full grain

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Whole grain bread

Whole grain is grain from which only awns and husks have been removed after harvest . Fiber , vitamins , oils and minerals are retained in the shell (the bran ) and the seedling and are considered to be beneficial to health. The oils are particularly valuable from a nutritional point of view, as the content of essential fatty acids is very high.

Whole grain is the whole grain to crushing or flours and other whole grains such. B. processed breakfast cereals . According to DIN 10355 , a distinction is made between wholemeal wheat , spelled and rye flour and meal . With regard to the definition of whole grain, the standard says literally: “Whole grain flour and whole grain meal must contain all of the components of the cleaned grains, including the seedling . The outer skin of the fruit may be removed from the grains before processing. ”Wholemeal flours and meals do not have a type number .

definition

No analytically determinable limit or guide values ​​are set for whole grain products. This is due to the natural fluctuation of its constituent contents, which differ more depending on weather conditions, soil quality, type and variety of grain . For whole wheat and rye grains, these are the following values ​​(approx. In percent, each based on the dry matter ):

ingredient percent
Minerals 1.4-2.8
protein 8-18
carbohydrates 78-88
Fiber 9-15
Raw fat 1.5-2.2

As part of the EU research project HEALTHGRAIN, a European wholegrain definition was developed which, based on current scientific knowledge, describes the term "wholegrain" as follows: "Wholegrain should consist of whole, ground, crushed or flaked grains, after which how husks and pods were removed. The main components of the anatomical structure - the starchy endosperm, the seedling and the shell - are present in the same proportion as in the whole grain preventive and sustainable consumer protection.

Not all types of grain are edible as whole grains. The husks of the so-called “ wholegrain rice ” have been removed, only the silver membrane is left.

Barley and spelled are also husked grains in which the husks have grown together with the endosperm and which have to be peeled before further processing. Whole grain products made from barley are pearl barley, groats and flakes. Green spelled is spelled that is harvested prematurely , which is then dried (smoked) and processed as a whole grain. Like buckwheat, green spelled is used as a side dish and soup fruit, but is unsuitable for making bread.

In addition to the substances that are important for human nutrition, whole grains contain various other substances, depending on the type of cereal, such as antinutrients against predators, arabinoxylans and lectins . However, their effect has not been conclusively investigated.

processing

Whole grain is used to make bread , rolls and other pastries as well as noodles , pearl barley , grits and flakes ( muesli ). Whole grains are used as feed grain in livestock farming . Whole-grain flours and whole-grain meals can only be stored for a limited time. Your fatty acids are very unstable. The high enzyme content (from the destroyed seedling) increases this instability. The shelf life is improved by adding the antioxidant ascorbic acid (vitamin C).

history

Commission bread
Traditionally baked pumpernickel made from rye meal, water and salt without any other ingredients
Austrian graham bread
Bleached durum wheat flour from McPherson County (Kansas) as part of aid deliveries under the Marshall Plan to Germany

Before the technical possibilities existed to sift out the seedling and outer layers, flour contained all the components of the grain and thus corresponded to today's wholemeal flour. In the beginning, the grain was probably eaten raw, dried or roasted over a fire by hunters and gatherers. At the latest with the settling down through the Neolithic Revolution , the targeted cultivation and selection of plants, it can be assumed that grain was ground and processed into porridge or flatbread.

Even in antiquity , flour was additionally sieved with nets to reduce the bran and germ components. A degree of purity was achieved that corresponds to the current degree of grinding of Ruchmehl or semi-white flour. In addition, unscreened wheat flour with all its grain components was still used for special types of bread. The ancient doctor Galenus said this bread had a laxative and cleansing effect. However, he assumed that the unscreened flour had a lower nutritional value.

Dough made from fine flour is easier to shape than dough made from whole meal or whole grains, it significantly shortens the required swelling and baking times, and chemical or physical leavening agents have an increased effect.

Social assignment

Early on, dark bread was seen as backward and rural, while bread made from white flour was a status symbol for the upper class. In northern German regions until the 20th century, the rural population ate rye bread from the whole grain or only with part of the husk. Bags for sieving out the bran and coarse flour components were only available in towns in the Siegerland until the 19th century. Only the introduction of new milling techniques brought a change here.

