Grinding flour for bread at home

food documents

It is not written on the beans whether it is their document. But, what you describe, a priori, cannot be food.
Even coarse grains should not have any foreign smell (musty, malty, moldy, putrid)!

[OgneLo]

OgneLo, Marinochka, so I thought, asked, I was told that, they say, this is when there is a lot of grain, that's why such a smell. In short, I left under the impression, just bought a small pack of rye eco-flour for the sourdough today - if I don't find regular rye, at least something to feed it tomorrow ... the children drove in, laugh, discussed the name of the new inhabitant of the refrigerator.
I will go on to count the starter culture - I have already frozen one understudy, and found a drying of the starter culture. While there is no grain, at least ways of preserving the leaven must be found. Tomorrow I'll feed and dry the second understudy.
By the way, I remembered that the girls were looking for a sieve for very fine grinding - I have a homemade sieve, specifically for flour, and my dad also made it out of some kind of metallized sooo thin mesh. I saw such grids in childhood on the vents. What kind of mesh, I don't know. Maybe some kind of construction? Previously, it was made from improvised means. I put it on a round wooden frame made from a regular sieve. Sifts perfectly. I don't even see the cells on it. True, he is already so many years old .... I do not even remember - are there now such sieves that would use the frame itself. Plastic ones for constriction will not work. Maybe this information will push you in the right direction.

one of the most delicious breads with millet flour comes out

is it true? and detail?

There is another option - you can buy gluten

yes, it does not really save, we can say that it does not save

you can see strong flour, the dough from it is kind of friendly, elastic, without flabbiness and unnecessary tenderness, even the liquid does not spread much, springs and stretches everything behind the scapula, and does not break.

I haven't met strong torment for a long time, only dances with tambourines with dough

girls, tell me.
bought spelled, sift it after grinding? will it be c / z flour?

I haven't met strong torment for a long time, only dances with tambourines with dough

Sometimes "Alekseevskaya" flashes in the prodzhe, from the budget I liked it the most, and the addition of yellow semolina helps.

bought spelled, sift it after grinding? will it be c / z flour?

Yes, this is flour c / h. I don't sift my flour, I don't see the point.

[Crown]

Crown,
And I just took care of gluten ..... why not sift your flour? I understand that after the mill it is necessary to withstand the flour for a while - a couple of days - sift / put all the sifted back in and then start bread

[kartinka]

kartinka, the flour is sifted to saturate with oxygen and to get rid of possible foreign inclusions, but the freshly ground flour does not have time to cake, and I look through all the cereals for garbage. Also, I sow flour through a sieve mug, and sometimes grains jump out of it, I don't like it. Grains - from coarse grinding, I do not strive to grind at all into fine dust.
About calming, and exactly wheat flour, it takes a whole month for it, so I always withstand the store flour and sift it before kneading.

is it true? and detail?

The taste and color, as they say. HP Panasonic.

4. Bread with millet flour.
Very cozy, easy to make, but difficult to taste bread, the recipe is similar to the main one from the Instruction.
Dry: on the scales - 1 tbsp. l. decoys + 6 table. tablespoons of millet flour + 2 tbsp. l. rye + add up to 400 g of wheat (option - 1 tbsp.l semolina - durum wheat semolina, 70-75 g of millet flour, 100 g of wheat flour of the 1st grade, the rest is added with wheat premium up to 400 g).
Liquid: 280-290 ml water, 1 tbsp. l. sugar, 1 tsp. salt, 2 tbsp. l. dry milk - stir.
At the bottom - 1 teaspoon of yeast, then - dry, liquid, 1.5 tbsp. l. softened butter (!) butter.
Mode - Basic, size M, crust - optional.
It is also possible with a corn oven and oatmeal. Then the butter is not necessarily butter. But the taste with them is nothing special. With buckwheat - special, yes. 2-3 tablespoons of it are enough for the taste.

[NatalyaB]

NatalyaB, I, just, tested my aggregates on the subject of grinding, it makes gourmet powder from sugar ideally, but I did not take buckwheat - I ground it in a chopper from Kesha, then I will define this test grinding in bread.
I don’t know why, we were in the south a few years ago, there is a small bakery, they put flour in the freezer for a day, I didn’t ask, because I didn’t bother with all sorts of breads, raw sausages.

