Multigrain breadis a type ofbreadprepared with two or more types ofgrain.[1]Grains used include barley, flax, millet, oats, wheat, andwhole-wheat flour,[2][3]among others. Some varieties includeedible seedsin their preparation,[4]such asflaxseed,quinoa,pumpkin seeds,andsunflower seeds.[3][5]Ryeandsourdoughmultigrain breads are additional varieties.[4][6][7]Preparations include 7-grain and 9-grain bread,[8]among others.
Multigrain bread may be prepared using whole, unprocessed grains,[9]although commercial varieties do not necessarily always containwhole grains.[1]
Nutritional content
editWhole grain multigrain breads contain adietary fibrecontent of up to four times greater than white breads[4][10]and may also contain more vitamins and protein compared to white bread.[11]Multigrain breads also providecomplex carbohydrates.[12]
Commercial varieties
editMultigrain bread is commerciallymass-producedand marketed to consumers.[13]Some commercial varieties are prepared using 100% whole grain flour.[13]Between 1989 and 1994 in the United States, multigrain bread was "one of the fastest growing markets within the bakery sector".[14]
Use in brewing
editA 4,000-year-oldMesopotamianrecipe forbrewingbeer from multigrain loaves of bread mixed with honey is the oldest surviving beer recipe in the world.[15]The Brussels Beer Projectmicrobreweryin Belgium has developed anamber beerwith a 7%alcohol by volumenamed Babylone that incorporates this recipe using leftover, unsold fresh bread donated by supermarkets.[15][16][17]
See also
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References
edit- ^abKirkpatrick, Kristin (February 20, 2014)."6 Ways the Food Industry Is Tricking You".U.S. News & World Report.RetrievedMay 1,2015.
- ^Media, Demand (April 29, 2015)."Rye Bread Vs. Multigrain Bread".SFGate.RetrievedMay 1,2015.
- ^abKatzin, C.F. (2010).The Everything Cancer-Fighting Cookbook.Everything. F+W Media. p. 246.ISBN978-1-4405-0747-2.
- ^abcNewsLifeMedia (April 30, 2015)."News".Taste.au.RetrievedMay 1,2015.
- ^"What's the best bread for your family?".News.au.May 1, 2015.RetrievedMay 1,2015.
- ^Reinhart, P. (2011).Crust and Crumb: Master Formulas for Serious Bread Bakers.Potter/TenSpeed/Harmony. p. 278.ISBN978-1-60774-132-9.
- ^Suas, M. (2008).Advanced Bread and Pastry.Cengage Learning. p. 227.ISBN978-1-4180-1169-7.
- ^Decker, J.; Neuhaus, E. (2005).The World's Fittest You.Penguin Group US.ISBN978-1-101-21999-7.
- ^Harrington, Theresa (November 30, 2012)."Mt. Diablo school district cooks up a tasty multigrain bread".San Jose Mercury News.RetrievedMay 1,2015.
- ^Wilkins, L.W. (2007).Nutrition Made Incredibly Easy.Incredibly easy. Lippincott Williams & Wilkins. p. 256.ISBN978-1-58255-521-8.
- ^Gupta, P.; Gupta, D. (2013).Losing It! Making Weight Loss Simple.Pan Macmillan.ISBN978-1-4472-4244-4.
- ^Evans, J.; Aronson, R. (2005).The Whole Pregnancy Handbook: An Obstetrician's Guide to Integrating Conventional and Alternative Medicine Bef ore, During, and After Pregnancy.Penguin Publishing Group. p. 224.ISBN978-1-4406-2342-4.
- ^ab"Bimbo To Buy Canada Bread From Maple Leaf For $1.66 Billion".Getty Images.February 12, 2014.RetrievedMay 1,2015.
- ^"Food Processing".Volume 63.Techpress (FPI) Limited. 1994. p. 36.Retrieved30 April2015.
- ^abBartunek, Robert-Jan (April 17, 2015)."Brussels brewer uses leftover bread to make beer".Reuters.RetrievedMay 1,2015.
- ^Szal, Andy (April 23, 2015)."Belgian Brewery Turns Food Waste Into Beer".Manufacturing.net.RetrievedMay 1,2015.
- ^"Babylone - from bread to beer".Beer Project Brussels.April 20, 2015.RetrievedMay 1,2015.
Further reading
edit- Indrani, D.; et al. (June 2010). "Multigrain bread–its dough rheology, microstructure, quality and nutritional characteristics".Journal of Texture Studies.41(3):302–319.doi:10.1111/j.1745-4603.2010.00230.x.(subscription required)
- Henriques, A.S. (2000).The Effects of Gum Incorporation on the Staling Properties of Multigrain Bread.University of Georgia.316 pages.
External links
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Media related toMultigrain breadsat Wikimedia Commons
