Sudar Hygiene

8/2/2019 Sudar Hygiene

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Volgograd StateMedical University

Department ofHygiene

Nutritoinal value of Bread

By,

Govindaraju sudarmani

Group46,


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GeneralMedicineFaculty,

Koshuova Natalia Pavlovna.

Contents

Introduction

Etymology

History

Composition and chemistry

Formulation Flour

Liquids

Leavening

Chemical

Yeast

Steam

Bacterial Aeration

Fats or shortenings

Types of bread and their nutritional information

References

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Introduction


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Bread is staple food ofEuropean,Middle Eastern and Indian cultures which is

prepared bybaking,steaming, orfryingdough. Bread consists minimally offlourand

water; saltis present in most cases; and usually a leavening agent such as yeastis used.

Breads may also contain some amounts ofsugar,spices,fruit (such asraisins,pumpkin

orbananas), vegetables (like onion orzucchini), nuts, orseeds (such as caraway,

sesame orpoppy seeds). There are a wide variety of breads, with preferences differingfrom region to region.

Breadmeans the product made by baking a yeast - leavened dough prepared from one

or more cereal flours or meals and water.

Wholegrain means the intact grain or the dehulled, ground, milled, cracked or flaked

grain where the constituents - endosperm, germ, bran - are present in such proportions

that represent the typical ratio of those fractions occurring in the whole cereal, and

includes wholemeal.

Wholemealmeans the product containing all the milled constituents of the grain in suchproportions that it represents the typical ratio of those fractions occurring in the whole

cereal.

The inner soft part of bread is referred to as the crumb (not to be confused with small

bits called "crumbs"). The outer hard part of bread is called the crust. The latter is in

common usage, however "crumb" is used mainly by professionals.

Etymology

The word itself,Old Englishbread, is common in various forms to many Germaniclanguages; such as Frisianbrea, Dutchbrood, GermanBrot,Swedishbrd, and

Norwegianbrd; it has been claimed to be derived from the root ofbrew, but more

probably is connected with the root ofbreak, for its early uses are confined to broken

pieces, orbits of bread, theLatinfrustum, and it was not until the12th century that it

took the placeas the generic name for breadofhlaf(modern English loaf), which

appears to be the oldest Teutonic name;Old High Germanhleib and modernGerman

Laib, orFinnishleip,Estonianleib, and Russian (khleb) are similar (all are

derived from Old Germanic).

History

Bread is one of the oldest prepared foods, dating back to theNeolithic era. The first

breads produced were probably cooked versions of a grain-paste, made from ground

cereal grains and water, and may have been developed by accidental cooking or

deliberate experimentation with water and grain flour. Descendants of these early

breads are still commonly made from various grains worldwide, including theMexican

tortilla,Indianand Pakistanichapati,Scottishoatcake,North Americanjohnnycake,

Hebrew Pita bread (Pitot in Hebrew) and Ethiopianinjera. The basic flat breads of this

type also formed a staple in the diet of many early civilizations with the Sumerians

eating a type of barley flat cake, and the 12th century BC Egyptians being able to

