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Bread Crust
Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made foods, having been of significance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture. 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. In many countries, commercial bread often contains additives to improve flavor, texture, color, shelf life, nutrition, and ease of production. History Bread is one of the oldest prepared foods. Evidence from 30,000 years ago in Europe and Australia revealed starch residue on rocks used for pounding plants. It is possible that during this time, starch extract from the roots of plants, such as catt ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korb Mit Brötchen
Korb is a municipality in the Rems-Murr district, in Baden-Württemberg, Germany. It is located 3 km east of Waiblingen, and 15 km northeast of Stuttgart. Korb is known for the wines produced in the area. History Older History The first known written mention dates from the year 1270. In an Esslingen document from the year 1270 is testified that the hospital in Esslingen has acquired land in Korb from the convent in Steinheim (Murr). Middle Ages Only in 1270 Korb will appear in the said document again. During the Thirty Years' War 1618-1648 there was great distress, and Korb was partially totally uninhabited (1636-38). Peasant uprising (1514 " Poor Conrad ") and the French invasion (1797) made also great suffer for Korb. Over the centuries the wine played a major role in the predominantly rural population. He made practically the main source of income. Family History During the Thirty Years' War the city suffered severe population losses. A few families were abl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cereal
A cereal is any Poaceae, grass cultivated for the edible components of its grain (botanically, a type of fruit called a caryopsis), composed of the endosperm, Cereal germ, germ, and bran. Cereal Grain, grain crops are grown in greater quantities and provide more food energy worldwide than any other type of crop and are therefore Staple food, staple crops. They include wheat, rye, Oat, oats, and barley. Edible grains from other plant families, such as buckwheat, quinoa and Salvia hispanica, chia, are referred to as pseudocereals. In their unprocessed whole grain form, cereals are a rich source of vitamins, Mineral (nutrient), minerals, carbohydrates, fats, oils, and Protein (nutrient), protein. When processed by the removal of the bran and germ the remaining endosperm is mostly carbohydrate. In some Developing country, developing countries, grain in the form of rice, wheat, millet, or maize constitutes a majority of daily sustenance. In Developed country, developed countries, c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bread Starter
A ferment (also known as bread starter) is a fermentation starter used in ''indirect'' methods of bread making. It may also be called mother dough. A ferment and a longer fermentation in the bread-making process have several benefits: there is more time for yeast, enzyme and, if sourdough, bacterial actions on the starch and proteins in the dough; this in turn improves the keeping time of the baked bread, and it creates greater complexities of flavor. Though ferments have declined in popularity as ''direct'' additions of yeast in bread recipes have streamlined the process on a commercial level, ferments of various forms are widely used in artisanal bread recipes and formulas. Classifications In general, there are two ferment varieties: sponges, based on baker's yeast, and the starters of sourdough, based on wild yeasts and lactic acid bacteria. There are several kinds of pre-ferment commonly named and used in bread baking. They all fall on a varying process and time spectrum, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wine
Wine is an alcoholic drink typically made from fermented grapes. Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide, releasing heat in the process. Different varieties of grapes and strains of yeasts are major factors in different styles of wine. These differences result from the complex interactions between the biochemical development of the grape, the reactions involved in fermentation, the grape's growing environment (terroir), and the wine production process. Many countries enact legal appellations intended to define styles and qualities of wine. These typically restrict the geographical origin and permitted varieties of grapes, as well as other aspects of wine production. Wines not made from grapes involve fermentation of other crops including rice wine and other fruit wines such as plum, cherry, pomegranate, currant and elderberry. Wine has been produced for thousands of years. The earliest evidence of wine is from the Caucasus ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Grape
A grape is a fruit, botanically a berry, of the deciduous woody vines of the flowering plant genus ''Vitis''. Grapes are a non- climacteric type of fruit, generally occurring in clusters. The cultivation of grapes began perhaps 8,000 years ago, and the fruit has been used as human food over history. Eaten fresh or in dried form (as raisins, currants and sultanas), grapes also hold cultural significance in many parts of the world, particularly for their role in winemaking. Other grape-derived products include various types of jam, juice, vinegar and oil. History The Middle East is generally described as the homeland of grape and the cultivation of this plant began there 6,000–8,000 years ago. Yeast, one of the earliest domesticated microorganisms, occurs naturally on the skins of grapes, leading to the discovery of alcoholic drinks such as wine. The earliest archeological evidence for a dominant position of wine-making in human culture dates from 8,000 years ago in Georg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Barm Cake
A barm cake is a soft, round, flattish bread roll from North West England, traditionally leavened with barm. Chips are a popular filling, sold in most fish and chip shops in the North West of England and often called a chip barm. Another popular filling in the North West, particularly Greater Manchester, is a pasty barm. In Wigan, a whole savoury pie is served in a barm cake, known locally as a "Wigan Kebab". ''The Guardian'' See also * Stottie cake *Chip butty
A chip butty is a s ...
