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647 Bread Wheat - The Top Choice for Baking Diabetes-Friendly Breads

For people with diabetes, choosing the right bread can be challenging. The type of flour and grains used can significantly impact blood sugar levels. 647 bread wheat has emerged as an ideal flour for baking diabetes-friendly breads that are nutritious and delicious.

What is 647 Bread Wheat?

647 bread wheat is a specially developed variety of hard red spring wheat. It is grown in Canada and was produced by breeding wheat varieties to create the optimal nutrition profile for diabetes management. The 647 name comes from the key features of this wheat:

• 64% extraction rate - More nutrients and protein are retained compared to refined white flours.
• 4% fiber - Double the fiber content of traditional white flour.
• 7% protein - Higher protein than all-purpose or pastry flour.

Together, these characteristics make 647 wheat ideal for producing healthier breads that have a gentler impact on blood sugar and insulin.

Benefits of 647 Bread Wheat

Here are some of the key benefits that make 647 bread wheat a top choice for people with diabetes:

• Low glycemic index - 647 bread digests more slowly, preventing dangerous blood sugar spikes.
• Higher fiber - The extra fiber promotes satiety and supports digestive health.
• More protein - Plant-based protein is filling and stabilizes blood sugar.
• Lower carb - Fewer carbohydrates per serving reduces glycemic impact.
• Nutrient retention - More nutrition like vitamins, minerals, and antioxidants is preserved.
• Mild sweetness - Does not need as much added sugars or sweeteners.

These qualities all help mitigate blood sugar swings, manage diabetes, and reduce complications. 647 bread is certified by Glycemic Index laboratories and the Canadian Diabetes Association.

How is 647 Bread Wheat Different from White Flour?

647 bread wheat differs from conventional white flour in several key ways:

• Higher fiber - 647 has 4g per serving compared to 2g in white flour.
• More protein - 647 has 7g versus 3g in white flour.
• Lower GI - 647 has a GI of 30 versus 75 for white flour.
• Nutrient retention - Refining white flour strips away the germ and bran.
• Milder flavor - The soft white wheat flavor is less pronounced.

Overall, 647 bread wheat creates a far healthier nutrition profile. The glycemic index of breads made with 647 can be up to 45% lower compared to white flour.

Nutrition Facts of 647 Bread

Here is the nutrition breakdown of 647 bread wheat flour compared to regular white flour:

As you can see, 647 delivers significantly more fiber, protein, and overall nutrition in fewer calories and carbs. This makes it ideal for diabetes diets.

Taste and Texture of 647 Bread

In terms of taste and texture, breads made with 647 wheat flour are quite similar to regular white bread. The fiber content gives it a slightly grainier, denser texture. The flavor is mild, neutral, and wheaty rather than the more pronounced flavor of whole wheat.

Many people find they actually prefer the texture and taste of 647 breads. The higher moisture content keeps it fresher for longer. The overall flavor profile tends to be light rather than overly wheaty.

Glycemic Index of 647 Bread

One of the biggest advantages of 647 bread is its low glycemic index. The GI measures how quickly foods raise blood glucose levels. High GI foods like white bread cause spikes and crashes. Low GI foods like 647 bread provide a slower, more stable energy release.

Here is how 647 bread compares to regular white bread in terms of glycemic impact:

• 647 bread - GI of 30
• White bread - GI of 75
• Whole wheat bread - GI of 69

The lower GI helps prevent dangerous post-meal blood sugar spikes. This makes it much safer for diabetes management.

Using 647 Bread Wheat Flour

647 bread wheat flour can be substituted 1:1 for all-purpose or bread flour in recipes. The extra fiber and protein requires absorbing a bit more moisture. Add an extra tablespoon or two of water per cup of flour to achieve the ideal dough consistency.

647 flour results in breads with a tighter, denser crumb compared to lighter whole wheat or white loaves. The fiber content reduces gluten development. You may need to adjust rising times to achieve the proper lift.

Any bread recipe will work well with 647 flour. It performs especially well in basic homemade white bread, doughy artisan loaves, pizza crusts, bagels, rolls, and sweet quick breads like banana bread. The milder flavor suits both savory and sweet applications.

Where to Buy 647 Bread Wheat

647 bread wheat flour can be purchased online and shipped to most locations. Look for it in health food stores or check your local bakery to see if they stock it. Buying directly from Canadian producers like:

• Only Oats
• Sweetsugarflour
• Jenkins Grain

will ensure you get authentic 647 wheat. Order it in bulk for convenience and cost savings if you enjoy baking with it regularly.

Recipes Using 647 Bread Wheat

Here are some delicious sample recipes using 647 bread wheat flour:

647 Wheat Bread

A basic soft sandwich loaf, perfect for toast or sandwiches. Lower carb than regular white bread.

• 3 cups 647 flour
• 1 1⁄4 cups warm water
• 1 1⁄2 tsp salt
• 1 tbsp honey
• 2 1⁄4 tsp yeast

1. Mix flour, salt, honey, and yeast in a large bowl. Create a well in the center.
2. Pour warm water in well and mix to form a shaggy dough. Knead for 5 minutes until smooth.
3. Cover and let rise 1 hour until doubled in size.
4. Punch down dough to deflate. Shape into a loaf and place in greased bread pan.
5. Cover and let rise 45 minutes until loaf reaches top of pan.
6. Bake at 375F for 30-35 minutes until bread sounds hollow when tapped.
7. Cool 10 minutes before removing from pan.

647 Wheat Pizza Dough

A diabetic-friendly alternative to regular pizza dough. Makes two 12-inch crusts.

• 3 1⁄2 cups 647 flour
• 1 1⁄4 cups warm water
• 2 tbsp

  FAQs

  What are the most breathable fabrics for men's underwear?

  Natural fibers like cotton, modal, and silk are very breathable and allow maximum airflow. Bamboo rayon also tends to be quite lightweight and breathable. Synthetic fabrics like polyester and nylon are typically less breathable.

  Which men's underwear fabrics best resist odors?

  Synthetics such as polyester, nylon, and microfiber excel at resisting odors and bacterial growth. Natural fibers like cotton and silk absorb odors more over time.

  What fabrics provide the best moisture-wicking performance?

  Polyester, nylon, microfiber, and bamboo rayon do the best job at whisking moisture away from the skin and drying quickly. Materials like modal and cotton tend to absorb moisture rather than wicking it.

  Which men's underwear fabrics have the greatest durability?

  Synthetics such as polyester and nylon have excellent durability and longevity. Natural fibers like cotton and modal may pill, shrink, or degrade more rapidly from frequent washing and wear.

  What is the most comfortable fabric for men's underwear?

  The softest, smoothest fabrics against skin are usually cotton, modal, silk, and microfiber. However, comfort is subjective so it's best to try different textures to find your perfect fit and feel.

  Disclaimer: This article is for informational purposes only and does not constitute medical advice. Always consult with a healthcare professional before starting any new treatment regimen.