DOCSLIB.ORG

Your Daily Bread the Essential Ingredients

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

YOUR DAILY BREAD THE ESSENTIAL INGREDIENTS read has played a prominent role in are a problem, place new flour in the freezer for Europe’s sense of social relations and several days. Store whole wheat and other whole- Bhierarchy. One’s bread was grain flours in the refrigerator to prevent determined by one’s rank. White bread the natural oils from turning rancid for up made from refined flour has been to three months. considered superior, while the poor Measure flour by spooning it lightly and criminals ate unleavened barley into a measuring cup and leveling off the cakes or coarse dark breads. Darker, top with a straight edge. Almost all whole grain bread is now thought to commercial flours have been pre-sifted, so more healthful and now the loaf of sifting is unnecessary most of the time. preference. Most recipes call for a varying amount of flour because different flours absorb different amounts The Essential Ingredients of liquid. The softness or hardness of the wheat from which the flour was milled and the humidity The ingredients that go into a loaf of bread in the air affects the absorbency. Use only just are simple...flour, yeast, liquids and enough flour to produce the type of dough salt. But their combined effect is described in your recipe. wonderfully complex. The nature of # All-purpose flour is a blend of hard and soft the ingredients, their proportion and wheats. Breads baked in a bread machine the way they are combined makes a using all-purpose flour will be significantly difference in the final product. smaller than those made from bread flour. # Self-rising flour is simply all-purpose flour Wheat Flours pre-blended with baking powder and salt. It is Mechanical rollers crack the wheat berry, not recommended for bread machines. allowing the germ and bran to be sieved off the # Bread flour is made from hard wheat- wheat endosperm. For whole grain flours, the germ and with a high protein and low starch content. It bran are then added back. Wheat flour is slightly is the preferred flour for making bread. yellow after milling. If allowed to age for one to # Enriched flour has the B-vitamins and iron two months, it turns white naturally through that are lost during milling added back. oxidation. But most wheat flour is quickly # Whole wheat flour is milled from the whole bleached using chlorine dioxide. Aging improves kernel. When used alone, whole wheat flour the baking qualities but because aging takes so produces a heavy, compact, dark bread. The much time and space, flours are usually germ and bran cut the developing gluten chemically aged with potassium bromate or strands. iodate. Bromated flour or those that contain # Whole wheat bread flour is ground from ascorbic create higher-rising loaves. hard wheat and has a higher gluten content. Store white flour in an airtight container in a To create your own whole wheat bread flour, cool, dry location. If properly stored, the shelf add one tablespoon gluten to each cup of life of commercial flour is 15 months from the whole wheat flour. coded date on the back of the package. If weevils FN-SSB.106 | Page 1 of 4 # Graham flour resembles whole wheat flour # Rice flour comes in both brown and white in taste but has less protein. varieties. Brown rice flour contains the rice # Durum flour is made from the hardest of bran and germ. It has a nuttier, richer flavor wheats. A bread made entirely from durum than white rice flour and produces a darker wheat is inedible. loaf. Use one part brown rice flour to 4 parts # Semolina flour is durum flour minus the bran wheat flour. Rice flour absorbs more liquid and wheat germ. It is usually used as a pasta and absorbs it more slowly than wheat flour flour, but can be used in breads. so adjust recipe mixing times accordingly. # Kamut flour is a relative of durum wheat. It # Rye flour is sold in both medium and dark is high in protein, but low in gluten, so it must varieties. Dark rye contains the bran. Medium be combined with a higher gluten flour to rye sometimes does. Both produce a full- produce an acceptable bread. bodied, bitter, slightly sour flavor. For best results, use one part wheat flour to two parts Other Grain Flours medium rye or one part wheat flour to one # Amaranth flour is higher in protein, lysine, part dark rye. iron and calcium than most other grains. Use # Soy and soya flour are derived from ½ cup of amaranth flour per loaf in soybeans. Soy flour is ground from raw beans combination with a wheat flour. and soya flour from