Bread. Medical search

Baked food product made of flour or meal that is moistened, kneaded, and sometimes fermented. A major food since prehistoric times, it has been made in various forms using a variety of ingredients and methods.

A hardy grain crop, rye, grown in northern climates. It is the most frequent host to ergot (CLAVICEPS), the toxic fungus. Its hybrid with TRITICUM is TRITICALE, another grain.

A plant genus of the family POACEAE that is the source of EDIBLE GRAIN. A hybrid with rye (SECALE CEREALE) is called TRITICALE. The seed is ground into FLOUR and used to make BREAD, and is the source of WHEAT GERM AGGLUTININS.

Ground up seed of WHEAT.

Any aspect of the operations in the preparation, processing, transport, storage, packaging, wrapping, exposure for sale, service, or delivery of food.

Any food that has been supplemented with essential nutrients either in quantities that are greater than those present normally, or which are not present in the food normally. Fortified food includes also food to which various nutrients have been added to compensate for those removed by refinement or processing. (From Segen, Dictionary of Modern Medicine, 1992)

The remnants of plant cell walls that are resistant to digestion by the alimentary enzymes of man. It comprises various polysaccharides and lignins.

Seeds from grasses (POACEAE) which are important in the diet.

A plant species of the family POACEAE that is widely cultivated for its edible seeds.

A numerical system of measuring the rate of BLOOD GLUCOSE generation from a particular food item as compared to a reference item, such as glucose = 100. Foods with higher glycemic index numbers create greater blood sugar swings.

A plant genus of the family POLYGONACEAE that is used as an EDIBLE GRAIN. Although the seeds are used as cereal, the plant is not one of the cereal grasses (POACEAE).

Prolamins in the endosperm of SEEDS from the Triticeae tribe which includes species of WHEAT; BARLEY; and RYE.

Regular course of eating and drinking adopted by a person or animal.

Perception of sweetness in simple and complex taste stimuli by adults and children. (1/382)

Currently, there is little information on the ability of children to analyse complex chemosensory stimuli in terms of the presence and magnitude of the components. The present study investigates this question by comparing the ability of 95 adults and 8- to 9-year-olds to estimate the sweetness of several concentrations of sucrose in water and in three foods, namely, orange drink, custard and shortbread biscuits, using a magnitude estimation procedure. The results indicated that similar response functions were produced by adults and children for the sweetness of aqueous solutions of sucrose, custard and biscuits, but not for orange juice, where the functions produced by both female and male children were significantly flatter than those of the adults. Stimulus context may have influenced the ratings of children in the no-sucrose and highest sucrose concentration conditions with two of the foods. The absence of differences between the response functions of the female and male children with all types of stimuli indicated that gender had no influence on their responses. It is concluded that, at mid-childhood, humans are capable of estimating the sweetness of sucrose in foods, but that they have a tendency to limit the range of numbers used in their estimates of sweetness at high concentrations of sucrose in some foods. (+info)

Inositol phosphates with different numbers of phosphate groups influence iron absorption in humans. (2/382)

BACKGROUND: Inositol hexaphosphate (IP(6)) is a well-known inhibitor of iron absorption, whereas the effects of the less-phosphorylated derivatives of IP(6) are less known. OBJECTIVES: The objective was to investigate the effects of inositol tri-, tetra-, and pentaphosphates (IP(3), IP(4), and IP(5), respectively) on iron absorption in humans. DESIGN: Iron absorption was measured in 5 experiments from single meals by extrinsic labeling with (55)Fe and (59)Fe and determination of whole-body retention and the erythrocyte uptake of isotopes. In experiments 1-3 the meals contained white-wheat rolls to which 10 mg P as IP(5), IP(4), or IP(3), respectively, was added. Inositol 1,2,6-triphosphate [Ins(1,2, 6)P(3)] and a mixture of isomers of IP(4) and IP(5) were studied. White-wheat rolls contained 10 mg P as IP(3) + IP(4) and 2 mg P as IP(5) + IP(6) in experiment 4 and 20 mg P as IP(3) + IP(4) and 3 mg P as IP(5) + IP(6) in experiment 5; inositol phosphates were obtained via fermentation of sodium phytate. Each experiment had 8-11 subjects. RESULTS: In experiment 1, iron absorption was reduced by 39%, whereas there was no significant effect on iron absorption in experiments 2 and 3. In experiments 4 and 5, iron absorption was reduced by 54% and 64%, respectively, suggesting that IP(3) and IP(4) contributed to the inhibitory effect. CONCLUSIONS: IP(5) has an inhibitory effect on iron absorption, whereas IP(3) and IP(4) in isolated form have no such effect. IP(3) and IP(4) in processed food contribute to the negative effect on iron absorption, presumably by binding iron between different inositol phosphates. To improve iron absorption from cereals and legumes, degradation of inositol phosphates needs to be to less-phosphorylated inositol phosphates than IP(3). (+info)

Lactobacillus paralimentarius sp. nov., isolated from sourdough. (3/382)

Six strains of lactic acid bacteria isolated from sourdough were characterized taxonomically. They were Gram-positive, catalase-negative, facultatively anaerobic rods that did not produce gas from glucose. Morphological and physiological data indicated that the strains belong to the genus Lactobacillus and they were similar to Lactobacillus alimentarius in phenotypic characteristics. These strains shared the same phenotypic characteristics and exhibited intragroup DNA homology values of over 89.8%, indicating that they comprised a single species. The G + C content of the DNA for the strains was 37.2-38.0 mol%. The 16S rRNA sequence of representative strain TB 1T was determined and aligned with that of other Lactobacillus species. This strain was placed in the genus Lactobacillus on the basis of phylogenetic analysis. L. alimentarius was the most closely related species in the phylogenetic tree and this species also showed the highest sequence homology value (96%) with strain TB 1T. DNA-DNA hybridization indicated that strain TB 1T did not belong to L. alimentarius. It is proposed that these strains are placed in the genus Lactobacillus as a new species, Lactobacillus paralimentarius sp. nov. The type strain of L. paralimentarius is TB 1T, which has been deposited in the Japan Collection of Microorganisms (JCM) as strain JCM 10415T. (+info)

