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Sourdough is a bread made by fermenting dough with wild lactobacillaceae and yeast, which gives it a sour taste and improves keeping qualities. Learn about the origin, evolution, and revival of sourdough baking, as well as the modern community and techniques of sourdough enthusiasts.
Learn about whole wheat bread, a type of brown bread made from whole or almost-whole wheat grains. Find out the differences, synonyms and variations of whole wheat bread in different countries and regions.
Bread is a staple food prepared from a dough of flour and water, usually by baking. Learn about its origins, varieties, leavening methods, and health effects from this comprehensive encyclopedia article.
Nutrition (Per 2-slice serving): Calories: 45 Fat: 0.5 g (Saturated fat: 0 g) Sodium: 95 mg Carbs: 9 g (Fiber: 3 g, Sugar: 1 g) Protein: 2 g "Yes, it may be low in calories and carbs, but this ...
Wheat is a cereal grain and a staple food around the world, belonging to the genus Triticum in the family Poaceae. Learn about the evolution, cultivation, production, consumption, and genetics of wheat and its many species.
Researchers from the Weizmann Institute of Science used 20 healthy people for a trial to compare the differences in processed white bread and artisanal whole wheat sourdough.
Cereal germ is the seed embryo of a cereal grain, such as wheat, rice, or maize. Wheat germ is a rich source of vitamins, minerals, fiber, and essential fatty acids, and can be added to various foods or used for molecular biology experiments.
Common wheat (Triticum aestivum) is a widely grown cereal crop and the most important source of bread wheat. It is an allohexaploid with six sets of chromosomes from different species, and has a long history of domestication and cultivation.