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In the Encyclopedia of Food Microbiology, Michael Gaenzle writes: "One of the oldest sourdough breads dates from 3700 BCE and was excavated in Switzerland, but the origin of sourdough fermentation likely relates to the origin of agriculture in the Fertile Crescent and Egypt several thousand years earlier," [3] and "Bread production relied on the use of sourdough as a leavening agent for most ...
Whole wheat bread or wholemeal bread is a type of bread made using flour that is partly or entirely milled from whole or almost-whole wheat grains, see whole-wheat flour and whole grain. It is one kind of brown bread. Synonyms or near-synonyms for whole-wheat bread outside the United States (e.g., the UK) are whole grain bread or wholemeal ...
This choice packs 4 grams of protein and 3 grams of fiber—not bad for a thinner-than-usual slice! 8. Best: The Stone Mill Bronze Honey Wheat. Stone Mill Bread. Nutrition (Per 1-slice serving ...
Graham bread is a name for whole wheat bread that was inspired by the teachings of health reformer Sylvester Graham. [ 1 ] [ 2 ] The ingredients for Graham bread include Graham flour , milk , molasses , yeast, and salt .
The Chorleywood bread process (CBP) is a method of efficient dough production to make yeasted bread quickly, producing a soft, fluffy loaf. Compared to traditional bread-making processes, CBP uses more yeast, added fats, chemicals, and high-speed mixing to allow the dough to be made with lower- protein wheat, and produces bread in a shorter ...
Flour provides the primary structure, starch and protein to the final baked bread. The protein content of the flour is the best indicator of the quality of the bread dough and the finished bread. While bread can be made from all-purpose wheat flour, a specialty bread flour, containing more protein (12–14%), is recommended for high-quality bread.
The moist bread is dark in colour and traditionally served with baked beans and franks. [10] Boston brown bread's colour comes from a mixture of flours, usually a mix of several of the following: cornmeal, rye, whole wheat, graham flour, and from the addition of sweeteners like molasses and maple syrup. Raisins are sometimes added. The batter ...
In order of merit, the bread made from refined [thoroughly sieved] flour comes first, after that bread from ordinary wheat, and then the unbolted, made of flour that has not been sifted". [21] The essentiality of bread in the diet was reflected in the name for the rest of the meal: ópson , "condiment", i.e., bread's accompaniment, whatever it ...