In India, commercially produced sliced breads are available in three main variants: white, brown, and whole wheat. There is no confusion about white bread; it is made using refined wheat flour (maida). However, when it comes to choosing between brown and whole wheat types, many of us find ourselves uncertain.
Given that both brown and whole wheat breads are marketed as healthier alternatives to white bread, let’s explore what sets them apart and determine which of the two is actually better for us.
Brown Bread
The brown bread sold by a leading brand in India, at the time of writing this article, contained 32% “whole wheat flour (atta).” The rest was composed of refined wheat flour, sugar, fat (refined palmolein), food color, and other ingredients such as preservatives, improvers, and emulsifiers.
The brown color in this bread likely came from the added food coloring rather than from a significant amount of whole grain.
Whole Wheat Bread
In contrast, the same brand’s whole wheat bread contained 62% “wheat flour (atta),” with the rest made up of wheat bran, palm oil, food color, and other ingredients, mainly preservatives, improvers, and emulsifiers.
How The Two Compared
Comparing the ingredients of both the whole wheat bread and the brown bread revealed that the whole wheat variant contained a higher percentage of “atta” or wheat flour and included wheat bran, although the exact quantity of bran was not specified.
But there was no refined wheat flour in the whole wheat bread; it was made entirely with “atta.”
In comparison, the brown bread contained a lower quantity of whole wheat flour and included refined wheat flour, with its brown color coming from the added food coloring.
Looking at the above, the whole wheat bread seemed like a better choice. However, there is something else you need to know.
The “Atta” Problem
In India, the term “atta” is commonly used in the food processing industry to refer to wheat flour. However, this term can be misleading. While we are led to believe that “atta” means whole wheat, it is not always the case.
Scientifically speaking, a grain kernel consists of three parts: the bran, germ, and endosperm. In natural whole wheat flour, all three components are present. However, “atta,” being a milled product, may have a lower-than-natural percentage of bran and germ and a higher proportion of endosperm. This is something that the owner of a flour mill gets to decide.
Therefore, the “atta” used in bread making may not actually be whole wheat flour. While this does not imply that the whole wheat bread sold by Indian bread makers is suspect, it does indicate that the disclosures regarding its composition need to improve.
Whole Wheat Bread Is Still Better
Despite the “atta” problem explained above, whole wheat bread is still a better choice compared to brown bread. It generally contains less food coloring and more fiber. However, both types of bread contain palm oil, sugar, and several chemicals typically used in processed foods.
By reading the list of ingredients carefully, and comparing the product with other types and brands, we can make an informed choice.
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