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If you have a model that doesn t have a built in timer use the bake cycle while keeping a close eye. Bake cycles on machines that don t have a timer are often set in 15 minute increments. Choose the one that most closely matches your recipe s requirements. If your cake starts to smell before the bake cycle ends check it Cakes often begin to smell delicious when they finish or are in the last stages of baking. Jams Fresh jam is a treat no matter how you make it but bread machines make some of the best jam around. Almost every bread machine on the market has a jam cycle. There are a few things you need to have in mind before making jam in your bread machine though. Doubling recipes for jam in a bread machine is a no-no. If the jam overflows you can actually destroy the heating element.
Plenty of breads can be classified as semi-wholemeal ie bread made form a mix of whole grains and refined grains. It is noticeable that as the ratio of whole grains in the flour drops. For example a 50:50 mix of wholemeal and refined flour usually has a GI value of at least 58 while 100% wholemeal bread has an average GI value of 51. Thus you need to be cautious when eating whole-grain bread (white bread with added whole grains) and granary bread. You should only eat small amounts of white pitta bread (GI value about 57). Whole-grain pitta however has a slightly lower GI value due to the phytates they contain which slow the rate of digestion. Conclusion So there you have it. When deciding which bread to choose to beat your diabetes you should favour bread made from 100% wholemeal flour which has a low salt (sodium) content little fat (maximum 3% by weight) and does not contain added sugar. You ll find all this information as well as the amount of fibre the bread contains on the label.
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.