With Plus Together With As Well As
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.
This produces bubbles of carbon dioxide which makes the dough rise. This kind of leavening requires proofing ie a resting time to allow the yeast time to reproduce and consume carbohydrates. Breads leavened with yeast have a distinctive flavour. A sourdough starter is a paste of flour and water containing yeast and lactobacilli which has been obtained from a previous batch of dough. It works in the same way as yeast by creating bubbles but it requires much more proofing time than yeast. Sourdough bread has a sour tangy taste. It is used for rye-based breads where yeast is not really effective in leavening the dough. Chemical leaveners are chemical mixtures that release carbon dioxide or other gases when they react to moisture and heat.
The intuitive answer is that it must worsen the GI value because it introduces air into the matrix. But according to researchers in New Zealand the leavening agents used in making bread do not have any impact on the GI of the bread. Types of bread There are hundreds of different breads in the world. Here are a few of the most common. Notice the subtle differences which may or may not be designed to confuse the consumer. White bread is made from refined flour ie grain from which the bran and germ have been removed so that it only contains the endosperm (the central core of the grain). By contrast wholemeal bread is made from the whole of the wheat grain (endosperm bran and germ) ie from unrefined flour. Brown bread is not the same as wholemeal bread.