Discovering Breads
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Ed 370 413 Author Title Institution Pub Date Note
DOCUMENT RESUME ED 370 413 FL 022 191 AUTHOR Roby, Linda M., Ed. TITLE Kansas Working Papers in Linguistics. Volume 19. INSTITUTION Kansas Univ., Lawrence. Dept. of Linguistics. PUB DATE 94 NOTE 475p.; For individual papers, see FL 022 192-207. AVAILABLE FROMEditors, KWPL, LGSA, Linguistics Department, 427 Blake Hall, University of Kansas, Lawrence, KS 66045. PUB TYPE Collected Works Serials (022) JOURNAL CIT Kansas Working Papers in Linguistics; v19 n1-2 1994 EDRS PRICE MFOI/PC19 Plus Postage. DESCRIPTORS African Languages; American Indian Languages; Chinese; Dakota; *Descriptive Linguistics; English (Second Language); Hausa; Higher Education; Korean; *Language Research; Language Typology; *Linguistics; Native Speakers; Semantics; Sentence Structure; *Structural Analysis (Linguistics); Uncommonly Taught Languages IDENTIFIERS Clitics; Kansa; Karankawa; Xhosa ABSTRACT This collection of papers presents the latest original research by the institutions. The papers in Number 1are: (1) "Xhosa departments of the University of Kansas,as well as contributors from other institutions. The papers in Number Iare: (1) "Xhosa Nominal Tonology: A Domain-Based Approach" (Mbulelo Jokweni); (2) "On the Representation of Mandarin Syllable Structure" (Feng-Lan Kuo);(3) "Vendler Classes and Reinterpretation" (Michihiko Kawamura);(4) "Negative Polarity Items and the Semantics of the Particles '-to' and '-na' in Korean" (Yae-sheik Lee);(5) "Clitics, Case Checking, and Causative Constructions" (Xavier Villalba); (6) "The Dual Status of the Null Object in Chinese" (Yanfeng Qu);(7) "On the Orientation Problem in Korean 'CAKI' Binding and the Typology of X Reflexive Binding" (Mi-Hui Cho);(8) "Complementation of Hausa Aspectual Verbs" (Lawan Danladi Yalwa);(9) "Deriving the Distribution of Conjunctions" (Ed Zoerner); and (10) "L2 Acquisition of English Reflexives by Native Speakers of Korean" (Hye-Ryun Kim). -
Bannock: a Brief History
Bannock: A brief history cbc.ca/radio/unreserved/bannock-wild-meat-and-indigenous-food-sovereignty-1.3424436/bannock-a-brief-history-1.3425549 The Inuit call it 'palauga,' it's 'luskinikn' to the Mi'kmaq, while the Ojibway call it 'ba`wezhiganag.' Whatever they call it, from north to south and coast to coast, just about every indigenous nation across North America has some version of bannock. CBC Radio · June 20 Light, fluffy and golden brown fried bannock is sometimes called frybread. (Tim Fontaine) The Inuit call it 'palauga,' it's 'luskinikn' to the Mi'kmaq, while the Ojibway call it 'ba`wezhiganag.' Whatever they call it, from north to south and coast to coast, just about every Indigenous nation across North America has some version of bannock. Most Indigenous families have their own unique recipes, which are passed down from generation to generation. Yet few, it seems, know where bannock came from. Origins of modern bannock Modern bannock, heavy and dense when baked — or light, fluffy and golden brown when fried — is usually made from wheat flour, which was introduced by Europeans, particularly Scots, who had their own flat cakes of unleavened barley or oatmeal dough called bannock. But Nancy Turner, a professor of environmental studies at the University of Victoria, says Indigenous people already had their own version made from a wild plant called camas. Professional bannock makers at Neechi Commons in Winnipeg will prepare up to 100 bannock loaves each day .(Tim Fontaine)The camasbulb would have been baked for long periods of time, dried and then flattened or chopped and formed into cakes and loaves, similar to modern bannock. -
