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: "
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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.
633:
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
450:
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.
1597:
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,
1584:
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
1275:
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
1254:
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
1206:
and the finished bread. While bread can be made from all-purpose wheat flour, a specialty bread flour, containing more protein (12â14%), is recommended for high-quality bread. If one uses a flour with a lower protein content (9â11%) to produce bread, a shorter mixing time is required to develop
1151:
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
1301:
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
1707:
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
2735:
Boskov Hansen, H.; Andreasen, M.F.; Nielsen, M.M.; Melchior Larsen, L.; Bach
Knudsen, K.E.; Meyer, A.S.; Christensen, L.P. & Hansen, Ă
. (2002). "Changes in dietary fibre, phenolic acids and activity of endogenous enzymes during rye bread-making".
1784:
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.
1276:
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.
2448:
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
1585:
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.
1469:
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
1474:
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
2580:
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 .
949:
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.
2658:
Hischenhuber C, Crevel R, Jarry B, MĂ€ki 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".
2343:
Mietton, Lauriane; Samson, Marie-Françoise; Marlin, ThérÚse; Godet, Teddy; Nolleau, Valérie; Guezenec, Stéphane; Segond, Diego; Nidelet, Thibault; Desclaux, Dominique; Sicard, Delphine (July 2022).
1207:
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
2859:
Surdyk, Nicolas; RosĂ©n, Johan; Andersson, Roger; Ă
man, Per (April 2004). "Effects of
Asparagine, Fructose, and Baking Conditions on Acrylamide Content in Yeast-Leavened Wheat Bread".
2550:
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".
2321:
2479:
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.
3040:
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...
3702:
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.
2113:
2274:
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
774:
are functional proteins found in wheat bread that contribute to the structure of bread. Glutenin forms interconnected gluten networks within bread through interchain
123:
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
778:
bonds. Gliadin binds weakly to the gluten network established by glutenin via intrachain disulfide bonds. Structurally, bread can be defined as an elastic-plastic
742:
3140:
4293:
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 "pùte 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
8274:
820:
carbohydrates due to a short rising time (often only one hour). The high proportion of FODMAP carbohydrates in such bread then causes
6210:
5165:
2267:
2179:
1778:
Bread is sometimes referred to as "the staff of life", although this term can refer to other staple foods in different cultures: the
396:
available for early bread. Airborne yeasts could be harnessed by leaving uncooked dough exposed to air for some time before cooking.
3828:
1642:
572:. Carbon dioxide and ethanol vapors produced during yeast fermentation result in bread's air pockets. Owing to its high levels of
4119:
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".
2993:
984:
7410:
4129:
2431:
6411:
6180:
1370:
A simple technique for leavening bread is the use of gas-producing chemicals. There are two common methods. The first is to use
1297:
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.
439:
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 â FODMAP levels of modern and ancient species and their retention during bread making"
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2250:
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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.
1605:
generation, on its own, is too small to account for the rise. Heat kills bacteria or yeast at an early stage, so the CO
3166:
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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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4287:
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2407:
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6038:
6026:
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3170:
2771:
StrandĂ„s, C.; Kamal-Eldin, A.; Andersson, R.; Ă
man, P. (2008). "Phenolic glucosides in bread containing flaxseed".
2596:
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 WĂŒrschum, Ralf M. Schweiggert (August 2016),
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3277:
2419:
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
790:
nature, as it is able to regain its initial shape after deformation. The gliadin protein contributes to its
8128:
8014:
6560:
5155:
3783:
2086:
1648:
The Pressure-Vacuum mixer was later developed by the Flour Milling and Baking Research Association for the
1562:
Sourdough is a type of bread produced by a long fermentation of dough using naturally occurring yeasts and
4266:
Good Bread Is Back: A Contemporary History of French Bread, the Way It Is Made, and the People Who Make It
8322:
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8080:
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2001:
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1882: â Round loaf of bread which has had a large portion of the middle cut out to create an edible bowl
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7772:
7742:
6530:
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A high gluten white flour will require more mix time than a white flour with a lower gluten content,...
