Bread - Knowledge

844:). Instead, 90% of the FODMAPs that cause discomfort can be broken down during a rising time of four hours. In the study, whole-grain yeast doughs were examined after different rising times; the highest level of FODMAPs was present after one hour in each case and decreased thereafter. The study thus shows that it is essentially the baking technique and not the type of grain that determines whether a bread is well tolerated or not. A better tolerance of bread made from original cereals can therefore not be explained by the original cereal itself, but rather by the fact that traditional, artisanal baking techniques are generally used when baking original cereals, which include a long dough process. The study also showed that a long rising time also breaks down undesirable 753: 1490:" in which the leavening agent is combined with some of the flour and water a day or so ahead of baking and allowed to ferment overnight. On the day of baking, the rest of the ingredients are added, and the process continues as with straight dough. This produces a more flavorful bread with better texture. Many bakers see the starter method as a compromise between the reliable results of baker's yeast and the flavor and complexity of a longer fermentation. It also allows the baker to use only a minimal amount of baker's yeast, which was scarce and expensive when it first became available. Most yeasted pre-ferments fall into one of three categories: " 353: 498: 1529: 1348: 1132: 483: 676: 67: 8434: 38: 861: 1429: 4416: 4548: 1661: 1002: 8445: 5460: 4967: 1555: 8485: 8465: 1517: 1505: 959: 661: 8475: 8455: 78: 8422: 1859: 471: 5086: 1598:

sour dough, beaten egg white) included in the mix. The leavening agent either contains air bubbles or generates carbon dioxide. The heat vaporises the water from the inner surface of the bubbles within the dough. The steam expands and makes the bread rise. This is the main factor in the rising of bread once it has been put in the oven.

1314:) is very often added to enhance flavor and restrict yeast activity. It also affects the crumb and the overall texture by stabilizing and strengthening the gluten. Some artisan bakers forego early addition of salt to the dough, whether wholemeal or refined, and wait until after a 20-minute rest to allow the dough to 1588:

Traditionally, peasant families throughout Europe baked on a fixed schedule, perhaps once a week. The starter was saved from the previous week's dough. The starter was mixed with the new ingredients, the dough was left to rise, and then a piece of it was saved to be the starter for next week's bread.

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are made using flours from a variety of ingredients such as almonds, rice, sorghum, corn, legumes such as beans, and tubers such as cassava. Since these foods lack gluten, dough made from them may not hold its shape as the loaves rise, and their crumb may be dense with little aeration. Additives such

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period and the time taken to produce a loaf. The process, whose high-energy mixing allows for the use of grain with a lower protein content, is now widely used around the world in large factories. As a result, bread can be produced very quickly and at low costs to the manufacturer and the consumer.

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The rapid expansion of steam produced during baking leavens the bread, which is as simple as it is unpredictable. Steam-leavening is unpredictable since the steam is not produced until the bread is baked. Steam leavening happens regardless of the raising agents (baking soda, yeast, baking powder,

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Sourdough breads are made with a sourdough starter. The starter cultivates yeast and lactobacilli in a mixture of flour and water, making use of the microorganisms already present on flour; it does not need any added yeast. A starter may be maintained indefinitely by regular additions of flour and

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Fats, such as butter, vegetable oils, lard, or that contained in eggs, affect the development of gluten in breads by coating and lubricating the individual strands of protein. They also help to hold the structure together. If too much fat is included in a bread dough, the lubrication effect causes

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Water, or some other liquid, is used to form the flour into a paste or dough. The weight or ratio of liquid required varies between recipes, but a ratio of three parts liquid to five parts flour is common for yeast breads. Recipes that use steam as the primary leavening method may have a liquid

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and the finished bread. While bread can be made from all-purpose wheat flour, a specialty bread flour, containing more protein (12–14%), is recommended for high-quality bread. If one uses a flour with a lower protein content (9–11%) to produce bread, a shorter mixing time is required to develop

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notation. The amount of flour is denoted to be 100%, and the other ingredients are expressed as a percentage of that amount by weight. Measurement by weight is more accurate and consistent than measurement by volume, particularly for dry ingredients. The proportion of water to flour is the most

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effects. The substances used may be oxidising agents to strengthen the dough or reducing agents to develop gluten and reduce mixing time, emulsifiers to strengthen the dough or to provide other properties such as making slicing easier, or enzymes to increase gas production.

828:. While in traditional bread making the dough rises for several hours, industrial breads rise for a much shorter time, usually only one hour. However, a sufficiently long rising time is important to break down the indigestible FODMAP carbohydrates. Some flours (for example, 794:

nature, because it demonstrates non-reversible structural change after a certain amount of applied force. Because air pockets within this gluten network result from carbon dioxide production during leavening, bread can be defined as a foam, or a gas-in-solid solution.

1160:, while softer wheat flours absorb about 56%. Common table breads made from these doughs result in a finely textured, light bread. Most artisan bread formulas contain anywhere from 60 to 75% water. In yeast breads, the higher water percentages result in more CO 328:

Bread is one of the oldest prepared foods. Evidence from 30,000 years ago in Europe and Australia revealed starch residue on rocks used for pounding plants. It is possible that during this time, starch extract from the roots of plants, such as cattails and

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for basic necessities and living conditions in general. For example, a "bread-winner" is a household's main economic contributor and has little to do with actual bread-provision. This is also seen in the phrase "putting bread on the table". The Roman poet

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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".

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defines it as "bread (or similar staple food)". This is sometimes thought to be a biblical reference, but the nearest wording is in Leviticus 26 "when I have broken the staff of your bread". The term has been adopted in the names of bakery firms.

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the protein structures to divide. A fat content of approximately 3% by weight is the concentration that produces the greatest leavening action. In addition to their effects on leavening, fats also serve to tenderize breads and preserve freshness.

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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

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water. Some bakers have starters many generations old, which are said to have a special taste or texture. At one time, all yeast-leavened breads were sourdoughs. Recently there has been a revival of sourdough bread in artisan bakeries.

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methods follow the same pattern. Water is mixed with flour, salt and the leavening agent. Other additions (spices, herbs, fats, seeds, fruit, etc.) are not needed to bake bread, but are often used. The mixed dough is then allowed to

138:, or high-pressure aeration, which creates the gas bubbles that fluff up bread. In many countries, commercial bread often contains additives to improve flavor, texture, color, shelf life, nutrition, and ease of production. 1238:), the glutenin forms strands of long, thin, chainlike molecules, while the shorter gliadin forms bridges between the strands of glutenin. The resulting networks of strands produced by these two proteins are known as 974:

suggest that eating the bread crust makes a person's hair curlier. Additionally, the crust is rumored to be healthier than the remainder of the bread. Some studies have shown that this is true as the crust has more

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one or more times (a longer rising time results in more flavor, so bakers often "punch down" the dough and let it rise again), loaves are formed, and (after an optional final rising time) the bread is baked in an

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diagnosis, according to the previously mentioned work-up, patients are advized to start with a GFD . (...) NCGS patients can experience more symptoms than CD patients following a short gluten challenge .

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and micronutrients such as magnesium, iron, selenium, and B vitamins. Whole grain bread is a good source of dietary fiber and all breads are a common source of protein in the diet, though not a rich one.

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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".

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Mietton, Lauriane; Samson, Marie-Françoise; Marlin, Thérèse; Godet, Teddy; Nolleau, Valérie; Guezenec, Stéphane; Segond, Diego; Nidelet, Thibault; Desclaux, Dominique; Sicard, Delphine (July 2022).

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gluten strength properly. An extended mixing time leads to oxidization of the dough, which gives the finished product a whiter crumb, instead of the cream color preferred by most artisan bakers.

1230:). When flour is mixed with water, the water-soluble proteins dissolve, leaving the glutenin and gliadin to form the structure of the resulting bread. When relatively dry dough is worked by 1637:

is leavened by carbon dioxide being forced into dough under pressure. From the mid-19th to mid-20th centuries, bread made this way was somewhat popular in the United Kingdom, made by the

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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".

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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".

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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.

2048:, 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. 3650: 970:

using the sugars and amino acids due to the intense heat at the bread surface. The crust of most breads is harder, and more complexly and intensely flavored, than the rest.

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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...

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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.

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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

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are functional proteins found in wheat bread that contribute to the structure of bread. Glutenin forms interconnected gluten networks within bread through interchain

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and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made foods, having been of significance since the dawn of

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bonds. Gliadin binds weakly to the gluten network established by glutenin via intrachain disulfide bonds. Structurally, bread can be defined as an elastic-plastic

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Spiekermann, Uwe: "Brown Bread for Victory: German and British Wholemeal Politics in the Inter-War Period", in: Trentmann, Frank and Just, Flemming (ed.):

801:, like in other starchy foods that have been heated higher than 120 °C (248 °F), has been found in recent years to occur in bread. Acrylamide is 3280: 1362:

is the process of adding gas to a dough before or during baking to produce a lighter, more easily chewed bread. Most bread eaten in the West is leavened.

3997: 3054: 2493:"Cereal-based gluten-free food: how to reconcile nutritional and technological properties of wheat proteins with safety for celiac disease patients" 2953: 2285: 580:

is the most common grain used for the preparation of bread, which makes the largest single contribution to the world's food supply of any food.

1844: 1462:. Many artisan bakers produce their own yeast with a growth culture. If kept in the right conditions, it provides leavening for many years. 1721: 1486:", which means that all of the ingredients are combined in one step, and the dough is baked after the rising time; others are made from a " 4282:. Garden City / New York: Doubleday, Doran and Comp., 1944. New 1997: New York: Lyons & Burford, Publishers (Foreword by Lynn Alley), 8148: 3888: 2317: 1771:". The expression "to break bread with someone" means "to share a meal with someone". The English word "lord" comes from the Anglo-Saxon 377:

civilization, who may have passed on the knowledge to the Egyptians around 3000 BC. The Egyptians refined the process and started adding

1498:", a stiff mixture with a higher proportion of flour; and "pâte fermentée", which is a portion of dough reserved from a previous batch. 345:

age and the spread of agriculture, grains became the mainstay of making bread. Yeast spores are ubiquitous, including on the surface of

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carbohydrates due to a short rising time (often only one hour). The high proportion of FODMAP carbohydrates in such bread then causes

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Bread is sometimes referred to as "the staff of life", although this term can refer to other staple foods in different cultures: the

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available for early bread. Airborne yeasts could be harnessed by leaving uncooked dough exposed to air for some time before cooking.

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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".

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A simple technique for leavening bread is the use of gas-producing chemicals. There are two common methods. The first is to use

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are often used in producing commercial breads to reduce the time needed for rising and to improve texture and volume and to give

2919: 2894: 1652:. It manipulates the gas bubble size and optionally the composition of gases in the dough via the gas applied to the headspace. 627:

have been used to make bread, but, with the exception of rye, usually in combination with wheat flour as they have less gluten.

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The ancient Egyptians, Greeks, and Romans all considered the degree of refinement in the bakery arts as a sign of civilization.

3347: 3023: 2922:"Wheat and the irritable bowel syndrome – FODMAP levels of modern and ancient species and their retention during bread making" 8228: 6205: 4397: 4359: 4338: 4317: 4273: 3980: 3861: 3808: 3688: 3576: 3551: 3460: 3330: 3262: 3232: 3207: 3126: 2472: 2250: 2205: 2061: 2025: 8478: 2968: 2708:

Gelinas, Pierre; McKinnon, Carole M. (2006). "Effect of wheat variety, farming site, and bread-baking on total phenolics".

675: 432:. The most common source of leavening was to retain a piece of dough from the previous day to use as a form of sourdough 2300: 1255:

content in excess of one part liquid to one part flour. Instead of water, recipes may use liquids such as milk or other

878:. It is most commonly eaten with the hands, either by itself or as a carrier for other foods. Bread can be spread with 7846: 5961: 5150: 3144: 2696:

and coeliac disease the dietary avoidance of wheat and other gluten-containing cereals is the only effective treatment.

