Bread has long been considered a staple food in Russia, but for many years it was mainly baked from wheat or rye flour. Now other initial components have begun to be actively used, one of which is malt. This led to the development of malt bread. The benefits and harms of the product are still little known to ordinary people, since it is not actively purchased yet. However, when you see a product in a store, you should not immediately refuse to purchase it. Many experts found that the product being studied can indeed be considered useful. This article will explore whether malt bread is truly healthy and worthy of inclusion in your regular diet.
Malt value
Malt is widely recognized as one of the most useful, however, the first step is to find out what it is. It itself is a product obtained by artificially sprouting cereal crops such as wheat, barley or rye. As production progresses, diastase, which is a special enzyme, begins to accumulate in the grains themselves. With its help, foods that contain starch begin to break down into simple sugars. During their interaction with yeast, alcohol begins to be produced.
In order to obtain malt, you must first go through two stages - preparation for germination, and then the germination itself. Ultimately, an extract is obtained for baking needs, which is added during kneading. It is the main ingredient in malt bread, it enhances fermentation, improves the elasticity of the dough and absorbs excess water.
Due to its valuable composition, malt has a positive effect on the human body. In addition, it contains a large amount of protein and amino acids, which stimulate muscle development. The product also has a beneficial effect on the gastrointestinal tract, especially for barley malt, which is rich in fiber. Its frequent use helps cleanse the body of harmful toxins and waste.
Rye malt also has its own beneficial qualities - it is recommended to use it for anemia and exhaustion, as it has a restorative effect and has a high energy value. And finally, malt is recognized as one of the diabetic products - the beneficial substances it contains normalize blood sugar levels and slow down the absorption of carbohydrates.
Fitness bread: to eat or not to eat?
Today I’ll tell you about a product that is not the rarest guest on our table, about bread, but not about simple bread, but about fitness bread , which has recently become very popular among girls who are watching their figures. In this article I will tell you the whole truth about fitness bread , and perhaps after this, you will reconsider your attitude towards it...
I’ll say right away that many bakery products with the FITNESS are a pure scam and a PR move by the manufacturers of these products. Of course, there are exceptions, and truly dietary fitness bread , but this is not always the case. Many times I specifically studied the composition of the supposedly “PP” bread, and in 90% of cases my whole insides were indignant at how this product could even be called “fitness”? The composition not only falls short of “fitness”, it generally contradicts all the rules of proper and healthy nutrition!!!
As an example, I took the first bun I came across on the supermarket counter called “FITNESS bakery products” (how could a bun even be called that???). So this fitness bun the following composition:
- First grade wheat baking flour;
- Food baking mixture “Fitness Mix” (that’s what my aerobics class was called=));
- Pressed baker's yeast;
- Table salt;
- Bakery improver “Mazhimix” with a green label (WHAT??? What kind of green crap is this???).
So, let's start with the most important component with FIRST GRADE WHEAT FLOUR . I think there is no need to explain much here, that such torment a priori cannot be considered FITNESS. I already wrote a short article about flour in my group, if you are interested, read “Which flour is better and why?” . It turns out that the basis of all our bread is no longer “pp”! Go ahead.
The food mixture “Fitness Mix” (the name makes you smile), well, it’s not so bad. This mixture includes half sunflower kernels, flax seeds, sesame seeds, oat flakes, and dried carrots. From the point of view of pp, these components may well be present here.
The next star of our fitness bread is yeast! So what kind of fitness is this??? Yeast itself does not represent anything bad or dangerous to health, but if we are talking about weight loss and dietary nutrition, then you should know that all yeast bread has a very high glycemic index compared to yeast-free bread. This is due to the fact that starch molecules very simply and quickly undergo hydrogenation (saturation with hydrogen atoms), and this in turn makes the entire product quickly accessible for digestion. What does it mean? This means that bread with added yeast is a simple carbohydrate that very quickly raises blood sugar, and just as quickly insulin lowers it, and after half an hour you again want to eat something tasty and high in calories.
And the last component of our bun is the baking improver “Majimix” with a green label ... Honestly, I have no idea what it is or what it is eaten with, but I think that all kinds of “improvers” actually only worsen the product. Therefore, I will refrain from commenting.
So what do we have? And we have the following: our “fitness” product turned out to be far from fitness! And the flashy name, which is written in large capital letters, as I said, is just a PR move by an unscrupulous manufacturer who hopes for the naivety of consumers.
This fitness bread , of course, is not the worst, since it contains no sugar, sugar or other syrup, starch or starch molasses, no stabilizers, thickeners or other additives. Thank you anyway. Once I found the composition of fitness bread as many as 21 components!!!! Just imagine - 21!!! It’s a pity that I didn’t take a photo of this composition then, now this bread would have been distributed... Eh... it’s a shame. Well, if I see him again, I’ll definitely write about him))
So, dear girls, carefully read the composition of the fitness bread and don’t be fooled by the beautiful wrapper, delicious aroma and beautiful shape! Behind this ideal form there are various kinds of chemical additives that make this so-called “fitness bread” so attractive to you!