lightly toasted beans. # Barley flour adds a nutty, malty flavor to a Both varieties have a high fat content. loaf. Use no more than one part barley flour However it is possible to find them with less to 3 parts wheat flour. fat or as a nonfat flour. Soy and soya flours # Buckwheat flour has a full-bodied, earthy add a slightly sweet, pleasantly musty flavor flavor. Use ½ cup of buckwheat flour per loaf to breads and improve shelf life. Use one part in combination with a wheat flour. soy or soya flour to 4 parts wheat flour. # Corn flour has a sweet flavor. Use no more Breads containing soy flour brown quickly so than 1 part corn flour to 4 parts wheat flour. reduce the oven temperature about 25°F. # Cornmeal gives a crumbly texture and sweet # Spelt flour contains enough gluten to be flavor. Add ½ cup of cornmeal per loaf. substituted for wheat flours. Those with # Legume flours are gluten-free and include allergies to wheat may be able to tolerate pea, mung, lentil, soy and garbanzo beans. spelt wheat. Check with your physician first # Millet flour adds a nut-like, sweet flavor. before substituting. Use no more than one part millet flour to 4 # Triticale flour is a cross between durum, rye parts wheat flour. and red winter wheat. It has a rye-like flavor # Oat flour contains a natural antioxidant that but must be combined with a high-gluten will improve the shelf-life of bread. It adds a wheat flour for an acceptable bread to be sweet earthy flavor but retains a light texture. produced. Use a one to one ratio. Use one part oat flour to 3 parts wheat flour. # Potato flour is made from steamed potatoes Whole Grains that have been dried and ground, imparting a For that added flavor, definite potato flavor. To avoid lumping, mix texture and wholesome it with the sugar and fat before adding liquids. goodness of whole-grain It is a suitable flour for those on a gluten-free breads add wheat berries, diet. whole oats, wheat bran or # Quinoa flour has a nutty taste that is usually germ, bulgur, barley or used to make gluten-free pasta. kasha. Add as little as one tablespoon of whole grains per cup of flour or as much as ¼ cup of FN-SSB.106 | Page 2 of 4 whole grains per cup of flour to your breads. The more you add, the heavier and more crumbly the Salt bread will be. Cook, toast or sprout whole grains In addition to flavoring bread, salt helps depending on the variety. control the rate of fermentation and makes the dough easier to handle. Yeast Yeast is a living plant that when fed the Sweeteners correct amount of food, moisture and warmth, A yeast dough gets sweetness and a source of multiplies rapidly. A small amount of sugar food for the yeast from sugar. Sugar also imparts supports the growth of yeast, but too much slows tenderness to the crumb and color to the crust. the rate. Yeast is sold in two forms: cake There a wide variety of sugars that can add (compressed) and active dry yeast (standard and different flavors to your bread. When measuring quick-rise). Yeast is heat sensitive. Too little and sticky sugars such as honey or molasses, coat it will not multiply. Too much and it will die. your measuring spoon with a small amount of oil Most yeasts are effective about 110°F with first. The sugar will glide out easily. quick-rise active dry yeast tolerating a range of One tablespoon sugar = 90-115°F. A ¼-ounce packet of yeast equals 2¼ 2 teaspoons honey = teaspoons of yeast. Quick-rise, rapid-rise or ¾ tablespoon maple syrup = instant yeasts are all fast-acting yeasts. They live 4 teaspoons molasses = fast but die young so they are not well suited for 2 tablespoons corn syrup. multiple risings, long periods of fermentation or the long whole-wheat cycle of some bread Eggs machines. One 3/5-ounce cake of compressed Eggs give a rich flavor and color to breads. A yeast equals one ¼-ounce packet of active dry large egg is equivalent to a scant ¼ cup liquid. yeast. Compressed yeast is not recommended for Egg breads have a tendency to dry out faster than bread machines. If you store the yeast in the other breads. refrigerator or freezer, do not bring it to room temperature by using the microwave. Dough Enhancers Dough enhancers are supplements that can Liquid increase gluten strength, aid the yeast’s Liquid helps to distribute the yeast evenly in fermentation, convert starch into sugar or aid in the flour and allows the sugar and salt to emulsifying oils. Their optional use will often dissolve. Water generally yields crisper breads result in taller, lighter loaves that stay fresh than a dough made with milk.
Recommended publications
  • Canadian Wheat

