Bread topic. Just And what begins with bread?
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FLOUR flour may be poor or rich in gluten, but in retail outlets on packages of flour does not say how much gluten in it.
In most cases we buy a mixture of different varieties, which contains the average number of gluten. A better quality of different kinds of special labeled meal.
on the content of protein and vitamins Bl, B2, PP and E second grade flour and wallpaper are more high-grade compared with flour and flour of higher and first grade, the color darker.
Composition of cereal grains: Wheat covered with brownish shell, which gives for grinding the bran, which are richer than whole grains, protein, vitamins, and especially cellulose. Shell aleurone is a layer of fine granules. Embryo at the base of the grain is rich in oil, as well as protein and minerals. The rest - a thin layer endosperm cells. Filled with starch grains and fragments of gluten that gives dough strength.
Bran - the outer surface grain,
Endosperm - the main part of the grain,
seedling - the smallest part of the grain.
Flour is fine and coarse grinding. meal meal - flour made from whole grains. When coarse, almost all the grain is milled into flour, which consists of large particles that contain cell walls, bran (Wheat 2 nd grade, wallpaper).
Flour milling - this flour from the endosperm, ie the inside of the grain. When fine grinding flour white, tender, and is of fine particles of grain, which removes the outer layers (wheat 1 st grade, higher grades). Contains mostly starch and gluten and contains almost no fiber.
finer grinding and higher grade of flour, the less it proteins and minerals especially vitamins, but more and better starch digestion and digestibility of starch and protein.
With regard to terminology, gruborazmolotoe grain is called grist, and the finer grind - flour.
SPECIES, VARIETIES AND PROPERTIES OF FLOUR FROM VARIOUS GRAINS AND Croup
TRITICALE - forms of wheat, obtained when it crosses with rye
Currently, a large practical interest acquires culture of triticale, which has high yields, hardiness and resistance to various diseases. This culture combines the biological value of proteins of rye with a unique baking properties of wheat, not only improves food value of the bread, but also to solve the problem of shortage of rye, as well as expand the resource base of baking industry.
appeared first standards and Bakery products from triticale. However, research in this direction have so far carried out is clearly weak, hampering the spread of this culture in the workplace.
properties of triticale has been studied enough and now it is mostly used as a culture zernokormovogo destination, since the first baking test showed negative results: the bread was low and thick and sticky crumb. Such a low quality grain due to the fact that the culture of triticale inherited from rye increased activity amilolicheskih enzymes, particularly amylase.
spelled - an ancient type of wheat. Due to the fact it brings a lower yield, wheat is gradually replaced it with the fields.
spelled . If spelled compress still green, immature, and then dried at temperature of 120 * C, then a grain called emmer. As a result of drying gets spelled with nothing comparable spicy and piquant flavor.
spelled (emmer) is similar to wheat, but not so weakened by the one-sided selection. This grass requires a special climate, this climate of Switzerland or Baden-Wuerttemberg in southern Germany. Feature spelled that it is completely or almost can not stand artificial fertilizers, and thus a way to increase its yield impossible. Collected at the stage of milk ripeness and well-dried grain spelled used for cooking meals and very tasty soup. Bread from emmer easy and tastes like wheat bread with fragrant nutty flavor.
spelled richer in protein, unsaturated fatty acids and fiber than the usual wheat. It contains specific soluble carbohydrates - mikopolisaharidy (mucopolysaccharides) - have the ability to boost the immune system. Nutrients, contained spelled, have a high level of solubility, so they are easier and faster absorbed by the body. Gluten content in some spelled is the same as in conventional wheat, if not more. However, it differs in structure to its constituent amino acids, and therefore affects the human body other than wheat. Studies in the U.S., have shown that gluten is spelled in half the cases does not cause allergies in people sensitive to this element in the wheat grain. Some scholars even argue that it, in contrast, helps fight celiac disease.
These same characteristics of gluten make flour spelled a great product for baking bread useful. Products from this flour differ crisp, dense crumb and non-transferable aroma and taste. Dough rises by almost two times faster than wheat and it is necessary to consider in preparing or sourdough bread production in electric bread maker. spelled contains virtually all the nutrients needed by people in a harmonious and balanced quantitative combined - and not only in the shell of the grain and uniformly across the grain. This means that it preserves the nutritional value of the finished bread, even when thin grinding.
AMARANTH Once Amaranth called "food of the gods", then "food of kings." The ancient Aztecs believed Amaranth magical plant: it gave soldiers and runners to give them supernatural powers and endurance.
