Bread - Wikipedia

^ a b Harper, Douglas. "bread". Online Etymology Dictionary..mw-parser-output cite.citation{font-style:inherit}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .id-lock-free a,.mw-parser-output .citation .cs1-lock-free a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited a,.mw-parser-output .id-lock-registration a,.mw-parser-output .citation .cs1-lock-limited a,.mw-parser-output .citation .cs1-lock-registration a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription a,.mw-parser-output .citation .cs1-lock-subscription a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-subscription,.mw-parser-output .cs1-registration{color:#555}.mw-parser-output .cs1-subscription span,.mw-parser-output .cs1-registration span{border-bottom:1px dotted;cursor:help}.mw-parser-output .cs1-ws-icon a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}.mw-parser-output code.cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;font-size:100%}.mw-parser-output .cs1-visible-error{font-size:100%}.mw-parser-output .cs1-maint{display:none;color:#33aa33;margin-left:0.3em}.mw-parser-output .cs1-subscription,.mw-parser-output .cs1-registration,.mw-parser-output .cs1-format{font-size:95%}.mw-parser-output .cs1-kern-left,.mw-parser-output .cs1-kern-wl-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right,.mw-parser-output .cs1-kern-wl-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit} ^ Diakonov, I. M. (1999). The paths of history. Cambridge University Press. p. 79. ISBN 978-0-521-64398-6. Slavic langues retain many Gothic words, reflecting cultural borrowings: thus khleb, (bread) from an earlier khleiba from Gothic hlaifs, or, rather, from the more ancient form hlaibhaz, which meant bread baked in an oven (and, probably, made with yeast), as different from a l-iepekha, which was a flat cake moulded (liepiti) from paste, and baked on charcoal. [the same nominal stem *hlaibh- has been preserved in modern English as loaf; cf. Lord, from ancient hlafweard bread-keeper] ^ "The Etymology of the Word 'Bread'". Bon Appetit. Retrieved 30 September 2016. ^ "Prehistoric man ate flatbread 30,000 years ago: study". Physorg.com. Agence France-Presse. 19 October 2010. Retrieved 19 October 2010. ^ Behrendt, Larissa (22 September 2016). "Indigenous Australians know we're the oldest living culture – it's in our Dreamtime | Larissa Behrendt". The Guardian. ISSN 0261-3077. Retrieved 8 February 2020. ^ "Prehistoric bake-off: Scientists discover oldest evidence of bread". BBC. 17 July 2018. Retrieved 17 July 2018. ^ Amaia Arranz-Otaegui, Lara Gonzalez Carretero, Monica N. Ramsey, Dorian Q. Fuller, and Tobias Richter: Archaeobotanical evidence reveals the origins of bread 14,400 years ago in northeastern Jordan. PNAS, 2018-07-11 (online) ^ McGee, Harold (2004). On food and cooking. Scribner. p. 517. ISBN 978-0-684-80001-1. ^ Tannahill, Reay (1973). Food in History. Stein and Day. pp. 68–69. ISBN 978-0-8128-1437-8. ^ Pliny the Elder (1938). Natural History. Loeb Classics. p. 1.255. Generally however they do not heat it up at all, but only use the dough kept over from the day before; manifestly it is natural for sourness to make the dough ferment ^ Chorleywood Industrial Bread Making Process. allotment.org.uk ^ bbc.com: "Chorleywood: The bread that changed Britain", 7 Jun 2011 ^ fob.co.uk: "History of bread – 20th century" ^ Air Holes or Tunnels Inside