Bread, source of vitamins and minerals
The medical community considers bread to be a cardio-healthy food because its consumption means the ingestion of nutrients which help to maintain our health and balance the diet.In addition to carbohydrates, bread also contains a good quantity of proteins of plant origin, and little fat. Bread provides resistant starch and other types of fibre (particularly whole fibre), group B water-soluble vitamins, and minerals such as phosphorous, magnesium and potassium, as well as iron, calcium, iodine and zinc.
Medical experts recommend average consumption of between 220 and 250 grams (in more than one meal), well above current consumption of about 150 grams. It is important to remember that whole bread, made with flour produced from whole cereal grain, provides not just greater amounts of fibre but also more vitamins and minerals than white bread.
Ingredients in the bread make
Flour
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Water
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Salt
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Yeast
Read more +Flour
Flour is the most important raw material in bakery, made fundamentally from wheat whose grain is rich in starch, fibre and antioxidants, protecting our cells against free radicals.
Water
Water hydrates the flour, moistening the starch grains and proteins which, after transforming into gluten, act as an agent for making the dough. It also creates a moisture which is essential to the process for the development of the enzymatic medium and bread making fermentation.
Salt
Salt affects the bread’s flavour, enhancing the water-absorption and giving colour to the crust. It also improves the stability of the dough, controlling the growth of microorganisms and the fermentation rate.
Yeast
Yeast triggers the fermentation of the dough prior to baking, providing volume and flavour to the bread.
Cereals and Seeds
Centeno
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Avena
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Cebada
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Semilla de lino o linaza
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Semillas de sésamo
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Pipas o semillas de girasol
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Pipas de calabaza
Read more +Centeno
Es muy recomendable para la arteriosclerosis, hipertensión, enfermedades vasculares, ya que favorece la circulación de la sangre.
Avena
Contiene mucha fibra y es ideal para la reducción del colesterol.
Cebada
Cereal fácilmente digerible con una suave acción laxante. Además, contiene ácido fólico indicado en mujeres embarazadas para proteger al bebé de posibles malformaciones.
Semilla de lino o linaza
El producto vegetal más rico en ácidos omega-3. Protege las arterias, aumenta las defensas, y favorece el buen funcionamiento de las neuronas.
Semillas de sésamo
Retardan el envejecimiento celular y actúan contra hongos y bacterias.
Pipas o semillas de girasol
Favorecen la circulación sanguínea y el rendimiento cerebral.
Pipas de calabaza
Ayudan a combatir el reuma, regulan el colesterol y la hipertensión, y tienen efectos antiinflamatorios.
Children who eat more bread are less obese
The ALADINO study of the prevalence of Child Obesity in Spain, by the Food Security and Nutrition Agency (AESAN), revealed that 45.2% of boys girls aged between 6 and 9 are overweight, representing a major Public Health problem. Factores que favorecen la obesidad
Muchos son los factores que están incidiendo en este hecho, los nuevos hábitos de consumo, el sedentarismo, las dietas no equilibradas o el dejar de comer pan.
De hecho, otro estudio reciente realizado por la doctora Rosa M. Ortega, Catedrática de Nutrición de la Universidad Complutense de Madrid, reveló que los niños que consumen más pan presentan un menor porcentaje de sobrepeso y obesidad, además de unos resultados cardiovasculares más saludables que los niños que no comen pan.
Muchos son los factores que están incidiendo en este hecho, los nuevos hábitos de consumo, el sedentarismo, las dietas no equilibradas o el dejar de comer pan.
De hecho, otro estudio reciente realizado por la doctora Rosa M. Ortega, Catedrática de Nutrición de la Universidad Complutense de Madrid, reveló que los niños que consumen más pan presentan un menor porcentaje de sobrepeso y obesidad, además de unos resultados cardiovasculares más saludables que los niños que no comen pan.
Include bread in their breakfast. They will perform better
Nutritionists consider breakfast to be the most important meal of the day, providing the dietary basis for the start to the day and for mental and physical performance. An example of a good breakfast with bread:
A glass of milk: important at times of growth because of its high calcium content. Orange juice or fruit, the source of natural vitamins necessary to strengthen the body’s defences.
A slice of bread with butter and jam, providing energy and carbohydrates.
A glass of milk: important at times of growth because of its high calcium content. Orange juice or fruit, the source of natural vitamins necessary to strengthen the body’s defences.
A slice of bread with butter and jam, providing energy and carbohydrates.
Bread and Coeliac Disease
Gluten intolerance
Gluten is a protein found in cereals like wheat, barely, rye or oats and so in all the foods made with them: flours, bread, pastas…Their consumption by those intolerant to them produces a serious lesion in the small intestine mucosa which prevents adequate absorption of food nutrients. The only effective treatment for preventing the problems of coeliac disease is to completely eliminate gluten from the diet. Thus coeliacs need comprehensive information on product labels and on the lists of food published annually by the Spanish Federation of Coeliac Associations (FACE).
