What is the difference between whole grain bread and usual?

In this article, we will consider the topic of how whole -grain bread differs from ordinary. We also learn about the benefits of the product, find out what this bread is harmful and much more.

There are a large selection of bakery products in stores and supermarkets. The buyer will be able to find bread to taste. Fans of a healthy lifestyle prefer to eat right. Instead of ordinary bread, they take whole grain. Why so, we will find out later. What is the difference between whole grain bread and usual - we will find out further.

What is the difference between whole grain bread and usual - what is whole grain bread?

Grains, or rather their cores have three components: bran, which contain a large amount of fiber, embryos, having many nutrients, and starchy endosperm.

Ordinary bread is baked from wheat grains, which passed a special process of separation of embryos, brans from the total composition. Only starchy endosperm remains in the flour. The texture of such bread has an easy basis and a pleasant taste. But the product contains, after the separation process, already less useful components. What is the difference between whole grain bread from the usual one more - let's look at further.

Scientists experimentally proved that in case of refusal of ordinary bread in patients, an improvement in the state of health, appearance. Namely:

1. People who regularly use whole grain bread significantly lost weight. This is because in whole grain bread there is a fiber useful for burning fat.
2. Blood blood pressure and blood sugar did not increase as high as fans of ordinary bread. The main factor that contributes to this is that a person is faster than this product, therefore there is no desire to overeat.
3. Those who prefer whole -grain bread are less susceptible to pathologies of the heart and vascular system. And this is not an advertisement, but the results of research. The action is because in whole grain bread there are more vitamins of trace elements necessary for the human body, and it also helps less to the development of poor cholesterol.
4. Diabetes of the second type, in the studied, arose much less often than those who like, ordinary ordinary bread. Yes, white flour bread is tastier and more magnificent, but the appetite for it is higher. And saturation occurs much later than after grain. Even in white flour, the glycemic coefficient and less useful components are higher.
5. Who consumes whole grain bread has fewer risks to get a heart attack or stroke.

Ordinary bread from the flour of the first or highest grade flour can contribute to the occurrence of inflammatory phenomena, when bread from whole grain products has an anti -inflammatory effect.

IMPORTANT:Disputes about which bread is more beneficial is underway. Many say that whole grain bread and ordinary bread are not much different from each other. But this is not so, the whole -grain product has more advantages than ordinary. Testing and facts are proof of the statement.

Thanks to fiber in whole grain pastries, consuming bread, a person gets rid of excess weight. After all, the fiber is slowly overwhelmed with the body, and burns calories when processing it with a stomach.

Differences of whole grain bread from the usual

What is the difference between whole grain bread and usual, consider in more detail. The main difference is the main component of the product. Flour in whole grain bread does not pass the cleaning of the shell, cereal nuclei. Therefore, in the starting raw materials, useful substances are preserved.

Differences in whole grain bread and simple wheat:

• Compared to ordinary bread, in the whole -grain is much less harmful cholesterol. And its components are able to provide all body systems with a charge of vigor, necessary enzyme substances, carbohydrates.
• And in ordinary bread, the flour is cleaned of impurities, there is pure raw materials. Its composition contains much less amino acids, vitamins, mineral salts, antioxidants. There is no bran in purified flour, which have a beneficial effect on the work of the stomach and intestinal tract. They accelerate the functionality of the gastrointestinal tract. Improve metabolism.
• Whole grain bread is useful, but no matter how useful it is, this product, as in the usual, contains carbohydrates, albeit in fewer quantities. But they increase the sugar level in the bloodstream. Let not as fast as ordinary. But if you consume too much this product, then in the end it can lead to diabetes of the second type.
• All -grain bread is slightly differently made, more precisely, the composition of the product varies. And the process itself is also slightly different.

IMPORTANT:An interesting fact is that whole grain bread is actually better to call - bread made from the flour of the first grinding. The whole -grain product is a somewhat incorrect interpretation. After all, this means that the bread is made of whole grain, and this is not at all.

Subtleties of cooking whole grain bread

You can talk a lot about the advantages of using whole grain bread, it reduces the risks of manifestations of such pathologies as: cancer, heart disease, obesity. Such a product not only has an excellent taste and aroma, but is also very useful for the body as a whole. Bread from the flour of the first grinding can be prepared at home. After all, baking it is completely not difficult. Although the whole process is slightly different from the preparation of ordinary bread. There are certain subtleties that must be taken into account when cooking a product.

When cooking, you should take into account the following secrets:

1. The baking powder for the whole -grain flour test is better not to use.
2. Leave the dough in a protected place where there are no drafts and dark. Better yet, cover the dough with something so that it does not be bent.
3. So that the bread does not crack, the oven is sprayed with water, before placing there the dough made of whole grain flour in shape.
4. Throughout the baking process, it is not recommended to open the door of the oven. Otherwise, bread may lose volume.
5. After baking bread, it is undesirable to immediately get it out of the form, let it still stand for about an hour.
   

As a result, bread should be dense and not as high as ordinary. When cutting bread, it seems that it is humid and slightly inseparable. For such bread, this is the norm. Indeed, in the flour of the first disgrace there are large particles that interfere with the texture. There is nothing wrong with this, although in appearance the roll is inferior to wheat bread. Previously, such bread was not popular because of the appearance. Now he has many admirers. A certain specificity has the preparation of whole grain bread for cooks.

IMPORTANT: Culinary cooks prepare bread for a certain specificity. There are recipes for preparing this product without yeast and yeast. To give appetizing aroma and type of product, spices, nuts, seeds are added. Thanks to such additives, the bread looks appetizing and smells great. The process of cooking whole grain bread is very similar to the technology of cooking ordinary wheat bread.

Bread from the flour of the first grinding is suitable for lovers of high -quality, healthy nutrition, who bake about health and figure. Perhaps whole grain bread can be safely ranked for natural bread products that contribute to the preservation of figure, health.

The harm of whole grain bread