Festiwal Chlebów Świata, 21-23. Marca 2014 Roku
FESTIWAL CHLEBÓW ŚWIATA, 21-23. MARCA 2014 ROKU Stowarzyszenie Polskich Mediów, Warszawska Izba Turystyki wraz z Zespołem Szkół nr 11 im. Władysława Grabskiego w Warszawie realizuje projekt FESTIWAL CHLEBÓW ŚWIATA 21 - 23 marca 2014 r. Celem tej inicjatywy jest promocja chleba, pokazania jego powszechności, ale i równocześnie różnorodności. Zaplanowaliśmy, że będzie się ona składała się z dwóch segmentów: pierwszy to prezentacja wypieków pieczywa według receptur kultywowanych w różnych częściach świata, drugi to ekspozycja producentów pieczywa oraz związanych z piekarnictwem produktów. Do udziału w żywej prezentacji chlebów świata zaprosiliśmy: Casa Artusi (Dom Ojca Kuchni Włoskiej) z prezentacją piady, producenci pity, macy oraz opłatka wigilijnego, Muzeum Żywego Piernika w Toruniu, Muzeum Rolnictwa w Ciechanowcu z wypiekiem chleba na zakwasie, przedstawiciele ambasad ze wszystkich kontynentów z pokazem własnej tradycji wypieku chleba. Dodatkowym atutem będzie prezentacja chleba astronautów wraz osobistym świadectwem Polskiego Kosmonauty Mirosława Hermaszewskiego. Nie zabraknie też pokazu rodzajów ziarna oraz mąki. Realizacją projektu będzie bezprecedensowa ekspozycja chlebów świata, pozwalająca poznać nie tylko dzieje chleba, ale też wszelkie jego odmiany występujące w różnych regionach świata. Taka prezentacja to podkreślenie uniwersalnego charakteru chleba jako pożywienia, który w znanej czy nieznanej nam dotychczas innej formie można znaleźć w każdym zakątku kuli ziemskiej zamieszkałym przez ludzi. Odkąd istnieje pismo, wzmiankowano na temat chleba, toteż, dodatkowo, jego kultowa i kulturowo – symboliczna wartość jest nie do przecenienia. Inauguracja FESTIWALU CHLEBÓW ŚWIATA planowana jest w piątek, w dniu 21 marca 2014 roku, pierwszym dniu wiosny a potrwa ona do niedzieli tj. do 23.03. 2014 r.. Uczniowie wówczas szukają pomysłów na nieodbywanie typowych zajęć lekcyjnych. My proponujemy bardzo celowe „vagari”- zapraszając uczniów wszystkich typów i poziomów szkoły z opiekunami do spotkania się na Festiwalu. -
List of Gluten Free Breads and Mixes.Pdf
Table of gluten -free breads and mixes allowed from 4th December 2018 Barkat gluten-free all purpose flour mix Barkat gluten-free brown rice bread Barkat gluten-free hi-fibre bread mix Barkat gluten-free par-baked baguettes Barkat gluten-free par-baked rolls Barkat gluten-free par-baked white bread sliced Barkat gluten-free wheat free multigrain rice bread Barkat gluten-free white rice bread Barkat gluten-free wholemeal sliced bread Ener-G gluten-free brown rice bread Ener-G gluten-free dinner rolls Ener-G gluten-free rice loaf Ener-G gluten-free Seattle brown loaf Ener-G gluten-free tapioca bread Ener-G gluten-free white rice bread Finax gluten-free coarse flour mix Finax gluten-free fibre bread mix Finax gluten-free flour mix Genius gluten-free brown sandwich bread sliced Genius gluten-free seeded brown farmhouse loaf sliced Genius gluten-free white sandwich bread sliced Glutafin gluten-free 4 white rolls Glutafin gluten-free baguettes Glutafin gluten-free bread mix 32 Glutafin gluten-free fibre bread mix Glutafin gluten-free fibre loaf sliced Glutafin gluten-free high fibre loaf sliced Glutafin gluten-free multipurpose white mix Glutafin gluten-free part-baked 2 long white rolls Glutafin gluten-free part-baked 4 fibre rolls Glutafin gluten-free part-baked 4 white rolls Glutafin gluten-free Select bread mix Glutafin gluten-free Select fibre bread mix Glutafin gluten-free Select fibre loaf sliced Glutafin gluten-free Select fresh brown loaf sliced Glutafin gluten-free Select fresh seeded loaf sliced Glutafin gluten-free Select fresh -
