For good mood and well-being, it is necessary to drink a glass of water in the morning, and after some time, brew yourself fresh oatmeal with dried fruits. But it happens that the taste of your breakfast is unexpectedly surprising you. Why she cares is grieving, it will help to deal with its packaging and the right recipe for making dishes. Now everything is in order.

Why does oatmeal grieved and what to do?

If you usually breakfast with oatmeal, you may have happened that the porridge prepared in the usual way, suddenly became bitter taste. The reasons for such a product taste change can be:

1. Pay attention to the packaging of oatmeal. Perhaps she expired shelf lifeor there is a chance of not proper storage. In such conditions, the grain begins to be patterned;
2. Bitter taste even fresh oatmeal is capable of purchased with too long cooking;
3. Eliminate the addition of ingredients to the finished porridge, for example, butter;
4. Maybe you used to prepare cereals with a low grade cereal;
5. Also, Oats can absorb foreign smells. If the pack was stored open next to other products with a sharp smell, it could spoil her.

In order to protect yourself from trouble do not continue to eat spoiled product. Remember, in the normal state, porridge should not be bitter.

After you traveled the plate of the finished porridge to the side, it is necessary to find out the reason for such trouble. If the grain is still expired, you can try to soak it in salted water for half an hour. Although, best purchase new High-quality packaging of a useful creek.

How to cook flakes?

We already know that the most useful for use is the whole gruse of oats. In order to make it right and tasty:

1. Soak it for a couple of hours in the water, it should swell;
2. Pour the base for porridge in the container. It may be water or milk;
3. On medium heat heated the base to the booster stage;
4. Practice the required amount of grain;
5. Boil for about half an hour.

At the same time, in order to obtain a liquid porridge, the ratio of oatmeal with the basis should be 1 to 3. If you need a viscous consistency, then two and a half cup of liquid should be on the glass of grain.

In order for the porridge to be fresh, it can be salted or sweeten during cooking. Various additives are better introduced into the already cooked product. It can be:

• Dried fruits;
• Chocolate;
• Fresh fruits;
• Cinnamon;
• Jam.

In this case, you save the favor of additive and get not only a tasty, but also a beautiful dish.

How to remove bitterness from oatmeal?

If you are confident in the freshness and correctness of the storage of your grain, and also excluded the possibility of adding unsuitable foods to porridge, and it still gets bitter, you can try to level this taste additives:

• If you do not like a sweet breakfast, weld a porridge with the addition of a chicken cube;
• Well cleans the bitterness of sugar;
• Dried fruits;
• It will also help soaking in salted water, as with the missing product.

However, all these methods can only be disguised as an unpleasant taste. In order to prevent his appearance in the future:

1. Check the shelf life in advance;
2. Keep oats in accordance with the recommendations on the package in a tightly closing vessel;
3. Do not choose too cheap product (packaging should cost from 50 rubles);
4. Drink ready porridge immediately after cooking. So she will not have time to oxidize and acquire an unpleasant taste;
5. Prepare a dish correctly;
6. Do not add to the finished dish of low-quality additives.

Use of oatmeal for breakfast

It seems that from childhood it is known that oatmeal is extremely useful in the morning. However, why this is exactly what arguments will not always know in its favor.

As you know, any products have those or other properties due to their composition. Oatmeal contains:

1. Protein;
2. Cellulose;
3. Carbohydrates;
4. Fats;
5. Various vitamins;
6. Potassium;
7. Magnesium;
8. Iron.

Eating such a cereal helps:

• Avoid feelings of hunger due to the fact that it is extremely slowly absorbed;
• Improve the work of the gastrointestinal tract, due to the content of fiber;
• Swallow blood;
• Stabilize liver and kidney functions;
• Avoid problems with thyroid gland;
• Improve memory and mental activity;
• Enhance your mood.

