Most bread does contain refined starches, but it doesn't have to. Flour manufacturers strip grains of their bran and germ to produce softer, silkier flour that results in a better rise, and breads made from these flour tend to be smoother, lighter and milder than whole-grain breads. Even if you buy bread labeled "whole grain," it likely contains refined starches in some form, so it's important to read the ingredient label. Making your own bread at home allows you to make it as whole-grain as you want it to be.
About Refined Starch
A grain consists of the germ, which is surrounded by the starchy endosperm and covered by a layer of bran. Refined flours are made only from the endosperm, which is the majority of the grain, and are sold as all-purpose flour, bread flour, cake flour, pastry flour, self-rising flour, semolina and durum flour. Any bread that is not 100 percent whole-grain contains at least some refined flour, as do pastas and crackers. In most cases, the products are made entirely of refined flour unless you see the term "whole grain" somewhere on the package -- even then, they may contain refined flour.
Whole Grain
Whole-grain flour contains less gluten than refined flour because the inclusion of the germ and bran essentially dilutes the gluten-containing endosperm. The germ and bran also make the flour heavier, and the two factors combine to cause an insufficient rise that results in a heavy, dense loaf. To compensate, many bakers use a combination of refined and whole-grain flour -- the ratio varies from a half-and-half mixture to as much as a four-to-one ratio of refined to whole grain. When buying bread, read the ingredients label -- if the first ingredient is whole-grain wheat flour, the bread can be considered whole-grain.
100 Percent Whole Grain
It is possible to get around the addition of refined flour and still end up with a pleasing loaf. The addition of vital wheat gluten works with the flour's native gluten content to produce a better rise, resulting in a loaf that is 100 percent whole grain. The ingredients label should have only whole-grain flour listed, although vital wheat gluten will be listed as a separate ingredient. Dough enhancer or conditioner is not the same thing; while these may also contribute to a good rise, they may contain some regular refined flour unless otherwise specified.
Sugar
In many types of bread, sugar is an essential part of the process. It acts as food for the yeast, to encourage it to keep producing the gas that gets trapped in the gluten fibers, resulting in the air bubbles you see in a slice. White sugar is a refined carbohydrate, so check ingredient labels. Many 100 percent whole-grain loaves use brown sugar, honey, molasses or agave nectar instead. Soft, fluffy sandwich breads are the ones that contain sugar; baguettes and other crusty breads generally do not.
Member Comments