Caloric content of bread

Despite the fact that on the shelves of shopsthere is a huge selection of different bakery products, they all have little in common with the taste of real bread. It's time to learn all his secrets, and also the most important thing about the calorie content of bread.

Many people know the smell and taste of real bread,prepared according to ancient recipes. Unfortunately, in most cases, his counterfeits come to the tables without taste, which in addition rapidly become stale, crumbled and moldy.

The secret of good bread is the waycooking dough. It should be well kneaded and raised. Flour should be rich in gluten, which is responsible for the structure of the bread. The higher the gluten, the better. Bread from such flour is fluffy, of good shape, has a crusty crust and lasts longer fresh. To date, most bread is made using modern methods - quickly, from ready-made mixtures containing bakery additives. This is, for example, the emulsifier E-471, which actually gives the test a uniform, silky texture, without important stages of preparing the dough and without leaven.

In the test on leaven there are lactic acidbacteria and yeast, so that the fermentation process can occur. It is in this test that air bubbles appear, and also some unhealthy compounds are destroyed. The use of baking powder (eg sodium bicarbonate, ammonium bicarbonate) in white buns and bread makes it wet and fluffy, like cotton. But, at the same time, it is perishable and quickly covered with mold.

Preservatives are also added to the bread, such asE282 calcium propionate to extend its shelf life. Bread on leaven can be stored for many days, and no additives are needed. It can lie for several weeks and will soon solidify like a stone, rather than deteriorate.

The safest source is bread from smallbakeries, where baked according to traditional recipes. Avoid bread wrapped in packages, in particular from polyethylene. Because of the rush in production, it is packaged unheated. The bag collects moisture, which does not evaporate and eventually develops mold. For this reason, do not place hot baked goods in a bag. The fastest is molding bread with the addition of milk, whey and sugar. The most "suspicious" is bread with a long shelf life, because it is heavily stuffed with chemicals.

Caloric content of bread

From bread that does not contain fat or containsit in a small amount do not get better. The high caloric content of bread can be due only to various additives. The product is the main source of complex carbohydrates, which should be 50-60 percent of the daily diet, and therefore should not be abandoned. The calorie content of white bread is about 75 kcal (slice), and the oil bagel is already 329 kcal. Crispy bread contains 357 calories (one loaf of 36 calories).

Caloric content of bread in combination with differentthe products with which it is lubricated, significantly increases. Those who do not want to get better, it is better to avoid chocolate oil (660 kcal per hundred grams), butter (730 kcal per hundred grams), margarine (180 to 720 kcal per hundred grams). The calorie content of bread with honey or jam is somewhat less: one hundred and fifty grams of jam is about one hundred and sixty kcal, one hundred gram of honey is about three hundred and thirty kcal.

Dark bread is more valuable than light bread, but withprovided that the dark color is caused by the flour, and not by the coloring matter. It contains two to three times more fiber than white bread. Caloric content of wheat and rye bread differs insignificantly. Dark also contains more vegetable proteins, vitamins and minerals. Dark bread can not be eaten by people suffering from diseases of the liver and intestines.