Wheat bread is a kind of bread made with various proportions of flour from wheat germ. The color can be light or dark depending on the type of flour used and the addition of dye, and usually more dense than bread made from wheat flour. It is taller in fiber than white bread and is often darker in color and stronger in flavor.
Rye bread was considered a staple food during the Middle Ages. Many types of wheat wheat come from north-central and western and eastern Europe such as Scandinavia, Finland, Baltic states, Poland, Ukraine, Russia, Netherlands, Belgium, France, Czech Republic and Germany. Around 500 AD, the Saxons and Danes settled in England and introduced rye, which is particularly suited to temperate climates.
Video Rye bread
Biochemistry
While wheat and wheat are genetically quite similar to crossbreeding (producing hybrids known as triticale), their biochemistry is quite different that affects the baking process. The main problem is the different amylase, the enzyme that breaks starch into sugar. While wheat amylase is generally not heat resistant and thus does not affect the stronger wheat gluten that gives the wheat bread its structure, rye amylase remains active at much higher temperatures. Because rye gluten (secalin) is not very strong, the rye dough structure is based on complex polysaccharides, including rye and pentosan starch. As a result, amylase in the rye flour can break the dough structure, preventing it from rising.
There are two general solutions: The traditional way, developed where obtaining grain is traditionally impractical due to marginal growth conditions or supply difficulties, uses acid dough to inhibit amyase rye function. However, lowering the pH of the dough, endangers the use of relatively acid-free bread yeast Saccharomyces cerevisiae. "Instead, the addition of a natural sourdough culture that lowers the pH of the bread, facilitates the growth of a tolerant yeast strain acid, and helps the gelatinization of starch in the dough matrix The byproduct of this approach is the lighter bread.
In areas where high-gluten wheat is available, the need for complex bacterial polycultures and yeasts can often be reduced or eliminated by adding most of the hard wheat flour to the rye flour. The additional gluten compensates the amylase activity of the starch in the dough, allowing the bread to retain its structure when baked. The tradition of "deli rye" in the United States is based on the mixing of these grains. The use of high gluten wheat flour also allows multigrain bread, such as "rye and Indian" bread from American colonies, which combine rye and wheat with corn flour in a loaf.
Rye bread contains phenolic acid and ferulic acid dehydrodimer.
Maps Rye bread
Type
Whole wheat bread contains only rye flour, without wheat. German-style pumpernickels, dark bread, dense, and close-textured, made from whole grain-crushed or ground grain, usually without flour, are burned for long periods at low temperatures in closed cans. Rye and wheat flour are often used to produce whole wheat bread with textures, colors and flavors lighter than pumpernickels. "Light" or "dark" rye flour can be used to make whole wheat bread; flour is classified according to the amount of bran remaining in the flour after being ground. Caramel or molasses for coloring and seeds of cumin are often added to whole wheat bread. In the United States, bread that is labeled "rye" almost always contains cumin unless it is labeled as "not excelled" explicitly. In Canada (especially Montreal), breads labeled "rye" often do not have seeds, whereas breads labeled "kimmel" are usually rye with caraway seeds. Some unique wheat bread recipes include ground spices such as fennel, coriander, aniseed, cardamom, or orange peel. In addition to caramels and molasses, ingredients such as coffee, chocolate, or breadcrumbs are sometimes used for color and flavor in very dark breads such as pumpernickels. The addition of cumin seeds to whole wheat bread is to fight bloating which can be caused by high rye fiber content. Caraway has the famous anti-abdominal properties of bloating; However, this association is so long that the combination of flavors is now almost inseparable.
Straight
Simple all-rye bread can be made using the first occupant starter and eat the rye; it will not rise as high as whole wheat bread, but it will get wetter with a much longer storage time. This kind of bread is often known as the "black bread" ( Schwarzbrot in German, chyorniy khleb in Russian) from a darker color than whole wheat bread (perfected by baking time long, creating a Maillard reaction in the crumb). The German Vollkornbrot (wheat bread) is something of an archetypical example, which contains both whole grain foods and cracked whole wheat grains (which are generally soaked overnight before being put into the dough). It is used both as an opening substrate for things like smoked fish and caviar and sandwich patties. A very similar but darker, German-style pumpernickel has an even darker color that comes from roasted bread and other agents. Due to bread density, the yeast in the starter is used at least as much for the fermented character in the bread itself due to the yeast. Danish rugbrÃÆ'¸d (rye bread), another example of archetypes, is usually made with sour dough, with straight rye flour or mixed with whole and/or cracked rye seeds. Any bread containing wheat flour is not considered rugbrÃÆ'¸d , but white bread . Various seeds, such as pumpkin, poppy and cumin, can be added for flavor. RugbrÃÆ'¸d is a basic lunch meal, usually eaten with cold or warm fish or meat, cheese or other cold pieces.