Respiratory diseases among agricultural industry workers in India: a cross-sectional epidemiological study. (4/382)

Epidemiological survey for respiratory diseases among agricultural industry workers, such as bakeries, poultry farms, granaries and a sugar refinery was carried out using a medical questionnaire on various respiratory symptoms such as cough, breathlessness, rhinitis. The questionnaire was filled up by two doctoral students during personal visits to these work environments. The survey revealed that 40-59% of workers in different occupational work environments suffered from one or more respiratory ailments. As much as 36-40% of the workers reported work-related symptoms which is close to similar data from Western countries. A higher incidence of respiratory disorders was recorded in workers with longer duration of employment. Older workers suffered more than the young ones. Family history of atopy was found to have least effect on the incidence of cough, breathlessness and rhinitis in the workers. Smoking was found to have definite impact on the incidence of cough and breathlessness (+info)

Rye bread decreases serum total and LDL cholesterol in men with moderately elevated serum cholesterol. (5/382)

The objective of this study was to determine the hypocholesterolemic effects of whole meal rye and white wheat breads in healthy humans with elevated serum cholesterol concentrations, and the changes in plasma glucose and insulin concentrations during rye and wheat bread periods. The subjects were 18 men and 22 women with baseline serum cholesterol concentration of 6.4+/-0.2 mmol/L. The study design was a 2x4-wk crossover trial during which each subject randomly consumed rye and wheat breads (20% of daily energy) as part of their usual diet for 4 wk. The bread periods were separated by a 4-wk washout period. Blood samples (after fasting) were collected on two consecutive days at the beginning and end of the bread periods. Serum total cholesterol decreased by 8% (P = 0.002) in men but was not significantly altered in women during the rye bread period. The wheat bread period did not affect any of the variables studied. Analysis of the serum lipids in tertiles of rye bread consumption confirmed the reduction in total cholesterol (P = 0.048) in men and revealed the reduction in LDL cholesterol (P = 0.032); both were dependent on the amount of rye bread consumed (-2, -14 and -10% in total cholesterol and 0, -12 and -12% in LDL cholesterol). Neither rye nor wheat bread influenced the concentrations of glucose and insulin. In conclusion, rye bread is effective in reducing serum total and LDL cholesterol concentrations in men with elevated serum cholesterol. Good compliance with consuming a relatively large amount of rye bread in the usual diet indicates that rye bread offers a practical dietary means of reducing serum cholesterol in men. (+info)

Performance and meat quality of beef steers fed corn-based or bread by-product-based diets. (6/382)

A feeding trial was conducted with beef breed steers (120) to determine the effects of substituting bread by-product (BBy) for whole shelled corn on performance and meat quality. Chemical analysis of each diet ingredient and in vitro rates of digestion from gas production of BBy and corn were determined to provide accurate information for diet evaluations using the 1996 Beef NRC Model Level 2. Bread by-product contained 16% CP (75.6% degradable) and 75.1% non-structural carbohydrates (70% as starch, which had a digestion rate of 16%/h). The steers were given one estrogenic implant (Synovex-S) and started on the experiment at 15 mo of age and an average weight of 364 kg. The cattle were commercially slaughtered in three groups (40 steers at 101, 60 steers at 126, and 20 steers at 160 d on feed) weighing an average of 553 kg when they reached a small degree of marbling. Carcasses were electrically stimulated to prevent cold shortening of muscles. Warner-Bratzler shear force values were measured in rib steaks at 5, 14, and 21 d after slaughter (n = 76). Rib steaks from 30 steers per treatment were evaluated for palatability traits. Use of BBy at 55% of the diet (substituted for 75% of the corn) significantly improved feed efficiency by 8.1%. There were no statistically significant differences between the two diets for effects on ADG, carcass characteristics, shear force values, or sensory panel ratings of tenderness, juiciness, flavor, or overall acceptability. After adjusting intestinal starch digestibility in Level 2 to 63% for the whole corn and 90% for the BBy, predicted ADG matched that observed. Apparent NE(g) values for BBy and corn were 1.57 and 1.41 Mcal/kg, respectively. (+info)

Evolution and variation of the yeast (Saccharomyces) genome. (7/382)

In this review we describe the role of the yeast Saccharomyces in the development of human societies including the use of this organism in the making of wine, bread, beer, and distilled beverages. We also discuss the tremendous diversity of yeast found in natural (i.e., noninoculated) wine fermentations and the scientific uses of yeast over the past 60 years. In conclusion, we present ideas on the model of "genome renewal" and the use of this model to explain the mode by which yeast has evolved and how diversity can be generated. (+info)

Multiplex PCR for the detection of Lactobacillus pontis and two related species in a sourdough fermentation. (8/382)

A specific multiplex PCR assay based on the amplification of parts of the 16S rRNA molecule was designed. Primers derived from variable regions of the 16S rRNA provided a means of easily differentiating the species Lactobacillus pontis and Lactobacillus panis. They could be clearly discriminated from the phylogenetically related species Lactobacillus vaginalis, Lactobacillus oris, and Lactobacillus reuteri and from other lactobacilli commonly known to be present in sourdough. Other strains isolated together with L. pontis from an industrial sourdough fermentation could be clearly separated from these species by comparative sequence analysis and construction of a specific PCR primer. For a fast identification a DNA isolation protocol based on the ultrasonic lysis of cells from single colonies was developed. To demonstrate the potential of such techniques for tracking these organisms in a laboratory-scale fermentation, we combined the specific PCR assay with direct DNA extraction from the organisms in the sourdough without previous cultivation. (+info)

I apologize, but "bread" is a common food item and not a medical term. It is typically made from flour, water, yeast, and salt, and is baked at high temperatures. There is no medical definition for bread. If you have any specific concerns about bread or its ingredients in relation to your health, I would be happy to try to help address those.

