Whole wheat crackers

I happen to be one of those lucky guys who really loves fish. In restaurants, I most frequently order salmon, not just because it s good for me but because I simply enjoy it, whether grilled, roasted, blackened, or poached. For a little snack to tide me over before dinner I ll have herring, either pickled or creamed, on whole-wheat crackers. Smoked salmon, also known as lox, on a bagel with a smear of low-fat cream cheese That s heaven to me ... 

Whole wheat items. Whole hard wheats are used for yeast-leavened whole breads, whereas whole soft wheats are used for various types of cookies. The intermediate protein whole wheat flour is used for whole wheat crackers and flour tortillas. 

Pinto beans Corn flakes Crisped rice cereal Oatmeal Creamed corn White rice Oat ring cereal Noodles Cornbread (HM) English muffin Granola Pancake (mix) Pretzels (hard) Shredded wheat Bagel Rye bread Saltine crackers Whole wheat bread Cracked wheat bread Corn chips Butter crackers Sweet roll White bread Graham crackers Peanut butter... 

WHOLE WHEAT BREAD RYE BREAD GRAHAM CRACKERS PIZZA, WITH CHEESE WHITE BREAD SALTINE CRACKERS BISCUITS FROM MIX RAISIN BREAD DEVIL S FDOO CAKE PLAIN MUFFINS FRENCH BREAD YELLOW CAKE CAKE DOUGHNUTS YEAST DOUGHNUTS ANGEL FOOD CAKE COFFEE CAKE ASSORTED COOKIES... 

WHEAT BRAN WHEAT GERM WHOLE WHEAT BREAD RYE BREAD GRAHAM CRACKERS SALTINE CRACKERS TORTILLAS FRENCH BREAD DEVIL S FOOD CAKE ASSORTED COOKIES PLAIN MUFFINS PIZZA, WITH CHEESE BISCUITS, FROM MIX RAISIN BREAD WHITE BREAD COFFEE CAKE POUMD CAKE YELLOW CAi ... 

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. 

The nutritional value of crackers more closely resembles bakery products than snacks. The main difference is that, since these products are low in moisture, they are usually more energy dense than other bakery products. Saltines and crackers are also considered healthful bakery items because they do not contain high amounts of fats. Among crackers, oil-sprayed or filled items generally contain higher amounts of oil and calories. Whole-wheat or graham crackers contain important quantities of dietary fiber and reduced calories (Table 17.12). 

The types of cereal food products included in this chapter are processed, packaged cereal products and certain bulk products available to consumers from retail sources, for example, granolas, ready-to-eat breakfast cereals, crackers, flours, pastas, bran, chips, snack bars, cookies, and some minimally processed, packaged whole grains (e.g., popcorn and rice). The processed products considered to be cereal foods are generally made up of wheat, maize (corn), oats, rice, rye, and millet however, cereal products also include buckwheat, amaranth, and quinoa, which are handled as cereals by the food industry. 

Day old or toasted white bread salted, soda, or graham crackers refined cereals such as comrv eal, cream of wheat, oetnesL or rice dry cereals such as cornflekes. All whole grain breads and cereals except oatmeal, hot breads. 

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