    Canadian Wheat

    Canadian Wheat By: J. E. Dexter1, K.R. Preston1 and N. J. Woodbeck2 Chapter 6: Future of flour a compendium of flour improvement, 2006, pg - 43-62 Edited by Lutz Popper, Wermer Schafer and Walter Freund. Agrimedia, Bergen. Dunne, Germany. 1 Canadian Grain Commission, Grain Research Laboratory, 1404-303 Main Street, Winnipeg, Manitoba, R3C 3G8, Canada 2 Canadian Grain Commission, Industry Services, 900-303 Main Street, Winnipeg, Manitoba, R3C 3G8, Canada Introduction The vast majority of Canadian wheat is produced in western Canada (Manitoba and provinces to the west). A high proportion of western Canadian wheat is exported, and it is marketed in a highly regulated fashion. As soon as western Canadian wheat is delivered by producers to a grain elevator the wheat becomes the property of the Canadian Wheat Board, which is a single desk seller for western Canadian wheat. Approval for registration into any of the eight classes of wheat in western Canada is based on merit according to disease resistance, agronomic performance and processing quality. Wheat is also produced in eastern Canada, primarily in southern Ontario. Eastern Canadian wheat is also registered on the basis of merit, although processing quality models are not quite as strictly defined as for western Canada. There is no single desk seller for eastern Canadian wheat. Eastern Canadian wheat is marketed by private trading companies and the Ontario Wheat Producers Marketing Board. Approximately 50% of eastern Canadian wheat disappears domestically. The Canadian Grain Commission (CGC), a Department within Agriculture and Agri- Food Canada (AAFC), oversees quality assurance of Canadian grains, oilseeds, pulses and special crops.
  • The Canadian Wheat Board, Warburtons, and the Creative

    The Canadian Wheat Board, Warburtons, and the Creative

    The Canadian Wheat Board and the creative re- constitution of the Canada-UK wheat trade: wheat and bread in food regime history by André J. R. Magnan A thesis submitted in conformity with the requirements for the degree of Doctor of Philosophy Graduate Department of Sociology University of Toronto © Copyright by André Magnan 2010. Abstract Title: The Canadian Wheat Board and the creative re-constitution of the Canada-UK wheat trade: wheat and bread in food regime history Author: André J. R. Magnan Submitted in conformity with the requirements for the degree of Doctor of Philosophy Graduate Department of Sociology University of Toronto, 2010. This dissertation traces the historical transformation of the Canada-UK commodity chain for wheat-bread as a lens on processes of local and global change in agrofood relations. During the 1990s, the Canadian Wheat Board (Canada‟s monopoly wheat seller) and Warburtons, a British bakery, pioneered an innovative identity- preserved sourcing relationship that ties contracted prairie farmers to consumers of premium bread in the UK. Emblematic of the increasing importance of quality claims, traceability, and private standards in the reorganization of agrifood supply chains, I argue that the changes of the 1990s cannot be understood outside of historical legacies giving shape to unique institutions for regulating agrofood relations on the Canadian prairies and in the UK food sector. I trace the rise, fall, and re-invention of the Canada-UK commodity chain across successive food regimes, examining the changing significance of wheat- bread, inter-state relations between Canada, the UK, and the US, and public and private forms of agrofood regulation over time.
  • Celiac Disease Resource Guide for a Gluten-Free Diet a Family Resource from the Celiac Disease Program

    Celiac Disease Resource Guide for a Gluten-Free Diet a Family Resource from the Celiac Disease Program