2171:
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
134:
by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced
8138:
8098:
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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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1780:
1649:
1152:
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
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was developed in 1961; it uses the intense mechanical working of dough to dramatically reduce the
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1894: â 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.
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20:
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Archaeobotanical evidence reveals the origins of bread 14,400 years ago in northeastern Jordan
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1386:; the reaction of the acid with the soda produces gas. Chemically leavened breads are called
373:
An early leavened bread was baked as early as 6000 BC in southern Mesopotamia, cradle of the
261:
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4207:"Chapter 9. Toward the Common Good: Punishing Fraud among the Victualers of Medieval London"
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2345:"Impact of Leavening Agent and Wheat Variety on Bread Organoleptic and Nutritional Quality"
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420:. Parts of the ancient world that drank wine instead of beer used a paste composed of
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2121:
2114:"Indigenous Australians know we're the oldest living culture â it's in our Dreamtime"
2021:
1681:
1617:
1294:
1210:
Wheat flour, in addition to its starch, contains three water-soluble protein groups (
967:
257:
241:
4328:
2757:
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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:
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Bread is used as an ingredient in other culinary preparations, such as the use of
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3594:"Factors Affecting Organic Acid Production by Sourdough (San Francisco) Bacteria"
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1924:
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1767:. A remarkable or revolutionary innovation may be called the best thing since "
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1665:
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are made with bread and various liquids; egg and milk-soaked bread is fried as
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730:
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489:
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juice and flour that was allowed to begin fermenting, or wheat bran steeped in
269:
253:
249:
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195:
3061:. U.S. Department of Agriculture, U.S. Department of Health and Human Services
2933:
2749:
2583:(NCGS=non-celiac gluten sensitivity; CD=coeliac disease; GFD=gluten-free diet)
2563:
2032:
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:
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5908:
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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).
3174:
1061:
are common ingredients, though bread may contain other ingredients, such as
913:
to provide crunchy crusts or thicken sauces; toasted cubes of bread, called
8438:
8375:
8183:
7690:
7685:
7579:
7358:
6898:
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6806:
6801:
6751:
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5112:
5048:
5028:
4914:
4832:
4812:
4797:
4787:
4771:
4751:
4673:
4582:
3787:. BailliĂšre, Tindall, & Cox, 1884. pp. 18, 20â21, 34, 62â63, 67â70, 74.
3784:
On the Healthy Manufacture of Bread: A Memoir on the System of Dr. Dauglish
3765:
3106:
2880:
2830:
2792:
2679:
2617:
2571:
2536:
2388:
1946:
1825:
1768:
1574:
1459:
1447:
1411:
980:
926:
875:
757:
709:
577:
530:
526:
451:
However, there has been some criticism of the effect on nutritional value.
4415:
3635:
1961: â 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:
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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 Ărdög Ă©s a kenyĂ©r story). It was able to talk and ward off the
1725:
1578:
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1383:
1094:
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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:
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1202:
content of the flour is the best indicator of the quality of the bread
1136:
1106:
1066:
1026:
910:
903:
821:
806:
798:
4155:
3393:
The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread
2872:
2609:
2509:
1554:
8259:
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5868:
5792:
5703:
5582:
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5407:
5323:
5222:
4643:
4517:
4497:
4482:
3251:
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: â Dishes using bread as a main ingredient, listed by category
1897:
1755:
Words for bread, including "dough" and "bread" itself, are used in
1704:
1693:
1407:
1315:
1243:
1231:
1223:
1219:
1215:
1172:
1030:
934:
918:
914:
895:
845:
767:
746:
639:
538:
405:
1680:
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
8365:
7787:
5825:
5664:
5659:
5646:
5596:
5542:
5532:
5328:
5216:
5196:
5085:
5075:
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5012:
4617:
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1764:
1749:
1437:
1330:
1203:
1195:
1190:
1157:
1090:
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1074:
1070:
1010:
883:
833:
829:
697:
608:
596:
588:
584:
565:
562:
558:
549:. This is in contrast to parts of South and East Asia, where
470:
429:
421:
401:
382:
378:
330:
112:
108:
104:
100:
55:
51:
8421:
4295:
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. 143â71,
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. 537â76.