purchase a flat bread called ta from stalls in the village streets
http://en.wikipedia.org/wiki/Staple_foodhttp://en.wikipedia.org/wiki/Europeanhttp://en.wikipedia.org/wiki/Middle_Easternhttp://en.wikipedia.org/wiki/Middle_Easternhttp://en.wikipedia.org/wiki/Indiahttp://en.wikipedia.org/wiki/Bakinghttp://en.wikipedia.org/wiki/Bakinghttp://en.wikipedia.org/wiki/Bakinghttp://en.wikipedia.org/wiki/Steaminghttp://en.wikipedia.org/wiki/Fryinghttp://en.wikipedia.org/wiki/Fryinghttp://en.wikipedia.org/wiki/Doughhttp://en.wikipedia.org/wiki/Flourhttp://en.wikipedia.org/wiki/Flourhttp://en.wikipedia.org/wiki/Waterhttp://en.wikipedia.org/wiki/Edible_salthttp://en.wikipedia.org/wiki/Edible_salthttp://en.wikipedia.org/wiki/Leavening_agenthttp://en.wikipedia.org/wiki/Yeast_(baking)http://en.wikipedia.org/wiki/Yeast_(baking)http://en.wikipedia.org/wiki/Sugarhttp://en.wikipedia.org/wiki/Spicehttp://en.wikipedia.org/wiki/Spicehttp://en.wikipedia.org/wiki/Spicehttp://en.wikipedia.org/wiki/Fruithttp://en.wikipedia.org/wiki/Raisinhttp://en.wikipedia.org/wiki/Raisinhttp://en.wikipedia.org/wiki/Raisinhttp://en.wikipedia.org/wiki/Pumpkinhttp://en.wikipedia.org/wiki/Bananahttp://en.wikipedia.org/wiki/Bananahttp://en.wikipedia.org/wiki/Vegetablehttp://en.wikipedia.org/wiki/Onionhttp://en.wikipedia.org/wiki/Zucchinihttp://en.wikipedia.org/wiki/Zucchinihttp://en.wikipedia.org/wiki/Nut_(fruit)http://en.wikipedia.org/wiki/Seedshttp://en.wikipedia.org/wiki/Seedshttp://en.wikipedia.org/wiki/Carawayhttp://en.wikipedia.org/wiki/Carawayhttp://en.wikipedia.org/wiki/Sesamehttp://en.wikipedia.org/wiki/Poppyhttp://en.wikipedia.org/wiki/Old_English_languagehttp://en.wikipedia.org/wiki/Old_English_languagehttp://en.wikipedia.org/wiki/Germanic_languagehttp://en.wikipedia.org/wiki/Germanic_languagehttp://en.wikipedia.org/wiki/West_Frisian_languagehttp://en.wikipedia.org/wiki/Dutch_languagehttp://en.wikipedia.org/wiki/German_languagehttp://en.wikipedia.org/wiki/Swedish_(language)http://en.wikipedia.org/wiki/Swedish_(language)http://en.wikipedia.org/wiki/Swedish_(language)http://en.wikipedia.org/wiki/Norwegian_languagehttp://en.wikipedia.org/wiki/Brewinghttp://en.wikipedia.org/wiki/Brewinghttp://en.wikipedia.org/wiki/Latinhttp://en.wikipedia.org/wiki/Latinhttp://en.wikipedia.org/wiki/12th_centuryhttp://en.wikipedia.org/wiki/12th_centuryhttp://en.wikipedia.org/wiki/Teutonichttp://en.wikipedia.org/wiki/Old_High_Germanhttp://en.wikipedia.org/wiki/Old_High_Germanhttp://en.wikipedia.org/wiki/Old_High_Germanhttp://en.wikipedia.org/wiki/German_languagehttp://en.wikipedia.org/wiki/German_languagehttp://en.wikipedia.org/wiki/Finnish_(language)http://en.wikipedia.org/wiki/Estonian_languagehttp://en.wikipedia.org/wiki/Estonian_languagehttp://en.wikipedia.org/wiki/Russian_languagehttp://en.wikipedia.org/wiki/Russian_languagehttp://en.wikipedia.org/wiki/Neolithichttp://en.wikipedia.org/wiki/Neolithichttp://en.wikipedia.org/wiki/Mexicohttp://en.wikipedia.org/wiki/Mexicohttp://en.wikipedia.org/wiki/Tortillahttp://en.wikipedia.org/wiki/Tortillahttp://en.wikipedia.org/wiki/Indiahttp://en.wikipedia.org/wiki/Indiahttp://en.wikipedia.org/wiki/Pakistanhttp://en.wikipedia.org/wiki/Pakistanhttp://en.wikipedia.org/wiki/Chapatihttp://en.wikipedia.org/wiki/Scotlandhttp://en.wikipedia.org/wiki/Scotlandhttp://en.wikipedia.org/wiki/Scotlandhttp://en.wikipedia.org/wiki/Oatcakehttp://en.wikipedia.org/wiki/North_Americanhttp://en.wikipedia.org/wiki/Johnnycakehttp://en.wikipedia.org/wiki/Johnnycakehttp://en.wikipedia.org/wiki/Ethiopiahttp://en.wikipedia.org/wiki/Injerahttp://en.wikipedia.org/wiki/Sumerhttp://en.wikipedia.org/wiki/12th_century_BChttp://en.wikipedia.org/wiki/Staple_foodhttp://en.wikipedia.org/wiki/Europeanhttp://en.wikipedia.org/wiki/Middle_Easternhttp://en.wikipedia.org/wiki/Indiahttp://en.wikipedia.org/wiki/Bakinghttp://en.wikipedia.org/wiki/Steaminghttp://en.wikipedia.org/wiki/Fryinghttp://en.wikipedia.org/wiki/Doughhttp://en.wikipedia.org/wiki/Flourhttp://en.wikipedia.org/wiki/Waterhttp://en.wikipedia.org/wiki/Edible_salthttp://en.wikipedia.org/wiki/Leavening_agenthttp://en.wikipedia.org/wiki/Yeast_(baking)http://en.wikipedia.org/wiki/Sugarhttp://en.wikipedia.org/wiki/Spicehttp://en.wikipedia.org/wiki/Fruithttp://en.wikipedia.org/wiki/Raisinhttp://en.wikipedia.org/wiki/Pumpkinhttp://en.wikipedia.org/wiki/Bananahttp://en.wikipedia.org/wiki/Vegetablehttp://en.wikipedia.org/wiki/Onionhttp://en.wikipedia.org/wiki/Zucchinihttp://en.wikipedia.org/wiki/Nut_(fruit)http://en.wikipedia.org/wiki/Seedshttp://en.wikipedia.org/wiki/Carawayhttp://en.wikipedia.org/wiki/Sesamehttp://en.wikipedia.org/wiki/Poppyhttp://en.wikipedia.org/wiki/Old_English_languagehttp://en.wikipedia.org/wiki/Germanic_languagehttp://en.wikipedia.org/wiki/Germanic_languagehttp://en.wikipedia.org/wiki/West_Frisian_languagehttp://en.wikipedia.org/wiki/Dutch_languagehttp://en.wikipedia.org/wiki/German_languagehttp://en.wikipedia.org/wiki/Swedish_(language)http://en.wikipedia.org/wiki/Norwegian_languagehttp://en.wikipedia.org/wiki/Brewinghttp://en.wikipedia.org/wiki/Latinhttp://en.wikipedia.org/wiki/12th_centuryhttp://en.wikipedia.org/wiki/Teutonichttp://en.wikipedia.org/wiki/Old_High_Germanhttp://en.wikipedia.org/wiki/German_languagehttp://en.wikipedia.org/wiki/Finnish_(language)http://en.wikipedia.org/wiki/Estonian_languagehttp://en.wikipedia.org/wiki/Russian_languagehttp://en.wikipedia.org/wiki/Neolithichttp://en.wikipedia.org/wiki/Mexicohttp://en.wikipedia.org/wiki/Tortillahttp://en.wikipedia.org/wiki/Indiahttp://en.wikipedia.org/wiki/Pakistanhttp://en.wikipedia.org/wiki/Chapatihttp://en.wikipedia.org/wiki/Scotlandhttp://en.wikipedia.org/wiki/Oatcakehttp://en.wikipedia.org/wiki/North_Americanhttp://en.wikipedia.org/wiki/Johnnycakehttp://en.wikipedia.org/wiki/Ethiopiahttp://en.wikipedia.org/wiki/Injerahttp://en.wikipedia.org/wiki/Sumerhttp://en.wikipedia.org/wiki/12th_century_BC