I understand that after the mill it is necessary to withstand the flour for a while - a couple of days - sift / put all the sifted back in and then start bread

I did not understand the manipulations. Why sift if everything is back in a heap?
explain, pliz

and what, after grinding it is necessary to withstand a month? and I wanted to go straight from the ship to the ball

I did not understand the manipulations. Why sift if everything is back in a heap?

To saturate the flour with air, it improves the yeast / microbial function and contributes to a better rise in the dough.

and what, after grinding it is necessary to withstand a month? and I wanted to go straight from the ship to the ball

I read that wheat flour needs about a month to lay down after grinding (I don’t remember why :-)), I observe this with shop flour, but not with my own flour.

"Natasha! I understand that I am sending you very far, but they brought me a 60 mesh sieve from Israel. Mesh (English mesh - loop, mesh, mesh hole) - the number of holes per 1 linear inch (25.4 mm)."

You can look closer.
Google "laboratory sieves".
The size of the cells is from 0.02 mm, if I am not mistaken.

[Alexey 2019]

Alexey 2019, Alexei! It became interesting to me! I will definitely look! Moreover, there is something to compare.
Thank you!



Alexey 2019, Alexei! I looked in the internet with the name of the laboratory sieve. Something I came across sieves mainly for sand. crushed stone, concrete, etc., in my opinion, with a metal mesh and at a price of 6-8 thousand apiece and up to much higher figures.
Can you give a link to an office with a type of household sieves with a nylon insert, even if they are laboratory ones.

[Elena]

Elena, here, for example, directly "in the first lines" of Yandex:
🔗
🔗



Elena, the bottom link was clumsily inserted ...
Nohainmal:

I didn't buy it myself.
For a long time I just know that such people exist.
Alas, I can’t orientate the prices.

[Alexey 2019]

Alexey 2019, Alexey, thanks again! Now I'm going to look.

[Elena]

Elena, please.
:about)
It's really interesting that ...
Description of seeded rye in "350 varieties ...":
"the remainder of the silk sieve No. 27 is not more than 2%, the passage of the silk sieve No. 38 is not less than 90%"
What are the mesh sizes of sieves 27 and 38 - no one knows?

[Alexey 2019]

Alexey 2019, Alexey, thanks for the information, now I'll read about sieves even before the heap
I froze part of my sourdough, dried part of it - until I figured out the grain, at least I will fix the sourdough so that it does not disappear, at least there will be a duplicate.
There is still no rye flour anywhere in the city - no one knows - when it will be, tomorrow I will go to the suburban shops - maybe I can get at least some and next week I will have food to look at the grain of another reseller and go to find out in our local ministry of agriculture. where can we even have it ...

[Marina]

Marina, why not buy rye "on the Internet"?

Girls, boys! I'm already with the mill. I bought a millstone attachment for a mill at Kenwood and recently they brought it home. In addition, they treated them with grain - their own rye, and their oats (already on this oat flour I baked cookies - I really liked it) I baked rye bread with sourdough on it a couple of times in the oven (450 gr rye flour + 100 gr wheat - this is considered rye or rye-wheat? In theory, purely rye should be 100% from rye flour, and be something that I missed this moment)
I liked the bread very much. It was bread that turned out like bread. I ground it at the finest grind, though I grind it at a minimum, it’s a pity for Innokenty, so the process is not quite fast.Maybe a little faster, but while the flour is grinding, I can do something else.
I found food wheat, agreed that I would go and take 25 kg for a sample. The price is 15 rubles per kilogram. They offered a dirty one, not weeded out from different things for 13 rubles and a clean one for 15.
While I was looking for wheat and rye, I realized that finding a normal grain for grinding turns out to be something else.
Now I'm waiting for next week, maybe I will finally be able to resolve the issue with grain.

[Marina]

baked cookies on this oatmeal bitch - I really liked

Marina, it's very good that we liked the cookies

[Natalia K.]

Natalia K.I've never had such delicious cookies

[kartinka]

kartinka,

Yes, there is a question in spelling the word flour. It's funny.))

[Scarecrow]

Scarecrow, so many years ago I learned to type almost blindly and with two hands, and now I type with one finger (albeit quickly) on a tablet - he sometimes corrects me himself, just read what she wrote, and after all, I seemed to check ...



