Bread is for many people a part of a daily meal. It is healthy, has many different types of flavors and you can vary it. But where does bread come from? How did it begin, what can you do with it all and how many people actually eat bread? And did you know that there is also a bread drink? In this article you'll find everything you need to know about bread.
Bread has not always been the bread as we know it now. Actually the starting grains where they chewed. Later, the pellets were crushed, cooked to a paste and dried in the sun or baked on hot stones. The origin of leavened bread is in Egypt, where the first loaves were made by spontaneous fermentation. Later on use was made of the so-called start-ups, a combination of yeast, sour dough and beer. People learned to make yourself starters, they left a few days to leave the nest wild yeasts which the mixture began to travel and took care of the starters then good to keep the taste of the bread well.
Also in the Netherlands started to bake bread. Only in the Middle Ages were seen ?? bread ?? in the bread and bakers came to the cities. The first factory bakery was established in Amsterdam in 1856, after the law was abolished at the General. Prices of bread dropped and everyone had the opportunity to buy bread. The last years of the 19th century, they ate three times as much wheat bread than in the middle of the same century. Because of this also, the mean age of the Dutch increased by as much as ten to fifteen years.
Through the years a lot has experimented with different methods of preparation of bread. There were different kinds of grain tried and dyes were there, kernels, seeds and fibers added. New types of bread are often named after the kind of love where it is made of, such as wheat bread, whole wheat bread and white bread. To distinguish the loaves into two groups we end up with white and brown bread. Brown bread has, in most cases the same ingredients than white bread, only there are often colorants, kernels or fibers are added. Men contend that brown bride necessarily better than white is therefore a myth. This is only the case when the brown bread is a variant of wholemeal bread.
Bakers made over the years, and still, the use of many variations by using a variety of special bread doughs. The crusts of bread are equipped with various seeds and poppy seeds and sesame seeds, creating a new taste sensation. Many breads that we today in the supermarkets and bakers come to find their roots in other countries. We see sheet bulbs Italian, Turkish bread, French baguettes and Austrian Kaiser Rolls. The familiar Ciabatta also comes from Italy and croissant oosprong comes not from France, as many people think, but also from Austria. The Dutch professional bakers are legally required, moreover, to make use of baker's salt in the preparation of their loaves. This salt contains iodine to common salt and thus the fight iodine deficiency among the Dutch population. It is an exception for health reasons, bread is baked without salt.
Bread is a good basis for each meal. It's tasty, healthy and filling the stomach. The Nutrition Centre recommends adult consumers to eat five to seven slices per day. One of the biggest misconceptions is that bread is a bad influence on the slim line, because there are a lot of carbohydrates in the meal sit where the bread is made of. Bread is just a good product to prevent it thickens. It is full of fiber and nutrients and contains almost no fat. The problem is also in the siege that is used on the sandwich. Almost all products are suitable for bread contain more calories than the sandwich itself.
Per person per year is already fifteen years on average sixty kilos of bread annually eaten. This is both the bread that people eat at home if one prefers bread at a cafe. In the years after World War II at one year an average of eighty kilograms of bread per year. This decrease is mainly explained by the arrival of other types of breakfast like cereal, crackers or granola. Consumers can now choose so much when it comes to breakfast and lunch that is not always chosen more for bread.
Besides the bread that we tackle our board, there is also a bread drink. This is a lactic acid beverage. Sourdough bread, which is grown in biodynamic wheat, rye and oats baked specially for the beverage form the basis of this mixture. In order to add additional flavor to the drink, there is often made use of, for example, honey or herbal tea. Bread drink is very good for health and is often used as a means to create a healthy intestinal flora or maintain.
Bread is increasingly used as a base ingredient, appetizer or side dish of hot meals. Under the Dutch more often is the Mediterranean habit. Examples are bread cake, soup with bread, stuffed baguettes, quiche and bread crouton. In November 2007 was even a cookbook published with hundreds of recipes where bread is processed. In this book, Bread can always ?? ??, will not only pay attention to hot meals, but also to desserts.
Bread can always and everywhere. It can be processed in each meal and there can be a lot of them can be varied. There is no need to throw away dry bread. A bread can stay fresh up to three days if it is well packaged. After three days, the taste and tenderness of the bread down, but not the nutritional value. For those who do not like dry bread, sandwich might be made of or toast the bread. Another option is the bread that is not consumed immediately freezing.
Bread has different religious cultures religious significance. In Christianity stands bread symbolizes the body of Jesus Christ. During the Last Supper, the bread broken and distributed. This ritual has a strong spiritual significance. These religious aspects have been an inspiration for many other cultures and has influenced cultural bread use. This will be the sharing of bread and together with neighbor associated with charity, unity, fraternity and friendship.
After the arrival of the bread machine in the kitchen, more people have taken the step again himself to bake bread. These are often made some mistakes. As tempting as a hot bread smells, there never start cutting immediately. It is understandable that you want to taste a slice of bread that is still warm. If you wait until the crust is well dried up and the bread is cooled down to cut it. If the bread is still warm during the cutting, the inside is still not well dried and glued it together. This could cause breakage or pressed unnecessarily flat.
Another misconception is that invested bread that is not eaten properly for the trash. Fortunately, it is anything but. Even sliced and topped bread can be kept fresh and crisp. The trick is pretty simple. All you have to do is put a lettuce leaf between the siege and the bread. Thin slices of cucumber, apple or tomato conform also to keep fresh the bread. In addition, these products well with savory fillings and is directly a healthy addition to the sandwich. The bread may or may be kept in the best cooling, as opposed to naked bread.
How do I protein and carbohydrate poor bread?