Whole grain bread

from Wikipedia, the free encyclopedia
Whole grain bread

Whole grain bread is bread made from whole grains (usually rye or wheat ) that have been ground or ground . Other ingredients are water, yeast and / or sourdough (acidulant), salt and possibly spices or syrup . In the German-speaking European region, wholemeal bread is available in a variety of variants that differ in shape, structure and taste.

Statutory Regulations

According to German food law (guidelines for bread and biscuits in the German food book ):

  • Whole wheat bread is made from at least 90 percent whole wheat products.
  • Whole grain rye bread is made from at least 90 percent whole grain rye products. At least two thirds of the acid added comes from sourdough.
  • Whole-grain oat bread (or whole-grain bread with other types of grain) is made from at least 20 percent whole-grain oat products, and a total of at least 90 percent whole-grain products. The same applies to whole-grain breads with names of other types of grain (e.g. whole-grain barley bread). At least two thirds of the acid added comes from sourdough.
  • Whole grain bread is made from at least 90 percent rye and whole wheat products in any proportion to each other. At least two thirds of the acid added comes from sourdough.

In Austria the Codex Alimentarius Austriacus corresponds to the guiding principles of the German Food Book . Whole grain bread is made from whole meal (whole grain meal) or whole flour (whole grain flour). Adding other flours of suitable types is permitted up to 10% of other grinding and peeling products. The term "whole food" refers to a certain diet and is not used to describe baked goods.

Preservatives

  • Germany: Preservatives are only permitted in packaged sliced ​​bread.
  • Switzerland: Normal bread is bread made exclusively from normal flour (wheat flour), water, salt and baker's yeast or sourdough (Food Ordinance LMV Art. 143 Para. 1). As soon as other flour is used or ingredients such as milk, fat or fruit are added, it is a special type of bread (LMV Art. 143 Para. 2). The preservatives propionic acid and its salts (E210-213) as well as ethanol are only allowed in special bread . The maximum quantities specified in Appendix 1 of the Additives Ordinance are 3 g propionic acid and 12 g ethanol per kg flour.

Terms

Since the 1970s, the consumer term has changed. Until then was regarded as whole wheat bread, only bread meal and grains , while may be called from ausgemahlenem full-grain whole wheat bread today and products.

The term black bread has established itself in the northern German-speaking area as a synonym for a product made from meal and grain, but this does not always mean that it is real whole-grain bread. In the 1970s, for example, the name was often used for products that were made from grain without a seedling and were therefore storable.

ingredients

Whole grain flour and meal contain more protein , fat , vitamins , minerals and phytochemicals than typed flour . In order to avoid the faster spoilage and the breakdown of vitamins and plant substances compared to standardized flour, wholemeal flour should be processed as fresh as possible. The reason for this is the high enzyme activity that breaks down the fats in the seedling in the flour and thus makes them rancid.

See also

Individual evidence

  1. ↑ Stefan Michel: Darker does not mean healthier . In: deutschlandfunk.de from May 19, 2005.
  2. ^ IREKS Arkady Institute for Bakery Science (ed.): IREKS ABC of the bakery. 4th edition. Institute for Bakery Science, Kulmbach 1985.
  3. ↑ Principles for bread and biscuits .
  4. ↑ Codex Alimentarius Austriacus , IV edition of February 18, 2010, changes, additions from July 5, 2010.
  5. ^ Handbook sourdough , editor: Gottfried Spicher, M. Brandt, Biologie, Biochemie, Technologie, 6th edition, 2006, Behr's Verlag, ISBN 3899471660 .