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generation, on its own, is too small to account for the rise. Heat kills bacteria or yeast at an early stage, so the CO

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is grain ground into a powder. Flour provides the primary structure, starch and protein to the final baked bread. The

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Strandås, C.; Kamal-Eldin, A.; Andersson, R.; Åman, P. (2008). "Phenolic glucosides in bread containing flaxseed".

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Mulder CJ, van Wanrooij RL, Bakker SF, Wierdsma N, Bouma G (2013). "Gluten-free diet in gluten-related disorders".

1458:. Baker's yeast has the advantage of producing uniform, quick, and reliable results, because it is obtained from a 734: 3297: 1267:), fruit juice, or eggs. These contribute additional sweeteners, fats, or leavening components, as well as water. 5003: 4447: 4151: 1528: 2920:

Jochen U. Ziegler, Deborah Steiner, C. Friedrich H. Longin, Tobias Würschum, Ralf M. Schweiggert (August 2016),

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Wheat, in the form of bread, provides more nutrients to the world population than any other single food source.

8123: 8108: 6674: 5374: 3051: 2577: 1494:" or "pouliche", a loose-textured mixture composed of roughly equal amounts of flour and water (by weight); " 643: 966:

Bread crust is formed from surface dough during the cooking process. It is hardened and browned through the

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nature, as it is able to regain its initial shape after deformation. The gliadin protein contributes to its

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The Pressure-Vacuum mixer was later developed by the Flour Milling and Baking Research Association for the

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Sourdough is a type of bread produced by a long fermentation of dough using naturally occurring yeasts and

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Good Bread Is Back: A Contemporary History of French Bread, the Way It Is Made, and the People Who Make It

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A high gluten white flour will require more mix time than a white flour with a lower gluten content,...

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Amaia Arranz-Otaegui, Lara Gonzalez Carretero, Monica N. Ramsey, Dorian Q. Fuller, and Tobias Richter:

1752:, life's basic necessities are often referred to as "roti, kapra aur makan" (bread, cloth, and house). 848:

more effectively, flavors develop better, and the finished bread contains more biologically accessible

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by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced

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The food chronology: a food lover's compendium of events and anecdotes from prehistory to the present

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important measurement in a bread recipe, as it affects texture and crumb the most. Hard wheat flours

1121: 840:) contain fewer FODMAPs, but the difference between grain types is relatively small (between 1 and 2 738: 723: 630: 443: 4069: 8458: 8218: 8173: 8088: 7923: 7901: 7886: 7876: 7861: 7829: 7762: 7757: 7737: 6669: 6080: 6075: 5999: 5773: 5437: 5384: 5364: 4939: 4929: 4206: 3778: 2635: 1442: 825: 3252: 446:

was developed in 1961; it uses the intense mechanical working of dough to dramatically reduce the

8514: 8332: 8036: 7896: 7881: 7871: 7747: 7695: 7649: 6686: 6342: 6322: 6006: 5835: 5768: 4889: 4106: 3876: 2921: 1622: 813: 660: 229: 3543: 3537: 2734: 1894: – Dildo prepared using bread, allegedly made in the Greco-Roman era around 2,000 years ago 809:. A study has found that more than 99 percent of the acrylamide in bread is found in the crust. 8534: 8524: 8153: 8004: 7891: 7804: 7435: 6617: 6337: 6185: 6115: 6105: 6058: 6021: 6016: 5954: 5883: 5778: 5105: 4909: 352: 20: 3851: 3798: 3519: 3197: 2462: 2173:

Archaeobotanical evidence reveals the origins of bread 14,400 years ago in northeastern Jordan

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An early leavened bread was baked as early as 6000 BC in southern Mesopotamia, cradle of the

261: 7208: 6612: 4207:"Chapter 9. Toward the Common Good: Punishing Fraud among the Victualers of Medieval London" 8291: 8286: 8269: 8188: 8031: 7958: 7839: 7834: 7819: 7767: 7505: 7395: 7069: 7064: 6856: 6332: 6200: 5994: 5878: 5140: 4954: 4949: 4944: 4934: 4899: 3913: 2345:"Impact of Leavening Agent and Wheat Variety on Bread Organoleptic and Nutritional Quality" 1935: 1929: 1804: 1326: 791: 787: 783: 147: 4547: 3824: 2176: 2147: 1504: 8: 8488: 7537: 7440: 7430: 7405: 7288: 7248: 7218: 7188: 7183: 7005: 6995: 6590: 6513: 6389: 6257: 6247: 6190: 6053: 5918: 5743: 5736: 5708: 5343: 4996: 4904: 4711: 4701: 4658: 4440: 1836: 1516: 1495: 503: 447: 8464: 3001: 8301: 8168: 8048: 7664: 7644: 7639: 7527: 7495: 7470: 7420: 7400: 7348: 7318: 7303: 7293: 7253: 7228: 7161: 7136: 7126: 7106: 6990: 6975: 6965: 6863: 6821: 6796: 6771: 6726: 6681: 6607: 6545: 6520: 6317: 6267: 6237: 6175: 6165: 6160: 5928: 5923: 4572: 4349: 4022: 3097: 3072: 2753: 2683: 2621: 2527: 2492: 2435: 2379: 2344: 1717: 1375: 1322: 1178: 971: 497: 293: 173: 3626: 3593: 420:. Parts of the ancient world that drank wine instead of beer used a paste composed of 8380: 8254: 8118: 8019: 7983: 7953: 7702: 7634: 7624: 7619: 7572: 7567: 7557: 7520: 7450: 7363: 7283: 7273: 7213: 7193: 7168: 7151: 7044: 7015: 6933: 6928: 6918: 6893: 6841: 6826: 6776: 6711: 6706: 6691: 6575: 6478: 6473: 6441: 6436: 6404: 6384: 6379: 6369: 6364: 6307: 6287: 6262: 6227: 6170: 6048: 6011: 5947: 5020: 4731: 4668: 4577: 4537: 4502: 4393: 4374: 4355: 4334: 4313: 4298: 4283: 4269: 4214: 3976: 3942: 3857: 3804: 3761: 3753: 3684: 3631: 3613: 3572: 3547: 3506: 3456: 3396: 3376: 3326: 3258: 3228: 3203: 3122: 3102: 2947: 2876: 2826: 2788: 2721: 2675: 2671: 2613: 2567: 2532: 2514: 2468: 2384: 2366: 2246: 2201: 2121: 2114:"Indigenous Australians know we're the oldest living culture – it's in our Dreamtime" 2021: 1681: 1617: 1294: 1210:

Wheat flour, in addition to its starch, contains three water-soluble protein groups (

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that includes baking powder. The second is to include an acidic ingredient such as

333:, was spread on a flat rock, placed over a fire and cooked into a primitive form of 70: 8448: 8404: 8387: 8317: 8296: 8203: 8163: 8065: 8026: 7999: 7933: 7918: 7809: 7707: 7604: 7589: 7584: 7532: 7515: 7510: 7490: 7480: 7475: 7328: 7308: 7263: 7258: 7243: 7233: 7223: 7203: 7146: 7141: 7111: 7101: 7037: 7032: 7027: 7010: 6913: 6908: 6903: 6873: 6868: 6791: 6766: 6761: 6756: 6731: 6701: 6664: 6649: 6639: 6629: 6585: 6570: 6565: 6550: 6525: 6483: 6451: 6446: 6394: 6359: 6347: 6302: 6292: 6277: 6252: 6242: 6232: 6155: 6150: 6145: 6132: 6092: 6065: 5989: 5913: 5898: 5893: 5888: 5830: 5800: 5480: 5442: 5234: 4873: 4858: 4756: 4562: 4527: 4487: 3621: 3609: 3605: 3092: 3084: 2929: 2868: 2818: 2784: 2780: 2745: 2717: 2687: 2667: 2643: 2605: 2559: 2522: 2504: 2374: 2361: 2356: 1756: 1677: 1672: 1455: 1423: 1342: 1148: 1125: 338: 323: 285: 233: 219: 199: 135: 120: 4044: 909:

Bread is used as an ingredient in other culinary preparations, such as the use of

8509: 8208: 8198: 8178: 8070: 7943: 7913: 7732: 7712: 7659: 7614: 7599: 7594: 7542: 7500: 7465: 7425: 7390: 7353: 7343: 7338: 7333: 7238: 7198: 7178: 7156: 7096: 7081: 7076: 7022: 6980: 6970: 6960: 6955: 6940: 6846: 6816: 6736: 6696: 6634: 6622: 6597: 6555: 6508: 6493: 6461: 6456: 6431: 6426: 6421: 6416: 6399: 6374: 6327: 6312: 6272: 6222: 5984: 5851: 5369: 5277: 5262: 5170: 4971: 4868: 4726: 4597: 4095: 3936: 3655: 3594:"Factors Affecting Organic Acid Production by Sourdough (San Francisco) Bacteria" 3284: 3058: 2631: 2304: 2183: 1737: 1729: 1352: 1347: 1311: 1131: 1050: 1034: 546: 397: 297: 277: 211: 186: 177: 163: 131: 124: 8468: 7968: 1153: 482: 8327: 8264: 8233: 8193: 7963: 7866: 7814: 7799: 7722: 7717: 7654: 7552: 7485: 7455: 7445: 7378: 7323: 7313: 7268: 7173: 7116: 7086: 7059: 7054: 7049: 6923: 6888: 6878: 6831: 6781: 6741: 6721: 6716: 6659: 6644: 6602: 6580: 6503: 6466: 6140: 6100: 6070: 5840: 5631: 5626: 5621: 5537: 5463: 5417: 5412: 5338: 5318: 5100: 5070: 5043: 5038: 4989: 4863: 4766: 4736: 4683: 4522: 4507: 4464: 4433: 1924: 1829: 1767:. A remarkable or revolutionary innovation may be called the best thing since " 1745: 1741: 1733: 1665: 1599: 1483: 1451: 1290: 1285: 1235: 1113: 1054: 925:

are made with bread and various liquids; egg and milk-soaked bread is fried as

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juice and flour that was allowed to begin fermenting, or wheat bran steeped in

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Slavic langues retain many Gothic words, reflecting cultural borrowings: thus

1645:. The company was founded in 1862, and ceased independent operations in 1955. 860: 8503: 8360: 8281: 8213: 8113: 7938: 7928: 7856: 7727: 7629: 7562: 7547: 7383: 7373: 7368: 7278: 7000: 6950: 6945: 6883: 6836: 6654: 6535: 6498: 6488: 6352: 6282: 6215: 6127: 6033: 5908: 5873: 5718: 5654: 5379: 5267: 5145: 5060: 5033: 4802: 4648: 4638: 3757: 3617: 3120:

The Longevity List: Myth Busting the Top Ways to Live a Long and Healthy Life

2822: 2693: 2639: 2518: 2370: 2297: 2125: 1906: 1799:. It was given to Frodo by Galadriel and kept him alive through his journey. 1634: 1563: 1428: 1371: 1256: 1014: 976: 946: 922: 864: 849: 837: 805:, has adverse effects on male reproduction and developmental toxicity and is 802: 719: 705: 433: 341:

site in Jordan's northeastern desert. Around 10,000 BC, with the dawn of the

127:, and plays an essential role in both religious rituals and secular culture. 81: 66: 5472: 4369:

D. Samuel (2000). "Brewing and baking". In P. T. Nicholson; I. Shaw (eds.).

4312:. illustrated by Lauren Jarrett (13th ed.). New York: Alfred A. Knopf. 3741: 3740:

Juckett, Gregory; Bardwell, Genevieve; McClane, Bruce; Brown, Susan (2008).

