3. Team
Bread 27053
There were multiple sources of A major advance happened in
Bread is one of the oldest
leavening available for early 1961 with the development of
prepared foods. Evidence from bread. Airborne yeasts could
30,000 years ago in Europe the Chorleywood bread
be harnessed by leaving
revealed starch residue on process, which used the intense
uncooked dough exposed to
rocks used for pounding plants. air for some time before mechanical working of dough
It is possible that during this time, cooking. Pliny the Elder to dramatically reduce the
starch extract from the roots of reported that the Gauls and fermentation period and the
plants, such as cattails and Iberians used the foam time taken to produce a loaf.
ferns, was spread on a flat rock, skimmed from beer to produce The process, whose high-energy
"a lighter kind of bread than mixing allows for the use of
placed over a fire and cooked
other peoples." Parts of the lower protein grain, is now
into a primitive form of ancient world that drank wine
flatbread. Around 10,000 BC, widely used around the world in
instead of beer used a paste
with the dawn of the Neolithic large factories. As a result,
composed of grape juice and
age and the spread of flour that was allowed to begin bread can be produced very
agriculture, grains became the fermenting, or wheat bran quickly and at low costs to the
mainstay of making bread. steeped in wine, as a source for manufacturer and the
Yeast spores are ubiquitous, yeast. The most common consumer.
including the surface of cereal source of leavening was to
retain a piece of dough from
grains, so any dough left to rest
the previous day to use as a
will become naturally leavened. form of sourdough starter.
Source: Wikipedia
4. Team
Bread 27053
Recently, domestic bread Fresh bread is prized for its taste, Germany prides itself on having
machines that automate the aroma, quality, appearance
and texture. Retaining its the largest variety of breads
process of making bread have worldwide. More than 300 basic
become popular. freshness is important to keep it
appetizing. Bread that has kinds of bread are produced
stiffened or dried past its prime with more than 1,000 types of
is said to be stale. Modern small bread-rolls and pastries. It
bread is sometimes wrapped in has been estimated that the
paper or plastic film or stored in basic kinds of bread are so
a container such as a widely varied by more than
breadbox to reduce drying. 16,000 local bakeries that more
Bread that is kept in warm,
moist environments is prone to than 1,000 different breads
the growth of mold. Bread kept have been presented at a 2005
at low temperatures, in a Cologne bread show. Germans
refrigerator for example, will are worldwide the biggest
develop mold growth more consumers (per capita) of
slowly than bread kept at room bread, followed by Chile
temperature, but will turn stale
quickly due to retrogradation.
Source: Wikipedia
5. Team
27053
Prehistory
The earliest archaeological evidence for flour, which was
likely processed into an unleavened bread, dates to the
Upper Palaeolithic in Europe, around 30,000 years ago.
During this period of human history cereals constituted
just one of many food sources exploited by hunting and
gathering; palaeolithic European diets were based
mainly on animal proteins and fats.
Source: Wikipedia
6. Team
27053
Prehistory
Cereals and bread became a staple food during the
Neolithic, around 10,000 years ago, when wheat and
barley were among the first plants to be domesticated in
the Fertile Crescent. Wheat-based agriculture spread
from Southwest Asia to Europe, North Africa and the
Indian Subcontinent. In other parts of the world cereals
such as rice (East Asia), maize (the Americas) and
sorghum (sub-Saharan Africa), which are also sometimes
made into bread, were independently
Source: Wikipedia
7. Team
27053
Prehistory
Around the world, the shift from varied hunter-gatherer
subsistence to agricultural diets based predominantly on
a cereal staple such as wheat bread marked an
important turning point in human history. Though in many
ways nutritionally deficient compared to hunting and
gathering, cereal crops allowed agricultural societies to
sustain much larger populations than had previously
been possible, which in turn led to greater economic
specialisation, social complexity and eventually the rise
of civilized states.
Source: Wikipedia
8. History of Bread Team
27053
c. 8000 c. 5000 - c. 5000 -
BC. 3700 BC. 3700 BC.
c. 3000 c. 2300 c. 1500
BC. BC. BC.
c. 1000
c. 450 BC. c. 150 BC.
BC.
c. 55 BC. c. 40 BC. c.500 AD.
c.600
AD.
