860:). 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
769:
1506:" 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: "
369:
514:
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78:
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49:
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89:
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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.
1330:) 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
1604:
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.
649:
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
466:
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.
1613:
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,
1600:
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
1291:
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
1270:
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
1222:
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
1167:
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
1317:
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.
844:. 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,
810:
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.
1176:, 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
344:
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
1723:
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
2751:
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".
1800:
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.
1292:
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.
2464:
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
1601:
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.
1485:
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
149:, 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.
1254:), 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
990:
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
1490:
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
2596:
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 .
965:
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.
2674:
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".
289:
2359:
Mietton, Lauriane; Samson, Marie-Françoise; Marlin, ThérÚse; Godet, Teddy; Nolleau, Valérie; Guezenec, Stéphane; Segond, Diego; Nidelet, Thibault; Desclaux, Dominique; Sicard, Delphine (July 2022).
1223:
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.
1246:). 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
1653:
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
2875:
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".
2566:
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".
2337:
2495:
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.
2064:, 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.
3666:
986:
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.
3056:
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...
3718:
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.
2129:
2290:
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
790:
are functional proteins found in wheat bread that contribute to the structure of bread. Glutenin forms interconnected gluten networks within bread through interchain
134:
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
794:
bonds. Gliadin binds weakly to the gluten network established by glutenin via intrachain disulfide bonds. Structurally, bread can be defined as an elastic-plastic
758:
3156:
4309:
Spiekermann, Uwe: "Brown Bread for
Victory: German and British Wholemeal Politics in the Inter-War Period", in: Trentmann, Frank and Just, Flemming (ed.):
817:, 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
3296:
1378:
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.
4013:
3070:
2509:"Cereal-based gluten-free food: how to reconcile nutritional and technological properties of wheat proteins with safety for celiac disease patients"
2969:
2301:
596:
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.
1860:
1478:. Many artisan bakers produce their own yeast with a growth culture. If kept in the right conditions, it provides leavening for many years.
1737:
1502:", 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 "
4298:. Garden City / New York: Doubleday, Doran and Comp., 1944. New 1997: New York: Lyons & Burford, Publishers (Foreword by Lynn Alley),
8164:
3904:
2333:
1787:". The expression "to break bread with someone" means "to share a meal with someone". The English word "lord" comes from the Anglo-Saxon
393:
civilization, who may have passed on the knowledge to the
Egyptians around 3000 BC. The Egyptians refined the process and started adding
1514:", a stiff mixture with a higher proportion of flour; and "pùte fermentée", which is a portion of dough reserved from a previous batch.
361:
age and the spread of agriculture, grains became the mainstay of making bread. Yeast spores are ubiquitous, including on the surface of
8290:
836:
carbohydrates due to a short rising time (often only one hour). The high proportion of FODMAP carbohydrates in such bread then causes
6226:
5181:
2283:
2195:
1794:
Bread is sometimes referred to as "the staff of life", although this term can refer to other staple foods in different cultures: the
412:
available for early bread. Airborne yeasts could be harnessed by leaving uncooked dough exposed to air for some time before cooking.
3844:
1658:
588:. Carbon dioxide and ethanol vapors produced during yeast fermentation result in bread's air pockets. Owing to its high levels of
4135:
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".
3009:
1000:
7426:
4145:
2447:
6427:
6196:
1386:
A simple technique for leavening bread is the use of gas-producing chemicals. There are two common methods. The first is to use
1313:
are often used in producing commercial breads to reduce the time needed for rising and to improve texture and volume and to give
2935:
2910:
1668:. It manipulates the gas bubble size and optionally the composition of gases in the dough via the gas applied to the headspace.
643:
have been used to make bread, but, with the exception of rye, usually in combination with wheat flour as they have less gluten.
455:
The ancient
Egyptians, Greeks, and Romans all considered the degree of refinement in the bakery arts as a sign of civilization.
3363:
3039:
2938:"Wheat and the irritable bowel syndrome â FODMAP levels of modern and ancient species and their retention during bread making"
8244:
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3996:
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3223:
3142:
2488:
2266:
2221:
2077:
2041:
8494:
2984:
2724:
Gelinas, Pierre; McKinnon, Carole M. (2006). "Effect of wheat variety, farming site, and bread-baking on total phenolics".
691:
448:. The most common source of leavening was to retain a piece of dough from the previous day to use as a form of sourdough
2316:
1271:
content in excess of one part liquid to one part flour. Instead of water, recipes may use liquids such as milk or other
894:. It is most commonly eaten with the hands, either by itself or as a carrier for other foods. Bread can be spread with
7862:
5977:
5166:
3160:
2712:
and coeliac disease the dietary avoidance of wheat and other gluten-containing cereals is the only effective treatment.
1621:
generation, on its own, is too small to account for the rise. Heat kills bacteria or yeast at an early stage, so the CO
3182:
1214:
is grain ground into a powder. Flour provides the primary structure, starch and protein to the final baked bread. The
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5510:
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4318:
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3962:
3416:
3396:
2423:
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6054:
6042:
3492:
3186:
2787:
StrandĂ„s, C.; Kamal-Eldin, A.; Andersson, R.; Ă
man, P. (2008). "Phenolic glucosides in bread containing flaxseed".
2612:
Mulder CJ, van
Wanrooij RL, Bakker SF, Wierdsma N, Bouma G (2013). "Gluten-free diet in gluten-related disorders".
1474:. Baker's yeast has the advantage of producing uniform, quick, and reliable results, because it is obtained from a
750:
3313:
1283:), fruit juice, or eggs. These contribute additional sweeteners, fats, or leavening components, as well as water.
5019:
4463:
4167:
1544:
2936:
Jochen U. Ziegler, Deborah Steiner, C. Friedrich H. Longin, Tobias WĂŒrschum, Ralf M. Schweiggert (August 2016),
6313:
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3293:
2435:
Wheat, in the form of bread, provides more nutrients to the world population than any other single food source.
8139:
8124:
6690:
5390:
3067:
2593:
1510:" or "pouliche", a loose-textured mixture composed of roughly equal amounts of flour and water (by weight); "
659:
982:
Bread crust is formed from surface dough during the cooking process. It is hardened and browned through the
806:
nature, as it is able to regain its initial shape after deformation. The gliadin protein contributes to its
8144:
8030:
6576:
5171:
3799:
2102:
1664:
The Pressure-Vacuum mixer was later developed by the Flour Milling and Baking Research Association for the
1578:
Sourdough is a type of bread produced by a long fermentation of dough using naturally occurring yeasts and
4282:
Good Bread Is Back: A Contemporary History of French Bread, the Way It Is Made, and the People Who Make It
8338:
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2017:
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1898: â Round loaf of bread which has had a large portion of the middle cut out to create an edible bowl
8239:
8149:
7788:
7758:
6546:
5766:
3439:
3255:
A high gluten white flour will require more mix time than a white flour with a lower gluten content,...
2187:
Amaia Arranz-Otaegui, Lara Gonzalez Carretero, Monica N. Ramsey, Dorian Q. Fuller, and Tobias Richter:
1768:, life's basic necessities are often referred to as "roti, kapra aur makan" (bread, cloth, and house).
864:
more effectively, flavors develop better, and the finished bread contains more biologically accessible
145:
by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced
8154:
8114:
7840:
7798:
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4346:
The food chronology: a food lover's compendium of events and anecdotes from prehistory to the present
4117:
1796:
1665:
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important measurement in a bread recipe, as it affects texture and crumb the most. Hard wheat flours
1137:
856:) contain fewer FODMAPs, but the difference between grain types is relatively small (between 1 and 2
754:
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was developed in 1961; it uses the intense mechanical working of dough to dramatically reduce the
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1910: â Dildo prepared using bread, allegedly made in the Greco-Roman era around 2,000 years ago
825:. A study has found that more than 99 percent of the acrylamide in bread is found in the crust.
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Archaeobotanical evidence reveals the origins of bread 14,400 years ago in northeastern Jordan
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1402:; the reaction of the acid with the soda produces gas. Chemically leavened breads are called
389:
An early leavened bread was baked as early as 6000 BC in southern Mesopotamia, cradle of the
272:
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4223:"Chapter 9. Toward the Common Good: Punishing Fraud among the Victualers of Medieval London"
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2361:"Impact of Leavening Agent and Wheat Variety on Bread Organoleptic and Nutritional Quality"
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436:. Parts of the ancient world that drank wine instead of beer used a paste composed of
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2130:"Indigenous Australians know we're the oldest living culture â it's in our Dreamtime"
2037:
1697:
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1226:
Wheat flour, in addition to its starch, contains three water-soluble protein groups (
983:
268:
252:
4344:
2773:
2641:
2419:
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that includes baking powder. The second is to include an acidic ingredient such as
349:, was spread on a flat rock, placed over a fire and cooked into a primitive form of
81:
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Bread is used as an ingredient in other culinary preparations, such as the use of
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3671:
3610:"Factors Affecting Organic Acid Production by Sourdough (San Francisco) Bacteria"
3300:
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4879:
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4538:
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1940:
1845:
1783:. A remarkable or revolutionary innovation may be called the best thing since "
1761:
1757:
1749:
1681:
1615:
1499:
1467:
1306:
1301:
1251:
1129:
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are made with bread and various liquids; egg and milk-soaked bread is fried as
857:
777:
746:
717:
505:
476:
440:
juice and flour that was allowed to begin fermenting, or wheat bran steeped in
280:
264:
260:
214:
206:
3077:. U.S. Department of Agriculture, U.S. Department of Health and Human Services
2949:
2765:
2599:(NCGS=non-celiac gluten sensitivity; CD=coeliac disease; GFD=gluten-free diet)
2579:
2048:
Slavic langues retain many Gothic words, reflecting cultural borrowings: thus
1661:. The company was founded in 1862, and ceased independent operations in 1955.
876:
8519:
8376:
8297:
8229:
8129:
7954:
7944:
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6143:
6049:
5924:
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5395:
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5161:
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4818:
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4654:
3773:
3633:
3136:
The Longevity List: Myth Busting the Top Ways to Live a Long and Healthy Life
2838:
2709:
2655:
2534:
2386:
2313:
2141:
1922:
1815:. It was given to Frodo by Galadriel and kept him alive through his journey.
1650:
1579:
1444:
1387:
1272:
1030:
992:
962:
938:
880:
865:
853:
821:, has adverse effects on male reproduction and developmental toxicity and is
818:
735:
721:
449:
357:
site in Jordan's northeastern desert. Around 10,000 BC, with the dawn of the
138:, and plays an essential role in both religious rituals and secular culture.
92:
77:
5488:
4385:
D. Samuel (2000). "Brewing and baking". In P. T. Nicholson; I. Shaw (eds.).
4328:. illustrated by Lauren Jarrett (13th ed.). New York: Alfred A. Knopf.
3757:
3756:
Juckett, Gregory; Bardwell, Genevieve; McClane, Bruce; Brown, Susan (2008).
3190:
1077:
are common ingredients, though bread may contain other ingredients, such as
929:
to provide crunchy crusts or thicken sauces; toasted cubes of bread, called
8454:
8391:
8199:
7706:
7701:
7595:
7374:
6914:
6827:
6822:
6817:
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5702:
5652:
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5523:
5128:
5064:
5044:
4930:
4848:
4828:
4813:
4803:
4787:
4767:
4689:
4598:
3803:. BailliĂšre, Tindall, & Cox, 1884. pp. 18, 20â21, 34, 62â63, 67â70, 74.
3800:
On the Healthy Manufacture of Bread: A Memoir on the System of Dr. Dauglish
3781:
3122:
2896:
2846:
2808:
2695:
2633:
2587:
2552:
2404:
1962:
1841:
1784:
1590:
1475:
1463:
1427:
996:
942:
891:
773:
725:
593:
546:
542:
467:
However, there has been some criticism of the effect on nutritional value.
4431:
3651:
1977: â Piece of bread or toast that is drenched in liquid and then eaten.
910:; it can be topped with various sweet and savory spreads, or used to make
832:
found that industrially produced bread typically has a high proportion of
353:. The oldest evidence of bread-making has been found in a 14,500-year-old
8442:
8074:
7867:
7107:
5632:
5448:
5438:
5375:
5288:
5269:
5227:
5151:
5143:
5133:
5071:
4762:
4679:
4669:
4548:
4508:
4488:
2245:
Flour and Breads and their Fortification in Health and Disease Prevention
2012:
1986:
1956:
1907:
1880:
1856:
1824:(from the Ărdög Ă©s a kenyĂ©r story). It was able to talk and ward off the
1741:
1594:
1583:
1503:
1404:
1399:
1110:
1074:
1058:
1038:
887:
667:
663:
651:
538:
534:
107:
48:
1676:
1470:. Commercial bakers often leaven their dough with commercially produced
1197:
is commonly added by commercial bakeries to retard the growth of molds.
