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                        "*": "{{other uses}}\n{{pp-semi-indef}}\n{{Use dmy dates|date=October 2017}}\n{{Infobox prepared food\n| name             = Bread\n| image            = [[File:Korb mit Br\u00f6tchen.JPG|alt=Loaves of bread in a basket|250px]]\n| caption          = Various leavened breads\n| main_ingredient  = [[Flour]], [[water]]\n}}\n\n'''Bread''' is a [[staple food]] prepared from a [[dough]] of [[flour]] and [[water]], usually by [[baking]]. Throughout recorded history it has been popular around the world and is one of the oldest artificial foods, having been of importance since the dawn of [[Agriculture#History|agriculture]].\n\nProportions of types of flour and other ingredients vary widely, as do modes of preparation. As a result, types, shapes, sizes, and textures of breads differ around the world.  Bread may be [[leaven]]ed by processes such as reliance on naturally occurring [[sourdough]] microbes, chemicals, industrially produced yeast, or high-pressure aeration. Some bread is cooked before it can leaven, including for traditional or religious reasons. Non-cereal ingredients such as fruits, nuts and fats may be included. Commercial bread commonly contains additives to improve flavor, texture, color, shelf life, nutrition, and ease of manufacturing.\n\nBread is served in various forms with any meal of the day. It is eaten as a snack, and used as an ingredient in other culinary preparations, such as sandwiches, and fried items coated in [[bread crumbs]] to prevent sticking. It forms the bland main component of [[bread pudding]], as well as of [[stuffing]]s designed to fill cavities or retain juices that otherwise might drip out.\n\nBread has a social and emotional significance beyond its importance as nourishment. It plays essential roles in religious rituals and secular culture. Its prominence in daily life is reflected in language, where it appears in proverbs, colloquial expressions (\"He stole the bread from my mouth\"), in prayer (\"Give us this day our daily bread\") and in the etymology of words, such as \"[[Wiktionary:companion|companion]]\" (from [[Latin]] ''com'' \"with\" + ''panis'' \"bread\").\n\n==Etymology==\nThe [[Old English language|Old English]] word for bread was ''hlaf'' (''hlaifs'' in [[Gothic language|Gothic]]: modern English ''[[loaf]]''), which appears to be the oldest [[Germanic languages|Teutonic]] name.<ref name=etym/> [[Old High German]] ''hleib''<ref>{{cite book|quote=Slavic langues retain many Gothic words, reflecting cultural borrowings: thus ''khleb'', (bread) from an earlier ''khleiba'' from Gothic ''hlaifs'', or, rather, from the more ancient form ''hlaibhaz'', which meant bread baked in an oven (and, probably, made with yeast), as different from a l-iepekha, which was a flat cake moulded (liepiti) from paste, and baked on charcoal. [the same nominal stem *hlaibh- has been preserved in modern English as loaf; cf. Lord, from ancient ''hlafweard'' bread-keeper] |author=Diakonov, I. M. |title= The paths of history |page=79 |publisher=Cambridge University Press|year= 1999 |isbn=0521643988}}</ref> and modern [[German language|German]] ''Laib'' derive from this [[Proto-Germanic]] word, which was borrowed into Slavic ([[Polish language|Polish]] ''chleb'', [[Russian language|Russian]] ''khleb'') and Finnic ([[Finnish (language)|Finnish]] ''leip\u00e4'', [[Estonian language|Estonian]] ''leib'') languages as well.\nThe [[Middle English|Middle]] and [[Modern English]] word bread appears in [[Germanic language]]s, such as [[West Frisian language|West Frisian]] ''brea'', [[Dutch language|Dutch]] ''brood'', [[German language|German]] ''Brot'', [[Swedish (language)|Swedish]] ''br\u00f6d'', and [[Norwegian language|Norwegian]] and [[Danish language|Danish]] ''br\u00f8d''; it may be related to ''[[brewing|brew]]'' or perhaps to ''break'', originally meaning \"broken piece\", \"morsel\".