What are some good background information on bread?!
Answers:
Bread is a staple food prepared by baking a dough of flour and water!. It may be leavened or unleavened!. Salt, fat and a leavening agent such as yeast are common ingredients, though breads may contain a range of other ingredients: milk, egg, sugar, spice, fruit (such as raisins), vegetables (such as onion), nuts (such as walnuts) or seeds (such as poppy seeds)!.
Bread is one of the oldest prepared foods, dating back to the Neolithic era!. Descendants of these early breads are still commonly made from various grains worldwide, including the Iranian (Persian) lavashs, tabuns, sangaks, Mexican tortilla, Indian chapatis, rotis and naans, Scottish oatcake, North American jonnycake, Middle Eastern pita, and Ethiopian injera!. The basic flat breads of this type also formed a staple in the diet of many early civilizations with the Sumerians eating a type of barley flat cake, and the 12th century BC Egyptians being able to purchase a flat bread called ta from stalls in the village streets!. The development of leavened bread can probably also be traced to prehistoric times!.
Modern bread is often wrapped in paper or plastic film, or stored in an airtight container such as a breadbox to keep it fresh longer!. Bread that is kept in warm, moist environments is prone to the growth of mold!. Bread kept at low temperatures, for example, in a refrigerator, will develop mold growth more slowly than bread kept at room temperature!. However, unwrapped bread kept in the low-humidity air of the typical household refrigerator will turn stale quickly due to the low humidity!.
The word itself, Old English bread, is common in various forms to many Germanic languages; such as Frisian brea, Dutch brood, German Brot, Swedish br?d, and Norwegian and Danish br?d; it has been claimed to be derived from the root of brew, but more probably is connected with the root of break, for its early uses are confined to broken pieces, or bits of bread, the Latin crustum, and it was not until the 12th century that it took the place—as the generic name for bread—of hlaf (hlaifs in Gothic: modern English loaf), which appears to be the oldest Teutonic name; Old High German hleib and modern German Laib, or Finnish leip?, Estonian leib, and Russian хлеб (khleb) are similar (all are derived from the Old Germanic word for "loaf")!.
Types:
-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'!.
-Wholemeal bread contains the whole of the wheat grain (endosperm and bran)!. It is also referred to as 'whole grain' or 'whole wheat' bread, especially in North America!.
-Wheat germ bread has added wheat germ for flavouring!.
-Whole grain bread can refer to the same as 'wholemeal bread', or to white bread with added whole grains to increase its fibre content (i!.e!. as in "60% whole grain bread")!.
-Granary bread is bread made from granary flour!. Trademarked to Hovis, it is made from malted white or brown flour, wheat germ and whole grains!.
Maybe those!?!Www@FoodAQ@Com
Bread is one of the oldest prepared foods, dating back to the Neolithic era!. Descendants of these early breads are still commonly made from various grains worldwide, including the Iranian (Persian) lavashs, tabuns, sangaks, Mexican tortilla, Indian chapatis, rotis and naans, Scottish oatcake, North American jonnycake, Middle Eastern pita, and Ethiopian injera!. The basic flat breads of this type also formed a staple in the diet of many early civilizations with the Sumerians eating a type of barley flat cake, and the 12th century BC Egyptians being able to purchase a flat bread called ta from stalls in the village streets!. The development of leavened bread can probably also be traced to prehistoric times!.
Modern bread is often wrapped in paper or plastic film, or stored in an airtight container such as a breadbox to keep it fresh longer!. Bread that is kept in warm, moist environments is prone to the growth of mold!. Bread kept at low temperatures, for example, in a refrigerator, will develop mold growth more slowly than bread kept at room temperature!. However, unwrapped bread kept in the low-humidity air of the typical household refrigerator will turn stale quickly due to the low humidity!.
The word itself, Old English bread, is common in various forms to many Germanic languages; such as Frisian brea, Dutch brood, German Brot, Swedish br?d, and Norwegian and Danish br?d; it has been claimed to be derived from the root of brew, but more probably is connected with the root of break, for its early uses are confined to broken pieces, or bits of bread, the Latin crustum, and it was not until the 12th century that it took the place—as the generic name for bread—of hlaf (hlaifs in Gothic: modern English loaf), which appears to be the oldest Teutonic name; Old High German hleib and modern German Laib, or Finnish leip?, Estonian leib, and Russian хлеб (khleb) are similar (all are derived from the Old Germanic word for "loaf")!.
Types:
-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'!.
-Wholemeal bread contains the whole of the wheat grain (endosperm and bran)!. It is also referred to as 'whole grain' or 'whole wheat' bread, especially in North America!.
-Wheat germ bread has added wheat germ for flavouring!.
-Whole grain bread can refer to the same as 'wholemeal bread', or to white bread with added whole grains to increase its fibre content (i!.e!. as in "60% whole grain bread")!.
-Granary bread is bread made from granary flour!. Trademarked to Hovis, it is made from malted white or brown flour, wheat germ and whole grains!.
Maybe those!?!Www@FoodAQ@Com
Wikipedia has a great page on bread!. Yahoo answers won't let me post the link right now because of their automatic filters!. Too many people have referenced wiki today, so they're blocking the posts as if they are spam!. (It's not spam, wikipedia is just a great resource!.
So, here it is in disguise!. en!.wikipedia dot org/wiki/BreadWww@FoodAQ@Com
So, here it is in disguise!. en!.wikipedia dot org/wiki/BreadWww@FoodAQ@Com