1187:(about 1.1 pounds) of flour, which yields a single loaf of bread or two
1017:
5919:
5861:
5463:
5443:
5349:
5303:
5207:
5176:
4808:
4528:
3869:
Exploring Wicca: The Beliefs, Rites, and Rituals of the Wiccan Religion
1968:
1901:
1895:
1889:
1837:
1825:
1410:
1395:
1276:
1218:
content of the flour is the best indicator of the quality of the bread
1152:
1122:
1082:
1042:
926:
919:
837:
822:
814:
4171:
3409:
The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread
2888:
2625:
2525:
1570:
8275:
7696:
5884:
5808:
5719:
5598:
5593:
5423:
5339:
5238:
4659:
4533:
4513:
4498:
3267:
Hunter, Gary; Carey, Patrick; Tinton, Terry; Walpole, Steven (2007).
2507:
Lamacchia C, Camarca A, Picascia S, Di Luccia A, Gianfrani C (2014).
1928:
1740:
in 1917, the Bolsheviks promised "peace, land, and bread." The term "
1728:
satirized superficial politicians and the public as caring only for "
1705:
1565:
1482:
1375:
1133:
1102:
903:
791:
731:
558:
433:
409:
390:
358:
350:
3734:
3667:"Supermarkets cash in on sourdough bread craze as popularity surges"
3104:
2164:"Prehistoric bake-off: Scientists discover oldest evidence of bread"
1462:, the same species used for brewing alcoholic beverages. This yeast
599:
Bread is also made from the flour of other wheat species (including
191:
8366:
5743:
5329:
5298:
4843:
4838:
4777:
4737:
1980:
1948: â Dishes using bread as a main ingredient, listed by category
1913:
1771:
Words for bread, including "dough" and "bread" itself, are used in
1720:
1709:
1423:
1331:
1259:
1247:
1239:
1235:
1231:
1188:
1046:
950:
934:
930:
911:
861:
783:
762:
655:
554:
421:
1696:
because of its history and contemporary importance. Bread is also
1593:
by the lactobacilli. Longer fermented sourdoughs can also contain
974:
840:. This is particularly problematic in intestinal diseases such as
432:, to produce "a lighter kind of bread than other peoples" such as
8371:
8069:
7989:
5986:
5773:
5583:
4823:
4694:
3893:
Juvenal's literary and cultural influence (Book IV: Satire 10.81)
2506:
1934:
1776:
1725:
1716:
1507:
1419:
1314:
1243:
1227:
1215:
946:
787:
632:
608:
570:
322:
2786:
2611:
162:
5779:
5563:
5543:
5531:
5519:
5405:
5308:
5273:
5243:
4864:
4722:
4014:"How the Phrase 'The Best Thing Since Sliced Bread' Originated"
3464:
3334:
3303:. Food.laurieashton.com (5 June 2009). Retrieved 21 March 2013.
3157:"Discovery Health "Is eating bread crust really good for you?""
1694:
Bread has a significance beyond mere nutrition in many cultures
1415:
1280:
1255:
1114:
1098:
1054:
1034:
1004:
895:
833:
728:, where it is relevant to wheat resistance to fungal diseases.
682:
636:
620:
589:
550:
383:
362:
127:
88:
3582:
3211:
2825:
Wieser, Herbert (April 2007). "Chemistry of gluten proteins".
1021:
Steps in bread making, here for an unleavened Chilean tortilla
584:
that is cultured with yeast, allowed to rise, and baked in an
8381:
7803:
5841:
5680:
5675:
5662:
5612:
5558:
5548:
5344:
5232:
5212:
5101:
5091:
5081:
5028:
4633:
4628:
4608:
1780:
1765:
1453:
1346:
1219:
1211:
1206:
1173:
1106:
1094:
1090:
1086:
1026:
899:
849:
845:
713:
624:
612:
604:
600:
581:
578:
574:
565:. This is in contrast to parts of South and East Asia, where
486:
445:
437:
417:
398:
394:
346:
123:
119:
115:
111:
66:
62:
8437:
4311:
Food and Conflict in Europe in the Age of the Two World Wars
2565:
1874:
1337:
Mixtures of salts are sometimes employed, such as employing
8415:
8386:
8059:
5955:
5588:
5573:
5222:
5217:
4833:
4649:
4623:
4618:
4583:
4313:. Basingstoke / New York: Palgrave, 2006, pp. 143â71,
3755:
2673:
2667:
1744:" denotes an agriculturally productive region. In parts of
1701:
1492:
1184:
1118:
1078:
915:
907:
795:
640:
585:
566:
441:
429:
425:
179:
4389:. Cambridge: Cambridge University Press. pp. 537â76.
8408:
5578:
5568:
4603:
4493:
3812:
1974:
1965: â Loaf of bread that has been sliced with a machine
1258:. Gluten development improves if the dough is allowed to
1062:
933:, are used as a salad topping; seasoned bread is used as
628:
616:
523:
402:
4997:
4441:
4406:
Baking Science & Technology 3rd Ed. vols. I & II
4296:
Six Thousand Years of Bread: Its Holy and Unholy History
3266:
2874:
2862:
On Food and Cooking: The Science and Lore of the Kitchen
2450:. Grains & Legumes Nutrition Council. Archived from
2358:
2241:
Emmer (Triticum turgidum spp. dicoccum) flour and breads
1642:, one of the most common sources of food-borne illness.
553:, and in European-derived cultures such as those in the
3458:
2605:
2243:. In Preedy V.R., Watson R.R., Patel V.B. (Eds. 2011),
2103:"Prehistoric man ate flatbread 30,000 years ago: study"
1918:
Pages displaying short descriptions of redirect targets
1250:, or wet dough is allowed to rise for a long time (see
2559:
2314:
bbc.com: "Chorleywood: The bread that changed Britain"
1818:
Bread of the two elders: a magical type of bread from
1456:. The yeast most commonly used for leavening bread is
4227:
Truth and Tales: Cultural Mobility and Medieval Media
3699:. Cambridge: Royal Society of Chemistry. p. 68.
234:
3841:"Eucharist (Christianity) â EncyclopĂŠdia Britannica"
3547:
3545:
3089:"The contribution of wheat to human diet and health"
2911:"Lange TeigfĂŒhrung ? Besser vertrĂ€gliches Brot"
2726:
International Journal of Food Science and Technology
2500:
1870:
1582:. It usually has a mildly sour taste because of the
3930:"Vladimir Lenin: From March to October. SparkNotes"
1959: â Bread leavened with agents other than yeast
1680:A Ukrainian woman in national dress welcoming with
1128:Methods of processing dough into bread include the
4110:
2109:. Science X. Agence France-Presse. 19 October 2010
1989: â Type of bread made from white wheat flour
1971: â Type of bread made using very little yeast
592:(which give the dough sponginess and elasticity),
3542:
3238:
3087:Shewry, Peter R.; Hey, Sandra J. (October 2015).
8517:
1163:Professional bread recipes are stated using the
707:
5611:
4284:. Durham/ London: Duke University Press, 2006.
4109:
3583:Gobbetti, Marco; GĂ€nzle, Michael, eds. (2012).
3493:"Artisan bread baking tips: Poolish & biga"
3241:Bread: a baker's book of techniques and recipes
2723:
2281:
1925: â Type of home appliance for baking bread
1636:does not use yeast. Instead, it is leavened by
761:, can be found in commercial breads containing
670:are used to compensate for the lack of gluten.
365:, so any dough left to rest leavens naturally.
330:, originally meaning "broken piece", "morsel".
2334:"fob.co.uk: "History of bread â 20th century""
1983: â Edible mixture filling a food's cavity
1892: â Scandinavian bread used as famine food
1859:more challenging and raised concerns of bread
5971:
5518:
5504:
5013:
4457:
3865:
3692:
3218:. New York: M. Dekker. p. See Figure 2.
3215:Protein quality and the effects of processing
2944:(in German), vol. 25, pp. 257â266,
978:Bread with crust crack (half left at the top)
573:are the staple. Bread is usually made from a
3731:"Susan R. Brown's Salt Rising Bread Project"
2968:: CS1 maint: multiple names: authors list (
200:
168:
2302:Chorleywood Industrial Bread Making Process
1597:, the main non-water component of vinegar.
956:
802:). The glutenin protein contributes to its
5978:
5964:
5511:
5497:
5020:
5006:
4464:
4450:
4323:
3813:Kilcast, D.; McKenna, B. M., eds. (2003).
3465:Young, Linda; Cauvain, Stanley P. (2007).
3335:Young, Linda; Cauvain, Stanley P. (2007).
3159:. Health.howstuffworks.com. Archived from
2877:Journal of Agricultural and Food Chemistry
2235:
2233:
2036:. Cambridge University Press. p. 79.
1238:) and two water-insoluble protein groups (
945:; and bread is used as a binding agent in
4387:Ancient Egyptian materials and technology
4384:
4229:. The Ohio State University Press. 2015.
3641:
3361:
3355:
3273:. Cengage Learning EMEA. pp. 10â11.
3212:Finley, John H.; Phillips, R. O. (1989).
3112:
3086:
2820:
2818:
2542:
2524:
2394:
2376:
2256:
2060:, or, rather, from the more ancient form
405:to supplement the dough as it was baked.
4363:
3551:
2247:, Academic Press, California, pp. 69-78.
2127:
2031:
1675:
1671:
1569:
1443:
1362:
1146:
1016:
973:
937:inside roasted turkey; sweet or savoury
875:
767:
697:Strucia â a type of European sweet bread
492:Brown bread (left) and whole grain bread
367:
5742:
4011:
3950:
3243:. New York: John Wiley. pp. 7â13.
3154:
2476:
2230:
2128:Behrendt, Larissa (22 September 2016).
1904: â Closure device for plastic bags
1414:. This method is commonly used to make
14:
8518:
4342:
4170:. Staff of Life Bakery. Archived from
4160:
3788:
3664:
3434:
3432:
3430:
3428:
3426:
3424:
3314:"Yeast & Baking Lessongs. Liquids"
2982:
2864:. New York: Scribner. pp. 515â80.
2824:
2815:
2161:
2006:
2004:
1764:is offered as a welcome to guests. In
1286:
8165:Historical North Indian and Pakistani
5959:
5492:
5001:
4445:
4403:
4138:
3984:
3068:Dietary Guidelines for Americans 2010
2859:
2754:European Food Research and Technology
2211:
1809:Lembas bread: a fictional bread from
890:; once baked, it can subsequently be
8470:
4131:participating institution membership
4078:
3558:. Oxford University Press. pp.
2075:
1183:Dough recipes commonly call for 500
8490:
4103:
3758:"Microbiology of salt rising bread"
3585:Handbook on Sourdough Biotechnology
3421:
2983:Grotts, Lisa Mirza (21 June 2011).
2411:
2078:"The Etymology of the Word 'Bread'"
2001:
1804:
1708:, and in other religions including
1180:bubbles and a coarser bread crumb.
401:. The Sumerians were already using
209:word, which was borrowed into some
24:
4273:
4251:"Looking for fraud in wheat flour"
3733:. Home.comcast.net. Archived from
3607:
3270:Professional Chef: Level 2 Diploma
3183:"Bread recipes (45 results found)"
2340:from the original on 19 April 2019
2010:
1700:as one of the elements (alongside
1295:
1029:, but in some cuisines breads are
183:), which appears to be the oldest
25:
8562:
4424:
3988:The Foundation Pillars for Change
3795:Richardson MD FRS, Benjanmin Ward
3762:The West Virginia Medical Journal
3665:Mesure, Susie (30 January 2016).
3517:"Preferments". King Arthur Flour.
2568:Best Pract Res Clin Gastroenterol
2424:Food and Agriculture Organization
2420:"Wheat for bread and other foods"
2261:. Stein and Day. pp. 68â69.
8499:
8489:
8479:
8469:
8460:
8459:
8448:
8436:
5475:
5474:
5100:
4982:
4981:
4562:
4430:
4012:Molella, Art (8 February 2012).
