Bread: Atta, White, Multi­grain

Say, which one did you have to­day?

Consumer Voice - - The Surveillance Series -

We tested 13 pop­u­lar brands of bread – 5 atta, 4 multi­grain and 4 white – and put them to test for com­mon stan­dard pa­ram­e­ters, in­clud­ing di­etary fi­bre, pro­tein and potas­sium bro­mate. Of course, each one of us has a favourite brand of bread and that may have ev­ery­thing to do with habit or ev­ery­thing to do with health con­scious­ness. Where do I get the most di­etary fi­bre, for ex­am­ple? Are they re­ally ‘healthy’ stuff, these fi­bre-rich vari­ants, as their man­u­fac­tur­ers claim? How much is the fi­bre con­tent in them? What is the chance that a given bread type has sand, dust or dirt? Also, is one fi­bre-rich bread type as good as an­other, or is any bread as fine as an­other—in other words, are they sub­sti­tutable? Do they all meet the ba­sic qual­ity re­quire­ments as per the na­tional stan­dards?

While white bread has refined white flour as the main in­gre­di­ent, atta bread has whole-wheat flour as the main in­gre­di­ent or as one of the main in­gre­di­ents. Multi­grain bread has a mix of around 5 to 12 flours (gram, bar­ley, soya bean, etc.) and can be based in ei­ther wheat flour (maida) or whole-wheat flour (atta). Mak­ing a choice be­tween these can be, as men­tioned ear­lier, a mat­ter of rou­tine or based on one’s health pri­or­i­ties. The fol­low­ing re­port will give a low­down on the per­for­mance of 13 brands along pa­ram­e­ters that are ex­pected to help con­sumers make an in­formed choice.

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