Is bread easy to digest?

Bread has become a daily food. Many people will eat bread if they are busy with work and study. It is a very simple breakfast, but many people worry that eating too much bread will not be easy to digest. But in fact, it is not like this. Bread is a food that is easier to digest, but you can't eat too much. After all, bread is a high-calorie food. If you eat too much, you will easily get fat.

Bread is a food made from rye, wheat and other grain crops as basic raw materials. The ingredients are first ground into flour, then water, salt, yeast and other ingredients are added to make the dough, which is then heated by baking, roasting, steaming or frying.

Usually, when we mention bread, most of us think of European and American bread or Japanese stuffed bread, sweet bread, etc. In fact, there are many special kinds of bread in the world. In addition to rye flour and wheat flour, the raw materials for making bread widely used in the world include buckwheat flour, brown rice flour, corn flour, etc. Some breads are fermented with yeast, which makes them fluffier and softer during baking; many breads do the opposite and do not require fermentation. Although the ingredients and production processes are different, they are all called bread.

Bread is also known as artificial fruit and comes in many varieties, each with its own flavor.

Bread is a high-calorie carbohydrate food and eating too much of it can easily lead to obesity.

It is softer and more delicious when the temperature is high, but it will become hard at low temperatures, and the flavor and taste will be much different.

1. White bread: The flour used to make white bread is ground from the core part of wheat grains. Since the flour is white in color, the bread is also white in color.

2. Brown bread: The flour used to make this type of bread contains not only the core part of wheat grains, but also the endosperm and 10% bran.

3. Whole wheat bread: The flour used to make this bread includes all parts of wheat grains, so this bread is also called whole grain bread. The color of the bread is darker than the brown bread mentioned above. The main consumption area is North America.

4. Rye bread: The flour comes from rye, which is high in fiber, and the bread is darker in color than whole wheat bread. The main consumption regions and countries are: Northern Europe, Germany, Russia, the Baltic Sea coast, and Finland.

5. Sourdough bread: Generally, it is bread that contains saturated fatty acids or high carbohydrate content.

6. Unleavened bread: generally used in religious ceremonies.