Bread is a food product baked from a dough made of flour, water and s alt, which has been raised in a biological way, using yeast or leaven. Wheat, gluten-free or maybe whole grain bread? Find out what the types of bread are and how many calories they have.
Contents:
- Bread in diet and culture
- Bread - types
- Bread - ingredients
- Bread - nutritional values
- Bread - calories and nutritional value
- Does bread make you fat?
- Special bread
"Breads" are all kinds of bread and rolls made from a variety of grains, with or without additives, of various shapes and sizes.
Bread is called basic bread in food technology. It is also a staple food in the diet of many people. Its most valued qualities are quick hunger, divisibility, relatively long shelf life, universality and readiness for consumption.
Bread in diet and culture
Bread is not only basic everyday food. It has a religious and ritual significance, especially for Catholics. It is a symbol of prosperity and prosperity. It is the subject of many works of art. Bread has been human food for at least 10,000 years.
In Europe, loaf bread with a flexible and aired crumb structure is mainly known. In regions of the world with warmer than temperate climates, cake bread is dominant. In Africa, South Asia, Central America and much of South America, people have been baking bread for generations from flours in our notion of bread - gluten-free or low-gluten flours that prevent the dough from rising with qualities that are typical of bread in our latitude.
Cereal products are still the basis of the Polish diet, despite the fact that their consumption is slightly decreasing from year to year. In 2014, the average Pole ate 75.1 kg of cereal products, the majority of which was bread.
The consumption of cereal products in Poland was as follows:
- bread - 47.3 kg / person / year,
- other bakery products - 9.2 kg / person / year,
- pasta - 4.4 kg / person / year,
- flour - 8.9 kg / person / year,
- rice - 2.0 kg / person / year,
- groats, cereals - 3.1 kg / person / year.
Bread -types
The following types of bread are distinguished in bakery production:
Wheat bread:
- regular,
- select,
- semi-confectionery,
- pastry,
- wet,
- permanent dry.
Rye bread:
- made of light flour,
- from dark flour - wholemeal flour, graham,
- special - e.g. pumpernickel.
Mixed bread:
- wheat - rye,
- made of wheat and rye flour with yeast,
- made of wheat and rye flour with yeast and leaven,
- rye - wheat,
- from sourdough rye and wheat flour,
- from sourdough rye and wheat flour with the addition of yeast,
- special - m alt.
Consumers most often distinguish between light and dark bread. Light bread is bread and rolls baked from flour types below 1000 (usually 550, 650, 720, 850), while dark bread is baked from flour types above 1000 (usually 1400 and 2000).
Bread - ingredients
Bread is basically made with flour, water and s alt. You can use additives in the form of various types of grains and seeds, fats, milk, fruit, honey, etc.
In Poland, the main bread grains are common wheat and rye. Ancient wheat varieties, mainly spelled, are gaining more and more importance. Non-bread cereals and pseudo-cereals such as oats, barley, buckwheat or amaranth (amaranth) are used as admixtures for the dough. Until the 20th century, the main grain for baking bread was rye, and to a lesser extent wheat. Rye has lower soil and cultivation requirements than wheat. This is the main reason for its more frequent use until the development of agriculture.
Wheat dough is fluffed with yeast. Rye flour requires acidification. The use of leaven (containing a mixture of lactic acid bacteria and yeast) gives rye bread a different taste and smell than wheat fermented with yeast. The production process of rye dough is longer and more complicated than that of wheat dough.
In the baking industry, the so-called improvers which improve the volume, appearance, structure and properties of the crumb, taste and smell of the bread. Improvers are divided into:
- oxidizing substances (accelerate flour maturation, have a whitening and strengthening effect, improve the physical properties of the dough),
- enzyme preparations (increase the sugar content in the dough, intensify gas production, promote browning of the crust),
- surfactants(they accelerate the maturation of the dough, extend the shelf life of the bread,
- substances with complex action (mixtures of substances with the above-mentioned effects).
Stages of bread production
High-quality bread produced by traditional methods requires the selection of raw materials and their appropriate treatment. The production process of traditional bread without improvers is longer than that of low-quality bread. It includes the following steps:
- Selection of flour and its maturation (decaying) in stock.
- Sifting the flour to aerate it.
- Mixing dough ingredients according to the bakery's recipe (flour, water, s alt in the form of an aqueous solution, yeast in the form of yeast milk, and for some types of bread - also leaven).
- Forming the billet (bread portion) manually or mechanically.
- Transport of billets to the proofing room, where the bread is expanded.
- Baking.
- Preparation of bread for transport.
Details of the production of bread, such as the proportion of ingredients, mixing time and intensity, or the production of leaven, are a secret, especially in bakeries that produce bread traditionally.
Bread - nutritional values
Bread consists of the following ingredients:
- carbohydrates - this is the main component of flour, sugar is added to some types of bread during the production process, which increases the proportion of carbohydrates;
- proteins - the protein content of the bread ranges from 7 to 9%. Wheat bread contains more than rye;
- fat - the amount of fat in bread is from 0.7 to 2.5%. There is more of it in dark bread than in light bread;
- mineral s alts - dark bread contains more than light, up to 2.5%;
- vitamins - bread contains mainly vitamin B1 and other B vitamins, vitamin E and vitamin PP;
- water - the amount of water in wheat bread reaches 45%, and in rye bread up to 50%.
