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198 relations: Aerated Bread Company, Albumin, Alfred A. Knopf, Americas, Anaerobic respiration, Antioxidant, Ataxia, Australia, Autolysis (biology), Baker percentage, Baker's yeast, Baking, Baking powder, Banana bread, Barley, Barm, Barm cake, BBC, Beer, Benjamin Ward Richardson, Biga (bread baking), Biscuit, Bread and circuses, Bread and salt, Bread bowl, Bread clip, Bread crumbs, Bread dildo, Bread in culture, Bread machine, Bread pan, Bread pudding, Breadbasket, Brewing, Buttermilk, Calcium propanoate, Carbohydrate, Carbon dioxide, Central Asia, Cereal, Chorleywood bread process, Coeliac disease, Colorectal cancer, Common wheat, Condiment, Crouton, Dairy product, Danish language, Dermatitis herpetiformis, Dietary fiber, ..., Diferulic acids, Dough, Dough conditioner, Dutch language, Egg as food, Einkorn wheat, Elasticity (physics), Emmer, English language, Estonian language, Eucharist, Europe, Fat, Fermentation, Fermentation in food processing, Ferulic acid, Finnish language, Flax, Flour, Flour treatment agent, Foam, Food, Food and Agriculture Organization, Food pyramid (nutrition), France, Fruit, Frying pan, Gauls, German language, Germanic languages, Gliadin, Globulin, Gluten, Gluten-free diet, Gluten-related disorders, Glutenin, Gothic language, Gram, Grape, Gravy, Husk, Iberians, India, Juvenal, Khorasan wheat, Kneading, Lactic acid, Lactobacillus, Latin, Leavening agent, List of bread dishes, List of breads, List of toast dishes, Loaf, Maillard reaction, Maize, Mantou, Matzo, Meat, Metaphor, Microbiological culture, Middle East, Middle English, Milk, Millet, Modern English, Money, Muffin, Neolithic, No-knead bread, Non-celiac gluten sensitivity, Noodle, North Africa, Norwegian language, Nut (fruit), Oat, Old English, Old High German, Old wives' tale, Olive oil, Onion, Oven, Oxford English Dictionary, P-Coumaric acid glucoside, Paganism, Pancake, Phenolic acid, Phenols, Plasticity (physics), Pliny the Elder, Polish language, Poppy seed, Pre-ferment, Proofing (baking technique), Protein, Proteose, Proto-Germanic language, Puri (food), Quick bread, Raisin, Rice, Russian language, Russian Soviet Federative Socialist Republic, Rye, Rye bread, Saccharomyces cerevisiae, Sacramental bread, Salt, Salt-rising bread, Sandwich, Sausage, Secoisolariciresinol diglucoside, Seed, Slavs, Sliced bread, Soda bread, Sodium bicarbonate, Sop, Sorghum, Soup, Sourdough, Southern Africa, Spelt, Spice, Sponge and dough, Sprouted bread, Staple food, Steamed bread, Straight dough, Stuffing, Styrofoam, Sugar, Swedish language, Synonym, Temperature, The Independent, Toast, Tortilla, Vegetable, Walnut, Water, West Frisian language, Wheat, Wheat allergy, White bread, Wine, Yeast, Yogurt. Expand index (148 more) »
Aerated Bread Company
The Aerated Bread Company Ltd (A.B.C.) was a company founded and headquartered in the United Kingdom.
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Albumin
The albumins (formed from Latin: albumen "(egg) white; dried egg white") are a family of globular proteins, the most common of which are the serum albumins.
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Alfred A. Knopf
Alfred A. Knopf, Inc. is a New York publishing house that was founded by Alfred A. Knopf Sr. and Blanche Knopf in 1915.
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Americas
The Americas (also collectively called America)"America." The Oxford Companion to the English Language.
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Anaerobic respiration
Anaerobic respiration is respiration using electron acceptors other than molecular oxygen (O2).
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Antioxidant
Antioxidants are molecules that inhibit the oxidation of other molecules.
