Wikipedia,

Bread, also written 麺 bread, a kind of food made from grains (usually wheat) milled and heated. Wheat flour as the main raw material, yeast, eggs, fat, sugar, salt and other auxiliary materials, water modulation into a dough, after dividing, molding, rising, baking, cooling and other processes processed into baked goods.

Classification

Color Distinction

Bread Classification

1. White Bread: The flour used to make white bread is milled from the core of wheat grains, and because the flour color is white, the color of the bread is also white.

2. Brown bread: the flour used to make this type of bread includes endosperm and 10% of bran in addition to the core of wheat grain.

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

4. rye bread: flour from rye, containing high fiber, bread color than whole wheat bread is also dark. The main food areas and countries are: northern Europe, Germany, Russia, the Baltic coast, Finland.

5. Sourdough bread: generally contain saturated fatty acids, or carbohydrate content of higher bread.

6. Unleavened bread: generally used for religious ceremonies.

Country distinction

In addition to the aforementioned classification of bread, there are also some bread is a specialty of certain countries, with national or regional characteristics:

1. Britain: British bread to the Easter cross bread (Hot cross buns) and banana bread (Banana bread) is famous.

2. Denmark: Danish pastry is known for its thick sugary topping, characterized by sweetness and high calorie content.

3. Germany: Brezel, or Pretzel, with pretzels.

4. France: Baguette.

5. China: Chinese bread.

Material Distinction

1. Staple Bread: Staple bread, as the name suggests, is consumed as a staple. The recipe for staple bread is characterized by a lower proportion of oil and sugar than other products. According to the international practice of staple bread, calculated on the basis of the amount of flour, the amount of sugar generally does not exceed 10%, and the oil and fat is less than 6%. The main rationale for this is that staple breads are usually eaten with other side products, so it is not necessary to add too many excipients on their own. Staple breads mainly include flat item or curved top pillow bread, large round bread, French bread.

2. Fancy Bread: Fancy Bread has many varieties, including stuffed bread, surface spray bread, fried bagels and varieties due to the shape of several major categories. Its formula is better than the staple bread, the ratio of its auxiliary ingredients belong to the medium level. Based on the amount of flour, the amount of sugar is 12% to 15%, the amount of fat is 7% to 10%, and there are other accessories such as eggs and milk. Compared with the staple bread, its structure is more fluffy, large volume, excellent flavor, in addition to the taste of the bread itself, but also the flavor of other ingredients.

Types of bread

3. Conditioning bread: belong to the secondary processing of bread, baked bread and then processed into the main varieties are: sandwiches, hamburgers, hot dogs and so on three kinds. In fact, this is a product derived from the staple bread.

4. Ghee bread: this is a new product developed as a result of the recipe for the use of more grease, but also in the dough into a large number of solid fats, so belongs to the bread in the higher grade products. This product not only maintains the characteristics of bread, but also close to the pie and lasagna (Puff) and other pastry foods. After the introduction of the product, due to the soft and crisp, peculiar flavor, but also on the rich aroma, welcomed by consumers, to obtain a substantial increase.