Volgograd State Medical University

Hygiene

Department of

Nutritoinal value of Bread

By, Govindar aju sudarmani Group 46,

General MedicineFaculty, Koshuo va Natalia Pavlovna.

Contents
Introduction Etymology History Composition and chemistry Formulation Flour Liquids Leavening Chemical Yeast Steam Bacterial Aeration Fats or shortenings Types of bread and their nutritional information References -----------------------------------------------------------------------

Introduction

Bread is staple food of European, Middle Eastern and Indian cultures which is prepared by baking, steaming, or frying dough. Bread consists minimally of flour and water; salt is present in most cases; and usually a leavening agent such as yeast is used. Breads may also contain some amounts of sugar, spices, fruit (such as raisins, pumpkin or bananas), vegetables (like onion or zucchini), nuts, or seeds (such as caraway, sesame or poppy seeds). There are a wide variety of breads, with preferences differing from region to region. Bread means the product made by baking a yeast - leavened dough prepared from one or more cereal flours or meals and water. Wholegrain means the intact grain or the dehulled, ground, milled, cracked or flaked grain where the constituents - endosperm, germ, bran - are present in such proportions that represent the typical ratio of those fractions occurring in the whole cereal, and includes wholemeal. Wholemeal means the product containing all the milled constituents of the grain in such proportions that it represents the typical ratio of those fractions occurring in the whole cereal. The inner soft part of bread is referred to as the crumb (not to be confused with small bits called "crumbs"). The outer hard part of bread is called the crust. The latter is in common usage, however "crumb" is used mainly by professionals.

Etymology
The word itself, Old English bread, is common in various forms to many Germanic languages; such as Frisian brea, Dutch brood, German Brot, Swedish brd, and Norwegian brd; it has been claimed to be derived from the root of brew, but more probably is connected with the root of break, for its early uses are confined to broken pieces, or bits of bread, the Latin frustum, and it was not until the 12th century that it took the placeas the generic name for breadof hlaf (modern English loaf), which appears to be the oldest Teutonic name; Old High German hleib and modern German Laib, or Finnish leip, Estonian leib, and Russian (khleb) are similar (all are derived from Old Germanic).

History
Bread is one of the oldest prepared foods, dating back to the Neolithic era. The first breads produced were probably cooked versions of a grain-paste, made from ground cereal grains and water, and may have been developed by accidental cooking or deliberate experimentation with water and grain flour. Descendants of these early breads are still commonly made from various grains worldwide, including the Mexican tortilla, Indian and Pakistani chapati, Scottish oatcake, North American johnnycake, Hebrew Pita bread (Pitot in Hebrew) and Ethiopian injera. The basic flat breads of this type also formed a staple in the diet of many early civilizations with the Sumerians eating a type of barley flat cake, and the 12th century BC Egyptians being able to purchase a flat bread called ta from stalls in the village streets

For generations, white bread was considered the preferred bread of the rich while the poor ate dark bread. However, the connotations reversed in the 20th century with dark bread becoming preferred as having superior nutritional value while white bread became associated with lower class ignorance of nutrition.

Composition and chemistry

Formulation
The amount of water and flour are the most significant measurements in a bread recipe, as they affect texture and crumb the most. Professional bakers use a system of percentages known as Bakers' Percentage in their recipe formulations, and measure ingredients by weight instead of by volume. Flour is always 100%, and the rest of the ingredients are a percent of that amount by weight. Common table bread in the U.S. uses approximately 50% water, resulting in a finely textured, light, bread. Most artisan bread formulas contain anywhere from 60 to 75% water. In yeast breads, the higher water percentages result in more CO2 bubbles, and a coarser bread crumb. One pound (500 g) of flour will yield a standard loaf of bread, or two french loaves.

Flour
Flour is a product made from grain that has been ground into a powdery consistency. It is flour that provides the primary structure to the final baked bread. Commonly available flours are made from rye, barley, maize, and other grains, but it is wheat flour that is most commonly used for breads. Each of these grains provides the starch and protein necessary for the production of bread. Wheat flour in addition to its starch contains three water soluble proteins groups, albumin, globulin, proteoses, and two non-water soluble proteins groups, glutenin and gliadin. When flour is mixed with water the water-soluble proteins dissolve, leaving the glutenin and gliadin to form the structure of the resulting dough. When worked by kneading, the glutenin forms strands of long thin chainlike molecules while the shorter gliadin forms bridges between the strands of glutenin. The resulting networks of strands produced by these two proteins is known as gluten. Gluten development improves if the dough is allowed to autolyse.

