Dorothy FarrarZwieback
Zwieback is a sweet yeast-based pastry that is roasted again after the first baking process until it is brittle and dry. This double baking also gave the rusk its name.
Interesting facts about rusks
The name “zweygeback” appears for the first time in the mid-15th century. However, the twice-baked bread in and of itself has a much longer history, beginning as far back as the ancient Romans and Greeks. They called it “panis frixus” or “dipyritai”.
The low-water and therefore particularly light rusks kept much longer than normal bread and did not go moldy on long marches or ship voyages. For centuries it was a constant and sometimes life-saving companion for seafarers, travelers and the military.
The basic ingredients for today’s rusk are wheat flour , yeast, fat, milk , sugar , eggs and salt . The so-called Einback is first made from them, a fine pastry similar to white bread. After a longer resting phase, the Einback is cut into the slices typical of the rusk.
They are then roasted in the oven until the water content has fallen below 10 percent, ideally down to 4 percent. The result is the significantly darker and crispy rusk slice with its characteristic roasted aroma.
Nowadays, rusks are available in many variations. It is available with coconut icing and a coating of dark or light chocolate . In addition, alternatives made from spelled or wholemeal flour are commercially available. French rusks, on the other hand, contain no milk and only less sugar. Nutritional rusks, on the other hand, have a particularly high amount of fat.
importance to health
The second baking process converts the grain’s starch into dextrins. This breakdown product is extremely easy to digest and quickly supplies the body with nutrients. So it is indeed correct to resort to rusks if you have problems with your stomach and intestines .
In combination with plenty of liquid, rusks have been the right light food and the best choice for eating something again for decades in the event of diarrhea or vomiting . However, it is not advisable to use rusks with sweet additives.
The easy digestibility is also the reason why rusks are often given as the first solid baby food. A version made from wholemeal flour also stimulates intestinal activity and promotes digestion accordingly.
Also worth mentioning are the minerals present, which are important for the heart rhythm , muscle activity, the regulation of water balance and the transmission of nerve impulses throughout the body.
Ingredients & nutritional values
Rusks made from wheat flour contain around 400 calories per 100 grams, with a standard slice of rusk weighing around ten grams. The fat content is about one tenth. Harmful trans fats are not detectable.
In addition, there are relatively large amounts of the minerals sodium and potassium as well as vitamin C. Dietary fibers are mainly found in wholemeal rusks. On the other hand, there are only small traces of magnesium, calcium and vitamin A.
| Calories and nutrients (per 100g) | ||
| kilocalories/kilojoules | 365 kcal/ 1529 kj | |
| protein | 9,19 g | |
| carbohydrates | 71,41 g | |
| Fett | 4,30 g | |
| Water | 8,50 g | |
| fiber | 5,20 g | |
| Vitamin B3 | 1300 µg | |
| Vitamin E | 200 µg | |
intolerances
The fact that rusks can cause health problems cannot be assumed at first. However, like other products containing grain, it contains proteins from which gluten is formed during processing. People with an intolerance (celiac disease) react with vomiting, diarrhea and tiredness when eating . Long-term consequences are inflamed intestinal mucosa and weight loss.
In addition, the slices contain starch, which causes acrylamide during the roasting process. An increased level of acrylamide in the blood is suspected of causing cancer. However, clear evidence of this is still lacking.
Shopping and kitchen tips
The way it is made makes rusk an extremely long-lasting food. In order for this to be possible, it must be stored absolutely dry. It would absorb any moisture immediately and lose its crispiness. Mold formation can also no longer be ruled out in this case.
Furthermore, rusks should be stored in a dark and airtight place. This prevents the fat in it from going rancid and spoiling the rusk. If the rusk has been glazed with chocolate, it is also advisable to keep the storage temperature constant and rather low. This is best between 15 and 20 degrees Celsius.
The ingredients and the production of the various rusks are almost identical and there are hardly any differences in quality. When it comes to rusks, the choice between branded products and no-name products is basically just a matter of price.
preparation tips
As a rule, rusks are eaten on their own, or dipped in cocoa or coffee . There are also numerous recipe ideas that are worth trying out. A sweet casserole is possible in combination with apples and cinnamon .
A porridge made from crumbled rusks and bananas or a rusk soup with hot milk is ideal for breakfast. Alternatively, finely ground rusks can even be used as a flour substitute for cakes.
Hello and welcome to my Health Guide & Encyclopedia! My name is Dorothy Farrar, and I'm the founder and main author of this platform.
My passion for health and wellness started at a young age when I became interested in the connection between the food we eat and the way we feel. This fascination led me to study nutrition and dietetics in college, where I learned about the importance of a balanced diet and the impact of various nutrients on the body.