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Ataxia
Ataxia is a neurological sign consisting of lack of voluntary coordination of muscle movements that includes gait abnormality.
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Australia
Australia, officially the Commonwealth of Australia, is a sovereign country comprising the mainland of the Australian continent, the island of Tasmania and numerous smaller islands.
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Autolysis (biology)
In biology, autolysis, more commonly known as self-digestion, refers to the destruction of a cell through the action of its own enzymes.
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Baker percentage
Baker's percentage is a notation method indicating the proportion of an ingredient relative to the flour used in a recipe when making breads, cakes, muffins, and other baked goods.
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Baker's yeast
Baker's yeast is the common name for the strains of yeast commonly used as a leavening agent in baking bread and bakery products, where it converts the fermentable sugars present in the dough into carbon dioxide and ethanol.
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Baking
Baking is a method of cooking food that uses prolonged dry heat, normally in an oven, but also in hot ashes, or on hot stones.
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Baking powder
Baking powder is a dry chemical leavening agent, a mixture of a carbonate or bicarbonate and a weak acid and is used for increasing the volume and lightening the texture of baked goods.
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Banana bread
Banana bread is a type of bread made from mashed bananas.
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Barley
Barley (Hordeum vulgare), a member of the grass family, is a major cereal grain grown in temperate climates globally.
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Barm
Barm is the foam, or scum, formed on the top of liquor – fermented alcoholic beverages such as beer or wine, or feedstock for hard liquor or industrial ethanol distillation – when fermenting.
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Barm cake
A barm cake is a soft, round, flattish bread roll from northwest England, traditionally leavened with barm.
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BBC
The British Broadcasting Corporation (BBC) is a British public service broadcaster.
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Beer
Beer is one of the oldest and most widely consumed alcoholic drinks in the world, and the third most popular drink overall after water and tea.
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Benjamin Ward Richardson
Sir Benjamin Ward Richardson, M.A., M.D., LL.D., F.R.S. (31 October 1828 – 21 November 1896) was an eminent British physician, anaesthetist, physiologist, sanitarian, and a prolific writer on medical history.
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Biga (bread baking)
Biga is a type of pre-fermentation used in Italian baking.
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Biscuit
Biscuit is a term used for a variety of primarily flour-based baked food products.
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Bread and circuses
"Bread and circuses" (or bread and games; from panem et circenses) is a figure of speech, specifically referring to a superficial means of appeasement.
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Bread and salt
Bread and salt is a welcome greeting ceremony in Slavic and other European cultures and in Middle Eastern cultures.
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Bread bowl
A bread bowl is a round loaf of bread which has had a large portion of the middle cut out to create an edible bowl.
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Bread clip
A bread clip is a device used to hold plastic bags closed, such as the ones in which sliced bread is commonly packaged.
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Bread crumbs
Bread crumbs or breadcrumbs (regional variants: breading, crispies) are sliced residue of dry bread, used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, adding inexpensive bulk to soups, meatloaves and similar foods, and making a crisp and crunchy covering for fried foods, especially breaded cutlets like tonkatsu and schnitzel.
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Bread dildo
The bread dildo (Ancient Greek: ὀλισβοκόλλιξ, olisbokollix) is a dildo prepared using bread, allegedly made in the Greco-Roman era around 2,000 years ago.
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Bread in culture
Bread has a significance beyond mere nutrition in many cultures in the West and Near and Middle East because of its history and contemporary importance.
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Bread machine
A bread making machine or bread maker is a home appliance for baking bread.
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Bread pan
A bread pan, also called a loaf pan, is a kitchen utensil in the form of a container in which bread is baked.
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Bread pudding
Bread pudding is a bread-based dessert popular in many countries' cuisines.
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Breadbasket
The breadbasket of a country is a region which, because of richness of soil and/or advantageous climate, produces large quantities of wheat or other grain.
