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Thomas Richard Allinson (29 March 1858 – 29 November 1918) was an English physician, dietetic reformer, businessman, journalist and vegetarianism activist. He was a proponent of wholemeal (whole grain) bread consumption. His name is still used today for a bread popular in Europe, Allinson bread. [1]
Dough conditioner. A dough conditioner, flour treatment agent, improving agent or bread improver is any ingredient or chemical added to bread dough to strengthen its texture or otherwise improve it in some way. Dough conditioners may include enzymes, yeast nutrients, mineral salts, oxidants and reductants, bleaching agents and emulsifiers. [1]
Flour, dairy milk or coconut milk, baker's yeast, sugar, butter or oil. Media: Coco bread. Coco bread is a Jamaican bread eaten on the island and in other areas of the Caribbean. The bread contains milk or coconut milk and is starchy and slightly sweet in taste. It is made to be split in half and is often stuffed with a Jamaican patty or other ...
Gluten Free Seeds and Grains Bread. Made with a gluten-free flour blend and a combo of seeds (including sunflower, chia, flax, and pumpkin) that give each piece its sturdy-but-still-tender texture ...
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 time.
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Bread. Place of origin. United States. Main ingredients. Whole-wheat flour. Media: Graham bread. 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. [ 1]
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.