    Celiac Disease Resource Guide for a Gluten-Free Diet A family resource from the Celiac Disease Program celiacdisease.stanfordchildrens.org What Is a Gluten-Free How Do I Diet? Get Started? A gluten-free diet is a diet that completely Your first instinct may be to stop at the excludes the protein gluten. Gluten is grocery store on your way home from made up of gliadin and glutelin which is the doctor’s office and search for all the found in grains including wheat, barley, gluten-free products you can find. While and rye. Gluten is found in any food or this initial fear may feel a bit overwhelming product made from these grains. These but the good news is you most likely gluten-containing grains are also frequently already have some gluten-free foods in used as fillers and flavoring agents and your pantry. are added to many processed foods, so it is critical to read the ingredient list on all food labels. Manufacturers often Use this guide to select appropriate meals change the ingredients in processed and snacks. Prepare your own gluten-free foods, so be sure to check the ingredient foods and stock your pantry. Many of your list every time you purchase a product. favorite brands may already be gluten-free. The FDA announced on August 2, 2013, that if a product bears the label “gluten-free,” the food must contain less than 20 ppm gluten, as well as meet other criteria. *The rule also applies to products labeled “no gluten,” “free of gluten,” and “without gluten.” The labeling of food products as “gluten- free” is a voluntary action for manufacturers.
  • Deadly Sins Deadly Sins

    Deadly Sins Deadly Sins

    GLUTEN-FREE the Deadly Sins 7of Gluten-Free Bread ...AND HOW TO AVOID THEM by Christopher Anderson you’ve tried living gluten-free texture, or gummy, mushy loaves. You The role of gluten in baking If for more than five minutes, can say good-bye to gritty, papery slices you know only too well that most of the that butter will not melt on. And you will In order to understand the problems with gluten-free bread out there … well, let’s be be done with bread that has either no most gluten-free flours, you need to first honest, it sucks. But do you know why? taste at all or an unpleasant beany flavor. learn a bit about the nature of traditional flour. Wheat flour is milled from wheat berries, which contain starches, proteins, In fact, there are a number of reasons, and fats. The primary proteins in wheat which you’ll soon learn. But the good Sin 1: flour are glutenin and gliadin. Glutenin news is that it doesn’t have to be that way. provides most of the strength and If you are pursuing a gluten-free lifestyle Using the wrong type elasticity in dough, allowing it to bounce either out of necessity or by choice, you of flour back after it is stretched. Gliadin, on the can still eat bread that is both good other hand, provides the stretch. tasting and good for you. Good bread starts with good flour. The flour you use will influence both the On their own, glutenin and gliadin are just Once you discover the secrets that I will taste and the texture of the bread.
  • How Flour Affects Bread Quality

    How Flour Affects Bread Quality

    VOLUME 3 /NUMBER 11 Flour Quality Practical technology from Lallemand Inc. How Flour Affects Bread Quality LOUR PERFORMANCE depends on its bushel weight, heat damage, foreign mat - fungal alpha- amylase. Enriching replaces a composition, which in turn depends ter, broken kernels, and presence of wheat portion of the nutri ents lost during milling Fon wheat characteristics and milling. from other classes. and in the United States includes thia- The quality of bread flour is determined by Milling separates the bran and germ mine, riboflavin, niacin, iron, and (op- its ability to produce a consistent finished fractions from the endosperm, which is tionally) calcium. product with these characteristics: used to make flour, and reduces endosperm Flour age and storage are important • High loaf volume particles to the correct size. A series of sepa- because fresh flour without chemical • Symmetrical loaf shape ration and sizing steps converts one hun - maturing lacks the strength and tolerance • Attractive and even crust color dred pounds of wheat into about seventy- for breadmaking. Flour with chemical • Fine and uniform crumb structure five pounds of various flour types. Patent maturing may perform well when very • Smooth texture flour is made from the purest endosperm fresh, but not for the five to twenty-one • Light crumb color fraction with the lowest bran content. days after milling while it is respiring or • High absorption (moisture content) Clear flour is made from less pure fractions “sweating.” Flour is normally stable over a • Tolerance to processing variations and has higher protein and bran content. long period of time when stored properly • Tolerance to ingredient variations Straight flour contains all the flour frac - but can deteriorate when exposed to tions and has a protein and bran content extremes of temperature and humidity.
  • Gluten-Free Diet Guide for Families

