Bread, with the stay-at-home compulsion due to corona virus, is assuming dimensions of becoming a staple food. Bread is no longer just had at breakfast, it is being consumed at lunch and dinner and even in the evenings, as a snack.
Bread, in all its various forms, is the most widely consumed food in the world. It forms between 10% to 40% of our daily caloric content. Not only is it an important source of carbohydrates, it’s also portable and compact, making it more popular during this critical period.
Bread has been a staple food a l l over the globe for thousands of years. People continue to consume it due to its convenience, portability, nutritional value and taste.
Bread is not just a loaf made from refined wheat flour. Today, we have fruit bread, sweet buns, and, with the younger generation preferring low calorie, fibre rich food, the bakers’ have come up with whole wheat bread, multigrain bread, etc.
Bread has also moved on from the hand-made variety. Now an entire range of equipment — rotary bread oven, walk-in proofer, dough kneader, planetary mixer, spiral mixer, automatic cookie machine and others — are at service for mass production.
Variety of Breads
Some of the multifarious breads that are popular globally are:
White Bread: This is most commonly used bread in India. It is made from wheat flour from which bran and germ layers have been removed. The flour is further bleached by chemicals like potassium bromated, azodicarbonamide or chlorine dioxide gas to remove the yellow shade and make its baking properties more predictable.
Fruit Bread: This is white bread to which fruit and sugar are added. Popular fruits used are raisins, dried fruits, currants.
This story is from the October - November 2020 edition of Bakery Review.
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This story is from the October - November 2020 edition of Bakery Review.
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