3847:from the original on 19 May 2008
3471:. Berlin: Springer. p. 79.
3368:Food and Product Design Magazine
3341:. Berlin: Springer. p. 54.
3187:British Broadcasting Corporation
2738:10.1111/j.1365-2621.2005.01057.x
2688:10.1111/j.1365-2036.2006.02768.x
2417:
2288:. Loeb Classics. p. 1.255.
1873:
1543:
1531:
1519:
1341:to reduce the sodium level, and
953:and other ground meat products.
871:
751:secoisolariciresinol diglucoside
690:
675:
512:
497:
485:
87:
76:
47:
8500:
4243:
4215:
4189:
4053:
4031:
4005:
3978:
3944:
3922:
3897:
3886:
3872:. Career Press. pp. 100â.
3859:
3833:
3806:
3749:
3723:
3686:
3658:
3601:
3576:
3510:
3485:
3401:
3381:
3328:
3306:
3287:
3260:
3232:
3205:
3175:
3155:Winkler, Sarah (29 July 2009).
3148:
3129:
3080:
3061:
3032:
3002:
2976:
2929:
2903:
2868:
2853:
2780:
2744:
2717:
2470:
2440:
2352:
2326:
2307:
2295:
2275:
2250:
1371:, once used for leavening bread
724:in the form of insoluble bound
615:). Non-wheat cereals including
408:There were multiple sources of
8155:Historical Indian subcontinent
4408:. Sosland Publishing Company.
3696:The science of bakery products
3626:10.1128/am.23.6.1153-1159.1972
3389:Breads From The La Brea Bakery
3364:"Dough and Bread Conditioners"
2801:10.1016/j.foodchem.2008.02.088
2378:10.3390/microorganisms10071416
2205:
2181:
2162:Briggs, Helen (17 July 2018).
2155:
2121:
2095:
2069:
2025:
1916: â Residue of dried bread
1158:
1010:
898:, dipped into liquids such as
720:compounds are mainly found in
13:
1:
5391:non-celiac gluten sensitivity
3440:"The Bread Leavening Process"
2917:(in German). 6 September 2016
1994:
1848:, sand was used as a filler.
1498:Many breads are made from a "
1466:some of the sugars producing
708:Physical-chemical composition
702:
660:hydroxypropyl methylcellulose
376:
5985:
4438:travel guide from Wikivoyage
4367:The Oxford Companion to Food
3555:The Oxford Companion to Food
2985:"Bread and Butter Etiquette"
1657:and sold in its high-street
1559:
1452:Many breads are leavened by
1381:
1352:
918:, cheeses, vegetables, and
886:Bread can be served at many
267:word bread appears in other
152:
27:Food made of flour and water
7:
8339:List of historical cuisines
8175:History of alcoholic drinks
6192:Lowcountry (South Carolina)
5172:International Wheat Council
4370:. Oxford University Press.
4324:Cunningham, Marion (1990).
3957:. Hardie Grant Publishing.
3040:"Our 10 best bread recipes"
2942:Journal of Functional Foods
2658:is lifelong adherence to a
2076:Dean, Sam (2 August 2013).
2018:Online Etymology Dictionary
1866:
1698:significant in Christianity
1645:
1628:
1426:, and quick breads such as
1367:A dough trough, located in
772:Small home made bread with
424:used the foam skimmed from
235:
10:
8567:
7626:Trinidadian and Tobagonian
5201:Plant parts and their uses
4326:The Fannie Farmer cookbook
3294:Hydration ratio for breads
3239:Hamelman, Jeffrey (2004).
2592:After the confirmation of
2052:, (bread) from an earlier
2032:Diakonov, Igor M. (1999).
1836:Bread has been subject to
1791:, meaning "bread keeper."
1686:
1563:
1437:
1356:
1299:
1265:
1204:
1041:), or baked on an unoiled
961:Bread is a good source of
740:ferulic acid dehydrodimers
474:
452:, as Pliny also reported.
337:
333:
29:
8431:
8359:
8326:
8263:
8095:
8008:
7689:
6142:
5993:
5877:
5829:
5807:
5733:
5710:
5701:
5661:
5623:
5607:
5539:
5530:
5472:
5416:
5369:Associated human diseases
5368:
5317:
5259:
5200:
5142:
5109:
5098:
5035:
5027:
4979:
4898:
4857:
4796:
4733:Chorleywood bread process
4708:
4642:
4571:
4560:
4479:
4471:
4280:Kaplan, Steven Laurence:
4118:Oxford English Dictionary
3991:. Partridge. p. 54.
3819:. Woodhead. p. 448.
3468:Technology of Breadmaking
3362:Tenbergen, Klaus (1999).
3338:Technology of Breadmaking
2950:10.1016/j.jff.2016.05.019
2766:10.1007/s00217-001-0417-6
2580:10.1016/j.bpg.2015.04.006
2483:. Springer. p. 377.
2480:Technology of Breadmaking
2477:Cauvain, Stanley (2015).
2216:. Scribner. p. 517.
1797:Oxford English Dictionary
1666:Chorleywood bread process
1138:Chorleywood bread process
755:p-coumaric acid glucoside
460:Chorleywood bread process
259:) languages as well. The
72:
58:
46:
8245:Scottish royal household
8190:History of vegetarianism
6428:Central African Republic
5401:dermatitis herpetiformis
5381:Gluten-related disorders
4294:Jacob, Heinrich Eduard:
3387:Silverton, Nancy (1996)
3093:Food and Energy Security
3073:1 September 2016 at the
2839:10.1016/j.fm.2006.07.004
2652:dermatitis herpetiformis
2282:Pliny the Elder (1938).
2257:Tannahill, Reay (1973).
1831:
1608:
1459:Saccharomyces cerevisiae
1433:
1200:
1142:sponge and dough process
969:
957:Nutritional significance
842:irritable bowel syndrome
470:
5852:Intermediate wheatgrass
4436:Bread and confectionery
4364:Davidson, Alan (1999).
4123:Oxford University Press
3909:EncyclopĂŠdia Britannica
3608:Ng, Henry (June 1972).
3552:Davidson, Alan (1999).
3407:Reinhart, Peter (2001)
3299:14 January 2013 at the
2646:The only treatment for
2198:19 October 2018 at the
1931: â Kitchen utensil
1775:-speaking countries as
1639:Clostridium perfringens
1625:generation is stopped.
1321:
830:University of Hohenheim
320:; it may be related to
192:
169:
163:
53:Various leavened breads
8170:History of agriculture
5900:History of agriculture
5152:Australian Wheat Board
4343:Trager, James (1995).
3866:Sabrina, Lady (2006).
3693:Edwards, W.P. (2007).
2860:McGee, Harold (2004).
2676:Aliment Pharmacol Ther
2212:McGee, Harold (2004).
2191:. PNAS, 11 July 2018 (
1937: â Rebaked breads
1684:
1575:
1481:The baker's yeast and
1449:
1448:Compressed fresh yeast
1372:
1155:
1130:straight dough process
1022:
979:
883:
780:
759:ferulic acid glucoside
685:, an Iranian flatbread
526:flour loaf with a hole
386:
317:
305:
297:
284:
276:
256:
248:
226:
218:
201:
32:Bread (disambiguation)
8140:Early modern European
7868:Indigenous Australian
7427:SĂŁo TomĂ© and PrĂncipe
6314:Bosnian-Herzegovinian
5192:Wheat pools in Canada
5182:Production statistics
4404:Pyler, E. J. (1988).
4255:foodmanufacture.co.uk
4041:. The Free Dictionary
3951:Hayward, Tim (2020).
1812:The Lord of the Rings
1679:
1672:Cultural significance
1655:Aerated Bread Company
1573:
1447:
1366:
1150:
1020:
977:
879:
771:
594:common or bread wheat
371:
8303:Molecular gastronomy
8235:Pre-contact Hawaiian
8145:Historical Argentine
8031:Mangalorean Catholic
6212:Pacific Northwestern
5895:Neolithic Revolution
5830:Emerging grain crops
5157:Canadian Wheat Board
4090:Cambridge Dictionary
3985:Patel, K.V. (2014).
3614:Applied Microbiology
3193:on 24 September 2016
3020:on 30 September 2016
2319:13 June 2018 at the
2034:The Paths of History
1952:List of toast dishes
1946:List of bread dishes
1821:Hungarian Folk Tales
1343:monosodium glutamate
1053:or unleavened (e.g.
30:For other uses, see
8160:Historical Japanese
7995:Transylvanian Saxon
7863:Indigenous American
5935:Genetic engineering
4257:. 21 September 2023
4148:. Bible Study Tools
4121:(Online ed.).
4086:"The staff of life"
3411:, Ten Speed Press,
2214:On food and cooking
1853:Russo-Ukrainian War
1526:Before first rising
1287:Fats or shortenings
1025:Doughs are usually
161:word for bread was
43:
8240:Korean royal court
8185:History of seafood
8150:Historical Chinese
8125:Antebellum America
7965:Pennsylvania Dutch
6577:Equatorial Guinean
6547:Dominican Republic
5945:Crop wild relative
5940:Selective breeding
5767:A. hypochondriacus
4589:Calcium propanoate
4039:"Break bread with"
3163:on 24 October 2012
3046:. 6 September 2014
3010:"Sandwich Recipes"
2304:. allotment.org.uk
1855:has made sourcing
1734:bread and circuses
1730:panem et circenses
1685:
1576:
1538:After first rising
1450:
1392:self-raising flour
1373:
1339:potassium chloride
1311:dough conditioners
1195:Calcium propionate
1165:baker's percentage
1156:
1023:
980:
884:
781:
647:Gluten-free breads
444:, as a source for
416:reported that the
387:
373:Woman baking bread
269:Germanic languages
39:
8513:
8512:
8255:Thirteen Colonies
8115:Ancient Israelite
7315:Papua New Guinean
6113:Intercontinental
5953:
5952:
5825:
5824:
5803:
5802:
5785:Pitseed goosefoot
5725:Tartary buckwheat
5697:
5696:
5693:
5692:
5689:
5688:
5486:
5485:
5260:Basic preparation
4995:
4994:
4911:Brand name breads
4748:Maillard reaction
4594:Dough conditioner
4415:978-1-882005-02-4
4377:978-0-19-211579-9
4356:978-0-8050-3389-2
4335:978-0-394-56788-4
4290:978-0-8223-3833-8
4146:"Leviticus 26:26"
4129:(Subscription or
3998:978-1-4828-1563-4
3879:978-1-56414-884-1
3826:978-1-85573-724-2
3706:978-0-85404-486-3
3594:978-1-4899-9189-8
3569:978-0-19-211579-9
3530:Missing or empty
3478:978-0-387-38563-1
3348:978-0-387-38563-1
3280:978-1-84480-706-2
3250:978-0-471-16857-7
3225:978-0-8247-7984-9
3143:978-1-921966-73-6
2889:10.1021/jf034999w
2827:Food Microbiology
2626:10.1159/000347180
2526:10.3390/nu6020575
2490:978-3-319-14687-4
2454:on 5 October 2016
2268:978-0-8128-1437-8
2223:978-0-684-80001-1
2043:978-0-521-64398-6
2011:Harper, Douglas.
1844:with fillers. In
1634:Salt-rising bread
1422:, American-style
1134:sourdough process
984:Maillard reaction
858:percent by weight
205:derive from this
177:: modern English
101:
100:
16:(Redirected from
8558:
8503:
8502:
8493:
8492:
8483:
8473:
8472:
8463:
8462:
8455:Drink portal
8453:
8452:
8451:
8441:
8440:
8421:Meal preparation
8334:List of cuisines
8180:History of bread
8105:Ancient Egyptian
8082:Ritual slaughter
7940:Louisiana Creole
7878:Italian American
7697:African American
6686:Greek Macedonian
5980:
5973:
5966:
5957:
5956:
5930:Green Revolution
5915:Tell Abu Hureyra
5910:Fertile Crescent
5905:Natufian culture
5847:Indian ricegrass
5740:
5739:
5708:
5707:
5621:
5620:
5616:
5609:
5608:
5537:
5536:
5513:
5506:
5499:
5490:
5489:
5478:
5477:
5459:Tell Abu Hureyra
5417:Related concepts
5318:As an ingredient
5104:
5022:
5015:
5008:
4999:
4998:
4985:
4984:
4956:Sourdough breads
4946:Pakistani breads
4890:History of bread
4875:Baker percentage
4773:Sponge and dough
4566:
4466:
4459:
4452:
4443:
4442:
4434:
4419:
4400:
4381:
4360:
4339:
4267:
4266:
4264:
4262:
4247:
4241:
4240:
4219:
4213:
4212:
4210:
4208:
4193:
4187:
4183:
4181:
4179:
4174:on 20 April 2018
4164:
4158:
4157:
4155:
4153:
4142:
4136:
4134:
4126:
4114:
4107:
4101:
4100:
4098:
4096:
4082:
4076:
4075:
4073:
4071:
4057:
4051:
4050:
4048:
4046:
4035:
4029:
4028:
4026:
4024:
4009:
4003:
4002:
3982:
3976:
3975:
3973:
3971:
3948:
3942:
3941:
3939:
3937:
3932:. Sparknotes.com
3926:
3920:
3919:
3917:
3915:
3901:
3895:
3890:
3884:
3883:
3863:
3857:
3856:
3854:
3852:
3837:
3831:
3830:
3810:
3804:
3792:
3786:
3785:
3753:
3747:
3746:
3744:
3742:
3727:
3721:
3720:
3715:
3713:
3690:
3684:
3683:
3681:
3679:
3662:
3656:
3655:
3645:
3620:(6): 1153â1159.