    Gluten-Free Diet Guide for Families

    Gluten-Free Diet Guide for Families PO Box 6 Flourtown, PA 19031 215-233-0808 215-233-3918 (Fax) www.CeliacHealth.org www.CDHNF.org www.NASPGHAN.org Support for this CDHNF/ NASPGHAN Gluten-Free Diet Guide was provided by the University of Maryland Center for Celiac Research view the gluten-free diet and any other specific nutritional needs of your child. The registered dietitian will be able to help you contact local support groups and direct you to reliable web sites. WHAT IS GLUTEN? Gluten is the general name for one of the proteins found in wheat, rye, and barley. It is the substance in flour that forms the structure of dough, the “glue” that holds the product TABLE OF CONTENTS together and is also the leavening ingredient. When these proteins are present in the diet of someone with CD, they Introduction . 2 become toxic and cause damage to the intestine. This damage leads to decreased absorption of essential nutri- What can the celiac patient eat? . 3 ents and, if left untreated, can lead to nutrient deficiency How do I start . 3 and subsequent disease (i.e. iron deficiency anemia, de- creased bone density, unintentional weight loss, folate and Gluten-Free Shopping List . 4 vitamin B12 deficiency). Life goes on! . 6 WHERE IS GLUTEN FOUND? Once the diet has started . 7 Food/grains Resources . 8 The grains containing gluten include wheat, rye, barley, and all their derivatives (see Table 1 for a listing of grains to be avoided). These grains are used in such items as breads, Introduction cereals, pasta, pizza, cakes, pies, and cookies and as add- ed ingredients to many processed food items.
  • Canadian Celiac Association the Gluten-Free Diet

    Canadian Celiac Association the Gluten-Free Diet

    CANADIAN CELIAC ASSOCIATION 5170 Dixie Road, Suite 204, Mississauga, ON L4W 1E3 Tel: (905) 507-6208, Fax: (905) 507-4673 Toll Free: 1-800-363-7296 www.celiac.ca THE GLUTEN-FREE DIET 1. Description of Diet .......................................... 02 Canada's Food Guide adapted for the gluten-free diet ............. 03 Foods Allowed .......................................... 04 Foods to Question ........................................ 05 Foods to Avoid .......................................... 07 Gluten-free Substitutions ................................... 08 Acceptability of grains, vinegar and MSG ...................... 09 2. Cross Contamination ......................................... 13 3. Preparing a Gluten-free meal for a person with Celiac Disease ......... 15 4. Gluten-Free Resource materials in Canada and USA ................. 16 5. Manufacturers of Gluten-Free products in Canada and USA ........... 17 C A N A D I A N C E L I A C A S S O C I A T I O N 5170 Dixie Road, Suite 204, Mississauga, ON L4W 1E3 Tel: (905) 507-6208, Fax: (905) 507-4673 Toll Free: 1-800-363-7296 www.celiac.ca DESCRIPTION OF THE GLUTEN-FREE DIET* Glut en is a general name given to the storage proteins (prolamins) present in wheat, rye, barley, and oats. This diet eliminates all foods containing wheat, rye, barley, and oats. The specific names of the cereal prolamins that are toxic in Celiac Disease (CD) are gliadin in wheat, secalin in rye, hordein in barley, and avenin in oats. The storage proteins of corn and rice do not contain the toxic cereal prolamins and are not harmful to individuals with CD. Research is presently underway to determine the safety of oats for celiac patients, but the results are not yet conclusive.
  • Andy's Sourdough Bread

