Whole wheat bread

This article is about the food. For the band, see Whole Wheat Bread (band).

Whole wheat bread
A loaf of whole wheat bread
Alternative names	Whole grain bread, wholemeal bread
Type	Brown bread
Main ingredients	Whole-wheat flour
Cookbook: Whole wheat bread Media: Whole wheat bread

Whole wheat bread or wholemeal bread is a type of bread made using flour that is partly or entirely milled from whole or almost-whole wheat grains, see whole-wheat flour and whole grain. It is one kind of brown bread. Synonyms or near-synonyms for whole-wheat bread outside the United States (e.g., the UK) are whole grain bread or wholemeal bread. Some varieties of whole-wheat bread are traditionally coated with whole or cracked grains of wheat, though this is mostly decorative compared to the nutritional value of a good quality loaf itself.

The exact composition of products legally marketable as "whole wheat bread" varies from country to country and even within one country. In some cases, the bread is made with whole-grain flour that contains all of the component parts of the grain in the same ratios as they occur in nature, whereas in other cases the bread may include only representative amounts of bran or wheat germ. In Canada, for example, a proportion of the wheat germ may be removed from the flour to reduce the risk of rancidity, but the term "whole-wheat bread" is still used.^[1]

The term "wheat bread" is sometimes used as a marketing tactic to give the impression of a product being whole-wheat bread,^[2] but this is at best an ambiguous term and potentially deceptive because most white bread is made from wheat flour, and thus could legitimately be called "wheat bread". The majority of what is marketed in the USA under the name "wheat bread" has very little whole grain content, and is made primarily of white flour, with caramel coloring added to them to give an illusion of a higher whole wheat content.^[3]

References

Bread

Types	Brown bread Chapati Flatbread Injera Multigrain bread Naan Paratha Pitta Quick Rye bread Salt-rising Sandwich bread Soda bread Sourdough Texas toast Unleavened White bread Whole wheat

Ingredients	Baker's yeast Barm Calcium propanoate Eggs Fat Flour Flour treatment agent Leavening agent Milk Salt Sugar Water

Equipment	Oven Bread machine Bread pan Dough scraper Farinograph Lame Peel Stand mixer Weighing scales

Processes	Autolysis Baking Biga Chorleywood bread process Kneading Leavening Maillard reaction No-knead bread Proofing Pre-ferment Pre-slicing Sponge and dough Steaming Straight dough Vienna process

Uses	Bread crumbs Bread bowl Bread pudding Croutons French toast Stuffing Sandwiches Toast

Other	Breadmaking Baker percentage Bread in Europe History of bread

List articles	American breads Brand name breads Bread dishes Bread rolls British breads Buns Indian breads Pakistani breads Quick breads Sweet breads

Category

Wheat

Types	Common Durum Einkorn Emmer Khorasan Norin 10 Red Fife Spelt Winter wheat

Agronomy	Wheat diseases list Wheat mildew Hessian fly

Trade	Australian Wheat Board Canadian Wheat Board Corn exchange Exports International Wheat Council Peak wheat Production statistics Protein premium Wheat pools in Canada

Plant parts and their uses	Stalk Straw Seed Bran Germ Chaff (husk) Endosperm Gluten

Basic preparation	None Berries or groats Milling Farina Flour Middlings Semolina Parboiling Bulgur

As an ingredient	Bread Couscous Cracker Flatbread Pasta Wheat beer Wheat germ oil Wheat gluten

Associated human diseases	Anaphylaxis Gluten-related disorders coeliac disease non-celiac gluten sensitivity wheat allergy dermatitis herpetiformis ataxia

Related concepts	Bread riot Plant breeding Refined grains Staple food Wheatpaste Whole grain Shattering Tell Abu Hureyra Tell Aswad

Category

This article is issued from Wikipedia - version of the 11/4/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.

Whole wheat bread

See also

References