3605:
3599:
3598:
3580:
3574:
3573:
3549:
3540:
3539:
3533:
3528:
3526:
3518:
3514:
3508:
3507:
3505:
3503:
3489:
3483:
3482:
3462:
3456:
3455:
3453:
3451:
3446:. 15 August 2016
3436:
3419:
3405:
3399:
3385:
3379:
3378:
3376:
3374:
3359:
3353:
3352:
3332:
3326:
3325:
3323:
3321:
3316:. Red Star Yeast
3310:
3304:
3291:
3285:
3284:
3264:
3258:
3257:
3236:
3230:
3229:
3209:
3203:
3202:
3200:
3198:
3189:. Archived from
3179:
3173:
3172:
3170:
3168:
3152:
3146:
3133:
3127:
3126:
3116:
3084:
3078:
3065:
3059:
3058:
3053:
3051:
3036:
3030:
3029:
3027:
3025:
3016:. Archived from
3006:
3000:
2999:
2997:
2995:
2980:
2974:
2973:
2967:
2959:
2958:
2956:
2933:
2927:
2926:
2924:
2922:
2907:
2901:
2900:
2883:(7): 2047â2051.
2872:
2866:
2865:
2857:
2851:
2850:
2822:
2813:
2812:
2784:
2778:
2777:
2748:
2742:
2741:
2721:
2715:
2714:
2671:
2665:
2664:
2609:
2603:
2602:
2563:
2557:
2556:
2546:
2528:
2504:
2498:
2497:
2474:
2468:
2467:
2461:
2459:
2444:
2438:
2437:
2432:
2430:
2415:
2409:
2408:
2398:
2380:
2356:
2350:
2349:
2347:
2345:
2330:
2324:
2311:
2305:
2299:
2293:
2292:
2279:
2273:
2272:
2254:
2248:
2237:
2228:
2227:
2209:
2203:
2185:
2179:
2178:
2176:
2174:
2159:
2153:
2152:
2150:
2148:
2125:
2119:
2118:
2116:
2114:
2099:
2093:
2092:
2090:
2088:
2073:
2067:
2066:
2029:
2023:
2022:
2008:
1919:
1883:
1878:
1877:
1805:Fictional breads
1689:Bread in culture
1586:produced during
1574:Sourdough loaves
1547:
1535:
1523:
1359:Unleavened bread
1345:to give flavor (
1151:Baking bread in
1067:leavening agents
1037:), fried (e.g.,
988:Old wives' tales
747:natural phenolic
694:
679:
516:
501:
489:
381:
378:
340:History of bread
292:
238:
204:
195:
172:
166:
132:recorded history
110:prepared from a
93:Media: Bread
91:
80:
59:Main ingredients
51:
44:
42:
38:
21:
8566:
8565:
8561:
8560:
8559:
8557:
8556:
8555:
8516:
8515:
8514:
8509:
8449:
8447:
8443:Food portal
8435:
8427:
8355:
8322:
8259:
8091:
8004:
7712:Arab-Indonesian
7685:
7666:Western Saharan
7138:Liechtensteiner
6703:Guinea-Bissauan
6339:Channel Islands
6227:Southwestern US
6147:
6138:
5989:
5984:
5954:
5949:
5873:
5868:Oryza coarctata
5821:
5799:
5729:
5685:
5657:
5614:
5603:
5526:
5517:
5487:
5482:
5468:
5412:
5386:coeliac disease
5364:
5313:
5255:
5196:
5187:Protein premium
5138:
5105:
5096:
5031:
5026:
4996:
4991:
4975:
4906:American breads
4894:
4885:Bread in Europe
4853:
4792:
4710:
4704:
4700:Weighing scales
4638:
4614:Leavening agent
4567:
4558:
4475:
4470:
4427:
4422:
4416:
4397:
4378:
4357:
4336:
4276:
4274:Further reading
4271:
4270:
4260:
4258:
4249:
4248:
4244:
4237:
4221:
4220:
4216:
4206:
4204:
4195:
4194:
4190:
4177:
4175:
4166:
4165:
4161:
4151:
4149:
4144:
4143:
4139:
4128:
4108:
4104:
4094:
4092:
4084:
4083:
4079:
4069:
4067:
4065:Merriam-Webster
4059:
4058:
4054:
4044:
4042:
4037:
4036:
4032:
4022:
4020:
4010:
4006:
3999:
3983:
3979:
3969:
3967:
3965:
3949:
3945:
3935:
3933:
3928:
3927:
3923:
3913:
3911:
3903:
3902:
3898:
3891:
3887:
3880:
3864:
3860:
3850:
3848:
3839:
3838:
3834:
3827:
3816:Texture in food
3811:
3807:
3793:
3789:
3754:
3750:
3740:
3738:
3737:on 30 June 2012
3729:
3728:
3724:
3711:
3709:
3707:
3691:
3687:
3677:
3675:
3672:The Independent
3663:
3659:
3606:
3602:
3595:
3581:
3577:
3570:
3550:
3543:
3531:
3529:
3520:
3519:
3516:
3515:
3511:
3501:
3499:
3491:
3490:
3486:
3479:
3463:
3459:
3449:
3447:
3444:Becoming a Chef
3438:
3437:
3422:
3406:
3402:
3386:
3382:
3372:
3370:
3360:
3356:
3349:
3333:
3329:
3319:
3317:
3312:
3311:
3307:
3301:Wayback Machine
3292:
3288:
3281:
3265:
3261:
3251:
3237:
3233:
3226:
3210:
3206:
3196:
3194:
3181:
3180:
3176:
3166:
3164:
3153:
3149:
3134:
3130:
3105:10.1002/fes3.64
3085:
3081:
3075:Wayback Machine
3066:
3062:
3049:
3047:
3038:
3037:
3033:
3023:
3021:
3008:
3007:
3003:
2993:
2991:
2989:Huffington Post
2981:
2977:
2961:
2960:
2954:
2952:
2934:
2930:
2920:
2918:
2909:
2908:
2904:
2873:
2869:
2858:
2854:
2823:
2816:
2785:
2781:
2749:
2745:
2722:
2718:
2672:
2668:
2610:
2606:
2564:
2560:
2505:
2501:
2491:
2475:
2471:
2457:
2455:
2446:
2445:
2441:
2428:
2426:
2416:
2412:
2357:
2353:
2343:
2341:
2332:
2331:
2327:
2321:Wayback Machine
2312:
2308:
2300:
2296:
2285:Natural History
2280:
2276:
2269:
2259:Food in History
2255:
2251:
2238:
2231:
2224:
2210:
2206:
2200:Wayback Machine
2186:
2182:
2172:
2170:
2160:
2156:
2146:
2144:
2126:
2122:
2112:
2110:
2101:
2100:
2096:
2086:
2084:
2074:
2070:
2044:
2030:
2026:
2009:
2002:
1997:
1992:
1917:
1879:
1872:
1869:
1834:
1807:
1691:
1674:
1648:
1631:
1624:
1619:
1611:
1568:
1562:
1555:
1554:, ready to bake
1548:
1539:
1536:
1527:
1524:
1442:
1436:
1384:
1369:Aberdour Castle
1361:
1355:
1328:sodium chloride
1324:
1307:Bread improvers
1304:
1298:
1296:Bread improvers
1289:
1268:
1209:
1203:
1179:
1161:
1013:
972:
959:
874:
828:A study by the
778:sunflower seeds
710:
705:
698:
695:
686:
680:
563:Southern Africa
531:
530:
529:
528:
527:
517:
509:
508:
502:
494:
493:
490:
479:
473:
414:Pliny the Elder
379:
342:
336:
288:
189:Old High German
155:
97:
82:Cookbook: Bread
54:
40:
35:
28:
23:
22:
15:
12:
11:
5:
8564:
8554:
8553:
8548:
8543:
8538:
8533:
8531:Ancient dishes
8528:
8511:
8510:
8508:
8507:
8497:
8487:
8477:
8467:
8457:
8445:
8432:
8429:
8428:
8426:
8425:
8424:
8423:
8413:
8412:
8411:
8401:
8400:
8399:
8394:
8384:
8379:
8374:
8369:
8363:
8361:
8357:
8356:
8354:
8353:
8352:
8351:
8344:Lists of foods
8341:
8336:
8330:
8328:
8324:
8323:
8321:
8320:
8315:
8310:
8305:
8300:
8295:
8294:
8293:
8288:
8278:
8273:
8267:
8265:
8261:
8260:
8258:
8257:
8252:
8247:
8242:
8237:
8232:
8227:
8222:
8217:
8212:
8207:
8202:
8197:
8192:
8187:
8182:
8177:
8172:
8167:
8162:
8157:
8152:
8147:
8142:
8137:
8132:
8127:
8122:
8117:
8112:
8107:
8101:
8099:
8093:
8092:
8090:
8089:
8084:
8079:
8078:
8077:
8067:
8062:
8057:
8056:
8055:
8045:
8040:
8039:
8038:
8033:
8028:
8018:
8012:
8010:
8006:
8005:
8003:
8002:
7997:
7992:
7987:
7982:
7977:
7972:
7967:
7962:
7957:
7952:
7947:
7942:
7937:
7932:
7927:
7926:
7925:
7920:
7915:
7910:
7905:
7900:
7895:
7890:
7880:
7875:
7870:
7865:
7860:
7859:
7858:
7853:
7848:
7843:
7838:
7828:
7823:
7821:Greek-American
7818:
7813:
7808:
7807:
7806:
7801:
7796:
7791:
7786:
7781:
7776:
7771:
7766:
7761:
7756:
7746:
7741:
7736:
7731:
7726:
7721:
7716:
7715:
7714:
7704:
7699:
7693:
7691:
7687:
7686:
7684:
7683:
7678:
7673:
7668:
7663:
7658:
7653:
7648:
7643:
7638:
7633:
7628:
7623:
7618:
7613:
7608:
7603:
7598:
7593:
7592:
7591:
7581:
7576:
7571:
7566:
7561:
7556:
7551:
7546:
7541:
7540:
7539:
7534:
7529:
7524:
7519:
7514:
7509:
7504:
7499:
7494:
7489:
7479:
7474:
7469:
7464:
7459:
7454:
7452:Sierra Leonean
7449:
7444:
7439:
7434:
7429:
7424:
7419:
7414:
7409:
7404:
7403:
7402:
7397:
7392:
7387:
7382:
7377:
7372:
7367:
7362:
7357:
7347:
7342:
7337:
7332:
7327:
7322:
7317:
7312:
7307:
7302:
7297:
7292:
7287:
7282:
7277:
7272:
7267:
7262:
7257:
7252:
7247:
7242:
7237:
7232:
7227:
7222:
7217:
7212:
7207:
7202:
7197:
7192:
7187:
7182:
7181:
7180:
7175:
7165:
7160:
7155:
7150:
7145:
7140:
7135:
7130:
7125:
7120:
7115:
7110:
7105:
7100:
7095:
7090:
7089:
7088:
7083:
7073:
7068:
7063:
7058:
7057:
7056:
7046:
7041:
7036:
7035:
7034:
7029:
7024:
7019:
7014:
7009:
7004:
6999:
6994:
6989:
6984:
6974:
6969:
6964:
6959:
6954:
6953:
6952:
6947:
6942:
6937:
6932:
6927:
6922:
6917:
6912:
6907:
6902:
6897:
6892:
6887:
6877:
6876:
6875:
6870:
6865:
6860:
6855:
6850:
6845:
6840:
6835:
6830:
6825:
6820:
6815:
6810:
6805:
6800:
6795:
6790:
6785:
6780:
6775:
6770:
6765:
6760:
6755:
6750:
6745:
6740:
6730:
6725:
6720:
6715:
6710:
6705:
6700:
6695:
6694:
6693:
6688:
6683:
6678:
6668:
6663:
6658:
6653:
6648:
6643:
6642:
6641:
6636:
6634:French Guianan
6631:
6626:
6616:
6611:
6610:
6609:
6599:
6594:
6589:
6584:
6579:
6574:
6569:
6564:
6559:
6554:
6549:
6544:
6539:
6534:
6533:
6532:
6527:
6517:
6512:
6507:
6502:
6497:
6492:
6487:
6486:
6485:
6480:
6475:
6470:
6465:
6460:
6455:
6450:
6440:
6435:
6430:
6425:
6424:
6423:
6418:
6408:
6403:
6398:
6393:
6388:
6383:
6378:
6373:
6372:
6371:
6366:
6361:
6356:
6354:Northern Irish
6351:
6346:
6341:
6336:
6326:
6321:
6316:
6311:
6306:
6301:
6296:
6291:
6286:
6281:
6276:
6271:
6266:
6261:
6256:
6251:
6246:
6241:
6236:
6235:
6234:
6229:
6224:
6219:
6214:
6209:
6204:
6199:
6194:
6189:
6184:
6179:
6169:
6164:
6159:
6153:
6151:
6140:
6139:
6137:
6136:
6135:
6134:
6132:Middle Eastern
6129:
6124:
6122:Latin American
6119:
6111:
6106:
6105:
6104:
6099:
6094:
6089:
6079:
6078:
6077:
6072:
6067:
6062:
6057:
6047:
6046:
6045:
6040:
6035:
6030:
6020:
6019:
6018:
6013:
6008:
5997:
5995:
5991:
5990:
5983:
5982:
5975:
5968:
5960:
5951:
5950:
5948:
5947:
5942:
5937:
5932:
5927:
5922:
5917:
5912:
5907:
5902:
5897:
5892:
5887:
5882:
5878:
5875:
5874:
5872:
5871:
5864:
5859:
5857:Kangaroo grass
5854:
5849:
5844:
5839:
5833:
5831:
5827:
5826:
5823:
5822:
5820:
5819:
5813:
5811:
5805:
5804:
5801:
5800:
5798:
5797:
5792:
5787:
5782:
5777:
5770:
5763:
5756:
5748:
5746:
5737:
5731:
5730:
5728:
5727:
5722:
5716:
5714:
5705:
5699:
5698:
5695:
5694:
5691:
5690:
5687:
5686:
5684:
5683:
5678:
5673:
5667:
5665:
5659:
5658:
5656:
5655:
5650:
5645:
5640:
5635:
5630:
5624:
5618:
5605:
5604:
5602:
5601:
5596:
5591:
5586:
5581:
5576:
5571:
5566:
5561:
5556:
5551:
5546:
5540:
5534:
5528:
5527:
5516:
5515:
5508:
5501:
5493:
5484:
5483:
5473:
5470:
5469:
5467:
5466:
5461:
5456:
5451:
5446:
5441:
5436:
5434:Refined grains
5431:
5429:Plant breeding
5426:
5420:
5418:
5414:
5413:
5411:
5410:
5409:
5408:
5403:
5398:
5393:
5388:
5378:
5372:
5370:
5366:
5365:
5363:
5362:
5357:
5355:Wheat germ oil
5352:
5347:
5342:
5337:
5332:
5327:
5321:
5319:
5315:
5314:
5312:
5311:
5306:
5301:
5296:
5291:
5286:
5281:
5276:
5267:
5263:
5261:
5257:
5256:
5254:
5253:
5248:
5247:
5246:
5236:
5230:
5225:
5220:
5215:
5210:
5204:
5202:
5198:
5197:
5195:
5194:
5189:
5184:
5179:
5174:
5169:
5164:
5159:
5154:
5148:
5146:
5140:
5139:
5137:
5136:
5131:
5126:
5125:
5124:
5117:Wheat diseases
5113:
5111:
5107:
5106:
5099:
5097:
5095:
5094:
5089:
5084:
5079:
5074:
5069:
5068:
5067:
5062:
5057:
5052:
5041:
5039:
5033:
5032:
5025:
5024:
5017:
5010:
5002:
4993:
4992:
4980:
4977:
4976:
4974:
4973:
4968:
4963:
4958:
4953:
4948:
4943:
4938:
4933:
4928:
4926:British breads
4923:
4918:
4913:
4908:
4902:
4900:
4896:
4895:
4893:
4892:
4887:
4882:
4880:Bread and salt
4877:
4872:
4867:
4861:
4859:
4855:
4854:
4852:
4851:
4846:
4841:
4836:
4831:
4826:
4821:
4816:
4811:
4806:
4800:
4798:
4794:
4793:
4791:
4790:
4788:Vienna process
4785:
4783:Straight dough
4780:
4775:
4770:
4765:
4760:
4755:
4753:No-knead bread
4750:
4745:
4740:
4735:
4730:
4725:
4720:
4714:
4712:
4706:
4705:
4703:
4702:
4697:
4692:
4687:
4682:
4677:
4672:
4667:
4662:
4657:
4652:
4646:
4644:
4640:
4639:
4637:
4636:
4631:
4626:
4621:
4616:
4611:
4606:
4601:
4596:
4591:
4586:
4581:
4575:
4573:
4569:
4568:
4561:
4559:
4557:
4556:
4551:
4546:
4541:
4536:
4531:
4526:
4524:Sandwich bread
4521:
4516:
4511:
4506:
4501:
4496:
4491:
4485:
4483:
4477:
4476:
4469:
4468:
4461:
4454:
4446:
4440:
4439:
4426:
4425:External links
4423:
4421:
4420:
4414:
4401:
4395:
4382:
4376:
4361:
4355:
4349:. Henry Holt.
4340:
4334:
4321:
4307:
4292:
4277:
4275:
4272:
4269:
4268:
4242:
4235:
4214:
4203:(in Hungarian)
4201:www.nepmese.hu
4188:
4159:
4137:
4102:
4077:
4052:
4030:
4004:
3997:
3977:
3963:
3943:
3921:
3896:
3885:
3878:
3858:
3832:
3825:
3805:
3787:
3748:
3722:
3705:
3685:
3657:
3600:
3593:
3575:
3568:
3541:
3509:
3497:Weekend Bakery
3484:
3477:
3457:
3420:
3400:
3380:
3354:
3347:
3327:
3305:
3286:
3279:
3259:
3249:
3231:
3224:
3204:
3174:
3147:
3128:
3099:(3): 178â202.
3079:
3060:
3031:
3014:Simply Recipes
3001:
2975:
2928:
2902:
2867:
2852:
2833:(2): 115â119.
2814:
2789:Food Chemistry
2779:
2743:
2716:
2666:
2604:
2558:
2499:
2489:
2469:
2439:
2410:
2365:Microorganisms
2351:
2325:
2306:
2294:
2274:
2267:
2249:
2229:
2222:
2204:
2180:
2154:
2120:
2094:
2068:
2042:
2024:
1999:
1998:
1996:
1993:
1991:
1990:
1984:
1978:
1972:
1966:
1960:
1954:
1949:
1943:
1941:List of breads
1938:
1932:
1926:
1920:
1911:
1905:
1899:
1893:
1886:
1885:
1884:
1868:
1865:
1846:medieval times
1833:
1830:
1806:
1803:
1762:bread and salt
1687:Main article:
1682:bread and salt
1673:
1670:
1647:
1644:
1630:
1627:
1622:
1617:
1610:
1607:
1564:Main article:
1561:
1558:
1557:
1556:
1549:
1542:
1540:
1537:
1530:
1528:
1525:
1518:
1500:straight dough
1468:carbon dioxide
1438:Main article:
1435:
1432:
1383:
1380:
1354:
1351:
1323:
1320:
1302:Bread improver
1300:Main article:
1297:
1294:
1288:
1285:
1273:dairy products
1267:
1264:
1252:no-knead bread
1205:Main article:
1202:
1199:
1177:
1160:
1157:
1012:
1009:
971:
968:
958:
955:
939:bread puddings
873:
870:
866:trace elements
736:phenolic acids
709:
706:
704:
701:
700:
699:
696:
689:
687:
681:
674:
520:RuisreikÀleipÀ
518:
511:
510:
506:sprouted bread
503:
496:
495:
491:
484:
483:
482:
481:
480:
477:List of breads
475:Main article:
472:
469:
380: 2200 BC
338:Main article:
335:
332:
326:or perhaps to
265:Modern English
207:Proto-Germanic
154:
151:
99:
98:
96:
95:
84:
73:
70:
69:
60:
56:
55:
52:
26:
9:
6:
4:
3:
2:
8563:
8552:
8551:World cuisine
8549:
8547:
8544:
8542:
8541:Types of food
8539:
8537:
8534:
8532:
8529:
8527:
8524:
8523:
8521:
8506:
8498:
8496:
8488:
8486:
8482:
8478:
8476:
8468:
8466:
8458:
8456:
8446:
8444:
8439:
8434:
8433:
8430:
8422:
8419:
8418:
8417:
8414:
8410:
8407:
8406:
8405:
8402:
8398:
8395:
8393:
8390:
8389:
8388:
8385:
8383:
8380:
8378:
8377:Culinary arts
8375:
8373:
8370:
8368:
8365:
8364:
8362:
8358:
8350:
8347:
8346:
8345:
8342:
8340:
8337:
8335:
8332:
8331:
8329:
8325:
8319:
8316:
8314:
8311:
8309:
8306:
8304:
8301:
8299:
8296:
8292:
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8284:
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8282:
8279:
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8269:
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8218:
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8146:
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8141:
8138:
8136:
8133:
8131:
8128:
8126:
8123:
8121:
8120:Ancient Roman
8118:
8116:
8113:
8111:
8110:Ancient Greek
8108:
8106:
8103:
8102:
8100:
8098:
8094:
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8054:
8051:
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8044:
8041:
8037:
8034:
8032:
8029:
8027:
8026:Goan Catholic
8024:
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8022:
8019:
8017:
8014:
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8011:
8007:
8001:
7998:
7996:
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7988:
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7951:
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7876:
7874:
7871:
7869:
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7864:
7861:
7857:
7854:
7852:
7849:
7847:
7844:
7842:
7839:
7837:
7834:
7833:
7832:
7829:
7827:
7824:
7822:
7819:
7817:
7814:
7812:
7811:Crimean Tatar
7809:
7805:
7802:
7800:
7797:
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7790:
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7780:
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7700:
7698:
7695:
7694:
7692:
7688:
7682:
7679:
7677:
7674:
7672:
7669:
7667:
7664:
7662:
7659:
7657:
7654:
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7642:
7639:
7637:
7634:
7632:
7629:
7627:
7624:
7622:
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7614:
7612:
7609:
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7602:
7599:
7597:
7594:
7590:
7587:
7586:
7585:
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7577:
7575:
7572:
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7560:
7557:
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7508:
7505:
7503:
7500:
7498:
7495:
7493:
7490:
7488:
7485:
7484:
7483:
7480:
7478:
7477:South African
7475:
7473:
7470:
7468:
7465:
7463:
7460:
7458:
7455:
7453:
7450:
7448:
7445:
7443:
7440:
7438:
7435:
7433:
7432:Saudi Arabian
7430:
7428:
7425:
7423:
7420:
7418:
7415:
7413:
7410:
7408:
7405:
7401:
7398:
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7393:
7391:
7388:
7386:
7383:
7381:
7378:
7376:
7373:
7371:
7368:
7366:
7363:
7361:
7358:
7356:
7353:
7352:
7351:
7348:
7346:
7343:
7341:
7338:
7336:
7333:
7331:
7328:
7326:
7323:
7321:
7318:
7316:
7313:
7311:
7308:
7306:
7303:
7301:
7298:
7296:
7293:
7291:
7288:
7286:
7283:
7281:
7278:
7276:
7273:
7271:
7268:
7266:
7263:
7261:
7258:
7256:
7253:
7251:
7248:
7246:
7243:
7241:
7238:
7236:
7233:
7231:
7228:
7226:
7223:
7221:
7218:
7216:
7213:
7211:
7208:
7206:
7203:
7201:
7198:
7196:
7193:
7191:
7188:
7186:
7183:
7179:
7176:
7174:
7171:
7170:
7169:
7166:
7164:
7161:
7159:
7156:
7154:
7151:
7149:
7148:Luxembourgish
7146:
7144:
7141:
7139:
7136:
7134:
7131:
7129:
7126:
7124:
7121:
7119:
7116:
7114:
7111:
7109:
7106:
7104:
7101:
7099:
7096:
7094:
7091:
7087:
7084:
7082:
7079:
7078:
7077:
7074:
7072:
7069:
7067:
7064:
7062:
7059:
7055:
7052:
7051:
7050:
7047:
7045:
7042:
7040:
7037:
7033:
7030:
7028:
7025:
7023:
7020:
7018:
7015:
7013:
7010:
7008:
7005:
7003:
7000:
6998:
6995:
6993:
6990:
6988:
6985:
6983:
6980:
6979:
6978:
6975:
6973:
6970:
6968:
6965:
6963:
6960:
6958:
6955:
6951:
6948:
6946:
6943:
6941:
6938:
6936:
6933:
6931:
6928:
6926:
6923:
6921:
6918:
6916:
6913:
6911:
6908:
6906:
6903:
6901:
6898:
6896:
6893:
6891:
6888:
6886:
6883:
6882:
6881:
6878:
6874:
6871:
6869:
6868:Uttar Pradesh
6866:
6864:
6861:
6859:
6856:
6854:
6851:
6849:
6846:
6844:
6841:
6839:
6836:
6834:
6831:
6829:
6826:
6824:
6821:
6819:
6816:
6814:
6811:
6809:
6806:
6804:
6803:Maharashtrian
6801:
6799:
6796:
6794:
6791:
6789:
6786:
6784:
6781:
6779:
6776:
6774:
6771:
6769:
6766:
6764:
6763:Chhattisgarhi
6761:
6759:
6756:
6754:
6751:
6749:
6746:
6744:
6741:
6739:
6736:
6735:
6734:
6731:
6729:
6726:
6724:
6721:
6719:
6716:
6714:
6711:
6709:
6706:
6704:
6701:
6699:
6696:
6692:
6689:
6687:
6684:
6682:
6679:
6677:
6674:
6673:
6672:
6669:
6667:
6664:
6662:
6659:
6657:
6654:
6652:
6649:
6647:
6644:
6640:
6637:
6635:
6632:
6630:
6627:
6625:
6622:
6621:
6620:
6617:
6615:
6612:
6608:
6605:
6604:
6603:
6600:
6598:
6595:
6593:
6590:
6588:
6585:
6583:
6580:
6578:
6575:
6573:
6570:
6568:
6565:
6563:
6560:
6558:
6557:East Timorese
6555:
6553:
6550:
6548:
6545:
6543:
6540:
6538:
6535:
6531:
6528:
6526:
6523:
6522:
6521:
6518:
6516:
6513:
6511:
6508:
6506:
6503:
6501:
6498:
6496:
6493:
6491:
6488:
6484:
6481:
6479:
6476:
6474:
6471:
6469:
6466:
6464:
6461:
6459:
6456:
6454:
6451:
6449:
6446:
6445:
6444:
6441:
6439:
6436:
6434:
6431:
6429:
6426:
6422:
6419:
6417:
6414:
6413:
6412:
6409:
6407:
6404:
6402:
6399:
6397:
6394:
6392:
6389:
6387:
6384:
6382:
6379:
6377:
6374:
6370:
6367:
6365:
6362:
6360:
6357:
6355:
6352:
6350:
6347:
6345:
6342:
6340:
6337:
6335:
6332:
6331:
6330:
6327:
6325:
6322:
6320:
6317:
6315:
6312:
6310:
6307:
6305:
6302:
6300:
6297:
6295:
6292:
6290:
6287:
6285:
6282:
6280:
6277:
6275:
6272:
6270:
6267:
6265:
6262:
6260:
6257:
6255:
6252:
6250:
6247:
6245:
6242:
6240:
6237:
6233:
6230:
6228:
6225:
6223:
6220:
6218:
6215:
6213:
6210:
6208:
6205:
6203:
6200:
6198:
6197:Midwestern US
6195:
6193:
6190:
6188:
6185:
6183:
6180:
6178:
6175:
6174:
6173:
6170:
6168:
6165:
6163:
6160:
6158:
6155:
6154:
6152:
6150:
6145:
6141:
6133:
6130:
6128:
6127:Mediterranean
6125:
6123:
6120:
6118:
6115:
6114:
6112:
6110:
6107:
6103:
6100:
6098:
6095:
6093:
6090:
6088:
6085:
6084:
6083:
6080:
6076:
6073:
6071:
6068:
6066:
6063:
6061:
6058:
6056:
6053:
6052:
6051:
6048:
6044:
6041:
6039:
6036:
6034:
6031:
6029:
6026:
6025:
6024:
6021:
6017:
6014:
6012:
6009:
6007:
6004:
6003:
6002:
5999:
5998:
5996:
5992:
5988:
5981:
5976:
5974:
5969:
5967:
5962:
5961:
5958:
5946:
5943:
5941:
5938:
5936:
5933:
5931:
5928:
5926:
5925:Domestication
5923:
5921:
5918:
5916:
5913:
5911:
5908:
5906:
5903:
5901:
5898:
5896:
5893:
5891:
5890:Founder crops
5888:
5886:
5883:
5880:
5879:
5876:
5870:
5869:
5865:
5863:
5860:
5858:
5855:
5853:
5850:
5848:
5845:
5843:
5840:
5838:
5835:
5834:
5832:
5828:
5818:
5815:
5814:
5812:
5810:
5806:
5796:
5793:
5791:
5788:
5786:
5783:
5781:
5778:
5776:
5775:
5771:
5769:
5768:
5764:
5762:
5761:
5757:
5755:
5754:
5750:
5749:
5747:
5745:
5741:
5738:
5736:
5735:Amaranthaceae
5732:
5726:
5723:
5721:
5718:
5717:
5715:
5713:
5709:
5706:
5704:
5703:Pseudocereals
5700:
5682:
5679:
5677:
5674:
5672:
5669:
5668:
5666:
5664:
5660:
5654:
5651:
5649:
5646:
5644:
5641:
5639:
5636:
5634:
5631:
5629:
5626:
5625:
5622:
5619:
5617:
5610:
5606:
5600:
5597:
5595:
5592:
5590:
5587:
5585:
5582:
5580:
5577:
5575:
5572:
5570:
5567:
5565:
5562:
5560:
5557:
5555:
5552:
5550:
5547:
5545:
5542:
5541:
5538:
5535:
5533:
5529:
5525:
5524:pseudocereals
5521:
5514:
5509:
5507:
5502:
5500:
5495:
5494:
5491:
5481:
5471:
5465:
5462:
5460:
5457:
5455:
5452:
5450:
5447:
5445:
5442:
5440:
5437:
5435:
5432:
5430:
5427:
5425:
5422:
5421:
5419:
5415:
5407:
5404:
5402:
5399:
5397:
5396:wheat allergy
5394:
5392:
5389:
5387:
5384:
5383:
5382:
5379:
5377:
5374:
5373:
5371:
5367:
5361:
5358:
5356:
5353:
5351:
5348:
5346:
5343:
5341:
5338:
5336:
5333:
5331:
5328:
5326:
5323:
5322:
5320:
5316:
5310:
5307:
5305:
5302:
5300:
5297:
5295:
5292:
5290:
5287:
5285:
5282:
5280:
5277:
5275:
5271:
5268:
5265:
5264:
5262:
5258:
5252:
5249:
5245:
5242:
5241:
5240:
5237:
5234:
5231:
5229:
5226:
5224:
5221:
5219:
5216:
5214:
5211:
5209:
5206:
5205:
5203:
5199:
5193:
5190:
5188:
5185:
5183:
5180:
5178:
5175:
5173:
5170:
5168:
5165:
5163:
5162:Corn exchange
5160:
5158:
5155:
5153:
5150:
5149:
5147:
5145:
5141:
5135:
5132:
5130:
5127:
5123:
5120:
5119:
5118:
5115:
5114:
5112:
5108:
5103:
5093:
5090:
5088:
5085:
5083:
5080:
5078:
5075:
5073:
5070:
5066:
5063:
5061:
5058:
5056:
5053:
5051:
5048:
5047:
5046:
5043:
5042:
5040:
5038:
5034:
5030:
5023:
5018:
5016:
5011:
5009:
5004:
5003:
5000:
4990:
4989:
4978:
4972:
4969:
4967:
4964:
4962:
4959:
4957:
4954:
4952:
4949:
4947:
4944:
4942:
4941:Indian breads
4939:
4937:
4936:French breads
4934:
4932:
4929:
4927:
4924:
4922:
4919:
4917:
4914:
4912:
4909:
4907:
4904:
4903:
4901:
4899:List articles
4897:
4891:
4888:
4886:
4883:
4881:
4878:
4876:
4873:
4871:
4868:
4866:
4863:
4862:
4860:
4856:
4850:
4847:
4845:
4842:
4840:
4837:
4835:
4832:
4830:
4827:
4825:
4822:
4820:
4819:Bread pudding
4817:
4815:
4812:
4810:
4807:
4805:
4802:
4801:
4799:
4795:
4789:
4786:
4784:
4781:
4779:
4776:
4774:
4771:
4769:
4766:
4764:
4761:
4759:
4756:
4754:
4751:
4749:
4746:
4744:
4741:
4739:
4736:
4734:
4731:
4729:
4726:
4724:
4721:
4719:
4716:
4715:
4713:
4709:Processes and
4707:
4701:
4698:
4696:
4693:
4691:
4688:
4686:
4683:
4681:
4678:
4676:
4673:
4671:
4668:
4666:
4665:Dough scraper
4663:
4661:
4658:
4656:
4655:Bread machine
4653:
4651:
4648:
4647:
4645:
4641:
4635:
4632:
4630:
4627:
4625:
4622:
4620:
4617:
4615:
4612:
4610:
4607:
4605:
4602:
4600:
4597:
4595:
4592:
4590:
4587:
4585:
4582:
4580:
4579:Baker's yeast
4577:
4576:
4574:
4570:
4565:
4555:
4552:
4550:
4547:
4545:
4542:
4540:
4537:
4535:
4532:
4530:
4527:
4525:
4522:
4520:
4517:
4515:
4512:
4510:
4507:
4505:
4502:
4500:
4497:
4495:
4492:
4490:
4487:
4486:
4484:
4482:
4478:
4474:
4467:
4462:
4460:
4455:
4453:
4448:
4447:
4444:
4437:
4433:
4429:
4428:
4417:
4411:
4407:
4402:
4398:
4396:0-521-45257-0
4392:
4388:
4383:
4379:
4373:
4369:
4368:
4362:
4358:
4352:
4348:
4347:
4341:
4337:
4331:
4327:
4322:
4320:
4319:1-4039-8684-3
4316:
4312:
4308:
4305:
4304:1-55821-575-1
4301:
4297:
4293:
4291:
4287:
4283:
4279:
4278:
4256:
4252:
4246:
4238:
4236:9780814273739
4232:
4228:
4224:
4218:
4202:
4198:
4197:"A kicsi diĂł"
4192:
4186:
4173:
4169:
4163:
4147:
4141:
4132:
4124:
4120:
4119:
4113:
4106:
4091:
4087:
4081:
4066:
4062:
4056:
4040:
4034:
4019:
4015:
4008:
4000:
3994:
3990:
3989:
3981:
3966:
3964:9781787134782
3960:
3956:
3955:
3947:
3931:
3925:
3910:
3906:
3900:
3894:
3889:
3881:
3875:
3871:
3870:
3862:
3846:
3842:
3836:
3828:
3822:
3818:
3817:
3809:
3802:
3801:
3796:
3791:
3783:
3779:
3775:
3771:
3767:
3763:
3759:
3752:
3736:
3732:
3726:
3719:
3708:
3702:
3698:
3697:
3689:
3674:
3673:
3668:
3661:
3653:
3649:
3644:
3639:
3635:
3631:
3627:
3623:
3619:
3615:
3611:
3604:
3596:
3590:
3586:
3579:
3571:
3565:
3561:
3557:
3556:
3548:
3546:
3537:
3524:
3513:
3498:
3494:
3488:
3480:
3474:
3470:
3469:
3461:
3445:
3441:
3435:
3433:
3431:
3429:
3427:
3425:
3418:
3417:1-58008-268-8
3414:
3410:
3404:
3398:
3397:0-679-40907-6
3394:
3390:
3384:
3369:
3365:
3358:
3350:
3344:
3340:
3339:
3331:
3315:
3309:
3302:
3298:
3295:
3290:
3282:
3276:
3272:
3271:
3263:
3256:
3252:
3246:
3242:
3235:
3227:
3221:
3217:
3216:
3208:
3192:
3188:
3184:
3178:
3162:
3158:
3151:
3144:
3140:
3137:
3132:
3124:
3120:
3115:
3110:
3106:
3102:
3098:
3094:
3090:
3083:
3076:
3072:
3069:
3064:
3057:
3045:
3041:
3035:
3019:
3015:
3011:
3005:
2990:
2986:
2979:
2971:
2965:
2951:
2947:
2943:
2939:
2932:
2916:
2912:
2906:
2898:
2894:
2890:
2886:
2882:
2878:
2871:
2863:
2856:
2848:
2844:
2840:
2836:
2832:
2828:
2821:
2819:
2810:
2806:
2802:
2798:
2795:(4): 997â99.
