News tagged with bread
Old recipe making a come back
Humans ate sourdough bread in ancient times and it's remained a traditional part of the diets in some countries and regions. Now Baltic scientists have reinvented this centuries-old technique for the needs of the food industry ...
Dec 05, 2011 |
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High sugar diet of moms-to-be linked to larger babies and childhood obesity
(Medical Xpress) -- Consuming too many high sugar and high GI foods like white bread and fruit juice during pregnancy can increase the chances of giving birth to a larger baby, according to study findings. And with recent ...
Nov 22, 2011 |
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Study affirms 'mediterranean diet' improves heart health
(Medical Xpress) -- A team of Johns Hopkins researchers has uncovered further evidence of the benefits of a balanced diet that replaces white bread and pasta carbohydrates with unsaturated fat from avocados, olive oil and ...
Nov 17, 2011 |
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Bread with 50% less salt is just as appetizing
People are just as willing to eat bread containing half the amount of salt as regular bread, according to a study published in the scientific periodical Journal of Nutrition. The study was carried out as par ...
Nov 09, 2011 |
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Students coax yeast cells to add vitamins to bread
Any way you slice it, bread that contains critical nutrients could help combat severe malnutrition in impoverished regions. That is the goal of a group of Johns Hopkins University undergraduate students who ...
Oct 25, 2011 |
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Dissecting the genomes of crop plants to improve breeding potential
Scientists on the Norwich Research Park, working with colleagues in China, have developed new techniques that will aid the application of genomics to breeding the improved varieties of crop needed to ensure ...
Jul 31, 2011 |
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Sanyo launches first rice bread cooker
Japan's consumer electronics maker Sanyo has launched the world's first cooker that can turn rice grains into bread -- an innovation that it hopes will be a hit across Asia.
Electronics / Consumer & Gadgets
Jul 14, 2010 |
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Evidence for health potential of wheat aleurone as part of ready-to-eat cereals and bread
Wheat aleurone is a novel wheat grain fraction with high levels of potentially healthpromoting compounds. New clinical trials with ready-to-eat cereals and bread containing wheat aleurone have been performed, and showed increased ...
May 05, 2010 |
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Novel processing technologies developed for extending use of oats in gluten-free diet
Oats is a highly nutritious cereal, which can be tolerated by large number of celiac patients. A range of commercial oat flours as well as specific oat flours produced from single varieties have been evaluated for their suitability ...
May 05, 2010 |
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Researchers develop highest yielding salt tolerant wheat
(PhysOrg.com) -- In a major breakthrough for wheat farmers in salt-affected areas, CSIRO researchers have developed a salt tolerant durum wheat that yields 25 per cent more grain than the parent variety in ...
Apr 15, 2010 |
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New bacteria strain points the way toward 'super sourdough' bread
What better venue than San Francisco -- sourdough capital of the world -- to unveil a new natural sourdough ingredient that could replace conventional additives in a variety of other breads, while making them ...
Mar 22, 2010 |
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The Mystery Of Cursed Bread & A CIA Agent's Death
(PhysOrg.com) -- For 60 years, the French village of Pont-Saint-Esprit has been famous for the events of a few days in August, 1951, when dozens of villagers were struck with unexplainable and horrifying hal ...
Inventing New Oat and Barley Breads
(PhysOrg.com) -- Delicious new all-oat or all-barley breads might result from laboratory experiments now being conducted by Agricultural Research Service (ARS) scientists in California.
Feb 26, 2010 |
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Your arteries on Wonder bread
Doctors have known for decades that foods like white bread and corn flakes aren't good for cardiac health. In a landmark study, new research from Tel Aviv University now shows exactly how these high carb foods increase the ...
Jun 25, 2009 |
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How late is too late to break bad habits?
Research linking bad habits such as smoking and the direct impact on a senior's health will be presented during the American Geriatrics Society's Annual Meeting April 29 - May 3 in Chicago, IL. The study followed more than ...
Apr 23, 2009 |
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Bread
Bread is a staple food prepared by cooking a dough of flour and water and often additional ingredients. Doughs are usually baked, but in some cuisines breads are steamed (e.g., mantou), fried (e.g., puri), or baked on an unoiled frying pan (e.g., tortillas). It may be leavened or unleavened. Salt, fat and leavening agents such as yeast and baking soda are common ingredients, though bread may contain other ingredients, such as milk, egg, sugar, spice, fruit (such as raisins), vegetables (such as onion), nuts (such as walnuts) or seeds (such as poppy). Referred to colloquially as the "staff of life", bread has been prepared for at least 30,000 years. The development of leavened bread can probably also be traced to prehistoric times. Sometimes, the word bread refers to a sweetened loaf cake, often containing appealing ingredients like dried fruit, chocolate chips, nuts or spices, such as pumpkin bread, banana bread or gingerbread.
Fresh bread is prized for its taste, aroma, quality, appearance and texture. Retaining its freshness is important to keep it appetizing. Bread that has stiffened or dried past its prime is said to be stale. Modern bread is sometimes wrapped in paper or plastic film or stored in a container such as a breadbox to reduce drying. Bread that is kept in warm, moist environments is prone to the growth of mold. Bread kept at low temperatures, in a refrigerator for example, will develop mold growth more slowly than bread kept at room temperature, but will turn stale quickly due to retrogradation.
The soft, inner part of bread is known to bakers and other culinary professionals as the crumb, which is not to be confused with small bits of bread that often fall off, called crumbs. The outer hard portion of bread is called the crust.
For more information about Bread, read the full article at
Wikipedia.
This text uses material from Wikipedia and is available under the GNU Free Documentation License.