cases,the bread is made to look Don'tbe fooled by the Browncolour of many caramel, thebreadl brownby addingthings like but in essence,it is not madefrom 'brown is usuallY The term bread' whole wheat and does not contain that is taken to mean the bread all the nutrients.5o, beforebuying grains' In made of whole-wheat brownbread, make sure to checkthat processof making otherwords, in the it haswhole wheat flour as the main germ of brown bread,the branand ingredient. the wheatflour are not removedand Benefits teftintact. The result is that the bread BrownBread Facts ft Health retainsall itsessential nutrients, along . Allwhole-wheat breads are brown with the muchhealthY fiber. in color,but not all brownbreads Before However,while buYing brown bread, are madeof whole-wheat' bread,make sure in the exactsense, You shoulcinot buying brown grainas the main oniy lookat its color,but alsoat the thatit haswhole ingredientsin it, Thisis because,in ingredient. o Brown bread has more fiber and of protective HDL cholesterol, nutrients than white bread,since high triglyceriderand high blood it is not processedas muchas the pressure. latter. o Brown bread lowers the risk of . The present fiber in whole wheat Type 2 Diabetes,thanks to the brown bread helps reduce the rich sourceof magnesium,which risk of somechronic diseases,like acts as a co-factorfor more than constipation, hemorrhoids and 3oo enzymet includingenzymes diverticulosis. involved in the body's use of glucose r Since fiber helps lower LDL and insulinsecretion. cholesterol fthe bad cholesterol/ o Studiesshow that women, who and the total cholesterol,whole consumefoods high in insoluble wheat brown bread has been fiber, such as breadsmade from associatedwith reducing the risk whole wheat do not face the of heartdisease. problemof gallstones. I . The I fiber in brown bread also o According to research, bread helps keep the blood sugar at made from whole wheat, when lower levels,meaning the bread consumed,results in acting as a facilitatesbetter managementof protective agent against breast diabetes, cancer. . Thosewho are aimingfor weight Historyof Bread loss or are otherwise health Breadis one consciousshould prefer brown of the oldestprepared Evidence bread, since it has much less foods. from 3o,ooo years ago in Europe caloriesthan the white one and revealed starch residueon rocksused pounding also keepsyou feeling full for a for plantslt is possiblethat during thii longertime fowing to the fiber content/, time, starchextract from the roots of plantSsuch as cattailsand ferngwas . Whole wheat bread reducesthe spreadon a flat roc[ placedover a riskof metabolicsyndrome, which fire and cookedinto a primitiveform includes visceral obesity [the of flatbread.Around ro,ooo BC with I I "apple shaped" body/,low levels thedawn of theNeolithic age and the I . __ d ;t l. I spreadof agriculture,grains became seedthat contains B vitamins,vitamin the mainstayof makingbread. Yeast E,magnesium, phosphorus, iron and sporesare ubiquitous,including the zinc. Accordingto the University surfaceof cerealgrains, so any dough of MarylandMedical Centre, some teft to rest wi[[ becomenatura[[y studies have suggestedthat B leavened. vitaminsand vitaminE may protect againstdiseases of mentaldecline, HEAI.THBENEFITS OFSOME VARIETIES suchas Alzheimer's. OFBREAD TIPS TO CONSUMERSFOR Breadsmade with roo percentwhole IDENTIFICATIONOFBREAD grain wheat are a good sourceof branfibre. The bran in wheatbread Labelsare often confusingwhen wi[[improve your bowet movements choosinga 1oo percent whole by softeningand increasingthe butk wheat bread.Sometimes the label of yourstools, making them easier to says made with "whole wheat," passthrough your intestines "r-oopercent whole wheat"or "]-oo percentwheat bread." Read the label Wholegrains were to reduce found carefullyto determineif it is made the riskof coronaryheart disease in with whole-grainwheat or just a studyof men,ages Io flour 4z,B5o 40 75, wheat Allwhite, refined is overa periodof tq years. flour. flour madefrom wheat, and a loafof bread LowerRisk of WeightGain may be labelledas containingroo percentwheat and be mostlywhite Bread made with whole wheat Wheat is synonymous helpsyou maintain a healthyweight. flour. flour with white Choosebreads that Accordingto a studypublished in a flour. specify1oo percentwhole wheat to 2oo3issue of "TheAmerican lournal getthe whole grain benefits. of ClinicaINutrition," women who ate more whole grainsconsistently GlutenIntolerance weighedless than womenwho ate Gtutenis a protein primarily wholegrains found fewer in wheat,barley and rye.lf a person MentalHealth hasa glutenintolerance, this protein can causedigestive problems such Withinthe wholewheat kernel is the as gassiness,abdominal pain or , vitalwheat germ or embryoof the I diarrhoea. 1fr'-ED Moisture found in the flours used to make Moisture generally refers to the bread.lfit exceedslimit may disturb presenceof water,in food particles.In the digestivesystem. Indian Standardsthere is no specified CrudeFibre limit for the moisturecontent in breads.But the loweris the better. CrudeFibre is to measurethe quantity of indigestiblecellulose, pentosans, AlcoholicAcidity lignin and other such components Alcoholicacidity is determined to find presentin foods.Such components out the ageof the bread.lf thisvalue havelittle food value but providethe exceedsthe prescribed standard leads bulk necessaryfor properperistaltic to digestiveproblems like vomiting, actionin the intestinal tract. As per the lndigestionete. IndianStandard, crude fibre should AcidInsoluble Ash not be more than r.8'/"by massin It is the measureof the grittymafier wheatmealbread. lmproverfPotassium Bromatellodatef COMPARAIIVEIESTING ComparativeTesting is a PotassiumBromate and Potassium formal processby which different brands lodateare dough improvers which are of a product categoryis tested widelyused in breadmanufacturing. for Quality;tested conformanceto the Thoughpotassium bromate is used for minimumstandards laid out by BIS to improvethe qualityof breadand and otherstandards and how much widelyused in the bakeryindustry, it the brand exceedsthese minimum has carcinogeniceffects on human. standards;test potential health Use of potassiumbromate in bread for and safetyhazards even under not- is bannedin manycountries. As per normalusage of the product; verifythe the IndianStandards, both Potassium specialclaims of the manufacturers,if Bromate and Potassium lodate any;and publishthe results allthe should not be more than for 5omg/ testedbrands. As part of the testing, kg of the massof the in white flour we provideconsumer education on bread,As per the FSSrules Potassium the various proper usage Bromate and Potassium lodate features, and how-to-buyguides. shouldnot be morethan 5omgtkg of the massof the flour in any type of CONCERThas undertaken to bread,therefore it is also applicable do this ComparativeTesting for for brown bread. SouthernRegion under a grantfrom Department of Consumer Affairs, MicrobiologicalTests Governmentof India. One of the Microbiologicalcontamination is a productsselected for testingfor the veryserious issue for food products. year2014 is BrownBread. Microorganismsare responsible PRODUCTSFOR TESIING for many foods borne diseases.We We have chosen different brands conducted and types of brown bread for our comparativetesting. The YeastEt Mould count. But the Bureau following brands of brown bread were of Indian Standards completely purchased by us different avoidsmicrobiological requirements from marketsin Southernstates of in bread, four Indiafor tests. ltfm STATEWISE 1IST OF BBEADS

