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"Bread"
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Bread : a global history
This work provides an approachable introduction to the history and the many forms that bread takes throughout the world. It provides an analysis of the different components of bread such as crust and crumb, to enable readers to better understand the breads they buy.
Book
Dreaming Undreamt Dreams with Lara Kramer/Rever des reves Inreves avec Lara Kramer
In her 75-minute performance Eating bones and Licking bread (2020), Lara Kramer returns to a recurring dream that has periodically visited her since childhood: she is standing in a long line waiting to enter a huge dome-like glass house. Soldiers filter who can get in. The dream is a thicket of nostalgia, scarcity, and otherworldliness, and basking in those--at times contradictory-impressions is the character that Kramer embodies. The dome dream is temporarily blurry, overlapping, ambiguous.
Journal Article
Very good bread : the science of dough and the art of making bread at home
\"To Melissa Weller, bread is: transformative, it's the foundation for meals all over the world, it's an elemental ritual that leads to mouthwatering results, and it's inspirational - the taste of the perfect brioche, and Weller's obsession with perfecting it, made her fall in love with baking. Now, after years of working as the head baker at some of the country's most celebrated restaurants, Weller shares her best recipes for consistently making the highest quality breads. Because she worked as a chemical engineer before becoming a baker, Weller knows that baking is about precision and science, but it doesn't have to be difficult! With detailed, accessible step-by-step instructions on techniques, equipment, ingredients, and flavors, Weller gives you everything you need to achieve beautiful and impossibly delicious results. In these pages, Weller tells you how to create a simple baking schedule that fits into your routine, how to weigh and measure ingredients, and how to make yeast and sourdough starters. She also shares tips on mixing, explains the finer points of fermentation, and lays out the basics of shaping and folding. Here too are also extended recipes for bread-based meals, like the Everything Bagel Tuna Crunch, Tortillas with Pulled Pork and Salsa Ranchera, and Pizza Margherita. With over 70 recipes, this is the essential book for making bread so delicious that it earns a place at the center of the table. Included are sections and recipes such as: *Bagels (Sourdough, Everything, Salt+Peppter, Pumpernickel Raisin, and more) and spreads to go with them *Flatbreads *Sourdough Loaves *Petits Pains *Rolls and Sandwich Buns *Baguettes and Ciabatta* Pizza and Focaccia\"-- Provided by publisher.
BOOK
Dreaming Undreamt Dreams with Lara Kramer/Rever des reves Inreves avec Lara Kramer
In her 75-minute performance Eating bones and Licking bread (2020), Lara Kramer returns to a recurring dream that has periodically visited her since childhood: she is standing in a long line waiting to enter a huge dome-like glass house. Soldiers filter who can get in. The dream is a thicket of nostalgia, scarcity, and otherworldliness, and basking in those--at times contradictory-impressions is the character that Kramer embodies. The dome dream is temporarily blurry, overlapping, ambiguous. Dans sa performance de 75 minutes intitulee Eating bones and Licking bread (2020), Lara Kramer explore un reve qui lui revient periodiquement depuis l'enfance : elle est debout dans une longue file qui attend pour entrer dans un immense dome en verre. Des soldats font le tri a l'entree. Le reve est un fouillis d'impressions--parfois contradictories--de nostalgie, de manque et de numineux, ou baigne le personnage incarne par Kramer. Le reve du dome se deroule dans une temporalite brouillee, superposee, ambigue.
Journal Article
Crumb : show the dough who's boss
\"Bread can be open and airy or compact and dense-it's all about the 'crumb' which characterises particular styles of loaf. In this inspiring new book, Richard Bertinet shares his hallmark straightforward approach to making bread through every step of the process, including the various techniques of fermenting, mixing, kneading and baking.\"--Provided by publisher.
Book
Bread making technology influences postprandial glucose response: a review of the clinical evidence
Lowering postprandial glucose and insulin responses may have significant beneficial implications for prevention and treatment of metabolic disorders. Bread is a staple food consumed worldwide in a daily basis, and the use of different baking technologies may modify the glucose and insulin response. The aim of this review was to critically record the human studies examining the application of different bread making processes on postprandial glucose and insulin response to bread. Literature is rich of results which show that the use of sourdough fermentation instead of leavening with Saccharomyces cerevisiae is able to modulate glucose response to bread, whereas evidence regarding its efficacy on lowering postprandial insulin response is less clear. The presence of organic acids is possibly involved, but the exact mechanism of action is still to be confirmed. The reviewed data also revealed that the alteration of other processing conditions (method of cooking, proofing period, partial baking freezing technology) can effectively decrease postprandial glucose response to bread, by influencing physical structure and retrogradation of starch. The development of healthier bread products that benefit postprandial metabolic responses is crucial and suggested baking conditions can be used by the bread industry for the promotion of public health.
Journal Article
Relationship between bread and obesity
Some studies have indicated that promoting the Mediterranean diet pattern as a model of healthy eating may help to prevent weight gain and the development of overweight/obesity. Bread consumption, which has been part of the traditional Mediterranean diet, has continued to decline in Spain and in the rest of the world, because the opinion of the general public is that bread fattens. The present study was conducted to assess whether or not eating patterns that include bread are associated with obesity and excess abdominal adiposity, both in the population at large or in subjects undergoing obesity management. The results of the present review indicate that reducing white bread, but not whole-grain bread, consumption within a Mediterranean-style food pattern setting is associated with lower gains in weight and abdominal fat. It appears that the different composition between whole-grain bread and white bread varies in its effect on body weight and abdominal fat. However, the term ‘whole-grain bread’ needs to be defined for use in epidemiological studies. Finally, additional studies employing traditional ways of bread production should analyse this effect on body-weight and metabolic regulation.
Journal Article