In the next article I will tell you how to choose bread among all the variety of bakery products?
Sincerely yours, Janelia Skripnik!
What is malt bread?
To understand the benefits and harms of malt bread, the first step is to understand what it itself is. As a rule, flour is used to prepare a regular wheat product. And this variety is no different from others, since the recipe also contains a mixture of wheat and rye flour. However, in addition to this, the composition contains malt, which is pre-sprouted grains of wheat or rye cereals. The presence of this ingredient not only increases the beneficial properties of the product, but also significantly affects the taste. It will be very easy to find the product on the counter, since its crust has a rich dark hue, and the bread itself tastes very piquant and has a characteristic strong aroma. It is worth noting that bakers quite often add additional ingredients to such bread (to improve the taste) such as raisins, coriander, caraway seeds or nuts.
Nutritional value and calorie content of malt bread
People who are watching their weight, calculating the calorie content of their diet and the ratio of BJUs in the menu will be interested in the nutritional value of malt bread.
Contains:
- 7.5 g proteins;
- 50.6 g carbohydrates;
- 0.7 g fat.
The calorie content of 100 g of the finished product is 236 kcal.
Indicators may change if other components are included in the composition to improve taste. Most often, bakers add raisins, nuts, sunflower seeds, caraway seeds, and coriander.
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The benefits of bread
To understand the benefits of malt bread, you should pay attention to the value of the main ingredient. It lies precisely in the fact that the product has a unique chemical composition, which is filled with a huge variety of substances beneficial to humans, necessary for normal life. Sprouted grains themselves are incredibly healthy, so many nutritionists really recommend introducing this type of bread into a standard diet, because thanks to its composition it brings noticeable benefits to the body. Nowadays, malt bread is considered a medicinal variety, since the raw materials used for it contain a large number of valuable amino acids and monosaccharides.
Doctors recommend eating malt bread for diabetes. It is also useful for patients who have undergone surgery and need recovery. After all, it contains useful substances that are necessary for rehabilitation.
What is gluten and is it found in malt bread?
Gluten is a gluten, a special protein found in cereal grains (rye, wheat and barley). The issue of gluten is still open and divides nutritionists into two camps. Some consider gluten absolutely harmless (with the exception of people with individual intolerance), others consider it one of the most dangerous elements of our time. It is impossible to remove gluten from grains, so the component is present in all baked goods made from wheat, barley and rye.
Who is gluten contraindicated for?
There is a rare autoimmune disease called celiac disease (serious digestive disorders caused by gluten). It is not transmitted genetically and is congenital. It is impossible to completely get rid of celiac disease; the only option is to adjust your diet and switch to a gluten-free menu. The disease develops with a probability of 1:500-1:100, which is quite common. How to determine pathology? If your doctor still hasn't told you about celiac disease, there's nothing to worry about. To check your body for the presence of the disease, take a blood test for certain antibodies and do a biopsy.
Gluten is also dangerous for people with individual intolerance. An allergy to gluten is no different from an allergy to, or. To determine the presence of allergic reactions, it is enough to take a blood test.
Relatively recently, the term non-cleanic gluten sensitivity was introduced into medicine. This is an acquired or secondary sensitivity to gluten, due to high concentrations of gluten in the diet. Symptoms can be completely different - from a runny nose to the need for hospitalization. If you have a very bad stomach or headache after eating another bun, consult a doctor and get tested for gluten intolerance.
How does gluten affect other groups of people?
If you don't have celiac disease or a sensitivity or allergy to gluten, you can breathe easy. The harmful and, conversely, beneficial effects of the element on the human body have not yet been studied. Nutritionists were able to come to one single common opinion - with a rational healthy diet, it is impossible to overdo it with gluten.
To protect yourself as much as possible, check the ingredients of food products. Modern manufacturers can even add gluten to cheese or sausage, so be careful. Consume gluten exclusively from rye, wheat and barley, which have not been heavily industrially processed and have retained their beneficial composition. But don’t write gluten off, and if you experience any suspicious symptoms, consult your doctor immediately.
Ingredients used
To talk about the benefits and harms of malt bread, you need to know exactly how it is prepared and what the ingredients are. It is worth noting that the ratio of the types of flour used depends entirely on the manufacturer’s recipe, as well as on the production technology he has chosen.
In particular, such bread can be prepared even at home, so the ratios may vary. In addition to flour, the manufacturer must also pay attention to the baking powder used - mainly sourdough or liquid yeast plays its role.