Natalia K., corrected

Girls are boys!
Finally it all came together
Food wheat

It turned out such torment

I ground the wheat (I took a bag of 25 kg for a sample, they said, if you don't really like it, there is still another grain, but I don't know how to determine whether it is a normal grain or not ...)
At night I put it in Panasonic on the first program like ordinary bread - I took 500 g and 100 g of a / c with my flour
Yeast 2 tsp
Salt 2 tsp
Sugar 2 tbsp
Vegetable oil 2 tbsp
Water 370 gr
Weighed everything on the scales
The roof is crushed like a hand

There are no voids under the roof

The last photo shows half a piece (cutting for a toaster)

In the morning - as pulled out under a towel on the wire rack and left
In the evening I tried it - it seemed delicious, (with homemade butter), but today I have no snacks at all ...

Ground wheat

So you can't immediately throw it into a "battle" after grinding), you need to be kept for about a month. Maybe they wrote above, read too lazy.
And how to check the "folk way"? I've read that you can chew grain ... for a long time, until the state of gum, the more this "rubber" turns out, the more protein and gluten (strength). Here you probably need to have a kind of experience, sensations, comparisons.
Chew)!

[Palych]

Palych, I read about bedding ... only I waited so much - first the mill, then the grain ...
I chewed the wheat itself - only until I understood - at first it was hard, but somehow it quickly softens, there is a taste, but, like there was no rubberiness at all ... or I did not chew like that ...

So you can't immediately throw it into a "battle" after grinding), you need to be kept for about a month.

wow .. that's a valuable point.
I looked, this is what they write:
During storage, various processes occur in flour, the main ones of which are ripening, change in moisture, increase in acidity, rancidity, color change, self-heating, mold, caking, etc.

Ripening is an improvement in the baking properties of flour after grinding. A product made from freshly ground, unripe flour is vague, of small volume, with a dense sticky crumb, and reduced porosity. This is because freshly ground flour, especially from freshly harvested grain, has a low gas and shape holding capacity and is a weak flour. After maturing, freshly ground flour acquires normal baking properties.
The essence of flour ripening is to increase the strength of flour as a result of the oxidative effect of atmospheric oxygen, peroxides and free fatty acids on proteins and enzymes, which leads to the strengthening of gluten. The time required for flour ripening depends on its type and original quality, grain maturation before grinding, flour temperature, etc. The higher the flour grade, the slower it ripens. Improvement of the properties of wheat flour during its storage as a result of ripening is observed within 1.5-2 months, and rye varietal - 0.5-1 months. Rye wallpaper flour does not need a ripening period. The ripening process of flour can be significantly accelerated by using aerated flour with heated air.Various improvers - oxidants (potassium bromate, etc.), added to flour or dough made from unripe flour, accelerate the ripening of flour and improve the quality of products.

[Irgata]

Irgata, Palych, I am specially studying the question of the maturation of wheat flour - so far I have come to the conclusion that this recommendation is more related to the production process, since it allows to obtain stable raw materials for production. Indeed, with large volumes, a step to the left or to the right is a marriage, with all the consequences and no manufacturer will go to such costs. I saw a lot of photos of bread from both torments .... while I have to study this question further. We must somehow learn how to define grain flour.
For now, I will consider the baking process as the starting point, as my grandmother did - (and I, as a teenager, condescendingly considered a lot of her extra work unnecessary, there was always flour in the store! And I didn't even ask, I was not interested, sincerely believing that in the city they live like that, and if not in the city, then in their own way). And freshly ground wheat was also used by my grandmother - only this is what ...
There is a lot of information, I will experiment further.
PS and this is today rye sourdough bread - from the oven



I found rye grain, but geographically far away ... who would have told me three years ago that I would be looking for wheat and rye in sacks ...

they said if you don't really like it, there is still another grain

I'm only on this part of the question. So protest by baking std. bread, you can only flour, and then ... And while you have only grain, flour has not yet become full, then this method is not objective in principle.
Read on and draw conclusions:

