Breads: benefits, harms, recipes

IN every store and supermarket can discover on the shelves product under title – crispbread. On the today's day them pretty lot, from various additives, mismatched stamps and from varied composition. Such product get method pressing (extrusion). Structure loaves – in mostly the most the most useful of croup (corn, pearl barley, wheat, rice). Grains mix, soak on the what—then time (in dependencies from kind cereals), after what put in extruder, and literally after 8 seconds it turns out ready product (high pressure and temperature remove the whole moisture, but grains are revealed and stick together).

Bread — benefit

In view of Togo, what in loaves of bread are cellulose, carbohydrates, amino acids, vitamin E and BUT, calcium, iron, phosphorus and lots of others useful and nutritious substances, then this product pretty low calorie. therefore for those of people, which strive to losing weight, this is most the best option in return of bread. Also manufacturers such crispy records add in them the seeds sunflower, sesame, nuts, dried apricots, but also dill and garlic. it not adds lot calories, but everything these Ingredients useful for human organism.

Bread there are two species – made of grains cereals and baked of flour. but, here should remember, what flour should be wholegrain, or rough rude grinding. Before buying should most attentive way examine packaging, the whole structure, so that in product not It was yeast, dyes, and varied chemical additives. Such crispbread absolutely not useful and by calories such the same as, to example, white bread.
Topics not less, per score huge content fiber in product, crispbread pretty easily assimilated in organism and at the moment assimilation they are  burn part calories. Therefore, replacing regular loaves  bread can be with  ease to lose  weight, using Total some stuff in day. Most useful – rye, in them more Total amino acids and the most the smallest calorie content.

Crisps can consume people, suffering from some diseases:

• if a torments gastrointestinal—intestinal disease, then more useful Total will become wheat crispbread;
• at problematic liver – crispbread of barley;
• dermatitis, renal illness, cold – oat;
• at disease nervous systems – rice;
• but behold to raise level hemoglobin in blood will help buckwheat crispbread.

Bread — harm

Let's start as always from Togo, what at some of people individual intolerance some products, so if a at you allergic reactions on the what kind—or cereals, then crispbread consume not is worth. Also it is impossible feed by them children before four-year age, So as so food for them too heavy and rough. BUT behold for kids older can to manufacture sandwiches from loaves of bread (from cheese, vegetables, cottage cheese, greens).

Large harm can inflict product, made ordinary baking, from adding Sahara, yeast, preservatives. Such crispbread highly high in calories, so if a at you excess weight, or Problems from digestion, then such delicacy can worsen this is state.

Not recommended use crispbread in permanent mode, should alternate them from ordinary bread, so that not harm his organism.

Views loaves

Exists three major kind loaves: rye, wheat and buckwheat. how already was written a little above, rye the most low calorie, in them lot nutritious substances, vitamins and fiber. Such product applied for slimming, but also in prevention and treatment some diseases. Trace elements and cellulose beneficially influence on the intestines, taking out toxins and slags.Buckwheat, by essence, one of the most the most useful croup, and crispbread on the her basis pretty popular. IN them lot slow carbohydrates, thanks to which turns out good influence on the process digestion and filling organism energy. Crispy crispbread of buckwheat pretty fast quench feeling hunger, enough eat Total couple stuff. Specialists identified, what people from chronic disease gastrointestinal—intestinal path, using buckwheat crispbread, cured their ailments. TO to that same, product highly useful for those, Who suffers diabetes or oncology.

IN loaves of bread of wheat highly lot the most useful vitamins: IN, BUT, E, PP, sodium, potassium. Nutritionists in one vote claim, what wheat crispbread the most the best of of all existing for those, Who protects his figure and health. Also exist combined crispbread, in structure which are included various cereals.

how many calories in loaves of bread

IN mostly, in natural loaves of bread of  flour, or grains croup, calories not So lot, about about 300 calories on the 100 gram. IN dependencies from composition, calorie content can hesitate from 200 before 300. TO example, wheat crispbread from adding raisins Total 244 kcal on the 100 gram. Product, mixed of wheat and oats – 302 kcal on the 100 gram. Bread of wheat and buckwheat Total only 289 kcal on the 100 gram.

BUT behold product, containing in myself margarine, yeast, and bakery flour (made through baking) is different increased calorie content. Even rye crispbread in such case will be contain in 100 grams Where—then 360 kcal. therefore, before Total look on the structure loaves and calorie content.

Bread — recipes

If a not wish buy crispbread in store, then them can to cook and at home, necessary only have under by hand necessary Ingredients.
Bread of rye flour – required Total only water and flour, for diversity is worth to add garlic, greens. Of ingredients knead dough, carefully roll his. Cut on the pieces (which one you whatever shape) and Cook them on the couple before finished fortunes.

For corn will need couple chicken eggs, 1,5 glasses cereals of corn, spoon salt and Sahara, couple glasses water and spoon oils. IN stewpan connect cereals, sugar, salt and water. To cook on the small fire before thickening, after what take off, chill and pour butter. Not stopping interfere mixture, to add couple eggs. To warm oven, but on the shape for baking small portions lay out mass, time baking – half an hour.

For whole grains – 5 spoons water, 4 spoons olive oils, half small spoons salt and dried garlic, 180 r wholegrain flour. Connect dry products, dilute water and oil and knead dough. Mass roll (3—4 mm) and cut on the pieces. Cook in oven (170 degrees) about 20 minutes.
Cereals crispbread – by 50 r wheat bran, wholegrain flour, oat flakes, by 30 r linen and sunflower sunflower seeds, half spoons salt, 200 r water, 30 r olive oils and 30 r sesame. Mix everything dry constituents, dilute water, kneading dough. To warm oven before 200 degrees. On the baking sheet line up paper for baking, smearing her oil. To lay out dough even stratum, and carefully push with a knife (divide up on the pieces). Bake 30—40 minutes.

Diet – wineglass oat flakes and wineglass rye flour, couple glasses water, by 100 r wheat bran and sunflower sunflower seeds. Ingredients can leave as there is, or grind before fortunes flour. Everything knead in homogeneous mass. Line up paper on the baking sheet, lay out received pasta even layer, to put in oven on the 10 minutes (200 degrees), after what pull out, cut stratum on the portions, and Cook yet 60 minutes at 100 degrees.