B Y , S O S E J C H E E S E L E L E H L E T ' S T A L K A B O U T BREAD BY CITIESS.CO
About bread Types of bread Conclusion 04 08 05 BY CITIESS.CO 02 SOSEJ CHEESE LELEH CONTENTS
is a group of staple )روتي: Japanese( Bread foods made from flour dough and water prepared usually through burning. Throughout the ages, bread has often been a popular food around the world and is also the oldest and most important human food .since the dawn of agriculture There are too many combinations and proportions of types of flour and other ingredients as well as traditional recipes and different ways of preparing bread. As a result, one will get different types, looks, sizes and textures of bread in various regions. Bread can be leavened by many types of processes either through natural microbes (for example, sourdough) or artificial high pressure aeration during and/or burning. However, there are also some types of bread that are not leavened, either because of personal preference or because of tradition or religious reasons. Many non-grain ingredients can be added, from fruits and nuts to various fats. Commercial breads in particular contain additives, some of which are non-nutritive, to add flavor, texture, color or shelf life. Depending on local customs and convenience, bread can be served in several forms at any time of the meal. Bread is also eaten as a snack, or as an ingredient in other culinary preparations, such as fried foods coated in breadcrumbs to prevent stickiness or the taste of the main component of bread, or fillings designed to fill cavities or retain juices that may flow out.One of the reasons is because of the knowledge of the importance of bread since ancient times as a basic food, traditionally, it is very difficult to get food, bread has gained social and emotional importance that goes beyond nutritional importance. Bread plays an important role in religious ceremonies and secular culture. ABOUT BREAD BY CITIESS.CO 03 SOSEJ CHEESE LELEH
THE TEXTURE OF WHITE BREAD ALSO HAS A LIGHTER AND SOFTER TASTE AND TEXTURE. WHITE BREAD IS ENRICHED WITH THIAMIN, IODINE AND FOLIC ACID. WHEAT BREADBY CITIESS.CO 04 SOSEJ CHEESE LELEH WHITE BREAD WHITE BREAD IS MADE FROM WHEAT GRAINS THAT HAVE BEEN PROCESSED TO REMOVE THE BRAN AND GERM WHITE BREAD IS PERFECT TO EAT WITH JAM, SALAD, MAYONNAISE, CHOCOLATE AND MORE. THE CONTENT OF WHITE BREAD PROVIDES THE NECESSARY PROTEIN AND VITAMINS FOR THE BODY BUT NOT AS MUCH AS WHEAT AND WHOLE BREAD. FLAVORINGS ADDED TO THE FLOUR MIXTURE CAN CAUSE THE GLYCEMIC INDEX (GI) OF WHITE BREAD TO INCREASE. COMPARED TO WHITE BREAD, WHEAT BREAD HAS A HIGHER AMOUNT OF MICRONUTRIENTS AND FIBER COMPARED TO WHITE BREAD. WHEAT BREAD IS ALSO MADE FROM WHEAT GRAINS. IN TERMS OF NUTRIENTS, WHEAT BREAD HAS ALMOST THE SAME NUTRIENTS AS WHITE BREAD. WHEAT BREAD HAS GRAINS AND BARLEY THAT ARE ABLE TO PROVIDE THE NECESSARY NUTRITION FOR THE BODY. WHEAT BREAD CAN BE USED AS A SOURCE OF HEALTHY CARBOHYDRATES. WHEAT BREAD CAN HELP TO IMPROVE DIGESTION. THE NUTRITIOUS FIBER CONTENT CAN HELP THE DEVELOPMENT OF GOOD BACTERIA FOUND IN THE INTESTINES.