Amaranth - one of the oldest crops in the world, has recently attracted attention of specialists and the general public due to their unique properties. Chief among them are: the high protein content, his balance as well as high content of vitamins and minerals. Experts from the UN Food amaranth named the most promising grain crop of 21 centuries.
currently justified the use of flour and protein-containing products from amaranth seeds to improve the nutritional value of bread, confectionery, and dairy products. Excellent nutritional properties of amaranth flour in comparison with other cereals make it a natural ingredient for baby foods and formulas for feeding infants when combined with wheat or oat flour.
widest range of amaranth in food technology due to the presence in all parts of the plant a large number of biologically active substances, the highest concentration observed in seeds. In amaranth high protein content and the most balanced amino acid composition.
Amaranth - a known source of squalene. Squalene - nearest in composition to a human cell material, exciting oxygen and saturating their tissues and organs of our body through a simple chemical interaction with water.
Experts believe squalene antitumor factor. Squalene can increase the activity of the immune system several times, thus providing resistance to various diseases and physical stress. Furthermore, squalene is radioprotectors (Has the property to protect the body from radiation).
Squalene - a mandatory component of the sebaceous glands of human subcutaneous fat, which is damaged its concentration increases sharply, which indicates its protective role.
Amaranth culture of multiple use. From grain amaranth can be obtained flour, starch, bran, oil.
fine grain amaranth are used as ingredients for making confectionery products: cookies, biscuits, cakes, and other baked products.
Amaranth flour has excellent baking properties. Dough out of it with the same quality as from wheat flour. When it is mixed with flour of cereals and bread baking for a long time is not stale. Amaranth products possess valuable dietary properties, superior wheat, rice, corn, soy.
Buckwheat flour is well combined with wheat, rye, and spelled with prigovlenii flour for baking bread. Because of its specific flavor and dark color and lack of gluten-free buckwheat flour is usually combined with wheat flour (1 / 4 to 1 / 2 parts buckwheat flour to 1 part of wheat flour). Makes dough is steeper, and the very baking more "severe" and dense.
From it makes traditional Russian pancakes.
CHESTNUT FLOUR in chestnut flour gluten virtually absent. This means that during baking of bread dough it is necessary to add binders such as egg. For baking bread chestnut flour should be mixed with wheat flour, spelled in smaller quantities than the main, about 1 / 4 or 1 / 3 part by weight of flour.
LINSEED MEAL flax flour - The product of grinding flax seed meal, although it could be flour, and the first extraction.
value of flax flour in a large amount of vegetable protein, not inferior on the value of soy protein.
protein content - up to 40%, cellulose - 35%, food value is estimated at 92%.
flax flour just has healing properties: provides strengthening effect on the gastrointestinal tract and cardiovascular system, prevents the development of atherosclerosis and body fat.
remarkable also the fact that flax flour contains seven times more potassium than, say, bananas. It is rich in the same way and magnesium, zinc.
flax flour is recommended add any dough for bread and pastries, pancakes, muffins, replacing it with 10-20% wheat flour (flour basis). Flax flour can be used in all baking recipes, adhering to some of the recommendations on the amount of water, yeast and fat:
1. Water. Flax flour has excellent water retention properties, which enhances its ability to prolong the freshness of products, they have not stale.
Therefore, when baking with flax flour, water is required more on the value of 75% by weight appended flax flour.
2. Yeast. Due to the high-fat flax meal (40%), add yeast to increase by 5-20% the amount needed for recipe testing - it will increase the shelf life, structure and texture of the product.
3. Fat. At the use of flax flour reduces the need for fat and oil in the dough and baking. The amount of oil and fat is reduced by 30% by weight appended flax flour.
must take into account that Baking with flax flour, quickly forms a brown crust.
chickpeas FLOUR used in the preparation of tempura (Japanese cuisine - seafood in batter), from her make the dough for dumplings and noodles are added to give thickness to sauces and soups.
for baking bread chickpeas flour should be mixed with wheat flour, spelled in smaller quantities than the principal.
At home, it is impossible to cook, since appliances are not able to grind into flour solid chickpeas.
oatmeal especially good for making "quick bread", such as cakes and cookies. It makes baked goods more crumbly, although damp. However, oats differs a small percentage of starch in its excess fat. Oats are processed into fine oat flakes, and then in the flour and can serve as a substitute for wheat flour, but remember that the content of oatmeal should not exceed one third of the total amount of flour. To independently prepare a meal, enough to grind in a blender oatmeal. To produce 1 cup of flour will need 1 1 / 4 cup of cereal. Because of the low gluten content for baking oat flour should be mixed with wheat.
