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In Ukraine, just as in Russia, bread is the most important product. Almost no meal is complete without it. Without bread, even the most satisfying meal seems incomplete. And Ukrainian bread is a wonderful balanced product, rich in a wide variety of useful substances.
Bread can be called the very first dish invented by man. And this is not without reason. Grinding grain and baking various products from it began almost 150 centuries ago. Even then, people realized that good bread can replace a full meal, since the composition of its components is very diverse.
Composition of vitamins and microelements
The main advantage of Ukrainian bread is its high carbohydrate content, relatively low calorie content and the presence of vegetable fiber, which gives a feeling of satiety. Coarse fibers are almost not digested in the stomach and intestines, so a person is quickly saturated and does not want to eat for a long time.
Most of all in this bread is choline (60 mg), so it has a beneficial effect on the condition of muscle fibers throughout the body. In addition, it contains vitamins such as:
riboflavin;
thiamine;
biotin;
pyridoxine;
and lots of folic acid.
Of the trace elements, the largest amount is copper, silicon, iron and zinc. And iodine and manganese make Ukrainian bread also healing.
The amount of macronutrients also causes envy in other bread products. There is not so much potassium and sodium in any type of baking.
All amino acids are present in Ukrainian bread: leucine, isoleucine, methionine, phenylalanine, etc.
Beneficial features
Many nutritionists recommend consuming Ukrainian bread for people with thyroid disease or reduced thyroid function. It is noted that the regular inclusion of this bread in the menu stimulates the work of this organ, and prevents the development of diffuse nodes and thyrotoxicosis.
The combination of rye and wheat flour in Ukrainian bread endows it with such qualities as ease of digestion and mobilization of the body's immune forces.
For a body weakened by a long illness, there is no better product. It will saturate and will not make the stomach tense too much.
Application
Ukrainian bread makes amazing toasts and sandwiches for breakfast, as well as wonderful sandwiches for a light snack. Of course, basically, this is bread that is served with borscht and soups, as well as fatty baked meat dishes. The taste of Ukrainian bread goes perfectly with slices of bacon or boiled pork.
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CHEMICAL COMPOSITION AND NUTRITIONAL ANALYSIS
Nutritional value and chemical composition "Ukrainian rye-wheat bread (peeled rye flour and whole wheat flour)".
The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of the edible part.
| Nutrient | Quantity | Norm** | % of norm in 100 g | % of the norm in 100 kcal | 100% normal |
| calories | 198 kcal | 1684 kcal | 11.8% | 6% | 851 g |
| Squirrels | 6.6 g | 76 g | 8.7% | 4.4% | 1152 g |
| Fats | 1.2 g | 56 g | 2.1% | 1.1% | 4667 g |
| Carbohydrates | 39.6 g | 219 g | 18.1% | 9.1% | 553 g |
| organic acids | 0.9 g | ~ | |||
| Alimentary fiber | 8 g | 20 g | 40% | 20.2% | 250 g |
| Water | 41.8 g | 2273 | 1.8% | 0.9% | 5438 g |
| Ash | 1.9 g | ~ | |||
| vitamins | |||||
| Vitamin B1, thiamine | 0.17 mg | 1.5 mg | 11.3% | 5.7% | 882 g |
| Vitamin B2, riboflavin | 0.08 mg | 1.8 mg | 4.4% | 2.2% | 2250 g |
| Vitamin B4, choline | 60 mg | 500 mg | 12% | 6.1% | 833 g |
| Vitamin B5, pantothenic | 0.45 mg | 5 mg | 9% | 4.5% | 1111 g |
| Vitamin B6, pyridoxine | 0.14 mg | 2 mg | 7% | 3.5% | 1429 |
| Vitamin B9, folate | 29 mcg | 400 mcg | 7.3% | 3.7% | 1379 |
| Vitamin E, alpha tocopherol, TE | 1.4 mg | 15 mg | 9.3% | 4.7% | 1071 g |
| Vitamin H, biotin | 1.7 mcg | 50 mcg | 3.4% | 1.7% | 2941 |
| Vitamin PP, NE | 2.6 mg | 20 mg | 13% | 6.6% | 769 g |
| Niacin | 1.2 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 235 mg | 2500 mg | 9.4% | 4.7% | 1064 g |
| Calcium Ca | 47 mg | 1000 mg | 4.7% | 2.4% | 2128 |
| Silicon, Si | 5.5 mg | 30 mg | 18.3% | 9.2% | 545 g |
| Magnesium | 47 mg | 400 mg | 11.8% | 6% | 851 g |
| Sodium, Na | 406 mg | 1300 mg | 31.2% | 15.8% | 320 g |
