White bread

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French white bread

White bread (also wheat bread ) is bread that is baked from wheat flour . Yeast is predominantly used as a raising agent , and more rarely wheat sour .

In Germany, the flour used must be at least 90% wheat flour. Up to ten percent other grain products can be added. Bread contains less than 10 parts by weight of fat and / or sugar per 90 parts by weight of cereals and / or cereal products.

History of white bread

Wheat has always been baked into white bread, which was considered to be more valuable the lighter it was. In the Egyptian Middle Kingdom officials received two loaves of white bread a day as part of their wages; in ancient Rome there was a separate guild of white bread bakers. Even in the German-speaking area of ​​the 17th century, white bread bakers were still differentiated from black bread bakers. In order to obtain the desired light-colored flour, it was finely sifted with the bran or “bagged” in cloth sacks. The remaining bran was used as pig feed after it was cooked. To avoid fraud, it was forbidden in France from around 1500 to grind the bran a second time - otherwise it could have been mixed with finer flour unnoticed.

Since the 1920s - especially in Germany - the idea was spread that white bread was unhealthy and that whole wheat bread, which until then had been avoided except in times of need or as a commissary bread , was a more valuable food. From the point of view of nutritional physiology, it is also recommended that whole grain products should have a sufficient proportion in the diet.

literature

  • Gert von Paczensky, Anna Dünnebier: Cultural history of eating and drinking . Orbis, Munich 1999, ISBN 357210047X

Web links

Commons : White Breads  - Collection of images, videos and audio files
Wiktionary: White bread  - explanations of meanings, word origins, synonyms, translations

Individual evidence

  1. ↑ Guiding principles for bread and biscuits (PDF, 42 kB)
  2. ^ IREKS Arkady Institute for Bakery Science (ed.): IREKS ABC of the bakery . 4th edition. Institute for Bakery Science, Kulmbach 1985
  3. ^ Max Döllner : History of the development of the city of Neustadt an der Aisch up to 1933. Ph. C. W. Schmidt, Neustadt a. d. Aisch 1950, OCLC 42823280 ; New edition to mark the 150th anniversary of the Ph. C. W. Schmidt publishing house, Neustadt an der Aisch 1828–1978. Ibid 1978, ISBN 3-87707-013-2 , p. 333.