Thus, oatmeal is really a miraculous product. But all these properties are inherent only whole grainthat needs a short cooking. So called oat flakes Learn parts of the beneficial substances due to destruction and additional purification of the raw materials.

Harm oatmeal for man

At oatmeal, like any product, there are drawbacks.

1. The phytinic acid contained in oatmeal does not allow calcium to be absorbed and moreover, shears it from bones;
2. Gluten in grain prevents the normal operation of the stomach and intestines and can cause allergies;
3. Oatmeal is not low-calorie. If you are preparing grain on milk and with sugar, the number of kilocalories in one portion can take off to five hundred, and this threatens the excess of the daily norm and overweight problems;
4. Due to the large content of starch in oatmeal, their frequent use can lead to diabetes.

So, if you suffer:

• Disease gasts;
• Allergies;
• Obesity;
• Osteoporosis;
• Diabetes, then you better refrain from the daily reception of such a dish.

It is not worth refusing to refuse it, but the number of receptions and the size of the portions is better to agree with the attending physician.

Thus, finding out why the oatmeal is sad, do not forget first of all to check its shelf life - this is the first sign that flakes are made for a very long time or stored incorrectly. Although there are some more common causes of bitterness, this one is most frequent.

Video: how to choose flakes?

In this video, Leonid Lomakin will tell you how to choose oatmeal properly, so as not to purchase a poor-quality bitter product:

Each hostess who loves the oven something delicious, should become familiar with this information, as the quality, taste and type of its future baking depends on it. Speech today will go about flour. Do you know what flour is better for baking? How to choose and store it? I suggest read useful advice Hosts, I want to tell you everything I know about the flour.

What is the flour and which flour to choose for baking

Literally all commercials say that the best flour for most types of bakery products wheat top grade. It is not worth going to advertise, which only wants to sell you the product that the manufacturer has.

In fact, varieties and types of flour have a lot and each of them is one of them suitable for baking a certain product. For example, Sdobu, cakes and cakes are actually better than the oven of wheat flour of the highest grade. Non-propulsible baking, as well as pies with different stuffing, including sweet, better furnace from the first grade. Dumplings and dumplings, pancakes and favorite pancakes are better prepared from the second variety.

Finding the flour of the right variety in our time is not so easy, as most manufacturers make it only the highest grade (some even write the highest grade, although it is not so).

This is if we are talking about wheat flour, but besides her there are many other species that we will talk about a little later. There is a huge selection of flour, which can be bought or done at home: almond, linen, nut, hemp, corn, barley, rye, soy and so on. You can transfer to infinity! Each of them is good in his role, because the dish gives a unique, unique taste and fragrance. Therefore, you should not be afraid to experiment to find the best flour personally for yourself, with which every cake will become a piece of art, and no damn will be a com.

Wheat flour

Wheat flour is the most frequent guest of all kinds in our kitchen. Basically, it consists of starch, but due to special proteins (glutein and glyadin), which are connected to the liquid and turn into gluten (gluten) we get the dough from which delicious piers, pies, yeast and, other bakery products can bake.

To make a good dough from flour and liquid, it needs to be mixed, so that the gluten molecules at this point are able to connect with each other and form long elastic chains. For such a transformation, a sufficient amount of liquid is needed on a certain amount of flour, squeezing, salt and time to "rest" test.

Sometimes for the test it will be necessary to minimize the formation of gluten, to do this, it will be necessary to add completely little liquid into the dough and wash it into short time.

The amount of protein depends on what will be the flour "weak" or "strong". If we need a "weak flour" to prepare the test, the protein content in it should be 10-12%. This indicator can be found on each package - the manufacturer must write. I think you used to see such an inscription on a pack.

The "weak" flour is the usual bakery flour for the preparation of confectionery products. The smaller the protein in it, the more crumbly and gentle will be ready-made dough.

If you need to lower the amount of protein and increase the amount of starch in flour, it is quite simple to do at home. Caught already like? We replace part of flour with starch (potato or corn). The amount of starch depends on what percentage of the protein we need to get.