Oats has legkousvaivaemymi hydrocarbons and promotes the development body hormone called serotonin, are responsible for positive emotions.
Oatmeal Oatmeal Oatmeal - flour made from grain oats. One of the consumed in food preparations of flour oats.
sifted oats after boiling it with water in the Russian stove all the time it opens up the furnace in a sieve, and when all the liquid drained, dried for two days at the same hearth furnace. Oats with several red and roasted. Dried oats crushed 3-4 in a wooden mortar and sifting every time the garbage through a sieve. Remaining at the last pure roasted barley ground into flour. The resulting product - oatmeal - very tasty with a pleasant smell, reminiscent of the smell of cocoa. Oatmeal, like other drugs of oats, are characterized as self-oat, a high content of protein substances and fat. By the number of the last oats and its products come closest to maize (5%), but by the content of proteins - to wheat (19%).
Oat Flakes "Hercules" and oatmeal, boiled in milk, is almost completely absorbed by the body.
Oats - a source of carbohydrates, proteins, fats, vitamins B, E, A, trace of phosphorus, calcium, dietary fiber (cellulose). Amino acid composition of oats is the closest to the muscle protein, which makes it most valuable product.
We also know that oatmeal is so far the staple food of Tibetan monks.
Oatmeal - a once- widespread Russian national product. Today, oatmeal is used much less frequently and mainly as a dietary means for food children.
Because oatmeal is a kind of oatmeal, it can be used in bread and bakery products, gradually adding to the dough does not contain gluten.
soy flour Soya - is not cereal, it belongs to the legume family.
Available unroasted and roasted.
unroasted soy flour contains a very active enzymes that are useful in the preparation of leavened bread works well when preparing yeast breads, provided that it is added in very small quantities (0.5%). A large number of harm the taste and texture of the product. Has an almost snowy whiteness, and improves color of the crust and allow the bread is not stale for longer.
After roasting soy flour is becoming more expressive taste.
Soy flour increases the absorption water in the dough and reduces fat absorption. Sometimes acts as a substitute for milk and even eggs.
in soy protein flour is not that form gluten. For baking bread soy flour should be mixed with wheat flour, spelled in smaller quantities than the principal.
MALT FLOUR malt flour or malt, often milled barley, but also from wheat or other cereals. Malting - a process where the whole grain yield under special control seedlings or shoots, after which the grain is dried and milled into flour.
Malt contains sugar, minerals, and valuable enzymes, including amylase, which is very important factor for the process of baking bread, biscuits and pastries. First, it helps speed up the fermentation process, and the correct process of fermentation involves provision of an adequate amount of carbon dioxide. Second malt grains give a special test the sweet juicy taste, improves dough and prevent ocherstvleniya process.
malt flour can give baked bread increased stickiness and zaminaemost. Myakish such as bread reminds soggy bread crumb.
millet (millet) FLOUR Millet is considered a valuable grasses due to content of mineral substances, but it lacks gluten. When baking is necessary to add binders such as egg. When mixed with other cereals millet gives bread a unique taste. Sometimes millet (small yellow round seeds) was added to the bread not ground - to give a natural "grain" taste, they must be pre-soaked. Bread with flour from millet obtained especially crisp.
rice flour rice flour obtained from rice crushed grains.
Flour is especially valuable for the production of dietary anti-allergy foods.
Given that in rice compared to other cereals contained less protein, fat and sodium, it is widely application in the medical and dietary nutrition in the diet of patients with acute and chronic enterocolitis, cardiovascular and other diseases.
Rice grits is a source of vegetable protein, full of amino acid composition, which is similar to proteins of buckwheat. It is rich in vitamins (B1, B2), phosphorus-containing substances, including especially valuable - phytin and lecithin.
Analysis of chemical composition showed that the rice flour (the RM) is contained fat in 2 times less than in wheat flour first quality. Fats are available in small quantities (0.6%), play an important role in determining the nutritional value and durability of the product during storage and a high content of unsaturated fatty acids. Latest on the one hand increase the bioavailability product, and on the other are the cause of their easy oxidation. Rice cereals contain a significant amount of starch (81.6%), easily digested and assimilated, and very little fiber (0,4-0,5%) and mono-and disaccharides (0,4-0,5%).
absence of RM proteins capable of forming a mass similar to wheat gluten, impose certain constraints on its use in the development of grain products. However, due to the fact that rice starch has a higher susceptibility of amylolytic enzymes, the introduction of a certain amount of RM in the recipe dough made of wheat flour leads to intensification of biochemical and microbiological processes improves product quality, reduce processing costs. Nutritional properties of products is increased.
rice flour contains no gluten, from She can not bake a yeast bread. Application of RM in combination with wheat flour is one of the easiest ways to use it in baking industry.