8392:
5562:
5552:
4587:
4477:
3796:
1958:
1949: â 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) â EncyclopĂŠdia Britannica"
3531:
3529:
3073:"The contribution of wheat to human diet and health"
2895:"Lange TeigfĂŒhrung ? Besser vertrĂ€gliches 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: â 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: â Type of bread made from white wheat flour
1955: â 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; GĂ€nzle, Michael, eds. (2012).
3477:"Artisan bread baking tips: Poolish & biga"
3225:Bread: a baker's book of techniques and recipes
2707:
2265:
1909: â 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 â 20th century""
1967: â Edible mixture filling a food's cavity
1876: â 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. 257â266,
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. 10â11.
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 â a type of European sweet bread
476:Brown bread (left) and whole grain bread
351:
5726:
3995:
3934:
3227:. New York: John Wiley. pp. 7â13.
3138:
2460:
2214:
2112:Behrendt, Larissa (22 September 2016).
1888: â 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. 515â80.
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. 68â69.
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. 100â.
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: â 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:EncyclopĂŠdia 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: â 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: â 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:SĂŁo TomĂ© and PrĂncipe
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): 1153â1159.
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): 2047â2051.
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:
7413:
7408:
7403:
7398:
7393:
7388:
7387:
7386:
7381:
7376:
7371:
7366:
7361:
7356:
7351:
7346:
7341:
7331:
7326:
7321:
7316:
7311:
7306:
7301:
7296:
7291:
7286:
7281:
7276:
7271:
7266:
7261:
7256:
7251:
7246:
7241:
7236:
7231:
7226:
7221:
7216:
7211:
7206:
7201:
7196:
7191:
7186:
7181:
7176:
7171:
7166:
7165:
7164:
7159:
7149:
7144:
7139:
7134:
7129:
7124:
7119:
7114:
7109:
7104:
7099:
7094:
7089:
7084:
7079:
7074:
7073:
7072:
7067:
7057:
7052:
7047:
7042:
7041:
7040:
7030:
7025:
7020:
7019:
7018:
7013:
7008:
7003:
6998:
6993:
6988:
6983:
6978:
6973:
6968:
6958:
6953:
6948:
6943:
6938:
6937:
6936:
6931:
6926:
6921:
6916:
6911:
6906:
6901:
6896:
6891:
6886:
6881:
6876:
6871:
6861:
6860:
6859:
6854:
6849:
6844:
6839:
6834:
6829:
6824:
6819:
6814:
6809:
6804:
6799:
6794:
6789:
6784:
6779:
6774:
6769:
6764:
6759:
6754:
6749:
6744:
6739:
6734:
6729:
6724:
6714:
6709:
6704:
6699:
6694:
6689:
6684:
6679:
6678:
6677:
6672:
6667:
6662:
6652:
6647:
6642:
6637:
6632:
6627:
6626:
6625:
6620:
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): 178â202.
3063:
3044:
3015:
2998:Simply Recipes
2985:
2959:
2912:
2886:
2851:
2836:
2817:(2): 115â119.
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:RuisreikÀleipÀ
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 diĂł"
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): 997â99.
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): 559â75.
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): 477â91.
2557:
2553:
2546:
2538:
2534:
2529:
2524:
2520:
2516:
2511:
2506:
2503:(2): 575â90.