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For generations, white bread was considered the preferred bread of the rich while the

poor ate dark bread. However, the connotations reversed in the 20th centurywith dark

bread becoming preferred as having superiornutritional value while white bread

became associated with lower class ignorance of nutrition.

Composition and chemistry

FormulationThe amount of water and flour are the most significant measurements in a bread recipe,

as they affect texture and crumb the most. Professional bakers use a system of

percentages known asBakers' Percentage in their recipe formulations, and measure

ingredients by weight instead of by volume.

Flour is always 100%, and the rest of the ingredients are a percent of that amount by

weight. Common table bread in the U.S. uses approximately 50% water, resulting in afinely textured, light, bread. Most artisan bread formulas contain anywhere from 60 to

75% water. In yeast breads, the higher water percentages result in more CO2 bubbles,

and a coarser bread crumb. One pound (500 g) of flour will yield a standard loaf of

bread, or two french loaves.

FlourFlouris a product made from grain that has been ground into a powdery consistency. It

is flour that provides the primary structure to the final baked bread. Commonly

available flours are made from rye, barley, maize, and other grains, but it is wheat flour

that is most commonly used for breads. Each of these grains provides the starch andprotein necessary for the production of bread.

Wheat flour in addition to its starch contains three water soluble proteins groups,

albumin, globulin,proteoses, and two non-water soluble proteins groups, glutenin and

gliadin. When flour is mixed with water the water-soluble proteins dissolve, leaving the

glutenin and gliadin to form the structure of the resulting dough. When worked by

kneading, the glutenin forms strands of long thin chainlike molecules while the shorter

gliadin forms bridges between the strands of glutenin. The resulting networks of strands

produced by these two proteins is known as gluten. Gluten development improves if the

dough is allowed to autolyse.

LiquidsWater, or some other liquid, is used to form the flour into a paste or dough. The volume

of liquid required varies between recipes, but a ratio of 1 cup (2 dL) of liquid to 3 cups

(7 dL) of flour is common for yeast breads while recipes that use steam as the primary

leavening method may have a liquid content in excess of one part liquid to one part

flour by volume. In addition to water, other types of liquids that may be used include

dairy products, fruit juices, or beer. In addition to the water in each of these they also

bring additional sweeteners, fats, and or leavening components.
http://en.wikipedia.org/wiki/20th_centuryhttp://en.wikipedia.org/wiki/20th_centuryhttp://en.wikipedia.org/wiki/Nutritionhttp://en.wikipedia.org/wiki/Baker_percentagehttp://en.wikipedia.org/wiki/Grammehttp://en.wikipedia.org/wiki/Flourhttp://en.wikipedia.org/wiki/Albuminshttp://en.wikipedia.org/wiki/Globulinhttp://en.wikipedia.org/wiki/Globulinhttp://en.wikipedia.org/wiki/Proteosehttp://en.wikipedia.org/wiki/Gluteninhttp://en.wikipedia.org/wiki/Gliadinhttp://en.wikipedia.org/wiki/Gliadinhttp://en.wikipedia.org/wiki/Glutenhttp://en.wikipedia.org/wiki/Autolysehttp://en.wikipedia.org/wiki/Autolysehttp://en.wikipedia.org/wiki/Litrehttp://en.wikipedia.org/wiki/20th_centuryhttp://en.wikipedia.org/wiki/Nutritionhttp://en.wikipedia.org/wiki/Baker_percentagehttp://en.wikipedia.org/wiki/Grammehttp://en.wikipedia.org/wiki/Flourhttp://en.wikipedia.org/wiki/Albuminshttp://en.wikipedia.org/wiki/Globulinhttp://en.wikipedia.org/wiki/Proteosehttp://en.wikipedia.org/wiki/Gluteninhttp://en.wikipedia.org/wiki/Gliadinhttp://en.wikipedia.org/wiki/Glutenhttp://en.wikipedia.org/wiki/Autolysehttp://en.wikipedia.org/wiki/Litre


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LeaveningLeavening is the process of adding gas to a dough before or during baking to produce a

lighter, more easily chewed bread. Most bread consumed in the West is leavened.

Chemical leaveningA simple technique for leavening bread is the use of gas-producing chemicals. There

are two common methods. The first is to usebaking powderor a self-rising flourthat

includes baking powder. The second is to have an acidic ingredient such asbuttermilk

and addbaking soda. The reaction of the acid with the soda produces gas.

Chemically-leavened breads are called quick breads andsoda breads. This technique is

commonly used to make muffins and sweet breads such asbanana bread.

Yeast leaveningMany breads are leavened byyeast, a type of single-celledfungus. The yeast used for

leavening bread is Saccharomyces cerevisiae, the same species used for brewing

alcoholic beverages. This yeast fermentscarbohydrates in the flour, including any

sugar, producingcarbon dioxide. Most bakers in the U.S. leaven their doughs with

commercially producedbaker's yeast. Baker's yeast has the advantage of producing

uniform, quick, and reliable results, because it is obtained from apure culture.

Steam leaveningThe rapid expansion of steam produced during baking leavens the bread, which is assimple as it is unpredictable. The best known steam-leavened bread is thepopover.

Steam-leavening is unpredictable since the steam is not produced until the bread is

baked.

Steam leavening happens regardless of the rising agents (soda powder, yeast, baking-

powder, sour dough, egg snow)

The rising agent generates carbon dioxide - or already contains air bubbles.

The heat vaporises the water from the inner surface of the bubbles within the

dough.

The steam expands and makes the bread rise.

