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Multigrain bread

Summary

Multigrain bread is a type of bread prepared with two or more types of grain.[1] Grains used include barley, flax, millet, oats, wheat, and whole-wheat flour,[2][3] among others. Some varieties include edible seeds in their preparation,[4] such as flaxseed, quinoa, pumpkin seeds, and sunflower seeds.[3][5] Rye and sourdough multigrain breads are additional varieties.[4][6][7] Preparations include 7-grain and 9-grain bread,[8] among others.

A loaf of multigrain bread
A multigrain bread prepared with 70% sprouted rye, 30% spelt, and topped with various edible seeds

Multigrain bread may be prepared using whole, unprocessed grains,[9] although commercial varieties do not necessarily always contain whole grains.[1]

Nutritional content edit

Whole grain multigrain breads contain a dietary fibre content of up to four times greater than white breads[4][10] and may also contain more vitamins and protein compared to white bread.[11] Multigrain breads also provide complex carbohydrates.[12]

Commercial varieties edit

Multigrain bread is commercially mass-produced and marketed to consumers.[13] Some commercial varieties are prepared using 100% whole grain flour.[13] Between 1989 and 1994 in the United States, multigrain bread was "one of the fastest growing markets within the bakery sector".[14]

Use in brewing edit

A 4,000-year-old Mesopotamian recipe for brewing beer from multigrain loaves of bread mixed with honey is the oldest surviving beer recipe in the world.[15] The Brussels Beer Project microbrewery in Belgium has developed an amber beer with a 7% alcohol by volume named Babylone that incorporates this recipe using leftover, unsold fresh bread donated by supermarkets.[15][16][17]

See also edit

References edit

  1. ^ a b Kirkpatrick, Kristin (February 20, 2014). "6 Ways the Food Industry Is Tricking You". U.S. News & World Report. Retrieved May 1, 2015.
  2. ^ Media, Demand (April 29, 2015). "Rye Bread Vs. Multigrain Bread". SFGate.com. Retrieved May 1, 2015.
  3. ^ a b Katzin, C.F. (2010). The Everything Cancer-Fighting Cookbook. Everything. F+W Media. p. 246. ISBN 978-1-4405-0747-2.
  4. ^ a b c NewsLifeMedia (April 30, 2015). "News". Taste.com.au. Retrieved May 1, 2015.
  5. ^ "What's the best bread for your family?". News.com.au. May 1, 2015. Retrieved May 1, 2015.
  6. ^ Reinhart, P. (2011). Crust and Crumb: Master Formulas for Serious Bread Bakers. Potter/TenSpeed/Harmony. p. 278. ISBN 978-1-60774-132-9.
  7. ^ Suas, M. (2008). Advanced Bread and Pastry. Cengage Learning. p. 227. ISBN 978-1-4180-1169-7.
  8. ^ Decker, J.; Neuhaus, E. (2005). The World's Fittest You. Penguin Group US. ISBN 978-1-101-21999-7.
  9. ^ Harrington, Theresa (November 30, 2012). "Mt. Diablo school district cooks up a tasty multigrain bread". San Jose Mercury News. Retrieved May 1, 2015.
  10. ^ Wilkins, L.W. (2007). Nutrition Made Incredibly Easy. Incredibly easy. Lippincott Williams & Wilkins. p. 256. ISBN 978-1-58255-521-8.
  11. ^ Gupta, P.; Gupta, D. (2013). Losing It! Making Weight Loss Simple. Pan Macmillan. ISBN 978-1-4472-4244-4.
  12. ^ Evans, J.; Aronson, R. (2005). The Whole Pregnancy Handbook: An Obstetrician's Guide to Integrating Conventional and Alternative Medicine Bef ore, During, and After Pregnancy. Penguin Publishing Group. p. 224. ISBN 978-1-4406-2342-4.
  13. ^ a b "Bimbo To Buy Canada Bread From Maple Leaf For $1.66 Billion". Getty Images. February 12, 2014. Retrieved May 1, 2015.
  14. ^ "Food Processing". Volume 63. Techpress (FPI) Limited. 1994. p. 36. Retrieved 30 April 2015.
  15. ^ a b Bartunek, Robert-Jan (April 17, 2015). "Brussels brewer uses leftover bread to make beer". Reuters. Retrieved May 1, 2015.
  16. ^ Szal, Andy (April 23, 2015). "Belgian Brewery Turns Food Waste Into Beer". Manufacturing.net. Retrieved May 1, 2015.
  17. ^ "Babylone - from bread to beer". Beer Project Brussels. April 20, 2015. Retrieved May 1, 2015.

Further reading edit

  • Indrani, D.; et al. (June 2010). "Multigrain bread–its dough rheology, microstructure, quality and nutritional characteristics". Journal of Texture Studies. 41 (3): 302–319. doi:10.1111/j.1745-4603.2010.00230.x. (subscription required)
  • Henriques, A.S. (2000). The Effects of Gum Incorporation on the Staling Properties of Multigrain Bread. University of Georgia. 316 pages.

External links edit

  •   Media related to Multigrain breads at Wikimedia Commons

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