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are common ingredients, though bread may contain other ingredients, such as

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to provide crunchy crusts or thicken sauces; toasted cubes of bread, called

8438: 8375: 8183: 7690: 7685: 7579: 7358: 6898: 6811: 6806: 6801: 6751: 5820: 5695: 5686: 5636: 5611: 5507: 5112: 5048: 5028: 4914: 4832: 4812: 4797: 4787: 4771: 4751: 4673: 4582: 3787:. Baillière, Tindall, & Cox, 1884. pp. 18, 20–21, 34, 62–63, 67–70, 74. 3784:

On the Healthy Manufacture of Bread: A Memoir on the System of Dr. Dauglish

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However, there has been some criticism of the effect on nutritional value.

4415: 3635: 1961: – Piece of bread or toast that is drenched in liquid and then eaten. 894:; it can be topped with various sweet and savory spreads, or used to make 816:

found that industrially produced bread typically has a high proportion of

337:. The oldest evidence of bread-making has been found in a 14,500-year-old 8426: 8058: 7851: 7091: 5616: 5432: 5422: 5359: 5272: 5253: 5211: 5135: 5127: 5117: 5055: 4746: 4663: 4653: 4532: 4492: 4472: 2229:

Flour and Breads and their Fortification in Health and Disease Prevention

1996: 1970: 1940: 1891: 1864: 1840: 1808:(from the Ördög és a kenyér story). It was able to talk and ward off the 1725: 1578: 1567: 1487: 1388: 1383: 1094: 1058: 1042: 1022: 871: 651: 647: 635: 522: 518: 96: 37: 1660: 1454:. Commercial bakers often leaven their dough with commercially produced 1181:

is commonly added by commercial bakeries to retard the growth of molds.

1171:(about 1.1 pounds) of flour, which yields a single loaf of bread or two 1001: 5903: 5845: 5447: 5427: 5333: 5287: 5191: 5160: 4792: 4512: 3853:

Exploring Wicca: The Beliefs, Rites, and Rituals of the Wiccan Religion

1952: 1885: 1879: 1873: 1821: 1809: 1394: 1379: 1260: 1202:

content of the flour is the best indicator of the quality of the bread

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The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread

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Hunter, Gary; Carey, Patrick; Tinton, Terry; Walpole, Steven (2007).

2491:

Lamacchia C, Camarca A, Picascia S, Di Luccia A, Gianfrani C (2014).

1912: 1724:

in 1917, the Bolsheviks promised "peace, land, and bread." The term "

1712:

satirized superficial politicians and the public as caring only for "

1689: 1549: 1466: 1359: 1117: 1086: 887: 775: 715: 542: 417: 393: 374: 342: 334: 3718: 3651:"Supermarkets cash in on sourdough bread craze as popularity surges" 3088: 2148:"Prehistoric bake-off: Scientists discover oldest evidence of bread" 1446:, the same species used for brewing alcoholic beverages. This yeast 583:

Bread is also made from the flour of other wheat species (including

180: 8350: 5727: 5313: 5282: 4827: 4822: 4761: 4721: 1964: 1932: – Dishes using bread as a main ingredient, listed by category 1897: 1755:

Words for bread, including "dough" and "bread" itself, are used in

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because of its history and contemporary importance. Bread is also

1577:

by the lactobacilli. Longer fermented sourdoughs can also contain

958: 824:. This is particularly problematic in intestinal diseases such as 416:, to produce "a lighter kind of bread than other peoples" such as 8355: 8053: 7973: 5970: 5757: 5567: 4807: 4678: 3877:

Juvenal's literary and cultural influence (Book IV: Satire 10.81)

2490: 1918: 1760: 1709: 1700: 1491: 1403: 1298: 1227: 1211: 1199: 930: 771: 616: 592: 554: 306: 2770: 2595: 151: 5763: 5547: 5527: 5515: 5503: 5389: 5292: 5257: 5227: 4848: 4706: 3998:"How the Phrase 'The Best Thing Since Sliced Bread' Originated" 3448: 3318: 3287:. Food.laurieashton.com (5 June 2009). Retrieved 21 March 2013. 3141:"Discovery Health "Is eating bread crust really good for you?"" 1678:

Bread has a significance beyond mere nutrition in many cultures

1399: 1264: 1239: 1098: 1082: 1038: 1018: 988: 879: 817: 712:, where it is relevant to wheat resistance to fungal diseases. 666: 620: 604: 573: 534: 367: 346: 116: 77: 3566: 3195: 2809:

Wieser, Herbert (April 2007). "Chemistry of gluten proteins".

1005:

Steps in bread making, here for an unleavened Chilean tortilla

568:

that is cultured with yeast, allowed to rise, and baked in an

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Food and Conflict in Europe in the Age of the Two World Wars

2549: 1858: 1321:

Mixtures of salts are sometimes employed, such as employing

8399: 8370: 8043: 5939: 5572: 5557: 5206: 5201: 4817: 4633: 4607: 4602: 4567: 4297:. Basingstoke / New York: Palgrave, 2006, pp. 143–71, 3739: 2657: 2651: 1728:" denotes an agriculturally productive region. In parts of 1685: 1476: 1168: 1102: 1062: 899: 891: 779: 624: 569: 550: 425: 413: 409: 168: 4373:. Cambridge: Cambridge University Press. pp. 537–76. 8392: 5562: 5552: 4587: 4477: 3796: 1958: 1949: – Loaf of bread that has been sliced with a machine 1242:. Gluten development improves if the dough is allowed to 1046: 917:, are used as a salad topping; seasoned bread is used as 612: 600: 507: 386: 4981: 4425: 4390:

Baking Science & Technology 3rd Ed. vols. I & II

4280:

Six Thousand Years of Bread: Its Holy and Unholy History

3250: 2858: 2846:

On Food and Cooking: The Science and Lore of the Kitchen

2434:. Grains & Legumes Nutrition Council. Archived from 2342: 2225:

Emmer (Triticum turgidum spp. dicoccum) flour and breads

1626:, one of the most common sources of food-borne illness. 537:, and in European-derived cultures such as those in the 3442: 2589: 2227:. In Preedy V.R., Watson R.R., Patel V.B. (Eds. 2011), 2087:"Prehistoric man ate flatbread 30,000 years ago: study" 1902:

Pages displaying short descriptions of redirect targets

1234:, or wet dough is allowed to rise for a long time (see 2543: 2298:

bbc.com: "Chorleywood: The bread that changed Britain"

1802:

Bread of the two elders: a magical type of bread from

1440:. The yeast most commonly used for leavening bread is 4211:

Truth and Tales: Cultural Mobility and Medieval Media

3683:. Cambridge: Royal Society of Chemistry. p. 68. 223: 3825:"Eucharist (Christianity) – Encyclopædia Britannica" 3531: 3529: 3073:"The contribution of wheat to human diet and health" 2895:"Lange Teigführung ? Besser verträgliches Brot" 2710:

International Journal of Food Science and Technology

2484: 1854: 1566:. It usually has a mildly sour taste because of the 3914:"Vladimir Lenin: From March to October. SparkNotes" 1943: – Bread leavened with agents other than yeast 1664:A Ukrainian woman in national dress welcoming with 1112:Methods of processing dough into bread include the 4094: 2093:. Science X. Agence France-Presse. 19 October 2010 1973: – Type of bread made from white wheat flour 1955: – Type of bread made using very little yeast 576:(which give the dough sponginess and elasticity), 3526: 3222: 3071:Shewry, Peter R.; Hey, Sandra J. (October 2015). 8501: 1147:Professional bread recipes are stated using the 691: 5595: 4268:. Durham/ London: Duke University Press, 2006. 4093: 3567:Gobbetti, Marco; Gänzle, Michael, eds. (2012). 3477:"Artisan bread baking tips: Poolish & biga" 3225:Bread: a baker's book of techniques and recipes 2707: 2265: 1909: – Type of home appliance for baking bread 1620:does not use yeast. Instead, it is leavened by 745:, can be found in commercial breads containing 654:are used to compensate for the lack of gluten. 349:, so any dough left to rest leavens naturally. 314:, originally meaning "broken piece", "morsel". 2318:"fob.co.uk: "History of bread – 20th century"" 1967: – Edible mixture filling a food's cavity 1876: – Scandinavian bread used as famine food 1843:more challenging and raised concerns of bread 5955: 5502: 5488: 4997: 4441: 3849: 3676: 3202:. New York: M. Dekker. p. See Figure 2. 3199:Protein quality and the effects of processing 2928:(in German), vol. 25, pp. 257–266, 962:Bread with crust crack (half left at the top) 557:are the staple. Bread is usually made from a 3715:"Susan R. Brown's Salt Rising Bread Project" 2952:: CS1 maint: multiple names: authors list ( 189: 157: 2286:Chorleywood Industrial Bread Making Process 1581:, the main non-water component of vinegar. 940: 786:). The glutenin protein contributes to its 5962: 5948: 5495: 5481: 5004: 4990: 4448: 4434: 4307: 3797:Kilcast, D.; McKenna, B. M., eds. (2003). 3449:Young, Linda; Cauvain, Stanley P. (2007). 3319:Young, Linda; Cauvain, Stanley P. (2007). 3143:. Health.howstuffworks.com. Archived from 2861:Journal of Agricultural and Food Chemistry 2219: 2217: 2020:. Cambridge University Press. p. 79. 1222:) and two water-insoluble protein groups ( 929:; and bread is used as a binding agent in 4371:Ancient Egyptian materials and technology 4368: 4213:. The Ohio State University Press. 2015. 3625: 3345: 3339: 3257:. Cengage Learning EMEA. pp. 10–11. 3196:Finley, John H.; Phillips, R. O. (1989). 3096: 3070: 2804: 2802: 2526: 2508: 2378: 2360: 2240: 2044:, or, rather, from the more ancient form 389:to supplement the dough as it was baked. 4347: 3535: 2231:, Academic Press, California, pp. 69-78. 2111: 2015: 1659: 1655: 1553: 1427: 1346: 1130: 1000: 957: 921:inside roasted turkey; sweet or savoury 859: 751: 681:Strucia — a type of European sweet bread 476:Brown bread (left) and whole grain bread 351: 5726: 3995: 3934: 3227:. New York: John Wiley. pp. 7–13. 3138: 2460: 2214: 2112:Behrendt, Larissa (22 September 2016). 1888: – Closure device for plastic bags 1398:. This method is commonly used to make 8502: 4326: 4154:. Staff of Life Bakery. Archived from 4144: 3772: 3648: 3418: 3416: 3414: 3412: 3410: 3408: 3298:"Yeast & Baking Lessongs. Liquids" 2966: 2848:. New York: Scribner. pp. 515–80. 2808: 2799: 2145: 1990: 1988: 1748:is offered as a welcome to guests. In 1270: 8149:Historical North Indian and Pakistani 5943: 5476: 4985: 4429: 4387: 4122: 3968: 3052:Dietary Guidelines for Americans 2010 2843: 2738:European Food Research and Technology 2195: 1793:Lembas bread: a fictional bread from 874:; once baked, it can subsequently be 8454: 4115:participating institution membership 4062: 3542:. Oxford University Press. pp. 2059: 1167:Dough recipes commonly call for 500 8474: 4087: 3742:"Microbiology of salt rising bread" 3569:Handbook on Sourdough Biotechnology 3405: 2967:Grotts, Lisa Mirza (21 June 2011). 2395: 2062:"The Etymology of the Word 'Bread'" 1985: 1788: 1692:, and in other religions including 1164:bubbles and a coarser bread crumb. 385:. The Sumerians were already using 198:word, which was borrowed into some 13: 4257: 4235:"Looking for fraud in wheat flour" 3717:. Home.comcast.net. Archived from 3591: 3254:Professional Chef: Level 2 Diploma 3167:"Bread recipes (45 results found)" 2324:from the original on 19 April 2019 1994: 1684:as one of the elements (alongside 1279: 1013:, but in some cuisines breads are 172:), which appears to be the oldest 14: 8546: 4408: 3972:The Foundation Pillars for Change 3779:Richardson MD FRS, Benjanmin Ward 3746:The West Virginia Medical Journal 3649:Mesure, Susie (30 January 2016). 3501:"Preferments". King Arthur Flour. 2552:Best Pract Res Clin Gastroenterol 2408:Food and Agriculture Organization 2404:"Wheat for bread and other foods" 2245:. Stein and Day. pp. 68–69. 8483: 8473: 8463: 8453: 8444: 8443: 8432: 8420: 5459: 5458: 5084: 4966: 4965: 4546: 4414: 3996:Molella, Art (8 February 2012). 3831:from the original on 19 May 2008 3455:. Berlin: Springer. p. 79. 3352:Food and Product Design Magazine 3325:. Berlin: Springer. p. 54. 3171:British Broadcasting Corporation 2722:10.1111/j.1365-2621.2005.01057.x 2672:10.1111/j.1365-2036.2006.02768.x 2401: 2272:. Loeb Classics. p. 1.255. 1857: 1527: 1515: 1503: 1325:to reduce the sodium level, and 937:and other ground meat products. 855: 735:secoisolariciresinol diglucoside 674: 659: 496: 481: 469: 76: 65: 36: 8484: 4227: 4199: 4173: 4037: 4015: 3989: 3962: 3928: 3906: 3881: 3870: 3856:. Career Press. pp. 100–. 3843: 3817: 3790: 3733: 3707: 3670: 3642: 3585: 3560: 3494: 3469: 3385: 3365: 3312: 3290: 3271: 3244: 3216: 3189: 3159: 3139:Winkler, Sarah (29 July 2009). 3132: 3113: 3064: 3045: 3016: 2986: 2960: 2913: 2887: 2852: 2837: 2764: 2728: 2701: 2454: 2424: 2336: 2310: 2291: 2279: 2259: 2234: 1355:, once used for leavening bread 708:in the form of insoluble bound 599:). Non-wheat cereals including 392:There were multiple sources of 8139:Historical Indian subcontinent 4392:. Sosland Publishing Company. 3680:The science of bakery products 3610:10.1128/am.23.6.1153-1159.1972 3373:Breads From The La Brea Bakery 3348:"Dough and Bread Conditioners" 2785:10.1016/j.foodchem.2008.02.088 2362:10.3390/microorganisms10071416 2189: 2165: 2146:Briggs, Helen (17 July 2018). 2139: 2105: 2079: 2053: 2009: 1900: – Residue of dried bread 1142: 994: 882:, dipped into liquids such as 704:compounds are mainly found in 1: 5375:non-celiac gluten sensitivity 3424:"The Bread Leavening Process" 2901:(in German). 6 September 2016 1978: 1832:, sand was used as a filler. 1482:Many breads are made from a " 1450:some of the sugars producing 692:Physical-chemical composition 686: 644:hydroxypropyl methylcellulose 360: 5969: 4422:travel guide from Wikivoyage 4351:The Oxford Companion to Food 3539:The Oxford Companion to Food 2969:"Bread and Butter Etiquette" 1641:and sold in its high-street 1543: 1436:Many breads are leavened by 1365: 1336: 902:, cheeses, vegetables, and 870:Bread can be served at many 256:word bread appears in other 141: 16:Food made of flour and water 7: 8323:List of historical cuisines 8159:History of alcoholic drinks 6176:Lowcountry (South Carolina) 5156:International Wheat Council 4354:. Oxford University Press. 4308:Cunningham, Marion (1990). 3941:. Hardie Grant Publishing. 3024:"Our 10 best bread recipes" 2926:Journal of Functional Foods 2642:is lifelong adherence to a 2060:Dean, Sam (2 August 2013). 2002:Online Etymology Dictionary 1850: 1682:significant in Christianity 1629: 1612: 1410:, and quick breads such as 1351:A dough trough, located in 756:Small home made bread with 408:used the foam skimmed from 224: 10: 8551: 7610:Trinidadian and Tobagonian 5185:Plant parts and their uses 4310:The Fannie Farmer cookbook 3278:Hydration ratio for breads 3223:Hamelman, Jeffrey (2004). 2576:After the confirmation of 2036:, (bread) from an earlier 2016:Diakonov, Igor M. (1999). 1820:Bread has been subject to 1775:, meaning "bread keeper." 1670: 1547: 1421: 1340: 1283: 1249: 1188: 1025:), or baked on an unoiled 945:Bread is a good source of 724:ferulic acid dehydrodimers 458: 436:, as Pliny also reported. 321: 317: 18: 8415: 8343: 8310: 8247: 8079: 7992: 7673: 6126: 5977: 5861: 5813: 5791: 5717: 5694: 5685: 5645: 5607: 5591: 5523: 5514: 5456: 5400: 5353:Associated human diseases 5352: 5301: 5243: 5184: 5126: 5093: 5082: 5019: 5011: 4963: 4882: 4841: 4780: 4717:Chorleywood bread process 4692: 4626: 4555: 4544: 4463: 4455: 4264:Kaplan, Steven Laurence: 4102:Oxford English Dictionary 3975:. Partridge. p. 54. 3803:. Woodhead. p. 448. 3452:Technology of Breadmaking 3346:Tenbergen, Klaus (1999). 