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Brown Bread
Brown bread is bread made with significant amounts of whole grain flours, usually wheat sometimes with corn and or rye flours. Brown breads often get their characteristic dark color from ingredients such as molasses or coffee. In Canada, the UK, Ireland and South Africa, it is whole wheat bread; in New England and the Maritimes, it is bread sweetened with molasses. Brown bread contrasts with white bread. History In Ireland, during the Famine, prior to 1848, brown bread was handed out to the poor. In England, brown bread was made from brown meal. Around and prior to the year 1845, brown meal was considered a less desirable grain product, and was priced accordingly. However, by 1865, due to recently discovered health benefits of bran, brown meal's London price had increased to a point often greater than that of fine flour. Flour milling Historically, brown meal was what remained after about 90% of the coarse, outer bran and 74% of pure endosperm or fine flour was re ... [...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] |
Great Famine (Ireland)
The Great Famine, also known as the Great Hunger ( ), the Famine and the Irish Potato Famine, was a period of mass starvation and disease in Ireland lasting from 1845 to 1852 that constituted a historical social crisis and had a major impact on Irish society and history as a whole. The most severely affected areas were in the western and southern parts of Ireland—where the Irish language was dominant—hence the period was contemporaneously known in Irish as , which literally translates to "the bad life" and loosely translates to "the hard times". The worst year of the famine was 1847, which became known as "Black '47".Éamon Ó Cuív – the impact and legacy of the Great Irish Famine The population of Ireland on the eve of the famine was about 8.5 million; by 1901, it was just 4.4 million. During the Great Hunger, roughly 1 million people died and more than 1 million more Irish diaspora, fled the country, causing the country's population to fall by 20–25% between 18 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Borodinsky Bread
Borodinsky bread ( ''borodinskiy khleb'') or borodino bread is a dark brown sourdough rye bread of Russian origin, traditionally sweetened with molasses and flavored with coriander and caraway seeds. Preparation Borodinsky bread has been traditionally made (with the definite recipe fixed by a ГОСТ 5309-50 standard) from a mixture of no less than 80% by weight of a whole-grain rye flour with about 15% of a second-grade wheat flour and about 5% of rye, or rarely, barley malt, often leavened by a separately prepared starter culture made like a choux pastry, by diluting the flour by a near-boiling (95-96 °C) water, and adding the yeast after cooling the mix to 65-67 °C, but then mostly inoculated by the previous batches of dough instead of the dry yeast. It is then sweetened and colored with beet sugar molasses, and flavored with salt and spices, of which the coriander seed is required, and caraway is optional, but still quite popular. Modern recipes are often 100% w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Whole-wheat Flour
Whole-wheat flour (in the US) or wholemeal flour (in the UK) is a powdery substance, a basic food ingredient, derived by grinding or mashing the whole grain of wheat, also known as the wheatberry. Whole-wheat flour is used in baking of breads and other baked goods, and also typically mixed with lighter "white" unbleached or bleached flours (that have been treated with flour bleaching agent(s)) to restore nutrients (especially fiber, protein, and vitamins), texture, and body to the white flours that can be lost in milling and other processing to the finished baked goods or other food(s). White whole wheat flour In the United States, white whole-wheat flour is flour milled from hard white spring wheat and contains the bran and germ. In the United Kingdom and India whole-wheat flour is more commonly made from white wheat instead of hard winter red wheat, as in the United States See also * Graham bread an early attempt to reintroduce whole-wheat bread * Enriched flour, norm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soda Bread
Soda bread is a variety of quick bread made in many cuisines in which sodium bicarbonate (otherwise known as "baking soda", or in Ireland, "bread soda") is used as a leavening agent instead of yeast. The basic ingredients of soda bread are flour, baking soda, salt, and buttermilk. The buttermilk contains lactic acid, which reacts with the baking soda to form bubbles of carbon dioxide. Other ingredients can be added, such as butter, egg, raisins, or nuts. Quick breads can be prepared quickly and reliably, without requiring the time and labor needed for kneaded yeast breads. Preparation Soda bread is made with coarse flour, white, whole meal, or a mix. High protein flour is not used because the preferred texture is "moist and crumbly". Other grains (such as rolled oats) may be added. Soda bread is generally not kneaded because kneading can toughen it. Buttermilk or sour milk is the usual liquid acid ingredient. Variants may add olive oil, eggs, molasses, sugar, treacle, or hon ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Irish Brown Soda Bread
