Pizza Today - July 2022 - 21

T
oday's society is obsessed
with diet culture and trying
to find the healthiest
option for everything. Walking into
the bread department of any grocery
store is one of the most confusing
and frustrating decisions of any
grocery trip. For the longest time
brands have used key words and
phrases to be eye catching and
allude to its healthy properties.
Whole wheat is one of those phrases.
The problem with this is that most
consumers don't actually know what
they mean or what makes them
nutritious. The pizza industry has also
fallen prey to this marketing strategy.
For as long as I can remember, I
have always been told that whole
wheat is healthy and is better than
white bread. I even have moments
where just the color will influence my
decision. White is bad and brown is
better. Now that I know more about
grains and fermentation, I know that
there are more flaws to this thinking
than benefits. This is just a marketing
strategy employed by companies to
sell more product.
Whole wheat, to me, means
just that, the entire grain. When
wheat is milled, the bran and germ
are normally broken off and separated
from the endosperm, aka the starch.
The germ makes up the smallest part
of a kernel of grain and is the embryo
or reproductive part of the grain. This
part of the grain contains elements
like fat that go rancid the quickest,
which is one of the reasons why it is
removed from flour. The bran is the
protective coating around the kernel
of grain that helps keep pests and
bacteria out. Bran is also high in fiber
and contains some vitamins. Since
diet culture and diet foods are so
profitable, they have added the bran
into different breads piggy backing
off the benefits it adds to white bread.
The endosperm is the part we are
interested in most. The endosperm is
what all 00 flours are made of.
Just because a menu or
label is toting the title of " whole
wheat " , the percentage of bran
and germ will vary greatly. Some
only use a small percentage; some
comprise larger quantities or go so far
as to be entirely made of the entire
parts of the grain. The trouble with
adding more bran and germ is that
you sacrifice the volume your end
product will have. The germ doesn't
contain any gluten, so the more
whole wheat you add to a dough the
tighter the crumb will be and the less
volume it will have. The bran will also
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Pizza Today - July 2022

Table of Contents for the Digital Edition of Pizza Today - July 2022

Commentary
Digital
Conversation
Mike's Monthly Tip
Man on the Street
Building Blocks
On Deck
Knead to Know
Destination
Makeline Efficiency
Consistency Through Turnover
St. Louis Style Pizza
Summer Cocktails
Inflation Tactics
Rising Stars
Product Showcase
Pizza Today/Yellow Pages
The Marketplace
Reader's Resource
Expo Spotlight
Pizza Today - July 2022 - CT1
Pizza Today - July 2022 - CT2
Pizza Today - July 2022 - Cover1
Pizza Today - July 2022 - Cover2
Pizza Today - July 2022 - Commentary
Pizza Today - July 2022 - 4
Pizza Today - July 2022 - 5
Pizza Today - July 2022 - 6
Pizza Today - July 2022 - 7
Pizza Today - July 2022 - Digital
Pizza Today - July 2022 - 9
Pizza Today - July 2022 - Conversation
Pizza Today - July 2022 - 11
Pizza Today - July 2022 - Mike's Monthly Tip
Pizza Today - July 2022 - 13
Pizza Today - July 2022 - Man on the Street
Pizza Today - July 2022 - 15
Pizza Today - July 2022 - Building Blocks
Pizza Today - July 2022 - 17
Pizza Today - July 2022 - On Deck
Pizza Today - July 2022 - 19
Pizza Today - July 2022 - Knead to Know
Pizza Today - July 2022 - 21
Pizza Today - July 2022 - 22
Pizza Today - July 2022 - 23
Pizza Today - July 2022 - Destination
Pizza Today - July 2022 - 25
Pizza Today - July 2022 - Makeline Efficiency
Pizza Today - July 2022 - 27
Pizza Today - July 2022 - 28
Pizza Today - July 2022 - 29
Pizza Today - July 2022 - Consistency Through Turnover
Pizza Today - July 2022 - 31
Pizza Today - July 2022 - 32
Pizza Today - July 2022 - 33
Pizza Today - July 2022 - St. Louis Style Pizza
Pizza Today - July 2022 - 35
Pizza Today - July 2022 - 36
Pizza Today - July 2022 - 37
Pizza Today - July 2022 - Summer Cocktails
Pizza Today - July 2022 - 39
Pizza Today - July 2022 - Inflation Tactics
Pizza Today - July 2022 - 41
Pizza Today - July 2022 - Rising Stars
Pizza Today - July 2022 - 43
Pizza Today - July 2022 - 44
Pizza Today - July 2022 - 45
Pizza Today - July 2022 - 46
Pizza Today - July 2022 - 47
Pizza Today - July 2022 - 48
Pizza Today - July 2022 - 49
Pizza Today - July 2022 - Product Showcase
Pizza Today - July 2022 - 51
Pizza Today - July 2022 - Pizza Today/Yellow Pages
Pizza Today - July 2022 - 53
Pizza Today - July 2022 - 54
Pizza Today - July 2022 - 55
Pizza Today - July 2022 - 56
Pizza Today - July 2022 - The Marketplace
Pizza Today - July 2022 - 58
Pizza Today - July 2022 - 59
Pizza Today - July 2022 - 60
Pizza Today - July 2022 - 61
Pizza Today - July 2022 - 62
Pizza Today - July 2022 - 63
Pizza Today - July 2022 - 64
Pizza Today - July 2022 - Reader's Resource
Pizza Today - July 2022 - Expo Spotlight
Pizza Today - July 2022 - Cover3
Pizza Today - July 2022 - Cover4
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