Special bread
A special bread is a bread that is listed in the federal food key in category B7. These are types of bread that are similar to those in categories B1 to B6, but there are significant deviations in at least one of the following points:
Special breads according to the baking process
Examples of this are wood-fired, stone-oven, steam-chamber bread and barley bread . Steam chamber breads, such as Pumpernickel, are baked for up to 16 hours at 100–120 ° C. The missing crust and the sweet taste are typical. Barley bread dough pieces are scorched with an open gas flame. This gives the bread a special sprinkling. Flaming means that the bread contains more flavorings because they cannot escape.
Special breads according to grain type
Although oats, barley, maize, millet and rice are grains, they cannot form a bakable dough lattice (glue network), which is why you cannot bake bread from them alone. If you add at least 5% of them to normal bread, you get a multigrain bread. If the bread is named after the additional type of grain used, at least 20% of the grain must be used. On the other hand, bread can be baked from spelled , which is very similar to wheat.
Special breads according to nutritional value
This happens e.g. B. by reducing the carbohydrate content, by enriching protein (then the protein content of the bread must make up 22% of the dry matter) or by lowering the energy value by at least 20%. Additives to increase the protein content are wheat gluten, milk protein or soy.
Special breads made from vegetable or animal ingredients
Examples of vegetable ingredients are seeds (at least 8%), raisins (at least 15%), potatoes ( potato bread ) or spices (these must be sensory). Examples of animal ingredients are mainly dairy products and ham.
Special breads based on ground products
This also includes malt bread, which is given a dark color and a slightly sweet taste through malt .
Whole bread (or bun) at least 90% wheat or rye bread (in any proportion). Other names: Grobbrot , Groffbroat
Bran bread (bran roll) at least 10% table bran (peel of the grain) (percentage levies according to the guiding principles)
Special breads according to dietary value
Diet breads can be yeast-free. They can be vitaminized, e.g. B. by adding vitamin B. Diet breads can have a reduced nutritional value. This is achieved by adding the meal, bran, and soy. They are suitable for diabetics. Diet breads can be low in protein and gluten free . They are suitable for people with celiac disease and must not consist of wheat, rye, barley or oats. Diet breads may have low sodium levels. This is achieved by replacing table salt with potassium or magnesium . It is suitable for patients with a heart disease or high blood pressure.
See also
Individual evidence
- ↑ Page of the Federal Food Key , accessed on December 2, 2014.