Source: Wikipedia
9. History of Bread Team
27053
c. 8000 BC. At first grain was crushed by hand with pestle and mortar. In Egypt a simple grinding stone (quern) was developed. All bread was
unleavened, there were no raising agents and bread was made from a mixed variety of grains. Today's equivalents are Indian chapattis and
Mexican tortillas.
c. 5000 - 3700 BC. Egypt developed grain production along the fertile banks of the Nile. Grain became a staple food and spread to the Balkans
and throughout Europe, eventually being cultivated in Britain.
c. 3000 BC. Tougher wheat varieties were developed and the baking of bread became a skill in Egypt along with brewing beer. In this warm
climate wild yeasts were attracted to multi-grain flour mixtures and bakers experimented with leavened doughs. The Egyptians invented the
closed oven and bread assumed great significance. Homage was paid to Osiris, the god of grain, and bread was used instead of money; the
workers who built the pyramids were paid in bread.
c. 2300 BC. In India grain cultivation began along the Indus valley.
c. 1500 BC. Horses took over ploughing from men, using the first iron ploughshares.
c. 1050 BC. The south of England became a centre of agriculture - barley and oats were grown freely; by 500 BC wheat in Britain started to
become important.
c. 1000 BC. In Rome risen, yeasted bread became popular and by 500 BC a circular quern was developed - a circular stone wheel turned on
another which was fixed. This was the basis of all milling until the industrial revolution in the 19th century and is still the way stoneground flour is
produced today.
c. 450 BC. In Greece the watermill was invented, although it was a few centuries before its significance was fully realised.
c. 150 BC. In Rome the first bakers' guilds were formed and well-to-do Romans insisted on the more exclusive and expensive white bread - a
preference which persists in Europe and English speaking countries to this day. A Roman invented the first mechanical dough-mixer, powered by
horses and donkeys.
c. 55 BC. Romans invaded Britain where wheat was still being crushed by hand and baked over open fires. More sophisticated techniques were
introduced, including watermills.
c. 40 BC. Bread and politics. In Rome the authorities decreed that bread should be distributed free to all adult males. c.500 AD. Saxons and
Danes settled in Britain and introduced rye which was well suited to cold northern climates. Dark rye bread became a staple which lasted to the
Middle Ages.
c. 600 AD. The Persians are said to have invented the windmill. The power generated could drive much heavier stone querns for milling but it was
600 years before they appeared in Western Europe.
Source: Wikipedia
10. Team
Different of Bread 27053
White bread ONION CHEESE LOAF BREAD
Brown bread BUBBLE LOAF BREAD
Wholemeal bread FROZEN BREAD CARAMEL ROLLS
Wheat germ home-made croutons
Roti for bread pudding, strata, French toast, Panninis, and grilled sandwiches.
Chapatti bread and butter pudding
Naan Monkey Bread
garlic toast, bread crumbs, croutons, grilled cheese, hot ham and
Granary bread
cheese.
Rye bread French toast.
matzo French Onion Soup
Sourdough bread Easy Soufflé/Quiche
Hempbread Hemp Stuffing/Dressing
Crisp bread Breadcrumbs
cracker Meat Loaf
Quick bread Refreshed Bread
Sandwiches; Grilled Cheese
Sandwiches, Open Faced Cinnamon Toasts
Sandwiches/Bruschetta
French Toast Bisques and Bread Soups
Gourmet Croutons Bread Salads
Bread Dumplings Bread Pudding
muffins, pancakes, American-style biscuits, and sweet breads such as banana bread.
11. Team
Other Use for Bread Than Food 27053
1- Use it as RICE: 2- Bird Food 3- Strong and very
very dry Old
Potato/Rice Bread use as a
Substitute Small Bullet in Air
Gun
12. Team
Other Use for Bread Than Food 27053
4- Straight dough 5- Use the Yeast in 6- Use the
for kids to play the Bread for Bacteria in Bread
Like Molding Clay Brewing alcoholic beverages or Salt rising bread employs a form
even Medication. of bacterial leavening that
does not require yeast.
13. Team
Other Use for Bread Than Food 27053
Bread dough-- This medication comes from a famous
Medicated Leaven medical book, which published in
Ming dynasty. This is for cure
This is one TCM(Traditional dyspepsia. Even now it is still a
Chinese Medication). popular TCM.