Liquids
Water, or some other liquid, is used to form the flour into a paste or dough. The volume of liquid required varies between recipes, but a ratio of 1 cup (2 dL) of liquid to 3 cups (7 dL) of flour is common for yeast breads while recipes that use steam as the primary leavening method may have a liquid content in excess of one part liquid to one part flour by volume. In addition to water, other types of liquids that may be used include dairy products, fruit juices, or beer. In addition to the water in each of these they also bring additional sweeteners, fats, and or leavening components.

Leavening
Leavening is the process of adding gas to a dough before or during baking to produce a lighter, more easily chewed bread. Most bread consumed in the West is leavened.

Chemical leavening
A simple technique for leavening bread is the use of gas-producing chemicals. There are two common methods. The first is to use baking powder or a self-rising flour that includes baking powder. The second is to have an acidic ingredient such as buttermilk and add baking soda. The reaction of the acid with the soda produces gas. Chemically-leavened breads are called quick breads and soda breads. This technique is commonly used to make muffins and sweet breads such as banana bread.

Yeast leavening
Many breads are leavened by yeast, a type of single-celled fungus. The yeast used for leavening bread is Saccharomyces cerevisiae, the same species used for brewing alcoholic beverages. This yeast ferments carbohydrates in the flour, including any sugar, producing carbon dioxide. Most bakers in the U.S. leaven their doughs with commercially produced baker's yeast. Baker's yeast has the advantage of producing uniform, quick, and reliable results, because it is obtained from a pure culture.

Steam leavening
The rapid expansion of steam produced during baking leavens the bread, which is as simple as it is unpredictable. The best known steam-leavened bread is the popover. Steam-leavening is unpredictable since the steam is not produced until the bread is baked. Steam leavening happens regardless of the rising agents (soda powder, yeast, bakingpowder, sour dough, egg snow)

The rising agent generates carbon dioxide - or already contains air bubbles. The heat vaporises the water from the inner surface of the bubbles within the dough. The steam expands and makes the bread rise.

Bacterial leavening
Salt-risen bread employs a form of bacterial leavening that does not require yeast. Although the leavening action is not always consistent, and requires close attention to the incubating conditions, this bread is making a comeback due to its unique cheeselike flavor and fine texture.

Aeration
Aerated bread is leavened by carbon dioxide being forced into dough under pressure. The technique is no longer in common use, but from the mid 19th to 20th centuries bread made this way was somewhat popular in the United Kingdom, made by the Aerated Bread Company and sold in its high-street tea rooms.

Fats or shortenings
Fats such as butter, vegetable oils, lard, or that contained in eggs affects the development of gluten in breads by coating and lubricating the individual strands of protein and also helping hold the structure together. If too much fat is included in a bread dough, the lubrication effect will cause the protein structures to divide. A fat content of approximately 3% by weight is the concentration that will produce the greatest leavening action. In addition to their effects on leavening, fats also serve to tenderize the breads they are used in and also help to keep the bread fresh longer after baking.

Bread Nutrition Information

BREAD TYPE: SOURDOUGH
INGREDIENTS UNBLEACHED FLOUR, CIDER, EVAPORATED CANE JUICE, SALT, AND YEAST CALORIES: 110

% DAILY VALUE* SODIUM TOTAL CARBOHYDRATES DIETARY FIBER SUGARS PROTEIN IRON 170mg 23g 1g 1g 1g 7% 8% 4% 6%

*PERCENT DAILY VALUES ARE BASED ON A 2,000 CALORIE DIET

BREAD TYPE: TUSCAN WHEAT

INGREDIENTS UNBLEACHED FLOUR, ORGANIC WHOLE WHEAT FLOUR CIDER, MOLASSESS, SALT, AND YEAST CALORIES : 110
% DAILY VALUE* SODIUM TOTAL CARBOHYDRATES DIETARY FIBER SUGARS PROTEIN IRON 170mg 23g 1g 1g 3g 7% 8% 4% 6%

