It should be noted that brown bread is bread made from wheat bran flour and white bread is bread made from bran-free flour and the wheat husk (bran) has been removed.
Why is brown bread more useful?
It is better to use wholemeal breads that are prepared with sourdough. Cereal flour has a substance called phytic acid that absorbs minerals such as iron, magnesium or calcium and prevents the body from using them. If baking soda is used to make quick bread, the phytic acid does not break down. As a result, it prevents the absorption of iron, magnesium and calcium. For this reason, it is said that the use of baking soda in the preparation of bread in bakeries causes iron deficiency in the body, which in turn causes many problems for women and children.
While if the dough is raised by sourdough for a long time, the phytic acid material is decomposed by the enzymes in the grain and the human body can use the minerals of the bread. Considering that bread is the main source of strength for the people of our country, removing baking soda from the steps of bread production can improve the health of people in the society. It should be noted that brown bread is bread made from wheat bran flour and white bread is bread made from bran-free flour and the wheat husk (bran) has been removed. According to the Ministry of Health's Community Nutrition Improvement Office, until the early 30s of the 20th century, many doctors considered bran to be a waste and extra substance that caused colon irritation. But with new researches of the last two decades, the many benefits of bran bread have been proven, and bran has been recognized as an effective medicine for patients who always suffer from constipation or colon disorders.