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:
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1610:
1604:
1590:
1586:
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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:
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1296:
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1233:
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1201:
1197:
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1182:
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1174:
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1165:
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1155:
1150:
1138:
1133:
1129:
1127:
1123:
1119:
1115:
1110:
1108:
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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:
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571:
567:
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560:
556:
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548:
544:
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536:
532:
528:
524:
520:
517:Bread is the
509:
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484:
472:
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431:
427:
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369:
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348:
347:cereal grains
344:
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217:
216:bochen chleba
213:
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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:. Retrieved
4017:
4007:30 September
4005:. Retrieved
4002:The Atlantic
4001:
3991:
3971:
3964:
3952:. Retrieved
3937:
3930:
3918:. Retrieved
3908:
3896:. Retrieved
3892:
3883:
3872:
3852:
3845:
3833:. Retrieved
3819:
3799:
3792:
3782:
3774:
3752:(4): 26â27.
3749:
3745:
3735:
3723:. Retrieved
3719:the original
3709:
3701:
3694:. Retrieved
3679:
3672:
3660:. Retrieved
3654:
3644:
3601:
3597:
3587:
3571:. Springer.
3568:
3562:
3538:
3496:
3484:. Retrieved
3480:
3471:
3451:
3444:
3432:. Retrieved
3427:
3392:
3387:
3372:
3367:
3355:. Retrieved
3351:
3341:
3321:
3314:
3302:. Retrieved
3292:
3273:
3253:
3246:
3238:
3224:
3218:
3198:
3191:
3179:. Retrieved
3175:the original
3161:
3149:. Retrieved
3145:the original
3134:
3119:
3115:
3080:
3076:
3066:
3047:
3039:
3032:. Retrieved
3028:The Guardian
3027:
3018:
3006:. Retrieved
3002:the original
2997:
2988:
2976:. Retrieved
2972:
2962:
2937:, retrieved
2925:
2915:
2903:. Retrieved
2898:
2889:
2864:
2860:
2854:
2845:
2839:
2814:
2810:
2776:
2772:
2766:
2741:
2737:
2730:
2713:
2709:
2703:
2691:
2663:
2659:
2653:
2629:
2604:(1): 57â62.
2601:
2597:
2591:
2582:
2575:
2555:
2551:
2545:
2500:
2496:
2486:
2478:
2463:
2456:
2447:
2440:. Retrieved
2436:the original
2426:
2418:
2411:. Retrieved
2402:Peña, R. J.
2397:
2352:
2348:
2338:
2326:. Retrieved
2312:
2293:
2281:
2273:
2268:
2261:
2242:
2236:
2228:
2224:
2197:
2191:
2172:
2167:
2155:. Retrieved
2151:
2141:
2129:. Retrieved
2118:The Guardian
2117:
2107:
2095:. Retrieved
2090:
2081:
2071:30 September
2069:. Retrieved
2065:
2055:
2045:
2041:
2040:from Gothic
2037:
2033:
2031:
2017:
2011:
2000:
1947:Sliced bread
1834:
1826:adulteration
1819:
1803:
1801:
1794:
1792:
1779:
1777:
1772:
1769:sliced bread
1754:
1713:
1698:
1676:
1647:
1633:
1621:
1616:
1596:
1587:
1583:
1575:fermentation
1564:lactobacilli
1561:
1481:
1464:
1460:pure culture
1441:
1435:
1412:banana bread
1393:
1389:quick breads
1387:
1369:
1358:
1320:
1309:
1289:
1274:
1253:
1209:
1194:
1177:
1166:
1146:
1111:
1008:
998:
981:antioxidants
965:
944:
927:French toast
908:
872:temperatures
869:
811:
807:carcinogenic
797:
766:
733:glucosides,
728:
714:
710:ferulic acid
695:
629:
582:
531:North Africa
527:Central Asia
516:
448:fermentation
441:
438:
391:
372:
356:
327:
311:
305:
262:West Frisian
167:
145:
129:
92:
91:
25:
8479:WikiProject
8059:Kosher food
7441:Singaporean
7431:Seychellois
7406:Sammarinese
7289:Palestinian
7249:New Zealand
7219:Montenegrin
7189:Mauritanian
7184:Marshallese
6996:Piedmontese
6924:Minangkabau
6894:Gorontalese
6675:Heptanesean
6591:Kapampangan
6514:Greenlandic
6390:Cameroonian
6258:Bangladeshi
6248:Azerbaijani
6206:Southern US
6191:New Mexican
6186:New English
6161:Californian
5978:Continental
5744:A. cruentus
5737:A. caudatus
5538:Job's tears
5433:Whole grain
5423:Staple food
5360:Anaphylaxis
5118:Hessian fly
4905:Bread rolls
4854:Breadmaking
4752:Pre-slicing
4747:Pre-ferment
4669:Stand mixer
4654:Farinograph
4556:Ingredients
4538:Whole wheat
4533:White bread
4503:Salt-rising
4473:Brown bread
4152:"Home page"
3375:, Villard,
2355:(7): 1416.