3322:Technology of Breadmaking 2934:10.1016/j.jff.2016.05.019 2750:10.1007/s00217-001-0417-6 2564:10.1016/j.bpg.2015.04.006 2467:. Springer. p. 377. 2464:Technology of Breadmaking 2461:Cauvain, Stanley (2015). 2200:. Scribner. p. 517. 1781:Oxford English Dictionary 1650:Chorleywood bread process 1122:Chorleywood bread process 739:p-coumaric acid glucoside 444:Chorleywood bread process 248:) languages as well. The 61: 47: 35: 8229:Scottish royal household 8174:History of vegetarianism 6412:Central African Republic 5385:dermatitis herpetiformis 5365:Gluten-related disorders 4278:Jacob, Heinrich Eduard: 3371:Silverton, Nancy (1996) 3077:Food and Energy Security 3057:1 September 2016 at the 2823:10.1016/j.fm.2006.07.004 2636:dermatitis herpetiformis 2266:Pliny the Elder (1938). 2241:Tannahill, Reay (1973). 1815: 1592: 1443:Saccharomyces cerevisiae 1417: 1184: 1126:sponge and dough process 953: 941:Nutritional significance 826:irritable bowel syndrome 454: 5836:Intermediate wheatgrass 4420:Bread and confectionery 4348:Davidson, Alan (1999). 4107:Oxford University Press 3893:Encyclopædia Britannica 3592:Ng, Henry (June 1972). 3536:Davidson, Alan (1999). 3391:Reinhart, Peter (2001) 3283:14 January 2013 at the 2630:The only treatment for 2182:19 October 2018 at the 1915: – Kitchen utensil 1759:-speaking countries as 1623:Clostridium perfringens 1609:generation is stopped. 1305: 814:University of Hohenheim 304:; it may be related to 181: 158: 152: 42:Various leavened breads 8154:History of agriculture 5884:History of agriculture 5136:Australian Wheat Board 4327:Trager, James (1995). 3850:Sabrina, Lady (2006). 3677:Edwards, W.P. (2007). 2844:McGee, Harold (2004). 2660:Aliment Pharmacol Ther 2196:McGee, Harold (2004). 2175:. PNAS, 11 July 2018 ( 1921: – Rebaked breads 1668: 1559: 1465:The baker's yeast and 1433: 1432:Compressed fresh yeast 1356: 1139: 1114:straight dough process 1006: 963: 867: 764: 743:ferulic acid glucoside 669:, an Iranian flatbread 510:flour loaf with a hole 370: 301: 289: 281: 273: 265: 245: 237: 215: 207: 190: 21:Bread (disambiguation) 8124:Early modern European 7852:Indigenous Australian 7411:São Tomé and Príncipe 6298:Bosnian-Herzegovinian 5176:Wheat pools in Canada 5166:Production statistics 4388:Pyler, E. J. (1988). 4239:foodmanufacture.co.uk 4025:. The Free Dictionary 3935:Hayward, Tim (2020). 1796:The Lord of the Rings 1663: 1656:Cultural significance 1639:Aerated Bread Company 1557: 1431: 1350: 1134: 1004: 961: 863: 755: 578:common or bread wheat 355: 8287:Molecular gastronomy 8219:Pre-contact Hawaiian 8129:Historical Argentine 8015:Mangalorean Catholic 6196:Pacific Northwestern 5879:Neolithic Revolution 5814:Emerging grain crops 5141:Canadian Wheat Board 4074:Cambridge Dictionary 3969:Patel, K.V. (2014). 3598:Applied Microbiology 3177:on 24 September 2016 3004:on 30 September 2016 2303:13 June 2018 at the 2018:The Paths of History 1936:List of toast dishes 1930:List of bread dishes 1805:Hungarian Folk Tales 1327:monosodium glutamate 1037:or unleavened (e.g. 19:For other uses, see 8144:Historical Japanese 7979:Transylvanian Saxon 7847:Indigenous American 5919:Genetic engineering 4241:. 21 September 2023 4132:. Bible Study Tools 4105:(Online ed.). 4070:"The staff of life" 3395:, Ten Speed Press, 2198:On food and cooking 1837:Russo-Ukrainian War 1510:Before first rising 1271:Fats or shortenings 1009:Doughs are usually 150:word for bread was 32: 8224:Korean royal court 8169:History of seafood 8134:Historical Chinese 8109:Antebellum America 7949:Pennsylvania Dutch 6561:Equatorial Guinean 6531:Dominican Republic 5929:Crop wild relative 5924:Selective breeding 5751:A. hypochondriacus 4573:Calcium propanoate 4023:"Break bread with" 3147:on 24 October 2012 3030:. 6 September 2014 2994:"Sandwich Recipes" 2288:. allotment.org.uk 1839:has made sourcing 1718:bread and circuses 1714:panem et circenses 1669: 1560: 1522:After first rising 1434: 1376:self-raising flour 1357: 1323:potassium chloride 1295:dough conditioners 1179:Calcium propionate 1149:baker's percentage 1140: 1007: 964: 868: 765: 631:Gluten-free breads 428:, as a source for 400:reported that the 371: 357:Woman baking bread 258:Germanic languages 28: 8497: 8496: 8239:Thirteen Colonies 8099:Ancient Israelite 7299:Papua New Guinean 6097:Intercontinental 5937: 5936: 5809: 5808: 5787: 5786: 5769:Pitseed goosefoot 5709:Tartary buckwheat 5681: 5680: 5677: 5676: 5673: 5672: 5470: 5469: 5244:Basic preparation 4979: 4978: 4895:Brand name breads 4732:Maillard reaction 4578:Dough conditioner 4399:978-1-882005-02-4 4361:978-0-19-211579-9 4340:978-0-8050-3389-2 4319:978-0-394-56788-4 4274:978-0-8223-3833-8 4130:"Leviticus 26:26" 4113:(Subscription or 3982:978-1-4828-1563-4 3863:978-1-56414-884-1 3810:978-1-85573-724-2 3690:978-0-85404-486-3 3578:978-1-4899-9189-8 3553:978-0-19-211579-9 3514:Missing or empty 3462:978-0-387-38563-1 3332:978-0-387-38563-1 3264:978-1-84480-706-2 3234:978-0-471-16857-7 3209:978-0-8247-7984-9 3127:978-1-921966-73-6 2873:10.1021/jf034999w 2811:Food Microbiology 2610:10.1159/000347180 2510:10.3390/nu6020575 2474:978-3-319-14687-4 2438:on 5 October 2016 2252:978-0-8128-1437-8 2207:978-0-684-80001-1 2027:978-0-521-64398-6 1995:Harper, Douglas. 1828:with fillers. In 1618:Salt-rising bread 1406:, American-style 1118:sourdough process 968:Maillard reaction 842:percent by weight 194:derive from this 166:: modern English 90: 89: 8542: 8487: 8486: 8477: 8476: 8467: 8457: 8456: 8447: 8446: 8439:Drink portal 8437: 8436: 8435: 8425: 8424: 8405:Meal preparation 8318:List of cuisines 8164:History of bread 8089:Ancient Egyptian 8066:Ritual slaughter 7924:Louisiana Creole 7862:Italian American 7681:African American 6670:Greek Macedonian 5964: 5957: 5950: 5941: 5940: 5914:Green Revolution 5899:Tell Abu Hureyra 5894:Fertile Crescent 5889:Natufian culture 5831:Indian ricegrass 5724: 5723: 5692: 5691: 5605: 5604: 5600: 5593: 5592: 5521: 5520: 5497: 5490: 5483: 5474: 5473: 5462: 5461: 5443:Tell Abu Hureyra 5401:Related concepts 5302:As an ingredient 5088: 5006: 4999: 4992: 4983: 4982: 4969: 4968: 4940:Sourdough breads 4930:Pakistani breads 4874:History of bread 4859:Baker percentage 4757:Sponge and dough 4550: 4450: 4443: 4436: 4427: 4426: 4418: 4403: 4384: 4365: 4344: 4323: 4251: 4250: 4248: 4246: 4231: 4225: 4224: 4203: 4197: 4196: 4194: 4192: 4177: 4171: 4167: 4165: 4163: 4158:on 20 April 2018 4148: 4142: 4141: 4139: 4137: 4126: 4120: 4118: 4110: 4098: 4091: 4085: 4084: 4082: 4080: 4066: 4060: 4059: 4057: 4055: 4041: 4035: 4034: 4032: 4030: 4019: 4013: 4012: 4010: 4008: 3993: 3987: 3986: 3966: 3960: 3959: 3957: 3955: 3932: 3926: 3925: 3923: 3921: 3916:. Sparknotes.com 3910: 3904: 3903: 3901: 3899: 3885: 3879: 3874: 3868: 3867: 3847: 3841: 3840: 3838: 3836: 3821: 3815: 3814: 3794: 3788: 3776: 3770: 3769: 3737: 3731: 3730: 3728: 3726: 3711: 3705: 3704: 3699: 3697: 3674: 3668: 3667: 3665: 3663: 3646: 3640: 3639: 3629: 3604:(6): 1153–1159. 3589: 3583: 3582: 3564: 3558: 3557: 3533: 3524: 3523: 3517: 3512: 3510: 3502: 3498: 3492: 3491: 3489: 3487: 3473: 3467: 3466: 3446: 3440: 3439: 3437: 3435: 3430:. 15 August 2016 3420: 3403: 3389: 3383: 3369: 3363: 3362: 3360: 3358: 3343: 3337: 3336: 3316: 3310: 3309: 3307: 3305: 3300:. Red Star Yeast 3294: 3288: 3275: 3269: 3268: 3248: 3242: 3241: 3220: 3214: 3213: 3193: 3187: 3186: 3184: 3182: 3173:. Archived from 3163: 3157: 3156: 3154: 3152: 3136: 3130: 3117: 3111: 3110: 3100: 3068: 3062: 3049: 3043: 3042: 3037: 3035: 3020: 3014: 3013: 3011: 3009: 3000:. Archived from 2990: 2984: 2983: 2981: 2979: 2964: 2958: 2957: 2951: 2943: 2942: 2940: 2917: 2911: 2910: 2908: 2906: 2891: 2885: 2884: 2867:(7): 2047–2051. 