"Strong" flour contains 13-14% protein. It is most often used to prepare yeast dough. Make it from more rare and expensive wheat varieties. It turns out an excellent puff, custard and exhaust dough, as in this flour more protein, and in the test it turns out more gluten and more long elastic chains. The dough turns hard, it is easy to stretch and does not break.

"Strong flour" is hard to find, so I need to look for Italian and Finnish manufacturers.

In addition to the protein in the flour there is another important component - starch. This is a wonderful thickener, which manifests its properties while increasing the temperature (during baking) if the required amount of fluid is added. Thanks to the starch, biscuits, casserole, puddings and cupcakes are delicious and gentle. Therefore, you can often find starch, which is replaced by some flour in order to make a biscuit better.

Varieties and types of wheat flour

Top grade. The flour consists of the central part of the grain, in which there is a lot of starch, but very few vitamins. Only of it may turn out a lush cupcake or biscuit. Moreover, in order to increase the amount of starch, it is additionally added, replacing some flour. Particle size is 30-40 microns., Ash content - no more than 0.55%. White color. Prepare cookies, as the cupcakes and biscuits have already been said, cakes.

First grade. Contains a bit of crushed grain shells, so it is a little more useful than the highest grade. The particle size is 40-60 microns, ash content - 75%. White color, sometimes cream with yellow, rarely grayish. Suitable for the preparation of non-propulsive baking (bread, lean buns, Culebak, pies with filling and pies).

Second grade. In the flour mass already more grain shells. than in previous views. Pomol is quite large. It is rude in appearance. Color gray, sometimes cream and even brown. Waffles, dumplings, cookies, pancakes and pancakes are prepared from it. The dough is cooled, and the baking quickly cries. Not suitable for cooking biscuit or drift. Better the second grade is mixed with the highest or first that the products are obtained more lush. Solness - 1.1-1.2%. This variety is mixed with a rzya flour for making rye baking.

Own or wholerosery. The most useful, as it contains the most useful parts - the embryo and the shell. Particle size is 30-60 microns. Products from it are hard, so they mix whole grain flour With the first, second or even the highest variety.

Lattice. It is very difficult to buy it. Make it from her noodles, dumplings. Not suitable for cooking bread (non-free yeast baking). Its products from it very quickly, and the dough itself is badly rising.

Than whole grain flour differs from ordinary

Wholerone - the one that was obtained using one-time grinding of wheat grain together with the shell or any other cereals, has enough high level gluten. It is listed by one of the most useful varieties of flour (much more useful than usual). It is dark and coarse, requires more moisture than the usual one. Dough from wholebreaker cannot be elastic, and finished products are coarse and more solid. It is rational to use the whole grain and flour of top grade in equal amounts, if the other is not provided for by the recipe.

What is the flour besides wheat

1. Buckwheat. It does not contain gluten, is a favorite of the environment of people who are sitting on diets. Very pleasant in circulation, there is a slightly nut odor. Now, if you ask what flour without gluten, you can confidently answer - buckwheat.
2. Rice. It is manufactured from rice grains, by grinding, two types of rice: standard white and crude brown.
3. Barley. It has a light nuttry taste, makes baking soft. It is suitable for making pancakes, cookies and "fast" bread.
4. Rye. It absorbs a lot of water, because of what the dough is leap. Baked bread from it, which is obtained more dense with a characteristic taste and aroma. In addition to bread, it is used to prepare cupcakes, buns and pancakes. According to the degrees of grinding and bran content, it is divided into varieties: a riding, seeded and wallpaper. If before you did not know what the flour means a hooper, now you will know that this is one of the types of rye flour.
5. Corn. There are two types: a thin grinding, from which the baking is beautiful yellow with a characteristic gentle corn taste, and a coarse grinding, from which dense and slight grainy bakery products bake. Most often out corn flour Prepare Mexican pellets, bread, buns and other baking (even dietary).
6. Soy. It happens a roasted (with a bright taste) and not roasted, which I use to prepare yeast bread. It has a white color, and the products of it do not worry from it and have a beautiful crust. Can replace in the dough eggs and milk.
7. Relisted or flour from the shelf (cavity). Make it from varieties of wild wheat. Buns and pies and pizza are prepared.
8. Oatmeal. You can do, resin oatflakes in a coffee grinder. Used to prepare oatmeal cookies.
9. Almond. Move from almond. Buy difficult, but you can cook at home. You can cook from it pies, and still famous macarows.
10. Linen. It has a clear nut taste. Sometimes it is replaced by this flour eggs, as it has good binding properties. Add to puddings, casseroles, bread.

