Characteristics of bread

Bread classification

1． White bread: The flour used to make white bread is ground from the core of wheat particles. Since the flour is white, the color of the bread is also white.

2. Brown bread: In addition to the core part of the wheat particles, the flour used to make this type of bread also includes endosperm and 10% bran.

3． Whole wheat bread: The flour used to make this bread includes all parts of the wheat particles, so this kind of bread is also called whole grain bread. The color of the bread is darker than the brown bread mentioned above. The main eating area is North America.

4. Rye bread: The flour comes from rye and is high in fiber. The bread is darker in color than whole wheat bread. The main eating areas and countries are: Northern Europe, Germany, Russia, the Baltic Sea coast, and Finland.

5. Sourdough bread: generally contains saturated fatty acids or higher carbohydrate content.

6． Unleavened bread: generally used in religious ceremonies.

Country distinction

In addition to the breads in the aforementioned category 1, there are also some breads that are specialties of certain countries and have national or regional characteristics:

1． UK: British bread is famous for Easter hot cross buns (Hot cross buns) and banana bread (Banana bread).

2. Denmark: Danish pastry is famous for its thick sugar juice on the surface, which is characterized by being sweet and high in calories.

3． Germany: Salt and pepper 8-shaped bread (Brezel) or Pretzel.

4. France: French baguette.

5. China: Chinese bread.

Material distinction

1． Staple food bread: Staple food bread, as the name suggests, is consumed as a staple food. The formula of staple bread is characterized by a lower proportion of oil and sugar than other products. According to the international practice of staple bread, based on the amount of flour, the amount of sugar generally does not exceed 10%, and the amount of fat is less than 6%. The main basis is that the staple food bread is usually eaten together with other non-staple foods, so there is no need to add too many auxiliary ingredients. Staple bread mainly includes flat or curved top pillow-shaped bread, large round bread, and French bread.

2. Colored bread: There are many varieties of colorful bread, including stuffed bread, spray-coated bread, fried bagels and varieties with different shapes. Its formula is better than the staple bread, and its auxiliary ingredient ratio is at a medium level. Calculated based on the amount of flour, the amount of sugar is 12%~15%, the amount of oil is 7%~10%, and there are other auxiliary materials such as eggs and milk. Compared with the staple bread, its structure is softer, larger in size, and has an excellent flavor. In addition to the taste of the bread itself, it also has the flavor of other ingredients.

Bread type

3． Prepared bread: It is a secondary processed bread. The baked bread is processed again. The main varieties are: sandwiches, hamburgers, hot dogs, etc. It is actually a product derived from the staple bread.

4. Ghee bread: This is a new product developed. Since the formula uses more fat and a large amount of solid fat is included in the dough, it is a higher-grade product among breads. This product not only maintains the characteristics of bread, but also is similar to Western pastries such as pie and puff pastry. After the product came out, due to its soft and refreshing taste, unique flavor, and rich aroma, it was very popular among consumers and achieved significant growth.