White bread

White bread (also wheat bread) is bread that is baked from wheat flour. When baking yeast, rare wheat sourdough is used predominantly.

In Germany, the flour used at least 90 % wheat flour needs to be. Up to ten percent of other cereals can be added. Bread contains less than 10 parts by weight of fat and / or sugar to 90 parts by weight of grains and / or grain products.

Wheat bread is easy to digest, but is subject to rapid aging. It should, therefore, like all white pastries to be eaten quickly.

History of white bread

Wheat was baked from time immemorial to white bread, which was considered more valuable, the brighter it was. In the Egyptian Middle Kingdom officials received as part of their wages daily two loaves of white bread, in ancient Rome there was a separate guild of white bread baker. In order to recover the desired bright flour, it was finely sieved still with the bran or " shaken " in fabric bags. The remaining bran served after it was cooked, as pig feed. In order to avoid fraud, it was banned in France from about 1500 to grind the bran a second time - they would otherwise have to be mixed with finer flour unnoticed.

The traditional preference for light wheat bread and operated for producing the high cost have nutritional reasons (wholemeal products are used by some people not well tolerated ). Since the 1920s, however, was - especially in Germany - the idea spread, white bread is unhealthy and whole wheat bread, which was until then, except in times of emergency or as Kommissbrot, shunned, is a more valuable food. From the perspective of nutrition physiology is recommended that whole grains in your diet should have a sufficient share.