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Brewing
Brewing is the production of beer by steeping a starch source (commonly cereal grains, the most popular of which is barley) in water and fermenting the resulting sweet liquid with yeast.
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Buttermilk
Buttermilk refers to a number of dairy drinks.
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Calcium propanoate
Calcium propanoate or calcium propionate has the formula Ca(C2H5COO)2.
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Carbohydrate
A carbohydrate is a biomolecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms, usually with a hydrogen–oxygen atom ratio of 2:1 (as in water); in other words, with the empirical formula (where m may be different from n).
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Carbon dioxide
Carbon dioxide (chemical formula) is a colorless gas with a density about 60% higher than that of dry air.
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Central Asia
Central Asia stretches from the Caspian Sea in the west to China in the east and from Afghanistan in the south to Russia in the north.
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Cereal
A cereal is any edible components of the grain (botanically, a type of fruit called a caryopsis) of cultivated grass, composed of the endosperm, germ, and bran.
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Chorleywood bread process
The Chorleywood bread process (CBP) is a process of making dough in bread production.
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Coeliac disease
Coeliac disease, also spelled celiac disease, is a long-term autoimmune disorder that primarily affects the small intestine.
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Colorectal cancer
Colorectal cancer (CRC), also known as bowel cancer and colon cancer, is the development of cancer from the colon or rectum (parts of the large intestine).
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Common wheat
Common wheat (Triticum aestivum), also known as bread wheat, is a cultivated wheat species.
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Condiment
A condiment is a spice, sauce, or preparation that is added to food to impart a particular flavor, to enhance its flavor, or in some cultures, to complement the dish.
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Crouton
A crouton is a piece of sautéed or rebaked bread, often cubed and seasoned, that is used to add texture and flavor to salads—notably the Caesar salad—as an accompaniment to soups and stews, or eaten as a snack food.
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Dairy product
Dairy products, milk products or lacticinia are a type of food produced from or containing the milk of mammals, primarily cattle, water buffaloes, goats, sheep, camels, and humans.
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Danish language
Danish (dansk, dansk sprog) is a North Germanic language spoken by around six million people, principally in Denmark and in the region of Southern Schleswig in northern Germany, where it has minority language status.
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Dermatitis herpetiformis
Dermatitis herpetiformis (DH) is a chronic blistering skin condition, characterised by blisters filled with a watery fluid.
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Dietary fiber
Dietary fiber or roughage is the indigestible portion of food derived from plants.
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Diferulic acids
Diferulic acids (also known as dehydrodiferulic acids) are organic compounds that have the general chemical formula C20H18O8, they are formed by dimerisation of ferulic acid.
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Dough
Dough is a thick, malleable, sometimes elastic, paste made out of any grains, leguminous or chestnut crops.
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Dough conditioner
A dough conditioner is any ingredient or chemical added to bread dough to strengthen its texture or otherwise improve it in some way.
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Dutch language
The Dutch language is a West Germanic language, spoken by around 23 million people as a first language (including the population of the Netherlands where it is the official language, and about sixty percent of Belgium where it is one of the three official languages) and by another 5 million as a second language.
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Egg as food
Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, mammals, and fish, and have been eaten by humans for thousands of years.
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Einkorn wheat
Einkorn wheat (from German Einkorn, literally "single grain") can refer either to the wild species of wheat, Triticum boeoticum, or to the domesticated form, Triticum monococcum.
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Elasticity (physics)
In physics, elasticity (from Greek ἐλαστός "ductible") is the ability of a body to resist a distorting influence and to return to its original size and shape when that influence or force is removed.
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Emmer
Emmer wheat, also known as farro especially in Italy, or hulled wheat, is a type of awned wheat.
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English language
English is a West Germanic language that was first spoken in early medieval England and is now a global lingua franca.
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Estonian language
Estonian (eesti keel) is the official language of Estonia, spoken natively by about 1.1 million people: 922,000 people in Estonia and 160,000 outside Estonia.
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Eucharist
The Eucharist (also called Holy Communion or the Lord's Supper, among other names) is a Christian rite that is considered a sacrament in most churches and an ordinance in others.