As the number of changes introduced by the RM as an appearance and physical and chemical properties of this type of product.
found that the addition of RM to 10% increases the volume of bakery products, improvement of the porosity, the strengthening of the gluten. However, when making more than 20% of RM deteriorating elasticity test, there is some darkening of the crumb and the surface of products there are cracks and tears, that is, quality of products decreases.
bread baked with rice flour, crumbles easily, it turns crisp and has a grainy texture.
When adding rice flour to lower varieties of wheat flour (or flour polukrupke I and II varieties) are obtained by the product lighter shades. rice flour is not only used to replace gluten torments, in some recipes desserts and pastries with it gets a lot tastier. It is widely used in Asian cooking for baking sticky coconut cake и сладостей.
Хлеб, выпеченный с рисовой мукой, легко крошится, получается хрустящим и обладает зернистой текстурой. Подавайте такой хлеб подсушенным в тостере or on a grill - and you're very like him. If you use rice flour, there is one problem - the product obtained by dry (as with any other nepshenichnoy flour), as the flour absorbs a lot of moisture. Just add more water or eggs, and store the finished product in a sealed container. Freshly
Rice flour is best - the smaller the better. As a general rule, use a quarter of a normal meal (or one-fifth, when baking bread), and add a little more water. Of rice flour obtained a good pancake batter, it is often used in child food. However, it can not be used for yeast pies and breads, for lack of gluten. And keep in mind that products made from rice flour and baked longer at a lower temperature than that of wheat flour.
flour from lentils. Traditionally lentils is considered the monastic culture.
in lentil seeds contain from 24 to 35% of protein, carbohydrate - 48 to 53% fat - from 0,6 to 2%, from 2,3 to 4,4% minerals, it is also a good source of B vitamins in germinating seeds contain vitamin C.
Protein lentils in the composition of which are vitally important amino acids are well absorbed by the body. Energy value of 100 g of seeds is 310 calories.
Lentils does not accumulate nitrates, toxic elements, radionuclides and can be considered environmentally friendly product. In taste and nutrition lentils is one of the first places among the grain legumes. It is well fall apart for 40 ≈ 70 minutes, has a subtle and pleasant taste. Burgers, filling for pies and other dishes made of lentils, a little different in taste and nutritional value of meat. It is used for cooking a variety of table dishes: soup (Soup), porridge, mashed potatoes, pies, jelly.
No less important are the grits and flour made from lentils. Lentil barley is more nutritious than whole seeds by that the processing of the seed coat it is removed.
most widely used flour has baking industry, particularly in the manufacture of biscuits. Adding it to the wheat in an amount of 15-20% increase in protein content in bread by 3-4%. lentil flour is also used in confectionery and gourmet industry in the manufacture of coffee, cocoa, chocolates, biscuits, chocolate and sausages.
barley flour Posklku gluten content in barley is low, it can not be the main ingredient for making bread or yeast dough starter. Barley is also used when mixed with other species grain, mainly wheat, spelled, more rarely, with rye. Has a mild flavor and a dim light nutty flavor. Baking gives softness. Bread mixed with Barley differs astrigent taste.
Whole grain barley, which should be pre-soaked in water, can also be mixed with bread dough, they give bread, grainy flavor.
barley flour works well in pancakes, cookies and quick breads. Can be added as a thickener in soups and sauces.
KINVA (quinoa, quinoa, quinoa, quinoa movie, rice quinoa),
this cereal you probably do not know, although in Israel it can be bought at any grocery store. It is an ancient grain, a person familiar with more than 3000 years, once it was a sacred plant of the Incas. Small grains in the form of a disk are extremely useful and easy digested. Krupa is perfect for almost all vegetables, meat, or boil it like rice and served as a garnish or added to soups and goulash.
Kinvu also called the "mother of cereals, although it was not croup. She is considered grains because of its form and method of preparation. According to the present are the fruits of plants distributed in the Andes. When they cook, the fruits are opened and become, in appearance, similar to a microscopic thin twisted pasta. Kinvu preferably stored in a refrigerator.