Sl.No Iamil Nadu Kerala Karanataka AndhraPradesh

1 FrenchLoaf Modern Britannia Softy Adyar DailyFamily 2 Dailybread Spencers bakery bread 3 Mc Rennett Breadfactory Nilgiris BakesFresh EliteMilk N (r London Brltannia Spencers sugar

5 Modern Modern Nilgiris Heritage TheCake Bread 6 BreadFactory BakesFresh World works

CRITERIAAIUD PABAMETERS FOR TEST standardssubstantially, it will be ratedVery Good. When it exceedsthe ThreeMajor Criteria against which the standardssignificantly and shows breadsamples rated are. appreciableinnovation, it will be frf Packagingand labelling, rated Excellent. fzf Safetyand Health,and The results are presented against thesemajor criteria.In eachcategory frl9uality. that in our opinionis fair is without Each criterion and parameter is any subiectiveelement. The user is rated individuallyon a 5-point encouragedto studythese results and scale.The ratinggiven is r [PoorJ,z maketheir buying decisions based on {Fair/,3 [Good/,4 fvery Good/,and theirrequirements and iudgment. 5 fExcellent/,For any parameter, LABE1IIUGOF PBE-PACKAGED BREAD which in our tests,meets the defined standardswill be giventhe ratingof FS€IS Regulation 2.2. fPackaging, Good.When it exceedsthe minimum Labellingf2otL requiresthat every

a ,

pre-packagedfood shallcarry a label manufacturershould be given containinginformation as required on the label. thereinunless othenruise provided 6. Net Quantity:Net quantity by 1. The Nameof Food:The name weight or volume shall be 5 v of the food shallinclude trade declaredon every packageof name or descriptionof food food. containedin the package. 7. Date of Manufacture or 2. Ingredient;A listof ingredients packaging:The date, month and fexcept for single ingredient yearin whichthe commodityis foods/ A list of ingredients manufacturedshall be givenon shallbe declaredon the label the label. in descendingorder of their 8. Best before by Date:The compositionby weight or by /Use volume. monthand year in capitalletters up to which the productsare 3. Nutritional information; bestfor consumptionshould be Nutritional information or givenon the label. t nutritionalfaAs per 1oo gm Instruction use;Optionally it or rooml or per servingof the 9. for shallbe includedon the label. productshall be given on the labelmentioning Energy value POIIUIS FOR COIIISUMER'S in Kcal;Energy value should be CONSIDERATION givenin kilocalories. o In India there is no separate 4. Declarationregarding veg or standardfor BrownBread. Non-veg;Non-veg shall food . Breadsold in any namewhite, beara declarationto this effect brown,milll masala,bun, made by a symboland colour fruit, wheat,whole wheat is one and code. Brown colour non- for thesame. veg food Et Green colour for Vegfood. . Readthe nutritionalinformation columnand selectbread which Name €t completeAddress 5. of isrich in carbohydrateor protein the manufacturer:The name , I contentto yourpreference. I I €r complete address of the J O l I t