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Europe
Europe is a continent located entirely in the Northern Hemisphere and mostly in the Eastern Hemisphere.
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Fat
Fat is one of the three main macronutrients, along with carbohydrate and protein.
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Fermentation
Fermentation is a metabolic process that consumes sugar in the absence of oxygen.
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Fermentation in food processing
Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic conditions.
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Ferulic acid
Ferulic acid is a hydroxycinnamic acid, an organic compound.
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Finnish language
Finnish (or suomen kieli) is a Finnic language spoken by the majority of the population in Finland and by ethnic Finns outside Finland.
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Flax
Flax (Linum usitatissimum), also known as common flax or linseed, is a member of the genus Linum in the family Linaceae.
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Flour
Flour is a powder made by grinding raw grains or roots and used to make many different foods.
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Flour treatment agent
Flour treatment agents (also called improving agents, bread improvers, dough conditioners and dough improvers) are food additives combined with flour to improve baking functionality.
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Foam
Foam is a substance formed by trapping pockets of gas in a liquid or solid.
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Food
Food is any substance consumed to provide nutritional support for an organism.
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Food and Agriculture Organization
The Food and Agriculture Organization of the United Nations (FAO; Organisation des Nations unies pour l'alimentation et l'agriculture, Organizzazione delle Nazioni Unite per l'Alimentazione e l'Agricoltura) is a specialized agency of the United Nations that leads international efforts to defeat hunger.
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Food pyramid (nutrition)
A food pyramid or diet pyramid is a triangular diagram representing the optimal number of servings to be eaten each day from each of the basic food groups.
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France
France, officially the French Republic (République française), is a sovereign state whose territory consists of metropolitan France in Western Europe, as well as several overseas regions and territories.
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Fruit
In botany, a fruit is the seed-bearing structure in flowering plants (also known as angiosperms) formed from the ovary after flowering.
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Frying pan
A frying pan, frypan, or skillet is a flat-bottomed pan used for frying, searing, and browning foods.
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Gauls
The Gauls were Celtic people inhabiting Gaul in the Iron Age and the Roman period (roughly from the 5th century BC to the 5th century AD).
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German language
German (Deutsch) is a West Germanic language that is mainly spoken in Central Europe.
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Germanic languages
The Germanic languages are a branch of the Indo-European language family spoken natively by a population of about 515 million people mainly in Europe, North America, Oceania, and Southern Africa.
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Gliadin
Gliadin (a type of prolamin) is a class of proteins present in wheat and several other cereals within the grass genus Triticum.
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Globulin
The globulins are a family of globular proteins that have higher molecular weights than albumins and are insoluble in pure water but dissolve in dilute salt solutions.
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Gluten
Gluten (from Latin gluten, "glue") is a composite of storage proteins termed prolamins and glutelins and stored together with starch in the endosperm (which nourishes the embryonic plant during germination) of various cereal (grass) grains.
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Gluten-free diet
A gluten-free diet (GFD) is a diet that strictly excludes gluten, a mixture of proteins found in wheat and related grains, including barley, rye, oat, and all their species and hybrids (such as spelt, kamut, and triticale).
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Gluten-related disorders
Gluten-related disorders is the umbrella term for all diseases triggered by gluten.
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Glutenin
Glutenin (a type of glutelin) is the major protein within wheat flour, making up 47% of the total protein content.
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Gothic language
Gothic is an extinct East Germanic language that was spoken by the Goths.
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Gram
The gram (alternative spelling: gramme; SI unit symbol: g) (Latin gramma, from Greek γράμμα, grámma) is a metric system unit of mass.
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Grape
A grape is a fruit, botanically a berry, of the deciduous woody vines of the flowering plant genus Vitis.
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Gravy
Gravy is a sauce often made from the juices of meats that run naturally during cooking and thickened with wheat flour or cornstarch for added texture.
