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Bread Kvass
Kvass is a fermented cereal-based low alcoholic beverage with a slightly cloudy appearance, light-brown colour and sweet-sour taste. It may be flavoured with berries, fruits, herbs or honey. Kvass stems from the northeastern part of Europe, where the grain production is thought to have been insufficient for beer to become a daily drink. The first written mention of kvass is found in the ''Primary Chronicle'', describing the celebration of Vladimir the Great's baptism in 996. In the traditional method, kvass is made from a mash obtained from rye bread or rye flour and malt soaked in hot water, fermented for about 12 hours with the help of sugar and bread yeast or baker's yeast at a room temperature. In industrial methods, kvass is produced from wort concentrate combined with various grain mixtures. It is a popular drink in Russia, Ukraine, Poland, Baltic countries, Finland and some parts of China. Terminology The word ''kvass'' is ultimately from Proto-Indo-European base *''kw ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baltic Region
The terms Baltic Sea Region, Baltic Rim countries (or simply the Baltic Rim), and the Baltic Sea countries/states refer to slightly different combinations of countries in the general area surrounding the Baltic Sea, mainly in Northern Europe. The term " Baltic states" refers specifically to one such grouping. Etymology The first to name it the ''Baltic Sea'' ( la, Mare Balticum) was 11th century German chronicler Adam of Bremen. Denotation Depending on the context the ''Baltic Sea Region'' might stand for: * The countries that have shorelines along the Baltic Sea: Denmark, Estonia, Finland, Germany, Latvia, Lithuania, Poland, Russia, and Sweden. * The group of countries that are members of the inter-governmental ''Baltic Assembly'' and ''Baltic Council of Ministers'', and generally referred to by the shorthand, Baltic states: Estonia, Latvia, and Lithuania. * Estonia, Latvia, Lithuania and Kaliningrad Oblast of Russia, exclaved from the remainder of Russia.«The Balt ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Berry
A berry is a small, pulpy, and often edible fruit. Typically, berries are juicy, rounded, brightly colored, sweet, sour or tart, and do not have a stone or pit, although many pips or seeds may be present. Common examples are strawberries, raspberries, blueberries, blackberries, red currants, white currants and blackcurrants. In Britain, soft fruit is a horticultural term for such fruits. In common usage, the term "berry" differs from the scientific or botanical definition of a fruit produced from the ovary of a single flower in which the outer layer of the ovary wall develops into an edible fleshy portion (pericarp). The botanical definition includes many fruits that are not commonly known or referred to as berries, such as grapes, tomatoes, cucumbers, eggplants, bananas, and chili peppers. Fruits commonly considered berries but excluded by the botanical definition include strawberries, raspberries, and blackberries, which are aggregate fruits and mulberries, which are mu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Proto-Indo-European Language
Proto-Indo-European (PIE) is the reconstructed common ancestor of the Indo-European language family. Its proposed features have been derived by linguistic reconstruction from documented Indo-European languages. No direct record of Proto-Indo-European exists. Far more work has gone into reconstructing PIE than any other proto-language, and it is the best understood of all proto-languages of its age. The majority of linguistic work during the 19th century was devoted to the reconstruction of PIE or its daughter languages, and many of the modern techniques of linguistic reconstruction (such as the comparative method) were developed as a result. PIE is hypothesized to have been spoken as a single language from 4500 BC to 2500 BC during the Late Neolithic to Early Bronze Age, though estimates vary by more than a thousand years. According to the prevailing Kurgan hypothesis, the original homeland of the Proto-Indo-Europeans may have been in the Pontic–Caspian steppe of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wort
Wort () is the liquid extracted from the mashing process during the brewing of beer or whisky. Wort contains the sugars, the most important being maltose and maltotriose, that will be fermented by the brewing yeast to produce alcohol. Wort also contains crucial amino acids to provide nitrogen to the yeast as well as more complex proteins contributing to beer head retention and flavour. Production The first step in wort production is to obtain malt, which is made from dried, sprouted cereal grains, including barley. The malt is run through a mill, cracking the husk and exposing the starch inside. The milled grain is then mashed by mixing it with hot water, and then steeped, a process that enables enzymes to convert the starch in the malt into sugars which dissolve in the water. Sometimes the mash is heated at set intervals to alter the enzyme activity. The temperature of the mixture is usually increased to 78 °C (172 °F) for mashout. Lautering is the next s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baker's Yeast
Baker's yeast is the common name for the strains of yeast commonly used in baking bread and other bakery products, serving as a leavening agent which causes the bread to rise (expand and become lighter and softer) by converting the fermentable sugars present in the dough into carbon dioxide and ethanol. Baker's yeast is of the species ''Saccharomyces cerevisiae'', and is the same species (but a different strain) as the kind commonly used in alcoholic fermentation, which is called brewer's yeast. Baker's yeast is also a single-cell microorganism found on and around the human body. The use of steamed or boiled potatoes, water from potato boiling, or sugar in a bread dough provides food for the growth of yeasts; however, too much sugar will dehydrate them. Yeast growth is inhibited by both salt and sugar, but more so by salt than sugar. Some sources say fats, such as butter and eggs, slow down yeast growth; others say the effect of fat on dough remains unclear, presenting evidenc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bread Yeast
