Whole wheat bread is the most popular alternative to white bread, and characterized by its main ingredient, whole wheat flour. Nutritionists recommend whole grains (foods that list the first ingredient as whole wheat, whole meal or whole grain), because superior health benefits can be derived from how corn is processed. An increasing number of consumers are choosing whole wheat bread, but its demand resulted in confusion over the identification and labeling of whole wheat bread products.
The type of flour is the key distinction between white bread and whole wheat bread. . The grain used for flour process identifies the type of flour, made of moss wheat grains. Bran (fiber), germ (protein) and starch (starch) consisting of whole grains, used to do the whole wheat flour. The natural vitamins and nutrients of grain still present. White flour, however, is a result of milling refined grains, which strips the grain of its bran and germ in a process that retains only the starch component of grains, and thus significantly reduce wheat natural nutritional value.
Whole wheat bread supplies all the various advantages of a whole-grain foods retain the natural nutrients and vitamins second lost or tampered with in refined and processed foods. An optimal source of carbohydrates (of the desirable kind) and fiber, whole wheat bread also supply B vitamins, vitamin E, magnesium, potassium, selenium and iron to the body. Whole grains provide similar disease-fighting phytochemicals and antioxidants they found in fruits and vegetables. A multitude of medical and scientific studies have concluded that whole grain food choices, like whole wheat bread, reduce the risk of heart disease, diabetes, metabolic syndrome and obesity.
A brownish color and thicker, has grainy texture traditionally made it easier to identify wheat bread, which is also different from white bread by its stronger flavor. The use of whole grains of red wheat gives it a certain texture and color. Increasingly common now, however, the use of white wheat for whole wheat flour, resulting in whole wheat bread that is both lighter and softer. Such variation is “white whole wheat bread.” This bread has the same color and texture as white bread, but it is made from whole grain flour (white wheat), and therefore offers the same nutritional value as whole wheat bread. (Note that rye bread does not constitute a whole wheat bread choices with less whole wheat flour is listed as the first ingredient on the packaging.)
Whole wheat bread has a shorter shelf life than white bread. It is also expensive, because the weight prevents it from rising as well as bread made with white flour. Therefore, it requires whole wheat bread more flour per volume, and this increases the cost per volume.
Because of rising demand, whole wheat breads are now available in major grocery stores, rather than just specialty “green” grocers and bakeries, and options vary in appearance and packaging. Words like “multigrain,” “organic” or “enriched flour,” “durum wheat” and “flour” can cause confusion. Although encouraging, none of those conditions that the bread is whole wheat. Check the label to make sure that the first ingredient is whole wheat flour. Moreover, the new Whole Grain Stamp an easy way to identify a product whole grain quality.