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Husk
Husk (or hull) in botany is the outer shell or coating of a seed.
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Iberians
The Iberians (Hibērī, from Ίβηρες, Iberes) were a set of peoples that Greek and Roman sources (among others, Hecataeus of Miletus, Avienus, Herodotus and Strabo) identified with that name in the eastern and southern coasts of the Iberian peninsula, at least from the 6th century BC.
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India
India (IAST), also called the Republic of India (IAST), is a country in South Asia.
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Juvenal
Decimus Iunius Iuvenalis, known in English as Juvenal, was a Roman poet active in the late first and early second century AD.
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Khorasan wheat
Khorasan wheat or Oriental wheat (Triticum turgidum ssp. turanicum also called Triticum turanicum), commercially known as kamut, is a tetraploid wheat species.
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Kneading
Kneading is a process in the making of bread or pasta dough, used to mix the ingredients and add strength to the final product.
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Lactic acid
Lactic acid is an organic compound with the formula CH3CH(OH)COOH.
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Lactobacillus
Lactobacillus is a genus of Gram-positive, facultative anaerobic or microaerophilic, rod-shaped, non-spore-forming bacteria.
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Latin
Latin (Latin: lingua latīna) is a classical language belonging to the Italic branch of the Indo-European languages.
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Leavening agent
A leaven, often called a leavening agent (and also known as a raising agent), 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.
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List of bread dishes
This is a list of bread dishes and foods, which use bread as a primary ingredient.
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List of breads
This is a list of baked or steamed bread varieties.
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List of toast dishes
This is a list of toast dishes, comprising dishes that use toast as a main ingredient.
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Loaf
A loaf is a shape, usually rounded or oblong, mass of food.
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Maillard reaction
The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.
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Maize
Maize (Zea mays subsp. mays, from maíz after Taíno mahiz), also known as corn, is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago.
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Mantou
Mantou, often referred to as Chinese steamed bun, is a type of cloud-like steamed bread or bun popular in Northern China.
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Matzo
Matzo, matzah, or matza (matsah, מַצָּה matsa; plural matzot; matzos of Ashkenazi Hebrew dialect) is an unleavened flatbread that is part of Jewish cuisine and forms an integral element of the Passover festival, during which chametz (leaven and five grains that, per Jewish Law, can be leavened) is forbidden.
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Meat
Meat is animal flesh that is eaten as food.
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Metaphor
A metaphor is a figure of speech that directly refers to one thing by mentioning another for rhetorical effect.
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Microbiological culture
A microbiological culture, or microbial culture, is a method of multiplying microbial organisms by letting them reproduce in predetermined culture medium under controlled laboratory conditions.
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Middle East
The Middle Easttranslit-std; translit; Orta Şərq; Central Kurdish: ڕۆژھەڵاتی ناوین, Rojhelatî Nawîn; Moyen-Orient; translit; translit; translit; Rojhilata Navîn; translit; Bariga Dhexe; Orta Doğu; translit is a transcontinental region centered on Western Asia, Turkey (both Asian and European), and Egypt (which is mostly in North Africa).
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Middle English
Middle English (ME) is collectively the varieties of the English language spoken after the Norman Conquest (1066) until the late 15th century; scholarly opinion varies but the Oxford English Dictionary specifies the period of 1150 to 1500.
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Milk
Milk is a white liquid produced by the mammary glands of mammals.
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Millet
Millets (/ˈmɪlɪts/) are a group of highly variable small-seeded grasses, widely grown around the world as cereal crops or grains for fodder and human food.
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Modern English
Modern English (sometimes New English or NE as opposed to Middle English and Old English) is the form of the English language spoken since the Great Vowel Shift in England, which began in the late 14th century and was completed in roughly 1550.
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Money
Money is any item or verifiable record that is generally accepted as payment for goods and services and repayment of debts in a particular country or socio-economic context.
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Muffin
A muffin is an individual-sized, baked product.