h No bread carries date of abnormal extraneous visible manufacture.Hence consumer matteror odourm.ay be rejected. could not ascertainthe age /or Breadmust be packedin wax freshnessof the breaddirectly. coatedpaper for longershelf life, "Useby date"is only printedon Nomenclatureslike multigrain, the label of the breads. wholewheat oats€r Ragi,6 or 7 grains, Farthestuse by date indicates wholemeal do not reflect on the nutritioncontent of the the latestentry into the shopfor sale. breads, Out of the Browncolour of the breadmay z4 differenrbreads tested bedue to caramelformedduring from 5 States only the bakingor addedexclusively, following 10 brands have scored"good'and above in all 3 o Bread with fungus or other categoriesof analysis.

s.No PBODUCTIUAME BRANDIMANUFACTURE IUAME 1 Brown Bread Modern 2 Milk Dailyfamily bread 3 MilkN sugar Elite 4 Tmust Modern 5 Wholewheat Bread Mc Rennett 6 Oats€t ragiWhole wheat Bread Modern 7 BrownBread DailyBread 8 6 GrainBread Nilgiris 9 Wholewheat Bread Bakesfresh 10 Wholewheat Bread Heritage Ir Overallrating of Packagingtr Labelling were assessedmostly based on pH Out of rz breadsamples collected and alcoholicacidity of samples which are indicators from Andhra Pradesh,Telangana €t of the good quality Karnatakastates, all of them have bythe natureof flourused for the preparation scoredGood & above.Whereas in of bread.lf thequality of was not premiumin nature, the breadsamples from Tamilnadu flour the resultantproduct €r Keralastates, only could will naturally 50% go scoregood €t above.The remaining low in quality.All the samples purchasedin Tamil Nadu 5o"/,have failed to scoregood and €t Kerala abovebecause either the nutritional havescored good and aboveas far as quality information, vegetarian symbol, is concerned.In Andhra Pradesh, FSSAIlicence number or storage TelanganaEt Karnatakaout conditionhave not beenmentioned of tz samples,6 sampleswent down on the label. in qualityindicating higher alcoholic aciditycompared to other samples Overallrating of Health & Safety andscored fair only. HealthEt Safetyaspects of breads STORINGBREAD FOR I.ONGER 1IFE were evaluated based on the ldeally bread shall be stored vital nutrientslike protein,fat Et at room carbohydrate.Though there is temperature.lf bread is no specificrequirement of these refrigerated, the starch crystallises nutrientsin bread,these have to be fast and the bread will loseits texture. Refrigeration mentionedon the labelfor consumer accelerates information.While considering their the breadto become stale. percentagein thesamples those with less amount of the nutrientswere Freezingthe bread halts the givenlesser rank than others. As such starchcrystallisation process. ln out of z4 samplestested only 3 were warm humidareas where mold given "fai(' rating when comparing groMh isa problem,it isadvised theseparameters with otherswhich to freezethe breadand defrost havescored good and above. sliceswhen needed. Overall gualiry ratingof Wrappedbread may be kept in a I beyondbest before t Thequality criteria of breadsamples freezer dateand I d

