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Here's our general rule of thumb: For sturdier-textured baked goods (bread, pizza dough), swap at least 50% (and up to 100%) of the all-purpose flour with regular whole-wheat or milder-flavored ...
Nutrition (Per 1-slice serving): Calories: 80 Fat: 0.5 g (Saturated fat: 0 g) Sodium: 75 mg Carbs: 15 g (Fiber: 3 g, Sugar: 0 g) Protein: 5 g "Ezekiel 4:9 Sprouted Whole Grain Bread earns a top ...
The exact composition of products legally marketable as "whole wheat bread" varies from country to country and even within one country. In some cases, the bread is made with whole-grain flour that contains all of the component parts of the grain in the same ratios as they occur in nature, whereas in other cases the bread may include only representative amounts of bran or wheat germ.
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.
Flour provides the primary structure, starch and protein to the final baked bread. The protein content of the flour is the best indicator of the quality of the bread dough and the finished bread. While bread can be made from all-purpose wheat flour, a specialty bread flour, containing more protein (12–14%), is recommended for high-quality bread.
One slice of 100% whole wheat bread can have anywhere from 2 to 4 grams of fiber per slice, depending on the size of the bread. Adults should be eating 14 grams of fiber for every 1,000 calories ...
Whole-wheat flour is used in baking of breads and other baked goods, and also typically mixed with lighter "white" unbleached or bleached flours (that have been treated with flour bleaching agent(s)) to restore nutrients (especially fiber, protein, and vitamins), texture, and body to the white flours that can be lost in milling and other ...
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