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Neolithic
The Neolithic was a period in the development of human technology, beginning about 10,200 BC, according to the ASPRO chronology, in some parts of Western Asia, and later in other parts of the world and ending between 4500 and 2000 BC.
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No-knead bread
No-knead bread is a method of bread baking that uses a very long fermentation (rising) time instead of kneading to form the gluten strands that give the bread its texture.
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Non-celiac gluten sensitivity
Non-celiac gluten sensitivity (NCGS) or gluten sensitivity is defined as "a clinical entity induced by the ingestion of gluten leading to intestinal and/or extraintestinal symptoms that improve once the gluten-containing foodstuff is removed from the diet, and celiac disease and wheat allergy have been excluded".
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Noodle
Noodles are a staple food in many cultures.
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North Africa
North Africa is a collective term for a group of Mediterranean countries and territories situated in the northern-most region of the African continent.
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Norwegian language
Norwegian (norsk) is a North Germanic language spoken mainly in Norway, where it is the official language.
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Nut (fruit)
A nut is a fruit composed of an inedible hard shell and a seed, which is generally edible.
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Oat
The oat (Avena sativa), sometimes called the common oat, is a species of cereal grain grown for its seed, which is known by the same name (usually in the plural, unlike other cereals and pseudocereals).
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Old English
Old English (Ænglisc, Anglisc, Englisc), or Anglo-Saxon, is the earliest historical form of the English language, spoken in England and southern and eastern Scotland in the early Middle Ages.
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Old High German
Old High German (OHG, Althochdeutsch, German abbr. Ahd.) is the earliest stage of the German language, conventionally covering the period from around 700 to 1050.
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Old wives' tale
Old wives' tale is a term used to indicate that a supposed truth is actually spurious or a superstition.
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Olive oil
Olive oil is a liquid fat obtained from olives (the fruit of Olea europaea; family Oleaceae), a traditional tree crop of the Mediterranean Basin.
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Onion
The onion (Allium cepa L., from Latin cepa "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus Allium.
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Oven
An oven is a thermally insulated chamber used for the heating, baking, or drying of a substance, and most commonly used for cooking.
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Oxford English Dictionary
The Oxford English Dictionary (OED) is the main historical dictionary of the English language, published by the Oxford University Press.
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P-Coumaric acid glucoside
p-Coumaric acid glucoside is a hydroxycinnamic acid, an organic compound found in commercial breads containing flaxseed.
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Paganism
Paganism is a term first used in the fourth century by early Christians for populations of the Roman Empire who practiced polytheism, either because they were increasingly rural and provincial relative to the Christian population or because they were not milites Christi (soldiers of Christ).
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Pancake
A pancake (or hotcake, griddlecake, or flapjack) is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or frying pan, often frying with oil or butter.
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Phenolic acid
Phenolic acids or phenolcarboxylic acids are types of aromatic acid compound.
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Phenols
In organic chemistry, phenols, sometimes called phenolics, are a class of chemical compounds consisting of a hydroxyl group (—OH) bonded directly to an aromatic hydrocarbon group.
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Plasticity (physics)
In physics and materials science, plasticity describes the deformation of a (solid) material undergoing non-reversible changes of shape in response to applied forces.
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Pliny the Elder
Pliny the Elder (born Gaius Plinius Secundus, AD 23–79) was a Roman author, naturalist and natural philosopher, a naval and army commander of the early Roman Empire, and friend of emperor Vespasian.
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Polish language
Polish (język polski or simply polski) is a West Slavic language spoken primarily in Poland and is the native language of the Poles.
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Poppy seed
Poppy seed is an oilseed obtained from the poppy (Papaver somniferum).
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Pre-ferment
A pre-ferment (also known as bread starter) is a fermentation starter used in indirect methods of bread making.
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Proofing (baking technique)
Proofing (also called proving or more rarely blooming), as the term is used by bakers, is the final rise of shaped bread dough before baking.
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Protein
Proteins are large biomolecules, or macromolecules, consisting of one or more long chains of amino acid residues.