| Sulfur, S | 60 mg | 1000 mg | 6% | 3% | 1667 |
| Phosphorus, Ph | 150 mg | 800 mg | 18.8% | 9.5% | 533 g |
| Chlorine, Cl | 900 mg | 2300 mg | 39.1% | 19.7% | 256 g |
| trace elements | |||||
| Bor, B | 50 mcg | ~ | |||
| Vanadium, V | 43 mcg | ~ | |||
| Iron, Fe | 3.9 mg | 18 mg | 21.7% | 11% | 462 g |
| Iodine, I | 4.4 mcg | 150 mcg | 2.9% | 1.5% | 3409 g |
| cobalt, co | 2 mcg | 10 mcg | 20% | 10.1% | 500 g |
| Manganese, Mn | 1.2 mg | 2 mg | 60% | 30.3% | 167 g |
| Copper, Cu | 183 mcg | 1000 mcg | 18.3% | 9.2% | 546 g |
| Selenium, Se | 5.5 mcg | 55 mcg | 10% | 5.1% | 1000 g |
| Fluorine, F | 24 mcg | 4000 mcg | 0.6% | 0.3% | 16667 |
| Chrome, Cr | 3 mcg | 50 mcg | 6% | 3% | 1667 |
| Zinc, Zn | 1.2 mg | 12 mg | 10% | 5.1% | 1000 g |
| digestible carbohydrates | |||||
| Starch and dextrins | 37.9 g | ~ | |||
| Mono- and disaccharides (sugars) | 1.7 g | max 100 g | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.2 g | max 18.7 g |
The energy value is 198 kcal.
Main source: Skurikhin I.M. etc. Chemical composition of foodstuffs. .
** This table shows the average norms of vitamins and minerals for an adult. If you want to know the norms based on your gender, age and other factors, then use the My Healthy Diet application.
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GOAL TIME
USEFUL PROPERTIES BREAD RYE-WHEAT UKRAINIAN (WHEAT WHEAT AND RYE FLOUR)
Ukrainian rye-wheat bread (peeled rye flour and whole wheat flour) rich in vitamins and minerals such as: vitamin B1 - 11.3%, choline - 12%, vitamin PP - 13%, silicon - 18.3%, magnesium - 11.8%, phosphorus - 18.8%, chlorine - 39.1%, iron - 21.7%, cobalt - 20%, manganese - 60%, copper - 18.3%
What is useful Ukrainian rye-wheat bread (peeled rye flour and whole wheat flour)
- Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, providing the body with energy and plastic substances, as well as the metabolism of branched-chain amino acids. The lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
- Choline is part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, acts as a lipotropic factor.
- Vitamin PP participates in redox reactions of energy metabolism. Inadequate vitamin intake is accompanied by a violation of the normal state of the skin, gastrointestinal tract and nervous system.
- Silicon is included as a structural component in the composition of glycosaminoglycans and stimulates the synthesis of collagen.
- Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, is necessary to maintain homeostasis of calcium, potassium and sodium. Lack of magnesium leads to hypomagnesemia, increased risk of developing hypertension, heart disease.
- Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
- Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
- Iron is a part of proteins of various functions, including enzymes. Participates in the transport of electrons, oxygen, ensures the occurrence of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony of skeletal muscles, increased fatigue, myocardiopathy, atrophic gastritis.
- Cobalt is part of vitamin B12. Activates the enzymes of fatty acid metabolism and folic acid metabolism.
- Manganese participates in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by growth retardation, disorders in the reproductive system, increased fragility of bone tissue, disorders of carbohydrate and lipid metabolism.
- Copper is part of the enzymes that have redox activity and are involved in the metabolism of iron, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing tissues of the human body with oxygen. Deficiency is manifested by violations of the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
A complete guide to the most useful products you can see in the application
Energy value or calories is the amount of energy released in the human body from food during digestion. The energy value of the product is measured in kilo-calories (kcal) or kilo-joules (kJ) per 100 grams. product. The kilocalorie, which is used to measure the energy content of food, is also known as the "food calorie", so the prefix kilo is often omitted when referring to calories in (kilo)calories. You can see detailed energy value tables for Russian products.
