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Multigrain bread
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<h2 id="nutritional-content">Nutritional content</h2> <p>Whole grain multigrain breads contain a <a href="/facts/Dietary_fibre/Q9DXanDv">dietary fibre</a> content of up to four times greater than white breads<a class="footnote-ref" id="fnref:13" href="#fn:13"><sup>13</sup></a><a class="footnote-ref" id="fnref:14" href="#fn:14"><sup>14</sup></a> and may also contain more vitamins and protein compared to white bread.<a class="footnote-ref" id="fnref:15" href="#fn:15"><sup>15</sup></a> Multigrain breads also provide <a href="/facts/Complex_carbohydrate/Geuuzxsf">complex carbohydrates</a>.<a class="footnote-ref" id="fnref:16" href="#fn:16"><sup>16</sup></a> </p> <h2 id="commercial-varieties">Commercial varieties</h2> <p>Multigrain bread is commercially <a href="/facts/Mass_production/31Cmgjuc">mass-produced</a> and marketed to consumers.<a class="footnote-ref" id="fnref:17" href="#fn:17"><sup>17</sup></a> Some commercial varieties are prepared using 100% whole grain flour.<a class="footnote-ref" id="fnref:18" href="#fn:18"><sup>18</sup></a> Between 1989 and 1994 in the United States, multigrain bread was "one of the fastest growing markets within the bakery sector".<a class="footnote-ref" id="fnref:19" href="#fn:19"><sup>19</sup></a> </p> <h2 id="use-in-brewing">Use in brewing</h2> <p>A 4,000-year-old <a href="/facts/Mesopotamia/f0mmbhTK">Mesopotamian</a> recipe for <a href="/facts/Brewing/aKCgJVyJ">brewing</a> beer from multigrain loaves of bread mixed with honey is the oldest surviving beer recipe in the world.<a class="footnote-ref" id="fnref:20" href="#fn:20"><sup>20</sup></a> The Brussels Beer Project <a href="/facts/Microbrewery/olIC7Gcq">microbrewery</a> in Belgium has developed an <a href="/facts/Amber_ale/y4noVXaN">amber beer</a> with a 7% <a href="/facts/Alcohol_by_volume/FeFdzl8v">alcohol by volume</a> named Babylone that incorporates this recipe using leftover, unsold fresh bread donated by supermarkets.<a class="footnote-ref" id="fnref:21" href="#fn:21"><sup>21</sup></a><a class="footnote-ref" id="fnref:22" href="#fn:22"><sup>22</sup></a><a class="footnote-ref" id="fnref:23" href="#fn:23"><sup>23</sup></a> </p> <h2 id="see-also">See also</h2> <ul> <li>Food portal</li></ul> <ul><li><a href="/facts/Mischbrot/QHpFcT9r">Mischbrot</a></li> <li><a href="/facts/List_of_breads/bvdVSkYW">List of breads</a></li> <li><a href="/facts/Sprouted_bread/hz23IGGt">Sprouted bread</a></li></ul> <h2 id="further-reading">Further reading</h2> <ul><li>Indrani, D.; et al. (June 2010). "Multigrain bread–its dough rheology, microstructure, quality and nutritional characteristics". <i>Journal of Texture Studies</i>. 41 (3): 302–319. <a href="/facts/Doi_(identifier)/muM9Etpq">doi</a>:<a href="https://doi.org/10.1111%2Fj.1745-4603.2010.00230.x">10.1111/j.1745-4603.2010.00230.x</a>. (subscription required)</li> <li>Henriques, A.S. (2000). <a href="https://books.google.com/books?id=64yvNwAACAAJ"><i>The Effects of Gum Incorporation on the Staling Properties of Multigrain Bread</i></a>. University of Georgia. 316 pages.</li></ul> <h2 id="external-links">External links</h2> <ul><li> Media related to Multigrain breads at Wikimedia Commons</li></ul> <h2 id="references">References</h2> <ol> <li id="fn:1"><p>Kirkpatrick, Kristin (February 20, 2014). "6 Ways the Food Industry Is Tricking You". U.S. News & World Report. Retrieved May 1, 2015. <a href="http://health.usnews.com/health-news/blogs/eat-run/2014/02/20/6-ways-the-food-industry-is-tricking-you" target="_blank">http://health.usnews.com/health-news/blogs/eat-run/2014/02/20/6-ways-the-food-industry-is-tricking-you</a> <a href="#fnref:1" class="footnote-back-ref">↩</a></p></li> <li