<ref>{{cite web |title=The Etymology of the Word 'Bread' |url=http://www.bonappetit.com/test-kitchen/ingredients/article/the-etymology-of-the-word-bread |publisher=Bon Appetit |accessdate=30 September 2016}}</ref>\n\n==History==\n{{Main article|History of bread}}\n[[File:7-alimenti, pane, Taccuino Sanitatis, Casanatense 4182.jpg|thumb|Bread shop, ''[[Tacuinum Sanitatis]]'' from Northern Italy, beginning of the 15th century]]\n\nBread is one of the oldest prepared foods. Evidence from 30,000 years ago in Europe revealed starch residue on rocks used for pounding plants.<ref>{{cite news|url=http://www.physorg.com/news/2010-10-prehistoric-ate-flatbread-years.html|title=Prehistoric man ate flatbread 30,000 years ago: study|date=19 October 2010|publisher=Physorg.com|agency=Agence France-Presse|accessdate=19 October 2010}}</ref> It is possible that during this time, starch extract from the roots of plants, such as cattails and ferns, was spread on a flat rock, placed over a fire and cooked into a primitive form of flatbread. Around 10,000 BC, with the dawn of the [[Neolithic]] age and the spread of agriculture, grains became the mainstay of making bread. Yeast spores are ubiquitous, including on the surface of [[cereal|cereal grains]], so any dough left to rest leavens naturally.<ref>{{cite book | first=Harold| last=McGee | year=2004 | title=On food and cooking | publisher=Scribner | isbn=0-684-80001-2 |page=517}}</ref>\n\nThere were multiple sources of [[leavening]] available for early bread. Airborne yeasts could be harnessed by leaving uncooked dough exposed to air for some time before cooking. [[Pliny the Elder]] reported that the [[Gauls]] and [[Iberians]] used the foam skimmed from [[beer]] called [[barm]] to produce \"a lighter kind of bread than other peoples\" such as [[barm cake]]. Parts of the ancient world that drank wine instead of beer used a paste composed of [[grape]] juice and flour that was allowed to begin fermenting, or wheat bran steeped in [[wine]], as a source for [[yeast]]. The most common source of leavening was to retain a piece of dough from the previous day to use as a form of sourdough [[Bread starter|starter]], as Pliny also reported.<ref>{{cite book | first=Reay | last=Tannahill | year=1973 | title=Food in History | publisher=Stein and Day | isbn=0-8128-1437-1 |pages=68\u201369}}</ref><ref>{{cite book |author=Pliny the Elder |title=Natural History |date=1938 |publisher=Loeb Classics |pages=1.255 |url=http://www.loebclassics.com/view/pliny_elder-natural_history/1938/pb_LCL371.255.xml?readMode=recto |quote=Generally however they do not heat it up at all, but only use the dough kept over from the day before; manifestly it is natural for sourness to make the dough ferment,}}</ref>\n\nIn 1961 the [[Chorleywood bread process]] was developed, which used the intense mechanical working of dough to dramatically reduce the [[fermentation (food)|fermentation]] period and the time taken to produce a loaf. The process, whose high-energy mixing allows for the use of lower protein grain, is now widely used around the world in large factories. As a result, bread can be produced very quickly and at low costs to the manufacturer and the consumer. However, there has been some criticism of the effect on nutritional value.