Essay: Whole Wheat Bread and Whole White Bread

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Sample Essay – Whole Wheat Bread 

Words 814

Both breads are made from wheat flour and low in fat. The only difference is on milling them, in whole wheat the process includes entire kernel of wheat flour including endosperm, where is, in white bread milled with endosperm only.

Fibers in whole wheat are as much as Four-times as compared to the amount of Fibers in White Bread which are from 0.5 grams to 2 grams. The American Dietetic Association advises that at least three of your six to 11 daily servings of grains come from whole grains.

Enrichment of White Bread includes four major B vitamins – niacin, thiamin, folic acid and riboflavin – and iron in equal amounts to what was removed with the bran and germ.

Calcium fortification of bread is an optional ingredient and as per the new regulations effective from January 1998, all grain bread must be enriched with folic acid. Folic acid has been shown to play a beneficial role in protecting against spina bifida. Some trace nutrients are also removed with the bran and germ.

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