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Bread and the glycemic index The glycemic index rates foods on a scale of 1 to 100 based on how the foods affect your blood glucose levels. A rating of less than 55 is considered low 56 to 69 medium and 70 plus high. Bread ranges from 34 to 73 or more depending on the kind of grains used to make it. Bread with a low rating will be broken down more slowly in your gut giving you a steady increase in your blood sugar level. Bread with a GI value of 70 or more will cause your blood glucose to spike ie to surge and then drop suddenly. Labels for bread do not usually show whether bread has a low GI value. However you can usually estimate whether the GI value is low or not by checking the ingredients. These are usually listed in descending order by weight.
Even absolute beginners can turn out a beautiful and delicious loaf of bread with the help of a bread machine. Whether you re an experienced baker or a newbie bread maker there are countless reasons why you need a bread machine in your kitchen. The Advantages of Using a Bread Machine Compared to making bread by hand using a bread machine has several benefits. You Don t Have To Do the Kneading. Kneading is the most arduous part of the bread making process. It s tiring tedious and leaves you with sore arms and tense shoulders. Yes it can be therapeutic. Pounding on a lump of bread dough is a good way to work out your frustrations. However if you ve had a lovely day and just want to make some bread as quickly as possible let the machine do the kneading for you.
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.