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Barm
Barm is the foam or scum formed on the top of a fermenting liquid, such as beer, wine, or feedstock for spirits or industrial ethanol distillation. It is used to leaven bread, or set up fermentation in a new batch of liquor. Barm, as a leaven, has also been made from ground millet combined with must out of wine-tubs and is sometimes used in English baking as a synonym for a natural leaven (sourdough). Reinhart derived the term from his training undeMonica Spiller Various cultures derived from barm, usually ''Saccharomyces cerevisiae'', became ancestral to most forms of brewer's yeast and baker's yeast currently on the market. In Ireland, barm is used in the traditional production of barmbrack, a fruited bread. Despite the name, the barm cakes of northern England are not necessarily made with barm. See also *Kaiser roll *Sour mash *Yeast in winemaking The role of yeast in winemaking is the most important element that distinguishes wine from fruit juice. In the absence of oxy ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beer
Beer is one of the oldest and the most widely consumed type of alcoholic drink in the world, and the third most popular drink overall after water and tea. It is produced by the brewing and fermentation of starches, mainly derived from cereal grains—most commonly from malted barley, though wheat, maize (corn), rice, and oats are also used. During the brewing process, fermentation of the starch sugars in the wort produces ethanol and carbonation in the resulting beer.Barth, Roger. ''The Chemistry of Beer: The Science in the Suds'', Wiley 2013: . Most modern beer is brewed with hops, which add bitterness and other flavours and act as a natural preservative and stabilizing agent. Other flavouring agents such as gruit, herbs, or fruits may be included or used instead of hops. In commercial brewing, the natural carbonation effect is often removed during processing and replaced with forced carbonation. Some of humanity's earliest known writings refer to the production and d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Iberians
The Iberians ( la, Hibērī, from el, Ἴβηρες, ''Iberes'') were an ancient people settled in the eastern and southern coasts of the Iberian peninsula, at least from the 6th century BC. They are described in Greek and Roman sources (among others, by Hecataeus of Miletus, Avienius, Herodotus and Strabo). Roman sources also use the term ''Hispani'' to refer to the Iberians. The term ''Iberian'', as used by the ancient authors, had two distinct meanings. One, more general, referred to all the populations of the Iberian peninsula without regard to ethnic differences ( Pre-Indo-European, Celts and non-Celtic Indo-Europeans). The other, more restricted ethnic sense and the one dealt with in this article, refers to the people living in the eastern and southern coasts of the Iberian Peninsula, which by the 6th century BC had absorbed cultural influences from the Phoenicians and the Greeks. This pre-Indo-European cultural group spoke the Iberian language from the 7th to the 1s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gauls
The Gauls ( la, Galli; grc, Γαλάται, ''Galátai'') were a group of Celtic peoples of mainland Europe in the Iron Age and the Roman period (roughly 5th century BC to 5th century AD). Their homeland was known as Gaul (''Gallia''). They spoke Gaulish, a continental Celtic language. The Gauls emerged around the 5th century BC as bearers of La Tène culture north and west of the Alps. By the 4th century BC, they were spread over much of what is now France, Belgium, Switzerland, Southern Germany, Austria, and the Czech Republic, by virtue of controlling the trade routes along the river systems of the Rhône, Seine, Rhine, and Danube. They reached the peak of their power in the 3rd century BC. During the 4th and 3rd centuries BC, the Gauls expanded into Northern Italy ( Cisalpine Gaul), leading to the Roman–Gallic wars, and into the Balkans, leading to war with the Greeks. These latter Gauls eventually settled in Anatolia, becoming known as Galatians. After the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pliny The Elder
Gaius Plinius Secundus (AD 23/2479), called Pliny the Elder (), was a Roman author, naturalist and natural philosopher, and naval and army commander of the early Roman Empire, and a friend of the emperor Vespasian. He wrote the encyclopedic ''Naturalis Historia'' (''Natural History''), which became an editorial model for encyclopedias. He spent most of his spare time studying, writing, and investigating natural and geographic phenomena in the field. His nephew, Pliny the Younger, wrote of him in a letter to the historian Tacitus: Among Pliny's greatest works was the twenty-volume work ''Bella Germaniae'' ("The History of the German Wars"), which is no longer extant. ''Bella Germaniae'', which began where Aufidius Bassus' ''Libri Belli Germanici'' ("The War with the Germans") left off, was used as a source by other prominent Roman historians, including Plutarch, Tacitus and Suetonius. Tacitus—who many scholars agree had never travelled in Germania—used ''Bella Germani ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Leavening
In cooking, a leavening agent () or raising agent, also called a leaven () or leavener, is any one of a number of substances used in doughs and batters that cause a foaming action (gas bubbles) that lightens and softens the mixture. An alternative or supplement to leavening agents is mechanical action by which air is incorporated (i.e. kneading). Leavening agents can be biological or synthetic chemical compounds. The gas produced is often carbon dioxide, or occasionally hydrogen. When a dough or batter is mixed, the starch in the flour and the water in the dough form a matrix (often supported further by proteins like gluten or polysaccharides, such as pentosans or xanthan gum). The starch then gelatinizes and sets, leaving gas bubbles that remain. Biological leavening agents * ''Saccharomyces cerevisiae'' producing carbon dioxide found in: ** baker's yeast ** Beer barm (unpasteurised—live yeast) ** ginger beer ** kefir ** sourdough starter * ''Clostridium perfringens'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
