Multi-grain Cereals And Bread
~ October 2004 No.184 ~
It seems that whenever you turn around, there is always a new and improved product on the market. You see claims that today’s product is faster, stronger, or better for you than yesterday’s. It seems that everything can be improved upon, even bread! Brown bread became white, then bread was sliced, then came whole wheat and now multi-grain bread. In some cases up to, apparently, twelve grains can be found in some bread.
Bread is a staple in the diet for many people, and most food pyramids contain cereal or cereal products as part of the daily recommended ideal diet. In Canada – a wheat growing country – it is recommended that adults eat twelve servings of grains or grain products per day. Traditionally, grain products have been seen as a source of fibre or bulk in the diet. An adequate supply of fibre is important to ensure regularity, but it has also been found that dietary fibre can change the population of digestive tract micro-organisms and also may be capable of lowering blood cholesterol. Grain and grain products are considered good sources of folic acid and, in some countries, grain products are fortified with additional folic acid.
By definition, grains are the dry seed-like fruit produced by the cereal grasses. In times past it was sufficient to make a bread or a breakfast cereal from one grain – wheat in the case of bread, wheat, corn, oats or rice in the case of breakfast cereal. But in the food business - like many others – more is better. And so now we have multi-grain cereals and even a twelve grain bread.
To say that a food product contains twelve grains may be stretching it a bit if you consider the list of traditional grains. Too many people do not have enough fibre in their diet and so eating more grain products is good for your health. When it comes to bread or cereal products, more is better.
- Wheat – including einkorn, emmer, spelt and kamut
February 07 2016