|
Sourdough
Sourdough is a type of bread that uses the fermentation by naturally occurring yeast and lactobacillus bacteria to raise the dough. In addition to leavening the bread, the fermentation process produces lactic acid, which gives the bread its distinctive sour taste and improves its keeping-qualities. History Sourdough is one of the most ancient forms of bread. It was the standard method of breadmaking for most of human history until the Middle Ages, when it was replaced by barm. Barm, in turn, was replaced in the late 19th and early 20th centuries by industrially produced baker's yeast. The ''Encyclopedia of Food Microbiology'' states: "One of the oldest sourdough breads dates from 3700 BCE and was excavated in Switzerland, but the origin of sourdough fermentation likely relates to the origin of agriculture in the Fertile Crescent and Egypt several thousand years earlier", and "Bread production relied on the use of sourdough as a leavening agent for most of human history; the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fructilactobacillus Sanfranciscensis
''Fructilactobacillus sanfranciscensis'' is a heterofermentative species of lactic acid bacteria which, through the production mainly of lactic and acetic acids, helps give sourdough bread its characteristic taste. It is named after San Francisco, where sourdough was found to contain the variety, though it is dominant in Type I sourdoughs globally. In fact, ''F. sanfranciscensis'' has been used in sourdough breads for thousands of years, and is used in 3 million tons of sourdough goods yearly. For commercial use, specific strains of ''F. sanfranciscensis'' are grown on defined media, freeze-dried, and shipped to bakeries worldwide. Overview ''Fructilactobacillus sanfranciscensis'' was first known to be isolated in 1971 by Kline and Sugihara. As lactic acid bacteria, the strains are Gram-positive, slender, rod-shaped, nonsporulating, and non-motile. They are also obligately heterofermentative, meaning that they can convert hexose sugars into not just lactic acid, but also et ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bread
Bread is a baked food product made from water, flour, and often yeast. It is a staple food across the world, particularly in Europe and the Middle East. Throughout recorded history and around the world, it has been an important part of many cultures' diets. It is one of the oldest human-made foods, having been of significance since the dawn of Agriculture#History, agriculture, and plays an essential role in both religious rituals and secular culture. Bread may be Leavening agent, leavened by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced Baker's yeast, yeast, or high-pressure aeration, which creates the gas bubbles that fluff up bread. Bread may also be Unleavened bread, unleavened. In many countries, mass-produced bread often contains Food additive, additives to improve flavor, texture, color, shelf life, nutrition, and ease of production. Etymology The Old English language, Old English word for bread was ( in Gothic langua ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Barm
Barm, also called ale yeast, is the foam or scum formed on the top of a fermenting liquid, such as beer, wine, or feedstock for spirits or industrial ethanol distillation. It is used to leaven bread, or set up fermentation in a new batch of liquor. Barm, as a leaven, has also been made from ground millet combined with must out of wine-tubs and is sometimes used in English baking as a synonym for a natural leaven (sourdough). Reinhart derived the term from his training undeMonica Spiller Various cultures derived from barm, usually ''Saccharomyces cerevisiae'', became ancestral to most forms of brewer's yeast and baker's yeast currently on the market. A barm cake is a soft, round, flattish bread roll from North West England, traditionally leavened with barm. In Ireland, barm is used in the traditional production of barmbrack, a fruited bread. Emptins, a homemade product similar to barm and usually made from hops Hops are the flowers (also called seed cones or strobiles) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sourdough Sam
Sourdough Sam is a mascot for the American football team the San Francisco 49ers. History Before the introduction of Sourdough Sam, the 49ers' first mascot was a mule called Clementine, named for the famous folk song Oh My Darling, Clementine, that wore a red saddle blanket and appeared during the 1950s and 1960s. A gold rush prospector–themed character first appeared in the 1970s. The character's design reflected the cover art of programs created by William Kay between 1946 and 1949—when the 49ers were a part of the All-America Football Conference—which depicted a bushy-mustached prospector with two pistols. Sourdough Sam's persona later underwent a slight change from prospector to miner. As a miner, he depicted a large man with an oversized football helmet and plaid shirt matching that worn in the original William Kay cover art. Several elements of this version of Sourdough Sam, such as a bushy beard and suspenders, remained part of his image in later iterations. In ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
