Crackling Bread : Taste of Southern

To make this bread, coarse flour is used, which is made from whole wheat grains, including germs and πίτουρου

Bread made from coarse flour has a higher content of fiber, b vitamins, vitamin E, and minerals from ordinary General-purpose flour.

At this point, it’s good to know that not all black bread is made from coarse flour. In some cases, black bread is prepared by mixing white flour and πττουρου. In this case, this white flour is not included in the bleaching process, and so along with the addition of minimal bran, the bread becomes brown, without being made from coarse flour. As a raw material, rye flour is used, which is very rich in fiber, trace elements (phosphorus, magnesium, manganese) and proteins.

When processing rye seeds, it is difficult to separate the bran from the germ and ενδόσπερμα, and thus more nutrients remain in the flour. Often the specific flour has a darker color., but it can be found by the light or dark color, depending on the type of flour that is used and the addition of the pigment.

Piece of bread

We are talking about the high nutritional value of bread, rich in fiber, vitamins, amino acids and nutrients. On his behalf, we understand that they are prepared from different types of cereals. In the table below, you can see the variations that exist depending on the type of bread: breads differ depending on their type, both in calories (small fluctuations) and in their food ingredients. Therefore, it is important to pay attention to the nutritional elements of the bread that we choose to give benefits to our body, depending on our needs.

For example, bread made from coarse flour is a great choice for people who are good at hiring more fiber per day, and compared to white, more fiber-rich. Therefore, it is ideal for people who suffer from digestive problems (for example.x. constipation), and for people with Diabetes, since they must choose foods rich in fiber, so that there is no sharp increase in blood sugar levels.

Do not forget to gradually increase the fiber in the diet to avoid counter results that cause a sharp increase!

Finally, people with celiac disease or gluten intolerance, follow a gluten-free diet and therefore, it is good to replace their bread with some equivalent that does not contain gluten, such as bread made exclusively from flour, rice or corn. In any case, it is important that the food you choose contain the « Gluten Free » label.

Normal or bread oven; These days, there may be someone over the oven to buy bread and a supermarket. It is good that there is a normal bread that you can see on the label and know at any time its nutrients. It is advisable that you choose breads that are rich in fiber! Another positive to buy normal bread is that the store has bread with functional properties (for example, low in salt or carbohydrates), and they can meet the needs of all consumers.

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