Bread pumpernickel

Fiber comes in two forms soluble and insoluble. The most common insoluble fiber is cellulose, which is found in lettuce, carrots, bean sprouts, celery, brown rice, most other vegetables, many fruit skins, and pumpernickel bread. Insoluble fiber binds various molecules but otherwise merely forms bulk in the lower intestine. Soluble fibers include amylopectin and other pectins, as well as complex starches. Uncooked and mildly processed foods contain a higher proportion of this type of fiber. 

Jenkins, D.J.A., et al.. Low glycemic response to traditionally processed wheat and rye products bulgur and pumpernickel bread. Am. J. Clin. Nutr. 43, 516, 1986. 

Low Fat Breads include sweet or sour French bread, Milwaukee pumpernickel, English muffins and Rye Krisp. 

Crisp bread (Knaeckebrot) and Pumpernickel are special rye breads. 

Pumpernickel bread originates from Westphalia. The sour rye dough, heated in sealed ovens, is more steam-cooked than baked (cf. Table 15.50). Prolonged heating considerably degrades the starch into dextrins and maltose, which are responsible for the sweet taste. The increased buildup of melanoidin pigments accounts for the dark color. 

Fig. R-20. Besides using rye flour for rye bread, and pumpernickel, rye flour can be substituted for some of the wheat flour in such quickbreads as steamed brown bread, muffins, and gingerbread (as above). (Courtesy, California Foods Research Institute for Cling Peach Advisory Board, San Francisco, Calif.)... 

Rye and pumpernickel. Ihese flavorful old-world breads are made with rye flour as well as wheat, and are deli favorites for pastrami and corned beef, whitefish or lox, and toppings such as sauerkraut, Dijon mustard, and dill relish. 

Wheat flour is extensively utilized to produce snacks such as crackers, crispbreads, and pretzels. The preparation of crackers is described in Chapter 10. The industrial manufacturing process to obtain toasted bread is practically identical to production of fresh bread with the additional operation of bread toasting or drying. There are many bread formulations generally produced from refined wheat flour, whole wheat flour, or composite flours produced from mixtures of wheat flour with oat, rye, or various crushed grains. Sesame is frequently used as a topping. Typical formulations to obtain French, white pan, whole wheat oat, pumpernickel, and rye breads are described in Chapter 10. 

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