2794:
2790:
2783:
2775:
2771:
2767:
2763:
2759:
2755:
2747:
2739:
2735:
2731:
2727:
2720:
2713:
2711:
2710:wheat allergy
2705:
2701:
2697:
2693:
2689:
2685:
2682:(5): 559â75.
2681:
2677:
2670:
2663:
2661:
2657:
2656:gluten ataxia
2653:
2649:
2643:
2639:
2635:
2631:
2627:
2623:
2619:
2615:
2608:
2601:
2600:
2595:
2589:
2585:
2581:
2577:
2574:(3): 477â91.
2573:
2569:
2562:
2554:
2550:
2545:
2540:
2536:
2532:
2527:
2522:
2519:(2): 575â90.
2518:
2514:
2510:
2503:
2496:
2492:
2486:
2482:
2481:
2473:
2466:
2453:
2449:
2443:
2436:
2425:
2421:
2414:
2406:
2402:
2397:
2392:
2388:
2384:
2379:
2374:
2370:
2366:
2362:
2355:
2339:
2335:
2329:
2323:, 7 June 2011
2322:
2318:
2315:
2310:
2303:
2298:
2291:
2287:
2286:
2278:
2270:
2264:
2260:
2253:
2246:
2242:
2236:
2234:
2225:
2219:
2215:
2208:
2201:
2197:
2194:
2190:
2184:
2169:
2165:
2158:
2143:
2139:
2135:
2131:
2124:
2108:
2104:
2098:
2083:
2079:
2072:
2065:
2063:
2059:
2055:
2051:
2045:
2039:
2035:
2028:
2020:
2019:
2014:
2007:
2005:
2000:
1988:
1985:
1982:
1979:
1976:
1973:
1970:
1967:
1964:
1961:
1958:
1955:
1953:
1950:
1947:
1944:
1942:
1939:
1936:
1933:
1930:
1927:
1924:
1923:Bread machine
1921:
1915:
1912:
1909:
1906:
1903:
1900:
1897:
1894:
1891:
1888:
1887:
1882:
1876:
1871:
1864:
1862:
1858:
1854:
1849:
1847:
1843:
1839:
1829:
1827:
1823:
1822:
1816:
1814:
1813:
1802:
1799:
1798:
1792:
1790:
1786:
1782:
1778:
1774:
1769:
1767:
1763:
1759:
1755:
1751:
1747:
1743:
1739:
1735:
1731:
1727:
1722:
1719:, bread is a
1718:
1713:
1711:
1707:
1703:
1699:
1695:
1690:
1683:
1678:
1669:
1667:
1662:
1660:
1656:
1652:
1651:Aerated bread
1643:
1641:
1640:
1635:
1626:
1620:
1606:
1602:
1598:
1596:
1592:
1589:
1585:
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1572:
1567:
1553:
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1534:
1529:
1522:
1517:
1516:
1515:
1513:
1509:
1505:
1501:
1496:
1494:
1489:
1484:
1479:
1477:
1473:
1472:baker's yeast
1469:
1465:
1461:
1460:
1455:
1446:
1441:
1440:Baker's yeast
1431:
1429:
1425:
1421:
1417:
1413:
1412:
1407:
1406:
1401:
1397:
1393:
1389:
1388:baking powder
1379:
1377:
1370:
1365:
1360:
1350:
1348:
1344:
1340:
1335:
1333:
1329:
1319:
1316:
1312:
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1303:
1293:
1284:
1282:
1278:
1274:
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1261:
1257:
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1249:
1245:
1241:
1237:
1233:
1229:
1224:
1221:
1217:
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1196:
1192:
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1181:
1175:
1171:
1166:
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1139:
1135:
1131:
1126:
1124:
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1116:
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1108:
1104:
1100:
1096:
1092:
1088:
1084:
1080:
1076:
1072:
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1064:
1060:
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1052:
1049:). It may be
1048:
1044:
1040:
1036:
1032:
1028:
1019:
1015:
1008:
1006:
1002:
998:
994:
993:dietary fiber
989:
985:
976:
967:
964:
963:carbohydrates
954:
952:
948:
944:
940:
936:
932:
928:
923:
921:
917:
913:
909:
905:
901:
897:
893:
889:
882:
881:Bread pudding
878:
872:Culinary uses
869:
867:
863:
859:
855:
851:
847:
843:
839:
835:
831:
826:
824:
820:
816:
812:
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805:
801:
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793:
789:
785:
779:
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727:
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693:
688:
684:
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672:
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669:
665:
661:
657:
653:
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644:
642:
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634:
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622:
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614:
610:
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591:
587:
583:
580:
576:
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568:
564:
560:
556:
552:
548:
544:
540:
536:
533:Bread is the
525:
521:
515:
507:
500:
488:
478:
468:
465:
461:
456:
453:
451:
447:
443:
439:
435:
431:
427:
423:
419:
415:
411:
406:
404:
400:
396:
392:
385:
374:
370:
366:
364:
363:cereal grains
360:
356:
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341:
331:
329:
325:
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311:
307:
303:
299:
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282:
278:
274:
270:
266:
262:
258:
254:
250:
246:
242:
237:
232:
228:
227:bochen chleba
224:
220:
216:
212:
208:
203:
199:
194:
190:
186:
182:
181:
176:
171:
165:
160:
150:
148:
144:
141:Bread may be
139:
137:
133:
130:. Throughout
129:
126:, usually by
125:
121:
117:
113:
109:
105:
94:
90:
85:
83:
79:
75:
74:
71:
68:
64:
61:
57:
50:
45:
37:
33:
19:
8546:Wheat dishes
8536:Staple foods
8308:Note by Note
8286:New American
7975:Pontic Greek
7856:South Indian
7851:North Indian
7522:Extremaduran
7412:Saint Lucian
7086:South Korean
7081:North Korean
6945:Palembangese
6873:Uttarakhandi
6359:Saint Helena
6349:Gibraltarian
6217:Puerto Rican
5866:
5837:Canary grass
5772:
5765:
5758:
5751:
5712:Polygonaceae
5559:Maize (Corn)
5360:Wheat gluten
5324:
5129:Wheat mildew
5065:Winter wheat
4986:
4971:Toast dishes
4966:Swiss breads
4961:Sweet breads
4951:Quick breads
4916:Bread dishes
4869:
4829:French toast
4814:Bread pakora
4804:Bread crumbs
4472:
4405:
4386:
4366:
4345:
4325:
4310:
4295:
4281:
4259:. Retrieved
4254:
4245:
4226:
4217:
4205:. Retrieved
4200:
4191:
4184:
4176:. Retrieved
4172:the original
4162:
4150:. Retrieved
4140:
4116:
4105:
4093:. Retrieved
4089:
4080:
4068:. Retrieved
4064:
4055:
4043:. Retrieved
4033:
4023:30 September
4021:. Retrieved
4018:The Atlantic
4017:
4007:
3987:
3980:
3968:. Retrieved
3953:
3946:
3934:. Retrieved
3924:
3912:. Retrieved
3908:
3899:
3888:
3868:
3861:
3849:. Retrieved
3835:
3815:
3808:
3798:
3790:
3768:(4): 26â27.
3765:
3761:
3751:
3739:. Retrieved
3735:the original
3725:
3717:
3710:. Retrieved
3695:
3688:
3676:. Retrieved
3670:
3660:
3617:
3613:
3603:
3587:. Springer.
3584:
3578:
3554:
3512:
3500:. Retrieved
3496:
3487:
3467:
3460:
3448:. Retrieved
3443:
3408:
3403:
3388:
3383:
3371:. Retrieved
3367:
3357:
3337:
3330:
3318:. Retrieved
3308:
3289:
3269:
3262:
3254:
3240:
3234:
3214:
3207:
3195:. Retrieved
3191:the original
3177:
3165:. Retrieved
3161:the original
3150:
3135:
3131:
3096:
3092:
3082:
3063:
3055:
3048:. Retrieved
3044:The Guardian
3043:
3034:
3022:. Retrieved
3018:the original
3013:
3004:
2992:. Retrieved
2988:
2978:
2953:, retrieved
2941:
2931:
2919:. Retrieved
2914:
2905:
2880:
2876:
2870:
2861:
2855:
2830:
2826:
2792:
2788:
2782:
2757:
2753:
2746:
2729:
2725:
2719:
2707:
2679:
2675:
2669:
2645:
2620:(1): 57â62.
2617:
2613:
2607:
2598:
2591:
2571:
2567:
2561:
2516:
2512:
2502:
2494:
2479:
2472:
2463:
2456:. Retrieved
2452:the original
2442:
2434:
2427:. Retrieved
2418:Peña, R. J.
2413:
2368:
2364:
2354:
2342:. Retrieved
2328:
2309:
2297:
2289:
2284:
2277:
2258:
2252:
2244:
2240:
2213:
2207:
2188:
2183:
2171:. Retrieved
2167:
2157:
2145:. Retrieved
2134:The Guardian
2133:
2123:
2111:. Retrieved
2106:
2097:
2087:30 September
2085:. Retrieved
2081:
2071:
2061:
2057:
2056:from Gothic
2053:
2049:
2047:
2033:
2027:
2016:
1963:Sliced bread
1850:
1842:adulteration
1835:
1819:
1817:
1810:
1808:
1795:
1793:
1788:
1785:sliced bread
1770:
1729:
1714:
1692:
1663:
1649:
1637:
1632:
1612:
1603:
1599:
1591:fermentation
1580:lactobacilli
1577:
1497:
1480:
1476:pure culture
1457:
1451:
1428:banana bread
1409:
1405:quick breads
1403:
1385:
1374:
1336:
1325:
1305:
1290:
1269:
1225:
1210:
1193:
1182:
1162:
1127:
1024:
1014:
997:antioxidants
981:
960:
943:French toast
924:
888:temperatures
885:
827:
823:carcinogenic
813:
782:
749:glucosides,
744:
730:
726:ferulic acid
711:
645:
598:
547:North Africa
543:Central Asia
532:
464:fermentation
457:
454:
407:
388:
372:
343:
327:
321:
273:West Frisian
178:
156:
140:
103:
102:
36:
8495:WikiProject
8075:Kosher food
7457:Singaporean
7447:Seychellois
7422:Sammarinese
7305:Palestinian
7265:New Zealand
7235:Montenegrin
7205:Mauritanian
7200:Marshallese
7012:Piedmontese
6940:Minangkabau
6910:Gorontalese
6691:Heptanesean
6607:Kapampangan
6530:Greenlandic
6406:Cameroonian
6274:Bangladeshi
6264:Azerbaijani
6222:Southern US
6207:New Mexican
6202:New English
6177:Californian
5994:Continental
5760:A. cruentus
5753:A. caudatus
5554:Job's tears
5449:Whole grain
5439:Staple food
5376:Anaphylaxis
5134:Hessian fly
4921:Bread rolls
4870:Breadmaking
4768:Pre-slicing
4763:Pre-ferment
4685:Stand mixer
4670:Farinograph
4572:Ingredients
4554:Whole wheat
4549:White bread
4519:Salt-rising
4489:Brown bread
4168:"Home page"
3391:, Villard,
2371:(7): 1416.