    Andy's Sourdough Bread

    Andy's Sourdough Bread The Soudough Starter Keep 150g of starter mixture in the fridge. To use: • Add 150g of white bread flour and 150g of tepid water1 to 150g of starter mixture. • Mix this well and leave for 12hrs (or until bubbly). • The starter may be keep outside of the fridge if used and replenished daily. A Bread Recipe Ingredients By scaling the flour, water and starter proportionally with respect to the amounts bellow, you can adjust the size of your loaf. The following ingredients roughly yield a 1kg loaf which would fill a 27x14cm oval proving basket. 1. 400g flour; a mixture of 300g strong white bread flour and 100g rye flour; 2. 10g salt (a heavy pinch); 3. 30g dark sugar (two teaspoons); 4. 60g seeds; for example 30g sunflower seeds and 30g linseeds; 5. 250g sourdough starter; 6. 30g olive oil; try olive oil infused with garlic; 7. 200g tepid water. Method Add the items above, in the order 1-7, to a large mixing bowl and mix until the ingre- dients conglomerate. On a clean surface, kneed the dough until it becomes elastic; this should take 10-15mins. Oil the mixing bowl, place the kneaded dough inside and leave to rise for 8hrs (or until doubled in size). Flour a surface and tip out the risen dough. Knock back, shape and place the dough in a floured proving basket. Leave to prove (a second rise) for 2-4hrs, remaining cautious of it rising above the lip of the basket. Preheat oven to 240◦c. Turn out proven dough onto a floured tray (or baking stone) and cut slits on top.
  • The Battle of the Breads a Lesson on the Nutritional Value of Wheat and White Bread

    The Battle of the Breads a Lesson on the Nutritional Value of Wheat and White Bread

    The Battle of the Breads A Lesson on the Nutritional Value of Wheat and White Bread A lesson based on the book, Celebrate Wheat , by Dan Yunk. America’s food supply is safe, affordable and abundant but misunderstood by the public. Kansas Farm Bureau seeks to improve consumer knowledge of the importance of farming and ranching through the Kailey’s Ag Adventure Series , of which this book is a part. BACKGROUND INFORMATION : LEVEL : After reading Celebrate Wheat, we learned with Kailey that pizza crust K—Grade 4 is made from wheat. Did you know that bread is made from wheat, SUBJECTS /S TANDARDS : too? Let’s use descriptive words, or adjectives, to describe bread. Math: 1st Grade Represent and interpret data Write student responses on the board. Ideally, one student will CCSS.Math.Content.1.MD.C.4 describe the color of bread as white and another as brown. This will Health Education K—4 lead you into the lesson. If students only use one color to describe Standard 2: The student will bread, use pictures or an example of a loaf of white and a loaf of demonstrate the ability to wheat bread to ask them, “Are these both breads? But they are access valid health information different colors? So, are they both bread?” Student response: YES! and health-promoting products and services. Benchmark 1: The student will We have discovered that bread can come in different colors. What are locate information on products the differences in whole wheat and white bread? Let’s discover these and services and recognize the nutritional differences as we learn how to locate health information by validity of the information.
  • Download Our Guide for Celiac Patients to Following A

    Download Our Guide for Celiac Patients to Following A

    Health Information For Patients and the Community Following a Gluten-Free Diet for the Treatment of Celiac Disease Why do I need to follow a gluten-free diet? If you have a confirmed diagnosis of celiac disease, your doctor may have told you that you should follow a strict and life-long gluten-free diet.(1) This means avoiding all foods that contain or have come in contact with wheat, barley, or rye ingredients.(1) Research shows that ingesting gluten-containing foods triggers an autoimmune response that can damage your intestinal lining.(2) The damage can lead to a wide variety of symptoms that can affect your overall health, so it is important that you understand how to follow a gluten- free diet.(2) This handout will provide you with the tools you need to live a happy and healthy gluten-free lifestyle. Gluten-Free Diet Gluten-Free Flour Recipe Grains and starches allowed • 1 cup potato starch • 1 cup soya flour Amaranth • ½ cup tapioca flour/ starch Arrowroot • ½ teaspoon xanthan gum Buckwheat Corn Measure and combine above ingredients. One cup is Flax equal to one cup regular flour. Flours made from nuts, beans, and seeds Potato starch must be used, NOT flour. Xanthan gum Millet adds moisture, which is necessary with gluten-free Montina™ foods. Potatoes, potato starch, potato flour Quinoa This flour can be substituted for regular flour to make Rice any gluten recipe such as cookies, cakes, gravy, Rice bran dumplings, pancakes, etc. Sago flour Sorghum Soy (soya) Tapioca Teff Wild rice Oats: Oats themselves are naturally gluten-free.
  • 1 SUPERIOR COURT of the DISTRICT of COLUMBIA CIVIL DIVISION the NATIONAL CONSUMERS ) LEAGUE, ) ) Plaintiff, ) Case No. 20

