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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.
Food processing is the transformation of agricultural products into food, or of one form of food into other forms. Learn about the different levels of food processing, from primary to tertiary, and the history of food processing methods from ancient times to modern technology.
Learn how bread was central to the formation of early human societies and how it evolved over time and across regions. Explore the archaeological, artistic, and literary evidence of breadmaking in prehistory, Egypt, antiquity, and the Middle Ages.
Brown bread is bread made with whole grain flours, molasses or coffee. Learn about its origin, colour, flour milling and different regional recipes, such as Irish soda bread, Borodinsky bread and Boston brown bread.
White bread is bread made from wheat flour without the bran and germ layers, which gives it a lighter color and longer shelf life. Learn about the origins, types, and health effects of white bread, as well as its fortification with vitamins and folic acid.
Learn about the method of efficient dough production to make yeasted bread quickly, using more yeast, added fats, chemicals, and high-speed mixing. Find out the history, description, and criticism of the process that produces a soft, fluffy loaf.
Wheat flour is a powder made from the grinding of common wheat used for human consumption. It can be classified by gluten content, processing, and use, such as bread flour, cake flour, whole wheat flour, and tang flour.
Graham bread is a whole wheat bread inspired by the teachings of health reformer Sylvester Graham in the 19th century. Learn about its ingredients, history, and how to make it at home.