As stated above, all-rye bread may have a very long storage time, measured in months rather than days, and is popular as a storage quota for long boat trips and outdoor expeditions. This kind of bread is usually sliced ​​very thin because of its density, sometimes only a few millimeters thick, and sometimes sold with slices like this.
Multigrain
It is quite common to combine rye with grains and other seeds. In southern Germany and Switzerland, for example, it is not uncommon to find variants of Vollkornbrot with sunflower seeds, not rye seeds, and some traditional recipes also replace wheat oats for wheat germ. In the colonial era in North America, especially in the United States, it became common to mix rye and corn flour in what is known as "rye and Indian" or, if wheat flour is added, "third" bread; the resulting bread, though less dense than whole wheat bread, is still heavier than the more expensive grain buns which later becomes commonplace.
In medieval Europe, wholemeal bread and wheat known as "maslin" (or a variant of that name) were the richer peasant bread for hundreds of years, in contrast to the white manchet bread eaten by the rich, and the horsebread eaten by the peasants poor, made from cheaper grains including wheat, barley and beans.
Rye-rye bread, especially light rye (sissel) and American pumpernickel, but also a combination known as "marble rye", is closely related to Jewish-American cuisine, especially food stores. Most of the wheat flour is white flour (often less subtle form known as "first clear"), with most of the wheat mixed for color and flavor. The dough is often, but not necessarily, leavened, in whole or in part, by the sourdough, but occasionally using a small amount of extra citric acid or vinegar to attain the pH derived necessary to neutralize rye amylase; the so-called "Jewish rye" is subsequently flavored with whole cumin seeds and coated with egg washing, and traditionally associated with salty meats such as corned beef, pastrami, and (outside halal halal) ham. High gluten flour can be used with rye flour to make a dough suitable for bagels, as well. American Jewish rye bread is sometimes referred to as "rye corn"; the term is derived from the use of corn flour as a coating and handling aid and does not necessarily mean the use of corn flour in the dough itself as in rye and India.
Jewish-American varieties have Eastern European antecedents, including Russian-style brown bread, Polish-style wheat bread, and Riga-style rye bread. In Scandinavia, the same bread is made, some of which (in Sweden, called
In Canada, Winnipeg's wheat buns do not really contain much, if any, rye flour. In contrast, this Jewish and Slavic-influenced bread is made of rye rye or rough rye, added to wheat flour. Winnipeg-style wheat buns do not contain caraway seeds.
Flatbreads
There are three different types of crunchy bread: fermented yeast, fermented first inhabitants and cold, cold bread. Most of the dry bread produced in Scandinavia is roasted after three to four hours of fermentation. Fresh dry bread is used in Finland, Estonia, Latvia, Lithuania, Poland, Germany and India. The third type of dry bread is a dry loaf called cold bread, essentially a kind of hardtack (known in Sweden primarily as knÃÆ'¤ckebrÃÆ'¶d and in Finland as nÃÆ'¤kkileipÃÆ'¤ ) , which is baked without the addition of any yeast. The dough gets the exact texture of the foaming process, in which air is fed into the cooled dough, which also leads to the almost-white color of the finished bread, although not all types are light-colored. Crispy bread has a long shelf life to a very low water content (5-7%).
One of the largest wheat bread producers, and one of the most prominent in overseas markets, is a Swedish company founded, WasabrÃÆ'¶d.
Quick bread
Rye flour is sometimes used in fast chemical leaven bread recipes as well, either dough-type or dough type (similar to Irish soda bread). In such cases, it can be used in the same application as whole wheat flour, because the egg matrix often provides a bread structure rather than wheat gluten.
Health benefits
Rye bread contains lots of fiber and less fat. Compared to some breads such as white bread, wheat bread has a lower glycemic index, which means it causes a slower increase in blood sugar than white bread after being eaten. However, most consist of carbohydrates, making the load glycemic high.
See also
- RuisleipÃÆ'¤
- Bread Borodinsky
- Ryvita
References
External links
- Media related to Rye bread on Wikimedia Commons
Source of the article : Wikipedia
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