Before cooking kinvu to rinse well. If you want to cook porridge, take double the amount of water to the amount of cereals. (1:2, as in most of the cooking cereals). To obtain the nutty flavor it can be ignited at high heat several minutes, then add water.
can kinvu grind into flour. From this flour You can bake bread, rolls and everything else that is made of plain flour. In kinve has full-fledged high-quality protein, which is similar in composition to the protein mother's milk. It has also carbohydrates and fiber, fat and minerals (calcium, potassium, magnesium, iron and zinc), vitamins (B, E).
Kinva very easy to digest and quickly cooked (15-20 minutes), because of this kinvu advise people with problems in food metabolism, babies under one year, children, pregnant women, elderly people. Shorter
all.
Because of its easy digestibility kinvu can cook in the summer, when other cereals appear to be heavy. It can be added to salads and desserts. Kinvu can eat in the form of porridge (sometimes useful to cook it for breakfast), add the broth (2-3 tablespoons after the first boiling) can germinate and sprout add salad (germinated as follows: soak overnight in water, drained in the morning, make sure that the croup is moist, and leave it for a day or two).
BRAN Bran - a byproduct of milling wheat - not so long ago appeared in the human diet. And the attitude to them, too, most are still quite cautious. Why do products used primarily for agricultural purposes came to us at the table?
bran are rich in fiber, which is needed in the first turn our intestines. Dietary fiber is not digested, and used the intestines, as an adsorbent.
Wheat bran contain a set of necessary man B vitamins, including B1, B2, B6, PP and others. Also found provitamin A (carotene) and vitamin E. Wheat bran is rich in minerals. Among them, - Potassium, magnesium, chromium, zinc, copper, selenium and other trace elements. Thanks to this combination are indispensable bran dietary product. Rich in insoluble fiber and may be useful to reduce the risk of developing colon cancer.
Barley bran have a high content of soluble fiber and help to lower cholesterol.
Corn bran rich in insoluble fiber and help to reduce the risk of colon cancer intestine.
Oat bran rich in soluble fiber also helps lower cholesterol. Studies have shown that daily intake of only two ounces (60 g) of bran can lower cholesterol by 7-10 percent.
Rice bran Rice bran - the upper layers of the grain brown rice, which give this variety of rice its color and smell. Rice bran contains thiamin, niacin, B vitamins, and various trace elements (iron, phosphorus, magnesium, potassium) and fiber. Used for the preparation of dry cereal mixes, breads, biscuits, and also for manufacturing vitamin concentrates.
Rice bran rich in soluble fiber and can also be useful for lowering cholesterol. Their action is similar to that in oat bran, with the only difference is that rice bran, which requires less: 2 tablespoons rice bran will provide you with the same amount of soluble fiber, like a half cup of oat bran.
Bran recommended for all, as a preventive and curative tool, necessary for full functioning of the intestines, cholesterol-lowering in the blood, cleaning the digestive tract of toxins.
yet they are very good that their eating suppresses appetite and reduces weight, to improve general health, to enhance the body's resistance to disease.
Bran useful to normalize the functions of the digestive system, especially when dyskinesia and atony intestinal, gallbladder, bile stasis, and constipation. Scientists have found that with regular use bran help eliminate from the gut microbial toxins, toxic salts of heavy metals (lead, cadmium, mercury), and cholesterol.
Due to the high content of magnesium, potassium, trace elements bran, and vitamins to help normalize blood sugar levels in diabetes, lower blood pressure, control of obesity.
bran does not differ very refined taste, but nothing to the contrary are not available. For those who are dieting or are strictly monitors calorie food - it's a great help.
very useful and low-calorie breakfast. For those who want the evening to refrain from hearty dinner - an indispensable way out. Glass kefir or yogurt with bran perfectly sated and cope with feelings of hunger.
produced and bran, similar to corn flakes - you can use them as a snack or instead of the usual bread for dinner. And for large gourmet - even with various additives. There are even sweetened bran. You can drink a cup of tea with a handful of crackers. In short, the product is very useful and certainly, dietary.
DAILY RATE OF ADMISSION BRAN
Optimum daily dose of bran ranges from 20 to 40 grams, and their number should be divided into 3 - 4 doses per day. This yields a sufficient quantity of bran positive effect and in terms of disease prevention
APPLICATION BRAN in bakery.
bran can be successfully used in the bakery. Number of bran put in the dough depends on your preference - 1 tablespoon or more, but remember that a large amount of bran in the dough makes a crumb of the finished bread dry, tasteless and crumbly and difficult wettable saliva. Should limit the amount of bran in the bread dough in the range of 60-100 gram per 500 grams of flour.