How to choose a flour

To choose a good flour product that will be stored for a long time without losing its properties, and the products from it will be delicious and useful, you need to be able to choose. Pay attention to the following points:

1. Environment. The room in which the flour products sell should be dry, clean, without strangers and high humidity.
2. Shelf life. Without preservatives, flour is stored for 6 months. Do not trust the manufacturer. Who wrote that shelf life is 1 year or more.
3. Color. Must match the type and variety. For wheat top grade is white color with a slight creamy tint. If a drop of water drops on flour and it is painted in a blue color, then this is a clear sign that it was made of non-seated grain. If the color is not blue during the experiment, and the red, it means that bran added. If the color has not changed, then we are dealing with a quality product.
4. To the touch. Squeeze the flour mass in the fist. She must cool down. If after the rallying on your palm the mass turned into a lump, then this is a clear sign that it is wet. Such a product lost the desired properties And it is not necessary to buy it.
5. Smell. Must be pleasant, corresponding to a flour aroma. There should be no smell of rotten, sharpness or sour dough.
6. Taste. Good wheat flour has a sweet taste. If impurities are present in it, they can criste on the teeth.

Why does the flour barely or how much flour is stored

After you bought a flour product to find out how to store it properly, otherwise the product may spoil and become bitter, absorb foreign smells, absorb moisture from the room indoors. Such a product is not suitable for use and it must be thrown out. Therefore, the flour is not recommended to be purchased.

1. Storage must necessarily occur in a dry and cool place. Storage period, mostly limit approximately six months. It is impossible to store a flour mass open to avoid oxidation of oils. After all, because of this, all properties of the product are violated.
2. It is necessary to store it in paper bags or linen bags. In polyethylene it is impossible to store!
3. If you spend flour from the package, always choose a jar with a lid that closes very tight! It is also allowed to freeze flour in the continuation of forty-eight hours in order to get rid of all insects and destroy their eggs. It is not recommended to mix the flour that has been opened for a long time with flour from a new packaging, better, before the start of the fresh batch, completely get rid of the old.
4. It is impossible to store near business: soap, washing powder; Also, it is not necessary to store it next to the bow, because all these products make a caustic smell, and flour all quickly absorbs.
5. It is allowed to freeze flour products in the freezer. Thus, the prolonged expiration period is two or three times.
6. It is impossible to allow temperature drops (especially sharp drops, when condensate is formed and the flour mass reuses).
7. Be sure to keep whole grain flour in the refrigerator, because when increased temperatureEven if it is indoor, oils contained in the flour, give her a bitter taste.
8. Be sure to throw away the flour if it changed the color or smell.
9. There is one tiny trick: to protect against insects, put a small laurel leaf into a container with flour, because these plants are weapons to eliminate insects. For the same purposes, you can place garlic heads next to the flour.
10. The optimal temperature is +18 degrees. If you store a flour mass at 0 degrees, then the shelf life will not be 6 months already, and 2 years.

Now, as it seems to me, you know everything about flour. You know how to choose a flour, how to store it, what it happens and what flour is better for a particular baking. I am pleased to invite you to other sections of my site, where you can find delicious recipes Baking and can apply new knowledge gained from this article.