Pinchin' Pennies in the Kitchen -- 4 Ways to Use Day-Old Bread FN1743
NDSUNDSU EXTENSION EXTENSION SERVICE SERVICE FN1743 (Reviewed September 2020) 4 Ways to Use Day-old Bread Using day-old bread can help you stretch your food dollars. Some bakeries offer day-old bread at discounted prices. You might buy a few loaves because you found a great deal; unfortunately, you might get tired of it before you use all of it. What can you do with it? If you leave bread on your countertop for too long, it can become moldy or stale. If you store bread in your refrigerator, it does not mold as quickly but it becomes stale. Bread becomes stale in the refrigerator more quickly than on your countertop. Moldy bread must be thrown away, but stale bread can be toasted or heated another way and used in recipes. Freezing bread prevents it from becoming stale so quickly. Bread can be used in a variety of recipes, and it is a good source of carbohydrate, photo iStock which fuels our body. Bread provides B vitamins, including thiamin, riboflavin, niacin and folic acid, and the mineral iron. Whole-grain bread is a good source of fiber, so strive to make half of your grain food choices whole grains. Don’t pass up a bargain on bread • Use bread as a meat extender. Some recipes call for soft bread crumbs and others call for toasted cubes. Try a variety of breads, including heart-healthy Add the bread crumbs to ground beef to make meat whole-grain bread. Consider these options loaf or meatballs. for using bread: • Try making recipes with day-old bread. -
GLUTEN-FREE FOOD LIST (Formulary)
GLUTEN-FREE FOOD LIST (Formulary) November 2017 Every month you may select up to _______ units of prescribable gluten-free food from the following pages. Your Dietitian* or Community Pharmacist** will confirm the monthly number of units you may order. Please write the items you wish to order on the ‘Gluten-Free Food Requirement Order Form’*** and hand the completed form to your Community Pharmacist to place your order. ***Copies of the Order Form and the most up to date version of this Gluten-Free Food List (Formulary) are available at: http://www.nhshighland.scot.nhs.uk/Publications/Documents/Leaflets/Scott ish%20Gluten-free%20Food%20Service.pdf Other useful information is available at: https://www.nhsinform.scot/care-support-and-rights/nhs- services/pharmacy/gluten-free-food-service https://www.coeliac.org.uk/home/ Your *Dietitian Your **Community Pharmacist KEY GF Gluten-free WF Wheat-free (approved by ACBS as suitable for individuals with established gluten-sensitive enteropathies with co-existing established wheat sensitivity) If you require a large print copy of this Food List or have an enquiry, please contact the Formulary Assistant on 01463 706806 or email [email protected] Lead reviewer: Formulary gluten-free review group Approved by: Formulary Subgroup of NHS Highland Area Drug & Therapeutics Date: November 2017 (Amended December 2018) Committee Version: 7 Review date: November 2018 Warning: document uncontrolled when printed 1 Contents Page SUMMARY 3 SECTION A Bread, rolls, buns and baguettes (non-fresh) 4 Fresh bread, rolls, buns and baguettes 5 Home baking: Bread mixes and flour 6 Pizza bases 6 Pasta 7 Crackers and crispbreads 7 Baking aids 8 Breakfast cereals 8 Manufacturer’s contact details 9 This Food List (Formulary) is a list of prescribable gluten-free products that can be ordered by patients in NHS Highland. -
