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Wholemeal Bread
Whole wheat bread or wholemeal bread is a type of bread made using flour that is partly or entirely milled from whole or almost-whole wheat grains, see whole-wheat flour and whole grain. It is one kind of brown bread. Synonyms or near-synonyms for whole-wheat bread outside the United States (e.g., the UK) are whole grain bread or wholemeal bread. Some regions of the US simply called the bread wheat bread, a comparison to ''white bread''. Some varieties of whole-wheat bread are traditionally coated with whole or cracked grains of wheat, though this is mostly decorative compared to the nutritional value of a good quality loaf itself. Etymology ''Meal'' in the sense of "flour" is derived from Old English ''melu'' and is cognate with modern English "mill", and with Dutch ''meel'' (flour), German ''Mehl'' (flour) and Old Norse ''mjǫl'' (flour). Overview The exact composition of products legally marketable as "whole wheat bread" varies from country to country and even within ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brown Bread
Brown bread is bread made with significant amounts of whole grain flour, usually wheat, and sometimes dark-coloured ingredients such as molasses or coffee. In Canada, Ireland and South Africa, it is whole wheat bread; in the Maritimes and New England, it is bread made with molasses. In some regions of the US, brown bread is called wheat bread to complement white bread. Whole wheat flours that contain raw wheat germ, instead of toasted germ, have higher levels of glutathione, and thus result in lower loaf volumes. History In Ireland, during the Famine, prior to 1848, brown bread was handed out to the poor. In England, brown bread was made from brown meal. Around and prior to the year 1845, brown meal was considered a less desirable grain product, and was priced accordingly. However, by 1865, due to recently discovered health benefits of bran, brown meal's London price had increased to a point often greater than that of fine flour. Flour milling Historically, brown meal was wha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Old Norse
Old Norse, Old Nordic, or Old Scandinavian, is a stage of development of North Germanic languages, North Germanic dialects before their final divergence into separate Nordic languages. Old Norse was spoken by inhabitants of Scandinavia and their Viking expansion, overseas settlements and chronologically coincides with the Viking Age, the Christianization of Scandinavia and the consolidation of Scandinavian kingdoms from about the 7th to the 15th centuries. The Proto-Norse language developed into Old Norse by the 8th century, and Old Norse began to develop into the modern North Germanic languages in the mid-to-late 14th century, ending the language phase known as Old Norse. These dates, however, are not absolute, since written Old Norse is found well into the 15th century. Old Norse was divided into three dialects: Old West Norse, ''Old West Norse'' or ''Old West Nordic'' (often referred to as ''Old Norse''), Old East Norse, ''Old East Norse'' or ''Old East Nordic'', and ''Ol ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Unifine Mill
A Unifine mill is a single one-pass impact milling system which produces ultrafine-milled whole-grain wheat flour that requires no grain pre-treatment and no screening of the flour. Like the grist or stone mills that had dominated the flour industry for centuries, the bran, germ, and endosperm elements of grain are processed into a nutritious whole wheat flour in one step. Consumers had accepted whole wheat products produced by grist or stone mills. The flour produced by these mills was quite coarse as they included the bran and the germ elements of the grain. As the nutritional value of vitamins, micronutrients, antioxidants, phytonutrients, amino acids, and fiber, were completely or relatively unknown in the late 19th century, removing the bran and the germ with the roller mill, invented at that time, was an attractive idea. With the elimination of the bran and the germ, the resulting "white" flour composed entirely of the endosperm produced an appealing product that research ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sprouted Bread
Sprouted bread is a type of bread made from whole grains that have been allowed to sprout, that is, to germinate, before being milled into flour. There are a few different types of sprouted grain bread. Some are made with additional added flour, some are made with added gluten, and some, such as Essene bread and Ezekiel bread (after an ancient bread formula in , however that recipe was baked over a dung fire, ), are made with very few additional ingredients. Overview Sprouted breads contain the whole, sprouted grain (the kernel, or berry) of various seeds. They are different from white bread inasmuch as white breads are made from ground wheat endosperm (after removal of the bran and germ). Whole grain breads include the bran, germ, and endosperm, therefore providing more naturally occurring fiber, vitamins and proteins. Sprouted (or germinated) grain breads have roughly the same amount of vitamins per gram. Sprouted grain bread has 47% less gluten than regular bread. A compar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kneippbrød
Kneippbrød (; "Kneippbread") is a whole wheat bread. It is named for Sebastian Kneipp (1821–1897), a 19th-century Bavarian priest and hydrotherapist. It is the most popular bread in Norway.''DinSide''. "Norge på brødtoppen'" ("Norway on the Bread-top"). 10 Jul 2006. Accessed 22 Jan 2013. History The publisher Søren Mittet first brought Dr. Kneipp's recipe to Norway, where the bakery Baker Hansen AS officially licensed it in 1895. The recipe and name were quickly copied. The official Oslo breakfast (''Oslofrokosten'') first prepared for Norwegian schools in 1929 employed a coarse form of the bread. According to FEDIMA, as of 2006, more than 60 million loaves were consumed annually. See also * Sebastian Kneipp Sebastian Kneipp (17 May 1821 – 17 June 1897) was a German Catholic priest and one of the forefathers of the naturopathic medicine movement. He is most commonly associated with the "Kneipp Cure" form of hydrotherapy (often called "Kneipp ther ... Refere ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Horsebread
