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Rēwena Bread
Rēwena bread or Māori bread (; literally 'flour leaven') is a type of sourdough bread from New Zealand. The bread is leavened with a fermented potato Fermentation starter, starter. It originated amongst the Māori people and is closely associated with Māori cuisine. Etymology is the direct transliteration of the word 'leaven' referring to the biological leavening ingredient used as a leavening agent, raising agent. is the direct transliteration of the word 'flour' which also functioned to refer to bread or dough. Another example of bread developed by the Māori people of New Zealand is (literally 'flour fried'). Preparation Rēwena bread uses a pre-ferment starter, also called a "bug". It is created by boiling and mashing potatoes, then adding flour and sugar. Māori potatoes () are commonly used for this purpose. Sweet potato, Kūmara, or sweet potatoes, may also be used. The mixture is then allowed to ferment from one to several days, depending on the ambient temper ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bread
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 c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sourdough Bread
Sourdough or sourdough bread is a bread made by the fermentation of dough using wild lactobacillaceae and yeast. Lactic acid from fermentation imparts a sour taste and improves keeping qualities. History In the ''Encyclopedia of Food Microbiology'', Michael Gaenzle writes: "The origins of bread-making are so ancient that everything said about them must be pure speculation. One of the oldest sourdough breads dates from 3700 BCE and was excavated in Switzerland, but the origin of sourdough fermentation likely relates to the origin of agriculture in the Fertile Crescent and Egypt several thousand years earlier", which was confirmed a few years later by archeological evidence. ... "Bread production relied on the use of sourdough as a leavening agent for most of human history; the use of baker's yeast as a leavening agent dates back less than 150 years." Pliny the Elder described the sourdough method in his '' Natural History'': Sourdough remained the usual form of leavening down ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermentation Starter
A fermentation starter (called simply starter within the corresponding context, sometimes called a mother) is a preparation to assist the beginning of the fermentation process in preparation of various foods and alcoholic drinks. Food groups where they are used include breads, especially sourdough bread, and cheese. A starter culture is a microbiological culture which actually performs fermentation. These starters usually consist of a cultivation medium, such as grains, seeds, or nutrient liquids that have been well colonized by the microorganisms used for the fermentation. These starters are formed using a specific cultivation medium and a specific mix of fungal and bacterial strains.Norman F. Haard, S.A. Odunfa, Cherl-Ho Lee, R. Quintero-Ramírez, Argelia Lorence-Quiñones, Carmen Wacher-Radarte, ''Fermented Cereals: A Global Perspective'', Food and Agriculture Organization, Rome, 1999, .Dilip K. Arora, Libero Ajello, K. G. Mukerji, ''Handbook of Applied Mycology: Foods ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Māori People
The Māori (, ) are the indigenous Polynesian people of mainland New Zealand (). Māori originated with settlers from East Polynesia, who arrived in New Zealand in several waves of canoe voyages between roughly 1320 and 1350. Over several centuries in isolation, these settlers developed their own distinctive culture, whose language, mythology, crafts, and performing arts evolved independently from those of other eastern Polynesian cultures. Some early Māori moved to the Chatham Islands, where their descendants became New Zealand's other indigenous Polynesian ethnic group, the Moriori. Initial contact between Māori and Europeans, starting in the 18th century, ranged from beneficial trade to lethal violence; Māori actively adopted many technologies from the newcomers. With the signing of the Treaty of Waitangi in 1840, the two cultures coexisted for a generation. Rising tensions over disputed land sales led to conflict in the 1860s, and massive land confiscations, to which ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Leavening Agent
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'' pr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pre-ferment
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] |
Māori Potatoes
Māori potatoes or taewa are varieties of potatoes, potato (''Solanum tuberosum'' subsp. ''tuberosum'' and ''andigena'') cultivated by Māori people, especially those grown before New Zealand was colonised by the British. Māori have grown potatoes for at least 200 years, and "taewa" refers collectively to some traditional varieties, including Karuparerā, Huakaroro, Raupī, Moemoe, and Tūtae-kurī. These are smaller, knobblier, and more colourful than modern potato varieties, which are referred to by the loanword ''pārete''. Other collective names for traditional Māori potatoes are ''rīwai'', ''parareka'' and ''mahetau.'' Māori potatoes are commonly used as a base ingredient in rewena bread. Origins and history Potatoes originate in the Andes and temperate, and were introduced into Europe in the second half of the 16th century, part of the Columbian exchange. Māori traditions maintain that taewa were cultivated well before Europeans first visited Aotearoa. Despite t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sweet Potato
The sweet potato or sweetpotato (''Ipomoea batatas'') is a dicotyledonous plant that belongs to the Convolvulus, bindweed or morning glory family (biology), family, Convolvulaceae. Its large, starchy, sweet-tasting tuberous roots are used as a root vegetable. The young shoots and leaves are sometimes eaten as Leaf vegetable, greens. Sweet potato cultivars, Cultivars of the sweet potato have been bred to bear tubers with flesh and skin of various colors. Sweet potato is only distantly related to the common potato (''Solanum tuberosum''), both being in the order Solanales. Although darker sweet potatoes are often referred to as "yams" in parts of North America, the species is not a yam (vegetable), true yam, which are monocots in the order Dioscoreales. Sweet potato is native to the tropical regions of the Americas. Of the approximately 50 Convolvulaceae#Genera, genera and more than 1,000 species of Convolvulaceae, ''I. batatas'' is the only crop plant of major importance—some o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Māori Cuisine
New Zealand cuisine is largely driven by local ingredients and seasonal variations. An island nation with a primarily agricultural economy, New Zealand yields produce from land and sea. Similar to the cuisine of Australia, the cuisine of New Zealand is a diverse British-based cuisine, with Mediterranean and Pacific Rim influences as the country has become more cosmopolitan. Historical influences came from British cuisine and Māori culture. Since the 1970s, new cuisines such as New American cuisine, Southeast Asian, East Asian, and South Asian have become popular. The Māori term ''kai'' is sometimes used in New Zealand to refer to food, especially traditional Māori cuisine. Māori cuisine When Māori arrived in New Zealand from tropical Polynesia they brought a number of food plants, including kūmara, taro, purple yam, hue and tī-pore, most of which grew well only in the north of the North Island. Kūmara could be grown as far south as the northern South Island, and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
New Zealand Breads
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Sourdough Breads
Sourdough or sourdough bread is a bread made by the fermentation of dough using wild lactobacillaceae and yeast. Lactic acid from fermentation imparts a sour taste and improves keeping qualities. History In the ''Encyclopedia of Food Microbiology'', Michael Gaenzle writes: "The origins of bread-making are so ancient that everything said about them must be pure speculation. One of the oldest sourdough breads dates from 3700 BCE and was excavated in Switzerland, but the origin of sourdough fermentation likely relates to the origin of agriculture in the Fertile Crescent and Egypt several thousand years earlier", which was confirmed a few years later by archeological evidence. ... "Bread production relied on the use of sourdough as a leavening agent for most of human history; the use of baker's yeast as a leavening agent dates back less than 150 years." Pliny the Elder described the sourdough method in his '' Natural History'': Sourdough remained the usual form of leavening down ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
