Currently there is no completely unified classification of bread, different countries have a variety of bread, if the bread according to the purpose of consumption can be divided into two categories of staple bread and snack bread, from the distinction between the material can be divided into three categories of white bread, whole wheat bread and mixed grain bread.

We will break down and analyze the bread according to its softness, texture, grain material, source of expansion, mode of consumption, geographic region and other 6 major classifications, a 6-minute tour of the world bread, to take you to understand the general types of bread.

Classification of bread according to its softness

Types

Structural characteristics

Recipe characteristics

Soft bread

Soft tissue and light and puffy texture, texture fine and elasticity

Addition of other soft ingredients such as eggs, cream, milk, sugar, additives and other additives, and the dough is high in water content, and the sugar and grease The amount of sugar and fat used is 4% or more.

Hard Bread

Bread with an almost solid internal structure, characterized by a chewy, rich, mellow flavor

Flour between medium and high-gluten; less water, sugar, and fats at less than 4%.

Categorized by the texture of the inside and outside of the bread

Types

Structural Characteristics

Recipe Characteristics

Soft Bread

A variety of stuffing shapes, a variety of sweet breads, small meal packets and so on belong to the soft bread. The organization is soft and light and bulky, the texture is delicate and elastic

Added eggs, cream, milk, sugar, additives and other soft ingredients, and the dough has a high water content, and can extend the time of preservation of the bread.

Hard bread

Bread with an internal structure close to solid, characterized by chewy and rich mellow flavor

Selected between medium and high gluten flour; less water

Crunchy bread

Crunchy crust

Has a crispy and easy-to-break crust, fluffy interior, and a strong wheat flavor

Sprayed with steam, it is good for forming a shiny surface. It is conducive to the formation of a shiny crust

Loose bread

The texture of the bread is particularly fluffy, with distinct layers, melting in the mouth, and a rich milky flavor

Also known as shortening bread, it makes use of the lubricating properties of the fat and isolation of the dough to produce clear layers

Categorized by the mode of consumption

Types

Features

Supplementary Breads

Staple bread

Also known as meal bread, often accompanied by dishes, spreads, such as toast bread

Dinner bread

Generally used in formal banquets and elaborate meals

Snack bread

Mostly refers to the rest or breakfast as a snack bread, the recipe to add more sugar, oil, eggs, milk powder and other high-grade raw materials

Fast food bread

In order to adapt to the work and life of the fast pace of the emergence of a class of fast food, such as sandwiches, hamburgers

Based on the classification of the grain material

Wheat bread: wheat-based raw materials of the bread.

Rye bread: rye-based bread, such as German rye bread.

Mixed bread: wheat or rye as the main ingredient, then mixed with other grains (eg: barley, oats, corn)

Categorized by region

Types

Characteristics

Representative Breads

Chinese Breads

Highlighting the natural original wheat flavor, low-fat and less sugar or no sugar, steaming, branding-based

Steamed buns, buns, rolls, meat buns

Japanese bread

Very soft, elastic and sweet, rich in nutrients, high in oil and sugar

Red bean buns, curry buns, honeydew melon buns, toast, seasoned breads

French bread

Stick-based breads, crunchy crust and soft heart

Brioche and other breads with spices, countryside Grain Bread

Baguette, Couscous, Brioche, Country Bread

Italian Bread

There are many different types of breads, such as olive, stick, hemisphere, etc., and some varieties have a lot of dried fruits, vegetables, fruits, eggs and other accessories, which is very rich in nutrients

Focaccia, Pannetoni, Chabata, Panini, Breadsticks, Wreath Bread, Pizzas

German bread

With rye flour as the main ingredient, most of them use one fermentation method, the bread is more acidic, and the content of vitamin C is higher than that of other breads

Rye bread, Kaiser bread, lye bread, streusel

Russian bread

Wheat flour, rye flour is the main ingredient, and there are some oatmeal breads, with shapes of large round or pike, etc.,. Crunchy and hard crust, high acidity

Black bread, white bread, Russian pies

English bread

Most of the products are made by a single leavening method, with a small degree of fermentation, typical products are sandwiches with meat, eggs and vegetables

English toast, English muffins

American bread

Oblong, white bread, which is characterized as fluffy and flexible

Fast food sandwich packages with meat, eggs and vegetables