Bread classification

1. white bread: the flour for making white bread is ground from the core of wheat grains. Because flour is white, so is the color of bread.

2. Black bread: The flour used to make this bread includes endosperm and 10% bran besides the kernel of wheat.

3. Whole wheat bread: The flour used to make this bread includes all the grains of wheat, so this bread is also called whole wheat bread, and its color is darker than the brown bread mentioned above. The main edible area is North America.

4. Rye bread: Flour comes from rye and contains high cellulose. The color of bread is darker than that of whole wheat bread. The main edible areas and countries are: Northern Europe, Germany, Russia, Baltic Sea and Finland.

5. Sour bread: generally bread with high saturated fatty acid or carbohydrate content.

6. Unfermented bread: usually used in religious ceremonies.

Ethnic differences

In addition to the first kind of bread mentioned above, some breads are specialties of some countries and have national or regional characteristics:

1. UK: British bread is famous for its cross bread and banana bread.

2. Denmark: Danish bread is famous for its thick sugar juice on the surface, which is characterized by sweetness and high calories.

3. Germany: Brezel or pretzel.

4. France: baguette.

5. China: China Bread.

Substantive difference

1. staple bread: staple bread, as its name implies, is eaten as a staple food. The formula characteristic of staple bread is that the ratio of oil to sugar is lower than other products. According to the international practice of staple bread, the consumption of sugar generally does not exceed 10%, and the consumption of oil does not exceed 6%. The main reason is that the staple bread is generally eaten with other non-staple foods, and there is no need to add too many accessories. The staple bread mainly includes flat or curved pillow bread, big round bread and French bread.

2. Colored bread: There are many varieties of colored bread, including stuffed bread, surface-sprayed bread, fried bagels and varieties with different shapes. Its formula is better than the staple bread, and the proportion of auxiliary materials belongs to the middle level. Based on the amount of flour, the amount of sugar is 12% ~ 15%, the amount of oil is 7% ~ 10%, and there are other auxiliary materials such as eggs and milk. Compared with the staple bread, it has softer structure, larger volume and excellent flavor. In addition to the taste of bread itself, there are other raw materials.

Bread type

3. Conditioning bread: it belongs to secondary processing bread, and the baked bread is reprocessed. The main varieties are: sandwiches, hamburgers and hot dogs. In fact, this is a product derived from the staple bread.

Bread and butter: This is a newly developed product. Because the formula uses more oil and the dough is wrapped with a lot of solid fat, it belongs to a higher grade product in bread. This product not only keeps the characteristics of bread, but also approaches pastry foods such as pies and puffs. After the product came out, it was welcomed by consumers and gained great growth because of its softness, refreshing taste, peculiar flavor and rich aroma.