Up until the early 19th century, German hospitals differentiated between doctors and upper-class patients who received white bread and the majority of patients who had to be satisfied with black bread. This was justified with the "more finely developed nutritional system" of members of the higher classes.

Life reform movement

With the advent of the first approaches to nutritional chemistry and the industrial production of food, darker breads were touted as being more nutritious and healthier. In addition to meat extract , experiments on the nutritional content of bran bread go back to the chemist Justus von Liebig . The advancing industrialization was sometimes viewed critically. Another reason was food scandals in which dark flour was bleached with alum and chlorine . In contrast, since the middle of the 19th century, reform movements have developed, especially in the German-speaking region, which propagated a return to a “natural way of life”. According to these life reformers , this also meant that grain should be eaten with the seedling and the bran. Various wholemeal breads were and still are a specialty of the German-speaking area.

Whole grain bread in the 19th century

A whole grain bread in the narrower sense is u. a. Graham bread (in Austria mostly in the form of graham sandwiches ), a bread named after Sylvester Graham (1794–1851) made from finely crushed , unscreened whole grain wheat that is baked in a loaf pan without leavening agents such as yeast or sourdough after " spontaneous fermentation " .

A regional wholemeal specialty, the Westphalian pumpernickel , became a widespread bread for the nutrition of soldiers, for example with the US Army in the 19th century , due to its shelf life and easy production in field ovens (cf. Anton Schütte ). Somewhat later came the Kommissbrot , also made from whole grain, which was widely used in German armies . In addition to their long shelf life, wholemeal breads were particularly suitable for the military because they consisted of the simplest of ingredients ( meal , wholegrain, salt and water). The technical challenge consisted of pre-swelling as a brewing piece and a long baking time, because the heat can only penetrate and cook slowly due to the high density of the driftless bread, which was solved with the corresponding field ovens.

20th century

Uwe Spiekermann speaks of a downright wholemeal bread policy under National Socialism . The ideological idea of ​​a “pure” and “unmixed” food arose. In this context, whole grain nutrition was propagated as it was particularly pure and unadulterated. However, there was no talk of uniform dietary requirements. The Nazi regime operated a systematic health and nutrition policy . The nutritional recommendations propagated, which were part of the preparation for war, coincided with many demands of the life reform movement, also as far as whole grain was concerned.

Ideas from National Socialism can be found in some of the institutions and standard works on nutrition, consumer advice and cookery books that were continued after the war. This applies to whole foods , for example . Different types of wholemeal bread experienced a certain renaissance as part of the eco and environmental movement in the 1970s and 1980s.

Health aspects

With regard to the prevention and alleviation of diabetes , whole grain products are considered to be beneficial to health. It is also assumed that the dietary fiber contained in whole-grain flour stimulates and regulates digestion and prevents constipation. They are also supposed to help regulate the intestinal flora , regenerate the intestinal mucosa , lower blood lipid levels and prevent colon cancer. However, intolerances such as flatulence are also possible with a diet that is high in fiber . The effects of some substances like lectins are controversial. The phytic acid is also mined in acidification or germination in the soaking or cooking. Whole grains, for example, reduce the risk of dying from a heart attack .

Products (selection)

