Bread: A Healthy Source Of Energy

In recent years the poor image of bread as a fattening, stodgy and unappealing source of food has changed dramatically. Health Department’s worldwide are now urging people to eat at least five slices daily. This dietary U-turn- prompted by a better understanding of nutritional importance of starch and fiber – has been helped by the expanding range of breads available in the bakeries.

Today bread is seen as being both healthy and full of flavour. Its high fiber content makes it a useful weapon in helping to prevent and treat intestinal disorders; it may even ward off some types of cancerdefine.

Rich in iron and vitamins, especially the B complex group, bread is also a valuable source of calcium, the mineral vital for forming and maintaining healthy bones and teeth.

The language of bread

Descriptions of bread vary widely. However, there are some rule-of-thumb guidelines.

• White bread is made with flour milled from the inner part of the wheat grain after the husk has been removed. It also contains water and yeast along with various additives, preservatives and emulsifiers. The flour is often bleached.

• Brown bread is made from wheat flour with some of the bran removed. Its colour often comes not only from the brown part of the wheat grain but also from added colouring such as caramel.

• Wholemeal bread, also known as wholewheat is made with either wholegrain flour or white flour with bran and wheatgerm added.

• Granary bread is made with brown flour to which malted flour and wheat kernels are added.

• Wheatgerm bread is made with brown or white flour to which at least 10 percent processed wheatgerm is added.

• High fiber white bread is made with white flour with added fiber from non-wheat sources such as rice bran or soya hulls.