Which one to choose: traditional or improved bread?

1. Better bread means better?

2. Varieties of bread made traditionally

3. Which bread should be chosen?

1. Better bread means better?

Additives found in bread are to improve the consistency and prolong the durability of bread. The most common additives are guar gum, glucose-fructose syrup, sodium carbonate or emulsifiers to facilitate the blending of the components of the bread. Unfortunately, now in addition to flour, water and natural yeast or sometimes yeast additive, the bread's composition often includes oil, emulsions and flour processing agents. Among the chemical additions are also bleachers, whiteners, artificial acids, bleaching agents, caramel allergy preservatives (or dark yeast polymers). This may not cause the flavor and taste to be affected.

2. Varieties of bread made traditionally

Flour from a single milling without sieving of bran is whole-grain flour, whose composition is closest to that of grain. Baked bread from this flour contains all valuable components present in grains, such as vitamin E, B vitamins, iron, magnesium, copper, zinc. It is rich in proteins, lecithin and, above all, fiber, which is up to 5 times more than in white bread. Whole-grain flour also has less carbohydrates, so it also does not increase blood sugar levels. It is therefore a product that should be introduced into the daily diet. When choosing bread, one should also pay attention to additives. Wheat bread with the addition of rye flour is tastier and also richer in vitamin B2, manganese and zinc, which are present in rye flour. Bran is another valuable bread additive. Bran can be wheat, rye, rice, soy, oat. It is a rich source of plant protein, mineral components, B vitamins and vitamin E. To bread are also added sunflower seeds, soybeans, pumpkin seeds, caraway seeds, nigella seeds, sesame, poppy seeds and flax seeds, thereby increasing the fiber content and unsaturated fatty acids. Also, bread with amaranth is worth considering. It is a plant rich in protein, mono- and polyunsaturated fatty acids, fiber, calcium, phosphorus, potassium and magnesium. It is also a good source of iron.

3. Which bread should be chosen?

When considering the composition of toast or white bread subjected to chemical agents and often anti-caking additives, it becomes evident which product is the better choice. If you notice a soft, fragrant, crunchy white bread in a bakery and feel a strong desire to purchase it, remember that apart from its delicious taste, it contains few nutrients. It is better to choose a whole grain dark bread that, in addition to excellent taste, contains a large amount of nutrients. Thanks to them, bread can not only fulfill a nutritional function but also support the prevention of certain civilization diseases.