What cereals are used in bread?
The most common cereal used in bread is wheat. Here's why:
* Gluten: Wheat contains gluten, a protein that gives bread its structure and elasticity. Gluten allows the dough to rise and creates a chewy texture.
* Availability: Wheat is a globally grown and readily available grain, making it affordable and accessible.
* Flavor: Wheat has a mild flavor that complements many bread recipes.
However, other cereals can also be used in bread, though often in smaller quantities or combined with wheat:
* Rye: Often used in combination with wheat, rye adds a distinct flavor and slightly sour tang to bread.
* Barley: Used in some breads, barley adds a nutty flavor and chewy texture. It can be used as a standalone grain or blended with wheat.
* Oats: Oats can be used to make oat bread, or added to other breads for a nutty flavor and increased fiber content.
* Corn: Cornmeal is used in cornbread, a popular type of bread with a sweet, crumbly texture.
* Rice: While less common, rice flour can be used in bread, particularly in gluten-free recipes.
The specific cereal used in a bread recipe will depend on the desired flavor, texture, and dietary requirements.
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