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Bread

Bread is one of the oldest and most fundamental product of human, used to be consumed together with the discovery of grain culture. Cereal grains from the primary crops were started to be collected, milled and baked at the time when the people still didn't know how to cultivate the land, but knew how to start a fire. The first people to bake bread were the ancient Egyptians, there were known more than 30 different kinds of baking forms. Later on, the Greeks and the ancient Romans took over the production of bread making. Written sources of the Lithuanian diet date back to the sixteenth century. Bread was baked in very different ways in the ancient times. It was baked on heated stones, embers, in hot ashes, in the sunshine fire, pits, having the fire above before the furnace was invented. The bread was widely used in family celebrations, especially weddings, christenings and funerals. The ritual bread was also used in the matchmaking. The parents would meet the bride and the groom with bread and salt at the door, wishing them a happy and wealthy life.

The rye bread would be the main meal in the Lithuanian village until the twentieth century. The peasants of the serfdom times would bake the bread from flour of winnowed grain flour (beralas), so the bread was called beraline. Pure rye bread used to be made only for special occasions. The bread beraline has disappeared from the peasant life after the abolition of serfdom. There were added other crops and flours of other plants to the dough in the second half of the nineteenth century and during the period of the Fist World War. Bread baked was simple and scalded.

Bread is one of the most important and widely used food products in the nutrition of many countries. The Traditional Lithuanian food is rye bread, featuring both the daily and the festive table from immemorial times. The pace of life of today dictates its own terms, many of us is constantly in a hurry, eat unhealthy food, but we want to look good and to take control of our weight. Correct nutrition is especially relevant to a man of these days. It turns out that rye fiber can serve in this area: it is eliminated slowly from the stomach, balances the blood sugar levels, therefore, eating rye bread, the satiety is prolonged. Not to mention the fact that rye contains vitamins, minerals, antioxidants and plant estrogen, which are essential to the human body. Today we can enjoy different kinds of rye bread baked either of one kind of flour or their mixtures, also enriched by a variety of grains and spices thanks to modern technology, bakery and skilled and creative professionals. This not only makes rye bread taste pleasant, but also increases its nutritional value.

What is the nutritional value of bread and why it is healthy to eat? Nutritional energy is provided by carbohydrates, proteins and fats. Cereals are a great source of fiber and carbohydrates. Rye products provide with energy and nutrients and contains0low levels of fat. The secret lies in the diet structure of bread. The food of dense structure is digested slowly and takes up more space in the stomach, so there is no desire to enjoy the high calorie food.

There is more bread baked enriched with a variety of components for positive effect on health. This is the bread with cereals, bran, the bread of coarse flour, dried fruits, sunflower seeds, pumpkin seeds, sesame seeds, and bran of wheat or other cereal. This type of bread should be consumed in bigger amounts because of the importance of fiber to the body. It reduces the level of cholesterol in the blood, with a provision of protection against atherosclerosis at the same time, reduces the decay processes in the gut, stimulates its activity, and detoxifies the body by combining heavy metals and removing them.

NUTRITION PYRAMID

Bread is the basis of the nutrition pyramid, because it is rich in carbohydrates, i.e., the main source of energy. The dark bread is found to contain the most valuable nutrient and biological attributes, but products i.e, light bread and cakes can be a great source of energy. The purpose of all products, nevertheless, is to provide the pleasure for eating, also suply the body with the energy substances and vitamins. The smell, taste, and the nutrition properties depend on a kind of the flour, from which it is made. Bread is mostly contained of carbohydrates; the main is a starch polysaccharide, accounting for about 30-40 percent of bread weight. There is also fiber found in bread. The human body is almost unable to consume dietary fiber, but this substance stimulates and improves digestive function, decreases the cholesterol levels in blood, also protects against atherosclerosis. Bread is full of vitamins B1, B2, PP, and trace elements, such as potassium, calcium, sodium, chlorine, magnesium, iron and phosphorus. The vitamins are mainly located in a shell of grain, especially of B group. The better the grain cleaned, the higher the type of flour produced. The whiter and the higher type of bread is baked form such flour. The top quality bread contains less fiber and vitamins than brown bread. The bread has a higher nutritional and biological value if baked from flour ground of grains with shell. 

Bread is one of the oldest and most fundamental product of human, used to be consumed together with the discovery of grain culture. Cereal grains from the primary crops were started to be collected, milled and baked at the time when the people still didn't know how to cultivate the land, but knew how to start a fire.

UAB "Laragis", Kalvarijos str. 128D, LT-46403 Kaunas. LIETUVA.
Tel. +370 37 360 427; +370 37 361 924; El. paštas info@laragis.lt 

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