I remember my first acquaintance with wheat gluten: my brother and I were small, maybe we had just gone to school (late 80s), and we were passionately dreaming about chewing gum. An attack of acute desire for chewing gum happened to us exactly at my grandmother's in the village on summer vacation, in a beautiful, picturesque and, in general, far from civilization, village in the Kursk region. That is, there is no gum and there is nowhere to come from. We then tried to roll balls of gray bread, like from plasticine, chew what happened, chew paper with sugar and jam, fruit resin from cherry trees, but everything was not right. Until just out of curiosity they tried to chew a handful of wheat. In her mouth, she miraculously turned into a lump of elastic rubber, though all speckled with particles of chewed grain, but it was she - a gum with a taste of wheat. We were jubilant because we had figured out the secret of the gum. I then could not imagine that I would remember this funny experience for the rest of my life and, moreover, it would be useful to me later! So, all the wheat that I had a chance to chew on the market never turned into a piece of wheat chewing gum, and this already says something!

Having such a serious experience behind me, it was still not enough for me, I wanted a more detailed and serious approach, at least more serious than childhood memories. I asked millers and textbooks, and they told me that in order to obtain whole wheat flour in industries, they usually use grain of the second class (and there are six of them), in which the gluten content varies from 23 to 27%. This wheat has certain indicators of moisture, glassiness, and other indicators, but all these characteristics cannot be determined by eye, laboratory studies and documents should speak about them. Therefore, when choosing, first of all, it is worth paying attention to how the grain looks, based on its "external data", you can make at least some initial conclusions about its quality. It should be a muted orange or brown color, preferably without spots. In addition, it should be "full" to the touch, not dry, not shriveled, not germinated. Wet soft grain can speak of marriage, but moisture is also difficult to judge by external signs, it can be hard and full at first glance, but inside it be moist.The moisture content of the wheat grain should be about 14%, but, again, this can only be said by the documents that are attached to this grain.

The main pests of wheat - weevils and bugs-turtles (sorry for the stupidity, ninja turtles are immediately remembered)), leave behind traces that are clearly visible to the naked eye: this is grain with voids, beaten, "eaten away" from the inside. Usually this goes to animal feed, it is almost impossible to wash gluten from it, and bread made from defective flour will be terrible and inedible: sticky, low, cracked, blurred, in general, one chagrin.
A source: 🔗

wow .. that's a valuable point.

We have an indicator of the value of a comment, so far no one thinks so.

Why chew wheat, you can conduct experiments with flour from it. Wheat zhezh has already been bought, there is no question of choice, it remains to determine the amount of gluten.

We are interested in the main grain-raising indicator of flour - gluten, and this is a vegetable protein, insoluble in water, it is necessary to take the same amount of different flour and knead the dough, separately from each type of flour, then rinse this dough in water (we have a detailed recipe for homemade gluten on the forum ) and compare the result. The more gluten there is, the stronger the flour.

Perhaps, but only I do not cook porridge specifically for bread, on the contrary, when I bake bread, I row in the bottom of the barrel and everything that goes there, into the bread dough. :-)

Corrected \ grew wiser, now I cook.

I remember my first acquaintance with wheat gluten: my brother and I were little, maybe we just went to school (late 80s), and we dreamed of chewing gum.

Poor, poor children, childhood passed by them, since they did not chew tar!

Finally it all came together
Food wheat

Well, thank God, now turn around!
Khlebushko is nice, and most importantly useful and healthy.

[Palych]

Palych, so I have ground only two bags (from the flour) I will put on a bed for 3 weeks, then I will bake two breads - from freshly ground and from the rest, I will compare with the pictures.
Later I will pick up another bucket and give it so that the supply of 3-4 weeks of flour is maintained.
There is a lot of information, in addition, you need to think about the temperature during grinding, my maximum flour was 35 *
It is a pity that there is not enough time for everything.
We need to start a bread thesis book. I will improve today. I wonder who grinds Havos - what is your t on wheat and rye flour?



CrownGalinochka, I’ve just thought about it: girl_red: I’ll probably take another wheat and I’ll conduct experiments with gluten. Then I will unsubscribe, what I did in the end, but how much flour should I knead? Will the kilogram be normal?
While I can draw one conclusion, wheat bread, albeit wrong, turned out to be delicious - now I put tea again and made a toast (I need to somehow taste this loaf) such bread has not been eaten for a long time.

Poor, poor children, childhood passed by them, since they did not chew tar!

And we, in addition to tar, still dried paint (green, from the bench ... with the whole crowd of sugar (from those sandwiches that were given to us on the street) poured and chewed ... I still remember ...

