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Tuesday, June 2, 2009

All about Bread


Rye Bread (img src: rye1.com)


Unleavened Breads (img src: wikipedia)


Bread is a staple food prepared by baking a dough of flour and water. It may be leavened or unleavened.
Common ingredients being salt, fat and leavening agents (yeast and baking soda) and often including a range of other ingredients like milk, egg, sugar, spice, fruit (raisins), vegetables (onion), nuts (walnuts) or seeds (poppy seeds).

Types of Bread
  • White bread: Most comonly eaten bread, made from flour containing only the central core of the grain (endosperm)
  • Brown bread: Prepared with endosperm and 10% bran. It can also refer to white bread with added colouring (often caramel colouring) to make it 'brown'; commonly labeled in America as "Wheat" bread (as opposed to "Whole Wheat" bread)
  • Wholemeal bread: Contains the whole of the wheat grain (endosperm and bran). It is also referred to as 'whole grain' / 'whole wheat' bread
  • Wheat germ bread: Contains the whole of the wheat grain with addition of wheat germ for flavoring
  • Whole grain bread: Can refer to the same as 'wholemeal bread' / white bread with added whole grains to increase its fibre content
  • Roti: A whole wheat based bread eaten in South Asia (Naan is also a variant of Roti)
  • Granary bread: Made from granary flour (malted white / brown flour, wheat germ and whole grains)
  • Rye bread: Prepared with flour from rye grain of variable levels. It is higher in fiber than many common types of bread and is often darker in color and stronger in flavor
  • Un-Leavened bread: Bread used for the Jewish feast of passover (as it does not include yeast so it does not rise, hence the name)

info src: wikipedia

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