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pane [ˈpa:·ne] СЪЩ м
1. pane (alimento):
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- Most Italian bread - pane - is made with white flour - ciabatte (flat loaves), filoni (long, large loaves), panini al latte , and all'acqua (rolls made with milk or water) - but there are more than 250 types of bread officially classified by the baking industry. Every region has its own kinds of bread, which vary according to the type of flour used and the length of time for which the bread needs to be kept. One special regional bread is the Piedmontese biova , an oblong crusty loaf that is hollow inside, made from soft-grain flour, water, yeast, and salt. Another specialty is grissini rubatà , bread sticks that are left to rise for a long time, then rolled out by hand and cooked until they reach their characteristic lightness and fragrance. Tuscan bread on the other hand is usually oval in shape with a thin crisp crust and open texture; it is made without salt. In Sardinia, where bread was baked once a week or even once a month, you can find pane carasau , which is flat, round, and crisp.
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For example, whole-wheat bread has twice as much magnesium as white bread because the magnesium-rich germ and bran are removed when white flour is processed.
en.wikipedia.org Although enriched flour does contain the similar amounts of vitamins as the unrefined flour products, it does not have the same nutritional benefits of whole-wheat flour.
en.wikipedia.org If you get whole-wheat or whole grain bread from the baking outlet for example, it might be a little cheaper.
www.jamaicaobserver.com But you will achieve generously airy breads (like the 70-percent whole-wheat loaf pictured above).
www.theatlantic.com See, whole-wheat bread contains all parts of the wheat, including the bran, but white bread does not.
www.npr.org