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For other uses, see Bread (disambiguation).
Various leavened breads
Naan, a leavened flatbread from India and PersiaBread, white (typical)
Nutritional value per 100 g (3.5 oz)
Energy 270 kcal   1110 kJ
Carbohydrates     51 g
- Dietary fiber  2.4 g  
Fat 3 g
Protein 8 g
Thiamine (Vit. B1)  0.5 mg   38%
Riboflavin (Vit. B2)  0.3 mg   20%
Niacin (Vit. B3)  4 mg   27%
Sodium  681 mg 30%
Percentages are relative to US
recommendations for adults.
Bread, whole-wheat (typical)
Nutritional value per 100 g (3.5 oz)
Energy 250 kcal   1030 kJ
Carbohydrates     46 g
- Dietary fiber  7 g  
Fat 4 g
Protein 10 g
Thiamine (Vit. B1)  0.4 mg   31%
Riboflavin (Vit. B2)  0.2 mg   13%
Niacin (Vit. B3)  4 mg   27%
Sodium  527 mg 23%
Percentages are relative to US
recommendations for adults.
Bread is a staple food prepared by cooking a dough of flour and water and possibly more ingredients. Doughs are usually baked in the Western world (and many other countries),

but in some cuisines breads are steamed, fried, or baked on a hot skillet.[1] 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

prehistoric times.

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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