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Description
Pita is an ancient semi-levened bread widespread in the Middle East, Levant and South Eatern Europe.
White bread is made from flour containing only the central core of the grain (endosperm).
Brown bread is made with endosperm and 10% bran. It can also refer to white bread with added colouring (often caramel colouring) to make it brown; this is commonly labeled in America as wheat bread (as opposed to whole-wheat bread).[9]
Wholemeal bread contains the whole of the wheat grain (endosperm, bran, and germ). It is also referred to as "whole-grain" or "whole-wheat bread", especially in North America.
Wheat germ bread has added wheat germ for flavoring.
Whole-grain bread can refer to the same as wholemeal bread, or to white bread with added whole grains to increase its fibre content, as in "60% whole-grain bread".
Roti is a whole-wheat-based bread eaten in South Asia. Chapatti is a larger variant of roti. Naan is a leavened equivalent to these.
Granary bread is made from flaked wheat grains and white or brown flour. The standard malting process is modified to maximise the maltose or sugar content but minimise residual alpha amylase content. Other flavour components are imparted from partial fermentation due to the particular malting process used and to Maillard reactions on flaking and toasting.
Rye bread is made with flour from rye grain of varying levels. It is higher in fiber than many common types of bread and is often darker in color and stronger in flavor. It is popular in Scandinavia, Germany, Finland, the Baltic States, and Russia.
Unleavened bread or matzo, used for the Jewish feast of Passover, does not include yeast, so it does not rise
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