Bacterial leaveningSalt-risen bread employs a form of bacterial leavening that does not require yeast.

Although the leavening action is not always consistent, and requires close attention to

the incubating conditions, this bread is making a comeback due to its unique cheese-

like flavor and fine texture.
http://en.wikipedia.org/wiki/Baking_powderhttp://en.wikipedia.org/wiki/Self-rising_flourhttp://en.wikipedia.org/wiki/Buttermilkhttp://en.wikipedia.org/wiki/Buttermilkhttp://en.wikipedia.org/wiki/Baking_sodahttp://en.wikipedia.org/wiki/Baking_sodahttp://en.wikipedia.org/wiki/Soda_breadhttp://en.wikipedia.org/wiki/Soda_breadhttp://en.wikipedia.org/wiki/Muffinhttp://en.wikipedia.org/wiki/Banana_breadhttp://en.wikipedia.org/wiki/Banana_breadhttp://en.wikipedia.org/wiki/Yeasthttp://en.wikipedia.org/wiki/Yeasthttp://en.wikipedia.org/wiki/Fungushttp://en.wikipedia.org/wiki/Fungushttp://en.wikipedia.org/wiki/Saccharomyces_cerevisiaehttp://en.wikipedia.org/wiki/Carbohydrateshttp://en.wikipedia.org/wiki/Carbohydrateshttp://en.wikipedia.org/wiki/Sugarhttp://en.wikipedia.org/wiki/Carbon_dioxidehttp://en.wikipedia.org/wiki/Carbon_dioxidehttp://en.wikipedia.org/wiki/Baker's_yeasthttp://en.wikipedia.org/wiki/Pure_culturehttp://en.wikipedia.org/wiki/Pure_culturehttp://en.wikipedia.org/wiki/Popoverhttp://en.wikipedia.org/wiki/Baking_powderhttp://en.wikipedia.org/wiki/Self-rising_flourhttp://en.wikipedia.org/wiki/Buttermilkhttp://en.wikipedia.org/wiki/Baking_sodahttp://en.wikipedia.org/wiki/Soda_breadhttp://en.wikipedia.org/wiki/Muffinhttp://en.wikipedia.org/wiki/Banana_breadhttp://en.wikipedia.org/wiki/Yeasthttp://en.wikipedia.org/wiki/Fungushttp://en.wikipedia.org/wiki/Saccharomyces_cerevisiaehttp://en.wikipedia.org/wiki/Carbohydrateshttp://en.wikipedia.org/wiki/Sugarhttp://en.wikipedia.org/wiki/Carbon_dioxidehttp://en.wikipedia.org/wiki/Baker's_yeasthttp://en.wikipedia.org/wiki/Pure_culturehttp://en.wikipedia.org/wiki/Popover


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AerationAerated bread is leavened by carbon dioxide being forced into dough under pressure.

The technique is no longer in common use, but from the mid 19th to 20th centuries

bread made this way was somewhat popular in the United Kingdom, made by the

Aerated Bread Company and sold in its high-street tea rooms.

Fats or shorteningsFats such as butter, vegetable oils, lard, or that contained in eggs affects the

development of gluten in breads by coating and lubricating the individual strands of

protein and also helping hold the structure together. If too much fat is included in a

bread dough, the lubrication effect will cause the protein structures to divide. A fat

content of approximately 3% by weight is the concentration that will produce the

greatest leavening action.

In addition to their effects on leavening, fats also serve to tenderize the breads they are

used in and also help to keep the bread fresh longer after baking.

Bread NutritionInformation

BREAD TYPE: SOURDOUGH

INGREDIENTS

UNBLEACHED FLOUR, CIDER, EVAPORATED CANE JUICE, SALT, AND YEAST

CALORIES: 110

% DAILY

VALUE*

SODIUM 170mg 7%

TOTAL CARBOHYDRATES 23g 8%

DIETARY FIBER 1g 4%

SUGARS 1g -

PROTEIN 1g -

IRON 6%

*PERCENT DAILY VALUES ARE BASED ON A 2,000 CALORIE

DIET
http://en.wikipedia.org/wiki/Aerated_breadhttp://en.wikipedia.org/wiki/Aerated_Bread_Companyhttp://en.wikipedia.org/wiki/Tea_roomhttp://en.wikipedia.org/wiki/Tea_roomhttp://en.wikipedia.org/wiki/Aerated_breadhttp://en.wikipedia.org/wiki/Aerated_Bread_Companyhttp://en.wikipedia.org/wiki/Tea_room


