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Crispbread
Crispbread is a flat and dry type of bread, containing mostly rye flour. Crispbreads are lightweight and keep fresh for a very long time due to their lack of water. Crispbread is a staple food and was for a long time considered a poor man's diet. Origins Finland and Sweden have long traditions in crispbread consumption. The origin of the crispbread came from the earlier 'stovebread' which was a similar but thicker kind of bread. These breads were baked from at least the sixth century in central Sweden. They were usually hung above the stove to be dried. Traditional crispbread in Sweden and western Finland is made in this tradition with the form of a round flat loaf with a hole in the middle to facilitate storage on long poles hanging near the ceiling. It may also have been a way to keep the rats away from them. Traditionally, crispbreads were baked just twice a year: following harvest and again in the spring when frozen river waters began to flow. The slim crispbread that i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sweden
Sweden, formally the Kingdom of Sweden, is a Nordic countries, Nordic country located on the Scandinavian Peninsula in Northern Europe. It borders Norway to the west and north, and Finland to the east. At , Sweden is the largest Nordic country by both area and population, and is the List of European countries by area, fifth-largest country in Europe. Its capital and largest city is Stockholm. Sweden has a population of 10.6 million, and a low population density of ; 88% of Swedes reside in urban areas. They are mostly in the central and southern half of the country. Sweden's urban areas together cover 1.5% of its land area. Sweden has a diverse Climate of Sweden, climate owing to the length of the country, which ranges from 55th parallel north, 55°N to 69th parallel north, 69°N. Sweden has been inhabited since Prehistoric Sweden, prehistoric times around 12,000 BC. The inhabitants emerged as the Geats () and Swedes (tribe), Swedes (), who formed part of the sea-faring peopl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wheat
Wheat is a group of wild and crop domestication, domesticated Poaceae, grasses of the genus ''Triticum'' (). They are Agriculture, cultivated for their cereal grains, which are staple foods around the world. Well-known Taxonomy of wheat, wheat species and hybrids include the most widely grown common wheat (''T. aestivum''), spelt, durum, emmer, einkorn, and Khorasan wheat, Khorasan or Kamut. The archaeological record suggests that wheat was first cultivated in the regions of the Fertile Crescent around 9600 BC. Wheat is grown on a larger area of land than any other food crop ( in 2021). World trade in wheat is greater than that of all other crops combined. In 2021, world wheat production was , making it the second most-produced cereal after maize (known as corn in North America and Australia; wheat is often called corn in countries including Britain). Since 1960, world production of wheat and other grain crops has tripled and is expected to grow further through the middle of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yogurt
Yogurt (; , from , ; also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial Fermentation (food), fermentation of milk. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture (food), texture and characteristic tart flavor. Cow's milk is most commonly used to make yogurt. Milk from water buffalo, goats, sheep, ewes, mares, camels, and yaks is also used to produce yogurt. The milk used may be Milk#Creaming and homogenization, homogenized or not. It may be pasteurized or raw milk, raw. Each type of milk produces substantially different results. Yogurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus, ''Lactobacillus delbrueckii'' subsp. ''bulgaricus'' and ''Streptococcus thermophilus'' bacteria. Other Lactobacillus, lactobacilli and Bifidobacterium, bifidobacteria are sometimes added during or after culturing yogurt. Some countries require yogurt to contain a spec ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
School Meal
A school meal (whether it is a breakfast, lunch, or evening meal) is a meal provided to students and sometimes teachers at a school, typically in the middle or beginning of the school day. Countries around the world offer various kinds of school meal programs, and altogether, these are among the world's largest Social safety net, social safety nets. An estimated 380 million school Child, children around the world receive meals (or snacks or take-home rations) at their respective schools. The extent of school feeding coverage varies from country to country, and as of 2020, the aggregate coverage rate worldwide is estimated to be 27% (and 40% specifically for primary school-age children).Global Child Nutrition Foundation (GCNF). 2022School Meal Programs Around the World: Results from the 2021 Global Survey of School Meal Programs GCNF: Seattle. The objectives and benefits of school meals vary. In Developing country, developing countries, school meals provide food security at time ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Margarine
Margarine (, also , ) is a Spread (food), spread used for flavoring, baking, and cooking. It is most often used as a substitute for butter. Although originally made from animal fats, most margarine consumed today is made from vegetable oil. The spread was originally named ''oleomargarine'' from Latin for ''oleum'' (olive oil) and Greek language, Greek ''margarite'' ("pearl", indicating luster). The name was later shortened to ''margarine'', or sometimes ''oleo'' (particularly in the Deep South). Margarine consists of a water-in-fat emulsion, with tiny droplets of water dispersed uniformly throughout a fat phase (chemistry), phase in a stable solid form. While butter is made by concentrating the butterfat of milk through centrifugation, modern margarine is made through a more intensive processing of refined vegetable oil and water. Per US federal regulation, products must have a minimum fat content of 80% (with a maximum of 16% water) to be labeled as such in the United States, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Butter