2856: 2850: 2849: 2841: 2835: 2834: 2806: 2797: 2796: 2768: 2762: 2761: 2732: 2726: 2725: 2705: 2699: 2698: 2655: 2649: 2648: 2593: 2587: 2586: 2547: 2541: 2540: 2530: 2512: 2488: 2482: 2481: 2458: 2452: 2451: 2445: 2443: 2428: 2422: 2421: 2416: 2414: 2399: 2393: 2392: 2382: 2364: 2340: 2334: 2333: 2331: 2329: 2314: 2308: 2295: 2289: 2283: 2277: 2276: 2263: 2257: 2256: 2238: 2232: 2221: 2212: 2211: 2193: 2187: 2169: 2163: 2162: 2160: 2158: 2143: 2137: 2136: 2134: 2132: 2109: 2103: 2102: 2100: 2098: 2083: 2077: 2076: 2074: 2072: 2057: 2051: 2050: 2013: 2007: 2006: 1992: 1903: 1867: 1862: 1861: 1789:Fictional breads 1673:Bread in culture 1570:produced during 1558:Sourdough loaves 1531: 1519: 1507: 1343:Unleavened bread 1329:to give flavor ( 1135:Baking bread in 1051:leavening agents 1021:), fried (e.g., 972:Old wives' tales 731:natural phenolic 678: 663: 500: 485: 473: 365: 362: 324:History of bread 227: 193: 184: 161: 155: 121:recorded history 99:prepared from a 82:Media: Bread 80: 69: 48:Main ingredients 40: 33: 31: 27: 8550: 8549: 8545: 8544: 8543: 8541: 8540: 8539: 8500: 8499: 8498: 8493: 8433: 8431: 8427:Food portal 8419: 8411: 8339: 8306: 8243: 8075: 7988: 7696:Arab-Indonesian 7669: 7650:Western Saharan 7122:Liechtensteiner 6687:Guinea-Bissauan 6323:Channel Islands 6211:Southwestern US 6131: 6122: 5973: 5968: 5938: 5933: 5857: 5852:Oryza coarctata 5805: 5783: 5713: 5669: 5641: 5598: 5587: 5510: 5501: 5471: 5466: 5452: 5396: 5370:coeliac disease 5348: 5297: 5239: 5180: 5171:Protein premium 5122: 5089: 5080: 5015: 5010: 4980: 4975: 4959: 4890:American breads 4878: 4869:Bread in Europe 4837: 4776: 4694: 4688: 4684:Weighing scales 4622: 4598:Leavening agent 4551: 4542: 4459: 4454: 4411: 4406: 4400: 4381: 4362: 4341: 4320: 4260: 4258:Further reading 4255: 4254: 4244: 4242: 4233: 4232: 4228: 4221: 4205: 4204: 4200: 4190: 4188: 4179: 4178: 4174: 4161: 4159: 4150: 4149: 4145: 4135: 4133: 4128: 4127: 4123: 4112: 4092: 4088: 4078: 4076: 4068: 4067: 4063: 4053: 4051: 4049:Merriam-Webster 4043: 4042: 4038: 4028: 4026: 4021: 4020: 4016: 4006: 4004: 3994: 3990: 3983: 3967: 3963: 3953: 3951: 3949: 3933: 3929: 3919: 3917: 3912: 3911: 3907: 3897: 3895: 3887: 3886: 3882: 3875: 3871: 3864: 3848: 3844: 3834: 3832: 3823: 3822: 3818: 3811: 3800:Texture in food 3795: 3791: 3777: 3773: 3738: 3734: 3724: 3722: 3721:on 30 June 2012 3713: 3712: 3708: 3695: 3693: 3691: 3675: 3671: 3661: 3659: 3656:The Independent 3647: 3643: 3590: 3586: 3579: 3565: 3561: 3554: 3534: 3527: 3515: 3513: 3504: 3503: 3500: 3499: 3495: 3485: 3483: 3475: 3474: 3470: 3463: 3447: 3443: 3433: 3431: 3428:Becoming a Chef 3422: 3421: 3406: 3390: 3386: 3370: 3366: 3356: 3354: 3344: 3340: 3333: 3317: 3313: 3303: 3301: 3296: 3295: 3291: 3285:Wayback Machine 3276: 3272: 3265: 3249: 3245: 3235: 3221: 3217: 3210: 3194: 3190: 3180: 3178: 3165: 3164: 3160: 3150: 3148: 3137: 3133: 3118: 3114: 3089:10.1002/fes3.64 3069: 3065: 3059:Wayback Machine 3050: 3046: 3033: 3031: 3022: 3021: 3017: 3007: 3005: 2992: 2991: 2987: 2977: 2975: 2973:Huffington Post 2965: 2961: 2945: 2944: 2938: 2936: 2918: 2914: 2904: 2902: 2893: 2892: 2888: 2857: 2853: 2842: 2838: 2807: 2800: 2769: 2765: 2733: 2729: 2706: 2702: 2656: 2652: 2594: 2590: 2548: 2544: 2489: 2485: 2475: 2459: 2455: 2441: 2439: 2430: 2429: 2425: 2412: 2410: 2400: 2396: 2341: 2337: 2327: 2325: 2316: 2315: 2311: 2305:Wayback Machine 2296: 2292: 2284: 2280: 2269:Natural History 2264: 2260: 2253: 2243:Food in History 2239: 2235: 2222: 2215: 2208: 2194: 2190: 2184:Wayback Machine 2170: 2166: 2156: 2154: 2144: 2140: 2130: 2128: 2110: 2106: 2096: 2094: 2085: 2084: 2080: 2070: 2068: 2058: 2054: 2028: 2014: 2010: 1993: 1986: 1981: 1976: 1901: 1863: 1856: 1853: 1818: 1791: 1675: 1658: 1632: 1615: 1608: 1603: 1595: 1552: 1546: 1539: 1538:, ready to bake 1532: 1523: 1520: 1511: 1508: 1426: 1420: 1368: 1353:Aberdour Castle 1345: 1339: 1312:sodium chloride 1308: 1291:Bread improvers 1288: 1282: 1280:Bread improvers 1273: 1252: 1193: 1187: 1163: 1145: 997: 956: 943: 858: 812:A study by the 762:sunflower seeds 694: 689: 682: 679: 670: 664: 547:Southern Africa 515: 514: 513: 512: 511: 501: 493: 492: 486: 478: 477: 474: 463: 457: 398:Pliny the Elder 363: 326: 320: 178:Old High German 144: 86: 71:Cookbook: Bread 43: 29: 24: 17: 12: 11: 5: 8548: 8538: 8537: 8532: 8527: 8522: 8517: 8515:Ancient dishes 8512: 8495: 8494: 8492: 8491: 8481: 8471: 8461: 8451: 8441: 8429: 8416: 8413: 8412: 8410: 8409: 8408: 8407: 8397: 8396: 8395: 8385: 8384: 8383: 8378: 8368: 8363: 8358: 8353: 8347: 8345: 8341: 8340: 8338: 8337: 8336: 8335: 8328:Lists of foods 8325: 8320: 8314: 8312: 8308: 8307: 8305: 8304: 8299: 8294: 8289: 8284: 8279: 8278: 8277: 8272: 8262: 8257: 8251: 8249: 8245: 8244: 8242: 8241: 8236: 8231: 8226: 8221: 8216: 8211: 8206: 8201: 8196: 8191: 8186: 8181: 8176: 8171: 8166: 8161: 8156: 8151: 8146: 8141: 8136: 8131: 8126: 8121: 8116: 8111: 8106: 8101: 8096: 8091: 8085: 8083: 8077: 8076: 8074: 8073: 8068: 8063: 8062: 8061: 8051: 8046: 8041: 8040: 8039: 8029: 8024: 8023: 8022: 8017: 8012: 8002: 7996: 7994: 7990: 7989: 7987: 7986: 7981: 7976: 7971: 7966: 7961: 7956: 7951: 7946: 7941: 7936: 7931: 7926: 7921: 7916: 7911: 7910: 7909: 7904: 7899: 7894: 7889: 7884: 7879: 7874: 7864: 7859: 7854: 7849: 7844: 7843: 7842: 7837: 7832: 7827: 7822: 7812: 7807: 7805:Greek-American 7802: 7797: 7792: 7791: 7790: 7785: 7780: 7775: 7770: 7765: 7760: 7755: 7750: 7745: 7740: 7730: 7725: 7720: 7715: 7710: 7705: 7700: 7699: 7698: 7688: 7683: 7677: 7675: 7671: 7670: 7668: 7667: 7662: 7657: 7652: 7647: 7642: 7637: 7632: 7627: 7622: 7617: 7612: 7607: 7602: 7597: 7592: 7587: 7582: 7577: 7576: 7575: 7565: 7560: 7555: 7550: 7545: 7540: 7535: 7530: 7525: 7524: 7523: 7518: 7513: 7508: 7503: 7498: 7493: 7488: 7483: 7478: 7473: 7463: 7458: 7453: 7448: 7443: 7438: 7436:Sierra Leonean 7433: 7428: 7423: 7418: 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6618:French Guianan 6615: 6610: 6600: 6595: 6594: 6593: 6583: 6578: 6573: 6568: 6563: 6558: 6553: 6548: 6543: 6538: 6533: 6528: 6523: 6518: 6517: 6516: 6511: 6501: 6496: 6491: 6486: 6481: 6476: 6471: 6470: 6469: 6464: 6459: 6454: 6449: 6444: 6439: 6434: 6424: 6419: 6414: 6409: 6408: 6407: 6402: 6392: 6387: 6382: 6377: 6372: 6367: 6362: 6357: 6356: 6355: 6350: 6345: 6340: 6338:Northern Irish 6335: 6330: 6325: 6320: 6310: 6305: 6300: 6295: 6290: 6285: 6280: 6275: 6270: 6265: 6260: 6255: 6250: 6245: 6240: 6235: 6230: 6225: 6220: 6219: 6218: 6213: 6208: 6203: 6198: 6193: 6188: 6183: 6178: 6173: 6168: 6163: 6153: 6148: 6143: 6137: 6135: 6124: 6123: 6121: 6120: 6119: 6118: 6116:Middle Eastern 6113: 6108: 6106:Latin American 6103: 6095: 6090: 6089: 6088: 6083: 6078: 6073: 6063: 6062: 6061: 6056: 6051: 6046: 6041: 6031: 6030: 6029: 6024: 6019: 6014: 6004: 6003: 6002: 5997: 5992: 5981: 5979: 5975: 5974: 5967: 5966: 5959: 5952: 5944: 5935: 5934: 5932: 5931: 5926: 5921: 5916: 5911: 5906: 5901: 5896: 5891: 5886: 5881: 5876: 5871: 5866: 5862: 5859: 5858: 5856: 5855: 5848: 5843: 5841:Kangaroo grass 5838: 5833: 5828: 5823: 5817: 5815: 5811: 5810: 5807: 5806: 5804: 5803: 5797: 5795: 5789: 5788: 5785: 5784: 5782: 5781: 5776: 5771: 5766: 5761: 5754: 5747: 5740: 5732: 5730: 5721: 5715: 5714: 5712: 5711: 5706: 5700: 5698: 5689: 5683: 5682: 5679: 5678: 5675: 5674: 5671: 5670: 5668: 5667: 5662: 5657: 5651: 5649: 5643: 5642: 5640: 5639: 5634: 5629: 5624: 5619: 5614: 5608: 5602: 5589: 5588: 5586: 5585: 5580: 5575: 5570: 5565: 5560: 5555: 5550: 5545: 5540: 5535: 5530: 5524: 5518: 5512: 5511: 5500: 5499: 5492: 5485: 5477: 5468: 5467: 5457: 5454: 5453: 5451: 5450: 5445: 5440: 5435: 5430: 5425: 5420: 5418:Refined grains 5415: 5413:Plant breeding 5410: 5404: 5402: 5398: 5397: 5395: 5394: 5393: 5392: 5387: 5382: 5377: 5372: 5362: 5356: 5354: 5350: 5349: 5347: 5346: 5341: 5339:Wheat germ oil 5336: 5331: 5326: 5321: 5316: 5311: 5305: 5303: 5299: 5298: 5296: 5295: 5290: 5285: 5280: 5275: 5270: 5265: 5260: 5251: 5247: 5245: 5241: 5240: 5238: 5237: 5232: 5231: 5230: 5220: 5214: 5209: 5204: 5199: 5194: 5188: 5186: 5182: 5181: 5179: 5178: 5173: 5168: 5163: 5158: 5153: 5148: 5143: 5138: 5132: 5130: 5124: 5123: 5121: 5120: 5115: 5110: 5109: 5108: 5101:Wheat diseases 5097: 5095: 5091: 5090: 5083: 5081: 5079: 5078: 5073: 5068: 5063: 5058: 5053: 5052: 5051: 5046: 5041: 5036: 5025: 5023: 5017: 5016: 5009: 5008: 5001: 4994: 4986: 4977: 4976: 4964: 4961: 4960: 4958: 4957: 4952: 4947: 4942: 4937: 4932: 4927: 4922: 4917: 4912: 4910:British breads 4907: 4902: 4897: 4892: 4886: 4884: 4880: 4879: 4877: 4876: 4871: 4866: 4864:Bread and salt 4861: 4856: 4851: 4845: 4843: 4839: 4838: 4836: 4835: 4830: 4825: 4820: 4815: 4810: 4805: 4800: 4795: 4790: 4784: 4782: 4778: 4777: 4775: 4774: 4772:Vienna process 4769: 4767:Straight dough 4764: 4759: 4754: 4749: 4744: 4739: 4737:No-knead bread 4734: 4729: 4724: 4719: 4714: 4709: 4704: 4698: 4696: 4690: 4689: 4687: 4686: 4681: 4676: 4671: 4666: 4661: 4656: 4651: 4646: 4641: 4636: 4630: 4628: 4624: 4623: 4621: 4620: 4615: 4610: 4605: 4600: 4595: 4590: 4585: 4580: 4575: 4570: 4565: 4559: 4557: 4553: 4552: 4545: 4543: 4541: 4540: 4535: 4530: 4525: 4520: 4515: 4510: 4508:Sandwich bread 4505: 4500: 4495: 4490: 4485: 4480: 4475: 4469: 4467: 4461: 4460: 4453: 4452: 4445: 4438: 4430: 4424: 4423: 4410: 4409:External links 4407: 4405: 4404: 4398: 4385: 4379: 4366: 4360: 4345: 4339: 4333:. Henry Holt. 4324: 4318: 4305: 4291: 4276: 4261: 4259: 4256: 4253: 4252: 4226: 4219: 4198: 4187:(in Hungarian) 4185:www.nepmese.hu 4172: 4143: 4121: 4086: 4061: 4036: 4014: 3988: 3981: 3961: 3947: 3927: 3905: 3880: 3869: 3862: 3842: 3816: 3809: 3789: 3771: 3732: 3706: 3689: 3669: 3641: 3584: 3577: 3559: 3552: 3525: 3493: 3481:Weekend Bakery 3468: 3461: 3441: 3404: 3384: 3364: 3338: 3331: 3311: 3289: 3270: 3263: 3243: 3233: 3215: 3208: 3188: 3158: 3131: 3112: 3083:(3): 178–202. 3063: 3044: 3015: 2998:Simply Recipes 2985: 2959: 2912: 2886: 2851: 2836: 2817:(2): 115–119. 