Archived 19 November 2017 at the Wayback Machine. quakeroats.com ^ Peña, R. J. "Wheat for bread and other foods". Food and Agriculture Organization. Retrieved 1 October 2016. Wheat, in the form of bread, provides more nutrients to the world population than any other single food source. ^ "Wheat". Grains & Legumes Nutrition Council. Archived from the original on 5 October 2016. Retrieved 1 October 2016. Aside from bread wheat and durum, other types of wheat include spelt, emmer, einkorn and kamut. These wheat varieties are commonly referred to as ‘ancient’ grains and are increasingly being used in the manufacture of niche wheat-based food products. ^ Cauvain, Stanley (2015). Technology of Breadmaking. Springer. p. 377. ISBN 978-3-319-14687-4. In the past, maize (corn), barley, oats, sorghum, millet and rice have all found their way into bread products at some time, usually when wheat and rye have been in short supply. ^ Lamacchia C, Camarca A, Picascia S, Di Luccia A, Gianfrani C (2014). "Cereal-based gluten-free food: how to reconcile nutritional and technological properties of wheat proteins with safety for celiac disease patients". Nutrients (Review). 6 (2): 575–90. doi:10.3390/nu6020575. PMC 3942718. PMID 24481131. ^ Volta U, Caio G, De Giorgio R, Henriksen C, Skodje G, Lundin KE (June 2015). "Non-celiac gluten sensitivity: a work-in-progress entity in the spectrum of wheat-related disorders". Best Pract Res Clin Gastroenterol. 29 (3): 477–91. doi:10.1016/j.bpg.2015.04.006. PMID 26060112. After the confirmation of NCGS diagnosis, according to the previously mentioned work-up, patients are advized to start with a GFD [49]. (...) NCGS patients can experience more symptoms than CD patients following a short gluten challenge [77]. (NCGS=non-celiac gluten sensitivity; CD=coeliac disease; GFD=gluten-free diet) ^ Mulder CJ, van Wanrooij RL, Bakker SF, Wierdsma N, Bouma G (2013). "Gluten-free diet in gluten-related disorders". Dig. Dis. (Review). 31 (1): 57–62. doi:10.1159/000347180. PMID 23797124. S2CID 14124370. The only treatment for CD, dermatitis herpetiformis (DH) and gluten ataxia is lifelong adherence to a GFD. ^ Hischenhuber C, Crevel R, Jarry B, Mäki M, Moneret-Vautrin DA, Romano A, Troncone R, Ward R (1 March 2006). "Review article: safe amounts of gluten for patients with wheat allergy or coeliac disease". Aliment Pharmacol Ther. 23 (5): 559–75. doi:10.1111/j.1365-2036.2006.02768.x. PMID 16480395. S2CID 9970042. For both wheat allergy and coeliac disease the dietary avoidance of wheat and other gluten-containing cereals is the only effective treatment. ^ Gelinas, Pierre; McKinnon, Carole M. (2006). "Effect of wheat variety, farming site, and bread-baking on total phenolics". International Journal of Food Science and Technology. 41 (3): 329. doi:10.1111/j.1365-2621.2005.01057.x. ^ Boskov Hansen, H.; Andreasen, M.F.; Nielsen, M.M.; Melchior Larsen, L.; Bach Knudsen, K.E.; Meyer, A.S.; Christensen, L.P. & Hansen, Å. (2002). "Changes in dietary fibre, phenolic acids and activity of endogenous enzymes during rye bread-making". European Food Research and Technology. 214: 33. doi:10.1007/s00217-001-0417-6. S2CID 85239461. ^ Strandås, C.; Kamal-Eldin, A.; Andersson, R.; Åman, P. (2008). "Phenolic glucosides in bread containing flaxseed". Food Chemistry. 110 (4): 997–99. doi:10.1016/j.foodchem.2008.02.088. PMID 26047292. ^ a b Wieser, Herbert (April 2007). "Chemistry of gluten proteins". Food Microbiology. 