<ref>[https://web.archive.org/web/20120522022319/http://www.allotment.org.uk/recipes/bread-making/chorleywood-process Chorleywood Industrial Bread Making Process]. allotment.org.uk</ref>\n\n==Types==\n{{main article|List of breads}}\n[[File:Breadindia.jpg|thumb|Brown bread (left) and whole grain bread]]\n\nBread is the staple [[food]] of the [[Middle East]], [[North Africa]], [[Europe]], and in European-derived cultures such as those in the [[Americas]], [[Australia]], and [[Southern Africa]], in contrast to East Asia where [[rice]] is the staple. Bread is usually made from a [[wheat]]-[[flour]] [[dough]] that is cultured with yeast, allowed to rise, and finally baked in an [[oven]]. The addition of yeast to the bread explains the air pockets commonly found in bread.<ref>[http://www.quakeroats.com/cooking-and-recipes/content/baking-101/yeast-breads/common-yeast-bread-issues/air-holes-or-tunnels-inside.aspx Air Holes or Tunnels Inside]. quakeroats.com</ref> Owing to its high levels of [[gluten]] (which give the dough sponginess and elasticity), [[common wheat|common or bread wheat]] is the most common grain used for the preparation of bread, which makes the largest single contribution to the world's food supply of any food.<ref name=\"FAO\">{{cite web |last1=Pe\u00f1a |first1=R. J. |title=Wheat for bread and other foods |url=http://www.fao.org/docrep/006/y4011e/y4011e0w.htm |publisher=[[Food and Agriculture Organization]] |accessdate=1 October 2016 |quote=Wheat, in the form of bread, provides more nutrients to the world population than any other single food source.}}</ref>\n\nBread is also made from the flour of other wheat species (including [[spelt]], [[emmer]], [[einkorn]] and [[kamut]]).<ref>{{cite web |title=Wheat |url=http://www.glnc.org.au/grains/types-of-grains/wheat/ |publisher=Grains & Legumes Nutrition Council |accessdate=1 October 2016 |quote=Aside from bread wheat and durum, other types of wheat include spelt, emmer, einkorn and kamut. These wheat varieties are commonly referred to as \u2018ancient\u2019 grains and are increasingly being used in the manufacture of niche wheat-based food products.}}</ref> Non-wheat cereals including [[rye]], [[barley]], [[maize]] (corn), [[oat]]s, [[sorghum]], [[millet]] and [[rice]] have been used to make bread, but, with the exception of rye, usually in combination with wheat flour as they have less gluten.<ref>{{cite book |last=Cauvain |first=Stanley |title=Technology of Breadmaking |url=https://books.google.com/books?id=Y6q3BgAAQBAJ&pg=PA376 |date=2015 |publisher=Springer |isbn=978-3-319-14687-4 |page=377 |quote=In the past, maize (corn), barley, oats, sorghum, millet and rice have all found their way into bread products at some time, usually when wheat and rye have been in short supply.}}</ref>\n\n[[Gluten-free diet#Gluten-free bread|Gluten-free breads]] have been created <ref name=LamacchiaCamarca2014>{{cite journal |vauthors=Lamacchia C, Camarca A, Picascia S, Di Luccia A, Gianfrani C |title=Cereal-based gluten-free food: how to reconcile nutritional and technological properties of wheat proteins with safety for celiac disease patients |journal=Nutrients |volume=6 |issue=2 |pages=575\u201390 |year=2014 |pmid=24481131 |pmc=3942718 |doi=10.3390/nu6020575 |type=Review}}</ref> for people affected by [[gluten-related disorders]] such as [[coeliac disease]] and [[non-coeliac gluten sensitivity]], who may benefit from a [[gluten-free diet]]. Gluten-free bread is made with ground flours from a variety of materials such as almonds, rice, sorghum, corn, or legumes such as beans, but since these flours lack gluten they may not hold their shape as they rise and their crumb may be dense with little aeration. Additives such as xanthan gum, guar gum, hydroxypropyl methylcellulose (HPMC), corn starch, or eggs are used to compensate for the lack of gluten.