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Proteose
A proteose is any of various water-soluble compounds that are produced during digestion by the hydrolytic breakdown of proteins short of the amino acid stage.
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Proto-Germanic language
Proto-Germanic (abbreviated PGmc; German: Urgermanisch; also called Common Germanic, German: Gemeingermanisch) is the reconstructed proto-language of the Germanic branch of the Indo-European languages.
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Puri (food)
Poori (also spelled Puri) is an unleavened deep-fried bread, originating from the Indian subcontinent.
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Quick bread
Quick bread is any bread leavened with leavening agents other than yeast or eggs.
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Raisin
A raisin is a dried grape.
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Rice
Rice is the seed of the grass species Oryza sativa (Asian rice) or Oryza glaberrima (African rice).
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Russian language
Russian (rússkiy yazýk) is an East Slavic language, which is official in Russia, Belarus, Kazakhstan and Kyrgyzstan, as well as being widely spoken throughout Eastern Europe, the Baltic states, the Caucasus and Central Asia.
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Russian Soviet Federative Socialist Republic
The Russian Soviet Federative Socialist Republic (Russian SFSR or RSFSR; Ru-Российская Советская Федеративная Социалистическая Республика.ogg), also unofficially known as the Russian Federation, Soviet Russia,Declaration of Rights of the laboring and exploited people, article I or Russia (rɐˈsʲijə; from the Ρωσία Rōsía — Rus'), was an independent state from 1917 to 1922, and afterwards the largest, most populous, and most economically developed union republic of the Soviet Union from 1922 to 1991 and then a sovereign part of the Soviet Union with priority of Russian laws over Union-level legislation in 1990 and 1991.
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Rye
Rye (Secale cereale) is a grass grown extensively as a grain, a cover crop and a forage crop.
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Rye bread
Rye bread is a type of bread made with various proportions of flour from rye grain.
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Saccharomyces cerevisiae
Saccharomyces cerevisiae is a species of yeast.
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Sacramental bread
Sacramental bread (Latin: hostia, Italian: ostia), sometimes called altar bread, Communion bread, the Lamb or simply the host, is the bread or wafer used in the Christian ritual of the Eucharist.
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Salt
Salt, table salt or common salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in its natural form as a crystalline mineral is known as rock salt or halite.
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Salt-rising bread
Salt-rising (or salt-risen) bread is a dense white bread that was widely made by early settlers in the Appalachian Mountains, leavened by naturally occurring Clostridium perfringens and other bacteria rather than by yeast.
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Sandwich
A sandwich is a food typically consisting of vegetables, sliced cheese or meat, placed on or between slices of bread, or more generally any dish wherein two or more pieces of bread serve as a container or wrapper for another food type.
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Sausage
A sausage is a cylindrical meat product usually made from ground meat, often pork, beef, or veal, along with salt, spices and other flavourings, and breadcrumbs, encased by a skin.
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Secoisolariciresinol diglucoside
Secoisolariciresinol diglucoside (SDG) is an antioxidant phytoestrogen present in flax, sunflower, sesame, and pumpkin seeds.
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Seed
A seed is an embryonic plant enclosed in a protective outer covering.
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Slavs
Slavs are an Indo-European ethno-linguistic group who speak the various Slavic languages of the larger Balto-Slavic linguistic group.
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Sliced bread
Sliced bread is a loaf of bread that has been sliced with a machine and packaged for convenience.
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Soda bread
Soda bread is a variety of quick bread traditionally made in a variety of cuisines in which sodium bicarbonate (otherwise known as "baking soda") is used as a leavening agent instead of the traditional yeast.
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Sodium bicarbonate
Sodium bicarbonate (IUPAC name: sodium hydrogen carbonate), commonly known as baking soda, is a chemical compound with the formula NaHCO3.
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Sop
A sop is a piece of bread or toast that is drenched in liquid and then eaten.
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Sorghum
Sorghum is a genus of flowering plants in the grass family Poaceae.