"Secale cereale" is the scientific name for a type of grass that is more commonly known as rye or ergot. It is often used as a food grain and also in the production of certain medicines. However, it's worth noting that ergot, which is a fungus that infects rye and other grains, can produce harmful compounds that can cause serious health problems if ingested. Therefore, it's important to handle and consume rye grain properly to avoid any potential risks.

"Triticum" is the genus name for a group of cereal grains that includes common wheat (T. aestivum), durum wheat (T. durum), and spelt (T. spelta). These grains are important sources of food for humans, providing carbohydrates, proteins, and various nutrients. They are used to make a variety of foods such as bread, pasta, and breakfast cereals. Triticum species are also known as "wheat" in layman's terms.

I'm sorry for any confusion, but "flour" is not a medical term. It is a powder made by grinding raw grains, roots, beans, nuts, or seeds. The most common type is wheat flour, which is made from grinding wheat grains. Flour is a primary ingredient in many foods such as bread, pasta, and baked goods. I hope this clarifies any confusion! If you have any medical questions, I'd be happy to help.

"Food handling" is not a term that has a specific medical definition. However, in the context of public health and food safety, it generally refers to the activities involved in the storage, preparation, and serving of food in a way that minimizes the risk of contamination and foodborne illnesses. This includes proper hygiene practices, such as handwashing and wearing gloves, separating raw and cooked foods, cooking food to the correct temperature, and refrigerating or freezing food promptly. Proper food handling is essential for ensuring the safety and quality of food in various settings, including restaurants, hospitals, schools, and homes.

"Fortified food" is a term used in the context of nutrition and dietary guidelines. It refers to a food product that has had nutrients added to it during manufacturing to enhance its nutritional value. These added nutrients can include vitamins, minerals, proteins, or other beneficial components. The goal of fortifying foods is often to address specific nutrient deficiencies in populations or to improve the overall nutritional quality of a food product. Examples of fortified foods include certain breakfast cereals that have added vitamins and minerals, as well as plant-based milk alternatives that are fortified with calcium and vitamin D to mimic the nutritional profile of cow's milk. It is important to note that while fortified foods can be a valuable source of essential nutrients, they should not replace whole, unprocessed foods in a balanced diet.

Dietary fiber, also known as roughage, is the indigestible portion of plant foods that makes up the structural framework of the plants we eat. It is composed of cellulose, hemicellulose, pectin, gums, lignins, and waxes. Dietary fiber can be classified into two categories: soluble and insoluble.

Soluble fiber dissolves in water to form a gel-like material in the gut, which can help slow down digestion, increase feelings of fullness, and lower cholesterol levels. Soluble fiber is found in foods such as oats, barley, fruits, vegetables, legumes, and nuts.

Insoluble fiber does not dissolve in water and passes through the gut intact, helping to add bulk to stools and promote regular bowel movements. Insoluble fiber is found in foods such as whole grains, bran, seeds, and the skins of fruits and vegetables.

Dietary fiber has numerous health benefits, including promoting healthy digestion, preventing constipation, reducing the risk of heart disease, controlling blood sugar levels, and aiding in weight management. The recommended daily intake of dietary fiber is 25-38 grams per day for adults, depending on age and gender.

Cereals, in a medical context, are not specifically defined. However, cereals are generally understood to be grasses of the family Poaceae that are cultivated for the edible components of their grain (the seed of the grass). The term "cereal" is derived from Ceres, the Roman goddess of agriculture and harvest.

The most widely consumed cereals include:

1. Wheat
2. Rice
3. Corn (Maize)
4. Barley
5. Oats
6. Millet
7. Sorghum
8. Rye

Cereals are a significant part of the human diet, providing energy in the form of carbohydrates, as well as protein, fiber, vitamins, and minerals. They can be consumed in various forms, such as whole grains, flour, flakes, or puffed cereals. Some people may have allergies or intolerances to specific cereals, like celiac disease, an autoimmune disorder that requires a gluten-free diet (wheat, barley, and rye contain gluten).

'Avena sativa' is the scientific name for a type of grass species known as common oat or cultivated oat. It is widely grown as a crop for its seed, which is used as a food source for both humans and animals. Oats are rich in fiber, vitamins, minerals, and antioxidants, making them a popular choice for breakfast cereals, baked goods, and animal feeds. In addition to their nutritional value, oats have also been used in traditional medicine for various purposes, such as treating skin irritation and promoting hair growth.

The Glycemic Index (GI) is a measure of how quickly a carbohydrate-containing food raises blood glucose levels, compared to a reference food (usually pure glucose). It is expressed as a percentage on a scale from 0 to 100. A food with a high GI raises blood glucose levels more rapidly and higher than a food with a low GI.

Foods are ranked based on the speed at which they cause an increase in blood sugar levels, with high GI foods causing a rapid spike and low GI foods causing a slower, more gradual rise. This can be useful for people managing diabetes or other conditions where maintaining stable blood glucose levels is important.

It's worth noting that the glycemic index of a food can vary depending on factors such as ripeness, cooking method, and the presence of fiber or fat in the meal. Therefore, it's best to consider GI values as a general guide rather than an absolute rule.

'Fagopyrum' is the genus name for buckwheat plants, which belong to the family Polygonaceae. There are several species within this genus, including Fagopyrum esculentum (common buckwheat) and Fagopyrum tataricum (Tartary buckwheat). These plants are not related to wheat or grasses, despite their name. They are important crops in some parts of the world, particularly in Asia, and their seeds are used as a source of food and flour. Buckwheat is also valued for its high protein content and unique nutritional profile.

