Brown bread - Wikipedia

^ .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-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}Paula I. Figoni (2010). How Baking Works: Exploring the Fundamentals of Baking Science. New York: Wiley. pp. 147–150. ISBN 978-0-470-39267-6. Retrieved April 17, 2011. Glutathione is also found in whole wheat flour, in particular in the wheat germ. ... Toasted wheat germ will not have the same high glutathione activity as raw wheat germ, since glutathione is inactivated by heat. ... If glutathione is not first destroyed, bread dough softens and becomes slack, and oven spring decreases. The result is lower loaf volume and coarser texture. ^ John Saunders, ed. (1848). The People's journal. IV. London: The People's Journal Office. p. 200. Retrieved April 15, 2011. I passed along and beheld a dense mass of wretched starving people,---men, women, and children, gathered in front of a shed, from which rations of brown bread and stirabout were served out to the poor. ^ a b Percy A. Amos (1912). Processes of flour manufacture. New York, Bombay, and Calcutta: Longman, Green, and Co. p. 14. Retrieved April 12, 2011. By allowing the germ and all but the outer, coarser layers of broad bran to mix in with the flour, we get the sweet-tasting brown meal producing the brown bread so much in favour amongst sections of the community. ^ Edward Smith (1865). Practical dietary for families, schools, and the laboring classes. London: Walton and Maberly. p. 36. Retrieved April 15, 2011. ^ a b c Edward Livingston Youmans (1859). The hand-book of household science. New York: D. Appleton and Company. p. 277. Retrieved April 15, 2011. He grinds wheat so as to separate it into about 74 per cent. of fine flour, 16 of brown meal, and 10 of bran. ^ Jacob Bell, ed. (1857–58). The Pharmaceutical journal and Transactions. XVII. London: John Churchill. pp. 276–277. Retrieved April 2011. The Parisian white bread is prepared with the finest flour (1re marque), which does not contain any bran. If 100 parts wheat yield 70 parts of this flour, the remainder will consist of ten parts bran and 20 parts coarse brown meal, this latter consisting of three parts fine bran and 17 parts white flour. Check date values in: |access-date= (help) ^ John Saunders, ed. (1848). The People's journal. IV. London: The People's Journal Office. p. 42(IA1). Retrieved April 15, 2011. Professor Johnston remarks that—'The grain of wheat consists of two parts, with which the miller is familiar—the inner grain and the skin that covers it. The inner grain gives the pure wheat flour; the skin when separated, forms the bran.' ^ a b John and Charles Watt, ed. (1857). The Chemist: a monthly journal of Chemical and Physical Science. IV. London: Alexander Watt. pp. 488–539. ... cerealine... ^ Helen Woodard Atwater (1900). Bread and the principles of bread making. Washington: Government Printing Office. p. 9. ^ "Traditional Boston Brown Bread".