Bread definition

It is hard to define bread definitely. However, we may say that bread is the commonest food of man and is made of the common cereal of the land. 

Legislation has its effects on all parts of the food industry and anyone working in the food industry needs to be aware of this. Although both science and the law try to be exact there are differences between the scientific and legal approaches. In particular, the use of language is different. In the Bread and Flour Regulations 1998 , for example, there is not unreasonably a definition of bread which is that bread means... 

According to the definition of utilitarianism in lines 3-11, stealing bread to feed hungry children would be... 

Studies on mineral absorption may raise the question. What is absorption It might be easier to ask. What is not absorption A nutrient that is not absorbed is one that does not enter the enterocyte and is excreted in the feces. Complete excretion of a nonabsorbed substance may take 12 days in humans (Tumlund et al, 1983). A nutrient that enters the enterocyte, or gut mucosa, to be temporarily stored in the enterocyte and then released back into the gut lumen might also be considered to be not absorbed. A nutrient that passes through the gut mucosa into the bloodstream and is excreted into the urine or bile within 1 or 2 days is definitely absorbed however, studies that measure the amount of nutrient in the body 1 week after consumption of the test food would fail to detect nutrients that are absorbed into the bloodstream and then rapidly excreted. The life cycle of metal ions tends not to follow the latter scenario. Generally, metal ions that are absorbed are incorporated into proteins, released during protein turnover (degradation and resynthesis), and promptly reused within the cell. The metal ion described by this scenario would be detected in the experiment with the radioactive bread rolls. 

Is the peanut butter you spread on your bread a solid What about the wax in candles Although such materials have a definite shape and fixed volume, they are not classified as solids but rather as amorphous materials. An amorphous material has a haphazard, disjointed, and incomplete crystal lattice. Candles and cotton candy are everyday examples of amorphous materials. Figure 10.10 compares the structure of a solid with that of an amorphous material. 

So what do we call all this stuff around us We know specific names This is a table, that is a loaf of bread, and water comes out of the faucet. But to a chemist, all of this—and everything else—is broadly classed as matter, anything that has mass and occupies space (that is, has volume). This definition is so broad that it doesn t help you understand nature very well. So, in this chapter, matter is examined in greater detail so that you can begin to organize it into categories and classes that are more easily understood. Let s start by dividing matter into its three common physical states solid, liquid, and gas. 

While yeast must have some nitrogen for cell building still this requirement is so small that as far as the bread manufacturer is concerned the yeast may be considered to have little effect on the gluten of the bread flour. On the other hand the fact must not be overlooked that the protein of bread dough exerts a more or less definite effect upon the activity of yeast on the carbohydrates of bread dough. That there is a toxic action by the protein of wheat bread dough on yeast has been determined by several workers. 

Uniform results can never be maintained if either temperature or time factors vary. In case of trouble, if only one factor has varied the cause of variation can be determined and the fault remedied but if more than one factor has varied from the set practice then it is impossible to know what is responsible for the bread failure or difficulty. To sum. up one may say that uniformly successful breadmaking is the result of systematic accuracy as to time, temperature, and ingredients, and that luck is not a factor in bread-making. While there is no definite time and temperature relation which can be uniformly followed out in all plants, still it is true that these factors do not vary widely in successful bread-making. 

Classification Polysaccharide plant mucilage Definition Ground seed of the ripe fruit of St. John s Bread (Ceratonia siSqua)... 

Definition Mono- and diglycerides based on soya oil Uses Emulsifier for cosmetics, foods (bread improvers) stabilizer for whipping masses and ice cream fat base for prep, of dip coatings Trade Names Imwitor 440 Imwitor 460... 

CAS 9029-60-1 EINECS/ELINCS 232-853-1 Definition Enzyme from soybean which catalyzes the addition of oxygen to the double bonds of unsaturated fatty acids of plant origin Uses Enzyme for foods (bleaches yel. pigments in flour, whitens bread) biochemical... 

It is rather unfortunate that the term "cereals" has come to be associated with breakfast foods. The justification for this is that breakfast foods are products that are mostly made from cereals. However, products such as breads, cookies (biscuits), pastries, noodles, and pasta are usually not referred to as cereals. The more scientific definition of cereals is that they are cultivated grasses of the Gramineae family that include wheat, rice, maize (corn), barley, sorghum, oats, rye, millet, and triticale. The grain from these cereals provides a large proportion of the world s food. 

A number of other foods contain acids as well. The taste of lemons and limes, the bite of sourdough bread, and the tang of a tomato are all caused by acids. Acids are substances that— by one definition that we will elaborate on later— produce H ions in solution. When the citric and tartaric acids from a Sour Patch Kid combine with saliva in your mouth, they produce H ions. Those H ions react with protein molecules on your tongue. The protein molecules then change shape, sending an electrical signal to your brain that you experience as a sour taste ( Figure 14.1). 

To ensure nutritional adequacy, use of the Four Food Groups calls for the daily diet to include definite amounts of foods from each of the Four Food Groups (1) meats, poultry, fish and beans (2) milk and cheeses (3) vegetables and fruits and (4) breads and cereals. 

---