2798: 2773:Food Chemistry 2763: 2727: 2700: 2650: 2588: 2542: 2483: 2473: 2453: 2423: 2394: 2349:Microorganisms 2335: 2309: 2290: 2278: 2258: 2251: 2233: 2213: 2206: 2188: 2164: 2138: 2104: 2078: 2052: 2026: 2008: 1983: 1982: 1980: 1977: 1975: 1974: 1968: 1962: 1956: 1950: 1944: 1938: 1933: 1927: 1925:List of breads 1922: 1916: 1910: 1904: 1895: 1889: 1883: 1877: 1870: 1869: 1868: 1852: 1849: 1830:medieval times 1817: 1814: 1790: 1787: 1746:bread and salt 1671:Main article: 1666:bread and salt 1657: 1654: 1631: 1628: 1614: 1611: 1606: 1601: 1594: 1591: 1548:Main article: 1545: 1542: 1541: 1540: 1533: 1526: 1524: 1521: 1514: 1512: 1509: 1502: 1484:straight dough 1452:carbon dioxide 1422:Main article: 1419: 1416: 1367: 1364: 1338: 1335: 1307: 1304: 1286:Bread improver 1284:Main article: 1281: 1278: 1272: 1269: 1257:dairy products 1251: 1248: 1236:no-knead bread 1189:Main article: 1186: 1183: 1161: 1144: 1141: 996: 993: 955: 952: 942: 939: 923:bread puddings 857: 854: 850:trace elements 720:phenolic acids 693: 690: 688: 685: 684: 683: 680: 673: 671: 665: 658: 504:Ruisreikäleipä 502: 495: 494: 490:sprouted bread 487: 480: 479: 475: 468: 467: 466: 465: 464: 461:List of breads 459:Main article: 456: 453: 364: 2200 BC 322:Main article: 319: 316: 310:or perhaps to 254:Modern English 196:Proto-Germanic 143: 140: 88: 87: 85: 84: 73: 62: 59: 58: 49: 45: 44: 41: 15: 9: 6: 4: 3: 2: 8547: 8536: 8535:World cuisine 8533: 8531: 8528: 8526: 8525:Types of food 8523: 8521: 8518: 8516: 8513: 8511: 8508: 8507: 8505: 8490: 8482: 8480: 8472: 8470: 8466: 8462: 8460: 8452: 8450: 8442: 8440: 8430: 8428: 8423: 8418: 8417: 8414: 8406: 8403: 8402: 8401: 8398: 8394: 8391: 8390: 8389: 8386: 8382: 8379: 8377: 8374: 8373: 8372: 8369: 8367: 8364: 8362: 8361:Culinary arts 8359: 8357: 8354: 8352: 8349: 8348: 8346: 8342: 8334: 8331: 8330: 8329: 8326: 8324: 8321: 8319: 8316: 8315: 8313: 8309: 8303: 8300: 8298: 8295: 8293: 8290: 8288: 8285: 8283: 8280: 8276: 8273: 8271: 8268: 8267: 8266: 8263: 8261: 8258: 8256: 8253: 8252: 8250: 8246: 8240: 8237: 8235: 8232: 8230: 8227: 8225: 8222: 8220: 8217: 8215: 8212: 8210: 8207: 8205: 8202: 8200: 8197: 8195: 8192: 8190: 8187: 8185: 8182: 8180: 8177: 8175: 8172: 8170: 8167: 8165: 8162: 8160: 8157: 8155: 8152: 8150: 8147: 8145: 8142: 8140: 8137: 8135: 8132: 8130: 8127: 8125: 8122: 8120: 8117: 8115: 8112: 8110: 8107: 8105: 8104:Ancient Roman 8102: 8100: 8097: 8095: 8094:Ancient Greek 8092: 8090: 8087: 8086: 8084: 8082: 8078: 8072: 8069: 8067: 8064: 8060: 8057: 8056: 8055: 8052: 8050: 8047: 8045: 8042: 8038: 8035: 8034: 8033: 8030: 8028: 8025: 8021: 8018: 8016: 8013: 8011: 8010:Goan Catholic 8008: 8007: 8006: 8003: 8001: 7998: 7997: 7995: 7991: 7985: 7982: 7980: 7977: 7975: 7972: 7970: 7967: 7965: 7962: 7960: 7957: 7955: 7952: 7950: 7947: 7945: 7942: 7940: 7937: 7935: 7932: 7930: 7927: 7925: 7922: 7920: 7917: 7915: 7912: 7908: 7905: 7903: 7900: 7898: 7895: 7893: 7890: 7888: 7885: 7883: 7880: 7878: 7875: 7873: 7870: 7869: 7868: 7865: 7863: 7860: 7858: 7855: 7853: 7850: 7848: 7845: 7841: 7838: 7836: 7833: 7831: 7828: 7826: 7823: 7821: 7818: 7817: 7816: 7813: 7811: 7808: 7806: 7803: 7801: 7798: 7796: 7795:Crimean Tatar 7793: 7789: 7786: 7784: 7781: 7779: 7776: 7774: 7771: 7769: 7766: 7764: 7761: 7759: 7756: 7754: 7751: 7749: 7746: 7744: 7741: 7739: 7736: 7735: 7734: 7731: 7729: 7726: 7724: 7721: 7719: 7716: 7714: 7711: 7709: 7706: 7704: 7701: 7697: 7694: 7693: 7692: 7689: 7687: 7684: 7682: 7679: 7678: 7676: 7672: 7666: 7663: 7661: 7658: 7656: 7653: 7651: 7648: 7646: 7643: 7641: 7638: 7636: 7633: 7631: 7628: 7626: 7623: 7621: 7618: 7616: 7613: 7611: 7608: 7606: 7603: 7601: 7598: 7596: 7593: 7591: 7588: 7586: 7583: 7581: 7578: 7574: 7571: 7570: 7569: 7566: 7564: 7561: 7559: 7556: 7554: 7551: 7549: 7546: 7544: 7541: 7539: 7536: 7534: 7531: 7529: 7526: 7522: 7519: 7517: 7514: 7512: 7509: 7507: 7504: 7502: 7499: 7497: 7494: 7492: 7489: 7487: 7484: 7482: 7479: 7477: 7474: 7472: 7469: 7468: 7467: 7464: 7462: 7461:South African 7459: 7457: 7454: 7452: 7449: 7447: 7444: 7442: 7439: 7437: 7434: 7432: 7429: 7427: 7424: 7422: 7419: 7417: 7416:Saudi Arabian 7414: 7412: 7409: 7407: 7404: 7402: 7399: 7397: 7394: 7392: 7389: 7385: 7382: 7380: 7377: 7375: 7372: 7370: 7367: 7365: 7362: 7360: 7357: 7355: 7352: 7350: 7347: 7345: 7342: 7340: 7337: 7336: 7335: 7332: 7330: 7327: 7325: 7322: 7320: 7317: 7315: 7312: 7310: 7307: 7305: 7302: 7300: 7297: 7295: 7292: 7290: 7287: 7285: 7282: 7280: 7277: 7275: 7272: 7270: 7267: 7265: 7262: 7260: 7257: 7255: 7252: 7250: 7247: 7245: 7242: 7240: 7237: 7235: 7232: 7230: 7227: 7225: 7222: 7220: 7217: 7215: 7212: 7210: 7207: 7205: 7202: 7200: 7197: 7195: 7192: 7190: 7187: 7185: 7182: 7180: 7177: 7175: 7172: 7170: 7167: 7163: 7160: 7158: 7155: 7154: 7153: 7150: 7148: 7145: 7143: 7140: 7138: 7135: 7133: 7132:Luxembourgish 7130: 7128: 7125: 7123: 7120: 7118: 7115: 7113: 7110: 7108: 7105: 7103: 7100: 7098: 7095: 7093: 7090: 7088: 7085: 7083: 7080: 7078: 7075: 7071: 7068: 7066: 7063: 7062: 7061: 7058: 7056: 7053: 7051: 7048: 7046: 7043: 7039: 7036: 7035: 7034: 7031: 7029: 7026: 7024: 7021: 7017: 7014: 7012: 7009: 7007: 7004: 7002: 6999: 6997: 6994: 6992: 6989: 6987: 6984: 6982: 6979: 6977: 6974: 6972: 6969: 6967: 6964: 6963: 6962: 6959: 6957: 6954: 6952: 6949: 6947: 6944: 6942: 6939: 6935: 6932: 6930: 6927: 6925: 6922: 6920: 6917: 6915: 6912: 6910: 6907: 6905: 6902: 6900: 6897: 6895: 6892: 6890: 6887: 6885: 6882: 6880: 6877: 6875: 6872: 6870: 6867: 6866: 6865: 6862: 6858: 6855: 6853: 6852:Uttar Pradesh 6850: 6848: 6845: 6843: 6840: 6838: 6835: 6833: 6830: 6828: 6825: 6823: 6820: 6818: 6815: 6813: 6810: 6808: 6805: 6803: 6800: 6798: 6795: 6793: 6790: 6788: 6787:Maharashtrian 6785: 6783: 6780: 6778: 6775: 6773: 6770: 6768: 6765: 6763: 6760: 6758: 6755: 6753: 6750: 6748: 6747:Chhattisgarhi 6745: 6743: 6740: 6738: 6735: 6733: 6730: 6728: 6725: 6723: 6720: 6719: 6718: 6715: 6713: 6710: 6708: 6705: 6703: 6700: 6698: 6695: 6693: 6690: 6688: 6685: 6683: 6680: 6676: 6673: 6671: 6668: 6666: 6663: 6661: 6658: 6657: 6656: 6653: 6651: 6648: 6646: 6643: 6641: 6638: 6636: 6633: 6631: 6628: 6624: 6621: 6619: 6616: 6614: 6611: 6609: 6606: 6605: 6604: 6601: 6599: 6596: 6592: 6589: 6588: 6587: 6584: 6582: 6579: 6577: 6574: 6572: 6569: 6567: 6564: 6562: 6559: 6557: 6554: 6552: 6549: 6547: 6544: 6542: 6541:East Timorese 6539: 6537: 6534: 6532: 6529: 6527: 6524: 6522: 6519: 6515: 6512: 6510: 6507: 6506: 6505: 6502: 6500: 6497: 6495: 6492: 6490: 6487: 6485: 6482: 6480: 6477: 6475: 6472: 6468: 6465: 6463: 6460: 6458: 6455: 6453: 6450: 6448: 6445: 6443: 6440: 6438: 6435: 6433: 6430: 6429: 6428: 6425: 6423: 6420: 6418: 6415: 6413: 6410: 6406: 6403: 6401: 6398: 6397: 6396: 6393: 6391: 6388: 6386: 6383: 6381: 6378: 6376: 6373: 6371: 6368: 6366: 6363: 6361: 6358: 6354: 6351: 6349: 6346: 6344: 6341: 6339: 6336: 6334: 6331: 6329: 6326: 6324: 6321: 6319: 6316: 6315: 6314: 6311: 6309: 6306: 6304: 6301: 6299: 6296: 6294: 6291: 6289: 6286: 6284: 6281: 6279: 6276: 6274: 6271: 6269: 6266: 6264: 6261: 6259: 6256: 6254: 6251: 6249: 6246: 6244: 6241: 6239: 6236: 6234: 6231: 6229: 6226: 6224: 6221: 6217: 6214: 6212: 6209: 6207: 6204: 6202: 6199: 6197: 6194: 6192: 6189: 6187: 6184: 6182: 6181:Midwestern US 6179: 6177: 6174: 6172: 6169: 6167: 6164: 6162: 6159: 6158: 6157: 6154: 6152: 6149: 6147: 6144: 6142: 6139: 6138: 6136: 6134: 6129: 6125: 6117: 6114: 6112: 6111:Mediterranean 6109: 6107: 6104: 6102: 6099: 6098: 6096: 6094: 6091: 6087: 6084: 6082: 6079: 6077: 6074: 6072: 6069: 6068: 6067: 6064: 6060: 6057: 6055: 6052: 6050: 6047: 6045: 6042: 6040: 6037: 6036: 6035: 6032: 6028: 6025: 6023: 6020: 6018: 6015: 6013: 6010: 6009: 6008: 6005: 6001: 5998: 5996: 5993: 5991: 5988: 5987: 5986: 5983: 5982: 5980: 5976: 5972: 5965: 5960: 5958: 5953: 5951: 5946: 5945: 5942: 5930: 5927: 5925: 5922: 5920: 5917: 5915: 5912: 5910: 5909:Domestication 5907: 5905: 5902: 5900: 5897: 5895: 5892: 5890: 5887: 5885: 5882: 5880: 5877: 5875: 5874:Founder crops 5872: 5870: 5867: 5864: 5863: 5860: 5854: 5853: 5849: 5847: 5844: 5842: 5839: 5837: 5834: 5832: 5829: 5827: 5824: 5822: 5819: 5818: 5816: 5812: 5802: 5799: 5798: 5796: 5794: 5790: 5780: 5777: 5775: 5772: 5770: 5767: 5765: 5762: 5760: 5759: 5755: 5753: 5752: 5748: 5746: 5745: 5741: 5739: 5738: 5734: 5733: 5731: 5729: 5725: 5722: 5720: 5719:Amaranthaceae 5716: 5710: 5707: 5705: 5702: 5701: 5699: 5697: 5693: 5690: 5688: 5687:Pseudocereals 5684: 5666: 5663: 5661: 5658: 5656: 5653: 5652: 5650: 5648: 5644: 5638: 5635: 5633: 5630: 5628: 5625: 5623: 5620: 5618: 5615: 5613: 5610: 5609: 5606: 5603: 5601: 5594: 5590: 5584: 5581: 5579: 5576: 5574: 5571: 5569: 5566: 5564: 5561: 5559: 5556: 5554: 5551: 5549: 5546: 5544: 5541: 5539: 5536: 5534: 5531: 5529: 5526: 5525: 5522: 5519: 5517: 5513: 5509: 5508:pseudocereals 5505: 5498: 5493: 5491: 5486: 5484: 5479: 5478: 5475: 5465: 5455: 5449: 5446: 5444: 5441: 5439: 5436: 5434: 5431: 5429: 5426: 5424: 5421: 5419: 5416: 