Newborn dairy calves fed probiotic were healthier in crucial first weeks, student research shows
A probiotic developed at the University of Alberta shows promise in improving the health of dairy calves in the essential first weeks of life.
A probiotic developed at the University of Alberta shows promise in improving the health of dairy calves in the essential first weeks of life.
Plants & Animals
May 09, 2022
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4
Researchers have identified stem rust resistance in the wild cereal plant Aegilops sharonensis and successfully transferred the resistance gene into bread wheat.
Biotechnology
May 09, 2022
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129
Large amounts of bread are wasted every year and are at most used for biogas production. This is a shame, says Pedro Brancoli, who recently received his doctorate at the University of Borås, Sweden, in the research area ...
Environment
Dec 14, 2021
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11
Dad bod, amirite, TBH and FTW are now dictionary-appropriate.
Social Sciences
Oct 29, 2021
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18
New research from Oregon State University Extension Service found slugs and snails are strongly attracted to bread dough, a discovery that could lead to better ways of controlling these serious pests of agriculture, nurseries ...
Ecology
Aug 19, 2021
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581
There are many hard lessons learned from the pandemic. One is that our food system needs a serious reboot. Luckily, we need only look to nature's cycles for clues on how to fix it.
Plants & Animals
Jun 01, 2021
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7
A team of Russian scientists from South Ural State University and their Egyptian colleagues make healthy functional food products. Bread and drinks rich in iron and protein help treat anemia, and the other minerals they contain ...
Other
Mar 10, 2021
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10
The simple things in life sometimes bring the greatest joy—like feeding the ducks at your local pond. The next time you pay your feathered friends a visit, consider introducing some variety into the food you give them. ...
Plants & Animals
Jan 06, 2021
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19
A team of researchers affiliated with multiple institutions in France has found evidence for two main domestication paths for bread yeast. In their paper published in the journal Current Biology, the group studied the chromosomes ...
Microbes in "starter cultures" impart a distinctive tang and longer shelf life to food like sourdough bread, yogurt and kimchi through the process of fermentation. To get a better grasp of how microbes do this in fermented ...
Other
Aug 05, 2020
0
5
Bread is a staple food prepared by cooking a dough of flour and water and often additional ingredients. Doughs are usually baked, but in some cuisines breads are steamed (e.g., mantou), fried (e.g., puri), or baked on an unoiled frying pan (e.g., tortillas). 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). Referred to colloquially as the "staff of life", bread has been prepared for at least 30,000 years. The development of leavened bread can probably also be traced to prehistoric times. Sometimes, the word bread refers to a sweetened loaf cake, often containing appealing ingredients like dried fruit, chocolate chips, nuts or spices, such as pumpkin bread, banana bread or gingerbread.
Fresh bread is prized for its taste, aroma, quality, appearance 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 reduce drying. Bread that is kept in warm, moist environments is prone to the growth of mold. Bread kept at low temperatures, in a refrigerator for example, will develop mold growth more slowly than bread kept at room temperature, but will turn stale quickly due to retrogradation.
The soft, inner 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.
This text uses material from Wikipedia, licensed under CC BY-SA