Breads

Rapid rise yeast is a very active strain of yeast allows you to make bread with only one rise. Bread machine yeast is also a type of dry yeast is highly active but it is very finely granulated so that it hydrates quickly. Breads made with this yeast also require only a single rise.

Nutrient content of different types of bread Table 1 illustrates the impact of the bread-making technique and ingredients used to make bread on the nutrient content of bread. * Breads made from wholegrains are higher in dietary fibre and other nutrients. * There is no difference in the thiamin content of breads made in Australia because flour is fortified with thiamin. * Indian breads cooked on a griddle have lower sodium but higher fat contents than leavened breads. * The addition of oil in the making of some unleavened Indian breads makes a substantial difference to the fat content of the bread. * There is little difference in the nutrient content between breads made with sourdough or brewer's yeast. * Chinese steamed buns are very low in salt. Nutrient content of bread made by different manufacturers In 1992, BRI Australia conducted a pilot study to compare the nutrient content of bread prepared from plant-type bakeries (i.e. large manufacturers), in-store bakeries and hot bread shops1 in Sydney. Subsequently, on the basis that bread from major manufacturers was representative of typical bread, a larger study was conducted to investigate the nutrient content of white, mixed grain and wholemeal breads purchased from major manufacturers across Australia. * Slice weight was most variable from hot bread shops, varying from less than 20g/slice to more than 30 g/slice. The standard deviation in slice weight of loaves from plant and in-store bakeries was around 1-3 g respectively. * The greatest variability for all loaves was in sodium and thiamin content. * Sodium content varied from 280 mg/100 g to more than 590 mg/100 g and thiamin content from 0.2 to 0.7 mg/100 g. * Variability in thiamin content may be attributed to the mixing of thiamin and flour where it is difficult to obtain a homogenous mix of a small quantity of thiamin and a large quantity of flour. This study was also designed to monitor changes in the nutrient content of bread since it was last analysed in 1982-3. * The only change in nutrient content of bread was in thiamin and calcium content. * Fortification of flour with thiamin has increased the thiamin content of bread from 0.13 mg in white bread and 0.23 mg in wholemeal bread to 0.4 mg in all breads. * There had also been a slight increase in the calcium content of breads possibly due to the more widespread use of calcium-containing ingredients, particularly improvers. * This study highlights the difficulty of presenting accurate nutrient composition data for foods where foods are manufactured using different formulations and procedures (Table 1). Table 1.: The nutrient content of bread (per 100 g)White bread1 Whole-meal bread1 Multi-grain bread1 Rye bread (dark) 1 Rye bread (light) 1 Chinese steamed bread2 Arabic Flat-bread (white)1 Arabic Flat-bread (whole-meal) 1 Chap-patti2 Paratha2 Puri2 Naan2 Bagel3 Energy (kJ) 1 040 939 969 848 1010 1040 1120 985 1215 1270 1615 1235 950 Protein (g) 8.6 10.1 10.1 8.7 9.0 7.5 9.3 8.6 7.7 8.4 6.8 8.2 8.3 Fat (g) 2.5 2.9 2.8 1.8 2.0 1.2 2.3 1.9 4.8 8.4 19.1 5.5 1.7 Carbo-hydrate (g) 48.2 38.9 40.9 37.4 46.3 51.0 51.9 45.5 53.4 47.9 46.9 52.4 46.7 Dietary Fibre (g) 2.7 6.5 5.10 7.1 4.5 3.1 2.8 6.3 5.2 3.3 3.6 2.6 n/a Thiamin (mg) 0.40 0.4 0.42 0.15 0.33 0.19 0.40 0.30 0.37 0.35 0.27 0.32 n/a Ribo-flavin (mg) 0.07 0.12 0.11 0.14 0.07 0.03 0.07 0.08 0.02 0.02 0.03 0.03 n/a Iron (mg) 1.2 2.3 2.10 2.6 1.4 1.7 1.5 2.7 2.6 2.1 2.0 2.2 n/a Sodium (mg) 450 470 470 510 510 13 519 580 295 300 279 460 n/a

Yes, you can substitute honey for sugar, but there are some rules of thumb.

