Health & Nutrition: Breads, Pastas, Rice and Grain

All about the “staff of life” using both yeast and other “quick” leavening agents. Mixing and baking tips, including “dos" and “don’ts.” Also, this section offers an introduction to health and nutrition information for Pastas, Rice and other Grains.

The Simplicity of Bread

The beauty of bread is its simplicity. The main ingredients are flour and liquid along with yeast, and salt. These basic ingredients provide a product that is both tasty and nourishing. Bread is head in complex carbohydrates, protein, and B Vitamins. The varieties are endless as additional ingredients are added. Pumpernickel, pita, bagels, baguettes, crumpets, chapattis, tortillas, matzo, rye, sourdough, and whole wheat are but a few examples of breads from around the world.

Rice-For Lighter, Healthier Foods

Rice was first grown in the American colonies in the late seventeenth century. Today the major rice-growing states are Arkansas, Louisiana, Mississippi, Missouri, Texas, and California. The United States is a major exporter of this grain.

Muffins and Quick Breads

Quick breads and muffins are mixed and baked in a much shorter time than is required to mix and ferment yeast breads. Yeast breads are leavened by the carbon dioxide produced by yeast from glucose. This is a time consuming process which can take many hours. Quick breads and muffins use baking powder or baking soda to leaven. This is accomplished while they bake. Thus quick breads and muffins come by their name quite honestly!