Latin name: Massa It is made from dough mixed with
Medicata Fermentata some red bean powder, almond
powder and certain amount herb
juicy, then put aside waiting yeast to
grown till fully ferment.
14. Team
Other Use for Bread Than Food 27053
7- Use the Soft 8- Use the Water in 10- Use the Bread
Inner Part of Bread the Bread a Source of
as a Wood-Fillers Protein;
Most artisan bread formulas
known to bakers and other contain anywhere from 60 to Containing more protein (12-
culinary professionals as the 75% water, 14%),
crumb, which is not to be
confused with small bits of
bread that often fall off, called 9- Use the Starch 11- Use the Bread
crumbs. The outer hard portion in the Beard (for a Source
of bread is called the crust.
Ironing) ; Carbohydrates for
Each of these grains provides Bodybuilders;
the starch and protein needed Bread Contains Carbohydrates
to form bread
15. Team
Other Use for Bread Than Food 27053
12- Chemical
leavening; Use the Bread as Source of White bread contains 2.6 percent sugar, 46.7
percent starch, 1.9 percent total fat, 8.4 percent
ferulic acid ; In wheat, phenolic
total protein, 1.7 mg per 100 gm vitamin and 5
A simple technique for leavening compounds are mainly found in percent glutenin. The 'active gluten' is added to
bread is the use of gas-producing hulls in the form of insoluble flour for the enhancement of protein content as
chemicals. There are two bound ferulic acid where it is well as for enhanced baking performance. Thus,
common methods. The first is to relevant to wheat resistance to white bread contains 90 percent wheat, 10 percent
use baking powder or a self-rising fungal diseases. Rye bread commodities and additives of dairy products, sugar
flour that includes baking powder. contains phenolic acids and and shortenings. The refined white flour is bleached
The second is to include an acidic with the use of chlorine-like chemical agents and
ferulic acid dehydrodimers.
ingredient such as buttermilk and baked at high temperatures. The added gluten
Three natural phenolic
add baking soda; the reaction of may produce allergic reactions to a number of
the acid with the soda produces glucosides, secoisolariciresinol
people.
gas. Chemically leavened breads diglucoside, p-coumaric acid
are called quick breads and soda glucoside and ferulic acid Alloxen, one of the chemicals that are added to
breads. This method is commonly glucoside, can be found in white flour to make it look clean to the consumer,
used to make muffins, pancakes, commercial breads containing destroys beta cells that are located in the pancreas.
American-style biscuits, and sweet flaxseed. This chemical is often given to laboratory rats to
breads such as banana bread
induce diabetes
16. Team
Other Use for Bread Than Food 27053
Use the Bread as Chemical Source of; What is the
chemical in bread ; There is no single chemical in bread. It
is made up of many different kinds of molecules, mainly
complex carbohydrates, salt, yeast, milk, egg, etc. If the
anion has a charge of -2, the cation has a charge of +2.
With 18 electrons it could be:
- Ca++ & Na2++, Sodium thiosulfate Na2++S2O3-− would
have a polyatomic anion with 5 atoms.
However, I don't know about it being contained in bread.
Following compounds is contained in bread: - Sodium
bicarbonate (NaHCO3) also called bread soda
However, it is amphoteric and its ions have a charge of +/-1
(Na+; HCO3-).
17. Team
Other Use for Bread Than Food 27053
13- Use Bread as Art materal;
Dress:
18. Team
Other Use for Bread Than Food 27053
Toaster pad
Here is the famous geek show ‘the Big Bang Theory’. Sheldon was using a very
funny Toaster to make his breakfast. So do those hello kitty lovers who made
same toaster machine. Then sliced bread can be toasted to be fun food and
also can be print different pattern. And also can be use as writing pad.
19. Team
27053
Use the Toasted Bread for an Art, Drawing as Charcoal
Art: Toast Burns When Bread Carbohydrates Fully Carbonize. Toasted bread of one sort or
another is a staple menu item in households around the world. The appeal of the toasty
flavor, caramel brown color and crisp texture is universal. The process of toasting seems so
simple--a hot toaster makes bread brown on the outside--but actually, the brown color and
appetizing complex flavor of a perfect piece of toast are the result of a precise
combination of bread ingredients, dry heat and a bit of chemistry