The nutritional value- the content of carbohydrates, fats and proteins in the product.
Nutritional value of a food product- a set of properties of a food product, in the presence of which the physiological needs of a person in the necessary substances and energy are satisfied.
vitamins, organic substances needed in small amounts in the diet of both humans and most vertebrates. The synthesis of vitamins is usually carried out by plants, not animals. The daily human need for vitamins is only a few milligrams or micrograms. Unlike inorganic substances, vitamins are destroyed by strong heating. Many vitamins are unstable and "lost" during cooking or food processing.
Nutritional value and composition of Ukrainian bread
The composition of Ukrainian bread includes vitamins PP, B1, B2, B5, B6, folic acid, choline, biotin, as well as a rich chemical composition, including such chemical elements: potassium, magnesium, calcium, sodium, sulfur, phosphorus, iodine, zinc, iron and etc.
100g Ukrainian bread contains:
- Proteins - 6.6.
- Fats - 1.2.
- Carbohydrates - 39.6.
- Kcal - 198.
Ukrainian bread goes well with first courses, and is also indispensable for fresh or smoked bacon and for sandwiches with Baltic sprat.
Useful properties of Ukrainian bread and contraindications for use
Like any kind of bread made from a rye-wheat flour mixture, Ukrainian bread contains such a percentage of the daily norm in 100 g of vitamin B1 - 13.3%; PP - 13%, choline - 12%, and chlorine - 39.1%; sodium - 31.2%; phosphorus - 18.8%; vanadium - 107.5%; manganese - 60%; molybdenum - 35.7%, which in itself speaks of the variety of micro and macro elements and vitamins that are so necessary for the human body.
Those who refuse bread, in order not to get better, need to know that bread. especially rye-wheat contains a huge amount of vitamin B, which is a regulator of the functions of the nervous system and protects the body from stress.
Fiber, which is present in this bakery product, contributes to good bowel function, and essential acids and protein help muscles to be in good shape, therefore they resist cellulite.
Attention! People with diseases of the gastrointestinal tract with high acidity are contraindicated in the use of this bread or should be consumed on the recommendation of a gastroenterologist.
Useful information for those who count the kilocalories of their diet:
- one gram of protein in Ukrainian bread contains 4 kcal;
- in one gram of carbohydrates - 4 kcal;
- in one gram of fat - 9 kcal.
Cooking Ukrainian bread at home
This recipe is close to natural, but most importantly, it does not contain dyes and flavor enhancers, which is very important if you want to have healthy and chemical-free bread.
Ingredients:
- 400 ml kvass malt short shelf life.
- 11g dry yeast.
- 1 teaspoon of salt.
- 7 teaspoons of granulated sugar.
- White wine vinegar 5% - 8mg.
- Coffee drink "Galka" - 1 tablespoon with a slide.
- Wheat flour of the 1st grade - 300g.
- Peeled rye flour - 300g.
- Vegetable oil - 40 ml.
Cooking:
- Kvass, yeast, salt, sugar, vinegar, drink "Galka" mix thoroughly. Add wheat flour and knead the dough.
- Then add rye flour, vegetable oil and knead completely. Place the dough in a bowl, cover with cling film and leave to rise for 2 hours.
- When the dough has doubled in size, punch it down and place it in a round loaf pan or on a baking sheet to form a ball. Let rise for another 1.5 hours.
- Place the bread in an oven heated to 230˚C and bake for 10 minutes, then reduce the temperature to 180˚C and bake until done.
- Put the finished bread on a wire rack, wrap with a towel and leave to cool completely. After 4 hours, the bread is ruddy, fragrant, tasty and healthy, you can serve it to the table!
Each nation has its own recipes for baking bread. All of them are almost the same and are based on the use of water and flour. This is how bread was baked in ancient times. Mix flour with water and form a flat ball. To date, different types of flour are used: wheat, rye, corn - or mixtures of them are used. To make the product magnificent, they make a sourdough, and for this they use yeast. Bread can be eaten alone or with butter, jam, honey, jelly, and so on. Today we will talk about how to bake Ukrainian bread, which was very popular in the pre-war period and is still in demand among people.