"Gluten" is not strictly defined as a medical term, but it refers to a group of proteins found in certain grains, including wheat, barley, and rye. Gluten gives these grains their elasticity and helps them maintain their shape, making it possible to bake breads and other baked goods.

From a medical perspective, gluten is significant because some people have adverse reactions to it. The two main conditions related to gluten are celiac disease and non-celiac gluten sensitivity. In both cases, consuming gluten can lead to various symptoms such as gastrointestinal distress, fatigue, and skin rashes.

Celiac disease is an autoimmune disorder where the ingestion of gluten causes damage to the small intestine lining, impairing nutrient absorption. On the other hand, non-celiac gluten sensitivity does not involve an immune response or intestinal damage but can still cause uncomfortable symptoms in some individuals.

It is essential to understand that a gluten-free diet should be medically recommended and supervised by healthcare professionals for those diagnosed with celiac disease or non-celiac gluten sensitivity, as it may lead to nutritional deficiencies if not properly managed.

A diet, in medical terms, refers to the planned and regular consumption of food and drinks. It is a balanced selection of nutrient-rich foods that an individual eats on a daily or periodic basis to meet their energy needs and maintain good health. A well-balanced diet typically includes a variety of fruits, vegetables, whole grains, lean proteins, and low-fat dairy products.

A diet may also be prescribed for therapeutic purposes, such as in the management of certain medical conditions like diabetes, hypertension, or obesity. In these cases, a healthcare professional may recommend specific restrictions or modifications to an individual's regular diet to help manage their condition and improve their overall health.

It is important to note that a healthy and balanced diet should be tailored to an individual's age, gender, body size, activity level, and any underlying medical conditions. Consulting with a healthcare professional, such as a registered dietitian or nutritionist, can help ensure that an individual's dietary needs are being met in a safe and effective way.

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A weed that contaminates wheat fields in the Balkans is the likely cause of a dangerous kidney disease that has baffled scientists for decades

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While banana bread (sweet potato or otherwise) isn't a health food per se, there are definitely nutritional benefits to the ingredients in this recipe. (yahoo.com)
Depending upon the recipe you choose, you can make a small, medium or large loaf of bread in your bread machine using the same basic instructions. (ehow.com)
You can use any recipe to make bread in your Hitachi bread machine. (ehow.com)
You can easily follow a banana nut bread recipe or simply add nuts to your existing favorite banana bread. (yahoo.com)
Whether you choose toasted coconut flakes for a delightful crunch, desiccated coconut for a more subtle texture, or coconut milk for an especially moist and rich crumb, incorporating coconut into your banana bread recipe is worth trying. (yahoo.com)
We'll tell you how you can make your own traditional starter, and give you a basic recipe for sourdough bread as well. (howstuffworks.com)
Time has had little charge over the business: the same bread recipe, the same oven for four score and six years. (csmonitor.com)
This recipe is so simple and the bread turns out so good that it feels like cheating. (constantcontact.com)
The only quibble-the gods did not deign to deliver the "chunks" with this banana bread granola recipe. (leitesculinaria.com)
The standard recipe for salt-rising bread instructs us to do something we're warned against in the name of food safety: leave thoroughly cooked foods to sit in a warm place for hours. (popsci.com)
You can certainly try modifying your favorite pumpkin bread recipe using your puree as a substitute, but if you want one that's proven to taste great, here is the one I use to make both bread and muffins. (lifehacker.com)
You can halve the recipe if you want, but pumpkin bread freezes pretty well. (lifehacker.com)
I was looking for a banana bread recipe that was lower in fat and sugar than my usual one, without compromising moisture. (food.com)

Some breads contain toxic ingredients that should never be fed to dogs. (akc.org)
If you feed your dog bread or baked goods on a regular basis, be sure to check the ingredients, and also double check your peanut butter ingredients before you share your peanut butter and (grape-free) jelly sandwich. (akc.org)
Gluten-free breads are made using flours from a variety of ingredients such as almonds, rice, sorghum, corn, legumes such as beans, and tubers such as cassava. (wikipedia.org)
We're here to talk about some awesome ingredients you can use to upgrade your banana bread. (yahoo.com)
In this article, we'll introduce you to 14 ingredients to upgrade your next batch of banana bread. (yahoo.com)
One of the most popular ingredients used to upgrade classic banana bread is the simple chocolate chip. (yahoo.com)
Take a look at ingredients for some varieties of Subway's bread and you'll find a chemical that may seem unfamiliar and hard to pronounce: azodicarbonamide. (cnn.com)
This unit standard is for people who are currently working, or intend to work, in jobs which require preparing and weighing ingredients for the mixing of white bread doughs. (nzqa.govt.nz)
People credited with this unit standard are able to use safe working practices, and prepare and weigh ingredients for white bread dough using manual production methods. (nzqa.govt.nz)
This unit standard is for people who are currently working, or intend to work in jobs which require preparing and weighing ingredients for the mixing of grain and meal bread doughs. (nzqa.govt.nz)
People credited with this unit standard are able to use safe working practices, and prepare and weigh ingredients for grain and meal bread doughs using manual production methods. (nzqa.govt.nz)
The bank said the bakery will sell breads made of local ingredients and provide a resting area for its customers. (koreatimes.co.kr)
Health hazard evaluation report: evaluation of sensitization and exposure to flour dust, spices, and other ingredients among poultry breading workers. (cdc.gov)
The HHE Program evaluated employees' exposures to breading dust containing flour, spices, and other ingredients at a poultry breading plant. (cdc.gov)
Investigators grouped employees as "lower-exposure" or "higher-exposure" based on their exposure to flour, other ingredients, and uncooked breaded product in their current job. (cdc.gov)