5414: 5411: 5409: 5406: 5405: 5403: 5399: 5391: 5388: 5386: 5383: 5381: 5380:wheat allergy 5378: 5376: 5373: 5371: 5368: 5367: 5366: 5363: 5361: 5358: 5357: 5355: 5351: 5345: 5342: 5340: 5337: 5335: 5332: 5330: 5327: 5325: 5322: 5320: 5317: 5315: 5312: 5310: 5307: 5306: 5304: 5300: 5294: 5291: 5289: 5286: 5284: 5281: 5279: 5276: 5274: 5271: 5269: 5266: 5264: 5261: 5259: 5255: 5252: 5249: 5248: 5246: 5242: 5236: 5233: 5229: 5226: 5225: 5224: 5221: 5218: 5215: 5213: 5210: 5208: 5205: 5203: 5200: 5198: 5195: 5193: 5190: 5189: 5187: 5183: 5177: 5174: 5172: 5169: 5167: 5164: 5162: 5159: 5157: 5154: 5152: 5149: 5147: 5146:Corn exchange 5144: 5142: 5139: 5137: 5134: 5133: 5131: 5129: 5125: 5119: 5116: 5114: 5111: 5107: 5104: 5103: 5102: 5099: 5098: 5096: 5092: 5087: 5077: 5074: 5072: 5069: 5067: 5064: 5062: 5059: 5057: 5054: 5050: 5047: 5045: 5042: 5040: 5037: 5035: 5032: 5031: 5030: 5027: 5026: 5024: 5022: 5018: 5014: 5007: 5002: 5000: 4995: 4993: 4988: 4987: 4984: 4974: 4973: 4962: 4956: 4953: 4951: 4948: 4946: 4943: 4941: 4938: 4936: 4933: 4931: 4928: 4926: 4925:Indian breads 4923: 4921: 4920:French breads 4918: 4916: 4913: 4911: 4908: 4906: 4903: 4901: 4898: 4896: 4893: 4891: 4888: 4887: 4885: 4883:List articles 4881: 4875: 4872: 4870: 4867: 4865: 4862: 4860: 4857: 4855: 4852: 4850: 4847: 4846: 4844: 4840: 4834: 4831: 4829: 4826: 4824: 4821: 4819: 4816: 4814: 4811: 4809: 4806: 4804: 4803:Bread pudding 4801: 4799: 4796: 4794: 4791: 4789: 4786: 4785: 4783: 4779: 4773: 4770: 4768: 4765: 4763: 4760: 4758: 4755: 4753: 4750: 4748: 4745: 4743: 4740: 4738: 4735: 4733: 4730: 4728: 4725: 4723: 4720: 4718: 4715: 4713: 4710: 4708: 4705: 4703: 4700: 4699: 4697: 4693:Processes and 4691: 4685: 4682: 4680: 4677: 4675: 4672: 4670: 4667: 4665: 4662: 4660: 4657: 4655: 4652: 4650: 4649:Dough scraper 4647: 4645: 4642: 4640: 4639:Bread machine 4637: 4635: 4632: 4631: 4629: 4625: 4619: 4616: 4614: 4611: 4609: 4606: 4604: 4601: 4599: 4596: 4594: 4591: 4589: 4586: 4584: 4581: 4579: 4576: 4574: 4571: 4569: 4566: 4564: 4563:Baker's yeast 4561: 4560: 4558: 4554: 4549: 4539: 4536: 4534: 4531: 4529: 4526: 4524: 4521: 4519: 4516: 4514: 4511: 4509: 4506: 4504: 4501: 4499: 4496: 4494: 4491: 4489: 4486: 4484: 4481: 4479: 4476: 4474: 4471: 4470: 4468: 4466: 4462: 4458: 4451: 4446: 4444: 4439: 4437: 4432: 4431: 4428: 4421: 4417: 4413: 4412: 4401: 4395: 4391: 4386: 4382: 4380:0-521-45257-0 4376: 4372: 4367: 4363: 4357: 4353: 4352: 4346: 4342: 4336: 4332: 4331: 4325: 4321: 4315: 4311: 4306: 4304: 4303:1-4039-8684-3 4300: 4296: 4292: 4289: 4288:1-55821-575-1 4285: 4281: 4277: 4275: 4271: 4267: 4263: 4262: 4240: 4236: 4230: 4222: 4220:9780814273739 4216: 4212: 4208: 4202: 4186: 4182: 4181:"A kicsi dió" 4176: 4170: 4157: 4153: 4147: 4131: 4125: 4116: 4108: 4104: 4103: 4097: 4090: 4075: 4071: 4065: 4050: 4046: 4040: 4024: 4018: 4003: 3999: 3992: 3984: 3978: 3974: 3973: 3965: 3950: 3948:9781787134782 3944: 3940: 3939: 3931: 3915: 3909: 3894: 3890: 3884: 3878: 3873: 3865: 3859: 3855: 3854: 3846: 3830: 3826: 3820: 3812: 3806: 3802: 3801: 3793: 3786: 3785: 3780: 3775: 3767: 3763: 3759: 3755: 3751: 3747: 3743: 3736: 3720: 3716: 3710: 3703: 3692: 3686: 3682: 3681: 3673: 3658: 3657: 3652: 3645: 3637: 3633: 3628: 3623: 3619: 3615: 3611: 3607: 3603: 3599: 3595: 3588: 3580: 3574: 3570: 3563: 3555: 3549: 3545: 3541: 3540: 3532: 3530: 3521: 3508: 3497: 3482: 3478: 3472: 3464: 3458: 3454: 3453: 3445: 3429: 3425: 3419: 3417: 3415: 3413: 3411: 3409: 3402: 3401:1-58008-268-8 3398: 3394: 3388: 3382: 3381:0-679-40907-6 3378: 3374: 3368: 3353: 3349: 3342: 3334: 3328: 3324: 3323: 3315: 3299: 3293: 3286: 3282: 3279: 3274: 3266: 3260: 3256: 3255: 3247: 3240: 3236: 3230: 3226: 3219: 3211: 3205: 3201: 3200: 3192: 3176: 3172: 3168: 3162: 3146: 3142: 3135: 3128: 3124: 3121: 3116: 3108: 3104: 3099: 3094: 3090: 3086: 3082: 3078: 3074: 3067: 3060: 3056: 3053: 3048: 3041: 3029: 3025: 3019: 3003: 2999: 2995: 2989: 2974: 2970: 2963: 2955: 2949: 2935: 2931: 2927: 2923: 2916: 2900: 2896: 2890: 2882: 2878: 2874: 2870: 2866: 2862: 2855: 2847: 2840: 2832: 2828: 2824: 2820: 2816: 2812: 2805: 2803: 2794: 2790: 2786: 2782: 2779:(4): 997–99. 2778: 2774: 2767: 2759: 2755: 2751: 2747: 2743: 2739: 2731: 2723: 2719: 2715: 2711: 2704: 2697: 2695: 2694:wheat allergy 2689: 2685: 2681: 2677: 2673: 2669: 2666:(5): 559–75. 2665: 2661: 2654: 2647: 2645: 2641: 2640:gluten ataxia 2637: 2633: 2627: 2623: 2619: 2615: 2611: 2607: 2603: 2599: 2592: 2585: 2584: 2579: 2573: 2569: 2565: 2561: 2558:(3): 477–91. 2557: 2553: 2546: 2538: 2534: 2529: 2524: 2520: 2516: 2511: 2506: 2503:(2): 575–90. 2502: 2498: 2494: 2487: 2480: 2476: 2470: 2466: 2465: 2457: 2450: 2437: 2433: 2427: 2420: 2409: 2405: 2398: 2390: 2386: 2381: 2376: 2372: 2368: 2363: 2358: 2354: 2350: 2346: 2339: 2323: 2319: 2313: 2307:, 7 June 2011 2306: 2302: 2299: 2294: 2287: 2282: 2275: 2271: 2270: 2262: 2254: 2248: 2244: 2237: 2230: 2226: 2220: 2218: 2209: 2203: 2199: 2192: 2185: 2181: 2178: 2174: 2168: 2153: 2149: 2142: 2127: 2123: 2119: 2115: 2108: 2092: 2088: 2082: 2067: 2063: 2056: 2049: 2047: 2043: 2039: 2035: 2029: 2023: 2019: 2012: 2004: 2003: 1998: 1991: 1989: 1984: 1972: 1969: 1966: 1963: 1960: 1957: 1954: 1951: 1948: 1945: 1942: 1939: 1937: 1934: 1931: 1928: 1926: 1923: 1920: 1917: 1914: 1911: 1908: 1907:Bread machine 1905: 1899: 1896: 1893: 1890: 1887: 1884: 1881: 1878: 1875: 1872: 1871: 1866: 1860: 1855: 1848: 1846: 1842: 1838: 1833: 1831: 1827: 1823: 1813: 1811: 1807: 1806: 1800: 1798: 1797: 1786: 1783: 1782: 1776: 1774: 1770: 1766: 1762: 1758: 1753: 1751: 1747: 1743: 1739: 1735: 1731: 1727: 1723: 1719: 1715: 1711: 1706: 1703:, bread is a 1702: 1697: 1695: 1691: 1687: 1683: 1679: 1674: 1667: 1662: 1653: 1651: 1646: 1644: 1640: 1636: 1635:Aerated bread 1627: 1625: 1624: 1619: 1610: 1604: 1590: 1586: 1582: 1580: 1576: 1573: 1569: 1565: 1556: 1551: 1537: 1530: 1525: 1518: 1513: 1506: 1501: 1500: 1499: 1497: 1493: 1489: 1485: 1480: 1478: 1473: 1468: 1463: 1461: 1457: 1456:baker's yeast 1453: 1449: 1445: 1444: 1439: 1430: 1425: 1424:Baker's yeast 1415: 1413: 1409: 1405: 1401: 1397: 1396: 1391: 1390: 1385: 1381: 1377: 1373: 1372:baking powder 1363: 1361: 1354: 1349: 1344: 1334: 1332: 1328: 1324: 1319: 1317: 1313: 1303: 1300: 1296: 1292: 1287: 1277: 1268: 1266: 1262: 1258: 1247: 1245: 1241: 1237: 1233: 1229: 1225: 1221: 1217: 1213: 1208: 1205: 1201: 1197: 1192: 1182: 1180: 1176: 1174: 1170: 1165: 1159: 1155: 1150: 1138: 1133: 1129: 1127: 1123: 1119: 1115: 1110: 1108: 1104: 1100: 1096: 1092: 1088: 1084: 1080: 1076: 1072: 1068: 1064: 1060: 1056: 1052: 1048: 1044: 1040: 1036: 1033:). It may be 1032: 1028: 1024: 1020: 1016: 1012: 1003: 999: 992: 990: 986: 982: 978: 977:dietary fiber 973: 969: 960: 951: 948: 947:carbohydrates 938: 936: 932: 928: 924: 920: 916: 912: 907: 905: 901: 897: 893: 889: 885: 881: 877: 873: 866: 865:Bread pudding 862: 856:Culinary uses 853: 851: 847: 843: 839: 835: 831: 827: 823: 819: 815: 810: 808: 804: 800: 796: 793: 789: 785: 781: 777: 773: 769: 763: 759: 754: 750: 748: 744: 740: 736: 732: 727: 725: 721: 717: 713: 711: 707: 703: 699: 677: 672: 668: 662: 657: 656: 655: 653: 649: 645: 641: 637: 632: 628: 626: 622: 618: 614: 610: 606: 602: 598: 594: 590: 586: 581: 579: 575: 571: 567: 564: 560: 556: 552: 548: 544: 540: 536: 532: 528: 524: 520: 517:Bread is the 509: 505: 499: 491: 484: 472: 462: 452: 449: 445: 440: 437: 435: 431: 427: 423: 419: 415: 411: 407: 403: 399: 395: 390: 388: 384: 380: 376: 369: 358: 354: 350: 348: 347:cereal grains 344: 340: 336: 332: 325: 315: 313: 309: 308: 303: 299: 295: 291: 287: 283: 279: 275: 271: 267: 263: 259: 255: 251: 247: 243: 239: 235: 231: 226: 221: 217: 216:bochen chleba 213: 209: 205: 201: 197: 192: 188: 183: 179: 175: 171: 170: 165: 160: 154: 149: 139: 137: 133: 130:Bread may be 128: 126: 122: 119:. Throughout 118: 115:, usually by 114: 110: 106: 102: 98: 94: 83: 79: 74: 72: 68: 64: 63: 60: 57: 53: 50: 46: 39: 34: 26: 22: 8530:Wheat dishes 8520:Staple foods 8292:Note by Note 8270:New American 7959:Pontic Greek 7840:South Indian 7835:North Indian 7506:Extremaduran 7396:Saint Lucian 7070:South Korean 7065:North Korean 6929:Palembangese 6857:Uttarakhandi 6343:Saint Helena 6333:Gibraltarian 6201:Puerto Rican 5850: 5821:Canary grass 5756: 5749: 5742: 5735: 5696:Polygonaceae 5543:Maize (Corn) 5344:Wheat gluten 5308: 5113:Wheat mildew 5049:Winter wheat 4970: 4955:Toast dishes 4950:Swiss breads 4945:Sweet breads 4935:Quick breads 4900:Bread dishes 4853: 4813:French toast 4798:Bread pakora 4788:Bread crumbs 4456: 4389: 4370: 4350: 4329: 4309: 4294: 4279: 4265: 4243:. Retrieved 4238: 4229: 4210: 4201: 4189:. Retrieved 4184: 4175: 4168: 4160:. Retrieved 4156:the original 4146: 4134:. Retrieved 4124: 4100: 4089: 4077:. Retrieved 4073: 4064: 4052:. Retrieved 4048: 4039: 4027:. 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