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Bread is a food product made by mixing wheat flour with drinkable water, salt, yeast (Saccharomyces cerevisiae) and, if necessary, additives permitted by the Turkish Food Codex Regulation, as well as sugar, enzymes and wheat gluten. The dough is kneaded according to the appropriate techniques, prepared in various ways, fermented and baked. Bread is a staple food that meets our carbohydrate needs in our daily diet. Depending on the type, bread contains significant amounts of certain vitamins and minerals. These include B1, B2, niacin, calcium, phosphorus and zinc, depending on the type of bread. It is also low in fat. For a balanced diet, daily bread consumption should include other grain-based carbohydrate sources (rice, pasta, pastries, pastries, etc.), if any, consumed during the day.
All types of bread produced within legal limits can be consumed without any food safety risks. However, from a nutritional perspective, whole wheat bread is more nutritious and has a lower glycemic index than white bread.
The glycemic index is the rate at which carbohydrates in foods raise blood sugar. Even if they contain equal amounts of carbohydrates, the blood sugar-raising effects of foods vary. Some foods are defined as having low glycemic index values, while others are high. Choosing foods with lower glycemic index values among similar foods is considered healthier. Consuming a high glycemic index food and a low glycemic index food together results in a glycemic index somewhere in the middle. However, it’s important to remember that even low glycemic index foods should be consumed in a balanced way within our diet.
Bread isn’t expected to cause any health problems in a balanced diet, but it’s advisable for diabetics to consume bread while considering their daily carbohydrate intake.
Gluten is a protein naturally found in wheat and some grains such as barley and rye. Gluten creates the firm, elastic structure we expect in dough and aids in rising. Therefore, intensive studies have been conducted and special formulas have been developed, to make gluten-free baked goods like bread, cakes and pasta more similar in texture to conventional products.
There is no scientific evidence that gluten is harmful to health. However, people with certain conditions, such as celiac disease, should avoid gluten. This is similar to the requirement for milk allergies to avoid milk and for almond allergies to avoid almonds.
White bread: Commonly known as white bread, bread is made from white flour, which is obtained by milling the remaining wheat after the bran and germ have been removed. Because the fiber and vitamin content of the wheat grain is primarily in the bran and germ, white bread is lower in nutrients and fiber than whole wheat and whole wheat bread. While it’s fine to consume, it can be considered a pure carbohydrate source, as fiber and other elements have been removed, causing a quicker rise in blood sugar and a shorter feeling of fullness. It should be consumed in a balanced manner.
Whole wheat bread is made from whole wheat flour. As the name suggests, this bread contains all parts of the wheat grain. It contains wheat’s vitamins and fibre. It is more nutritious than white bread and raises blood sugar more slowly. However, it is still a good source of carbohydrates. It should be consumed in a balanced manner, taking into account the amount of carbohydrates required for a daily diet.
Because the primary grain of bread is wheat, gluten is an inherent ingredient in bread. Flour made from wheat with a high gluten content has a higher plant protein content. Bread made from high-quality flour with a high gluten content is soft, elastic and easy to eat. Everything made with flour contains gluten. Gluten-free breads, which contain only wheat flour and are produced using specialized technologies and clearly state that they are gluten-free on their labels, do not contain gluten.
Enriched bread is bread that has been supplemented with vitamins and minerals that are deficient in society. Since bread is a staple food not only in our society but in many other societies, it can be an effective food for supplying some nutritional deficiencies.
For this reason, some countries have mandated that bread be fortified with nutrients such as iron, calcium and iodine. There is no such requirement in our country. However, there are no restrictions either. Currently, very little fortified bread is produced on the market.
The formulations for vitamins and minerals added to foods, including bread, are regulated in the Turkish Food Codex Communiqué on Supplementary Foods…
By Dr. Mehmet Çetin Duruk,
GIDABİL Chairman of the Board
Source: www.tgdf.org