*PERCENT DAILY VALUES ARE BASED ON A 2,000 CALORIE DIET

BREAD TYPE: DARK RYE

INGREDIENTS UNBLEACHED FLOUR, ORGANIC RYE FLOUR, CIDER, MOLASSESS, CARAWAY SEEDS, KOSHER SALT, AND YEAST CALORIES: 110
% DAILY VALUE* SODIUM TOTAL CARBOHYDRATES DIETARY FIBER SUGARS PROTEIN IRON 170mg 24g 7% 8%

1g 1g 3g

4% 8%

*PERCENT DAILY VALUES ARE BASED ON A 2,000 CALORIE DIET

BREAD TYPE: NEW YORK RYE

INGREDIENTS UNBLEACHED FLOUR, ORGANIC RYE FLOUR, CIDER, CARAWAY SEEDS, EVAPORATED CANE JUICE, SALT, AND YEAST CALORIES: 110
% DAILY VALUE* SODIUM TOTAL CARBOHYDRATES DIETARY FIBER SUGARS PROTEIN IRON 180mg 24g 1g 1g 3g 8% 8% 4% 6%

*PERCENT DAILY VALUES ARE BASED ON A 2,000 CALORIE DIET

BREAD TYPE: CINNAMON RAISIN

INGREDIENTS UNBLEACHED FLOUR, OAT BRAN, CIDER RAISINS, MOLASSESS, CINNAMON, KOSHER SALT, AND YEAST CALORIES: 120
% DAILY VALUE* SODIUM TOTAL CARBOHYDRATES DIETARY FIBER SUGARS PROTEIN IRON 150mg 25g 1g 7g 3g 6% 8% 4% 6%

*PERCENT DAILY VALUES ARE BASED ON A 2,000 CALORIE DIET

BREAD TYPE: ROASTED RED ONION AND DILL

INGREDIENTS UNBLEACHED FLOUR, ORGANIC RYE FLOUR, CIDER, ROASTED RED ONIONS, DILL, SUGAR, KOSHER SALT, AND YEAST CALORIES: 110
% DAILY VALUE* SODIUM TOTAL CARBOHYDRATES DIETARY FIBER SUGARS PROTEIN IRON 170mg 24g 1g 1g 3g 7% 8% 4% 8%

*PERCENT DAILY VALUES ARE BASED ON A 2,000 CALORIE DIET

BREAD TYPE: GREEK OLIVE

INGREDIENTS UNBLEACHED FLOUR, ORGANIC WHOLE WHEAT FLOUR, CIDER GREEK OLIVES, MOLASSESS, KOSHER SALT, AND YEAST CALORIES: 110 CALORIES FROM FAT: 5
% DAILY VALUE* TOTAL FAT SODIUM TOTAL CARBOHYDRATES DIETARY FIBER SUGARS PROTEIN IRON 1g 200mg 21g 1g 1g 5g 2% 8% 7% 4% 6%

*PERCENT DAILY VALUES ARE BASED ON A 2,000 CALORIE DIET

BREAD TYPE: OAT AND HONEY

INGREDIENTS UNBLEACHED FLOUR, OAT BRAN, CIDER, HONEY, SALT, AND YEAST CALORIES: 110
% DAILY VALUE* SODIUM TOTAL CARBOHYDRATES DIETARY FIBER SUGARS PROTEIN IRON 170mg 23g 1g 3g 3g 7% 8% 4% 6%

*PERCENT DAILY VALUES ARE BASED ON A 2,000 CALORIE DIET

BREAD TYPE: SIX GRAIN & PUMPKIN SEED

INGREDIENTS UNBLEACHED FLOUR, ORGANIC CRACKED WHEAT, CRACKED BARLEY, STEEL-CUT OATS, CORN GRITS MILLET, PUMPKIN SEEDS, FLAX SEED, CIDER, HONEY, KOSHER SALT, AND YEAST CALORIES: 150 CALORIES FROM FAT: 15
% DAILY VALUE* TOTAL FAT SODIUM TOTAL CARBOHYDRATES DIETARY FIBER SUGARS PROTEIN IRON 1.5g 170mg 30g 1g 3g 5g 2% 7% 10% 4% 10%