Black people who eat more foods with whole grains, including some breads and cereals, quinoa, and popcorn, may have a slower rate of memory decline compared to Black people who eat fewer whole grain foods, according to a study published in the November 22, 2023, online issue of Neurology®, the medical journal of the American Academy of Neurology. (news-medical.net)
Bread Financial™ was recently named to USA Today's America's Climate Leaders 2023 list based on our successful adoption of environmentally responsible business practices and our prioritization of investments and initiatives related to climate change! (glassdoor.com)

If you want to make a banana bread that's even more nutritionally focused, you can make some tweaks -- try replacing the all-purpose flour with almond flour, or use a vegan egg substitute like applesauce or flax egg . (yahoo.com)
You will need 3 cups of bread flour, 1 1/2 tsp. (ehow.com)
Keep in mind that approximately 3 cups of flour is the maximum amount the Hitachi bread machine can handle, so choose recipes within that size range. (ehow.com)
Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. (wikipedia.org)
Bread is usually made from a wheat-flour dough that is cultured with yeast, allowed to rise, and baked in an oven. (wikipedia.org)
Bread is also made from the flour of other wheat species (including spelt, emmer, einkorn and kamut). (wikipedia.org)
Non-wheat cereals including rye, barley, maize (corn), oats, sorghum, millet and rice have been used to make bread, but, with the exception of rye, usually in combination with wheat flour as they have less gluten. (wikipedia.org)
These breads were made with an albino wheat variety that does not have the more pronounced taste of whole red-wheat flour. (wikipedia.org)
The main ingredient in sourdough bread is usually wheat flour - which contains gluten. (healthline.com)
The mix of wild yeast, lactic acid bacteria, flour, and water used to make sourdough bread is called a starter. (healthline.com)
Sourdough's nutrition profile is similar to those of most other breads and will be influenced by the type of flour that is used to make it - for instance, whether it's made from whole or refined grains. (healthline.com)
Sourdough's basic nutrition profile resembles those of other breads and depends on which type of flour is used to make it. (healthline.com)
Although sourdough bread is often made from the same flour as other types of bread, the fermentation process used to make it improves its nutrition profile in several ways. (healthline.com)
This curious flavor variability in salt-rising breads comes at least in part from variability in the microbes in the flour and cornmeal that we select to do the fermenting. (popsci.com)
The origin of the starch has a major impact on the baking properties of the flour and the keeping qualities of the bread, partly because the molecular structure of the starch varies between plants. (lu.se)

Luckily, our store has an assortment of the best bread from top brands like Oroweat, O Organics, La Brea Bakery, and Dave's Killer Bread. (safeway.com)
Boulted Bread, a new bakery in Raleigh has opened at 614 W. South St. It serves craft breads made from house-milled heirloom and locally sourced grains. (indyweek.com)

I can't count the number of times I've seen dogs eat sandwiches, slices, and even whole loaves of bread, and in one notable instance, an entire pack of English muffins. (akc.org)
In connection with the re-introduction, the company donated thousands of loaves of bread to the San Diego Food Bank and the Los Angeles Regional Food Bank. (wikipedia.org)
These loaves of bread have a golden crunchy exterior with a soft and fluffy interior, which makes them the perfect sidekick to a plate of pasta or a bowl of soup. (safeway.com)

When a dog eats bread dough, the yeast continues to make the dough rise, distending your pup's stomach and releasing toxic levels of ethanol into the bloodstream. (akc.org)
Bread may be leavened by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced yeast, or high-pressure aeration, which creates the gas bubbles that fluff up bread. (wikipedia.org)
Wheat sourdough isn't gluten-free, but may contain less gluten than regular yeast bread. (healthline.com)
While regular bread is leavened with packaged yeast, sourdough bread is leavened with Lactobacillus bacteria and wild yeasts. (healthline.com)
It turns out that sourdough bread represents a centuries-old technology for preserving and storing yeast for long periods of time, and it is this technology that creates the amazing flavor. (howstuffworks.com)
1. If you add water that is too hot to the yeast it will die and your bread will not rise. (chabad.org)
It's richer in nutrients, less likely to spike your blood sugar, contains lower amounts of gluten, and is generally easier to digest than bread made with baker's yeast. (healthline.com)
Experts believe it originated in ancient Egypt around 1500 B.C. and remained the main method of leavening bread until baker's yeast replaced it a few hundred years ago ( 1 ). (healthline.com)
Most leavened breads use commercial baker's yeast to help the dough rise. (healthline.com)
The yeast naturally found in sourdough bread is also thought to increase the bread's nutrient content and make it easier for your body to digest than bread that's made using baker's yeast ( 4 , 5 ). (healthline.com)
The origins of salt-rising bread are unclear but seem to lie in the nineteenth-century American frontier, where it was likely difficult to obtain fresh yeast or keep a bread starter cool and regularly fed. (popsci.com)

Bread boxes work well not just for breads, but also other confectionary stuff like cakes or muffins. (target.com)
The Original, Flourless, Complete ProteinnOur Ezekiel 4:9® Sprouted Grain English Muffins are inspired by the holy scripture verse: "Take also unto thee wheat, and barley, and beans, and lentils, and millet and spelt, and put them in one vessel and make bread of it. (shoprite.com)

If you have to follow a strict gluten-free diet, only purchase sourdough bread made from gluten-free grains. (healthline.com)

Researchers have developed a gluten-free sourdough bread fortified with Moringa oleifera, an unconventional crop known for its health benefits. (news-medical.net)

While one lab analysis of the gluten in wheat sourdough bread has shown that it has less gluten than other types of wheat bread, the amount can vary ( 2 ). (healthline.com)