id="fn:2"><p>Media, Demand (April 29, 2015). "Rye Bread Vs. Multigrain Bread". SFGate.com. Retrieved May 1, 2015. <a href="http://healthyeating.sfgate.com/rye-bread-vs-multigrain-bread-7418.html" target="_blank">http://healthyeating.sfgate.com/rye-bread-vs-multigrain-bread-7418.html</a> <a href="#fnref:2" class="footnote-back-ref">↩</a></p></li> <li id="fn:3"><p>Katzin, C.F. (2010). The Everything Cancer-Fighting Cookbook. Everything. F+W Media. p. 246. ISBN 978-1-4405-0747-2. <a href="978-1-4405-0747-2" target="_blank">978-1-4405-0747-2</a> <a href="#fnref:3" class="footnote-back-ref">↩</a></p></li> <li id="fn:4"><p>NewsLifeMedia (April 30, 2015). "News". Taste.com.au. Retrieved May 1, 2015. <a href="http://www.taste.com.au/news+features/articles/4921/which+bread+type+is+best" target="_blank">http://www.taste.com.au/news+features/articles/4921/which+bread+type+is+best</a> <a href="#fnref:4" class="footnote-back-ref">↩</a></p></li> <li id="fn:5"><p>Katzin, C.F. (2010). The Everything Cancer-Fighting Cookbook. Everything. F+W Media. p. 246. ISBN 978-1-4405-0747-2. <a href="978-1-4405-0747-2" target="_blank">978-1-4405-0747-2</a> <a href="#fnref:5" class="footnote-back-ref">↩</a></p></li> <li id="fn:6"><p>"What's the best bread for your family?". News.com.au. May 1, 2015. Retrieved May 1, 2015. <a href="http://www.news.com.au/lifestyle/health/the-best-bread-for-your-family/story-fneuzkvr-1226487432413" target="_blank">http://www.news.com.au/lifestyle/health/the-best-bread-for-your-family/story-fneuzkvr-1226487432413</a> <a href="#fnref:6" class="footnote-back-ref">↩</a></p></li> <li id="fn:7"><p>NewsLifeMedia (April 30, 2015). "News". Taste.com.au. Retrieved May 1, 2015. <a href="http://www.taste.com.au/news+features/articles/4921/which+bread+type+is+best" target="_blank">http://www.taste.com.au/news+features/articles/4921/which+bread+type+is+best</a> <a href="#fnref:7" class="footnote-back-ref">↩</a></p></li> <li id="fn:8"><p>Reinhart, P. (2011). Crust and Crumb: Master Formulas for Serious Bread Bakers. Potter/TenSpeed/Harmony. p. 278. ISBN 978-1-60774-132-9. <a href="978-1-60774-132-9" target="_blank">978-1-60774-132-9</a> <a href="#fnref:8" class="footnote-back-ref">↩</a></p></li> <li id="fn:9"><p>Suas, M. (2008). Advanced Bread and Pastry. Cengage Learning. p. 227. ISBN 978-1-4180-1169-7. <a href="978-1-4180-1169-7" target="_blank">978-1-4180-1169-7</a> <a href="#fnref:9" class="footnote-back-ref">↩</a></p></li> <li id="fn:10"><p>Decker, J.; Neuhaus, E. (2005). The World's Fittest You. Penguin Group US. ISBN 978-1-101-21999-7. <a href="978-1-101-21999-7" target="_blank">978-1-101-21999-7</a> <a href="#fnref:10" class="footnote-back-ref">↩</a></p></li> <li id="fn:11"><p>Harrington, Theresa (November 30, 2012). "Mt. Diablo school district cooks up a tasty multigrain bread". San Jose Mercury News. Retrieved May 1, 2015. <a href="http://www.mercurynews.com/top-stories/ci_22102852/mt-diablo-school-district-cooks-up-tasty-multigrain" target="_blank">http://www.mercurynews.com/top-stories/ci_22102852/mt-diablo-school-district-cooks-up-tasty-multigrain</a> <a href="#fnref:11" class="footnote-back-ref">↩</a></p></li> <li id="fn:12"><p>Kirkpatrick, Kristin (February 20, 2014). "6 Ways the Food Industry Is Tricking You". U.S. News & World Report. Retrieved May 1, 2015. <a href="http://health.usnews.com/health-news/blogs/eat-run/2014/02/20/6-ways-the-food-industry-is-tricking-you" target="_blank">http://health.usnews.com/health-news/blogs/eat-run/2014/02/20/6-ways-the-food-industry-is-tricking-you</a> <a href="#fnref:12" class="footnote-back-ref">↩</a></p></li> <li id="fn:13"><p>NewsLifeMedia (April 30, 2015). "News". Taste.com.au. Retrieved May 1, 2015. <a href="http://www.taste.com.au/news+features/articles/4921/which+bread+type+is+best" target="_blank">http://www.taste.com.au/news+features/articles/4921/which+bread+type+is+best</a> <a