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BREAD TYPE: TUSCAN WHEAT

INGREDIENTS

UNBLEACHED FLOUR, ORGANIC WHOLE WHEAT FLOUR CIDER, MOLASSESS, SALT, AND YEAST

CALORIES: 110

% DAILY VALUE*

SODIUM 170mg 7%


DIETARY FIBER 1g 4%

SUGARS 1g -

PROTEIN 3g -

IRON 6%

*PERCENT DAILY VALUES ARE BASED ON A 2,000

CALORIE DIET

BREAD TYPE: DARK RYE

INGREDIENTS

UNBLEACHED FLOUR, ORGANIC RYE FLOUR, CIDER, MOLASSESS, CARAWAY SEEDS, KOSHERSALT, AND YEAST

CALORIES: 110

% DAILYVALUE*

SODIUM 170mg 7%

TOTAL

CARBOHYDRATES

24g 8%

DIETARY FIBER 1g 4%

SUGARS 1g -

PROTEIN 3g -

IRON 8%

*PERCENT DAILY VALUES ARE BASED ON A

2,000 CALORIE DIET
http://www.sendbread.com/Bread%20Nutrition%20Information.htm#BREAD%20TYPE:%20SOURDOUGHhttp://www.sendbread.com/Bread%20Nutrition%20Information.htm#BREAD%20TYPE:%20SOURDOUGHhttp://www.sendbread.com/Bread%20Nutrition%20Information.htm#BREAD%20TYPE:%20SOURDOUGH


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BREAD TYPE: NEW YORK RYE

INGREDIENTS

UNBLEACHED FLOUR, ORGANIC RYE FLOUR, CIDER, CARAWAY SEEDS, EVAPORATED CANE

JUICE, SALT, AND YEAST

CALORIES: 110

% DAILYVALUE*

SODIUM 180mg 8%


DIETARY FIBER 1g 4%

SUGARS 1g -

PROTEIN 3g -

IRON 6%

*PERCENT DAILY VALUES ARE BASED ON A 2,000 CALORIE DIET

BREAD TYPE: CINNAMON RAISIN

INGREDIENTS

UNBLEACHED FLOUR, OAT BRAN, CIDER RAISINS, MOLASSESS, CINNAMON, KOSHER SALT, ANDYEAST

CALORIES: 120

% DAILYVALUE*

SODIUM 150mg 6%


DIETARY FIBER 1g 4%

SUGARS 7g -

PROTEIN 3g -

IRON 6%



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BREAD TYPE: ROASTED RED ONION AND DILL

INGREDIENTS

UNBLEACHED FLOUR, ORGANIC RYE FLOUR, CIDER, ROASTED RED ONIONS, DILL, SUGAR,

KOSHER SALT, AND YEAST

CALORIES: 110

% DAILYVALUE*

SODIUM 170mg 7%


DIETARY FIBER 1g 4%

SUGARS 1g -

PROTEIN 3g -

IRON 8%


BREAD TYPE: GREEK OLIVE

INGREDIENTS

UNBLEACHED FLOUR, ORGANIC WHOLE WHEAT FLOUR, CIDER GREEK OLIVES, MOLASSESS,KOSHER SALT, AND YEAST

CALORIES: 110

CALORIES FROM FAT: 5

% DAILYVALUE*

TOTAL FAT 1g 2%

SODIUM 200mg 8%


DIETARY FIBER 1g 4%

SUGARS 1g -

PROTEIN 5g -

IRON 6%


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BREAD TYPE: OAT AND HONEY

INGREDIENTS

UNBLEACHED FLOUR, OAT BRAN, CIDER, HONEY, SALT, AND YEAST

CALORIES: 110

% DAILY VALUE*

SODIUM 170mg 7%


DIETARY FIBER 1g 4%

SUGARS 3g -

PROTEIN 3g -

IRON 6%


BREAD TYPE: SIX GRAIN & PUMPKIN SEED

INGREDIENTS

UNBLEACHED FLOUR, ORGANIC CRACKED WHEAT, CRACKED BARLEY, STEEL-CUT OATS, CORNGRITS MILLET, PUMPKIN SEEDS, FLAX SEED, CIDER, HONEY, KOSHER SALT, AND YEAST

CALORIES: 150


% DAILY

VALUE*

TOTAL FAT 1.5g 2%

SODIUM 170mg 7%


DIETARY FIBER 1g 4%

SUGARS 3g -

PROTEIN 5g -

IRON 10%


11/14


BREAD TYPE: CHOCOLATE BREAD KIT

INGREDIENTS

UNBLEACHED FLOUR, WATER, COCOA, CHOCOLATE CHIPS, BROWN SUGAR, SALT, AND YEAST.