$ '1 ll for up to 3 months.Bread is best any of the moisturethafls migrated storedin its originalpacking tightly out to the wrapping.Let the bread closed with quicklock or twisttie. cometo roomtemperature, then pop Commonmisconceptionsaboutbakine in the ovenfor 5-ro minutesat 350 andstoring bread: degreesfor a warm revitalizedloaf. Avoid The numberone tip isto notbuy pre- storingbread in therefiigerator, , Changes slicedbreads, since the shelf tife of inthe alignment of the starch molecules breaddramatically decreases as soon arewhat cause bread to go stale,These molecules change most rapidlyat the temperaturerange of the refrigeraror[just above freeiingi, Whenyou reheatbread, it actuaily changesthe starchmolecules back, butthis cuttingboard. This method allows the alsomeans they can go stale morequickly crustto breathand evolveas it sits. afterward.So try to eat your Theloaf really shouldn,t even be put reheatedbreads within an hour or two. intoa paperbag, although that,s the nextbest alternative. One other commonmisconception: bread The exceptionto this rule is the hot out of the oven is actuallynot baguette,which is essentiallya readyto be eaten.lust likea grilled daily breadand shouldidealty be steakor fish, bread needs time to rest.Allowing consumedthe day of use.lrWho can the breadto coolgives wait anyway?Jlf you needto store moisturea chanceto move breadfor longerperiods of time,you fromthe interiorout to the crust.lt is recommended shouldfreeze it. to let breadcool for at leastten to fifteenminutes before Whenstoring breads in freezer,make enjoying. surethe breadis well wrappedso it Why retainsmoisture. When you are ready ls BrownBread Healthy? to eatthe frozenbread, it,s important Therecent rise in popularityof whole to takethe breadout andallow it to grainshas the masses trading in their llu* completelybefore unwrapping. spongywhite slices something This for will allowthe loafto reabsorb more nutritionalty-- and physicaily rl hlholeGrains are Key Whole-grainbreads have a nutritional edge over breads with just processed grains because whole grainsretain the germ and bran portion of each grain. The bran packs bread with fiber and ups the magnesium,vitamin -- dense.lf you rely on coloralone, E and essential however,you fatty may not chosea bread acids.Breads without whole grains that contains fiber and nutrient-richcast these pafts of the plant aside whole grains,Thats becausenot all andthe nutritional content takes a hit. brownbreads are createdequal. Makesure the breadyou chooselists Brownlsn't Necessarily Better "1oo-percentwhole wheaf' on the packagingor "whole-grainwheafl, in Wheat bread has a reputationfor the ingredientslist. beingthe healthierchoice. The truth is,many wheat breads are just white Another benefit to making brown breadsin disguise.They contain the breada big part of your diet is the that sameprocessed white flour as white fact it canbe preparedand eaten breadwith the additionof sugarsor in a varietyof ways.You can use it coloringsto give them their darker for makingsandwiches at lunchtime appearance.Having a darker color or toastat breakfast,or spreadlow- isn'ta reliableindicator of nutritional fat cottagecheese on it as a snack. value. The phrase "wheafl,on the Brown bread can also be eaten label misleadsconsumers because anytimethroughout the day,without most breads contain wheat, even anypreparation at all. white breads. Kerala Modern DailyFamily bread Breadfaaory BrownBread Bread MultiGrain Packaging & labeling V.Good Good Fair Health & Safety Good Good V.Good Quality V.Good V.Good V.Good MBP Rsf 'hs fin Rsz514oog Rsz915oog 451r5og Tamilnadu FrenchLoaf Adyarbakery Mc Rennett Brownbread BrownBread WholeWheat bread Packaging tr labeline Fair Fair Good !31!!he safety Fair Good Good Quality Good Good V.Good ilRP fin Rsf Rs5of3oog RszTf4oog Rsz8f4oog Karnataka Britannia Dailybread Nilgiris BrownBread Brownbread Wholewheat brown bread Pachaging tr Labeling V.Good V.Good Good Health e Safery Fair Good Good Quality Good Good Fair URP fin Rsf ffs 3of4oog Rs35/4oog Rsz8/4ooq Andhraftadesh Softy Spencers BakesFresh Premium Wholemeal brown BrownBread bread Brownbread Packaging tr tabeling V.Good V.Good V.Good Health & Safety Good Fair Good Quality Fair Good Fair IIIRPfin Rsf Rs3of4oo g Rs3o/4oog Rs3o/4oog Kerala Elite Modern BreadFactory Milk N sugar 7 must Wheatbread Packaging€r tabeling V.Good V.Good Fair Healthft Safety Good V.Good Good 9uality V.Good Good Good MRP fin Rsf Rsz4l4oog Rsz7l4oog Rs35/z5og Tamilnadu London Modern TheCake World Oats€t Ragi Wholewheat BrownBread wholewheat Packagingtr Labeling Poor V.Good Poor Health& Safety Good Good Good 9uality Good V.Good Good MRP fin Rsf Rs4o/zoog Rsz8/4oog Rs3o14oog Karnataka Britannia Nilgiris Breadworks I WholeGrain Wholewheat 6 Grainbread multi Grain Packagingtr labeling V.Good Good V.Good Healthtt Safety Good Good Good 9uality Fair Good Fair MRP RsJ fin Rs3314oog Rs45/4oog RS48/4oog I AndhraPradesh fehngana Spencers Heritage BakesFresh wholewheat Wholewheat Wholewheat bread bread Bread Packagingtr tabeling Good V,Good V.Good Healthfi Safety Good Good V.Good Suality Fair V.Good Good MRP fin Rsf Rs3o14oog Rs3o/4oog Rs3z14oog tfnru i

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