When it comes to bread in Australia, you will find there are as many varieties as there are palates. Here we take a look at the different types of breads you can choose from:
#1 White Bread
Contrary to what people believe, Australian white bread flour doesn’t go through a bleaching process. It’s actually made from milled wheat; the milling removes the grain’s outer layers and the result is soft, white bread with a subtle flavour that can complement all types of fillings. It doesn’t have any fibre like wholegrain bread; however, it’s still a good source of carbs and proteins and is fortified with folic acid, iodine and thiamine as well.
White bread fact: The processes that make white dough rise very rapidly also increase the bread’s glycaemic index; this means white bread cannot provide your body lasting energy. You can offset this high GI with protein-rich fillings such as chicken peanut butter, eggs and cheese. One slice of white bread contains about 1g of fibre.
#2 Wholegrain Bread
It’s common for people to confuse multigrain bread with wholegrain bread. Multigrain bread is essentially white bread that has grains in it. On the other hand, wholegrain bread has seeds and other wholegrain combined with wholemeal flour and this adds to its nutritional value. Wholegrain bread such as the sourdough and rye varieties can have up to 4 times the fibre of standard white bread, which makes them an extremely healthy option.
Wholegrain bread fact: This bread has a low GI as the grains and seeds take a much longer time to digest. These breads are excellent for your lunchtime sandwiches since they release energy very slowly; this keeps you satiated for longer. Linseed & soya are a good Omega3 fat addition as well. One slice of white bread contains between 1.5 to 4.5g of fibre.
#3 Wholemeal Bread
The nutritional value of wholemeal bread that’s made from whole ground grains is similar to that of wholegrain bread. But most packaged bread that available in supermarkets is made with a combination of white flour and wheat germ & bran that’s removed during milling. This makes for longer-lasting flour; however, it doesn’t really have the kind of balanced nutrition value that natural wholemeal bread does. The latter has much more minerals, vitamins and fibre than white bread, and it’s fortified with folic acid and iodine as well.
Wholemeal bread fact: Wholemeal bread gets digested faster than wholegrain as it has a higher GI. One slice of white bread contains about 2g of fibre.
#4 Flatbreads & Wraps
These breads don’t have any yeast in them and the health rating is based on the type of flour used.
Flatbread fact: You can have pieces of flatbread as an alternative to crackers; they are more nutritious than the latter. The fibre content varies between 1 and 7g per slice, based on the weight of the slice and the flour used.
#5 Wholegrain Rye Bread
This bread has quite a heavy texture compared to most other breads because it has lower gluten content. The lighter rye that’s a combination of wheat flours and rye comes somewhere halfway between wholemeal and white bread in terms of nutrition. However, wholegrain rye that has added grains is very high in vitamin and fibre content.
Wholegrain Rye Bread fact: If you suffer from coeliac disease, you should stay away from all types of rye bread. The fibre content varies between 1 and 4g per slice.
#6 Wholegrain Sourdough
This dough is left to rise for almost 18 hours and this gives it a low GI and more flavour. The fibre, vitamin and mineral levels of this bread vary based on the type of flour used and wholegrain sourdough is very high on nutrition.
Wholegrain Sourdough fact: Some loaves that are labelled sourdough aren’t really sourdough at all; they have artificial flavouring and it’s important that you check the label before you purchase it. The fibre content varies between 1 and .5g per slice.
At Ganache Patisserie you will find fantastic basic and exotic breads for everyday consumption as well as for accompaniments with special dishes. Come and explore our delicious and scrumptious world of goodies.
Thanks for reading,
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