Medical  Explorer

Custom Search

Drugs A to Z  :  A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  R  S  T  U  V  W  X  Y  Z
Medicinal Ingredients : A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z

Beauty Products : A  B  C  D  E  F  G  I  M  N  O  P  R  S  T  V

Aging      Allergies     Alzheimer's      Arthritis    Asthma      Bacteria   new Cancer    Chickenpox     Colds     Constipation      Diabetes      Epilepsy     Fatigue     Fever     Genetics       Haemorrhoids       newHeadaches      Hepatitis    Immunity      Infection      Insomnia       Leprosy       Menopause      Obesity      Osteoporosis     Other Diseases    Pain      PMS     Parasites     Sinusitis     newStroke     Toxicology    Urology

Arthritis medications
newGeneral Health
Medicinal food
Chinese medicine
OTC Drugs
Health Products



Since prehistoric times, bread has been a staple food in virtually every society. As early hunter-gatherers settled into agricultural societies, they learned how to transform various grains into bread. This simple food required only stones to grind grain into flour or meal, water or another liquid to mix it into dough, and a means of baking or cooking it.


Over the centuries, each society developed its own unique types of bread. The huge variety of baked goods available to us at our supermarkets and bakeries today different-shaped loaves of white, wheat, rye, pumpernickel, sourdough, and multigrain breads, croissants and matzos, bagels and muffins, tortillas, pita, and chapatis, among many others represent a dietary melding of dozens of diverse cultures.


Giving Dough a Life

The simplest and oldest breads are flat, or unleavened; they are made by mixing flour or meal with water and then baking, trying, or steaming it. Examples include matzo, tortillas, chapatis, and some types of crackers. The addition of yeast, baking soda, or other leavening agent to the flour-and-water mixture allows the dough to expand, or rise, and gives the bread a lighter, finer texture than unleavened types.


The type of flour used and the manner in which it and the other ingredients interact give the various kinds of breads their unique textures and flavors. In many industrialized countries the most popular breads are made from wheat flour, which produces a product with a light texture. When wheat flour is kneaded with liquid, the gluten proteins absorb water to form an elastic dough that traps gas from the fermenting yeast; bubbles of carbon dioxide are formed resulting in the light texture. Rye and some other flours contain varying amounts of gluten, but none come close to that of wheat which is why breads made from other grains tend to be heavy and coarse. To make a lighter-textured bread from rye, barley, or other grains, some wheat flour is usually added to the dough.


Flavor and texture are also influenced by the type of liquid mixed into the dough plain water, milk, beer, and fruit juice are common choices. Sugar or honey may be added to "feed" the yeast and make the bread rise at a faster rate; it also result sin a moister product. A small amount of salt is needed to strengthen the gluten and to temper the rate at which the yeas multiplies. Butter or other fat is often added to flavor commercial breads; it also makes pastry-like breads, such as croissants, rich and flaky.


Check the ingredients. Bread sold in North America is often mass-produced; such products contain various preservatives emulsifiers, an bleaches or coloring agents to extend their shelf life and improve their appearance. These additives do not alter nutritional value, but most commercial bread may be too high in salt for people on low-sodium diets. Also, people who have celiac disease cannot tolerate the gluten in most bread. People with food allergies may react to specific ingredients; for example, people allergic to molds may react to sourdough or very yeasty breads. Some health food stores and specialty shops offer breads that are gluten-free; people with food allergies should always check labels for any offending ingredients.


Nutritional Value

Traditionally, bread has been called the staff of life, implying that it alone is all that is required for total nutrition. This is inaccurate. While bread does provide starch, protein, and some vitamins and minerals, it is far from being nutritionally complete. It lacks such essentials as vitamins A, B12, C, and D. Many of the nutrients in the grain are destroyed by milling and processing, but some (typically folate, iron, thiamine, riboflavin, and niacin) are added later to restore the nutrients to their original levels or, in some cases, even increase them; consequently, enriched white flour often has more of the B complex vitamins than are found in whole-wheat flour. In general, however, whole-grain flours are more nutritious than their highly processed counterparts; they also provide more dietary fiber.


Look for added nutrients. The addition of other ingredients also increases the nutritional value of bread. Depending upon the type, these may include soy, flax, eggs, molasses, raisins and other dried fruits, whole grains seeds, and various types of cheese.


Contrary to popular belief, bread is not especially fattening; a typical slice of white or whole-wheat bred contains just 65 to 80 calories. But slathering bread with butter, margarine, or other fatty spreads does make it higher in calories; a low-sugar jam or an all-fruit preserve in s amore healthful spread.











Health news
Cardiovascular Guide
Natural Remedies
Treatment of Cancer
Women's Health
Irritable bowel syndrome
Common Childhood Illnesses
Prescribed Drugs