BY CITIESS.CO 05 SOSEJ CHEESE LELEH WHOLE WHEAT BREAD MULTIGRAINBREAD CONTAINS APRICOTS, VARIOUS TYPES OF BEANS AND ALSO OATS. THIS WHEAT BREAD IS ALSO FORTIFIED WITH SOLUBLE FIBER. THE ADVANTAGE OF THIS WHOLE WHEAT BREAD IS THAT IT IS MORE FILLING THAN WHITE BREAD OR REGULAR WHEAT BREAD. THIS BREAD HAS INSOLUBLE FIBER THAT CAN HELP THIS BREAD TO MOVE FASTER IN THE INTESTINES. PROVIDES USEFUL ADVANTAGES IN PREVENTING CONSTIPATION. CONSUMING INSOLUBLE FIBER IS ALSO SAID TO BE ABLE TO CONTROL GLUCOSE LEVELS IN THE BLOOD. WHOLE WHEAT BREAD CONTAINS VITAMINS AND MINERALS, MOST OF WHICH ARE BOUND TO THE FIBER MEMBRANE OR WHEAT BRAN. THE COLOR OF WHOLE WHEAT BREAD IS DARKER THAN WHITE BREAD WHICH MEANS, DARK INDICATES THE PRESENCE OF VITAMINS AND MINERALS IN THE FOOD. MULTIGRAIN BREADS OFTEN CONTAIN WHITE FLOUR AND INCLUDE WHOLE GRAINS, WHICH PROVIDE GOOD FIBER FOR DIGESTIVE HEALTH. MULTIGRAIN BREAD ALSO HAS A LOWER GLYCEMIC INDEX THAN WHITE BREAD. THE NUTRITIONAL VALUE OF MULTIGRAIN BREAD DEPENDS ON THE GRAIN IT IS MADE FROM AND WHETHER IT IS WHOLE GRAIN OR NOT. MULTIGRAIN BREAD THAT HAS WHOLE GRAINS CAN REDUCE THE RISK OF VARIOUS DISEASES. AMONG THE DISEASES THAT CAN BE AVOIDED BY EATING THIS BREAD IS REDUCING THE RISK OF HEART DISEASE, CANCER, STROKE AND DIABETES. HOWEVER, NOT ALL MULTIGRAIN BREADS ARE WHOLE GRAINS. IF THE FIRST INGREDIENT IS WHEAT FLOUR INSTEAD OF WHOLE WHEAT FLOUR, IT USUALLY DOES NOT CONTAIN WHOLE GRAINS.
BY CITIESS.CO 06 SOSEJ CHEESE LELEH WHOLE GRAIN BREAD SPRAUTED GRAINBREAD WHOLE GRAIN BREAD AND WHEAT BREAD SHARE ALMOST THE SAME HEALTH BENEFITS. BOTH WHOLE GRAINS AND WHEAT BREAD CONTAIN WHOLE GRAINS THAT ARE GOOD FOR THE BODY. THIS MAKES THEM SHARE THE FUNCTION OF REDUCING THE RISK OF CANCER, HEART DISEASE, STROKE AND DIABETES. WHOLE GRAIN BREAD IS ANY TYPE OF BREAD THAT CONTAINS WHOLE GRAINS. WHETHER WHOLE GRAIN BREAD CONTAINS WHEAT OR NOT DEPENDS ON THE TYPE OF GRAIN IT IS MADE FROM. WHOLE GRAIN BREADS CAN BE MADE FROM A VARIETY OF GRAINS INCLUDING QUINOA, CORN, BARLEY, RYE, RICE, TRITICALE, MILLET, TEFF, SORGHUM AND WHEAT. WHOLE GRAIN BREAD CONTAINS WHOLE WHEAT IF IT CONSISTS OF WHOLE WHEAT KERNELS. WHOLE GRAIN BREAD IS BECOMING POPULAR AMONG HEALTH CONSCIOUS PEOPLE. THE CONTENT OF BREAD THAT USES WHOLE GRAINS IS NOT ONLY GOOD, BUT THE PROCESS OF MAKING THIS BREAD ACTUALLY BREAKS DOWN THE PROTEIN AND CARBOHYDRATES FOUND IN THE GRAIN. THE CONTENT OF THIS BREAD IS ALSO ABLE TO INCREASE THE VITAMIN CONTENT FOR THE EATER. SPROUTED GRAIN BREAD SUPPLIES THE BODY WITH BROKEN DOWN GRAINS DUE TO THE ENZYMES CONTAINED IN THIS BREAD. THE PROCESS OF ABSORBING NUTRIENTS INTO THE BODY BECOMES EASIER AND THE NUTRIENTS FOUND IN BREAD WILL NOT BE LOST WHEN THE DIGESTION PROCESS IS CARRIED OUT. THE BENEFITS OF EATING THIS BREAD ARE TO IMPROVE DIGESTION, INCREASE MINERAL ABSORPTION, INCREASE ANTIOXIDANTS, AND INCREASE VITAMIN C AND VITAMIN B.