While wheat flour prevails in the bread of Southern Europe and the UK, rye flour plays a more important role in Northern Bread of Eastern Europe. This is due to the ability of rye to grow on poorer soils and in a cooler, wet climate characteristic of these regions.

Chemical differences in squirrels and enzymes found in rye are differences in the behavior of rye flour when mixing with water for cooking test, and these differences affect the use of this flour for mixing, fermentation and baking. When there is more rye in the dough than wheat flour, it behaves differently.

There are a number different species rye products. They vary in how much rye is part of. They also differ in how small rye is crushed.

Eat bread made of 100% rye flour, but usually different types Bread made with a smaller percentage.

The effect of rye flour on the dough and the taste and texture of the bread varies depending on the share of the rye used.

One-piece rye after soaking can also be used in bread for giving taste and textures. Rye grains are also used after crushing them into smaller pieces in the form of rye flakes.

Chemical differences of rye from wheat

Gluten is the main protein contained in wheat. Gluten forms cell frames that absorb carbon dioxideproduced by the fermentation of sugar yeast. This leads to the expansion of the test (it "rises") and ultimately forms the texture of the crumb of bread.

Rye contains much less gluten than wheat. Rya gluten is lower quality when it comes to capturing air bubbles. Consequently, bread prepared mainly from rye flour, not rises so muchlike bread prepared mainly of wheat flour. Bishi bread, in which rye prevails, tends to be densewith smaller holes.

On the other hand, rye has more free sugarsthan wheat, so rye dough wanders faster.

Rye contains a group of important complex sugars called penotosan. They are present in other grains, but the rye of this substance most.

Penotosan is important for bake for several reasons. They compete with proteins in gluten production, and water will be the substance that is important here to form gluten. It means that rye dough often requires a greater lobe of waterthan the dough, in which wheat dominates.

Penotosan easily disintegrate during the kneading, and their fragments lead to a more sticky test. Because of this, rye dough requires a softer and, as a rule, more brief mixing than wheat dough.

Why do you definitely use Zakvask?

Ries have more enzymes (amylases) who split starch on sugar. Starch is necessary for the formation of the structure of the ball. If too much starch is split, then the texture of the bread suffers and becomes adhesive. Traditionally, this prevents the acidification of a rye test, which slows the action of amylases. That is why bread with a high percentage of rye flour is manufactured with rye acid (Explosion based on rye yoke), even if commercial yeast is added.

The acidification of the rye test has other nutritional advantages characteristic of rye bread, which can also be of interest to domestic bake. This adds a certain taste that we and we are looking for in Rzhan Bread.

Types of rye flour

Rye flour - flour, grinding with grain shells. He tends to be coarse and sandy, absorb quite a lot of water, and in general it is difficult to work with it.

Rye flour - mostly solid grain of rye, finely crushed.

Average rye flour - when some (but not all) embryos and bran have been removed.

Light, or white rye flour - equivalent of universal wheat flour. Bran and the embryos were mainly sometimes completely removed.

In Europe, especially in Northern Europe, there is a much wider range of rye flour, which includes various percentages of bran and embryos.

Why does the rye flour proud?

Rye flour containing the oily embryo (dark and medium) is spoiled very quickly, so try to buy flour as fresh and store it in freezer. Otherwise and flour, and products from it, may be misfortune (sometimes very much, so much that baking becomes almost inedible).

Rye flour is used along with wheat flour

A small amount of rye is 5-10% of the total pulley mass - has a certain effect on the taste of bread. The distinctive taste of the rye itself is then immeasured, but the overall taste of bread seems better. This may be due to the action of amylases in rye allocating more Sakharov. The test is so little rye that his behavior when mixing and fermentation and its texture can be indistinguishable from purely wheat bread. Nevertheless, the taste is slightly changing, for the better.