Some breads contain nuts and seeds , which appeal to humans for their flavor and health benefits, but can cause problems for dogs. (akc.org)
it is just a more complex flavor and a fun change to regular banana bread," Morone says. (yahoo.com)
With its moist texture and sweet fruit flavor, banana bread is a staple in many households. (yahoo.com)
Whether you prefer dark chocolate for its deep, intense flavor or milk chocolate for its sweetness, choosing a good-quality chocolate bar will elevate your banana bread to a whole new level of indulgence. (yahoo.com)
Whether you opt for walnuts, pecans, almonds, something else, or even a combination of them, adding nuts to your banana bread batter not only enhances its texture but also introduces a tasty nutty flavor that perfectly complements the sweetness of ripe bananas. (yahoo.com)
Whether you prefer the buttery richness of pecans, the mild sweetness of almonds, or the robust flavor of walnuts, adding nuts to your banana bread is a surefire way to upgrade this classic treat. (yahoo.com)
If you're putting together a charcuterie board, grab a loaf of bread that's robust and full of flavor. (safeway.com)
During the bread-making process, the starter ferments the sugars in the dough, helping the bread rise and acquire its characteristic flavor ( 5 , 7 ). (healthline.com)
Cornmeal and milk accelerate the process and help flavor the bread, but they're not essential. (popsci.com)
The social historian J. C. Furnas, who learned to love salt-rising bread as a child in the early twentieth century, wrote that "the flavor was once well defined by my sister as like distant dirty feet," but to his older and more discerning self it tasted "as if a delicately reared, unsweetened plain cake had had an affair with a Pont l'Eveque cheese. (popsci.com)

Bake in the preheated oven for 55-60 minutes, until a toothpick inserted into the center of the bread comes out with just a few, moist crumbs. (yahoo.com)

In August 2009, Wonder reformulated its Wonder Classic and Wonder Classic Sandwich bread varieties to include more calcium and vitamin D. Two slices of Wonder Classic and Wonder Classic Sandwich bread then provided 30% of the daily recommended intake of calcium, the same amount as 8 fluid ounces of whole milk. (wikipedia.org)
Effect of spontaneous arbuscular mycorrhizal colonization in bread wheat varieties on the incidence of foliar diseases and grain yield. (bvsalud.org)

If you have lost your Hitachi bread machine instructions, follow these instructions to make delicious fresh bread in your bread machine. (ehow.com)
Make a large loaf of basic and delicious white bread by pouring 1 1/8 cup of lukewarm water into your bread machine pan. (ehow.com)
In just over 4 hours, you will have fresh, delicious bread. (ehow.com)
Edible works of art hidden inside freshly baked loaves of delicious bread . (toxel.com)
Patrons and this reporter will attest: Napadano's bread is delicious. (csmonitor.com)
Included in your stay is a delicious breakfast with home-baked bread and dinner in the evening. (lu.se)

Most cases (12/14) consumed bread rolls containing pork or chicken with chicken liver pâté and raw egg mayonnaise filling. (who.int)
An STm cluster in SWS was investigated and found to be linked to Vietnamese bread rolls containing pork or chicken with chicken liver pâté and raw egg mayonnaise filling. (who.int)

In order to improve bread's keeping qualities, researchers at Lund University are studying what happens inside freshly baked bread when. (lu.se)
When the freshly baked bread has cooled, and while it is stored, the amylopectin molecules can bind together and form larger structures - a crystalline network - and this leads to changes in the hardness of the bread", says Malin Sjöö. (lu.se)

If you've ever made bread from scratch, then you know that dough has to rise, preferably in a warm, moist, draft-free environment. (akc.org)
however, these can still be made in the Hitachi bread machine. (ehow.com)
This made Wonder Bread a national brand and added "It's Slo Baked" to the logo. (wikipedia.org)
As we continue to advance our environmental policies, strategies, and reporting, our inclusion on USA Today's list is reflective of the great strides we've already made to reduce our carbon footprint and mitigate the risks of climate change," said Dana Beckman, Head of Sustainability, Bread Financial. (glassdoor.com)
Levain ($6), a two-pound, moist, naturally leavened French country-style bread made with stone milled, boulted Red Turkey wheat. (indyweek.com)
Keep in mind that not all store-bought sourdough breads are made using the traditional sourdough method, and this may reduce their health benefits. (healthline.com)
In my experience, salt-rising breads made with milk smell like a combination of swiss and parmesan - sharp rather than stinky. (popsci.com)
this was a very nice banana bread.made my kitchen smell wonderful as it was baking.i spread one slice with peanut butter as you can tell from the pictures,and the peanut butter didn't overpower the banana taste at all.thank you for posting. (food.com)
Epidemiologic, laboratory, and traceback data showed that raw frozen breaded stuffed chicken products produced at the P-2375 Serenade Foods facility in Milford, Indiana, made people sick. (cdc.gov)

I've recently come across a fringe fermentation method that, unlike the breads and brews and yogurts and pickles and misos we know and love, isn't run by the usual benign microbes. (popsci.com)

This bread freezes well too and is easiest to slice when it's cold. (food.com)

Each bite becomes a delightful combination of the moist banana bread and the rich, creamy sweetness of chocolate. (yahoo.com)
For a banana bread that's incredibly moist and luxuriously rich, coconut milk can be a key player. (yahoo.com)

I used pecans in this because I think they go the best with sweet potatoes, but walnuts are also pretty classic for banana bread recipes," Morone says. (yahoo.com)

Monkey Bread will double in size once baked. (oprah.com)

When sprinkled atop the banana bread batter just before baking, they become golden and crispy in the oven, providing a delightfully crunchy texture with every bite. (yahoo.com)
In March 2010, Wonder extended its line of bread products with Wonder Smartwhite, which had the taste and soft texture of white bread, but the fiber of 100% whole wheat bread. (wikipedia.org)
Various gluten-free breads are available, but due to their taste and texture differences, most don't fill the void ( 1 ). (healthline.com)
Starters with high levels of acetic acid bacteria also take longer to ferment and rise, giving sourdough bread its characteristic texture ( 5 , 8 ). (healthline.com)