24 (2): 115–119. doi:10.1016/j.fm.2006.07.004. PMID 17008153. ^ McGee, Harold (2004). On Food and Cooking: The Science and Lore of the Kitchen. New York: Scribner. pp. 515–80. ^ Surdyk, Nicolas; Rosén, Johan; Andersson, Roger; Åman, Per (April 2004). "Effects of Asparagine, Fructose, and Baking Conditions on Acrylamide Content in Yeast-Leavened Wheat Bread". Journal of Agricultural and Food Chemistry. 52 (7): 2047–2051. doi:10.1021/jf034999w. PMID 15053550. ^ Grotts, Lisa Mirza (21 June 2011). "Bread and Butter Etiquette". Huffington Post. Retrieved 2 October 2016. ^ "Sandwich Recipes". Simply Recipes. Archived from the original on 30 September 2016. Retrieved 2 October 2016. ^ "Our 10 best bread recipes". The Guardian. 6 September 2014. Retrieved 2 October 2016. Our most dutiful mealtime companion becomes the main ingredient in this inventive array of recipes, from a hearty clam chowder to a luxurious take on a pudding favourite... ^ Dietary Guidelines for Americans 2010 Archived 1 September 2016 at the Wayback Machine. U.S. Department of Agriculture, U.S. Department of Health and Human Services ^ The Longevity List: Myth Busting the Top Ways to Live a Long and Healthy Life ISBN 978-1-921966-73-6 p. 156 ^ Winkler, Sarah (29 July 2009). "Discovery Health "Is eating bread crust really good for you?"". Health.howstuffworks.com. Archived from the original on 24 October 2012. Retrieved 26 October 2012. ^ Hofmann, T.; Lindenmeier, M.; Somoza, V. (2005). "Pronyl-Lysine—A Novel Protein Modification in Bread Crust Melanoidins Showing in Vitro Antioxidative and Phase I/II Enzyme Modulating Activity". Annals of the New York Academy of Sciences. 1043: 887. Bibcode:2005NYASA1043..887H. doi:10.1196/annals.1333.101. ^ Panneerselvam, J.; Aranganathan, S.; Nalin i, N. (2009). "Inhibitory effect of bread crust antioxidant pronyl-lysine on two different categories of colonic premalignant lesions induced by 1,2-dimethylhydrazine". European Journal of Cancer Prevention. 18 (4): 291–302. doi:10.1097/CEJ.0b013e32832945a6. PMID 19417676. S2CID 477540. ^ Panneerselvam, Jayabal; Aranganathan, Selvaraj; Nalini, Namasivayam (2009). "Inhibitory effect of bread crust antioxidant pronyl-lysine on two different categories of colonic premalignant lesions induced by 1,2-dimethylhydrazine". European Journal of Cancer Prevention. 18 (4): 291–302. doi:10.1097/CEJ.0b013e32832945a6. PMID 19417676. S2CID 477540. ^ "Bread recipes (45 results found)". British Broadcasting Corporation. Retrieved 2 October 2016. ^ Finley, John H.; Phillips, R. O. (1989). Protein quality and the effects of processing. New York: M. Dekker. p. See Figure 2. ISBN 978-0-8247-7984-9. ^ "Calcium Propionate". JRank. Retrieved 1 October 2016. ^ Hamelman, Jeffrey (2004). Bread: a baker's book of techniques and recipes. New York: John Wiley. pp. 7–13. ISBN 978-0-471-16857-7. A high gluten white flour will require more mix time than a white flour with a lower gluten content,... ^ Hunter, Gary; Carey, Patrick; Tinton, Terry; Walpole, Steven (2007). Professional Chef: Level 2 Diploma. Cengage Learning EMEA. pp. 10–11. ISBN 978-1-84480-706-2. ^ Hydration ratio for breads Archived 14 January 2013 at the Wayback Machine. Food.laurieashton.com (5 June 2009). Retrieved 21 March 2013. ^ "Yeast & Baking Lessongs. Liquids". Red Star Yeast. Retrieved 2 October 2016. ^ Young, Linda; Cauvain, Stanley P. (2007). Technology of Breadmaking. Berlin: Springer. p. 54. ISBN 978-0-387-38563-1. ^ Tenbergen, Klaus (1999). "Dough and Bread Conditioners". Food and Product Design Magazine. Retrieved 2 October 2016. ^ Silverton, Nancy (1996) Breads From The La Brea Bakery, Villard, ISBN 0-679-40907-6 ^ Reinhart, Peter (2001) The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread, Ten Speed Press, ISBN 1-58008-268-8 ^ a b c d e f "The Bread Leavening Process". Becoming a Chef. 15 August 2016. Retrieved 2 October 2016. ^ Young, Linda; Cauvain, Stanley P. (2007). Technology of Breadmaking. Berlin: Springer. p. 79. ISBN 978-0-387-38563-1. ^ "Artisan bread baking tips: Poolish & biga". Weekend Bakery. Retrieved 2 October 2016. ^ "Preferments". King Arthur Flour. Missing or empty |url= (help) ^ a b Davidson, Alan (1999). The Oxford Companion to Food. Oxford University Press. pp. 756–57. ISBN 978-0-19-211579-9. ^ Gobbetti, Marco; Gänzle, Michael, eds. (2012). Handbook on Sourdough Biotechnology. Springer. ISBN 978-1-4899-9189-8. ^ Mesure, Susie (30 January 2016). "Supermarkets cash in on sourdough bread craze as popularity surges". The Independent. Retrieved 2 October 2016. ^ Edwards, W.P. (2007). The science of bakery products. Cambridge: Royal Society of Chemistry. p. 68. ISBN 978-0-85404-486-3. Retrieved 8 December 2012. When bread expands in the oven the resulting expansion is known as oven spring. It has been calculated that water expansion was responsible for some 60% of the expansion. ^ "Susan R. Brown's Salt Rising Bread Project". Home.comcast.net. Archived from the original on 30 June 2012. Retrieved 3 June 2010. ^ Richardson MD FRS, Benjanmin Ward. On the Healthy Manufacture of Bread: A Memoir on the System of Dr. Dauglish. Baillière, Tindall, & Cox, 1884. pp. 18, 20–21, 34, 62–63, 67–70, 74. ^ Kilcast, D.; McKenna, B. M., eds. (2003). Texture in food. Woodhead. p. 448. ISBN 978-1-85573-724-2. ^ Eucharist (Christianity) – Encyclopædia Britannica ^ Sabrina, Lady (2006). Exploring Wicca: The Beliefs, Rites, and Rituals of the Wiccan Religion. Career Press. pp. 100–. ISBN 978-1-56414-884-1. ^ Juvenal's literary and cultural influence (Book IV: Satire 10.81) ^ "Russia". Encyclopædia Britannica. Retrieved 3 June 2010. ^ "Vladimir Lenin: From March to October. SparkNotes". Sparknotes.com. Retrieved 3 June 2010. ^ "Russian Traditions, the "Bread and Salt" Custom". To Discover Russia. Archived from the original on 5 October 2016. Retrieved 2 October 2016. ^ Patel, K.V. (2014). The Foundation Pillars for Change. Partridge. p. 54. ISBN 978-1-4828-1563-4. ^ Molella, Art (8 February 2012). "How the Phrase 'The Best Thing Since Sliced Bread' Originated". The Atlantic. Retrieved 30 September 2016. ^ "Break bread with". The Free Dictionary. Retrieved 1 January 2017. ^ "Lord". Merriam-Webster. Retrieved 1 January 2017. ^ "The staff of life". Cambridge Dictionary. Retrieved 20 April 2018. ^ "Staff". Oxford English Dictionary (Online ed.). Oxford University Press. (Subscription or participating institution membership required.) OED cites 1638 "Bread is worth all, being the Staffe of life" but also 1901 "Broad beans form one of the staves of life in Sicily". ^ "Leviticus 26:26". Bible Study Tools. Retrieved 20 April 2018. ^ "Home page". Staff of Life Bakery. Archived from the original on 20 April 2018. Retrieved 20 April 2018. An example