Baking Science… Field to Flour
Baking Science… Field to Flour Prepared by: Sharon P. Davis, Family & Consumer Sciences Kansas Wheat Commission www.kswheat.com Food Grains All beginnings are difficult. Aristotle Art: “Wheat” Thomas Hart Benton. 1967. Nat’l Museum of American Art. Washington, D.C. Long before there were loaves… • There had to be agriculture— Over 10,000 years ago Neolithic People began cultivating (not just gathering) good tasting wild grasses… Food Grains… …became the base of life. Q: What are the “food grains” that fuel people worldwide? Where did those grains begin? Wheat… West Asia/Iraq, Southeast Turkey Rice… Asia Corn (maize)… Americas (north, south, central) Barley… Europe Oats… Scotland/Ireland Rye… Northern Europe More at: Exploring Kansas Crops Sorghum… Africa Kansas Agriculture in the Classroom. 2002 Download @ www.kswheat.com Someone discovered… …goat grass (Aegilops tauschii) •Get a map! Find the Tigris & Euphrates River Valley “The Fertile Crescent”— Syria, Turkey, Iraq, Iran Photo: Kansas State University, Wheat Genetic Research Center. Learn more: www.wgrc.ksu.edu …And, the science of wheat breeding began 1. Natural crosses or hybrids became early wheat goat grass X einkorn (28 chromosomes) 2. Humans select grains that taste good, grow well, and then cultivate them; more crosses occur 3. Goat grass (Aegilops tauschii) (14 chromosomes) X Emmer (Triticum dicoccum) (28 chromosomes) Bread wheat (42 chromosomes) Ex: Goat grass provides glutenin, essential for elastic bread dough 10,000 years of Wheat 10,000 years ago—early farmers gathered & grew goat grass and einkorn, the parents of wheat. 4,700 years ago—Chinese grew wheat 2,500 B.C.—Fifth dynasty Egyptians baked bread with emmer wheat 85 B.C.—Water mills are first used in Asia Minor 1086—The Doomesday Book, England, lists 5,624 mills in England 1180—Windmills mentioned in France, England and Syria 10,000 years of Wheat-cont. -
Improvement of Flat Bread Processing and Properties by Enzymes
Improvement of flatbread processing and quality by enzymes Lutz Popper, Head R & D Flatbread feeds the world Bagebröd, Sweden; Bannock, Scotland; Bolo do caco, Madeira, Portugal; Borlengo, Italy; Farl, Ireland and Scotland; Flatbrød, Norway ; Flatkaka, Iceland; Focaccia, Italy; Ftira, Malta; Lagana, Greece; Lefse, Norway; Lepinja, Croatia, Serbia; Lepyoshka, Russia; Pita, Hungary; Flatbrød, Norway; Podpłomyk, Poland; Pane carasau, Sardinia; Piadina, Italy; Pita, Greece; Pită/Lipie/Turtă, Romania; Pissaladière, France; Pizza, Italy; Podpłomyk, Poland; Posúch, Slovakia; Părlenka, Bulgaria; Rieska, Finland; Somun, Lepina, Bosnia and Herzegovina; Spianata sarda, Sardinia; Staffordshire oatcake, England; Tigella, Italy; Torta, Spain; Torta al testo, Umbria, Italy; Torta de Gazpacho, Spain; Tunnbröd, Sweden; Yemeni lahoh; Barbari, Iran; Bataw, Egypt; Bazlama, Turkey; Gurassa, Sudan; Harsha, Morocco; Khebz, Levant; Khubz, Arabian Peninsula; Lahoh, Northern Somalia, Djibouti, Yemen; Lebanese Bread, Lebanon; Muufo, Somalia; Malooga, Yemen; M'lawi, Tunisia; Chapati, Swahili coast, Uganda; Markook, Levant; Matzo, Israel; Murr, Israel; Pita, Eastern Mediterranean, Turkey and Middle East; Sangak, Iran; Taftan, Iran; Khubz, Arabian Peninsula; Yufka, Dürüm, Turkey; Lavash, Armenia; Matnakash, Armenia; Pogača, Balkans and Turkey; Shotis Puri, Georgia; Tonis Puri, Georgia; Afghan bread or Nan, Afghanistan; Aloo paratha, India and Pakistan; Akki rotti, India; Aparon, Philippines; Bánh, Vietnam; Bakarkhani, Indian subcontinent; Bhatura, Indian subcontinent; -
