Nutrients In Homemade Bread

Homemade breads are delicious, tasty and more nutritious than any other commercially available ones. The nutrient composition of such products can be altered according to the personal requirements varying from individual to individual.

Another advantage of such food products are that the basic ingredient utilized can be altered as and when necessary. It can be a rich brioche for weekend breakfast or simple and healthy whole grain ones for weekday sandwiches.

The nutritional composition will vary depending on the type and amount of basic ingredients utilized in the baking process of such products. They contain almost 81.6% carbohydrates and 16% fat in them.

Normal White Breads:

There are some basic ingredients which alter the nutritional composition including the type of wheat grain, salt, leavening agent, yeast utilized and amount of water added in the mixing process of homemade breads.

There are certain extrinsic factors affecting the nutrition profile inclusive of the volume of the loaf, whipping time & the time and temperature combination of the baking process.

The product can be baked in rounds, loaf pans, focaccia or baguette shaped moulds and pans. Always good quality wheat flour must be incorporated while mixing all basic ingredients. It can be a whole grain wheat flour or purely refined wheat flour.

The correct selection of mixing ingredients is important in order to make the homemade bread rich in its basic nutrient profile. At the time of baking, the oven must be set at a high temperature of almost 2200C.  This temperature is sufficient to degrade the original nutrient content of the batter prior to the baking process.

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Thus, an additional enrichment must be incorporated into the dough mix in order to neutralize the loss in the nutrient content of such homemade breads. Enrichments are done with vitamin B, vitamin E, iron, niacin, protein, valuable fat and folic acid.

Sweet Breads:

Granular sugar, honey, molasses and milk are effective in baking homemade breads that are sweeter in taste. Sometimes eggs are blended into the dough to bake a soft bread rich in animal protein and fats.

Sweet rolls can be made using such varieties. Due to the addition of sugar, these food items can remain fresh for a longer duration of time than the normal ones.

Various nuts, dates, palms, apricots and other rich varieties of bread are some of the other additional ingredients that can be effectively added to the mix improving the taste and food value of such products.

Other Varieties Available:

Whole wheat flours are rich sources of phyto-chemicals, antioxidants, dietary fibers and other essential vitamins and minerals that are required in the body for normal metabolism. Whole wheat can be combined with whole grain flour in order to develop a dense and coarse structure of the characteristic product.

There is an option of adding a variety of grains to the basic flour used for baking. Rye, oat flour, buckwheat and soy flour are some of the common grains which can exempt in improving the nutrient content of homemade breads.

The amount of water added at the time of mixing is very important in order to maintain the extensive gluten network of such food products.

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