How to Distinguish Quality Bread from Poor Quality 0 10

The classic composition of bread includes flour, water, salt, and yeast. However, manufacturers sometimes enrich bread with vitamins, minerals, dietary fibers, and protein. For example, if whole grain flour is listed in the ingredients, it means that it contains more vitamins, trace elements, and other biologically active substances that whole grains are rich in.

Bread made from rye flour has a higher nutritional value and a balanced amino acid composition compared to wheat bread. Rye bread contains more iron than beef. And 100 grams of rye bread cover 50% of the daily selenium requirement for the body.

Additionally, components may be added to bread to extend its shelf life. In particular, preservatives. The manufacturer is required to indicate their presence on the label. Enzyme preparations may be added to the dough to improve the quality of the bread and prolong its freshness. They break down during baking, so they are not present in the finished bread.

ALL BREAD IS YEAST-FREE

A significant amount of bread is sold with the label "yeast-free." It is more expensive than regular bread. This is a marketing tactic. This term refers to bread made with sourdough. However, all baked goods can be considered yeast-free because yeast is a microorganism that dies when heated. Therefore, when choosing, it is worth focusing on the composition, appearance, smell, and taste of the product. Sourdough bread has a slight sourness.

Extending the Life of a Loaf

The specific shelf life of bread is determined by the manufacturer. It depends on the type of bread, the technology of preparation, special additives (preservatives) in the recipe, and even the method of packaging. For example, rye bread lasts longer than wheat bread because it has a higher moisture content and acidity.

If bread is made using an accelerated method (1.5-2 hours instead of the traditional 5-7 hours), its crumb becomes dry and stale more quickly. Bread made using the traditional method with a sponge or sourdough will retain its freshness longer.

The shelf life can be extended through special treatment or packaging. For example, thermal treatment of bread after baking (sterilization), packaging in a gas environment, where the air inside the packaging is replaced with a mixture of food gases, significantly prolongs the life of loaves and breads.