The Rise and Fall of Bread in America Amanda Benson Johnson & Wales University - Providence, [email protected]
Johnson & Wales University ScholarsArchive@JWU Academic Symposium of Undergraduate College of Arts & Sciences Scholarship Spring 2013 The Rise and Fall of Bread in America Amanda Benson Johnson & Wales University - Providence, [email protected] Follow this and additional works at: https://scholarsarchive.jwu.edu/ac_symposium Part of the Cultural History Commons, Marketing Commons, and the Other Business Commons Repository Citation Benson, Amanda, "The Rise and Fall of Bread in America" (2013). Academic Symposium of Undergraduate Scholarship. 21. https://scholarsarchive.jwu.edu/ac_symposium/21 This Research Paper is brought to you for free and open access by the College of Arts & Sciences at ScholarsArchive@JWU. It has been accepted for inclusion in Academic Symposium of Undergraduate Scholarship by an authorized administrator of ScholarsArchive@JWU. For more information, please contact [email protected]. Honors Thesis The Rise and Fall of Bread in America Amanda Benson February 20, 2013 Winter 2013 Chef Mitch Stamm Benson 2 Abstract: Over the last century bread has gone through cycles of acceptance and popularity in the United States. The pressure exerted on the American bread market by manufacturers’ advertising campaigns and various dietary trends has caused it to go through periods of acceptance and rejection. Before the industrialization of bread making, consumers held few negative views on bread and perceived it primarily as a form of sustenance. After its industrialization, the battle between the manufacturers and the neighborhood bakeries over consumers began. With manufacturers, such as Wonder Bread, trying to maximize profits and dominate the market, corporate leaders aimed to discourage consumers from purchasing from smaller bakeries. -
Inside Our Dail Bread: P
on a regional level in the late NUTRITION OPINION Paleolithic age. Historical Gluten Content: Mod- ern bread wheat(hexaploid) only Inside Our Dail y Bread: appeared in nature approximate- Ij/ 17,000 years ago,coming from a spontaneous cross-pollina- F~~ts and Misconce tior~~ tion (hybrid) between a diploid p and tetraploid cereal variety. It is often put that older cere- A large number of suppositions have been made altypes contain little or no glu- ten,when compared to modern on the adverse effects of cereals on public health. bread wheat.This, however, ap- pears to be incorrect, as both But what are the facts? the old diploid wheat(Einkorn) and the tetraploid wheat vari- by Fred Brouns eties(Emmer, Durum) contain gluten. Moreover, it appears that the oldest ancestor of modern bread wheat(~5o,000-500,000 he history of bread stretch- of ailments and symptoms. But logical finds have been made to years), Aeglilops Taunshii, con- es far back into the past, what are the facts? that effect) does not prove that tainsthe D genome.This is also Thelping to nourish masses this was not the case. By con- present in Einkorn and in mod- of people. More recently, howev- Wholegrain Bread Facts trast, there is evidence to sug- ern bread wheat, known to be re- er, asudden notion has cropped gestthatwe consumed a dietto sponsiblefortheproduction of up, particularly among those History of Cereal Consumption: which cereals made a daily con- a gluten protein fragment(toxic susceptible to the fear-monger- Archaeological findings in Af- tribution, far further back than epitope). -