The lock feature allows you to prevent the bread machine from accidentally being turned off and makes sure that your bread bakes properly. (ehow.com)
As the bread bakes, the chocolate chips melt slightly, creating pockets of luscious chocolate throughout the loaf. (yahoo.com)

A century ago, a scientist went so far as to bake bread leavened with Clostridium perfringens drawn from an infected wound, in what the West Virginia Medical Journal called "perhaps the most macabre experiment in culinary history. (popsci.com)

Experiment with recipes using milk, eggs and additional fat for richer bread, or use the mix-in cycle to add fruit, vegetables or nuts. (ehow.com)
Imagine infusing your banana bread with the rich taste of dark chocolate, or the subtle crunch of toasted nuts. (yahoo.com)
Nuts are a classic choice for upgrading banana bread. (yahoo.com)

Leavened breads have a dough that rises during the bread-making process. (healthline.com)

Bread is the staple food of the Middle East, Central Asia, North Africa, Europe, and in European-derived cultures such as those in the Americas, Australia, and Southern Africa. (wikipedia.org)
The high salt content of white bread might be a contributing factor to the high sodium intake in Morocco, especially considering that bread is a staple food in the country. (who.int)

You can also use your Hitachi bread machine to make cinnamon roll or pizza dough, or to prepare bread dough to bake in loaves in your oven. (ehow.com)
4. Once the bread goes in the oven, turn the temperature down after 5 minutes no more. (chabad.org)
When well blended, pour into a greased bread pan and bake in a pre-heated 350 degree oven for 1 hour. (food.com)
Preheat oven to 350 °F. Lightly grease the bottom and sides of an 8- or 9-inch bread pan. (medlineplus.gov)

Here is what you need to know about the risks of feeding bread to dogs to make sure your dog stays happy and healthy. (akc.org)
To make this bread, you'll need bananas (ideally ripe ones) and cooked, mashed sweet potatoes. (yahoo.com)
Bread machines make fresh, homemade bread simple and quick. (ehow.com)
With this addition, you should definitely make chocolate chip banana bread part of your repertoire. (yahoo.com)
We all love the aroma of freshly baked baguettes and French bread , but we don't always have the time to make them from scratch. (safeway.com)
In this article, we'll look at how sourdough starter works and how it helps make a loaf of sourdough bread. (howstuffworks.com)
Bread is all they make - 3,500 loaves a day, seven days a week. (csmonitor.com)
Join our dedicated team of volunteers at the Daily Bread Food Bank, and make a lasting impact on the lives of those facing hunger. (dailybread.ca)
And yet in salt-rising bread we make a point of encouraging it. (popsci.com)
This is THE best Banana bread I've ever had and the one my kids beg me for and also the one I make for X-mas gifts every year. (food.com)

Around 10,000 BC, with the dawn of the Neolithic age and the spread of agriculture, grains became the mainstay of making bread. (wikipedia.org)

Pretty much everyone agrees that one of the best uses for your extra-ripe bananas is banana bread. (yahoo.com)

Plain white and wheat bread are generally safe for dogs to eat, provided they don't have any allergies , and it usually does not cause any stomach upset. (akc.org)
Unless your dog has an allergy to wheat, plain white or wheat bread probably won't hurt them. (akc.org)

Soak bread in milk 5 minutes. (beliefnet.com)
Milk-free salt-rising breads tend to be pungent in their own less cheesy way, though one of them, my all-time favorite so far, came out with a wonderful washed-rind aroma. (popsci.com)

Sola Bread will ship frozen and will defrost in transit. (netrition.com)
Bread can be stored frozen for up to 6 months. (netrition.com)
Please note, even with the Cold Pack Service, your bread will not arrive frozen. (netrition.com)
Of the 27 people interviewed, 14 (52%) reported preparing and eating frozen breaded stuffed chicken products. (cdc.gov)
They bought different brands of raw frozen breaded stuffed chicken products from multiple stores. (cdc.gov)
The Minnesota Department of Agriculture collected five raw frozen breaded stuffed chicken products from a grocery store where a sick person purchased these products. (cdc.gov)
On August 9, 2021, Serenade Foods recalled external icon approximately 59,251 pounds of frozen raw breaded stuffed chicken that bore establishment number "P-2375" inside the USDA mark of inspection. (cdc.gov)
Epidemiologic, laboratory, and traceback data show that this outbreak of Salmonella Enteritidis infections is linked to raw frozen breaded stuffed chicken products. (cdc.gov)
Of the 21 people interviewed, 13 (62%) reported preparing and eating frozen breaded stuffed chicken products. (cdc.gov)

As anyone who has ever considered going on a diet knows, bread is full of carbs, which can put your dog on the path to obesity if you are not careful. (akc.org)
Keto bread that's minimal on carbs, high on yumminess. (netrition.com)

Bread is essentially a filler food and does not contain any nutrients not already supplied by your dog's food. (akc.org)
The company sponsored Howdy Doody, with host Buffalo Bob Smith telling the audience, "Wonder Bread builds strong bodies 8 ways" referring to the number of added nutrients. (wikipedia.org)

Owing to its high levels of gluten (which give the dough sponginess and elasticity), common or bread wheat 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. (wikipedia.org)
Besides bread, the chemical is also found in yoga mats and shoe soles to add elasticity. (cnn.com)

Wise Bread is an independent, award-winning consumer publication established in 2006. (wisebread.com)
Advertiser Disclosure: Many of the credit card offers that appear on the website are from credit card companies from which Wise Bread receives compensation. (wisebread.com)
Two super cool companies approached us recently about introducing Wise Bread readers to their stylish coupons organizers. (wisebread.com)
As a special gift to one lucky Wise Bread reader, the publishers of Entertainment.com has given me a 2009 Entertainment Book to give away! (wisebread.com)

Considering sweet potato banana bread contains both fruits and veggies, you may be wondering if it's healthier for you than the average sweet treat. (yahoo.com)
Melted Vegan Mozz, grilled veggies, and crusty bread. (constantcontact.com)

