Bread and Soybean

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Difference between Bread and Soybean

Bread vs. Soybean

Bread is a staple food prepared from a dough of flour and water, usually by baking. The soybean (Glycine max), or soya bean, is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses.

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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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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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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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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Dietary fiber

Dietary fiber or roughage is the indigestible portion of food derived from plants.

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Fat

Fat is one of the three main macronutrients, along with carbohydrate and protein.

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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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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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Husk

Husk (or hull) in botany is the outer shell or coating of a seed.

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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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Protein

Proteins are large biomolecules, or macromolecules, consisting of one or more long chains of amino acid residues.

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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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Seed

A seed is an embryonic plant enclosed in a protective outer covering.

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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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Yeast

Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom.

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