Northwoods Bran Muffins Soy Free Healthy Morning Glory Bran Muffins Amys Healthy Baking
They both offer several varieties of bread for you to chose from. You know what folks say "variety" is the spice of life. So both breads bring that spice to you. Both brands make a multi grain bread a whole wheat bread and a multi seed bread. Both breads are carried in only certain stores making their availability limited. Many big chain food stores will carry either one or the other brand. Now let s take a look at the differences. All breads from Food For Life (manufacturers of Ezekiel Bread) use only sprouted ingredients and no flour of any kind in any bread. Dave s Killer Breads use either cracked crushed cultured or rolled whole grains for their breads. So which is better? That is debatable. It is believed that sprouted grains are more readily digested by the body. If you do have trouble digesting grains this may be a slightly better choice for you. Beyond digestion the differences are negligible.
Improvers are additives used to quicken the rising time increase volume and enhance texture. Salt is one of the most common improvers; it is used to enhance flavour and the crumb (the inside of the bread) by strengthening the gluten. Improvers may include ascorbic acid and ammonium chloride. Certain fats such as butter vegetable oils lard and egg fat are solid at room temperature. These shortenings as they are known are used to keep the structure together during the development of the gluten. A fat content of about 3% by weight is considered best to enhance leavening. Fats also help tenderise bread and preserve its freshness. Cooking is usually by baking in an oven. But bread can be made by frying in oil (eg Indian puri) baking on a dry frying pan (eg Mexican tortillas) and by steaming (eg Chinese mantou).
As you can see bread can contain ingredients that those of us who have type 2 diabetes need to avoid... salt and fats. It pays to check the labels. Leavening Leavening is the adding of gas to the dough creating bubbles that make it swell up. This makes the bread lighter and easier to chew. When flour and water are combined to make dough the starch in the flour mixes with the water to form a matrix. When this mixture is leavened (ie gas is added) the dough rises . Then when it sets the bubbles remain trapped in the dough. There are several ways dough can be leavened. However most types of bread are leavened using biological agents containing micro-organisms that release carbon dioxide as part of their life-cycle. These are either yeasts or sourdough starters. Yeast ferments some of the carbohydrates in the flour.