How many of you will have the habit of going to the baker early in the morning. Of course, starting the day with that intoxicating smell of freshly baked bread or pizza certainly helps to improve your mood. Then you know the fresh product always has great advantages.
But so, white or wholemeal bread, what choice do you make? The whole grain bread, for example, it has grown considerably in recent years. This is in fact increasingly requested by health conscious consumers and particularly recommended during diets since thanks to the higher fiber content, it has a better digestibility. Moreover it preserves all the vitamins (B and PP), proteins, antioxidants and fibers of the cereals with which it is produced, since the grains are not subjected to the refining process, which always involves the loss of precious nutrients. "The integral doc", which is usually dark and compact, is made only with soft wheat flour whole. The most common type, light and fluffy, it is often produced with refined flour with added bran and has less nutrients. In In addition, very little salt is used, which is instead used in greater quantities in the white one less rich in flavor.
That one Whiteinstead it is made with wheat flour from which the bran and the germ are removed. From an analysis of the Coldiretti he was born in Censis it emerged that today we hardly consume 85 grams of white bread each, compared to past years, where consumption was around 120 grams (180 – 197 grams if you still go back). This decline in consumption is partly accompanied by a greater interest in organic bread, gluten-free bread and those based on alternative grains to wheat such as spelled. Variations a long leavening, fat-free, with little salt, wholemeal and zero-kilometer. This allows us to understand how we Italians have decided over time to change our habits. Without ever giving up bread, however, because – you know. when eaten in the right quantities, it is extremely important for our well-being. In fact, white bread has a great satiating power, it is the perfect food to accompany any product, it is one of the foods with a low cholesterol content and contains iron, vitamin A, vitamins of group B and D.
I don't know if you knew that bread and sport are excellent allies, for any type of sport regardless of level and practice. Carbohydrates provide a reserve of energy for a long period of time and contribute to the proper functioning of the muscles. In this case recommended the whole grain bread, which contains the largest number of nutrients.
During the meeting "The new trends in bread consumption in Italy. The drivers that guide the consumer's choice", derived from 72% of survey respondents Italmopa (Industrial Millers Association of Italy) on the new trends in the consumption of bread in Italy and presented at Sigep in Rimini (International exhibition of ice cream, pastry and artisan bakery), it was observed that the84% of Italians habitually consume bread against 16% who say they do not eat it or consume it occasionally for reasons above all of a dietary and healthy nature. Overall, the annual per capita consumption in the peninsula is about 41 kg. Among the more types "trendy" 24% of the interviewees intend to increase their consumption of bread obtained from organic flours, 19% from ancient grain flours and 18% from stone-ground flours. On the other hand, only 14% of consumers intend to focus on a greater consumption of bread obtained from flours of national / regional grains only. Among the various types of bread emerges, in particular, a positive trend for those obtained from whole or semi-whole wheat flours ".
HOW TO RECOGNIZE THE "REAL" WHOLEMEAL BREAD
A food, like bread, can be defined whole wheat if it has been produced exclusively with flours that have not undergone refining processes. The refining process impoverishes the flour by depriving it of bran and wheat germ. According to Law 187 of 9 February 2001 a flour "it can be defined as integral when the ash content is between 1.3 and 1.7% of the dry matter ". So what does this mean? It means that a product made with refined flours subsequently enriched with bran it can be defined as integral because the overall ash rate respects the parameters. A truly wholemeal flour that contains all the components of the grain, including the precious wheat germ, has shorter storage times than refined flours. So when we go to the supermarket how can we recognize the true integral? L' attention must be paid immediately to the label! The wording "Whole wheat" it is not a guarantee that the product is not refined. You should always check some basic information. A wholemeal product must necessarily have in the ingredients list "wholemeal flour". So first check the ingredients list: you must find it written "Wholemeal flour of …" followed by the percentage value. If, for example, the package says "wheat flour" followed by the words "bran" or "cruschello" then you are faced with a fake wholemeal. That product was made with refined flours (00 or 0), typical of white bread, to which bran was added later. Furthermore, the ingredients must be listed in order of decreasing quantity. Those that appear first are those contained in the greatest quantity.
HOW TO ACCOMPANY HIM
In reality thepairing bread and food lends itself to infinite combinations. There are no rules, on the contrary: bread is probably the only food that can really accompany any type of dish. If we prefer to opt for the wholemeal one, thus rediscovering a more rustic flavor, we cannot go wrong if we decide to accompany it with these particular ingredients: salted butter, for example, smoked salmon. Deliciousness!. Or, to try absolutely with the soft cheeses or savory cold cuts. To start the day well, for breakfast, don't give up wholemeal bread butter and jam, with which it marries perfectly, which besides being an ancient delicacy. But if in the end we decide to treat ourselves very well, this, tasted together with crustaceans and molluscs or caviar, has no equal
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