Bread is healthy.
– do bread fattening? would a white bread brings fiber? is there gluten-free breads? how much bread must we eat per day?
-Abel Mariné, Emeritus Professor of nutrition at the Universitat de Barcelona and Xavier Barriga, master Baker of Turris, we talk about the nutritional aspects of bread
Spain, March of 2013– the bread is a food which is part of the backbone of the Mediterranean diet. Renowned professor in nutrition Abel Marine and Turris, Xavier Barriga, master Baker collaborate regularly in the dissemination of the healthy properties of the bread both from the nutritional point of view as a gastronomic. In their workshops and conferences to defend this food as one of the pillars of our diet in an environment of rush that often leads to poor diet and sedentary lifestyle.
The bread is satiating, zero fat, contains few calories and nutrients. In terms of nutritional benefits bread stands out for its contribution of absorption slow (about 58%) carbohydrates, which are stored in our body in the form of energy, not from fat.
how much do we have to eat?
Bread consumption has declined. Today the children bread consumption had not been never so low and there had never been so much obesity in this collective ” points Abel Marine. According to the Professor, now eat about 90 gr. daily bread, the lowest amount of history. According to Xavier Barriga, master Baker of Turris intake of 100 grams of bread each day covers 32% of the daily requirement of vegetable proteins.
Bread brings starch: starch is found in wheat flour and it is a slow absorption sugar. Does not pass directly to the blood, if not that the body creates an energy reserve which, as you are asking for it, is breaking down into simpler sugars (glucose) and will be used as fuel steadily. This contribution continues power prevents the sensation of hunger.
Bread brings proteins of plant origin: the proteins present in bread have a direct influence on the growth of children and adolescents. It contains essential amino acids and has a poor level of lysine. In a balanced diet is to eat other protein-rich food so that the total value of the protein increase, such as meat or fish.
bread contains fiber: wheat consist of non-digestible carbohydrates. Whole-grain bread contains more percentage of fiber, although white bread also adds fiber to a lesser extent.
bread provides vitamins and minerals: the vast majority of the vitamins come from grain of wheat, as well as lipids, located in the germ. It provides mineral salts, iron, zinc, magnesium, potassium, niacin, and vitamins B1, B2 and B6.
In addition to the nutritional content, the process of making bread and the use of good raw materials is very important to maintain the quality of the product. A good kneading to form gluten and oxygenate the mass, a proper rest where they develop the organic acids that give the bread flavor and a long process of fermentation to give time to the acids to develop. In addition to cooking with stone oven to give shape to the crust and Crumb, they are the fundamental secrets to develop a quality, according to Xavier Barriga bread.
Myths about the bread
Bread fattening: false. The bread has no fat, yes slow absorption carbohydrates. We have to avoid is mix the bread and other carbohydrates, choose vegetable snacks and watch with that accompany it.
Bread for Celiacs: we cannot say that there is a bread without gluten, since the formation of gluten is the first steps to develop a good bread. But the industry has made an effort to respond to this collective and already there are bread-like alternatives, while the texture and flavor are very different.
Less-fattening a toasted a slice of bread: false. To toast they have drawn the water, but it still has the same amount of calories. If we speak of 100 gr. of bread, which brings about 244 calories, these are retained, whether the bread is toasted or not. The only difference will be that the bread will weigh less, but the amount of calories and nutritional components will remain equal.
Master Xavier Barriga advice: eat bread. The correct amount for your energy expenditure in daily, to be able to be a bread in long fermentations that break down the starch part and therefore make it more palatable. Alternating white breads with fiber breads and sometimes rewarded with these so tasty breads enriched with other foods (chocolate, nuts…) that will make you enjoy the pleasure of eating a good bread.
About TURRIS
Xavier Barriga, as well as the soul of Turris , is a true Ambassador of the development of the artisan bread in the world. In the workrooms of Turris in Barcelona and Sant Cugat, Sabadell, she teaches workshops, where offers all its knowledge, recover ancient flavours and specialities and defends respect for bread production processes and the use of the best ingredients.
Turris, Barriga daily offers more than 25 different bread varieties, from chocolate with candied orange cubes bread or corn bread with pipes of tour-only until the recovery of ancient varieties such as rye bread, the parish bread ” or the coca bread ” or the real baguette. Turris, today, is a reference of authentic artisan bread.
