Wheat bread
| [[File:|frameless|alt=]] | |
| A loaf of wheat bread on a cutting board | |
| Alternative names | |
| Type | Bread |
| Course | |
| Place of origin | |
| Region or state | |
| Associated national cuisine | |
| Created by | |
| Invented | |
| Cooking time | minutes to minutes |
| Serving temperature | |
| Main ingredients | Wheat flour |
| Ingredients generally used | |
| Variations | |
| Food energy | kcal |
| Nutritional value | Protein: g, Fat: g, Carbohydrate: g |
| Glycemic index | |
| Similar dishes | |
| Other information | |
| Website | [ Official website] |
Wheat bread refers to a variety of bread made primarily from wheat flour. Unlike white bread, which is made from refined wheat flour, wheat bread often utilizes whole wheat flour, offering a denser texture and a more complex flavor profile. Wheat bread is a staple food in many cultures around the world, appreciated for its nutritional value, versatility, and the ease with which it can be incorporated into various meals.
History[edit | edit source]
The history of wheat bread dates back thousands of years, with wheat being one of the first crops to be domesticated by humans. The process of bread-making has evolved significantly over time, from simple flatbreads to the diverse array of wheat breads available today.
Types of Wheat Bread[edit | edit source]
There are several types of wheat bread, each with its unique characteristics and uses. Some popular varieties include:
- Whole wheat bread: Made with whole wheat flour, retaining the bran and germ of the wheat for added nutrients.
- White whole wheat bread: Made from white wheat, which is lighter in color and flavor but still contains the whole grain.
- Sprouted wheat bread: Made from wheat grains that have been allowed to sprout, increasing the bread's nutritional value.
Nutritional Value[edit | edit source]
Wheat bread is a good source of carbohydrates, fiber, and various vitamins and minerals, including iron, magnesium, and B vitamins. The exact nutritional content can vary depending on the type of wheat bread and the specific ingredients used.
Culinary Uses[edit | edit source]
Wheat bread can be used in a wide range of culinary applications, from simple sandwiches to complex dishes. It can be served fresh, toasted, or used as an ingredient in recipes like bread pudding, stuffing, and croutons.
See Also[edit | edit source]
Search WikiMD
Ad.Tired of being Overweight? Try W8MD's physician weight loss program.
Semaglutide (Ozempic / Wegovy and Tirzepatide (Mounjaro / Zepbound) available.
Advertise on WikiMD
|
WikiMD's Wellness Encyclopedia |
| Let Food Be Thy Medicine Medicine Thy Food - Hippocrates |
Translate this page: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
தமிழ்,
తెలుగు,
Urdu,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
বাংলা
European
español,
Deutsch,
français,
Greek,
português do Brasil,
polski,
română,
русский,
Nederlands,
norsk,
svenska,
suomi,
Italian
Middle Eastern & African
عربى,
Turkish,
Persian,
Hebrew,
Afrikaans,
isiZulu,
Kiswahili,
Other
Bulgarian,
Hungarian,
Czech,
Swedish,
മലയാളം,
मराठी,
ਪੰਜਾਬੀ,
ગુજરાતી,
Portuguese,
Ukrainian
Medical Disclaimer: WikiMD is not a substitute for professional medical advice. The information on WikiMD is provided as an information resource only, may be incorrect, outdated or misleading, and is not to be used or relied on for any diagnostic or treatment purposes. Please consult your health care provider before making any healthcare decisions or for guidance about a specific medical condition. WikiMD expressly disclaims responsibility, and shall have no liability, for any damages, loss, injury, or liability whatsoever suffered as a result of your reliance on the information contained in this site. By visiting this site you agree to the foregoing terms and conditions, which may from time to time be changed or supplemented by WikiMD. If you do not agree to the foregoing terms and conditions, you should not enter or use this site. See full disclaimer.
Credits:Most images are courtesy of Wikimedia commons, and templates, categories Wikipedia, licensed under CC BY SA or similar.
Contributors: Prab R. Tumpati, MD