2223:Arzani A.:
2066:Bon Appetit
1971:White bread
1941:Quick bread
1892:Bread dildo
1865:Food portal
1845:flour fraud
1841:wheat flour
1726:breadbasket
1579:acetic acid
1568:lactic acid
1488:pre-ferment
1395:soda breads
1384:baking soda
1299:antistaling
1259:(including
1143:Formulation
1059:baking soda
995:Preparation
911:breadcrumbs
898:containing
648:corn starch
636:xanthan gum
523:Middle East
519:staple food
185:and modern
148:Old English
125:agriculture
97:staple food
8504:Categories
8302:Vegetarian
8081:Historical
7825:Indonesian
7773:Indonesian
7743:Australian
7665:Zimbabwean
7645:Vietnamese
7640:Venezuelan
7528:Sri Lankan
7496:Cantabrian
7471:Andalusian
7421:Senegalese
7401:Salvadoran
7349:Circassian
7319:Portuguese
7304:Paraguayan
7294:Panamanian
7254:Nicaraguan
7229:Mozambican
7209:Monégasque
7162:Sarawakian
7137:Macedonian
7127:Lithuanian
6991:Neapolitan
6864:Indonesian
6822:Rajasthani
6797:Meghalayan
6772:Jharkhandi
6727:Arunachali
6682:Guatemalan
6613:La RĂ©union
6546:Ecuadorian
6521:Djiboutian
6268:Belarusian
6238:Australian
6166:Floribbean
5904:Tell Aswad
5846:Nipa grass
5599:(Triticum)
5448:Tell Aswad
5438:Shattering
5428:Wheatpaste
5408:Bread riot
5334:Wheat beer
5288:Parboiling
5161:Peak wheat
4828:Sandwiches
4793:Bread bowl
4695:techniques
4528:Unleavened
4513:Soda bread
4488:Multigrain
4169:An example
4117:required.)
3954:25 January
3938:Loaf Story
3696:8 December
3516:|url=
3151:26 October
2716:(3): 329.
2600:(Review).
2499:(Review).
2131:8 February
2097:19 October
1979:References
1953:Slow Bread
1886:Bread clip
1880:Bread bowl
1874:Bark bread
1822:food fraud
1380:buttermilk
1341:See also:
1261:buttermilk
1156:about 62%
1137:East Timor
1087:vegetables
1027:frying pan
904:condiments
896:sandwiches
822:flatulence
803:neurotoxic
799:Acrylamide
687:Properties
260:, such as
8381:sociology
8260:Fast food
8255:Classique
8119:Byzantine
8020:Mennonite
8005:Christian
7993:Religious
7954:Peranakan
7902:Sephardic
7887:Ethiopian
7877:Ashkenazi
7830:Malaysian
7783:Pakistani
7778:Malaysian
7753:Cambodian
7703:Aromanian
7635:Vanuatuan
7625:Uruguayan
7620:Ukrainian
7573:Zanzibari
7568:Tanzanian
7558:Taiwanese
7521:Valencian
7516:Manchegan
7451:Slovenian
7364:Mordovian
7284:Pakistani
7274:Norwegian
7214:Mongolian
7194:Mauritian
7169:Maldivian
7152:Malaysian
7045:Jordanian
7006:Sardinian
6966:Abruzzese
6934:Sundanese
6919:Minahasan
6842:Telangana
6827:Sikkimese
6777:Karnataka
6712:Icelandic
6707:Hungarian
6576:Ethiopian
6526:Dominican
6479:Congolese
6474:Colombian
6442:Hong Kong
6437:Cantonese
6405:Québécois
6385:Cambodian
6380:Burundian
6370:Burkinabé
6365:Bulgarian
6318:Anguillia
6308:Brazilian
6288:Bhutanese
6263:Barbadian
6228:Argentine
6049:Levantine
6039:Caucasian
6012:Caribbean
5869:Triticeae
5793:Lamiaceae
5704:Buckwheat
5583:Wild rice
5578:Triticale
5324:Flatbread
5278:Middlings
5223:Endosperm
4727:Leavening
4702:Autolysis
4644:Bread pan
4627:Equipment
4518:Sourdough
4498:Rye bread
4483:Flatbread
4054:1 January
4029:1 January
3758:0043-3284
3662:2 October