Before laying bran in bread dough, you can fry briefly on a hot pan to change the color (browning).
dishes made from BRAN or including them as a nutritional food supplements are one of the most important ways of enriching the diet with vegetable fiber. Bran can be added instead of flour in kotletnye masses of vegetables, meat, fish and cheese dishes instead of rice add the meatballs, stuffed vegetables, instead of semolina - in the Pudding and casseroles, sauces, soups, jellies, jelly, and stewed fruit, and for homogenous ready to drink recommend percolate. Bran - excellent supplement to dairy, fish, pumpkin soups and salads.
To improve the taste of wheat bran before use is recommended to fry in the oven, grind in a coffee grinder (or pound in a mortar) and sieve. Products of bran is not rolled out, cut up their wet hands.
TISSUE Fiber - the most coarse part of the plant. This plexus of fibers that make up the cabbage leaves, peel legumes, fruits, vegetables and seeds. Diet cellulose - a complex form of carbohydrates, which break down our digestive system is unable to.
Dietary fiber reduces the time spent food in the gastrointestinal tract. The longer food stays in the esophagus, the more time is required for its removal. Dietary fiber accelerates this process and simultaneously cleanses the body. Drinking enough fiber normalizes intestinal activity.
TYPES OF TISSUE Cellulose There is a whole-wheat flour, bran, cabbage, young peas, green and waxy beans, broccoli, Brussels sprouts, to peel the cucumber, peppers, apples, carrots.
Hemicellulose Contained in bran, cereals, unrefined grains, beets, Brussels sprouts, green shoots of mustard.
cellulose and hemicellulose absorb water, facilitating the activities of the colon. In essence, they "give the amount of" waste and faster promote them in the large intestine. This not only prevents constipation but also protects against diverticular disease, spastic colitis, hemorrhoids, colon cancer and varicose veins.
Lignin This type of fiber found in cereals, consumed at breakfast, bran, stale vegetables (Storage of vegetables, the lignin content in them increases, and they are less digestible), as well as eggplants, green beans, strawberries, peas, radishes.
Lignin reduces the digestibility of other fibers. In addition, it binds to bile acids, contributing to lower cholesterol levels, and accelerates the passage of food through the intestines.
Comedy Contained in oat porridge and other foods made from oats, dried beans.
Pectin present in apples, citrus, carrots, color and cabbage, dried peas, green beans, potatoes, strawberries, strawberry, fruit drinks.
gum and pectin influence processes absorption in the stomach and small intestine. By binding to bile acids, they reduce the absorption of fat and lower cholesterol. Delayed emptying stomach and, enveloping the intestine, slowing the absorption of sugar after a meal, which is helpful for diabetics because it reduces the required dose of insulin.
MAJOR SOURCES OF TISSUE External covers grains, seeds, beans, vegetables and fruits are much richer in fiber than the inner. Bran of whole grains, shuck beans, peel fruits and vegetables contain large amounts of fiber. That is why a diet high in fiber consumption requires whole grains - as well as raw fruits and vegetables (as possible).
Whole grains, beans, seeds, nuts, raw vegetables and fruits are distinguished by balance of the pulp and nutrients.
fiber content in different products in the%%: Bran - 44,0
Almonds - 15,0
Green peas - 12
whole wheat - 9,6
whole wheat bread - 8,5
Peanuts - 8,1
Beans - 7
Raisins - 6,8
Lentils - 3,8
greens (on average) & ndash ; 3,8
Carrots - 3,1
Broccoli - 3
Cabbage - 2,9
Apples - 2
White flour - 2
White potatoes - 2
White Rice - 0,8
Grapefruit - 0,6
daily rate RECEIVING TISSUE Western nutritionists recommended to consume 5 to 25 grams of fiber, depending on how much people are watching their health.
Our forefathers, they feed mostly on cereals, received daily from 25 to 60 grams of fiber. We get most of the expense of fruit and vegetable consumption.
Try to keep the daily intake of fiber was in 1935
USE IN TISSUE BAKERY .
cellulose can be successfully used in the bakery. Number of bran (fiber) put in the dough depends on your preference - 1 tablespoon or more, but remember that a large number of bran (fiber) in the test makes the finished crumb bread dry, tasteless and crumbly and difficult wettable saliva. Should limit the amount of bran (fiber) in the bread dough in the range of 60-100 gram 500 grams of flour.
Before laying the bran (fiber) in bread dough, you can fry briefly on a hot pan to change the color (browning).