href="#fnref:13" class="footnote-back-ref">↩</a></p></li> <li id="fn:14"><p>Wilkins, L.W. (2007). Nutrition Made Incredibly Easy. Incredibly easy. Lippincott Williams & Wilkins. p. 256. ISBN 978-1-58255-521-8. <a href="978-1-58255-521-8" target="_blank">978-1-58255-521-8</a> <a href="#fnref:14" class="footnote-back-ref">↩</a></p></li> <li id="fn:15"><p>Gupta, P.; Gupta, D. (2013). Losing It! Making Weight Loss Simple. Pan Macmillan. ISBN 978-1-4472-4244-4. <a href="978-1-4472-4244-4" target="_blank">978-1-4472-4244-4</a> <a href="#fnref:15" class="footnote-back-ref">↩</a></p></li> <li id="fn:16"><p>Evans, J.; Aronson, R. (2005). The Whole Pregnancy Handbook: An Obstetrician's Guide to Integrating Conventional and Alternative Medicine Bef ore, During, and After Pregnancy. Penguin Publishing Group. p. 224. ISBN 978-1-4406-2342-4. <a href="978-1-4406-2342-4" target="_blank">978-1-4406-2342-4</a> <a href="#fnref:16" class="footnote-back-ref">↩</a></p></li> <li id="fn:17"><p>"Bimbo To Buy Canada Bread From Maple Leaf For $1.66 Billion". Getty Images. February 12, 2014. Retrieved May 1, 2015. <a href="http://www.gettyimages.com/detail/news-photo/loaves-of-canada-bread-co-dempsters-multigrain-bread-are-news-photo/469039651" target="_blank">http://www.gettyimages.com/detail/news-photo/loaves-of-canada-bread-co-dempsters-multigrain-bread-are-news-photo/469039651</a> <a href="#fnref:17" class="footnote-back-ref">↩</a></p></li> <li id="fn:18"><p>"Bimbo To Buy Canada Bread From Maple Leaf For $1.66 Billion". Getty Images. February 12, 2014. Retrieved May 1, 2015. <a href="http://www.gettyimages.com/detail/news-photo/loaves-of-canada-bread-co-dempsters-multigrain-bread-are-news-photo/469039651" target="_blank">http://www.gettyimages.com/detail/news-photo/loaves-of-canada-bread-co-dempsters-multigrain-bread-are-news-photo/469039651</a> <a href="#fnref:18" class="footnote-back-ref">↩</a></p></li> <li id="fn:19"><p>"Food Processing". Volume 63. Techpress (FPI) Limited. 1994. p. 36. Retrieved 30 April 2015. <a href="https://books.google.com/books?id=S45WAAAAMAAJ&q=%22Multigrain+bread%22" target="_blank">https://books.google.com/books?id=S45WAAAAMAAJ&q=%22Multigrain+bread%22</a> <a href="#fnref:19" class="footnote-back-ref">↩</a></p></li> <li id="fn:20"><p>Bartunek, Robert-Jan (April 17, 2015). "Brussels brewer uses leftover bread to make beer". Reuters. Retrieved May 1, 2015. <a href="https://www.reuters.com/article/belgium-beer-bread-idUSL6N0WS2LW20150417" target="_blank">https://www.reuters.com/article/belgium-beer-bread-idUSL6N0WS2LW20150417</a> <a href="#fnref:20" class="footnote-back-ref">↩</a></p></li> <li id="fn:21"><p>Bartunek, Robert-Jan (April 17, 2015). "Brussels brewer uses leftover bread to make beer". Reuters. Retrieved May 1, 2015. <a href="https://www.reuters.com/article/belgium-beer-bread-idUSL6N0WS2LW20150417" target="_blank">https://www.reuters.com/article/belgium-beer-bread-idUSL6N0WS2LW20150417</a> <a href="#fnref:21" class="footnote-back-ref">↩</a></p></li> <li id="fn:22"><p>Szal, Andy (April 23, 2015). "Belgian Brewery Turns Food Waste Into Beer". Manufacturing.net. Retrieved May 1, 2015. <a href="http://www.manufacturing.net/news/2015/04/belgian-brewery-turns-food-waste-into-beer" target="_blank">http://www.manufacturing.net/news/2015/04/belgian-brewery-turns-food-waste-into-beer</a> <a href="#fnref:22" class="footnote-back-ref">↩</a></p></li> <li id="fn:23"><p>"Babylone - from bread to beer". Beer Project Brussels. April 20, 2015. Retrieved May 1, 2015. <a href="http://beerproject.be/babylone-release?lang=en" target="_blank">http://beerproject.be/babylone-release?lang=en</a> <a href="#fnref:23" class="footnote-back-ref">↩</a></p></li> </ol>