3618:0003-6919
3486:2 October
3434:2 October
3357:2 October
3304:2 October
3181:2 October
3034:2 October
3008:2 October
2978:2 October
2692:For both
2638:(DH) and
2598:Dig. Dis.
2519:2072-6643
2497:Nutrients
2449:products.
2442:1 October
2413:1 October
2371:2076-2607
2126:0261-3077
1913:Bread pan
1773:hlÄfweard
1690:Eucharist
1688:) of the
1572:anaerobic
1550:Sourdough
1544:Sourdough
1467:sourdough
1366:Chemicals
1360:Leavening
1337:Leavening
1220:proteoses
1173:baguettes
1105:(such as
1097:(such as
1089:(such as
1081:(such as
1031:tortillas
935:meatballs
888:olive oil
784:styrofoam
782:(same as
776:disulfide
718:contains
716:Rye bread
543:Australia
506:, a flat
418:barm cake
412:, called
394:leavening
343:Neolithic
335:flatbread
294:Norwegian
142:Etymology
107:(usually
8469:Cookbook
8449:Category
8351:Cookbook
8333:Prepared
8297:Nouvelle
8275:Eurasian
8204:Medieval
8000:Buddhist
7934:Ossetian
7919:Livonian
7897:Moroccan
7882:Bukharan
7872:American
7810:Hazaragi
7788:Peruvian
7763:Filipino
7758:Canadian
7738:American
7708:Assyrian
7605:Tuvaluan
7590:Tunisian
7585:Togolese
7533:Sudanese
7511:Galician
7491:Canarian
7481:Balearic
7476:Asturian
7329:Romanian
7309:Peruvian
7264:Nigerian
7244:Nepalese
7234:Namibian
7224:Moroccan
7204:Moldovan
7147:Malawian
7142:Malagasy
7112:Liberian
7102:Lebanese
7038:Okinawan
7033:Japanese
7028:Jamaican
7016:Venetian
7011:Sicilian
6986:Lucanian
6976:Ligurian
6914:Makassar
6909:Madurese
6904:Javanese
6874:Balinese
6869:Acehnese
6792:Manipuri
6767:Kashmiri
6762:Haryanvi
6757:Gujarati
6732:Assamese
6702:Honduran
6665:Epirotic
6650:Ghanaian
6640:Georgian
6630:Gabonese
6608:Corsican
6586:Filipino
6571:Estonian
6566:Eritrean
6551:Egyptian
6484:Croatian
6467:Xinjiang
6452:Shandong
6447:Macanese
6395:Canadian
6360:Bruneian
6348:Scottish
6303:Botswana
6293:Bolivian
6283:Beninese
6278:Belizean
6253:Bahraini
6243:Austrian
6233:Armenian
6171:Hawaiian
6156:American
6151:Algerian
6146:Albanian
6133:regional
6128:National
6093:Oceanian
6066:European
6007:Americas
5971:Cuisines
5865:See also
5728:Amaranth
5632:Norin 10
5627:Red Fife
5622:Khorasan
5464:Category
5314:Couscous
5283:Semolina
5094:Agronomy
5071:Khorasan
5044:Red Fife
5039:Norin 10
4972:Category
4823:Stuffing
4808:Croutons
4762:Steaming
4742:Proofing
4722:Kneading
4523:Sprouted
4191:21 April
4162:20 April
4136:20 April
4079:20 April
3889:"Russia"
3829:Archived
3766:18646681
3507:cite web
3281:Archived
3107:27610232
3055:Archived
2948:citation
2881:15053550
2831:17008153
2793:26047292
2758:85239461
2680:16480395
2626:14124370
2618:23797124
2572:26060112
2537:24481131
2389:35889135
2322:Archived
2301:Archived
2180:Archived
2152:BBC News
2091:phys.org
2046:hlaibhaz
1965:Stuffing
1898:Breading
1851:See also
1761:synonyms
1738:Southern
1730:Northern
1705:metaphor
1701:cultures
1699:In many
1694:Paganism
1643:tearooms
1630:Aeration
1613:Bacteria
1536:proofing
1448:ferments
1408:biscuits
1404:pancakes
1382:and add
1316:autolyse
1244:autolyse
1232:kneading
1224:glutenin
1216:globulin