Irish commonly refers to: * Someone or something of, from, or related to: ** Ireland, an island situated off the north-western coast of continental Europe ***Éire, Irish language name for the island and the sovereign state *** Erse (other), Scots language name for the Irish language or Irish people ** Republic of Ireland, a sovereign state ** Northern Ireland, a constituent unit of the United Kingdom of Great Britain and Northern Ireland * Irish language, a Celtic Goidelic language of the Indo-European language family spoken in Ireland * Irish English, set of dialects of the English language native to Ireland * Irish people, people of Irish ethnicity Irish may also refer to: Places * Irish Creek (Kansas), a stream in Kansas * Irish Creek (South Dakota), a stream in South Dakota * Irish Lake, Watonwan County, Minnesota * Irish Sea, the body of water which separates the islands of Ireland and Great Britain People * Irish (surname), a list of people * William Irish, pse ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aleurone
Aleurone (from Greek ''aleuron'', flour) is a protein found in protein granules of maturing seeds and tubers. The term also describes one of the two major cell types of the endosperm, the aleurone layer. The aleurone layer is the outermost layer of the endosperm, followed by the inner starchy endosperm. This layer of cells is sometimes referred to as the peripheral endosperm. It lies between the pericarp and the hyaline layer of the endosperm. Unlike the cells of the starchy endosperm, aleurone cells remain alive at maturity. The ploidy of the aleurone is (3n) s a result of double fertilization Description The aleurone layer surrounds the endosperm tissue of grass seeds and is morphologically and biochemically distinct from it. Starchy endosperm cells are large, irregularly shaped cells and contain starch grains while aleurone cells are cuboidal in shape and contain aleurone grains. In most cultivated cereals ( wheat">wheat species, rye, oats">rye.html" ;"title="wheat">wheat speci ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Diastase
A diastase (; from Greek διάστασις, "separation") is any one of a group of enzymes that catalyses the breakdown of starch into maltose. For example, the diastase α-amylase degrades starch to a mixture of the disaccharide maltose; the trisaccharide maltotriose, which contains three α (1-4)-linked glucose residues; and oligosaccharides, known as dextrins, that contain the α (1-6)-linked glucose branches. Diastase was the first enzyme discovered. It was extracted from malt solution in 1833 by Anselme Payen and Jean-François Persoz, chemists at a French sugar factory. The name "diastase" comes from the Greek word διάστασις (''diastasis'') (a parting, a separation), because when beer mash is heated, the enzyme causes the starch in the barley seed to transform quickly into soluble sugars and hence the husk to separate from the rest of the seed. Today, "diastase" refers to any α-, β-, or γ-amylase (all of which are hydrolases) that can break down carbohydra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hippolyte Mège-Mouriès
Hippolyte Mège-Mouriès (; 24 October 1817 – 31 May 1880) was a French people, French chemist and inventor who is famous for his invention of margarine. Early life Hippolyte Mège was born on 24 October 1817 in Draguignan to Jean Joseph-Emmanuel Mège and his wife, Marie Marguerite Mouriès. The son of a primary school teacher, he added his mother's surname to his own around 1850 to distinguish himself from others of the same last name. Legal documents, however, often used "Mège". In 1838, Mège obtained a job as a pharmacist in the central pharmacy of the Hôtel-Dieu de Paris, Hôtel-Dieu hospital in Paris. Early work Mège started to publish original contributions in applied chemistry, such as a form of the syphilis medicine Copahin refined with nitric acid that eliminated side-effects. He also obtained patents for effervescent tablets, for techniques in paper making and sugar refining, and for the tanning of leather using egg yolks. By 1852, Mège-Mouriès was studying ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cerealine
Cerealine, also known as malt flakes, is an American cereal product originating in the 19th century. Similar to but predating corn flakes, which appeared in 1898 and are first rolled and then toasted, cerealine is corn grits in the form of uncooked flakes. It was originally used by the brewing industry. More popularly, Toasted Cerealine Flakes, colloquially called simply Cerealine, was also the brand name for raw-flake cereal made from grits by the Cerealine Manufacturing Company of Indianapolis, Indiana, United States, and its successor concern, the American Hominy Company. History Corn grits in the form of uncooked flakes, known as cerealine, was used for beer brewing as of at least the mid-19th century, with Aurora, Indiana's T. & J.W. Gaff & Co. distillery building the Cerealine Mill at 607 Jackson Street in Columbus, Indiana, in 1867. Their Cerealine Manufacturing Company moved to Indianapolis, Indiana sometime prior to 1898, though the Columbus mill's building remained exta ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cereal Germ
The germ of a cereal grain is the part that develops into a plant; it is the seed embryo. Along with bran, germ is often a by-product of the milling that produces refined grain products. Cereal grains and their components, such as wheat germ oil, rice bran oil, and maize bran, may be used as a source from which vegetable oil is extracted, or used directly as a food ingredient. The germ is retained as an integral part of whole-grain foods. Non-whole grain methods of milling are intended to isolate the endosperm, which is ground into flour, with removal of both the husk (bran) and the germ. Removal of bran produces a flour with a white rather than a brown color and eliminates fiber. The germ is rich in polyunsaturated fats (which have a tendency to oxidize and become rancid on storage) and so germ removal improves the storage qualities of flour. Wheat germ Wheat germ or wheatgerm is a concentrated source of several essential nutrients, including vitamin E, folate (foli ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