*PERCENT DAILY VALUES ARE BASED ON A 2,000 CALORIE DIET

BREAD TYPE: CHOCOLATE BREAD KIT

INGREDIENTS UNBLEACHED FLOUR, WATER, COCOA, CHOCOLATE CHIPS, BROWN SUGAR, SALT, AND YEAST. ADD EGGS AND WATER NUTRITION FACTS (with Eggs and Water) CALORIES: 150 CALORIES FROM FAT: 30
% DAILY VALUE* TOTAL FAT SATURATED FAT CHOLESTEROL SODIUM TOTAL CARBOHYDRATES DIETARY FIBER SUGARS PROTEIN CALCIUM IRON 3.5g 2g 15mg 180mg 26g 2g 7g 4g 5%

9%
5% 7% 6% 8% 2% 10%

*PERCENT DAILY VALUES ARE BASED ON A 2,000 CALORIE DIET

BREAD TYPE: PUMPERNICKEL

INGREDIENTS UNBLEACHED FLOUR, ORGANIC PUMPERNICKEL, CIDER, BROWN SUGAR, UNSWEETENED COCOA, MOLASSESS, FENNELL SEEDS, SALT, AND YEAST CALORIES: 110

% DAILY VALUE* SODIUM TOTAL CARBOHYDRATES DIETARY FIBER SUGARS PROTEIN CALCIUM IRON 160mg 23g 1g 2g 3g 7% 8% 4% 4% 10%

*PERCENT DAILY VALUES ARE BASED ON A 2,000 CALORIE DIET

BREAD TYPE: HARVEST BREAD

INGREDIENTS UNBLEACHED FLOUR, OATS, APPLES, RAISINS, CIDER, SUNFLOWER SEEDS, SESAME SEEDS, WALNUTS, BUCKWHEAT HONEY, SALT, AND YEAST CALORIES: 110
% DAILY VALUE* TOTAL FAT SODIUM TOTAL CARBOHYDRATES DIETARY FIBER SUGARS PROTEIN IRON 1g 150mg 21g 1g 3g 3g 2% 6% 7% 4% 8%

*PERCENT DAILY VALUES ARE BASED ON A 2,000 CALORIE DIET

BREAD TYPE: MULTI-GRAIN ANADAMA

INGREDIENTS

UNBLEACHED FLOUR, CORNMEAL, ORGANIC WHEAT FLOUR, PUMPERNICKEL FLOUR, RYE FLAKES, CR. WHEAT, CR. RYE, CR. BARLEY, STEEL-CUT OATS, CORN GRITS, MILLET, FLAX SEED, CIDER, MOSASSESS, CRACKED BLACK PEPPER, SALT, AND YEAST CALORIES: 120 CALORIES FROM FAT: 5
% DAILY VALUE* TOTAL FAT SODIUM TOTAL CARBOHYDRATES DIETARY FIBER SUGARS PROTEIN CALCIUM IRON 0.5g 160mg 25g 1g 1g 4g 1% 7% 8% 4% 2% 10%

*PERCENT DAILY VALUES ARE BASED ON A 2,000 CALORIE DIET

References

Kaplan, Steven Laurence: Good Bread is Back: A Contemporary History of French Bread, the Way It Is Made, and the People Who Make It. Durham/ London: Duke University Press, 2006. Jacob, Heinrich Eduard: Six Thousand Years of Bread. Its Holy and Unholy History. Garden City / New York: Doubleday, Doran and Comp., 1944. New 1997: New York: Lyons & Burford, Publishers (Foreword by Lynn Alley), Spiekermann, Uwe: Brown Bread for Victory: German and British Wholemeal Politics in the Inter-War Period, in: Trentmann, Frank and Just, Flemming (ed.): Food and Conflict in Europe in the Age of the Two World Wars. Basingstoke / New York: Palgrave, 2006, pp. 143-171, Tannahill, Reay (1973). Food in History. Stein and Day. Cunningham, Marion (1990). The Fannie Farmer cookbook, illustrated by Lauren Jarrett, 13th edition, New York: Alfred A. Knopf Trager, James (1995). The food chronology : a food lover's compendium of events and anecdotes from prehistory to the present. Henry Holt. Davidson, Alan (1999). The Oxford Companion to Food. Oxford University Press. McGee, Harold (2004). On food and cooking. Scribner. D. Samuel (2000). "Brewing and baking". Ancient Egyptian materials and technology. Eds: P.T. Nicholson & I. Shaw. Cambridge: Cambridge University Press, 537-576.