Bread with more than 50% of rye flour is a separate story. All special considerations associated with chemical differences of rye are becoming more important as the share of rye in the test increases. As a rule, such loaves form more flat, and after baking, they should be given to relax over a few hours before cutting, so as not to crumble.

In the case of 70% rye or more, bread may need rest for 24 hours, and even up to several days, until it can be cut. No wonder in Russia ate bread, which is three days or more.

Lipko ... But no need to knead more flour!

Dough B. rye bread will differ during mixing, trying to be more lipes. The temptation is to add more flour, but it is necessary to resist.

With a manual stuffing rye dough, use fast, light blows, minimizing the contact time of the hands with the test, thus reduces the number of test that will stick to your hands. You can also moisten your hands with water or slightly lubricate them with vegetable oil.

Nutritionists believe that Oats is one of the most suitable cereals for human health. People have long been used in food, let's say, made oatmeal from it. And today nutritionists recommend dishes from this creek both small children and people sitting on a diet and watching their health.

From oats make different products: flakes, interpretation, flour and apply whole grains.

Features of oatmeal

Oatmeal saves the suitable properties of the initial cereal. It is preparing a magnificent baking, kisyli, pancakes, cupcakes. This product is needed in cosmetology.

Oatmeal, the calorie of which is 369 kcal, is a dietary product. All because it includes soluble and insoluble fiber. The first reduces sugar tier, and the second normalizes the intestinal microflora, removes toxins, poisons and slags.

On the basis of oats prepare different drugs for the treatment of liver, but also use in food products from oats contributes to improving work internal organs. This grade is permitted even during the strictest diet and fasting. Products from it will help to be in a tone. With porridge, confused or baking from oatmeal, the body receives all the necessary trace elements.

The amino acid composition of oatmeal is close to the composition of the human muscular protein. Consequently oatmeal products recommend athletes to build muscle mass, as well as babies from early age.

The OSE contains a complex of vitamins and minerals, which useful to effect each organism.

Oats in its composition contains unique amino acids that promote serotonin production - the so-called "hormone of happiness".

There is oatmeal on sale is more closely ready for use, but it is easy to cook and independently.

How to make houses oatmeal? The recipe is not as difficult. For the manufacture of flour, oatmeal is suitable, whole grains or crushed oats. Prepared products to grind in a blender or a coffee grinder. The longer processing the grain, the thinner will be grinding.

Why does oat flour definitely? It often happens that even freshly bodied flour is grieving a little. Light mustard inherent in this cereal and products from it. But later thermal processing sadness goes away. So, flour, cooked from flakes of rapid preparation, does not care at all. Sometimes a turn around the taste may be at the Old Product. In this case, the flour is great not to apply.

Application

Oats contains a bit of gluten (gluten), and therefore, baking from oatmeal turns out loose and crumbly.

It is rarely used in its pure form. In bread accumulation, a mixture of wheat and oatmeal flour is used in a 3: 1 proportion. In some recipes, oatmeal is used in combination with linen.

The addition of oatmeal flour contributes to the fact that the finished products are obtained more air, light, the dough will not stick to the surface. Adding this product gives the baking gentle, barely catchy flavor of nuts.

Various dishes

Knowing how to make oatmeal at home, allowed to easily prepare a lot of suitable, nutritious and appetizing dishes from the healing product. Not any modern hostess knows what to prepare from oatmeal, but Oats has long been used in cooking actually all countries of the Old and New World.

Oats kissel

Very suitable such a drink cooked in a Russian oven. He was used in the post when dairy and meat products were banned. And Oats gave energy and strength to work. And now this Kissel is prescribed to weakened people, in order to recovery went rapidly.