Web links

Individual evidence

  1. ^ IREKS Arkady Institute for Bakery Science (ed.): IREKS ABC of the bakery. 4th edition. Institute for Bakery Science, Kulmbach 1985.
  2. ↑ German Institute for Standardization e. V .: DIN 10355, milled products from grain, Berlin 1991, p. 2.
  3. ↑ Dr.-Ing. Klaus Münzing: Presentation to the Milling Technology Committee on March 16, 2010 in Vejle, Denmark.
  4. ↑ Overview: Definition and analysis of whole grain ( Memento of January 17, 2011 in the Internet Archive ). Retrieved November 8, 2010.
  5. ↑ The HEALTHGRAIN definition of whole grain ( Memento from January 19, 2011 in the Internet Archive ) (English; PDF file). Retrieved November 8, 2010.
  6. ↑ Jan Willem van der Kamp: Presentation in Lund on May 7, 2010: HEALTHGRAIN Whole grain definition ( Memento from January 19, 2011 in the Internet Archive ) (English; PPT file). Retrieved November 8, 2010.
  7. ↑ a b Manual flour and peeling mill , P. Erling (ed.), Verlag Agrimedia GmbH, Spithal 4, 29468 Bergen / Dumme ISBN 3-86037-230-0 .
  8. ↑ Belitz, Grosch, Schieberle: Textbook of Food Chemistry , Springer, 2007, ISBN 3540732012 .
  9. ↑ https://www.dge.de/presse/pm/saisonstart-fuer-heimisches-obst-und-gemuese
  10. ↑ What does “Whole Grain & Co.” mean for the baker? Technical information from the GMF (PDF; 312 kB)
  11. ^ Handbook sourdough , editor: Gottfried Spicher, M. Brandt, Biologie, Biochemie, Technologie, 6th edition, 2006, Behr's Verlag, ISBN 3899471660 .
  12. ^ A b Cathy K. Kaufman: Cooking in Ancient Civilizations , Greenwood Publishing Group, 2006, p. Xli.
  13. ↑ Galen: De Alimentorum Facultatibus, chap. VI, 482.
  14. ↑ Galen: De Alimentorum Facultatibus, chap. VI, 481.
  15. ↑ Max Rubner: “Our bread grain in physiological and economic terms”, Die Naturwissenschaften 1925, pp. 645, 646.
  16. ↑ Hans-Dirk Joosten: Mühlen und Müller im Siegerland: with a directory of the hydropower plants in this region , Waxmann Verlag, 1996, p. 29.
  17. ↑ Hans-Dirk Joosten: Mühlen und Müller im Siegerland: with a directory of the hydropower plants in this region , Waxmann Verlag, 1996, p. 47.
  18. ↑ "White bread was not baked from wheat flour, but from the rye flour of the first meal." Ulrike Thoms: Institutional Food in the Rationalization Process: Nutrition in Hospitals and Prisons in the 18th and 19th Centuries , Franz Steiner Verlag, 2005, 149 f.
  19. ↑ Ulrike Thoms: Institutional Food in the Rationalization Process: Nutrition in Hospitals and Prisons in the 18th and 19th Centuries , Franz Steiner Verlag, 2005, 443 f.
  20. ↑ Irene Friedle, Katja Hoffmann: Liebig's field of work in experiments: Angewandte Chemie
  21. ↑ Uwe Spiekermann, Whole Grains for the Guide. On the history of wholemeal bread policy in the “Third Reich”, in: Journal for Social History of the 20th and 21st Century, Volume 16 (2001), p. 91.
  22. ^ Philipp Kohlhöfer: German sanctuaries black-red bread. In: Spiegel Online. [1] Retrieved April 6, 2014
  23. ↑ Jörg Melzer, Whole Foods Nutrition - Dietetics, Naturopathy, National Socialism, Social Claims, Volume 20 of Medicine, Society and History, Franz Steiner Verlag, 2003 ISBN 3515082786 , pp. 206 f.
  24. ↑ Walter Feldheim, Elisabeth Wisker: Dietary fiber and glycemic index: New arguments for increasing dietary fiber intake ?, 11th Aachen Dietetics Advanced Training, p. 22 ( Memento from December 16, 2011 in the Internet Archive )
  25. ↑ Hans-Konrad Biesalski: Nutritional medicine: according to the nutritional medicine curriculum of the German Medical Association , Georg Thieme Verlag, 2004, p. 633 f.
  26. ↑ a b Heide Koula-Jenik, Michael Miko, Matthias Kraft, Ralf J. Schulz (editors): Guide to Nutritional Medicine , Verlag Elsevier, Urban & Fischer Verlag, 2005, p. 115 ff.
  27. ^ German Society for Nutrition: Blood group diets with no proven benefit . Press release 02/2013 from December 10, accessed on October 31, 2016
  28. ^ German Nutrition Society: Various publications , accessed on October 31, 2016
  29. ↑ NBC News: Whole grains help you live longer, study finds , English report from January 5, 2015, accessed October 31, 2016