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Item Code Description U/M Set BAKING PRODUCTS BAKING PRODUCTS - 0300000000 BAKING PRODUCTS BAKING POWDER - 0300080000 BAKING PRODUCTS 0300080101 MAGIC BAKING POWDER 1X2.5KG CONTAINER BAKING PRODUCTS 0300080102 MAGIC BAKING POWDER 24X450GR 24X1CS BAKING PRODUCTS 0300080201 PINNACLE BAKING POWDER 1X5 KG PAIL BAKING PRODUCTS 0300080301 LIEVITO BAKING POWDER 100X16GR 100X1CS BAKING PRODUCTS BAKING PRODUCTS: BAKING SODA -0300030000 BAKING PRODUCTS 0300030401 MOSTO BAKING SODA 1X1KG SHAKER SHAKER BAKING PRODUCTS 0300030501 ARM & HAMMER BAKING SODA 12X2KG 12X1CS BAKING PRODUCTS BAKING PRODUCTS: CITRIC & MALIC ACID -0300060000 BAKING PRODUCTS 0300060201 MOSTO CITRIC ACID 1X454GR SHAKER SHAKER BAKING PRODUCTS 0300060301 ROYAL COMMAND MALIC ACID POWDER 1X1KG BAG BAKING PRODUCTS 0300060401 POWDER FOR TEXTURE CITRIC ACID POWDER 1X400GR BAG BAKING PRODUCTS BAKING PRODUCTS: CORN STARCH -0300010000 BAKING PRODUCTS 0300010201 MOSTO CORN STARCH 1X5 KG CASE BAKING PRODUCTS 0300010301 CANADA CORN STARCH 1X1 KG CONTAINER BAKING PRODUCTS 0300010302 CANADA CORN STARCH 6X454GR 6X1CS BAKING PRODUCTS 0300010501 MEOJEL TATE & LYLE CORN STARCH 1X 50LBS BAG BAKING PRODUCTS 0300010601 ROYAL COMMAND CRISP FILM POWDER 1X1KG BAG BAKING PRODUCTS 0300010602 ROYAL COMMAND COLFO 67 CORNSTARCH MODIFIED 1X1KG BAG BAKING PRODUCTS BAKING PRODUCTS: GINGER CRYSTALIZED - 0300050000 BAKING PRODUCTS 0300050301 MOSTO GINGER SLICES CRYSTALLIZED 1X1KG BAG BAKING PRODUCTS 0300050302 GINGER SLICES CRYSTALLIZED 1X5KG BAG BAKING PRODUCTS BAKING PRODUCTS: GLUCOSE - 0300020000 BAKING PRODUCTS -
Inauguration Sourdough Library 15 October 2013
Inauguration Sourdough Library 15 October 2013 Professor of Microbiology at the Department of Soil, Plant and Food Sciences University of Bari, Italy “History of bread” Marco Gobbetti 16 – 17 October, Sankt Vith (Belgium) Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Italy Bread: «The ferment of life» For the Egyptians: a piece of merchandise.. For the Egyptians: Sacred value….”a gift of God or the gods” For the Jews.. sacred and transcendent value For the Christians..Eucharist For the Greeks..offered to the Divinity…medicinal purpose For the Latin.. vehicle for transmitting of the sacrum For the Romans..sign of purification Wall painting of the Tomb of Ramesses III, (1570-1070 b. C), XIX Dinasty Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Italy Influence of the term «bread» on the common lexicon «Lord»«Companion» (from Old English(from cum vocabulary panis) hlaford) “to earn his bread” ““toremove eat unearnedbread from bread” his mouth” “man cannot live on bread alone” Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Italy History and sourdough Egyptians (2000 B.C.) casually discovered a leavened dough; used foam of beer as a (unconscious) starter for dough leavening Romans (1° century A.D.) used to propagate the sourdough through back-slopping (Plinio il Vecchio, Naturalis Historia XVIII) Middle Age (1600): dawn of the use of baker’s yeast for bread Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Italy Tacuini sanitatis (XI century): “among the six elements needed to keep daily wellness… foods and beverages… “ “…White bread: it improves the wellness but it must be completely fermented …“ (FromTheatrum sanitatis, XI Century) Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Italy Pliny the elder wrote: “….Then, normally they do not even heat the dough, but they just use a bit of dough left from the day before, and it is undeniable that flour, by its nature, is leavened by an acid substance.