Ingredient list: Wheat flour is not whole wheat bread in the first place, what kind of bread is whol

This year's merchants can be cunning, like the Yuanqi Forest Milk Tea a while ago to promote 0 sugar, as well as the so-called whole wheat bread this time, the whole wheat bread in the promotion is healthy, dietary fiber, sugar-free and oil-free, low calorie, high satiety, etc., so many people will choose whole wheat bread, whether it is a sports person or a working person. But in fact, whole wheat bread in the true sense of the word is not edible for people. As a result, 99% of whole wheat bread on the market is not true whole wheat bread.

To talk about whole-wheat bread, we need to be clear about what it means. Whole wheat bread refers to bread made from whole wheat flour without removing the outer bran and germ, as opposed to ordinary bread made with fine white flour (i.e. wheat kernels with the bran germ removed). The whole wheat flour used in whole wheat bread retains most of its nutrients because it undergoes fewer processing procedures.

It is rich in crude fiber, vitamin E and B vitamins, zinc, potassium and other minerals are also rich, more likely to mold and spoil than ordinary bread, must be properly preserved after purchase, it is best to buy and eat immediately.

Although whole wheat bread is more nutritious than regular bread, more is not always better. Many people are misled by advertisements and think that eating whole wheat bread will not make them fat, so they eat too much without moderation. In fact, eating too much whole wheat bread will still make you fat, because it also has calories, but eating whole wheat bread produces fewer calories than ordinary bread and is more likely to feel full.

And most breads are made with some butter, vegetable oil, margarine, shortening, etc., and whole wheat bread is no exception.

In view of this, it is important to read the ingredient list and nutrition facts list when buying whole wheat bread, and choose whole wheat bread with no or less added sugar and fat. In addition, for children in the growth and development stage, consuming too much whole wheat bread will suppress the child's appetite and hinder the absorption of minerals such as calcium, zinc, iron, etc., which is not conducive to the growth and development of the child.

The Whole Grain Council of the United States has made a hard and fast rule on the proportion of whole wheat flour in bread, and it must meet the content standard of 64% before it can be called whole wheat bread. If the ingredient list says "wheat flour + wheat bran", then the bread is made with fine flour mixed with wheat bran, and it lacks the core part of the wheat - the germ, so it is not whole wheat. Whole-wheat flour, which is bread made by mixing various ingredients in proportion, is not true whole-wheat bread.

A bread like that which is darker in color and harder in texture is whole wheat bread because no chemicals are added.

Whole wheat bread refers to bread made from whole wheat flour without removing the outer bran and wheat germ, as opposed to ordinary bread made from fine flour (i.e., flour made after removing the bran and the nutrient-rich colored part of the subcutaneous part of the wheat kernel). The color is slightly brown, the naked eye can see a lot of small grains of wheat bran, the texture is rough but fragrant, and the nutritional value is higher than that of white bread.

Whole wheat bread should be relatively soft, and the taste is also very good, and there is such bread is basically black, so it is pure.

Breads with relatively low fat belong to whole wheat bread, whole wheat bread is very delicious, very nutritious to the human body, and is a good breakfast.

Is whole wheat bread healthy bread? A little common sense you need to know when buying bread.

The ingredient list of whole wheat bread is whole wheat flour, drinking water, trehalose, eggs, fresh yeast, edible salt, food additives, etc., of which the main ingredient is whole wheat flour, and whole wheat flour should be in the first place in the ingredients, accounting for more than 50%.

Whole wheat bread is healthier than regular bread because whole wheat flour undergoes fewer processing procedures and therefore retains most of its nutrients.

Whole wheat bread is more likely to grow mold and spoil than ordinary bread because it is rich in phytochemicals and enzymes, which are easy to breed microorganisms.

The ingredient list for whole wheat bread is as follows:

Whole wheat flour is a flour made by coarsely grinding whole wheat grains, whole wheat flour contains wheat bran, wheat endosperm, germ, etc., so it retains most of the nutrients, including rich dietary fiber, B vitamins and minerals. Ordinary flour does not contain bran and germ, and there is more nutrient loss.

Whole wheat bread. The ingredient list is as follows:

Whole wheat flour is made from whole grain grains, and it contains wheat bran.

Wheat endosperm, germ, etc., so it retains most of the nutrients and is rich in dietary fiber and B vitamins.

and minerals. However, ordinary flour does not contain bran and germ, and there is more nutrient loss.

The ingredient list for whole wheat bread is as follows:

Whole wheat flour is made from whole wheat grains, it contains wheat bran, wheat endosperm, germ, etc., so it retains most of the nutrients and is rich in dietary fiber, B vitamins and minerals. However, ordinary flour does not contain bran and germ, and there is more nutrient loss.

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Whole wheat bread refers to bread made from whole wheat flour without removing the outer bran and germ, as opposed to ordinary bread made with fine white flour (i.e. the wheat kernel is minus the germ of the bran). The bran part is rich in B vitamins, protein, and dietary fiber, but the texture is coarse and the taste is not good. Only the flour containing the germ, endosperm and bran is the real whole wheat flour, its color is black, the quality is coarse, the bran is visible to the naked eye, and it should be mixed with a certain proportion of good white flour when used, and the shelf life is shorter.