Health Benefits of Eating Bread
health benefits of eating bread, health benefits of white bread, health benefits of eating grains, health benefits of whole grain bread, health benefits of pumpernickel bread.
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Bread is very famous in all over the global world, the popularity of bread is not new since prehistoric times, and bread has been a staple food in virtually every society. As early hunter gatherers settled into agricultural societies, they learned how to transform various grains into bread. This simple food required only stones to grind grain into flour or meal, water or another liquid to mix it into dough, and a means of baking or cooking it.
Over the centuries, each society developed its own unique types of bread the huge variety of baked good available to us at our supermarkets and bakeries today, different shaped loaves of white, wheat, rye, pumpernickel, sourdough, and multigrain bread, bagels and muffins, croissants and matzos, tortillas, pitas and chapatis, among many other represent a dietary melding of dozens of diverse cultures.
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| health benefits of eating bread |
GIVING DOUGH A LIFT:
The simplest and oldest bread is flat or unleavened; they are made by mixing flour or meal with water and then baking, frying or steaming it. The addition of yeast, baking soda, or other leavening agent to the flour and water mixture allows the dough to expand, or rise and gives the bread a lighter, finer texture than unleavened types. Most of the bread baked in the United States is leavened.
The type of flour used and the manner in which it and the other ingredients interact give the various kinds of breads their unique textures and flavors. In many industrialized countries the most popular breads are made from wheat flour, which produces a product with a light texture. When wheat flour is kneaded with liquid, the gluten proteins absorb water to form elastic dough that traps gas from the fermenting yeast; bubbles of carbon dioxide are formed, resulting in the light texture. Rye and some other flours contain varying amounts of gluten, but none come close to that of wheat, which is why breads made from other grains tend to be heavy and coarse. To make lighter textured bread from rye, barley or other grains, some wheat flour is usually added to the dough.
Flavor and texture are influenced by the type of liquid mixed into the dough plain water, milk, beer, fruit juice and water drained from boiled rice or potatoes are common choices. Sugar or honey may be added to feed the yeast and make the bread rise at a faster rate it also results in a moisture product. A small amount of salt is needed to strengthen the gluten and to temper the rate at which the yeast multiplies. Butter or some other fat is often added to flavor commercial breads; it also makes pastry like breads, such as croissants, rich and flaky.
Bread sold in the United States is often mass produced, such products contain various preservatives, emulsifiers, and bleaches or coloring agent to extend their shelf life and improve their appearance. These additives do not alter nutritional value, but most commercial brad may be too high in salt for people on low sodium diets, also people who have celiac disease cannot tolerate the gluten in most bread. Similarly, people with food allergies may react to specific ingredients, for example, people allergic to molds may react to sourdough or very yeasty breads. Some health food stores and specialty shops offer breads that are gluten free, people with food allergies should always check labels for any offending ingredients.
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| health benefits of eating bread |
NUTRITIONAL VALUE:
Traditionally, bread has been called the staff of life, implying that it alone is all that is required for total nutrition. This is inaccurate, however, bread does provide starch, protein and some vitamin and minerals, but it is far from being nutritionally complete because it lacks such essential as vitamin A, B12, C and D. many of the nutrients in the grain are destroyed by milling and processing, but some (typical calcium, iron, thiamin, riboflavin, and niacin) are added to restore the nutrients to their original levels or, in some case, even increase them, consequently enriched white flour often has more of the B complex vitamins than whole wheat. In general, however, whole grain flours are more nutritious than their highly processed counterparts; they also provide more dietary fiber.
The addition of other ingredients also increases the nutritional value of bread. Depending upon the type, these may include eggs, molasses, raisins and other dried fruits, whole or sprouted grains, seeds and cheese.
Some bread, such as the Cornell Triple Rich Formula developed by nutritionist at Cornell University, are specifically formulated to increase their nutritional value. The Cornell formula adds soy flour, wheat germ, and dried nonfat milk to standard recipes for white and whole wheat breads, increasing protein, calcium and magnesium content without adding extra calories or markedly altering flavor. Multigrain breads that contain sprouts and seeds are also more nutritious than standard commercial products.
Contrary to popular belief, bread is not especially fattening, a typical slice of white or whole wheat bread contains just 65 to 80 calories, but slathering bread with butter, margarine or other fatty spreads does make it fattening, a low sugar jam or an all fruits preserve is a more healthful spread..jpg "health benefits of eating bread") |
| health benefits of eating bread |
BENEFITS:
- A good source of protein and complex carbohydrates.
- High in niacin, riboflavin, and other B complex vitamins.
- Some kinds provide good amounts of iron and calcium.
- Whole grain bread is high in fiber.
DRAWBACKS:
- Lacks many vitamin and minerals essential to maintain health.
- Often eaten with butter and other high calorie spreads. People with celiac disease cannot tolerate the gluten found in many bread.
- May trigger an adverse reaction in people allergic to molds.
- Often high in salt.
.jpg "health benefits of eating bread") |
| health benefits of eating bread |
.jpg "health benefits of eating bread") |
| health benefits of eating bread |
.jpg "health benefits of eating bread") |
| health benefits of eating bread |
.jpg "health benefits of eating bread") |
| health benefits of eating bread |
.jpg "health benefits of eating bread") |
| health benefits of eating bread |
.jpg "health benefits of eating bread") |
| health benefits of eating bread |
.jpg "health benefits of eating bread") |
| health benefits of eating bread |
.jpg "health benefits of eating bread") |
| health benefits of eating bread |
.jpg "health benefits of eating bread") |
| health benefits of eating bread |
.jpg "health benefits of eating bread") |
| health benefits of eating bread |
.jpg "health benefits of eating bread") |
| health benefits of eating bread |
.jpg "health benefits of eating bread") |
| health benefits of eating bread |
.jpg "health benefits of eating bread") |
| health benefits of eating bread |
.jpg "health benefits of eating bread") |
| health benefits of eating bread |
.jpg "health benefits of eating bread") |
| health benefits of eating bread |
.jpg "health benefits of eating bread") |
| health benefits of eating bread |
.jpg "health benefits of eating bread") |
| health benefits of eating bread |
.jpg "health benefits of eating bread") |
| health benefits of eating bread |
.jpg "health benefits of eating bread") |
| health benefits of eating bread |
.jpg "health benefits of eating bread") |
| health benefits of eating bread |
.jpg "health benefits of eating bread") |
| health benefits of eating bread |