Butter is a dairy product made from the fat and protein components of Churning (butter), churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 81% butterfat. It is used at room temperature as a spread (food), spread, melted as a condiment, and used as a Cooking fat, fat in baking, sauce-making, pan frying, and other cooking procedures. Most frequently made from cow's milk, butter can also be manufactured from the milk of other mammals, including Sheep milk, sheep, Goat milk, goats, Buffalo milk, buffalo, and Yak milk, yaks. It is made by churning milk or cream to separate the fat globules from the buttermilk. Dairy salt, Salt has been added to butter since antiquity to help Food preservation, preserve it, particularly when being transported; salt may still play a preservation role but is less important today as the entire supply chain is usually refrigerated. In modern times, salt may be added for taste and food coloring added for color. Kit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spread (food)
A spread is a food that is spread, generally with a knife, onto foods such as bread or Cracker (food), crackers. Spreads are added to food to enhance the flavor or texture of the food, which may be considered bland without it. Butter and soft cheeses are typical spreads. A sandwich spread is a spreadable condiment used in a sandwich, in addition to more solid ingredients. Butter, mayonnaise, mustard (condiment), prepared mustard, and ketchup are typical sandwich spreads, along with their variants such as Thousand Island dressing, tartar sauce, and Russian dressing. Spreads are different from Dip (food), dips, such as salsa (sauce), salsa, which are generally not applied to spread onto food but have food dipped into them instead. Common spreads include dairy spreads (such as cheeses, creams, and butters, although the term "butter" is broadly applied to many spreads), margarines, honey, nut-based spreads (peanut/cashew/hazelnut butter, Nutella), plant-derived spreads (such as ja ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Extrusion
Extrusion in food processing consists of forcing soft mixed ingredients through an opening in a perforated plate or die designed to produce the required shape. The extruded food is then cut to a specific size by blades. The machine which forces the mix through the die is an extruder, and the mix is known as the extrudate. The extruder is typically a large, rotating screw tightly fitting within a stationary barrel, at the end of which is the die. In some cases, "extrusion" is taken as synonymous with extrusion cooking, which cooks the food with heat as it is squeezed through the die. Extrusion enables mass production of food via a continuous, efficient system that ensures uniformity of the final product. Products made through extrusion (without simultaneous cooking) include pasta, breads ( croutons, bread sticks, and flat breads), pre-made cookie dough, and sausages. Products made through extrusion cooking include many breakfast cereals and ready-to-eat snacks, confectionery, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sesame Seeds
Sesame (; ''Sesamum indicum'') is a plant in the genus ''Sesamum'', also called benne. Numerous wild relatives occur in Africa and a smaller number in India. It is widely naturalized in tropical regions around the world and is cultivated for its edible seeds, which grow in pods. World production in 2018 was , with Sudan, Myanmar, and India as the largest producers. Sesame seed is one of the oldest oilseed crops known, domesticated well over 3,000 years ago. ''Sesamum'' has many other species, most being wild and native to sub-Saharan Africa. ''S. indicum,'' the cultivated type, originated in India. It tolerates drought conditions well, growing where other crops fail. Sesame has one of the highest oil contents of any seed. With a rich, nutty flavor, it is a common ingredient in cuisines around the world. Like other foods, it can trigger allergic reactions in some people and is one of the nine most common allergens outlined by the Food and Drug Administration. Etymology The wo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Milk
Milk is a white liquid food produced by the mammary glands of lactating mammals. It is the primary source of nutrition for young mammals (including breastfeeding, breastfed human infants) before they are able to digestion, digest solid food. Milk contains many nutrients, including calcium and protein, as well as lactose and saturated fat; the enzyme lactase is needed to break down lactose. Immune factors and immune-modulating components in milk contribute to milk immunity. The first milk, which is called colostrum, contains antibody, antibodies and immune-modulating components that milk immunity, strengthen the immune system against many diseases. As an agricultural product, Milking, milk is collected from farm animals, mostly cattle, on a dairy. It is used by humans as a drink and as the base ingredient for dairy products. The US Centers for Disease Control and Prevention, CDC recommends that children over the age of 12 months (the minimum age to stop giving breast milk or Ba ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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] |
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] |