Rye-wheat bread
This product has a fairly strong base and a hard crust. Such bread gained great popularity in the pre-war period, and the technology of its preparation has remained unchanged since then. The recipe includes the use of components such as wheat (40%) and rye (60%) flour. In the preparation of sourdough, strains of lactic acid bacteria are used, which makes the product especially tasty and different from other types of wheat-rye bread. There are several options for mixing components, which does not affect the calorie content of the finished product.
Ukrainian bread: taste
The taste of such bread is very different from traditional white bread. It is much tastier and more satisfying. In appearance, this product is more solid. It has a thick rough crust, elastic porous crumb. By itself, the bread is heavy, has a thick and rich aroma of sourdough raw materials. On the second day, it becomes denser, which is typical for a product that uses rye flour. In addition, this bread does not have the so-called crumb sticking on the cut, unlike other types of products. They loved to feast on them in Soviet times, they use it with pleasure to this day.
Ukrainian bread: calories, nutritional value, composition
This product is one of the most beneficial for the human body. Bread "Ukrainian" is one of the best for those people who care about their health. Its energy value is 833 kJ, one hundred grams of such a product contains 199 kcal. Its distinctive feature is low calorie content with a large amount of carbohydrates (83%). Fat in bread contains 2.5%, and proteins - 13.9%. The composition of the bread also includes vitamins B and PP, amino acids, as well as a large amount of zinc, iron, iodine, chlorine and potassium, sodium. A considerable fiber content in the product contributes to the normalization of the digestive system. Harmful elements rye bread "Ukrainian", the calorie content of which is low, does not contain.
homemade bread recipe
This recipe is as close as possible to the pre-war. It does not contain dyes and additives, which is why it is so beneficial to health.
Ingredients: four hundred milliliters of malt kvass, eleven grams of yeast, one teaspoon of tea salt, seven tablespoons of tea sugar, eight grams of white wine vinegar, one tablespoon of Jackdaw coffee drink, three hundred grams of wheat flour, three hundred grams of rye flour, two tablespoons of table oil sunflower.
All dry ingredients, except rye flour, are mixed, water is added and the dough is kneaded. Next, sifted rye flour, pour a little sunflower oil and finally knead everything. The dough is placed in a bowl, covered with cling film and left for two hours to rise. During this time, it should double in size. Then the dough is kneaded, a ball is formed from it, which is placed in a mold and left for another hour and a half. Ukrainian bread, the composition of which is presented above, is baked in a well-heated oven at a high temperature. The finished product is taken out, covered with a towel and left to cool for several hours. Bread is served with first courses, bacon, smoked meats, sandwiches are made from it.
Bread according to GOST
This recipe is for two loaves.
Ingredients for dough: two hundred and forty grams of rye sourdough (equal content of flour and water), one hundred and twenty grams of rye flour, four hundred milliliters of warm water. Ingredients for the dough: dough, one hundred and sixty grams of rye flour, eight hundred grams of wheat flour, eighteen grams of salt, three hundred and ninety milliliters of warm water.
The preparation of Ukrainian bread, the composition according to GOST of which is presented above, begins to be prepared with dough. To do this, all the necessary components are mixed and allowed to ferment for three and a half hours at a temperature of thirty degrees Celsius. Then prepare the dough from all of the above components. The dough is left for two hours at the same temperature as the dough. During this time, it will double in size.
Formation and baking of bread in accordance with GOST
The dough is punched down, placed smooth side down in a floured mold or bowl, and left to proof for ninety minutes. During this time, it doubles. Ukrainian bread is placed in a well-heated oven (it is placed on a special stone for pizza) and baked at a high temperature for fifteen minutes with steam and another half an hour without steam. The finished product is laid out on a wire rack and allowed to cool at room temperature.
Indications and contraindications for use
Contrary to popular belief, it is not recommended to refuse bread for those who want to lose weight. "Ukrainian" is well suited in this case, as it has a low calorie content, contains a lot of vitamin B, fiber, which contributes to the normalization of the digestive tract, and acids and protein resist the appearance of cellulite, helping the muscles to be in good shape. However, people who have an increased acidity of the stomach, the use of this bread is contraindicated.