BY CITIESS.CO 07 SOSEJ CHEESE LELEH SOURDOUGH RYE BREADSOURDOUGH BREAD HAS A SOUR TASTE. BECAUSE THIS BREAD DOUGH UNDERGOES A FERMENTATION PROCESS RATHER THAN USING YEAST DIRECTLY. SOURDOUGH IS KNOWN FOR ITS SOUR TASTE, CHEWY TEXTURE AND CRISPY CRUST. FROM A HEALTH POINT OF VIEW, THIS BREAD IS VERY GOOD COMPARED TO THE EXISTING BREAD IN THE SUPERMARKET. NATURAL ACIDS AND LONG FERMENTATION HELP BREAK DOWN THE GLUTEN, MAKING IT EASIER TO DIGEST AND EASILY ABSORBED BY THE BODY. THIS BREAD IS ALSO AN EXCELLENT SOURCE OF ANTIOXIDANTS. STUDIES HAVE SHOWN THAT ANTIOXIDANTS SUCH AS PEPTIDES FOUND IN SOUR FOODS CAN REDUCE THE RISK OF SOME TYPES OF CANCER, SIGNS OF AGING, OR CHRONIC DISEASES SUCH AS RHEUMATOID ARTHRITIS. RYE BREAD IS BREAD MADE WITH RYE FLOUR RYE BREAD IS GENERALLY DENSER AND HIGHER IN FIBER THAN WHEAT BREAD. RYE CAN BE WHOLE GRAINS RYE BREAD IS OFTEN MADE WITH ADDITIVES SUCH AS MOLASSES AND COCOA POWDER, WHICH ADD COLOR AND FLAVOR TO THE BREAD. ALTHOUGH YOU CAN MAKE BREAD MADE FROM 100% RYE, IT TENDS TO BE QUITE DENSE AND HEAVY. FOR A LIGHTER BREAD THAT STILL HAS A GOOD RYE FLAVOR, MIX RYE FLOUR WITH BREAD FLOUR. THIS CAN HELP FORM A BETTER GLUTEN STRUCTURE IN THE DOUGH.
