Wholemeal Bread Vita - When The Grain Awakens Longing?

Wholemeal flour is the main ingredient in Vita Balance and Vita Silhouette breads . It is a powdered substance obtained by grinding the whole grain. The word "whole grain" refers to the fact that all parts of the grain (bran, germ endosperm) are used and nothing is lost in the process of grinding the flour. This is in contrast to white refined flours, which contain only endosperm. As the whole flour contains the remains of all parts of the grain, it is modified and has a beige-brown color.

1. What does the grain contain?

The structure of the grain is similar in all cereals.

• Multilayer shell. It is rich in dietary fiber - cellulose, lignin, pectin, etc .; minerals - zinc, copper, iron, magnesium, selenium; B vitamins - thiamine, riboflavin, niacin and folic acid, the inner layers are rich in protein. The shell is about 15% of the weight of the whole grain. When ground, bran is formed from it.

• Endosperm. It is located just below the shell. It is the largest part of the grain weight - about 80%. It is rich in carbohydrates, especially starch, and protein. It contains a small amount of B vitamins. Endosperm is a major source of flour rich in protein (gluten), carbohydrates, vitamins and minerals.

• You will be born. Covers only 2-3% of the weight of the grain. It is rich in proteins, minerals and vitamins, but mostly in vitamin E and B vitamins. Most often the germ is used as an enrichment or a separate product.

Fine flours are produced from the middle layer of the grain, and wholemeal - from all three layers.

Wheat meal is the first product obtained in the process of crushing the whole grain. This preserves all the constituents of the grain - bran, germ, flour, semolina. The so-called large meal is obtained.

Bran or fiber is rich in fiber and fiber. They are not absorbed by the body, but create a feeling of satiety and thus reduce the risk of weight gain, cleanse the intestines, support the urinary system, stimulate the functions of the gastrointestinal tract and reduce the risk of constipation, hemorrhoids and some cancers.

Vita Silhouette breads are made from wheat flour without white fine flour.

Wholemeal wheat flour contains more protein and starch than wholemeal rye flour, but less dietary fiber. At the same time, wholemeal flours have a higher content of nutrients and biologically active substances than finer flours.

The finest contain less than 50% of the amount of vitamin E, vitamin B6, pantothenic acid, manganese, magnesium, copper, zinc, dietary fiber available in wholemeal flour. Proteins are also underrepresented.

2. How are wholemeal bread superior to white bread made from white fine flour?

• They have lower caloric content.
• They contain more fiber, which improves digestion.
• They contain more vitamins that are good for the body.
• They have a lower glycemic index, which makes them suitable for weight loss and diabetics.
• They contain more minerals, which are especially necessary for active athletes.
• Whole grains are a great brain stimulant because they contain a high percentage of folic acid.

Vita wholemeal bread provides an optimal intake of vitamins in a balanced ratio and trace elements involved in hematopoiesis: iron, copper, manganese. They are mostly found in the husks and germ of the nipples.

Wholemeal bread are a valuable source of selenium, which has antioxidant action and neutralizes harmful free radicals. They have the ability to slow down the absorption of glucose taken with food, thus preventing a sharp rise in blood sugar after a meal.

Eating wholemeal bread Vita for breakfast provides energy for the whole day. The polysaccharides they contain (complex complex carbohydrates) are a source of a constant flow of monosaccharides - glucose and fructose - to the "active" organs, muscles, heart and brain.

Consumption of wholemeal bread raises the mood, thanks to B vitamins and tryptophan, which produces serotonin - the hormone of happiness.
 

3. How do we know that a loaf is truly whole grain?

• If real wholemeal flour is used in the production of wholemeal bread and it is over 50% (as it should be to be called wholemeal), the structure of the bread should be compact, the bran itself should be visible in the middle and on the surface of the bread. .
• It should be firmer to the touch. The volume should not be large.
• The color should be darker than white bread, it should be "pleasant beige".  
• Real rye-wholemeal bread must have acquired its dark color from the rye sourdough and the rye with which it is prepared.
• Wholemeal flour must be indicated first in the composition of the product.
• The price of wholemeal breads. Wholemeal flours and rye-wholemeal flours are expensive. It is not possible for wholemeal, multigrain and rye bread to be at the price of white.
• Wholemeal breads Vita Balance and Vita Silhouette have a rich taste with a slight sourness, which is more pronounced in rye "Vita Balance rye wholemeal" and "Vita Silhouette Rye".

One of the main recommendations for healthy eating, prepared by experts from the National Center for Public Health, reads: "Eat cereals as an important source of energy. Prefer wholemeal bread.
 

The loaves "Vita Silhouette rye" and "Vita Silhouette with sprouts" are clinically tested. Studies on metabolic compensation and body weight in patients with non-insulin-dependent diabetes mellitus and overweight over a period of six weeks have shown many positive results. The recommendation of the experts who conducted the research is that Vita breads should become part of the prophylactic diet of Bulgarians.