bread Archives

All About Bread We Eat – By Dr Harold Gunatillake About Bread you purchase (Updated from the previous paper) Today, in the supermarkets and the local bakeries there are so many varieties of bread baked differently, in the more developed countries, and the choice is most confusing. There are two main methods of making bread: the Bulk Fermentation Process and the Chorleywood Bread Process. (The Chorleywood bread process (CBP) is a method of efficient dough production to make bread quickly, producing a soft, fluffy loaf, developed by a British baking Industries Research Association at Chorleywood in 1961). Compared to the older bulk fermentation process, the CBP can use lower protein wheat and produces bread in a shorter time. The other ways of bread making include: Activated Dough Development (ADD) Straight Dough Method. Delayed Salt Method. Sponge and Dough Process (S&D) Ferment Dough Process. Who introduced the Bread and baking industry ...

Good advice by Dr. harold – Let’s discuss the good and the bad of bread Written by Dr. harold Gunatillake FRCS (UK), MBBS (Cey), AM (Sing), FICS (US), FIACS (US) “Man does not live by bread alone, even resliced bread.” D.W. Brogan Bread is made from wheat flour, salt, yeast, oil, refined sugar, preservatives and white bread is enriched with some nutrients. High intake of carbohydrate as in white bread can lead to weight gain, and a risk for diabetes, heart disease and other lifestyle chronic diseases. Therefore, diabetics are recommended bread baked with unprocessed wholemeal wheat and limited to two slices. The various types of bread made in different ways are addictive to the taste buds and the desire to eat another slice is tempting. Most dieticians recommend two slices and no more. White bread is highly processed and easily digested but has little nutritional value. White bread ...