Nutritional Benefits of Wholemeal and Wholegrain Breads



Nutritional Benefits of Wholemeal and Wholegrain Breads

All wholemeal and wholegrain breads are an excellent source of carbohydrate. They contain small but valuable amounts of protein and most breads are low in fat. Almost all commonly available breads are made from wheat or rye grains, as these contain gluten, which is essential if bread is to rise. Gluten is a protein which reacts with liquid to trap air in dough and produce a well-risen end result.

Wholemeal and Wholegrain Breads

These breads have several nutritional benefits not always present in the same quantities in refined or white flour products:

- In grinding wholemeal flours the bran (outer) layer of the grain is not stripped away. Bran provides the fiber to aid the digestive process. Bran is also rich in phosphorus, a mineral essential to the nervous system.

- Wholegrain flours include the wheatgerm part of the wheat grain. Wheatgerm is a rich source of all the B vitamins, protein, as well as essential Vitamin E and zinc.

Vary your diet by experimenting with the wide range of bread products available today, from the simple 'flat' breads of the Middle East, called pitta, pocket or Lebanese bread, to the dense rye flour and 'black' breads of Eastern Europe. In between, you may choose breads of all shapes and sizes containing all kinds of flavorings, including nuts, seeds, fruits and herbs.

If you have the time, there is nothing like freshly baked, home-made bread. This is not difficult, especially if you are using a recipe in which the dough requires no kneading, such as Quick Yoghurt Bread. Breads that do not use yeast are particularly easy and quick to prepare. They often have a closer texture than yeast breads, but are equally delicious.

Pastries

Most traditional pastries are high in fat and therefore are not suitable as a regular food in your diet. Lower-fat pastries can be successfully made by reducing the amount of fat suggested in many recipes.

Try using filo, the very fine pastry originating from Greece. It contains very little fat. You can buy ready-made filo pastry at most supermarkets and delicatessens. There are an average of 25 sheets of pastry in a packet - more than adequate for most dishes. We use filo for several recipes, such as Apple Filo Strudel.

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