Whole, Variety, and Multigrain Breads

Typical Formulas for the Elaboration of Whole-Wheat, Variety, Pan, and Sourdough Breads  

Ingredient, % Wheat Whole Wheat Oats Raisin Oatmeal Rye Pumpernickel Sourdough 

Source Data from Sema-Saldivar, S.O. 2003. Manufactura y Control de Calidad de Productos Basados en Cereales. AGT editor, S.A. Mdxico, D.F. Mexico Sema-Saldivar, S.O. 

Quimica, Almacenamiento e Industrializocidn de los Cereales. AGT editor, S.A. Mexico, D.F., Mexico Kulp, K., and Lorenz, K.J. 2003. Handbook of Dough Fermentation. Marcel Dekker, New York and Kulp, K., and Ponte, J.G. 2000. Chapter 17 in Handbook of Cereal Science and Technology, K. Kulp and J.G. Ponte (eds.). Second edition. Marcel Dekker, New York. 

Gluten-free breads can be produced from sorghum, buckwheat, and other nongluten-forming flours. These breads are also gaining popularity due to the increased numbers of celiac patients, especially in developed countries around the globe (Chapter 17). 

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