Crusty Bread

CSJAN12014
CSJAN12014 Posts: 46
in Food and Nutrition
I was always taught... "Eat your crusts, they're the best bit" which i imagine my parents meant 'the healthiest bit'?

With a decent wholemeal loaf, is this actually true? Or are ingredients just ingredients?

Interested in your opinions :ohwell:

Replies

  • bcattoes
    bcattoes Posts: 17,299 Member
    It's not a peel, like on fruit. Most crust on bread has the exact same ingredients as the inside, so nutrition will be the same. I imagine your parents meant 'best bit' as in they preferred the taste.

    If the loaf has been rolled in sesame seeds or oats or something like that before baking, then the outside could have more nutrients.
  • dbmata
    dbmata Posts: 12,950 Member
    It's the "best bit" is because there is caramelization due to maillard reaction. No other ingredients present that different from the rest of the loaf.
  • CSJAN12014
    CSJAN12014 Posts: 46
    It's the "best bit" is because there is caramelization due to maillard reaction. No other ingredients present that different from the rest of the loaf.

    "Maillard reaction!!!" Crikey... that was a more technical answer than i expected... but you're right... i Googled it :-)
    Thanks 'dbmata'
  • Factory_Reset
    Factory_Reset Posts: 1,651 Member
    Crusty is never good while eating.....imho
  • CSJAN12014
    CSJAN12014 Posts: 46
    It's not a peel, like on fruit. Most crust on bread has the exact same ingredients as the inside, so nutrition will be the same. I imagine your parents meant 'best bit' as in they preferred the taste.

    I agree... but may be they also thought that chewing the crust would be good exercise :laugh: (Or shut me up for a couple of minutes!!! LOL
  • sandy_gee
    sandy_gee Posts: 372 Member
    I read crusty beard. Had to click on it due to grossed-out-ness.
    Friend of mine got honey in his beard once. He almost cried trying to brush it out.


    I think that's off topic enough for now... kthxbai.
  • skullshank
    skullshank Posts: 4,323 Member
    Crusty is never good while eating.....imho

    doesnt the amount of crust just equate to how much yeast there is?
  • kiesha22001
    kiesha22001 Posts: 70 Member
    The ends are the best part - they had to make the entire loaf just to get it!
  • shezzzzz
    shezzzzz Posts: 119 Member
    Fresh crusty bread is my #1 weakness.

    Artisan Baguette + triple cream brie cheese = food porn for me
  • mockchoc
    mockchoc Posts: 6,573 Member
    Fresh crusty bread is my #1 weakness.

    Artisan Baguette + triple cream brie cheese = food porn for me

    You must be my long lost sister!
  • CSJAN12014
    CSJAN12014 Posts: 46
    Fresh crusty bread is my #1 weakness.

    Artisan Baguette + triple cream brie cheese = food porn for me

    You must be my long lost sister!

    "Food Porn".. !!!!! What are you ladies doing with that baguette!!!
  • mockchoc
    mockchoc Posts: 6,573 Member
    :laugh:
    Fresh crusty bread is my #1 weakness.

    Artisan Baguette + triple cream brie cheese = food porn for me

    You must be my long lost sister!

    "Food Porn".. !!!!! What are you ladies doing with that baguette!!!
  • SpeSHul_SnoflEHk
    SpeSHul_SnoflEHk Posts: 6,256 Member
    Crusty is never good while eating.....imho

    Oh. I sooo want to say something, but should not.
  • Mantha18
    Mantha18 Posts: 25 Member
    Conversations with my nan about crusts used to go:

    nan: eat your crust, it'll make your hair curly
    me: but my hair's already curly
    nan: see it worked!

    :tongue:

    I doubt there's actually a nutritional difference, but a nice crusty loaf fresh from a bakery is my diet downfall.....especially if it's still warm.
  • dbmata
    dbmata Posts: 12,950 Member
    Crusty is never good while eating.....imho

    doesnt the amount of crust just equate to how much yeast there is?
    No. It has to do with the baking process.

    You know those super crusty sourdough breads? The secret? Water sprayers in the ovens, ovens at 500F, and for the first few minutes they spritz the loaves with water to get that tough and chewy outer bit. Some methods using water mixed with baking soda and sprayed on.

    Others use a weak mixture of lye.
  • realme56
    realme56 Posts: 1,093 Member
    If it is a great baked loaf (like in Italy where we never had bad wine or bad bread) then the crust is ever so yummy. If it is some pre-sliced crap from the store...I'll pass on the whole thing!:drinker:

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