Bread - calories and nutritional value
| Product | Energy | Protein | Fat | Carbohydrates | fiber | S alt |
| Wholemeal rye bread | 227 kcal | 6.3 g | 1.7 g | 42.9 g | 8.4 g | 1.1 g |
| Wheat-rye bread | 245 kcal | 8 g | 0.3 g | 52.7 g | 4.2 g | n.a. |
| Rye bread with honey | 230 kcal | 4.7 g | 1.3 g | 49.2 g | 4.8 g | n.a. |
| Graham bread | 231 kcal | 8.9 g | 1.7 g | 42.3 g | 6.4 g | 1.1 g |
| Coarse grain gluten-free bread | 287 kcal | 3.6 g | 7.6 g | 49.2 g | n.a. | n.a. |
| Protein bread | 261 kcal | 20.7 g | 12.2 g | 12.6 g | 9.1 g | 1.4 g |
| Toasted bread | 306 kcal | 8.9 g | 4.7 g | 56.7 g | 2.1 g | 1.2 g |
| Wholemeal toasted bread | 262 kcal | 7.2 g | 3.1 g | 54 g | 3.5 g | n.a. |
| Bread with sunflower seeds | 220 kcal | 7.0 g | 8.1 g | 29.3 g | 3.7 g | n.a. |
| Parisian roll | 217 kcal | 6.0 g | 0.8 g | 45.7 g | 1.7 g | n.a. |
| Ciabatta roll | 256 kcal | 9.1 g | 1.0 g | 51.6 g | 1.4 g | n.a. |
| Whole grain rye roll | 232 kcal | 9.4 g | 1.3 g | 46.0 g | 10.2 g | n.a. |
| Kaiser roll | 297 kcal | 9.2 g | 3.6 g | 56.7 g | 1.9 g | 1.2 g |
| Wheat roll | 273 kcal | 8.9 g | 1.5 g | 55.9 g | 1.8 g | 0.9 g |
| Graham bun | 262 kcal | 9.6 g | 1.7 g | 49.4 g | 6.7 g | 1.2 g |
Does bread make you fat?
Bread is commonly believed to be fattening, and reducing or eliminating it is one of the first moves for people on a diet. It cannot be said unequivocally that bread is a fattening food or not. It all depends on the amount, time of consumption, he alth and metabolism of the person who eats it. Therefore, it can be considered whether the bread is fattening for a specific person and not in a global perspective.
Bread is a food that primarily provides carbohydrates. This is the main reason why eating too much bread promotes weight gain. A large amount of carbohydrates in the diet contributes to an increase in blood glucose levels, increased insulin secretion and decreased insulin sensitivity of cells.
Light bread contains less fiber and has a higher glycemic index (GI=70-95) than dark bread (GI=50). Therefore, dark bread is recommended for weight control and better he alth.
It should also be noted that wper 100 g of crispbread considered to be "dietary" is not at all less caloric than ordinary bread. Therefore, when losing weight, you should not eat large amounts of it.
Certainly, bread can be fattening for people with impaired carbohydrate metabolism, insulin resistance and type II diabetes. It is especially inadvisable to eat bread for breakfast, because in the morning, right after waking up, the insulin response is the highest.
Of course, bread eaten often and in large amounts, e.g. as in a typical Polish diet, for breakfast, lunch and dinner, will be conducive to weight gain. Any carbohydrate product (pasta, porridge, rice, potatoes, sweets) will do the same.
Bread eaten rationally is not fattening. Eaten in excess and too often fattening as well as other carbohydrate sources.
Which bread should you choose?
Wholemeal bread is considered he althier in a typical diet. It has more fiber and minerals than white bread. It helps to remove excess cholesterol from the body, and sugar is absorbed from it more slowly than from white bread, which promotes glycemic control.
However, wholemeal bread is not recommended for everyone. People with gastrointestinal diseases or digestive problems should give it up.
The selection of the indicated bread depends to a large extent on the he alth condition and nutritional requirements of a given person. Light or dark, wheat, rye or mixed, sourdough or yeast - you cannot clearly indicate the type of bread that is the best choice.
You should definitely buy bread in small bakeries, where bread and rolls are baked using traditional methods, without any improvers. This is a guarantee of delicious taste and much higher nutritional values than in "inflated" bread from hypermarkets.
Special bread
Special bread is bread that has been produced with the addition of unusual ingredients or in a different production process. In special bread you can find non-bread grains, additives of plant or animal origin in an amount that changes the nature of the bread.
Special bread differs significantly from typical bread in terms of taste, smell and nutritional value. People who use a different diet or who are looking for new flavors reach for them.
The following types of special bread can be found in stores:
- Bread with the addition of non-bread and bread-like grains, such as: oats, barley, rice, millet, corn, buckwheat, amaranth and others (not less than 5 kg per 100 kg of bread flour).
- Bread with specialsadditives of plant origin, such as legume seeds (soybean), cereal germ, linseed, a mixture of herbs and whole or broken grains, e.g. rye.
- Breads with ingredients of animal origin, e.g. cottage cheese, buttermilk, whey.
- Bread baked in a special way, e.g. pumpernickel bread.
- Bread with altered nutritional value, e.g. high-fiber, high-protein, low-sodium.
- Gluten-free bread - with a special recipe that allows baking bread with gluten-free flours, e.g. corn flour, buckwheat flour or rice flour. Dedicated to people with celiac disease, gluten allergy and gluten intolerance.
- Crispy bread.