ADD EGGS AND WATER

NUTRITION FACTS (with Eggs and Water)

CALORIES: 150


% DAILY VALUE*

TOTAL FAT 3.5g 5%

SATURATED FAT 2g 9%

CHOLESTEROL 15mg 5%

SODIUM 180mg 7%


DIETARY FIBER 2g 8%

SUGARS 7g -

PROTEIN 4g -

CALCIUM 2%

IRON 10%


BREAD TYPE: PUMPERNICKEL

INGREDIENTS

UNBLEACHED FLOUR, ORGANIC PUMPERNICKEL, CIDER, BROWN SUGAR, UNSWEETENED COCOA,

MOLASSESS, FENNELL SEEDS, SALT, AND YEAST

CALORIES: 110


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% DAILY VALUE*

SODIUM 160mg 7%


DIETARY FIBER 1g 4%

SUGARS 2g -

PROTEIN 3g -

CALCIUM 4%

IRON 10%


BREAD TYPE: HARVEST BREAD

INGREDIENTS

UNBLEACHED FLOUR, OATS, APPLES, RAISINS, CIDER, SUNFLOWER SEEDS, SESAME SEEDS,

WALNUTS, BUCKWHEAT HONEY, SALT, AND YEAST

CALORIES: 110

% DAILY VALUE*

TOTAL FAT 1g 2%

SODIUM 150mg 6%


DIETARY FIBER 1g 4%

SUGARS 3g -

PROTEIN 3g -

IRON 8%


BREAD TYPE: MULTI-GRAIN ANADAMA

INGREDIENTS


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UNBLEACHED FLOUR, CORNMEAL, ORGANIC WHEAT FLOUR, PUMPERNICKEL FLOUR, RYEFLAKES, CR. WHEAT, CR. RYE, CR. BARLEY, STEEL-CUT OATS, CORN GRITS, MILLET, FLAX SEED,

CIDER, MOSASSESS, CRACKED BLACK PEPPER, SALT, AND YEAST

CALORIES: 120


% DAILY VALUE*

TOTAL FAT 0.5g 1%

SODIUM 160mg 7%


DIETARY FIBER 1g 4%

SUGARS 1g -

PROTEIN 4g -

CALCIUM 2%

IRON 10%


References

Kaplan, Steven Laurence: Good Bread is Back: A Contemporary History of

French Bread, the Way It Is Made, and the People Who Make It. Durham/

London: Duke University Press, 2006.

Jacob, Heinrich Eduard: Six Thousand Years of Bread. Its Holy and Unholy

History. Garden City / New York: Doubleday, Doran and Comp., 1944. New

1997: New York: Lyons & Burford, Publishers (Foreword by Lynn Alley),

Spiekermann, Uwe:Brown Bread for Victory: German and British Wholemeal

Politics in the Inter-War Period, in: Trentmann, Frank and Just, Flemming

(ed.):Food and Conflict in Europe in the Age of the Two World Wars.Basingstoke / New York: Palgrave, 2006, pp. 143-171,

Tannahill, Reay (1973).Food in History. Stein and Day.

Cunningham, Marion (1990). The Fannie Farmer cookbook, illustrated by

Lauren Jarrett, 13th edition, New York: Alfred A. Knopf

Trager, James (1995). The food chronology : a food lover's compendium of

events and anecdotes from prehistory to the present. Henry Holt.

Davidson, Alan (1999). The Oxford Companion to Food. Oxford University

Press.

McGee, Harold (2004). On food and cooking. Scribner.

D. Samuel (2000). "Brewing and baking".Ancient Egyptian materials and

technology. Eds: P.T. Nicholson & I. Shaw. Cambridge: Cambridge UniversityPress, 537-576.
http://en.wikipedia.org/wiki/Alfred_A._Knopfhttp://en.wikipedia.org/wiki/Alfred_A._Knopf


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