Rye / Pumpernickle bread ?

Marshall said:

Susan said:

x-no-archive: yes

Simm Webb said:

Susan wrote:

> x-no-archive: yes
>
> Herman Rubin wrote:
>
>> In article
>> <[email hidden]>,
>> Kamalakar Pasupuleti <[email hidden]> wrote:
>>
>>> Is rye and pumernickle bread any useful for diabetics ?
>>> I find the fiber content in both of them are high .
>>> I wish to know if any studies have been conducted on these products .
>>
>>
>>
>>
>>
>>
>>> Kam
>>
>>
>>
>>
>>
>>
>> They are better than white, but what isn't?
>
>
>
>
>
> The GI of *whole kernel rye* is 46, barely qualifies as a grain, but
> store shelf rye bread is typically processed wheat and rye flour,
> much higher GI and lower fiber.
>
> Susan

The recipe for whole wheat and pumpernickel breads use brown sugar
for a sweetener, and not to feed yeasts. Therefore it should be
consumed with care by diabetics. Sugar is sugar. Carbs are carbs.
Don't be sucked in on a fad.

Geez, did you just wander in from our Non Sequitir Dept?

I don't eat sugar or bread, I just answered an effing question.

Susan

The amount of sugar used in the bread recipe is used to activate the yeast.

Yes, but white sugar is used for the first proof, then, for flavor not
yeast activation, the brown sugar and water are added to the whole wheat
flour for flavor. I have made both types of bread for years, and know
the difference.

Marshall said:

Susan said:

x-no-archive: yes

Simm Webb said:

Susan wrote:

> x-no-archive: yes
>
> Herman Rubin wrote:
>
>> In article
>> <[email hidden]>,
>> Kamalakar Pasupuleti <[email hidden]> wrote:
>>
>>> Is rye and pumernickle bread any useful for diabetics ?
>>> I find the fiber content in both of them are high .
>>> I wish to know if any studies have been conducted on these products .
>>
>>
>>
>>
>>
>>
>>> Kam
>>
>>
>>
>>
>>
>>
>> They are better than white, but what isn't?
>
>
>
>
>
> The GI of *whole kernel rye* is 46, barely qualifies as a grain, but
> store shelf rye bread is typically processed wheat and rye flour,
> much higher GI and lower fiber.
>
> Susan

The recipe for whole wheat and pumpernickel breads use brown sugar
for a sweetener, and not to feed yeasts. Therefore it should be
consumed with care by diabetics. Sugar is sugar. Carbs are carbs.
Don't be sucked in on a fad.

Geez, did you just wander in from our Non Sequitir Dept?

I don't eat sugar or bread, I just answered an effing question.

Susan

The amount of sugar used in the bread recipe is used to activate the yeast.

Yes, but white sugar is used for the first proof, then, for flavor not
yeast activation, the brown sugar and water are added to the whole wheat
flour for flavor. I have made both types of bread for years, and know
the difference.

"Marshall" <[email hidden]> wrote in message
news:IR1Ie.7334$GN5.5880@trndny08

Quoted message said:

Marshall wrote:

Quoted message said:

Not a .gov or .edu site but try:

http://www.glycemicindex.com/

Good link but how can bread be made with seeds ?
It has to be brocken down for making cracked wheat bread / to be
milled for making whole wheat flour bread .
Does milling increases the glycemic index of grains ?

Kam

--
Posted via Mailgate.ORG Server - http://www.Mailgate.ORG

"Marshall" <[email hidden]> wrote in message
news:IR1Ie.7334$GN5.5880@trndny08

Quoted message said:

Marshall wrote:

Quoted message said:

Not a .gov or .edu site but try:

http://www.glycemicindex.com/

Good link but how can bread be made with seeds ?
It has to be brocken down for making cracked wheat bread / to be
milled for making whole wheat flour bread .
Does milling increases the glycemic index of grains ?

