Biomedical technology

Candy-coated pills could prevent pharmaceutical fraud

While most of us were baking sourdough bread and watching "Tiger King" to stay sane during the pandemic shutdown, UC Riverside bioengineering professor William Grover kept busy counting the colorful candy sprinkles perched ...

Diseases, Conditions, Syndromes

I've tested positive for COVID. What should I do now?

For two years, COVID has dominated our world. In Australia, we've tested every sniffle, undergone extensive lockdowns, and double-vaccinated more than 90% of adults to combat this lethal virus.

Health

Reducing salt in bread without sacrificing taste

Most people in the U.S. consume too much salt; adult Americans typically eat twice the daily amount recommended by dietary guidelines. Bread may not seem like an obvious culprit; however, due to high consumption and relatively ...

Cardiology

Low-carb diet shown to improve cardiometabolic risk profile

Low-carbohydrate diets are popular for weight loss and diabetes control. However, for most of the past 50 years, medical and public health experts have instead embraced low-fat diets, concerned about the health effects of ...

Cardiology

What should I eat to avoid heart disease?

Plant-based foods should dominate heart healthy diets, according to a paper published today in Cardiovascular Research, a journal of the European Society of Cardiology (ESC). This comprehensive review of research on food ...

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Bread

Bread is a staple food prepared by cooking a dough of flour and water and often additional ingredients. Doughs are usually baked, but in some cuisines breads are steamed (e.g., mantou), fried (e.g., puri), or baked on an unoiled frying pan (e.g., tortillas). It may be leavened or unleavened. Salt, fat and leavening agents such as yeast and baking soda are common ingredients, though bread may contain other ingredients, such as milk, egg, sugar, spice, fruit (such as raisins), vegetables (such as onion), nuts (such as walnuts) or seeds (such as poppy). Referred to colloquially as the "staff of life", bread has been prepared for at least 30,000 years. The development of leavened bread can probably also be traced to prehistoric times. Sometimes, the word bread refers to a sweetened loaf cake, often containing appealing ingredients like dried fruit, chocolate chips, nuts or spices, such as pumpkin bread, banana bread or gingerbread.

Fresh bread is prized for its taste, aroma, quality, appearance and texture. Retaining its freshness is important to keep it appetizing. Bread that has stiffened or dried past its prime is said to be stale. Modern bread is sometimes wrapped in paper or plastic film or stored in a container such as a breadbox to reduce drying. Bread that is kept in warm, moist environments is prone to the growth of mold. Bread kept at low temperatures, in a refrigerator for example, will develop mold growth more slowly than bread kept at room temperature, but will turn stale quickly due to retrogradation.

The soft, inner part of bread is known to bakers and other culinary professionals as the crumb, which is not to be confused with small bits of bread that often fall off, called crumbs. The outer hard portion of bread is called the crust.

This text uses material from Wikipedia, licensed under CC BY-SA