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For other uses, see Bread (disambiguation).
but in some cuisines breads are steamed, fried, or baked on a hot skillet. It may be leavened or unleavened. Salt, fat and leavening agents such as yeast and baking soda are
common ingredients, though bread may contain other ingredients, such as milk, egg, sugar, spice, fruit (such as raisins), vegetables (such as onion), nuts (such as walnuts) or
seeds (such as poppy seeds). Bread is one of the oldest prepared foods, dating back to the Neolithic era. The development of leavened bread can probably also be traced to
Fresh bread is prized for its taste, aroma, quality and texture. Retaining its freshness is important to keep it appetizing. Bread that has stiffened or dried past its prime is
said to be stale. Modern bread is sometimes wrapped in paper or plastic film, or stored in a container such as a breadbox to keep it fresh longer. Bread that is kept in warm,
moist environments is prone to the growth of mold. Bread kept at low temperatures, for example, in a refrigerator, will develop mold growth more slowly than bread kept at room
temperature. However, unwrapped bread kept in a typical household refrigerator will turn stale quickly due to the low humidity of the air.
The inner, soft part of bread is known to bakers and other culinary professionals as the crumb, which is not to be confused with small bits of bread that often fall off, called
crumbs. The outer hard portion of bread is called the crust.
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