# It can be a direct replacement up to one cup. For more than one cup, use less honey since honey is sweeter than sugar. # You'll need to decrease the other liquid. # You might need to add baking soda, since honey is acidic. # You might need to lower baking temperature or time. See Related Links for more details.

I was doing my science fair project on this and found out that wholemeal is a really bad product to buy because it grows mould super fast while 9 grain and seed (I think it was) didn't grow much in the amount of time given

Freshly baked bread will go moldy much quicker and should be kept in a cool place. Many breads bought in the store can stay on the counter for a week or more. However, if you think of it, what chemicals are in that bread to make it last so long in a warm area? I would rather have good bread and keep it in the fridge.

one slice of bread = 12 g carbohydrates

one cup of rice = 44g carbohydrates

1 cup of rice = 3 2/3 slices of bread

some useful germs are decompose the bread partical into alji or funjai that have a very bad smell also we can see fungus on bread this process is called decomposition. And decomposition of food, or any thing is every where held . I have a very short time but i must ans that question as according to my knowledge.

Pumpernickel is a heavy, moderately sweet rye bread. It is traditionally made with coarsely ground rye, but normal rye can also be used. The ingredients include: Warm Water, Vegetable Oil, Molasses, All Purpose Flour, Rye Flour, Whole Wheat Flower, Bread Flour, Salt, Dry Milk Powder, Instant Coffee Powder, Cocoa Powder, Caraway Seed, and Active Dried Yeast.

To prevent contamination from other meat products, and from insects.

Cross-contamination of meats can pose a serious health issue. Plastic is non porous and prevents liquids and bacteria from coming into contact with the meat. It also slows down the rate at which the meat oxidises - turns pale and loses the 'fresh' look of good red meat.

However, once you get it home is shiuld be unwrapped and stored in a fridge for the short time between buying and cooking.

Elsewhere on the net it says that 2 slices = 1 cup cubed.

So 5 slices would be 2 1/2 cups of cubed bread.

butter, peanut butter and jelly, and strawberry cream cheese!

It's a loaf of soft bread, usually containing eggs in addition to the usual familiar
ingredients of bread.

The word is taken from the Hebrew, originally meaning the portion of dough that
was separated and donated in support of the priests of the temple and their families.
With no Holy Temple for roughly the past 1940 years, Jews now separate and burn
a small portion of their dough before baking the rest, in recollection of the commandment
to separate from the dough for the support of the temple and its priests (Cohens).

Baking yeast makes food rise and gives it a fluffy taste and feel to your food.

The characters in "Bread of Salt" are the boy who is the main character and is never named, Aida, the girl the boy likes, Saez, the guy who invites the boy to play in his band, and other band members.

Bread will never be as fresh as the day it is made. To keep bread "fresh" for more than a day, preservatives and dough conditioners will be needed. Shelf life will depend upon several things, including: the formulation, quality of ingredients, processing conditions, handling, and storage. Unless the bread becomes moldy, it can be safe to eat even when it dries out.

well the bread comes from Canada and new zealand the bread has seeds that make us people more healthy

Yes they can. Just like whole loaves of bread and slices of bread, bread crumbs can expire.

Keep it wrapped with a cotton cloth and put it in the bottom of the freezer or in a dark and dry place.

The trick is to keep the moister in.

GINGERBREAD DOUGH 5 c. flour

2 tsp. cinnamon

2 tsp. ground ginger

1/2 tsp. ground cloves

1/4 tsp. salt

1 c. shortening

3/4 c. sugar

1 c. light molasses

1 lg. egg Combine flour, cinnamon, ginger, cloves and salt. In large bowl with beater beat shortening and sugar until light and fluffy. Beat in molasses and egg. Stir in flour mixture to make a stiff dough.

Panera Bread Co trades under the ticker symbol PNRA on the NASDAQ.

the cost of a gallon of milk in 1928 was 56 cents

Despite common knowledge, the egyptians were an incredibly civizlied tribe. Thus, they were known to consume shrimp bisque with garlic, cumin and tammerin herb crusts, with sun boiled jelly and ice cream for dessert.

You will need to portion dough if it too large to manage in one piece.