Είδη Ψωμιού - Types

Λευκό ψωμί: Γίνεται από αλεύρι που περιέχει μόνο τον κεντρικό πυρήνα των σιτηρών (ενδοσπέρμιο).
Μαύρο ψωμί: Παρασκευάζεται από αλεύρι που προέρχεται από το ενδοσπέρμιο και από 10% πίτουρο. Μπορεί επίσης να αναφέρεται στο άσπρο ψωμί με προσθήκη χρωστικών (συχνά χρωστική καραμέλα) για να γίνει καφέ.
Ψωμί ολικής αλέσεως: Περιέχει το σύνολο του κόκκου του σιταριού (ενδοσπέρμιο, πίτουρο, φύτρο).
Πολύσπορο ψωμί: Πρόκειται για υψηλής θρεπτικής αξίας ψωμί, πλούσιο σε φυτικές ίνες, βιταμίνες, αμινοξέα και θρεπτικά συστατικά. Από το όνομά του, καταλαβαίνουμε ότι παρασκευάζεται από διάφορα είδη δημητριακών, όπως σιτάρι, σίκαλη, κριθάρι, βρώμη, καλαμπόκι, σπόρους κεχριού, παπαρούνας, ηλιόσπορου.
Χωριάτικο ψωμί: Παρασκευάζεται από αλεύρι, το οποίο παράγεται αποκλειστικά και μόνο από σκληρό σιτάρι και έχει χρυσοκίτρινο χρώμα.
Καλαμποκόψωμο: Παρασκευάζεται από αλεύρι καλαμποκιού, το οποίο παράγεται από την άλεση του αραβόσιτου, έχει έντονο κίτρινο χρώμα, απαλή υφή και νόστιμη γεύση.
Ψωμί σίκαλης: Γίνεται από αλεύρι σίκαλης, το οποίο έχει υψηλότερη περιεκτικότητα σε φυτικές ίνες από πολλούς κοινούς τύπους ψωμιού και συχνά είναι πιο σκούρο στο χρώμα. Μπορεί να έχει ανοιχτό ή σκούρο χρώμα, ανάλογα με τον τύπο του άλευρου που χρησιμοποιείται και την προσθήκη χρωστικών, και συνήθως είναι πυκνότερο από το ψωμί που γίνεται από αλεύρι σίτου, ενώ έχει περισσότερες φυτικές ίνες από το λευκό ψωμί.
 

Pita is an ancient semi-levened bread widespread in the Middle East, Levant and South Eastern Europe.
White bread is made from flour containing only the central core of the grain (endosperm).
Brown bread is made with endosperm and 10% bran. It can also refer to white bread with added colouring (often caramel colouring) to make it brown; this is commonly labeled in America as wheat bread (as opposed to whole-wheat bread).[10]
Wholemeal bread contains the whole of the wheat grain (endosperm, bran, and germ). It is also referred to as "whole-grain" or "whole-wheat bread", especially in North America.
Wheat germ bread has added wheat germ for flavoring.
Whole-grain bread can refer to the same as wholemeal bread, or to white bread with added whole grains to increase its fibre content, as in "60% whole-grain bread".
Roti is a whole-wheat-based bread eaten in South Asia. Chapatti is a larger variant of roti. Naan is a leavened equivalent to these.
Granary bread is made from flaked wheat grains and white or brown flour. The standard malting process is modified to maximise the maltose or sugar content but minimise residual alpha amylase content. Other flavour components are imparted from partial fermentation due to the particular malting process used and to Maillard reactions on flaking and toasting.
Rye bread is made with flour from rye grain of varying levels. It is higher in fiber than many common types of bread and is often darker in color and stronger in flavor. It is popular in Scandinavia, Germany, Finland, the Baltic States, and Russia.
Unleavened bread or matzo, used for the Jewish feast of Passover, does not include yeast, so it does not rise.
Sourdough bread is made with a starter.
Flatbread is often simple, made with flour, water, and salt, and then formed into flattened dough; most are unleavened, made without yeast or sourdough culture, though some are made with yeast.
Crisp bread is a flat and dry type of bread or cracker, containing mostly rye flour.
Hemp bread includes strongly flavored hemp flour or seeds. Hemp has been used for thousands of years in traditional Chinese medicine.[11] Hemp flour is the by-product from pressing the oil from the seeds and milling the residue. It is perishable and stores best in the freezer. Hemp dough won't rise due to its lack of gluten, and for that reason it is best mixed with other flours. A 5:1 ratio of wheat-to-hemp flour produces a hearty, nutritious loaf high in protein and essential fatty acids.[12] Hemp seeds have a relatively high oil content of 25–35%, and can be added at a rate up to 15% of the wheat flour. The oil's omega-6-to-omega-3 ratio lies in the range of 2:1-to-3:1, which is considered ideal for human nutrition.[13]
Quick breads usually refers to a bread chemically leavened, usually with both baking powder and baking soda, and a balance of acidic ingredients and alkaline ingredients. Examples include pancakes and waffles, muffins and carrot cake, Boston brown bread, and zucchini and banana bread.
Gluten-free breads have been created in recent years due to the discovery that celiac disease sufferers benefit from a gluten-free diet. Other health benefits have also been attributed to gluten-free diets. Gluten-free bread is made with ground flours from a variety of materials such as almonds, rice (rice bread), sorghum (sorghum bread), corn (cornbread), or legumes such as beans (bean bread), but since these flours lack gluten it can be difficult for them to retain their shape as they rise and they may be less "fluffy". Additives such as xanthum gum, guar gum, hydroxypropyl methylcellulose (HPMC), corn starch, or eggs are used to compensate for the lack of gluten.