Kam

--
Posted via Mailgate.ORG Server - http://www.Mailgate.ORG

In article <[email hidden]>,

Kamalakar Pasupuleti said:

"Susan" <[email hidden]> wrote in message
news:[email hidden]

Quoted message said:

The GI of *whole kernel rye* is 46, barely qualifies as a grain, but
store shelf rye bread is typically processed wheat and rye flour, much
higher GI and lower fiber.

Quoted message said:

Quoted message said:

Susan

Quoted message said:

Thanks Susan . What is this jewish rye bread which is
little expensive . When I read the details it has molasses for
raising the bread and naturally has high carb and so I avoid .

Jewish rye bread is basically light rye, with a good
amount of wheat, and it gets its crust by being baked
in an oven with lots of steam. It usually has lots of
caraway seeds as well. If it has molasses, that is a
minor ingredient.

Quoted message said:

I didnot find whole rye flour so that I can make my
own tortillas , not sure whether it is possible to roll
as it is poor in gluten contenet .

Corn tortillas, the original ones, are made with flour
which has essentially zero gluten content. Rye flour
is not that low in gluten.
--
This address is for information only. I do not claim that these views
are those of the Statistics Department or of Purdue University.
Herman Rubin, Department of Statistics, Purdue University
[email hidden] Phone: (765)494-6054 FAX: (765)494-0558

In article <OfVHe.13564$MO.13484@lakeread04>,

Simm Webb said:

Susan wrote:

Quoted message said:

Quoted message said:

x-no-archive: yes

Quoted message said:

Quoted message said:

Herman Rubin wrote:

Quoted message said:

Quoted message said:

Quoted message said:

In article <[email hidden]>,
Kamalakar Pasupuleti <[email hidden]> wrote:

Quoted message said:

Quoted message said:

Quoted message said:

> Is rye and pumernickle bread any useful for diabetics ?
> I find the fiber content in both of them are high .
> I wish to know if any studies have been conducted on these products .

Quoted message said:

Quoted message said:

Quoted message said:

> Kam

Quoted message said:

Quoted message said:

Quoted message said:

They are better than white, but what isn't?

Quoted message said:

Quoted message said:

The GI of *whole kernel rye* is 46, barely qualifies as a grain, but
store shelf rye bread is typically processed wheat and rye flour, much
higher GI and lower fiber.

Quoted message said:

Quoted message said:

Susan

The recipe for whole wheat and pumpernickel breads use brown sugar for a
sweetener, and not to feed yeasts. Therefore it should be consumed with
care by diabetics. Sugar is sugar. Carbs are carbs. Don't be sucked
in on a fad.

The amount of sugar used as a sweetener is far down in
the "small change". Flour is mainly carbohydrate, and
a GI of 46 on whole kernel rye is going to have a much
larger effect than 100 on brown sugar.

--
This address is for information only. I do not claim that these views
are those of the Statistics Department or of Purdue University.
Herman Rubin, Department of Statistics, Purdue University
[email hidden] Phone: (765)494-6054 FAX: (765)494-0558

In article <[email hidden]>,

Kamalakar Pasupuleti said:

"Marshall" <[email hidden]> wrote in message
news:IR1Ie.7334$GN5.5880@trndny08

Quoted message said:

Quoted message said:

Marshall wrote:

Quoted message said:

Quoted message said:

Not a .gov or .edu site but try:

Quoted message said:

Quoted message said:

http://www.glycemicindex.com/

Quoted message said:

Good link but how can bread be made with seeds ?
It has to be brocken down for making cracked wheat bread / to be
milled for making whole wheat flour bread .
Does milling increases the glycemic index of grains ?

The seeds are added to the dough, sometimes early in
the process, and sometimes late. They are not in the
flour, and too much cannot be used as they hinder the
process of forming the strands of gluten holding in the
carbon dioxide. Similarly, bran and wheat germ can be
used in this way.
--
This address is for information only. I do not claim that these views
are those of the Statistics Department or of Purdue University.
Herman Rubin, Department of Statistics, Purdue University
[email hidden] Phone: (765)494-6054 FAX: (765)494-0558

Simm Webb said:

Quoted message said:

The amount of sugar used in the bread recipe is used to activate the
yeast.