And of course, special attention should be paid to the most important ingredient - malt. Now barley is most often used, although it can be replaced with wheat, rye or corn. Depending on the type used, the structure and taste of baked bread may vary slightly. Dark malts are also natural colorants, so their use gives the product an attractive brown crust and a slightly sweet flavor.
How to bake malt bread at home
After trying store-bought malt bread, many housewives want to make it at home. There are many recipes for preparing this product both in a bread machine and in a conventional oven. Taste, aroma, density will depend on which ingredients were used.
Rye-wheat sourdough bread with malt
To make a rye loaf you will need sourdough. It should be removed from the refrigerator 12-16 hours before and revived. To feed, you need to add 100 g of rye flour and 100 ml of water to the starter.
To make the loaf you will need malt extract. It is steamed with boiling water and allowed to swell. If you don’t have time, you can simply dilute the malt in water and add it to the dough.
The main component of malt bread is malt; this substance gives baked goods a unique taste, aroma, and saturates them with useful components.
To prepare a loaf weighing 900 g, you will need the following components:
- 300 g wheat + 100 g peeled rye flour;
- 1 tbsp. l. granulated sugar and vegetable oil;
- 1 tsp. salt;
- 2 tbsp. l. malt;
- 200 g of sourdough;
- 310 ml water.
In a container prepared for kneading the dough, mix all the ingredients. The result should be a sticky dough. If it spreads, you can increase the amount of flour to 350 g.
With your hands soaked in water, form a ball and cover it with film. It should be kept at a temperature of 26-28 ° C and a humidity of about 50%. It must be kneaded every hour with the addition of a small amount of wheat flour. After 3 hours of fermentation, transfer the dough to a baking dish and let stand for another 2 hours.
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Malt bread is baked at 250 °C for 15 minutes. After this, the temperature is reduced to 200 °C and the loaf is left in the oven for another 40 minutes. 5-10 minutes before the crust is ready, you can sprinkle it with water to get a glossy shine.
It is not recommended to immediately remove malt bread from the mold. You should hold it for 15-20 minutes.
Malt bread without sourdough
To prepare 1 loaf you will need:
- 300 g wheat and 200 g rye flour;
- 40 g malt;
- 1 tsp. salt;
- 1 tbsp. l. dry yeast and vegetable oil;
- 330 ml water;
- ½ tsp. coriander
Before you start kneading the dough, you need to prepare the malt. It should be diluted in warm water. Then you can add the remaining ingredients. The kneaded dough should be left in a warm room. You should wait until the volume increases by 2-2.5 times.
After this, the dough is transferred into a mold and kneaded so that no voids are formed. You cannot bake it right away; it must stand for 1-2 hours and rise. Place the dough in the mold in an oven preheated to 200°C for 40-50 minutes. The baked malt bread is placed on a wire rack. After this, the loaf is sprinkled with water and wrapped in a towel.
Important! It is advisable to eat cooked malt bread after it has cooled. Nutritionists advise letting this product stand for at least 12 hours.
It is better to eat malt bread after it has completely cooled, it becomes tastier, more aromatic and healthier, and the possible negative impact on the gastrointestinal tract is reduced
GOST
As you know, a special GOST has been established for all rye-wheat products in Russia. Malt bread also has it - this is GOST 52961-2008. It defines the requirements that must be met by manufacturers of all flour malt products. In addition, in this document you can find out the terms and definitions that are used for production, as well as the classification and standards of the raw materials included, characteristics of packaging, production and even labeling of the finished product.
For example, according to GOST, this bread must contain various types of malt, which will enrich the product with beta-carotene, fiber, minerals and vitamins, which will make it not only tasty, but also extremely beneficial for the health of the body.
Application
Crab meat is very tasty and healthy and is used in many dishes. It is included in salads and snacks. Crab meat is also used as an independent dish. Meat goes very well with dry white wine.
The meat is pre-boiled in salted water. It is also possible to preserve crab meat for long-term storage. You can make very tasty, juicy cutlets from minced crab meat. In oriental cuisine, crab meat is one of the main ingredients. It is used in sushi and rolls.
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The product is baked from a mixture of rye and wheat flour with the addition of malt. It has the brown color characteristic of these varieties and a slightly porous crumb structure.
The ratio of types of flour used to prepare the dough is determined by manufacturers depending on the chosen production technology and recipe.
Enterprises can use either liquid yeast as a leavening agent for dough. At home, it is prepared with dry yeast, which is activated before use.
To do this, they are mixed with water. Flour and sugar are added to the mixture.
Various types of malt can be used to bake the product.
The most commonly used are barley varieties. You can replace them with rye, wheat and even corn malt.
Modern industry produces a large number of different types of their extracts for baking. They have a serious impact on the taste and structure of the crumb of products.