<ref name=VoltaCaio2015Quotation>{{cite journal |vauthors=Volta U, Caio G, De Giorgio R, Henriksen C, Skodje G, Lundin KE|title=Non-celiac gluten sensitivity: a work-in-progress entity in the spectrum of wheat-related disorders |journal=Best Pract Res Clin Gastroenterol |volume=29|issue=3|pages=477\u201391|date=June 2015|pmid=26060112 |doi=10.1016/j.bpg.2015.04.006|quote= After the confirmation of [[non-celiac gluten sensitivity|NCGS]] diagnosis, according to the previously mentioned work-up, patients are advized to start with a GFD [49]. (...) NCGS patients can experience more symptoms than CD patients following a short gluten challenge [77]. ''(NCGS=non-celiac gluten sensitivity; CD=coeliac disease; GFD=gluten-free diet)''}}</ref><ref name=MulderWanrooijQuotation>{{cite journal |vauthors=Mulder CJ, van Wanrooij RL, Bakker SF, Wierdsma N, Bouma G |title=Gluten-free diet in gluten-related disorders |journal=Dig Dis. |volume=31|issue=1|pages=57\u201362|date=2013|pmid=23797124|doi=10.1159/000347180 |type= Review  |quote= The only treatment for [[coeliac disease|CD]], [[dermatitis herpetiformis]] (DH) and [[gluten ataxia]] is lifelong adherence to a [[gluten-free diet|GFD]].}}</ref><ref name=HischenhuberCrevelQuotation>{{cite journal |vauthors=Hischenhuber C, Crevel R, Jarry B, M\u00e4ki M, Moneret-Vautrin DA, Romano A, Troncone R, Ward R|title=Review article: safe amounts of gluten for patients with wheat allergy or coeliac disease |journal=Aliment Pharmacol Ther |volume=23|issue=5|pages=559\u201375|date=1 March 2006|pmid =16480395|doi=10.1111/j.1365-2036.2006.02768.x|quote=For both [[wheat allergy]] and coeliac disease the dietary avoidance of wheat and other gluten-containing cereals is the only effective treatment.}}</ref>\n<!--Please do not list types of bread here, put them in [[List of breads]]-->\n\n==Properties==\n===Physical-chemical composition===\nIn [[wheat]], [[natural phenol|phenolic]] compounds are mainly found in [[Hull (botany)|hull]]s in the form of insoluble bound [[ferulic acid]], where it is relevant to wheat resistance to fungal diseases.<ref>{{cite journal |doi=10.1111/j.1365-2621.2005.01057.x |title=Effect of wheat variety, farming site, and bread-baking on total phenolics |year=2006 |last1=Gelinas |first1=Pierre |last2=McKinnon |first2=Carole M. |journal=International Journal of Food Science and Technology |volume=41 |issue=3 |page=329}}</ref>\n\n[[Rye bread]] contains [[phenolic acid]]s and [[ferulic acid dehydrodimer]]s.<ref>{{cite journal |doi=10.1007/s00217-001-0417-6 |title=Changes in dietary fibre, phenolic acids and activity of endogenous enzymes during rye bread-making |year=2002 |author=Boskov Hansen, H |author2=Andreasen, MF |author3=Nielsen, MM |author4=Melchior Larsen, L |author5=Bach Knudsen, K.E. |author6=Meyer, A.S. |author7=Christensen, L.P. |author8=Hansen, \u00c5. |last-author-amp=yes |journal=European Food Research and Technology |volume=214 |page=33}}</ref>\n\nThree [[natural phenol]]ic glucosides, [[secoisolariciresinol diglucoside]], [[p-coumaric acid glucoside]] and [[ferulic acid glucoside]], can be found in commercial breads containing [[flaxseed]].<ref>{{cite journal |doi=10.1016/j.foodchem.2008.02.088 |title=Phenolic glucosides in bread containing flaxseed |year=2008 |last1=Strand\u00e5s |first1=C. |last2=Kamal-Eldin |first2=A. |last3=Andersson |first3=R. |last4=\u00c5man |first4=P. |journal=Food Chemistry |volume=110 |issue=4 |page=997}}</ref>\n\n[[Glutenin]] and [[gliadin]] are functional proteins found in wheat bread that contribute to the structure of bread. Glutenin forms interconnected gluten networks within bread through interchain disulfide bonds.<ref name=Wieser>{{Cite journal|last=Wieser|first=Herbert|date=1 April 2007|title=Chemistry of gluten proteins|url=http://www.sciencedirect.com/science/article/pii/S0740002006001535|journal=Food Microbiology|series=3rd International Symposium on Sourdough3rd International Symposium on Sourdough|volume=24|issue=2|pages=115\u2013119|doi=10.1016/j.fm.2006.07.004}}</ref> Gliadin binds weakly to the gluten network established by glutenin via intrachain disulfide bonds.