This unit standard is for people who are currently working, or intend to work, in jobs which require baking of bread products in batches. (nzqa.govt.nz)
and depan baked bread products. (nzqa.govt.nz)

The Merck Veterinary Manual lists bread dough as a food hazard for dogs. (akc.org)
It's important to note that the low-gluten sourdough bread was produced under controlled conditions in a lab - not a home or food manufacturing kitchen. (healthline.com)
Fry bread is food. (bookshare.org)
Trying to figure out a way to eat it more often, I came up with a banana bread granola that tastes just like my favorite comfort food. (leitesculinaria.com)
There are over 12,000 new individuals accessing Daily Bread member food banks for the first time each month, and with staggering food inflation and rising rents, we are bracing for these numbers to keep rising. (dailybread.ca)
There were over 274,000 client visits to Daily Bread member food banks in August, roughly 4x pre-pandemic rates. (dailybread.ca)
Volunteering at Daily Bread Food Bank has helped me to realize the impact of inflation on the community. (dailybread.ca)
ABSTRACT This study aimed to evaluate the amount of salt provided by the consumption of bread in daily food intake and compare it to recommended salt intake. (who.int)
Reader Malin Sjöö from the Department of Food Technology at Lund University is one of the researchers who are trying to understand what happens inside bread when it goes stale. (lu.se)

During the 1940s, Continental Baking began adding vitamins and minerals to Wonder Bread as part of a government-sponsored program of enriching white bread, which was notoriously deficient in vitamin and mineral content, to combat certain diseases. (wikipedia.org)
In 2006, Wonder was one of the first bread brands to introduce whole grain white breads in an effort to appeal to consumers who loved the taste of white bread, but were looking for more nutrition. (wikipedia.org)
Results showed that the average amount of added salt during the preparation of white bread is 17.42 ± 1.28 g / kg, which is the equivalent of a daily intake of 8 to 9 g of salt through bread alone, and exceeds all recommendations. (who.int)
This study aimed to measure the amount of added salt in commercial white bread, which would provide an estimate of salt intake in Morocco, and compare it with recommended levels of salt intake. (who.int)

Coconut can effortlessly elevate your ordinary banana bread into something extra rich and flavorful. (yahoo.com)
Flavorful, keto-friendly Sola™ bread is bringing sandwiches back into your life! (netrition.com)

The study found that this novel bread formulation offers enhanced nutritional content, including higher levels of protein and essential minerals, making it a viable option for people with celiac disease and those seeking healthier bread alternatives. (news-medical.net)
The idea that sourdough bread is safe for those with celiac disease stems from the results of a few small, controlled studies that found that eating sourdough didn't cause symptoms or intestinal changes in those with this condition ( 6 , 7 ). (healthline.com)

You may have heard people tell you that bread is good for dogs with upset stomachs . (akc.org)
For many people who have to switch to a gluten-free diet, saying good-bye to bread is like parting ways with an old friend. (healthline.com)
The internet is full of reports from people with non-celiac gluten sensitivity who claim that they don't experience digestive symptoms after eating sourdough bread. (healthline.com)
What's more, other compounds in the bread may cause issues for some people. (healthline.com)
This unit standard is for people who are currently working, or intend to work, in jobs which involve the cooling, slicing, and wrapping of bread using automated production equipment, normally as part of a production process. (nzqa.govt.nz)
People credited with this unit standard are able to prepare, mix, and shape bread dough, and bake breads in the baking industry. (nzqa.govt.nz)
People say it's the best bread you can buy,'' he remarks later. (csmonitor.com)

Editor's Note: Unlike most commercial and homemade granolas, this banana bread granola is only subtly sweet. (leitesculinaria.com)

Aside from its nutrient content, sourdough has some special properties that allow it to surpass the benefits of most other types of bread. (healthline.com)
If we can raise or lower the water content slightly or bind the water to other components, we can influence the staling process at micro-level and obtain bread that keeps better", says Malin Sjöö. (lu.se)

The Taggart Baking Company of Indianapolis, Indiana, began producing Wonder Bread that debuted on May 21, 1921, following a blind promotion with ads that only stated a "Wonder" was coming on that date. (wikipedia.org)
If this is your first time baking bread, try to find a friend who you can watch and get 'hands on' expereince with. (chabad.org)
Despite its ancient roots, sourdough bread making remains popular to this day - maybe even more so as a result of the surge in interest in home baking that has occurred during COVID-19 pandemic lockdowns throughout the world ( 9 ). (healthline.com)
There are two basic starch molecules: amylose, which primarily determines the structure at the time of baking, and amylopectin, which primarily affects how the bread ages", explains Malin Sjöö. (lu.se)

If you are a pediatrician, babies are your bread and butter. (medscape.com)

Sourdough bread also naturally contains varying levels of acetic acid bacteria, a group of bacteria that give sourdough bread its particular vinegar-like aroma. (healthline.com)

The W. E. Long Company of Chicago, which had formed a cooperative of bakeries to market Holsum Bread, had pioneered and promoted the packaging of sliced bread two years prior, in 1928. (wikipedia.org)
In 2004, Interstate Bakeries declared bankruptcy, putting the future of Wonder Bread in some doubt. (wikipedia.org)
On August 28, 2007, Interstate Bakeries announced it would soon end production of Wonder Bread in the Southern California market, leading to a loss of 1,300 jobs. (wikipedia.org)
Chloride ion concentrations were measured using Mohr's Method to indirectly quantify added salt in bread samples from 80 professional bakeries in Casablanca, Morocco. (who.int)

Many claim that the gluten in wheat sourdough or rye bread is broken down and easier to digest than conventionally produced bread. (healthline.com)
Sourdough bread is also less likely to spike your blood sugar than conventional bread, and many of my clients find it easier to digest. (healthline.com)