The main difference between white bread and brown bread lies in the type of flour used and the presence of bran and germ in the latter. Here are the key distinctions:
Flour: White bread is made primarily with refined wheat flour, where the bran and germ of the wheat kernel are removed during the milling process. This results in a flour that is lighter in color and has a finer texture. On the other hand, brown bread, also known as whole wheat bread, is made using whole wheat flour that contains the bran and germ. The inclusion of these components gives the bread a darker color and a slightly coarser texture.
Nutritional Content: Brown bread is generally considered healthier than white bread because it retains the bran and germ, which contain important nutrients and dietary fiber. The bran and germ add fiber, vitamins, minerals, and antioxidants to the bread, making it a more nutritious choice compared to white bread, which has fewer of these beneficial components.
Yeast: Yeast is used in both white bread and brown bread as a leavening agent. It helps the dough rise by converting the sugars present in the dough into carbon dioxide gas, causing the bread to become light and airy. Yeast is used in brown bread to provide the desired texture and rise, just as it is used in white bread.
It's worth noting that yeast is not exclusive to brown bread; it is used in a wide variety of bread recipes, including white bread. The use of yeast in bread baking is a common practice to achieve proper fermentation and leavening.
In summary, the key difference between white bread and brown bread lies in the type of flour used and the inclusion of bran and germ. Brown bread retains the bran and germ, making it more nutritious, while white bread uses refined flour without these components. Yeast is used in both types of bread to help with the rising process.