Whole wheat bread
Whole Wheat Bread
Whole wheat bread (pronunciation: /hoʊl wi:t bɹɛd/) is a type of bread made from flour that is partially or entirely milled from whole or almost-whole wheat grains, also known as wheat berries.
Etymology
The term "whole wheat" is derived from Old English hwæte, meaning wheat, and hal, meaning whole. The term "bread" comes from Old English brēad, meaning a piece of food.
Description
Whole wheat bread is made using the entire wheat kernel, which includes the bran, germ, and endosperm. This results in a bread that is denser and richer in fiber, vitamins, and minerals compared to bread made from refined grains, which only use the endosperm.
Whole wheat bread has a distinct, nutty flavor and is often used in sandwiches, toast, and other dishes. It is considered a healthier alternative to white bread due to its higher nutritional content.
Related Terms
- Wheat kernel: The whole seed of the wheat plant, which is ground to make flour for bread.
- Bran: The outer layer of the wheat kernel, rich in fiber and nutrients.
- Germ: The reproductive part of the wheat kernel, which is rich in healthy fats and vitamins.
- Endosperm: The largest part of the wheat kernel, which provides energy to the germ and is used in refined flours.
- Refined grains: Grains that have had the bran and germ removed, leaving only the endosperm.
- White bread: Bread made from refined grains, which has a lighter texture and less nutritional content than whole wheat bread.
External links
- Medical encyclopedia article on Whole wheat bread
- Wikipedia's article - Whole wheat bread
This WikiMD dictionary article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski