"The industrial refining process strips out most of the nutrition from the bread. More over refined flour reacts with yeast and other agents to be fluffy and soft. Pure wheat grain bread would be dense in texture and won’t be spongy as a cake.
The brown breads or whole wheat breads have brown color, wheat flavor, preservatives and low % of wheat in it. Yeast and improving agent reacts only with refined flour (Maida) to give that spongy texture. Wheat doesn’t react with yeast as much as Maida does that’s why home baked wheat bread has a dense texture compared to store bought brown bread.
Home cooked bread stays well only for 3 days after that if kept in fridge it will become rusk or kept outside in humid climate – it will catch fungus.So how do breads available in the market stay well for 8 to 10 days? When home cooked bread lasts for maximum 3 days don’t you think there is something wrong?"
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