Breads

Chapati is a flat bread, rather thin; unleavened cooked dough.

Yes it had a lot of sodium in it, which too much isn't good for you. Eat a varied diet.

Hydrolase is an enzyme that catalyzes the splitting of organic molecules into smaller molecules in the presence of water. Example; the hydrolysis of the carbohydrate starch.

100% whole wheat bread is made with no other type of flour besides whole wheat flour. Breads that are labeled "whole wheat" contain some percentage of whole wheat along with other types of flour, usually white wheat flour.

About 5 cents.

there is isn't any rubber in it so guess not

Bread contains moisture and dries out as it ages, while crackers are dry and absorb moisture.

Both will even out to the atmospheric humidity level of the room they are in.

they used a piece of tin foil and the sun. then they would use theirunicorns to taste the bread. your welcome

everyone has slice of bread well.....not every one but i do have slices of bread!:-)

Pumpernickel is a type of German sourdough bread traditionally made with rye meal (a coarsely ground form of the rye flour).

The phrase breaking bread means to share a meal so I'm assuming your friends, or whomever said the phrase in your question, simply went home to eat.

Usually Jelly tastes good. (In the UK we call it jam.)

Also marmalade amd Marmite are good on toast.

Gluten-free bread can have no wheat flour in it - nor any other wheat products. Therefore, a gluten-free baker ONLY uses substitutes for wheat products.

where does raisin bread come from

Yeast as a leavening agent first appears in the archaeological record in Ancient Egypt around 3000 BC, and there are two main theories as to how this practice began.

The first is the good ol' accident theory. Some believe that a dough mixture was left out a little too long before cooking. As a result, wild yeast (and bacteria) got into the mixture and caused it to rise, and when people saw this they attempted to recreate it, using a bit of the original dough in a new batch to help the new batch rise.

The second theory is that it was discovered when someone decided to use ale in a batch of dough. Ale was already widely used at this time (many believe that alcohol production was the impetus that started the agricultural revolution) and yeast is used in the production process. Some favor this theory because they believe that there wouldn't have been enough wild yeast to create a noticeable rise in bread dough, but there would have been plenty available in ale to create a significant change.

you should toast, how you feel about your bride/groom, how your relationship would be like (don't forget about best man's speach).

Bread that is raised twice does not typically use sugar or other sweeteners, allowing the bread to rise more slowly and thus develop more complex flavors. Bread that is raised only once uses sweeteners and rises much faster. See http://www.kitchensavvy.com/journal/2006/04/raising_bread.html

if you have very...interesting...taste buds

Blue. Always blue

approximately 1/2 a teaspoon to a teaspoon

Yes they can have differing degrees of sourness; if you want to try a really good sourdough bread, get a loaf from Cracker Barrel, it's always fresh and definitely the best sourdough bread I've ever eaten

Baking Powder.

vitamin carbohydrates proteins

Yes there was. It was manufactured by a company with the name United Baking Company, Inc. The company was located in Schenectady, NY.