1124:and the
1053:such as
1035:leavened
983:such as
931:sausages
919:stuffing
915:croutons
846:phytates
768:Glutenin
747:flaxseed
702:phenolic
646:(HPMC),
640:guar gum
611:(corn),
539:Americas
406:Iberians
375:Sumerian
339:Natufian
242:Estonian
174:Teutonic
132:leavened
8489:Outline
8459:Commons
8376:history
8356:Cooking
8344:Related
8214:Peasant
8209:Ottoman
8179:Hittite
8054:Kashrut
8037:Chinese
8032:Islamic
7944:Pashtun
7914:Kurdish
7892:Mizrahi
7820:English
7748:British
7733:Chinese
7713:Balochi
7660:Zambian
7615:Ugandan
7600:Turkmen
7595:Turkish
7543:Swedish
7501:Catalan
7466:Spanish
7426:Serbian
7391:Rwandan
7354:Cossack
7344:Chechen
7339:Bashkir
7334:Russian
7239:Nauruan
7199:Mexican
7179:Maltese
7157:Sabahan
7107:Lesotho
7097:Latvian
7082:Kuwaiti
7077:Kosovan
7023:Ivorian
6981:Lombard
6971:Apulian
6961:Italian
6956:Israeli
6941:Iranian
6847:Tripuri
6817:Punjabi
6737:Bengali
6697:Haitian
6692:Guinean
6635:Gambian
6623:Occitan
6598:Finnish
6556:Emirati
6509:Faroese
6494:Cypriot
6462:Tibetan
6457:Sichuan
6432:Beijing
6427:Chinese
6422:Chilean
6417:Chadian
6400:Acadian
6375:Burmese
6328:English
6313:British
6273:Belgian
6223:Angolan
6081:Eastern
6076:Central
6044:Central
5985:African
5774:Cañihua
5758:Celosia
5655:Einkorn
5568:Sorghum
5548:Millets
5516:Cereals
5504:Cereals
5319:Cracker
5263:Milling
5254:Berries
5235:Sprouts
5151:Exports
5061:Einkorn
5034:Marquis
4679:Toaster
4290:<
4096:"Staff"
3636:5042265
3098:4998136
2939:16 June
2905:16 June
2899:dhz.net
2688:9970042
2528:3942718
2432:"Wheat"
2380:9317705
2157:17 July
2038:khleiba
1997:"bread"
1919:Crouton
1757:English
1744:Europe
1742:Eastern
1734:Central
1710:Juvenal
1492:poolish
1400:muffins
1250:Liquids
1228:gliadin
1212:albumin
1200:protein
1083:raisins
1029:(e.g.,
1017:(e.g.,
1015:steamed
876:toasted
838:einkorn
792:plastic
788:elastic
772:gliadin
758:pumpkin
617:sorghum
593:einkorn
555:noodles
521:of the
434:starter
381:to the
318:History
286:Swedish
234:Finnish
220:Russian
8510:Breads
8265:Fusion
8248:Styles
8234:Soviet
8199:Mughal
8194:Muisca
7984:Yup'ik
7974:Tejano
7964:Romani
7907:Syrian
7867:Jewish
7815:Indian
7800:Gagauz
7768:Indian
7723:Buryat
7718:Berber
7674:Ethnic
7655:Yemeni
7553:Syrian
7486:Basque
7456:Somali
7446:Slovak
7379:Udmurt
7324:Qatari
7314:Polish
7269:Niuean
7174:Malian
7117:Libyan
7087:Kyrgyz
7060:Korean
7055:Kenyan
7050:Kazakh
6889:Betawi
6879:Banjar
6832:Sindhi
6782:Kerala
6742:Bihari
6722:Andhra
6717:Indian
6660:Cretan
6645:German
6603:French
6581:Fijian
6504:Danish
6141:Afghan
6101:Global
6071:Balkan
5779:Djulis
5764:Quinoa
5637:Winter
5597:Wheat
5528:Barley
5390:ataxia
5293:Bulgur
5268:Farina
5258:groats
5228:Gluten
5219:(husk)
5029:Common
4849:Bakery
4707:Baking
4674:Warmer
4396:
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4245:19 May
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4045:"Lord"
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3898:3 June
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1534:After