Will the kilogram be normal?

A lot, I would just take a glass of flour.
Only the scales need accurate, then weigh the washed residue.

the whole crowd of sugar (from those sandwiches that were given to us on the street) poured and chewed ...

And we poured water on the sugar on the bread so that it would not pour.

[kartinka]

kartinka, here's another piece from "that" article:

It is important that during maturation the wheat is stored in an open container or bags with constant air access, this will ensure the safety and oxygen access necessary for maturation. For this, fabric bags, wooden, glass or metal open containers, for example, such bunkers, are well suited. The same goes for flour.It is known that freshly ground flour must also undergo an oxidation process, ripen in order to improve its baking properties. Under the influence of oxygen, gluten becomes stronger, and the lower the percentage of gluten in flour, the more noticeably its properties improve. Flour with initially high levels of gluten also improves its qualities during the ripening process, but not as dramatically as it happens with weak flour. If wheat flour is left to ripen in a vacuum, such an experiment has already been carried out, nothing will happen to it, it will not improve in any way, but it will not worsen either. Therefore, it is very important to store flour in containers that allow the flour to "breathe".

L. Ya. Auerman in his textbook "Technology of bakery production", claims that whole grain or wallpaper flour should ripen for about 3 weeks, in fact, in production, even a small one, it ripens in a shorter time - about two weeks, or even immediately after grinding goes to implementation. At the same time, the shelf life of whole grain flour is not as long as, for example, premium grade. White wheat flour of the first and highest grade can lie for more than three years without damage and only improve its quality. But whole grain flour should not be stored for long - about six months, due to the fact that it contains all the components of the grain and, including wheat germ, which contains large quantities of valuable oils. And wheat germ oil, in turn, contains unique vitamins (A, E, D, B vitamins), microelements (potassium, calcium, phosphorus, manganese, iron, zinc, selenium, copper, sulfur, iodine, etc.) .) and essential fatty acids (Omega-3, Omega-6, Omega-9). It is the latter, by the way, that provide a short century of useful flour - they oxidize rather quickly and the oil of the embryo goes rancid. Such flour, first of all, ceases to be useful, begins to taste bitter, and the bread baked from it turns out to be bitter and has a musty smell of old butter. For example, until recently I kept flour in closed glass jars, but it turned out that this is fundamentally wrong: firstly, access to oxygen is closed, which prevents ripening, and secondly, flour, which naturally contains moisture, cakes, crumples and suffocates. Ideally, it should be stored in burlap or linen cloth bags.

That's about the nap. Read the link yourself.

🔗

I know a lot about bedding for a long time. But I put my flour into work fresh.

[Palych]

Palych, I looked at this article, like some others just yesterday.
In addition, I also looked about the acidity and its change over time, now I am thinking how much the temperature affects during grinding. In the sense of the reaction with the same oil during aging. In addition, there are recommendations to stir the flour in a stored container at an elevated temperature (here, you will have to think in the summer - when the temperature in the kitchen will be much higher than now) While I have measured only wheat, I already have quite a bit of rye (this is my own rye, gift) , but when grinding on the next bread, I will definitely measure it.
I took a miller for myself to Kenwood, I would really like the owners of other millers, in particular Khavos, to respond.
In addition, you need to think about the place and storage capacity for flour and grain. While the bag is in the kitchen in the corner ...
there is an idea to go to a store selling ceramics - if you take an unglazed container ... it will breathe ...
To place the grain as aesthetically pleasing ...

It is known that freshly ground flour must also undergo an oxidation process, ripen in order to improve its baking properties. Under the influence of oxygen, gluten becomes stronger, and the lower the percentage of gluten in flour, the more noticeably its properties improve. Flour with initially high levels of gluten also improves its qualities during the ripening process, but not as dramatically as it happens with weak flour.

Here is a sign that someone correctly wrote that strong wheat is selected for wheat groats.I already wrote that I go the simplest way, I just buy prepackaged crushed cereals in the store and grind flour from them on the eve of baking, practically without lying down (one week is not protective). And what I noticed, this my home-made c / z flour, from contact with water, almost immediately grasps into an elastic springy dough and even a liquid mixture is difficult to stir, especially with a whisk, thick bundles of gluten are immediately wound around it. With the purchased c \ s (French thing), I have not observed such drastic metamorphoses.

