COMMODITY ANALYSIS OF BAKERY PRODUCTS: PUMPERNICKEL

K. Maistrenko , student
O. Yudicheva , PhD, Associate Professor
Kyiv National University of Construction and Architecture,
,Ukraine, olga.iudicheva@gmail.com


COMMODITY ANALYSIS OF BAKERY PRODUCTS: PUMPERNICKEL

Bread has integrated itself into our lives seamlessly in such a way that no dish is complete without a piece of bread accompanying it. Depending on the region it come from, every type of bread has certain characteristics that distinguish it from other types of bread in the world.
Here's a description of traditional German bread, whose name is Pumpernickel. Pumpernickel is a typically heavy, slightly sweet rye bread traditionally made with sourdough starter and coarsely ground rye. It is often made today with a combination of rye flour and whole rye berries [1].
At one time it was traditional peasant fare, but largely during the 20th century various forms became popular through delicatessens and supermarkets. Present-day European and North American pumpernickel differ in several characteristics, including the use of additional leaveners, and, in North America, coloring and flavoring agents, the addition of wheat flour, higher baking temperature, and a dramatically shortened baking time.
The authentic version of the bread is a pure rye bread made of at least 90% coarsely ground rye flour or whole meal rye grain, or a mixture of both, plus water, salt, and yeast. Other optional ingredients are malt, sugar beet, or syrup. Sometimes, a little bit of stale pumpernickel is added to the dough. This intensifies the flavor and uses up leftovers at the same time [2].
Pumpernickel is, by the way, not just eaten as bread. It is also incorporated into scrumptious regional desserts, such as chocolate pumpernickel pudding, apple pumpernickel Betty, and Westphalian trifle. All these dessert recipes are in my German regional cookbook, Spoonfuls of Germany.
Although bread seems to have become public enemy number one these days, it turns out there are a few surprising health benefits to pumpernickel bread.
Potential health benefits of pumpernickel bread:
a) Pumpernickel bread has a low glycemic load (GL)
Traditional pumpernickel bread is made with coarsely ground rye flour and is fermented with sourdough starter. The acetic acid from the starter and the soluble fibre in rye keep the glycemic load (GL) of the bread low—much lower than that of white or even whole wheat bread.
b) Pumpernickel bread aids digestion.
One Canadian study found that pumpernickel bread had four to eight times as much resistant starch as breads made with wheat or barley. Resistant starch benefits blood sugar because it doesn’t digest easily. Like dietary fibre, it travels right past the stomach and small intestine and settles in the colon, where it’s broken down by bacteria and eventually expelled.
c) Pumpernickel bread contains healthy plant compounds.
As with rye bread, pumpernickel loads you up with lignans, the naturally occurring plant compounds that may help reduce the risk of prostate and breast cancers [3].

References:

1. Pumpernickel [Electronic resource] – Access mode: https://en.wikipedia.org/wiki/Pumpernickel;
2. Germany: Pumpernickel [Electronic resource] – Access mode: https://www.196flavors.com/germany-pumpernickel/;
3. Healthy Food [Electronic resource] – Access mode: https://www.readersdigest.ca/food/healthy-food/health-benefits-pumpernickel-bread/