2239:Arzani A.:
2082:Bon Appetit
1987:White bread
1957:Quick bread
1908:Bread dildo
1881:Food portal
1861:flour fraud
1857:wheat flour
1742:breadbasket
1595:acetic acid
1584:lactic acid
1504:pre-ferment
1411:soda breads
1400:baking soda
1315:antistaling
1275:(including
1159:Formulation
1075:baking soda
1011:Preparation
927:breadcrumbs
914:containing
664:corn starch
652:xanthan gum
539:Middle East
535:staple food
196:and modern
159:Old English
136:agriculture
108:staple food
8520:Categories
8318:Vegetarian
8097:Historical
7841:Indonesian
7789:Indonesian
7759:Australian
7681:Zimbabwean
7661:Vietnamese
7656:Venezuelan
7544:Sri Lankan
7512:Cantabrian
7487:Andalusian
7437:Senegalese
7417:Salvadoran
7365:Circassian
7335:Portuguese
7320:Paraguayan
7310:Panamanian
7270:Nicaraguan
7245:Mozambican
7225:Monégasque
7178:Sarawakian
7153:Macedonian
7143:Lithuanian
7007:Neapolitan
6880:Indonesian
6838:Rajasthani
6813:Meghalayan
6788:Jharkhandi
6743:Arunachali
6698:Guatemalan
6629:La RĂ©union
6562:Ecuadorian
6537:Djiboutian
6284:Belarusian
6254:Australian
6182:Floribbean
5920:Tell Aswad
5862:Nipa grass
5615:(Triticum)
5464:Tell Aswad
5454:Shattering
5444:Wheatpaste
5424:Bread riot
5350:Wheat beer
5304:Parboiling
5177:Peak wheat
4844:Sandwiches
4809:Bread bowl
4711:techniques
4544:Unleavened
4529:Soda bread
4504:Multigrain
4185:An example
4133:required.)
3970:25 January
3954:Loaf Story
3712:8 December
3532:|url=
3167:26 October
2732:(3): 329.
2616:(Review).
2515:(Review).
2147:8 February
2113:19 October
1995:References
1969:Slow Bread
1902:Bread clip
1896:Bread bowl
1890:Bark bread
1838:food fraud
1396:buttermilk
1357:See also:
1277:buttermilk
1172:about 62%
1153:East Timor
1103:vegetables
1043:frying pan
920:condiments
912:sandwiches
838:flatulence
819:neurotoxic
815:Acrylamide
703:Properties
271:, such as
8397:sociology
8276:Fast food
8271:Classique
8135:Byzantine
8036:Mennonite
8021:Christian
8009:Religious
7970:Peranakan
7918:Sephardic
7903:Ethiopian
7893:Ashkenazi
7846:Malaysian
7799:Pakistani
7794:Malaysian
7769:Cambodian
7719:Aromanian
7651:Vanuatuan
7641:Uruguayan
7636:Ukrainian
7589:Zanzibari
7584:Tanzanian
7574:Taiwanese
7537:Valencian
7532:Manchegan
7467:Slovenian
7380:Mordovian
7300:Pakistani
7290:Norwegian
7230:Mongolian
7210:Mauritian
7185:Maldivian
7168:Malaysian
7061:Jordanian
7022:Sardinian
6982:Abruzzese
6950:Sundanese
6935:Minahasan
6858:Telangana
6843:Sikkimese
6793:Karnataka
6728:Icelandic
6723:Hungarian
6592:Ethiopian
6542:Dominican
6495:Congolese
6490:Colombian
6458:Hong Kong
6453:Cantonese
6421:Québécois
6401:Cambodian
6396:Burundian
6386:Burkinabé
6381:Bulgarian
6334:Anguillia
6324:Brazilian
6304:Bhutanese
6279:Barbadian
6244:Argentine
6065:Levantine
6055:Caucasian
6028:Caribbean
5885:Triticeae
5809:Lamiaceae
5720:Buckwheat
5599:Wild rice
5594:Triticale
5340:Flatbread
5294:Middlings
5239:Endosperm
4743:Leavening
4718:Autolysis
4660:Bread pan
4643:Equipment
4534:Sourdough
4514:Rye bread
4499:Flatbread
4070:1 January
4045:1 January
3774:0043-3284
3678:2 October
3634:0003-6919
3502:2 October
3450:2 October
3373:2 October
3320:2 October
3197:2 October
3050:2 October
3024:2 October
2994:2 October
2708:For both
2654:(DH) and
2614:Dig. Dis.
2535:2072-6643
2513:Nutrients
2465:products.
2458:1 October
2429:1 October
2387:2076-2607
2142:0261-3077
1929:Bread pan
1789:hlÄfweard
1706:Eucharist
1704:) of the
1588:anaerobic
1566:Sourdough
1560:Sourdough
1483:sourdough
1382:Chemicals
1376:Leavening
1353:Leavening
1236:proteoses
1189:baguettes
1121:(such as
1113:(such as
1105:(such as
1097:(such as
1047:tortillas
951:meatballs
904:olive oil
800:styrofoam
798:(same as
792:disulfide
734:contains
732:Rye bread
559:Australia
522:, a flat
434:barm cake
428:, called
410:leavening
359:Neolithic
351:flatbread
310:Norwegian
290:âčSee Tfdâș
153:Etymology
118:(usually
8485:Cookbook
8465:Category
8367:Cookbook
8349:Prepared
8313:Nouvelle
8291:Eurasian
8220:Medieval
8016:Buddhist
7950:Ossetian
7935:Livonian
7913:Moroccan
7898:Bukharan
7888:American
7826:Hazaragi
7804:Peruvian
7779:Filipino
7774:Canadian
7754:American
7724:Assyrian
7621:Tuvaluan
7606:Tunisian
7601:Togolese
7549:Sudanese
7527:Galician
7507:Canarian
7497:Balearic
7492:Asturian
7345:Romanian
7325:Peruvian
7280:Nigerian
7260:Nepalese
7250:Namibian
7240:Moroccan
7220:Moldovan
7163:Malawian
7158:Malagasy
7128:Liberian
7118:Lebanese
7054:Okinawan
7049:Japanese
7044:Jamaican
7032:Venetian
7027:Sicilian
7002:Lucanian
6992:Ligurian
6930:Makassar
6925:Madurese
6920:Javanese
6890:Balinese
6885:Acehnese
6808:Manipuri
6783:Kashmiri
6778:Haryanvi
6773:Gujarati
6748:Assamese
6718:Honduran
6681:Epirotic
6666:Ghanaian
6656:Georgian
6646:Gabonese
6624:Corsican
6602:Filipino
6587:Estonian
6582:Eritrean
6567:Egyptian
6500:Croatian
6483:Xinjiang
6468:Shandong
6463:Macanese
6411:Canadian
6376:Bruneian
6364:Scottish
6319:Botswana
6309:Bolivian
6299:Beninese
6294:Belizean
6269:Bahraini
6259:Austrian
6249:Armenian
6187:Hawaiian
6172:American
6167:Algerian
6162:Albanian
6149:regional
6144:National
6109:Oceanian
6082:European
6023:Americas
5987:Cuisines
5881:See also
5744:Amaranth
5648:Norin 10
5643:Red Fife
5638:Khorasan
5480:Category
5330:Couscous
5299:Semolina
5110:Agronomy
5087:Khorasan
5060:Red Fife
5055:Norin 10
4988:Category
4839:Stuffing
4824:Croutons
4778:Steaming
4758:Proofing
4738:Kneading
4539:Sprouted
4207:21 April
4178:20 April
4152:20 April
4095:20 April
3905:"Russia"
3845:Archived
3782:18646681
3523:cite web
3297:Archived
3123:27610232
3071:Archived
2964:citation
2897:15053550
2847:17008153
2809:26047292
2774:85239461
2696:16480395
2642:14124370
2634:23797124
2588:26060112
2553:24481131
2405:35889135
2338:Archived
2317:Archived
2196:Archived
2168:BBC News
2107:phys.org
2062:hlaibhaz
1981:Stuffing
1914:Breading
1867:See also
1777:synonyms
1754:Southern
1746:Northern
1721:metaphor
1717:cultures
1715:In many
1710:Paganism
1659:tearooms
1646:Aeration
1629:Bacteria
1552:proofing
1464:ferments
1424:biscuits
1420:pancakes
1398:and add
1332:autolyse
1260:autolyse
1248:kneading
1240:glutenin
1232:globulin
1140:and the
1069:such as
1051:leavened
999:such as
947:sausages
935:stuffing
931:croutons
862:phytates
784:Glutenin
763:flaxseed
718:phenolic
662:(HPMC),
656:guar gum
627:(corn),
555:Americas
422:Iberians
391:Sumerian
355:Natufian
253:Estonian
185:Teutonic
143:leavened
8505:Outline
8475:Commons
8392:history
8372:Cooking
8360:Related
8230:Peasant
8225:Ottoman
8195:Hittite
8070:Kashrut
8053:Chinese
8048:Islamic
7960:Pashtun
7930:Kurdish
7908:Mizrahi
7836:English
7764:British
7749:Chinese
7729:Balochi
7676:Zambian
7631:Ugandan
7616:Turkmen
7611:Turkish
7559:Swedish
7517:Catalan
7482:Spanish
7442:Serbian
7407:Rwandan
7370:Cossack
7360:Chechen
7355:Bashkir
7350:Russian
7255:Nauruan
7215:Mexican
7195:Maltese
7173:Sabahan
7123:Lesotho
7113:Latvian
7098:Kuwaiti
7093:Kosovan
7039:Ivorian
6997:Lombard
6987:Apulian
6977:Italian
6972:Israeli
6957:Iranian
6863:Tripuri
6833:Punjabi
6753:Bengali
6713:Haitian
6708:Guinean
6651:Gambian
6639:Occitan
6614:Finnish
6572:Emirati
6525:Faroese
6510:Cypriot
6478:Tibetan
6473:Sichuan
6448:Beijing
6443:Chinese
6438:Chilean
6433:Chadian
6416:Acadian
6391:Burmese
6344:English
6329:British
6289:Belgian
6239:Angolan
6097:Eastern
6092:Central
6060:Central
6001:African
5790:Cañihua
5774:Celosia
5671:Einkorn
5584:Sorghum
5564:Millets
5532:Cereals
5520:Cereals
5335:Cracker
5279:Milling
5270:Berries
5251:Sprouts
5167:Exports
5077:Einkorn
5050:Marquis
4695:Toaster
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4112:"Staff"
3652:5042265
3114:4998136
2955:16 June
2921:16 June
2915:dhz.net
2704:9970042
2544:3942718
2448:"Wheat"
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2173:17 July
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1935:Crouton
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1760:Europe
1758:Eastern
1750:Central
1726:Juvenal
1508:poolish
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1266:Liquids
1244:gliadin
1228:albumin
1216:protein
1099:raisins
1045:(e.g.,
1033:(e.g.,
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892:toasted
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804:elastic
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397:to the
334:History
302:Swedish
245:Finnish
231:Russian
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8264:Styles
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8215:Mughal
8210:Muisca
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7990:Tejano
7980:Romani
7923:Syrian
7883:Jewish
7831:Indian
7816:Gagauz
7784:Indian
7739:Buryat
7734:Berber
7690:Ethnic
7671:Yemeni
7569:Syrian
7502:Basque
7472:Somali
7462:Slovak
7395:Udmurt
7340:Qatari
7330:Polish
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7190:Malian
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7076:Korean
7071:Kenyan
7066:Kazakh
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6895:Banjar
6848:Sindhi
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6597:Fijian
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6157:Afghan
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6087:Balkan
5795:Djulis
5780:Quinoa
5653:Winter
5613:Wheat
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5309:Bulgur
5284:Farina
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5235:(husk)
5045:Common
4865:Bakery
4723:Baking
4690:Warmer
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4261:19 May
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1170:absorb
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1132:, the
1115:walnut
1035:mantou
1005:lysine
1001:pronyl
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637:millet
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7744:Cajun
7646:Uzbek
7579:Tajik
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7385:Sakha
7295:Omani
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6962:Iraqi
6900:Batak
6853:Tamil
6671:Greek
6552:Dutch
6515:Czech
6505:Cuban
6369:Welsh
6232:Texan
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6038:South
6033:North
6006:North
5842:Drinn
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5345:Pasta
5325:Bread
5289:Flour
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5213:Straw
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1123:poppy
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1107:onion
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3993:ISBN
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3959:ISBN
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