The FACE estimates that 1 of every 100 persons is coeliac. Of this population, it is calculated that just 10% is diagnosed, and 50% of these are children up to 14 years of age. www.celiacos.org
The FACE estimates that 1 of every 100 persons is coeliac. Of this population, it is calculated that just 10% is diagnosed, and 50% of these are children up to 14 years of age. www.celiacos.org
Betina: the best gluten-free bakery, pastry and patisserie
Betina is the Berlys brand for functional products intended to care for health and including a selection of the finest gluten-free breads, pastry and patisserie, in formats and with a flavour and texture similar to the usual varieties.For the production of Betina gluten-free varieties, a permanent analytical control system has been put in place both in the manufacturing processes and in the finished product to guarantee the absolute absence of gluten.
The production line is special, completely insulated inside a chamber which is air-conditioned and over-pressurised to avoid possible contamination.
Moreover, the brand for the manufacture of Betina gluten-free products is endorsed and controlled by the Spanish Federation of Coeliac Associations (FACE) guaranteeing the absence of gluten.
www.betina.es
Moreover, the brand for the manufacture of Betina gluten-free products is endorsed and controlled by the Spanish Federation of Coeliac Associations (FACE) guaranteeing the absence of gluten.
www.betina.es
Health Commintment
Berlys: trans-fats-free
What are trans fats?
Trans fats, a health risk
Berlys: trans-fats-free
Berlys’ R+D+i Department has reacted to the latest scientific studies showing that trans fats are detrimental for health
As part of a major investment and research drive, on 1 May 2008, Berlys was already in a position to guarantee that its margarine-based products were free of trans fats (less than 1% in the finished product) as demonstrated with various certificates: suppliers, from the ICAUN (University of Navarre’s Institute of Food Sciences), and product analysis and control by different laboratories of recognised international standing, ensuring and certifying them.
What are trans fats?
Artificial trans fats are made by injecting hydrogen into the polyunsaturated fatty acids of the oils from seeds such as sunflower or soy, to obtain what are known as hydrogenated fats.
With hydrogenation:
- Some of the polyunsaturated fats are transformed into saturated fats.
- The appearance and texture of the oils is altered, from liquid to solid.
In addition, they provided a series of advantages in the elaboration of products, like greater durability, the possibility to enhance its flavor and its optimum point of solidification.
Trans fats, a health risk
Artificial trans fats have ceased to be seen as a healthy option for the body and are now considered detrimental for various reasons:- They increase cholesterol which is damaging to the body. (LDL)
- They increase risk of cardiovascular disease.
- They delay growth and the maturing of the brain
- They influence diabetes negatively, reducing blood response to insulin.
- They cause increased weight and obesity.
Bocadillos saludables para todos
Salmón ahumado, patata y zanahoria
El salmón es uno de los ahumados más populares y más beneficiosos para la salud porque es muy rico en ácidos omega 3. Es una excelente fuente de proteínas que en este bocadillo se equilibran con los hidratos aportados por la patata y el pan. En este caso se recomienda un pan blanco para realzar el sabor de sus componentes.
Elaboración
- Poner en la base una fina capa de patata cocida con unas gotas de aceite de oliva virgen extra.
- Añadir zanahoria rallada y seguidamente el salmón ahumado que se aderezará con unas gotas de salsa griega o de yogur.
- Poner la sepia recién hecha a la plancha, con un unas gotas de aceite de oliva virgen crudo, y terminar con cebollino picado.
Pan
Viena clásica es un pan blanco de puntas acentuadas, suave corteza y miga poco alveolada y esponjosa, ideal por su sabor para hacer bocadillos porque combina bien con todos los alimentos.
Frutas y hortalizas a la plancha
Algunas frutas también son ingredientes a tener en cuenta para consumir entre pan y pan. Un contraste de sabores y texturas ideal con una base de verduras a la plancha y queso fresco, para elaborar un bocadillo muy sano y original. Como soporte, proponemos el Rombo un pan de atractivo aspecto y acentuado sabor.
Elaboración
- Poner en la base rodajas finas de berenjena y calabacín preparados a la plancha.
- Añadir rodajas de manzana, pasadas también por la plancha, y poner seguidamente piña al natural, unos dados de queso blanco y tomates cherry
- Finalizar con un toque de cebollino picado.
Pan
Rombo, pan de estilo chapata con de puntas acentuadas, miga suave y elástica y corteza fina y crujiente, con dos cortes oblicuos que le otorgan un aspecto muy original. Con acentuado sabor a pan mediterráneo, ideal para hacer bocadillos con contraste de sabores.
Vegetal del mar
Un bocadillo equilibrado y fresco, en el que llama la atención el sabor de la rúcula, en contraste con las gambas y las huevas de salmón. Y al que se suman los beneficios para la salud de los germinados de alfalfa, ya que contienen una gama completa de vitaminas y sales minerales (A, B, C, D, E, K, U - Ca, K, MG, P, FE, ZN, SE), una elevada cantidad de proteínas (el 35%) y todos los aminoácidos esenciales.
Para este tipo de bocadillo se recomienda un pan de sabor acentuado y miga alveolada como es el Rombo.
Elaboración
- Poner en la base rúcula fresca y una fina capa de mahonesa ligera.
- Añadir una buena cantidad de germinados de alfalfa y sobre éstos, gambas cocidas
- Para finalizar se añaden huevas de salmón al gusto.
Pan
Rombo, pan de estilo chapata con puntas acentuadas, miga suave y elástica y corteza fina y crujiente, con dos cortes oblicuos que le otorgan un aspecto muy original. Su sabor a pan mediterráneo, le hace ideal para bocadillos con contraste de sabores.