Baker's yeast is the common name for the strains of yeast commonly used in baking bread and other bakery products, serving as a leavening agent which causes the bread to rise (expand and become lighter and softer) by converting the fermentable sugars present in the dough into carbon dioxide and ethanol. Baker's yeast is of the species ''Saccharomyces cerevisiae'', and is the same species (but a different strain) as the kind commonly used in alcoholic fermentation, which is called brewer's yeast. Baker's yeast is also a single-cell microorganism found on and around the human body. The use of steamed or boiled potatoes, water from potato boiling, or sugar in a bread dough provides food for the growth of yeasts; however, too much sugar will dehydrate them. Yeast growth is inhibited by both salt and sugar, but more so by salt than sugar. Some sources say fats, such as butter and eggs, slow down yeast growth; others say the effect of fat on dough remains unclear, presenting evidenc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vladimir The Great
Vladimir I Sviatoslavich or Volodymyr I Sviatoslavych ( orv, Володимѣръ Свѧтославичь, ''Volodiměrъ Svętoslavičь'';, ''Uladzimir'', russian: Владимир, ''Vladimir'', uk, Володимир, ''Volodymyr''. See Vladimir (name) for details., ''Vladimir Svyatoslavich''; uk, Володимир Святославич, ''Volodymyr Sviatoslavych''; Old Norse ''Valdamarr gamli''; c. 95815 July 1015), also known as Vladimir the Great or Volodymyr the Great, was Prince of Novgorod, Grand Prince of Kiev, and ruler of Kievan Rus' from 980 to 1015. Vladimir's father was Prince Sviatoslav I of Kiev of the Rurikid dynasty. After the death of his father in 972, Vladimir, who was then prince of Novgorod, was forced to flee to Scandinavia in 976 after his brother Yaropolk murdered his other brother Oleg of Drelinia, becoming the sole ruler of Rus'. In Sweden, with the help of his relative Ladejarl Håkon Sigurdsson, ruler of Norway, he assembled a Varangian ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Primary Chronicle
The ''Tale of Bygone Years'' ( orv, Повѣсть времѧньныхъ лѣтъ, translit=Pověstĭ vremęnĭnyxŭ lětŭ; ; ; ; ), often known in English as the ''Rus' Primary Chronicle'', the ''Russian Primary Chronicle'', or simply the ''Primary Chronicle'', as well as also, after the author it has traditionally been ascribed to, '' Nestor's Chronicle'', is an Old East Slavic chronicle (letopis) of Kievan Rus' from about 850 to 1110, originally compiled in Kiev around 1113. The work’s name originates from the opening sentence of the text, which reads: “These are the narratives of bygone years regarding the origin of the land of Rus’ (Old East Slavic: Рѹсь), the first princes of Kyiv, and from what source the land of Rus’ had its beginning.” The work has long been considered to be a fundamental source in the interpretation of the history of the East Slavs. The ''Chronicle's'' content is known today from several surviving editions and codices that have been ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alcohol By Volume
Alcohol by volume (abbreviated as ABV, abv, or alc/vol) is a standard measure of how much alcohol (ethanol) is contained in a given volume of an alcoholic beverage (expressed as a volume percent). It is defined as the number of millilitres (mL) of pure ethanol present in of solution at . The number of millilitres of pure ethanol is the mass of the ethanol divided by its density at , which is . The ABV standard is used worldwide. The International Organization of Legal Metrology has tables of density of water–ethanol mixtures at different concentrations and temperatures. In some countries, e.g. France, alcohol by volume is often referred to as degrees Gay-Lussac (after the French chemist Joseph Louis Gay-Lussac), although there is a slight difference since the Gay-Lussac convention uses the International Standard Atmosphere value for temperature, . Volume change Mixing two solutions of alcohol of different strengths usually causes a change in volume. Mixing pure water with a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermented
Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food production, it may more broadly refer to any process in which the activity of microorganisms brings about a desirable change to a foodstuff or beverage. The science of fermentation is known as zymology. In microorganisms, fermentation is the primary means of producing adenosine triphosphate (ATP) by the degradation of organic nutrients anaerobically. Humans have used fermentation to produce foodstuffs and beverages since the Neolithic age. For example, fermentation is used for preservation in a process that produces lactic acid found in such sour foods as pickled cucumbers, kombucha, kimchi, and yogurt, as well as for producing alcoholic beverages such as wine and beer. Fermentation also occurs within the gastrointestinal tracts of all a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kvass
Kvass is a fermented cereal-based Alcohol by volume, low alcoholic beverage with a slightly cloudy appearance, light-brown colour and sweet-sour taste. It may be flavoured with berries, fruits, herbs or honey. Kvass stems from the northeastern part of Europe, where the grain production is thought to have been insufficient for beer to become a daily drink. The first written mention of kvass is found in the ''Primary Chronicle'', describing the celebration of Vladimir the Great's baptism in 996. In the traditional method, kvass is made from a mash obtained from rye bread or rye flour and malt soaked in hot water, fermented for about 12 hours with the help of sugar and bread yeast or baker's yeast at a room temperature. In industrial methods, kvass is produced from wort concentrate combined with various grain mixtures. It is a popular drink in Russia, Ukraine, Poland, Baltic countries, Finland and some parts of China. Terminology The word ''kvass'' is ultimately from Proto-Indo-Eu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Faculty Of Food Technology, Latvia University Of Life Sciences And Technologies
Faculty of Food Technology ( lv, Pārtikas tehnoloģijas fakultāte) is a faculty of Latvia University of Life Sciences and Technologies founded in 1948. It offers second-level professional higher education studies in food technology (''Pārtikas tehnoloģija''), academic baccalaureate studies in food quality and innovations (''Pārtikas kvalitāte un inovācijas'') and professional baccalaureate studies in catering and hotel management (''Ēdināšanas un viesnīcu uzņēmējdarbība''), as well as academic master's degree studies in food science (''Pārtikas zinātne'') and nutrition science (''Uzturzinātne''; in cooperation with Latvian University and Riga Stradiņš University) and doctoral studies in food science (''Pārtikas zinātne''). History On 22 October 2014 Latvia University of Life Sciences and Technologies signed a 2.34 million euro contract with a building company "RCBS" for the construction of a new Faculty of Food Technology two-storey building an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