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1265:yogurt
1240:gluten
1218:, and
1154:absorb
1120:, the
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1099:walnut
1019:mantou
989:lysine
985:pronyl
880:butter
818:FODMAP
729:Three
667:Sangak
621:millet
605:barley
574:gluten
545:, and
535:Europe
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298:Danish
292:, and
278:German
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176:name.
164:Gothic
159:hlaifs
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111:) and
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8311:Lists
8282:Haute
8189:Mayan
8114:Aztec
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7939:Parsi
7929:Malay
7857:Inuit
7728:Cajun
7630:Uzbek
7563:Tajik
7548:Swiss
7538:Swazi
7384:Yamal
7374:Tatar
7369:Sakha
7279:Omani
7259:Niger
7001:Roman
6951:Irish
6946:Iraqi
6884:Batak
6837:Tamil
6655:Greek
6536:Dutch
6499:Czech
6489:Cuban
6353:Welsh
6216:Texan
6054:South
6034:Asian
6022:South
6017:North
5990:North
5826:Drinn
5665:Spelt
5660:Emmer
5647:Farro
5617:Durum
5612:Bread
5533:Fonio
5329:Pasta
5309:Bread
5273:Flour
5217:Chaff
5197:Straw
5192:Stalk
5128:Trade
5076:Spelt
5066:Emmer
5056:Durum
5021:Types
5013:Wheat
4842:Other
4833:Toast
4818:Rusks
4618:Water
4613:Sugar
4593:Flour
4493:Quick
4465:Types
4457:Bread
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2684:S2CID
2622:S2CID
2034:khleb
1816:Fraud
1810:Ărdög
1765:money
1750:India
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1418:Yeast
1374:or a
1331:umami
1204:dough
1196:Flour
1191:Flour
1185:Flour
1169:grams
1158:water
1107:poppy
1103:seeds
1101:) or
1091:onion
1079:fruit
1075:spice
1071:sugar
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1011:baked
954:Crust
900:meats
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884:gravy
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830:spelt
706:hulls
698:wheat
650:, or
609:maize
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589:emmer
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488:Dark
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225:khleb
208:chléb
204:Czech
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7969:SĂĄmi
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5212:Germ
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5106:list
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4659:Lame
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4164:2018
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4031:2017
4009:2016
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2099:2010
2073:2016
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1472:rise
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1095:nuts
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892:soup
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780:foam
770:and
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722:and
652:eggs
625:rice
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191:Laib
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