Adding these extracts to the dough allows you to increase the freshness of the product.
This indicator depends on the maltodextrins they contain and the ability of the extracts to bind moisture in bread.
The presence of this raw material in the product gives it an aroma and a sweetish taste. Dark malts are natural colorants. The amino acids and simple sugars contained in the extracts give the bread crust an attractive brown color.
Energy value
Now a little about the calorie content of malt bread. The standard nutritional value of the product is 236 Kcal, which is a fairly high figure. It contains a fairly large amount of complex carbohydrates - they account for as much as 202 Kcal, proteins - 30 Kcal, and fats - only 6 Kcal. In general, malt bread is recognized by nutritionists as a balanced product that is beneficial for the human body, but consuming it in large quantities is still not recommended, especially if you are overweight.
How to choose the right bread
The benefits of a bakery product directly depend on its composition and processing method. High-quality bread saturates the body with so-called complex carbohydrates, which promote metabolic/energy processes and support human life.
Supplements
Malt bread can be called a healthy food product in absentia, because it contains malt seeds. Why are they good:
- increase the overall calorie content of the dish;
- saturate the body with vitamins and nutrients;
- have a positive effect on taste;
- help to absorb other foods faster and better.
Ideal if the composition contains not only sprouted grains, but also seeds, dried fruits or nuts. The only drawback of this bread is the minimum shelf life. After the expiration date, the bread becomes harder than granite, which is impossible to chew or remove from the package.
Flour quality
The name of the flour can play a cruel joke on the consumer. Let's simulate a situation: in front of you are two loaves of bread. On one of them there is the inscription “high-grade flour”, on the second - “second-grade flour”. The choice of a gullible consumer will instinctively fall on the first loaf of bread. “Top grade” seems to us to be a guarantee of quality, safety and health, but that’s the trick. Premium flour is an empty product that lacks a nutrient composition and belongs to the category of harmful “fast carbohydrates.” Second grade flour is processed to a lesser extent. The grain is cleaned only superficially, leaving the shell - the element in which vitamins and minerals are stored. Whole grain flour that has been coarsely milled is considered a “heavy carbohydrate.” Bread from it will not add extra centimeters to your waist, but will contribute to a high degree of activity throughout the day.
Forever give up regular white bread in favor of malt, rye, bread with and sprouted grains.
It is also necessary to take into account the peculiarity and concentration of flour. For example, rye flour is much more efficiently absorbed by the human body, provides long-term saturation, and contains a larger set of nutrients and fiber than wheat flour. It is best to eat “black” bread, in which the proportion of rye and wheat flour is 1:3 in favor of rye.
All about yeast
Almost all bread that is placed on store shelves contains. Disputes about the quality or potential danger of a component have not subsided for several decades. But nutritionists have come to a consensus - the amount of yeast in the diet should be limited.
The sensitivity of the ingredient to high temperatures is not known for certain. It used to be believed that yeast died during the baking process, but today this thesis is being questioned. The component penetrates inside the body, disrupts the intestinal microflora and creates favorable conditions for the development of bacteria. Moreover, yeast depletes calcium reserves.
Even if a component does die during heat treatment, its production process also raises suspicions. Yeast concentrates harmful chemicals and heavy metals that enter the body and remain there.
If possible, buy yeast-free products or learn to bake your own bread using proven ingredients. It is also necessary to avoid products with flavor enhancers, preservatives, eggs and (due to the abundance of hormones/antibiotics) and other achievements of the gastronomic industry.
Harm of bread with malt
When researching the benefits and harms of malt bread, don't focus only on the benefits, as it may also be harmful for some people. Yes, it really does contain a number of valuable substances, which is why nutritionists recommend its use for people of all ages who care about their health. But at the same time, this bread should under no circumstances be eaten by people who suffer from cholecystitis or chronic pancreatitis, or suffer from gastritis. The whole point here is that malt bread has quite a strong acidity, which can harm the gastrointestinal tract of people with similar diseases.
Composition and beneficial properties
Crab meat contains the following elements and vitamins:
- potassium;
- sodium;
- phosphorus;
- B vitamins;
- calcium;
- magnesium.
The main useful properties of this product include:
- normalization of metabolism;
- regulation of the amount of cholesterol in the blood;
- prevention of cardiovascular diseases;
- regulation of lipid metabolism;
- beneficial effect on the functioning of the human nervous system;
- prevention of early aging of the skin;
- normalization of the gastrointestinal tract.
In addition, this delicacy helps improve memory.
In addition, crab meat is an ideal product for the diet of pregnant women. Due to its composition, this delicacy has a beneficial effect on the course of pregnancy and saturates the body with the necessary substances and minerals for the coordinated functioning of all organs.