BY CITIESS.CO 08 SOSEJ CHEESE LELEH PUMPERNICKLE BRIOCHE PUMPERNICKEL BREAD IS USUALLY MADE WITH A HIGH PROPORTION OF RYE FLOUR AND A SMALL AMOUNT OF WHEAT FLOUR. THIS BREAD USES COARSE RYE FLOUR THAT IS GROUND FROM WHOLE RYE BERRIES AND FERMENTED WITH DOUGH STARTER. IT TASTES SWEETER THAN RYE BREAD. COARSE RYE MEAL IS COMMONLY CALLED "PUMPERNICKEL" FLOUR. THE NAME OF THIS BREAD IS TAKEN FROM THE GERMAN LANGUAGE WHICH REFERS TO ITS EFFECT ON THE DIGESTIVE SYSTEM. "PUMPERN" IS A GERMAN WORD FOR "INTESTINAL WIND" AND "NICKEL" IS THE WORD FOR DEVIL OR SPRITE. UNLIKE THE FLOUR USED FOR PUMPERNICKEL, REGULAR RYE FLOUR IS GROUND FROM THE ENDOSPERM OF THE RYE BERRY AFTER THE OUTER LAYER OF BRAN AND GERM HAS BEEN REMOVED. UNLIKE WHEAT FLOUR, RYE FLOUR TENDS TO BE DARKER. THIS IS DUE TO ITS ASH CONTENT, WHICH VARIES ACCORDING TO HOW EACH BRAND GRINDS THE RYE BERRIES. BRIOCHE IS A TYPE OF BREAD THAT IS VERY RICH IN FLAVOR. THIS IS BECAUSE BRIOCHE IS MADE WITH ADDED EGGS, MILK AND BUTTER. THHIS MAKES THIS BREAD CONTAIN MORE FAT AND PROTEIN THAN MOST OTHER BREADS. ITS SOFT, SWEET AND RICH TEXTURE WORKS IN BOTH SWEET AND SAVORY DISHES. BRIOCHE HAS A LIGHT AND FLUFFY TEXTURE AND AN AMAZING TASTE. BRIOCHE IS TAKEN FROM THE FRENCH WORD "BRI-YOSH". THE NAME OF THIS BREAD IS PRONOUNCED DIFFERENTLY DEPENDING ON THE COUNTRY. FOR EXAMPLE AMERICANS TEND TO SAY "BREE-AASH" WHILE PEOPLE FROM BRITAIN SAY "BREE-OSH".
BY CITIESS.CO 09 SOSEJ CHEESE LELEH FLAT BREAD COMPARED TO OTHER BREADS THAT USE YEAST, THIS BREAD DOES NOT USE YEAST. THIS IS WHAT CAUSES THE SHAPE OF THIS BREAD TO BECOME FLAT. THE CONTENT FOUND IN THIS BREAD IS ALSO THE BASIC INGREDIENTS WHICH ARE FLOUR, WATER, AND SALT AS THE MAIN INGREDIENTS. THIS BREAD IS ALSO USUALLY COOKED IN A BRICK OVENHOWEVER THERE ARE SOME FLAT BREADS THAT MAY CONTAIN YEAST, SUCH AS PITA OR NAAN. ALTHOUGH IT ORIGINATED IN ANCIENT EGYPT, MANY CULTURES HAVE VERSIONS OF FLAT BREAD. FROM NAAN IN AFGHANISTAN AND INDIA TO TORTILLA IN CENTRAL AND SOUTH AMERICA TO PIADINA IN ROMAGNA, ITALY, FLATBREAD HAS BEEN PRODUCED ALMOST EVERYWHERE.
CONCLUSION BY CITIESS.CO 10 SOSEJ CHEESE LELEH . THERE ARE DIFFERENT TYPES OF BREAD WITH DIFFERENT PROPERTIES. IF YOU LOVE BREAD, YOU'LL PROBABLY TRY DIFFERENT TYPES OF BREAD THAT DIFFER IN THEIR UNIQUE FLAVORS AND SOFT AND CRUNCHY TEXTURES. ALTHOUGH NOT SPECIFICALLY STATED, BREAD CAN ALSO BE USED AS A DIET MENU IF EATEN IN THE RECOMMENDED QUANTITY. FOR EXAMPLE, WHOLEMEAL BREAD IS RECOMMENDED FOR THOSE WITH DIABETES, HIGH BLOOD PRESSURE AND THOSE WHO WANT TO DIET.
SOSEJCHEESELELEH_ SOSEJ LELEH PEOPLE WHO TREAT OTHER PEOPLE AS LESS THAN HUMAN MUST NOT BE SURPRISED WHEN THE BREAD THEY HAVE CAST ON THE WATERS COMES FLOATING BACK TO THEM, POISONED.” — JAMES BALDWIN 01127254647