A brief history of bread
Bread is a popular basic food which is consumed throughout the world. It is eaten alongside most meals and is a fundamental product in the Mediterranean diet.
Consumption of bread dates from approximately 2300 BC, when the Egyptians discovered fermentation by accident. Since then, baking has become an institution.
Spanish bread
Bread was introduced in Spain by the Celts in the 3rd century BC. Grains were not widely cultivated in Mozarabic Spain, but their supply was sufficient to make them part of the daily diet. Dough was prepared in dwellings and taken to be baked at public ovens.
The first laws regulating bread production appeared in Spain in the 14th Century. The Guild of Spanish bakers, which in the 15th Century became an official body, lasted until the 19th Century. In the area of the Mediterranean there are still some Guilds which are over 750 years old. The existence of the Guild in Barcelona can be traced back to the year 1200.
An essential component of a good diet
Almost half of the energy we need should come from foods which are rich in carbo-hydrates. A low consumption of bread can seriously unbalance the diet, as 50-60% of total calorie intake should come from foods which are rich in carbo-hydrates, 12-15% from protein rich foods (meat, fish, eggs and dairy) and 30-35% from fatty foods.
Due to the belief that carbo-hydrates are fattening and have a low nutrient count, consumption is well below the minimum values set out by various health organisations. However, these foods are fundamental for a balanced diet and should be consumed with almost every meal throughout the day.
Is bread fattening?
Due to its calorific value, bread causes less accumulation of fat in the body than other fattier foods. While carbo-hydrates have an average of 4 Kcal/g, fats and oils contain about 9 Kcal/g. This means that bread, being composed mostly of carbo-hydrates and low in fat, is less fattening than other fattier foods.
There are no ingredients in bread which, if consumed in excess, are associated with the development of so-called Western pathologies (obesity, diabetes, cardio-vascular disease etc.)