San Francisco 49ers
The San Francisco 49ers (also written as the San Francisco Forty-Niners and nicknamed the Niners) are a professional American football team based in the San Francisco Bay Area. The 49ers compete in the National Football League (NFL) as a member of the National Football Conference (NFC) NFC West, West division. The team plays its home games at Levi's Stadium in Santa Clara, California, located southeast of San Francisco. The team is named after the prospectors of the California gold rush. The team was founded in 1946 as a charter member of the All-America Football Conference (AAFC) and joined the NFL in 1949 when the leagues merged. The 49ers were the first Major professional sports teams in the United States and Canada, major professional sports team based in San Francisco. They are the 10th oldest franchise in the NFL, and have been owned and operated by Italian Americans (Morabito and DeBartolo families) since their inception. The team began play at Kezar Stadium in San Franci ... [...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 or the deactivated form nutritional 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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Leavening Agent
In cooking, a leavening agent () or raising agent, also called a leaven () or leavener, is any one of a number of substances used in doughs and batters that cause a foaming action (gas bubbles) that lightens and softens the mixture. An alternative or supplement to leavening agents is mechanical action by which air is incorporated (i.e. kneading). Leavening agents can be biological or synthetic chemical compounds. The gas produced is often carbon dioxide, or occasionally hydrogen. When a dough or batter is mixed, the starch in the flour and the water in the dough form a matrix (often supported further by proteins like gluten or polysaccharides, such as pentosans or xanthan gum). The starch then gelatinizes and sets, leaving gas bubbles that remain. Biological leavening agents * ''Saccharomyces cerevisiae'' producing carbon dioxide found in: ** baker's yeast ** Beer barm (unpasteurised—live yeast) ** ginger beer ** kefir ** sourdough starter * '' Clostridium perfring ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flour
Flour is a powder made by Mill (grinding), grinding raw grains, List of root vegetables, roots, beans, Nut (fruit), nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many cultures. Maize flour, Corn flour has been important in Mesoamerican cuisine since ancient times and remains a staple in the Americas. Rye flour is a constituent of bread in both Central Europe and Northern Europe. Cereal flour consists either of the endosperm, cereal germ, germ, and bran together (whole-grain flour) or of the endosperm alone (refined flour). ''Meal'' is either differentiable from flour as having slightly coarser particle size (degree of comminution) or is synonymous with flour; the word is used both ways. The Centers for Disease Control and Prevention, CDC has cautioned not to eat raw flour doughs or batters. Raw flour can contain harmful bacteria such as ''E. coli'' and needs ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yeast
Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom (biology), kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are estimated to constitute 1% of all described fungal species. Some yeast species have the ability to develop multicellular characteristics by forming strings of connected budding cells known as pseudohyphae or false hyphae, or quickly evolve into a Multicellular organism, multicellular cluster with specialised Organelle, cell organelles function. Yeast sizes vary greatly, depending on species and environment, typically measuring 3–4 micrometre, μm in diameter, although some yeasts can grow to 40 μm in size. Most yeasts reproduce asexual reproduction, asexually by mitosis, and many do so by the asymmetric division process known as budding. With their single-celled growth habit, yeasts can be contrasted with Mold (fungus), molds, wh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dough
Dough is a malleable, sometimes elastic paste made from flour (which itself is made from grains or from leguminous or chestnut crops). Dough is typically made by mixing flour with a small amount of water or other liquid and sometimes includes yeast or other leavening agents, as well as ingredients such as fats or flavourings. Making and shaping dough begins the preparation of a wide variety of foodstuffs, particularly breads and bread-based items, but also including biscuits, cakes, cookies, dumplings, flatbreads, noodles, pasta, pastry, pizza, piecrusts, and similar items. Dough can be made from a wide variety of flour, commonly wheat and rye but also maize, rice, legumes, almonds, and other cereals or crops. Types of dough Doughs vary widely and may be ''enriched'' with eggs, sugars, spices, and fats. With respect to enrichment, the dough are forming a spectrum with two extremes: * lean dough contains mostly the basic ingredients (flour, water, salt, and, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