[Scarecrow]

Scarecrow, and your own flour - purchased grain or your own?

In addition, you need to think about the place and storage capacity for flour and grain.

You can use used flour and sugar paper bags for one and two kg for relatively small packaging. Not?

[Crown]

Crown, you smoke the topic about fetic acid and its "killers" - phytases, they die already starting from 55 ° С, by 70 ° - they are already zero. So if all the cereals went through heat treatment, and they definitely went through it (drying at least), then a bolt can be hammered into their magical properties, a large one. So if the product is declared as instant preparation (flakes, etc.), then you can just as well take ordinary sawdust))), well, I'm exaggerating, but this is basically the case. And it's not in vain that this topic "how to make flour yourself", and what is being done there with the industrial ... xs ... and here at least there is no understanding with grain, but everything is in your hands.

[Scarecrow]

Scarecrow, and your own flour - purchased grain or your own?

Marina!! Are you kidding me ?? I'm not a farmer!))) Purchased grain, of course.))

I have Havos. In addition to bedding and oxygen bleaching, there is also such garbage as germ oil. It, damn it, also oxidizes (that is, it goes rancid). Therefore, I can hold the freshly ground flour for a week and preferably in the refrigerator (I close it in a zip bag) and that's it. The embryo has been removed from the factory flour. Even the central lock is removed, then they can be added in some processed form. Otherwise, the flour will simply not be stored.

[Crown]

Crown, Crown, now I can not agree - after all the ordeals with the search for wheat and rye (well, while rye is an open question) to say that many private traders crush grain, where does this cereal then go on sale - ?? once only saw the pe of the packaging of the chain store.
A lot of such crushers drove through - no one was able to show the paper for grain - this is one moment and the second moment - the grain itself and the situation - below the plinth. Now I have arrived - everything is simple, but neat, tidy! The papers are in order and the telephones are working ...
With packages I used to pour it into these now ... but somehow it takes up space ... whether you need to free an extra shelf for this business or look for a storage place and flour and grain in plain sight under the lid = then you need aesthetic and breathable capacity



Scarecrow, natasha, some who helped me are city dwellers, who grow rye and wheat at the dacha, who are just on a plot, everything is different, that's why I asked
I, too, had a crazy thought to plant it already very well that I finally found grain ...
I read about the germ oil, so there was a question with the grinding temperature and further storage and storage.
So it turns out that it's better to keep it in the refrigerator for 3 weeks?
And can you ask to measure t flour when grinding on Havos?

Where did the statement come from that fresh flour cannot be used? Almost all information about bread comes to us from professional bakers and professional literature. This literature is for mass production environments where consistent results are important. And the stability of the result is based on the raw material, everything must have a certain quality and properties, otherwise problems cannot be avoided. It is necessary to adjust the rate of fermentation of the dough within a certain framework, it is necessary to achieve the appropriate appearance of the product, the non-format will be considered a marriage.
Soviet clever books about baking (for example, in “350 varieties of bakery products” by Plotnikov / Kolesnikov) contain recipes, describe the technology, how the product should turn out and by what criteria to evaluate it, a step to the left, a step to the right - and already a marriage. Therefore, professionals try to protect themselves from knowingly unstable or unpredictable ingredients, which is just freshly ground flour.
The issue of flour stability is largely determined by its acidity. It is known that the acidity of flour increases in comparison with the acidity of grain, and these indicators increase over time. Back in the 30s of the last century, wheat flour was studied in laboratory conditions for the effect on its protein of enzymes that destroy it (which are contained in flour). The researchers then came to the conclusion that the oxidative processes occurring in flour under the influence of oxygen or oxidizing reagents strengthen the molecular structure of the protein and make it denser and more resistant to enzymes. Moreover, in oxidized form, proteins and amino acids (glutathione and cysteine), which before oxidation activated enzymes that break down gluten, became inactive. In practice, this is understandable literally to the touch: the dough made from flour that has managed to oxidize forms a more elastic gluten, and the flour itself becomes more moisture-absorbing, that is, it can absorb more water, the dough from it turns out to be silk, elastic, keeps its shape well, does not float , and the bread is of good volume and structure. This also works with weak flour: as it is stored, subject to air access, over time it acquires the properties of medium flour. But this only applies to white flour - the highest or first grade, in which there is no germ and its oils, which have time to turn rancid before the flour becomes stronger. However, this does not mean that the higher the acidity of the flour, the stronger it is and so on ad infinitum. Too high acidity of flour means that it is either wetter than usual, or that not very good microorganisms, for example, mold, are already operating in it.
The most natural and safest way to oxidize flour is to let it rest for 3-4 weeks, according to Jeffrey Hamelman. Previously, for example, flour was stored in canvas bags, wooden tubs or simply in bulk in a barn, there was a constant access of oxygen and mice to the flour, and all the necessary biochemical processes went on as usual.
But now, and this is obvious, none of the producers keeps flour for a month so that it has time to oxidize. Modern large producers daily produce tens and hundreds of tons of flour per day and maturation for 3-4 weeks is an impossible luxury! Therefore, flour is oxidized using chemical food additives. Special substances are added to the flour, and after a day it becomes completely suitable for work, but a side side of this process is that bleaches irrevocably destroy carotenoid pigments that give the flour a creamy color and participate in the formation of flavoring and aromatic substances.

