Whole-grain
Wheat
Whole-grain breads are highest in fiber.
During the early 1980s, an estimated 90 percent of all standard commercial white bread was enriched
Enriched grains are typically refined grains that have had certain nutrients added back after processing. Common examples include white rice, white bread, and some types of pasta and cereals, which are often enriched with iron and B vitamins such as folic acid, thiamine, and niacin. Whole grains, like brown rice and whole wheat bread, are not usually enriched since they retain their natural nutrient content.
Enriched white bread can easily contain more nutrients than so-called 'wheat' bread. Generally, whole wheat bread is the best bread to get, however, be sure to carefully examine the label for nutrient content. Caveat emptor!
In 1941, the National Research Council recommended enriching white flour and white bread
dietary fibre content of wheat bread dietary fibre content of wheat bread
Bread flour, sometimes called "Strong flour" has a higher gluten content than regular cake flour. Out of all bread flours, "Canadian" bread flour usually has the highest gluten content. I think that pasta flour (sometimes called "00 flour") may have a slightly higher gluten content than some bread flours, but using pasta flour doesn't result in a better quality of bread.
yes
Strong white bread flour and strong wholoemeal flour contains the most gluten because it reacts with the yeast and forms the bread dough
Brioche is a sweet french bread roll that is made from a dough, enriched with eggs and butter.
True