Yes, but white sugar is used for the first proof, then, for flavor not
yeast activation, the brown sugar and water are added to the whole wheat
flour for flavor. I have made both types of bread for years, and know
the difference.

My posted recipe calls for 2 tbs of brown sugar. I doubt that 2 tbl will
effect the taste. Without the 2 tbl of brown sugar the yeast will not
activate and you will get matzo.

In article <Sp8Ie.7984$GN5.3717@trndny08>,

Marshall said:

Simm Webb wrote:

Quoted message said:

Quoted message said:

Quoted message said:

The amount of sugar used in the bread recipe is used to activate the
yeast.

Quoted message said:

Quoted message said:

Yes, but white sugar is used for the first proof, then, for flavor not
yeast activation, the brown sugar and water are added to the whole wheat
flour for flavor. I have made both types of bread for years, and know
the difference.

Quoted message said:

My posted recipe calls for 2 tbs of brown sugar. I doubt that 2 tbl will
effect the taste. Without the 2 tbl of brown sugar the yeast will not
activate and you will get matzo.

No, the sugar affects the taste. Also, without the sugar,
it will take longer for the yeast to activate; honey was
the only sweetener available when bread making was invented,
and sugar was not used for this until the Middle Ages.
--
This address is for information only. I do not claim that these views
are those of the Statistics Department or of Purdue University.
Herman Rubin, Department of Statistics, Purdue University
[email hidden] Phone: (765)494-6054 FAX: (765)494-0558

Herman Rubin said:

In article <Sp8Ie.7984$GN5.3717@trndny08>,

Marshall said:

Simm Webb wrote:

Quoted message said:

Quoted message said:

>The amount of sugar used in the bread recipe is used to activate the
>yeast.

Quoted message said:

Quoted message said:

Yes, but white sugar is used for the first proof, then, for flavor not
yeast activation, the brown sugar and water are added to the whole wheat
flour for flavor. I have made both types of bread for years, and know
the difference.

Quoted message said:

My posted recipe calls for 2 tbs of brown sugar. I doubt that 2 tbl will
effect the taste. Without the 2 tbl of brown sugar the yeast will not
activate and you will get matzo.

No, the sugar affects the taste. Also, without the sugar,
it will take longer for the yeast to activate; honey was
the only sweetener available when bread making was invented,
and sugar was not used for this until the Middle Ages.

What is the difference between using 2 tbl of honey vs. 2tbl sugar?

In article <0u8Ie.7986$GN5.6896@trndny08>,

Marshall said:

Herman Rubin wrote:

Quoted message said:

Quoted message said:

In article <Sp8Ie.7984$GN5.3717@trndny08>,
Marshall <[email hidden]> wrote:

Quoted message said:

Quoted message said:

Quoted message said:

Simm Webb wrote:

...................

Quoted message said:

Quoted message said:

No, the sugar affects the taste. Also, without the sugar,
it will take longer for the yeast to activate; honey was
the only sweetener available when bread making was invented,
and sugar was not used for this until the Middle Ages.

Quoted message said:

What is the difference between using 2 tbl of honey vs. 2tbl sugar?

As far as carbohydrate content, I believe not much.

Honey has flavor ingredients, obtained from the flowers
visited by the bees and by internal processing. Also,
I believe honey is higher in fructose, which is sweeter
than ordinary sugar. Brown sugar may produce a flavor
from the small amount of molasses left.
--
This address is for information only. I do not claim that these views
are those of the Statistics Department or of Purdue University.
Herman Rubin, Department of Statistics, Purdue University
[email hidden] Phone: (765)494-6054 FAX: (765)494-0558