Whole wheat bread

This article is about the food. For the band, see hale Wheat Bread ( band )
Whole wheat bread or wholemeal bread is a character of bread made using flour that is partially or wholly milled from whole or almost-whole wheat grains, see wheaten flour and whole grain. It is one kind of brown university bread. Synonyms or near-synonyms for wheaten bread outside the United States ( e.g., the UK ) are whole grain bread or wheaten bread. Some regions of the US simply called the bread wheat bread, a comparison to white bread. Some varieties of wheaten bread are traditionally coated with whole or break through grains of pale yellow, though this is by and large cosmetic compared to the nutritional value of a good quality loaf itself .

etymology [edit ]

wholly pale yellow boodle served with butter and eggs Meal in the sense of “ flour ” is derived from Old English melu and is cognate with modern English “ mill ”, and with Dutch meel ( flour ), german Mehl ( flour ) and Old Norse mjǫl ( flour ). [ 1 ]

overview [edit ]

The claim constitution of products legally marketable as “ whole wheat bread ” varies from state to country and even within one country. In some cases, the bread is made with whole-grain flour that contains all of the part parts of the grain in the like ratios as they occur in nature, whereas in other cases the bread may include only representative amounts of bran or wheat germ. In Canada, for exercise, a proportion of the wheat germ may be removed from the flour to reduce the gamble of rancidity, but the term “ wheaten bread ” is even used. [ 2 ] The term “ wheat boodle ” is sometimes used as a market tactic to give the impression of a product being wheaten boodle, [ 3 ] but this is at best an ambiguous term and potentially deceptive because most white boodle is made from pale yellow flour, and thus could legitimately be called “ wheat bread ”. The majority of what is marketed in the USA under the mention “ pale yellow bread ” has very fiddling whole grain content, and is made chiefly of white flour, with caramel coloring added to them to give an delusion of a higher whole wheat content. [ 4 ]

See besides [edit ]

  • Graham bread – an early reintroduction of a type of whole grain wheat bread
  • Horsebread – a very unrefined bread of medieval Europe
  • Kneippbrød – the most popular bread in Norway
  • Sprouted bread – a form of whole grain bread where the grains have been sprouted to increase their nutritional levels
  • Unifine Mill

References [edit ]

source : https://nutritionline.net
Category : Healthy