![]() ![]() The term "wheat bread" is sometimes used as a marketing tactic to give the impression of a product being whole-wheat bread, but this is at best an ambiguous term and potentially deceptive because most white bread is made from wheat flour, and thus could legitimately be called "wheat bread". The common term for whole-wheat bread in Canada is "brown bread". ![]() In Canada, for example, a proportion of the wheat germ may be removed from the flour to reduce the risk of rancidity, but the term "whole-wheat bread" is still used. In some cases, the bread is made with whole-grain flour that contains all of the component parts of the grain in the same ratios as they occur in nature, whereas in other cases the bread may include only representative amounts of bran or wheat germ. The exact composition of products legally marketable as "whole wheat bread" varies from country to country and even within one country. Meal in the sense of "flour" is derived from Old English melu and is cognate with modern English "mill", and with Dutch meel (flour), German Mehl (flour) and Old Norse mjǫl (flour). Whole wheat bread served with butter and eggs ![]()
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