KroNa, you smoke the topic of fetic acid and its "killers" - phytases, they die already starting from 55 ° С, by 70 ° they are already zero. So if all the cereals went through heat treatment, and they definitely went through it (drying at least), then a bolt can be hammered into their magical properties, a large one. So if the product is declared as instant preparation (flakes, etc.), then you can just as well take ordinary sawdust))), well, I'm exaggerating, but this is basically the case.

I have had a taste of this topic a long time ago and have been promoting it for a year at every convenient and not very occasion. From time to time I even get a hat for it from various signs, who count, since they don't know anything like that, this does not exist.
I don't use instant flakes and sliced ​​oats (they are processed with T above 100 *), I only take ordinary rolled oats, but I also think that there is no point in soaking it for fermentation, because it is also "killed" by steam. But store-bought cereals and legumes are quite alive, drying and crushing take place in a more gentle mode (acrome brown buckwheat), with a long lock, they even try to germinate, if not heavily crushed.


By the way, as soon as I learned how to bake bread, I almost immediately switched to sourdough, precisely because such a dough ferments for a long time and all the phytic acid has time to "decompose".
I also cook porridge from pre-soaked cereals. Poppies, flax, sesame seeds, beans, peanuts and other seeds are also soaked.

Everything was clear with phytic acid, but today there is also a different opinion regarding the exclusive benefits of phytic acid from authorities

🔗

[soaking cereals and other seeds is still useful]

And wheat germ oil, in turn, contains vitamins unique in their value (A, E, D, B vitamins)

And if the conversation has gone for the benefit, then one more point should be taken into account - some of the B vitamins decompose in the presence of soda - "hello" to muffins-muffins-pancakes and soda bread, but in an acidic environment, on the contrary, they remain - long live leavened whey bread and marinated meat!

another opinion

Sooooo interesting opinion!

(I do not take into account the very poor, or the unfortunate, eating only junk food).

NB.
You can support the development of our farm.
by sending donation xxxxxx to the Sberbank card

Everything was clear with phytic acid, but today there is also a different opinion regarding the exclusive benefits of phytic acid from authorities

Misunderstanding due to different interpretations - phytic acid is not harmful in itself, it is even accepted as a general tonic, but it "preserves" the beneficial substances of seeds, which are contained in large quantities (protective function, nothing personal). Another thing is that its effect does not extend more broadly, that is, to minerals, macro- and microelements that enter the body with the rest of the food.
For example, if you eat a poppy roll with milk, then the calcium from the poppy (if the poppy has not been previously soaked) will fly through the gastrointestinal tract, but on milk calcium, the proximity to the poppy and its f. It will not affect in any way, with a sufficient level of vitamin D, it will still be absorbed.

Comments below the video from this article and the author's answer:

-Eugene K
Good health! I was looking for information about phytic acid - I came across this video. By and large, the consumer does not care what phytates or other substances are doing there. The main thing is how to consume food in order to get maximum health benefits with minimum harm. If I understood correctly, then soaking cereals and other seeds is still usefulAt the same time, the living can even germinate and become even more useful, but it's not about phytates.
- SMART
Good day! Everything is correct wrote, there is even nothing to add.