Cheshire Sheese Scones Vegan
It is the high fibre in the bran of the whole grains which slows the release of glucose. Whole grains are great for our health in many other ways thanks to their high levels of vitamins and minerals. Most whole grains are particularly rich in B vitamins. Whole grains also have plenty of protein. One of these proteins is gluten. Gluten makes dough elastic which helps it to rise and keep its shape. It constitutes about 80% of the protein in wheat seed which is one reason why wheat is popular for bread-making. It is also found in barley and rye. Making bread Bread is made by mixing up dough a paste of flour and water (or other liquid). The dough is usually leavened (see below) allowed to rise and then cooked. Breads may also contain extra ingredients such as salt or butter to improve taste.
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.
In fact brown bread is nothing more than white bread to which a (usually caramel-based) colouring has been added to make it brown; it may also have up to 10% added bran. Whole-grain bead is white bread to which whole grains have been added to increase its fibre content; eg 60% whole-grain bread . It is not the same as wholemeal bread which is made from 100% whole grains. Granary bread is made from flaked wheat grains and white or brown flour. Wheat germ bread is any kind of bread to which wheat germ has been added for flavouring. Rye bread is bread made with rye rather than wheat. It has more fibre than most other breads a darker colour and a stronger flavour. Crisp bread is a flat and dry type of bread or cracker made mostly of rye flour.