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Soup
Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, juice, water, or another liquid.
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Sourdough
Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast.
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Southern Africa
Southern Africa is the southernmost region of the African continent, variably defined by geography or geopolitics, and including several countries.
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Spelt
Spelt (Triticum spelta; Triticum dicoccum), also known as dinkel wheat or hulled wheat, is a species of wheat cultivated since approximately 5000 BC.
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Spice
A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring, coloring or preserving food.
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Sponge and dough
The sponge and dough method is a two-step bread making process: in the first step a sponge is made and allowed to ferment for a period of time, and in the second step the sponge is added to the final dough's ingredients, creating the total formula.
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Sprouted bread
Sprouted bread is a type of bread made from whole grains that have been allowed to sprout, that is, to germinate, before being milled into flour.
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Staple food
A staple food, or simply a staple, is a food that is eaten routinely and in such quantities that it constitutes a dominant portion of a standard diet for a given people, supplying a large fraction of energy needs and generally forming a significant proportion of the intake of other nutrients as well.
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Steamed bread
Steamed bread is a kind of bread, typically made from wheat, that is prepared by steaming instead of baking.
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Straight dough
Straight dough is a single-mix process of making bread.
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Stuffing
Stuffing, filling, or dressing, is an edible substance or mixture, often a starch, used to fill a cavity in another food item while cooking.
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Styrofoam
Styrofoam is a trademarked brand of closed-cell extruded polystyrene foam (XPS), commonly called "Blue Board" manufactured as foam continuous building insulation board used in walls, roofs, and foundations as thermal insulation and water barrier.
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Sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food.
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Swedish language
Swedish is a North Germanic language spoken natively by 9.6 million people, predominantly in Sweden (as the sole official language), and in parts of Finland, where it has equal legal standing with Finnish.
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Synonym
A synonym is a word or phrase that means exactly or nearly the same as another word or phrase in the same language.
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Temperature
Temperature is a physical quantity expressing hot and cold.
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The Independent
The Independent is a British online newspaper.
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Toast
Toast is sliced bread that has been browned by exposure to radiant heat.
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Tortilla
A tortilla) is a type of thin, unleavened flatbread, typically made from corn or wheat. In Spanish, "tortilla" means "small torta", or "small cake". It was first made by the indigenous peoples of Mesoamerica prior to European contact. The Aztecs and other Nahuatl speakers call tortillas tlaxcalli.Nahuatl Dictionary. (1997). Wired Humanities Project. University of Oregon. Retrieved August 29, 2012, from.
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Vegetable
Vegetables are parts of plants that are consumed by humans as food as part of a meal.
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Walnut
A walnut is the nut of any tree of the genus Juglans (Family Juglandaceae), particularly the Persian or English walnut, Juglans regia.
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Water
Water is a transparent, tasteless, odorless, and nearly colorless chemical substance that is the main constituent of Earth's streams, lakes, and oceans, and the fluids of most living organisms.
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West Frisian language
West Frisian, or simply Frisian (Frysk; Fries) is a West Germanic language spoken mostly in the province of Friesland (Fryslân) in the north of the Netherlands, mostly by those of Frisian ancestry.
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Wheat
Wheat is a grass widely cultivated for its seed, a cereal grain which is a worldwide staple food.
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Wheat allergy
Wheat allergy is an allergy to wheat which typically presents itself as a food allergy, but can also be a contact allergy resulting from occupational exposure.
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White bread
White bread typically refers to breads made from wheat flour from which the bran and the germ layers have been removed (and set aside) from the whole wheatberry as part of the flour grinding or milling process, producing a light-colored flour.
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Wine
Wine is an alcoholic beverage made from grapes fermented without the addition of sugars, acids, enzymes, water, or other nutrients.
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Yeast
Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom.
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Yogurt
Yogurt, yoghurt, or yoghourt (or; from yoğurt; other spellings listed below) is a food produced by bacterial fermentation of milk.
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References
[1] https://en.wikipedia.org/wiki/Bread