Horsebread was a type of bread produced and consumed in medieval Europe. At the time, it was considered to be of low quality, made from a seasonal mix of legumes (such as dry split peas) and bran along with other non-wheat cereal grains such as oats, rye, along with maize, and acorns. It was one of the cheapest breads available. As the name suggests, it was allegedly fit only for horses to eat, but for many of the poorer people, as well as in times of famine, this bread sustained them. It was associated with poverty, since those who could afford white bread (which was the most labour-intensive, and therefore expensive, bread) considered horse bread and other breads like rye or barley breads unfit for their position in society. White breads were generally eaten by only the middle class and wealthy, because of the labour involved in refining flour. This is in contrast with modern whole-grain breads, which are typically seen as premium-priced health foods or gourmet foods. This is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Graham Bread
Graham bread is a name for whole wheat bread that was inspired by the teachings of famous health reformer Sylvester Graham. History Sylvester Graham was a 19th-century health reformer who argued that a vegetarian diet, anchored by bread that was baked at home from flour that was made from whole wheat flour, was part of a healthful lifestyle that could prevent disease. In 1837, Graham published the popular book ''Treatise on Bread and Bread-Making'', which included a history of bread and described how to make Graham bread, though the passage is absent of any exact measurements and instead calls upon the baker's "good judgment." It was reprinted in 2012 by Andrews McMeel Publishing, as a selection of its American Antiquarian Cookbook Collection. Like Graham crackers, Graham bread was high in fiber and made from graham flour free from the chemical additives that were common in white bread at that time such as alum and chlorine. He argued that these chemical additives were unwhol ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caramel Coloring
Caramel color or caramel coloring is a water-soluble food coloring. It is made by heat treatment of carbohydrates (sugars), in general in the presence of acids, alkalis, or salts, in a process called caramelization. It is more fully oxidized than caramel candy, and has an odor of burnt sugar and a somewhat bitter taste. Its color ranges from pale yellow to amber to dark brown. Caramel color is one of the oldest and most widely used food colorings for enhancing naturally occurring colors, correcting natural variations in color, and replacing color that is lost to light degradation during food processing and storage. The use of caramel color as a food additive in the brewing industry in the 19th century is the first recorded instance of it being manufactured and used on a wide scale. Today, caramel color is found in many commercially produced foods and beverages, including batters, beer, brown bread, buns, chocolate, cookies, cough drops, spirits and liquor such as brandy, rum, and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
White Bread
White bread typically refers to breads made from wheat flour from which the bran and the germ layers have been removed from the whole wheatberry as part of the flour grinding or milling process, producing a light-colored flour. This milling process can give white flour a longer shelf life by removing the natural oils from the whole grain. Removing the oil allows products made with the flour, like white bread, to be stored for longer periods of time avoiding potential rancidity. The flour used in white breads is often bleached further—by the use of flour bleaching agents such as potassium bromate, azodicarbonamide, or chlorine dioxide gas to remove any slight natural yellow shade and make its baking properties more predictable. This is banned in the EU. Some chemicals are also banned from use in other countries. In the United States, consumers sometimes refer to white bread as "sandwich bread" or "sandwich loaf". It is often perceived as an unhealthy, bland, and unsophisticat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rancidification
Rancidification is the process of complete or incomplete autoxidation or hydrolysis of fats and oils when exposed to air, light, moisture, or bacterial action, producing short-chain aldehydes, ketones and free fatty acids. When these processes occur in food, undesirable odors and flavors can result. In processed meats, these flavors are collectively known as warmed-over flavor. In certain cases, however, the flavors can be desirable (as in aged cheeses). Rancidification can also detract from the nutritional value of food, as some vitamins are sensitive to oxidation. Similar to rancidification, oxidative degradation also occurs in other hydrocarbons, such as lubricating oils, fuels, and mechanical cutting fluids. Pathways Three pathways for rancidification are recognized: Hydrolytic Hydrolytic rancidity refers to the odor that develops when triglycerides are hydrolyzed and free fatty acids are released. This reaction of lipid with water may require a catalyst (such as a lipase, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wheat Germ
Cereal germ or Wheat germ: The germ of a cereal is the reproductive part that germinates to grow into a plant; it is the embryo of the seed. Along with bran, germ is often a by-product of the milling that produces refined grain products. Cereal grains and their components, such as wheat germ oil, rice bran oil, and maize bran, may be used as a source from which vegetable oil is extracted, or used directly as a food ingredient. The germ is retained as an integral part of whole-grain foods. Non-whole grain methods of milling are intended to isolate the endosperm, which is ground into flour, with removal of both the husk (bran) and the germ. Removal of bran is aimed at producing a flour with a white rather than a brown color, and eliminating fiber, which reduces nutrition. The germ is rich in polyunsaturated fats (which have a tendency to oxidize and become rancid on storage) and so germ removal improves the storage qualities of flour. Wheat germ Wheat germ or wheatgerm is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Canada
Canada is a country in North America. Its ten provinces and three territories extend from the Atlantic Ocean to the Pacific Ocean and northward into the Arctic Ocean, covering over , making it the world's second-largest country by total area. Its southern and western border with the United States, stretching , is the world's longest binational land border. Canada's capital is Ottawa, and its three largest metropolitan areas are Toronto, Montreal, and Vancouver. Indigenous peoples have continuously inhabited what is now Canada for thousands of years. Beginning in the 16th century, British and French expeditions explored and later settled along the Atlantic coast. As a consequence of various armed conflicts, France ceded nearly all of its colonies in North America in 1763. In 1867, with the union of three British North American colonies through Confederation, Canada was formed as a federal dominion of four provinces. This began an accretion of provinces an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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