His house is allowed to prepare on an ordinary plate:

• Water - 1.5 liters;
• Oatmeal - 4 tbsp.
• Sugar - 100 g;
• Berries (all sorts: cherry, currants, strawberries, etc.) - 300-400

Kisel is preparing:

• Rinse berries. Go away. Remove bones and frozen.
• Boil 1.3 liters of water with sugar and pour berries. The number of sugar may vary depending on taste preferences, but the syrup for the jelly is perceived to be a little more slower than for a compote. Peel for 5 minutes to soft berries. Ready compote is allowed to strain, in order not to come across the berries. Fruits are allowed to grind and pour into syrup again.
• For taste, add cinnamon or vanilla, lemon zest and other additives.
• In the glass of water stir oatmeal, so there were no lumps. Throw into a saucepan with a finished compote into a pan with a finished compote, without stopping stirring.
• Bring to boil and disable. Cool kissel should slowly, in natural conditions. While Kissel was not cooled, it is cool not to mix.
• Serve with berries, ice cream, fruit slices.

This is a dish of a dery beneficial to children and adults. Regular use of jelly contributes to the improvement of digestion, rehabilitation of the stomach and intestines. In addition, this is a luxurious source of vitamins.

Oatmeal

Oatmeal cookies know everything, but oat juice? It is worth trying to prepare them in a genuine recipe:

• Creamy oil - 85 g;
• Sugar - 50 - 100 g;
• Egg - 1 pc;
• Sour cream - 50 g;
• Flour oat bran - 95 g;
• Wheat flour - 130 g;
• Bustyer - 10 g.

For filling:

• Cottage cheese - 350 g;
• Sour cream - 1 tbsp;
• Sugar - to taste;
• Handful of raisins.

• Cooking canceled with the filling. To do this, mix cottage cheese with sugar and sour cream, pour berries.
• Sugar can be lost with butter.
• Drink egg, add sour cream, mix well.
• How to make oatmeal is more closely in behalf. The number specified in the recipe is mixed with wheat flour and pour the prepared mixture, knead. The dough will be mild, perfectly holding the form.
• Split the dough on 15 slices. The size depends on the wishes of the hostess. It is allowed to make a lot, permissible.
• From the whole slice to roll out the layer with a thickness of 5 mm.
• Put the stuffing slightly below the cake center. Fold the cake of pressure, not to protinate the edges.
• Share juice on a baking sheet and lubricate the egg.
• Baking takes about 20 minutes at a temperature of 180 ° C.

Serve with tea, cocoa, coffee. This is a wonderful breakfast and a suitable dessert.

Oatmeal in cosmetology

In addition to unique nutritional properties, Oats also owns a whole range of suitable qualities. It is extensively used in cosmetology.

Oat bran mask exfoliates skin, nourishes it, smoothes wrinkles. Moreover, the result is not at once. Homemade mask From oatmeal for the face can be built on performance with expensive cosmetic products.

Hollywood mask

• Oatmeal from bran - 1 tbsp. l;
• Corn flour - 1 tbsp. l;
• Self-like egg.

All ingredients scrupulously beat. Apply to the prepared face of the face for 20 minutes. It is washed off with warm water, then cream is applied.

As a result, the impact of the mask skin becomes smooth, silky and shining.

Mask against wrinkle

• Warm water - 0.5 st;
• Juice orange - 1 tbsp;
• Oat flour.

Add juice and flour to the water before the acquisition of Cashitsa. Apply on the face of 10 minutes and washed off. Slip face with cream. Wrinkles smoothed instantly. It is recommended to make a course of masks to achieve a stubborn result.

Oatmeal for the face for the skin of the neck and hand is useful. As part of a mask, it is at a time and a gentle abrasive and component, feeding and moisturizing skin.

It is also allowed to try it as a cosmetic hair for hair in the fight against excessive fatty, seborrhea and sequencing tips.

Oatmeal flour, the benefit of which is difficult to overestimate, and the damage of which can be caused only by personal intolerance to the product, extensively used in traditional dishes of many kitchens of the world. Regular use of products with this component strengthens health, improves the complexion, promotes the strengthening of immunity.