Brown bread

Brown bread
Type	Bread
Main ingredients	Whole grain flour (usually rye or wheat) or molasses or coffee
Food energy; (per serving)	260 kcal (1089 kJ)
	Media: Brown bread;

Brown bread is bread made with significant amounts of whole grain flours, usually wheat sometimes with corn and or rye flours. Brown breads often get their characteristic dark color from ingredients such as molasses or coffee. In Canada, Ireland and South Africa, it is whole wheat bread; in New England and the Maritimes, it is bread sweetened with molasses. In some regions of the US, brown bread is called wheat bread to complement white bread.

Whole wheat flours that contain raw wheat germ, instead of toasted germ, have higher levels of glutathione, and thus result in lower loaf volumes.^[1]

^ Paula I. Figoni (2010). How Baking Works: Exploring the Fundamentals of Baking Science. New York: Wiley. pp. 147–150. ISBN 978-0-470-39267-6. Retrieved April 17, 2011. Glutathione is also found in whole wheat flour, in particular in the wheat germ. ... Toasted wheat germ will not have the same high glutathione activity as raw wheat germ, since glutathione is inactivated by heat. ... If glutathione is not first destroyed, bread dough softens and becomes slack, and oven spring decreases. The result is lower loaf volume and coarser texture.

[1] Paula I. Figoni (2010). How Baking Works: Exploring the Fundamentals of Baking Science. New York: Wiley. pp. 147–150. ISBN 978-0-470-39267-6. Retrieved April 17, 2011. Glutathione is also found in whole wheat flour, in particular in the wheat germ. ... Toasted wheat germ will not have the same high glutathione activity as raw wheat germ, since glutathione is inactivated by heat. ... If glutathione is not first destroyed, bread dough softens and becomes slack, and oven spring decreases. The result is lower loaf volume and coarser texture.

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