    1 SUPERIOR COURT of the DISTRICT of COLUMBIA CIVIL DIVISION the NATIONAL CONSUMERS ) LEAGUE, ) ) Plaintiff, ) Case No. 20

    Filed D.C. Superior Court 06/28/2014 18:52PM Clerk of the Court SUPERIOR COURT OF THE DISTRICT OF COLUMBIA CIVIL DIVISION THE NATIONAL CONSUMERS ) LEAGUE, ) ) Plaintiff, ) Case No. 2013 CA 006550 B ) v. ) ) FLOWERS BAKERIES, LLC, ) ) Defendant. ) ____________________________________) FIRST AMENDED COMPLAINT Plaintiff, the National Consumers League (“Plaintiff”), by and through its counsel, brings this action against Defendant Flowers Bakeries, LLC (“Defendant”) on behalf of the general public, alleges the following based upon information, belief and the investigation of counsel: NATURE OF THE CASE 1. Plaintiff brings this action on behalf of the general public of the District of Columbia to redress the pervasive pattern of fraudulent, deceptive, and otherwise improper marketing practices regarding the sale of Nature’s Own Honey Wheat Bread, Home Pride Butter Top Wheat Bread, and Whitewheat® Brand Bread and Buns. 2. Specifically, Defendant deceives D.C. consumers into believing its Whitewheat® Brand Bread and Hot Dog and Hamburger buns actually contain the specialty grain known as “white wheat”—a grain in increasingly high demand from consumers. In fact, Defendants’ Whitewheat bread and buns have no “white wheat” and consist primarily of ordinary refined wheat flour, also known as “wheat flour,” or “enriched wheat flour.” In other words, these 1 Whitewhat Brand breads are no different from basic white breads in terms of their whole grain content. 3. In addition, Defendant deceives consumers into believing the Nature’s Own Honey Wheat Bread and Home Pride Butter Top Wheat Bread contain significant amounts of whole grain, when in fact they are predominantly composed of ordinary refined flour (also known as “wheat flour” or “enriched wheat flour”) and have minimal amounts of whole grain.
  • Brown Versus White Bread: the Battle for a Fibre-Rich Diet 28 November 2014

    Brown Versus White Bread: the Battle for a Fibre-Rich Diet 28 November 2014

    Brown versus white bread: the battle for a fibre-rich diet 28 November 2014 The bran around the white kernel of the grain has all the good nutrients and fibres but also the bitter taste and the dark colour, according to van der Kamp. So the project has developed a clever milling process. It is able to select those parts of bran that have the good nutrients without conferring the disagreeable taste some people attribute to brown bread. Changing the fermentation processes used in bread making added even more beneficial qualities. During the development, the team has experienced some difficulties: "The main problem was that if you just increase the nutritional component you get bad bread quality. No good texture, no good bread volumes," says van der Kamp. He adds: "So the Credit: Veganbaking.net bread making process itself, the baking, also needed to be changed." As it turned out subtle changes, adding certain enzymes and vitamin-C, solved the problem. Choosing novel bread for its nutritious value without losing the attractiveness of white bread, is Industry and trade partners had a very important now possible thanks to European research role to play in this project too. "The aim was that each of the participating bakeries should develop There are two main types of bread, wholemeal, or it's own bread, " says van der Kamp. "Five of the brown, and white. But most people in Europe bakeries put it on the market, and the consumers prefer white bread. That is a problem because were even willing to pay a higher price." And it has white bread contains very little fibres.