/ 50 g white bread
White bread is a good source of carbohydrates and B vitamins (particularly thiamine and niacin when fortified), though it contains less fiber than whole grain breads due to refinement.
About
White bread is a staple baked good made from refined wheat flour, water, yeast, and salt, with the bran and germ removed during milling to produce a fine, pale crumb. The refinement process yields a lighter texture and milder flavor compared to whole grain breads. White bread typically contains added nutrients (iron, B vitamins) to compensate for those lost during refinement. The production involves mixing flour with water and yeast to develop gluten, allowing fermentation for rise, shaping, and baking at high temperature until the crust browns and the interior sets.
Culinary Uses
White bread serves as a versatile base for sandwiches, toast, and accompaniments to soups and stews across numerous cuisines. It is employed in breadcrumb preparations for coating and binding in meatballs, croquettes, and casseroles. Stale white bread is traditionally used in dishes such as panzanella (Italian bread salad) and bread puddings. The neutral flavor profile makes it suitable for both sweet and savory applications, and its soft crumb absorbs sauces and gravies effectively.