<ref name=Wieser/> Structurally, bread can be defined as an elastic-plastic [[foam]] (same as [[styrofoam]]). The glutenin protein contributes to its [[Elasticity (physics)|elastic]] nature, as it is able to regain its initial shape after deformation. The gliadin protein contributes to its [[Plasticity (physics)|plastic]] nature, because it demonstrates non-reversible structural change after a certain amount of applied force. Because air pockets within this gluten network result from carbon dioxide production during leavening, bread can be defined as a foam, or a gas-in-solid solution.<ref>{{Cite book|title=On Food and Cooking: The Science and Lore of the Kitchen|last=McGee|first=Harold|publisher=Scribner|year=2004|isbn=|location=New York|pages=515\u2013580|via=}}</ref>\n\n===Culinary uses===\n[[File:Rew13c05-745a Bread Pudding.JPG|thumb|[[Bread pudding]]]]\n\nBread can be served at many [[temperature]]s; once baked, it can subsequently be [[toast]]ed.  It is most commonly eaten with the hands, either by itself or as a carrier for other foods.  Bread can be dipped into liquids such as [[gravy]], [[olive oil]], or [[soup]];<ref>{{cite web|last1=Grotts|first1=Lisa Mirza|title=Bread and Butter Etiquette|url=http://www.huffingtonpost.com/lisa-mirza-grotts/bread-and-butter-etiquette_b_880967.html|publisher=Huffington Post|accessdate=2 October 2016|date=21 June 2011}}</ref> it can be topped with various sweet and savory spreads, or used to make [[sandwich]]es containing [[meat]]s, cheeses, vegetables, and  [[condiments]].<ref>{{cite web|title=Sandwich Recipes|url=http://www.simplyrecipes.com/recipes/course/sandwich/|website=Simply Recipes|accessdate=2 October 2016}}</ref>\n\nBread is used as an ingredient in other culinary preparations, such as the use of [[breadcrumb]]s to provide crunchy crusts or thicken sauces, sweet or savoury [[bread pudding]]s, or as a binding agent in [[sausage]]s and other ground meat products.<ref>{{cite web|title=Our 10 best bread recipes|url=https://www.theguardian.com/lifeandstyle/2014/sep/06/10-best-bread-as-an-ingredient-recipes|publisher=The Guardian|accessdate=2 October 2016|date=6 September 2014|quote=Our most dutiful mealtime companion becomes the main ingredient in this inventive array of recipes, from a hearty clam chowder to a luxurious take on a pudding favourite...}}</ref>\n\n===Nutritional significance===\nNutritionally, bread is known as an ample source for the grains category of nutrition. Serving size of bread is standard in the USA through ounces, counting one slice of bread (white processed bread) as 1 oz. Also, bread is considered a good source of carbohydrates through the whole grains, nutrients such as magnesium, iron, selenium, B vitamins, and dietary fiber.<ref>[http://www.health.gov/dietaryguidelines/dga2010/DietaryGuidelines2010.pdf Dietary Guidelines for Americans 2010]. U.S. Department of Agriculture, U.S. Department of Health and Human Services</ref>\n\n===Crust===\nThe bread crust is formed from surface dough during the cooking process. It is hardened and browned through the [[Maillard reaction]] using the sugars and amino acids and the intense heat at the bread surface. The crust of most breads is harder, and more complexly and intensely flavored, than the rest. [[Old wives tale]]s suggest that eating the bread crust makes a person's hair curlier. Additionally, the crust is rumored to be healthier than the rest. Some studies have shown that this is true as the crust has more [[dietary fiber]] and [[antioxidants]] such as [[pronyl-lysine]],<ref>{{cite web|last=Winkler |first=Sarah |url=http://health.howstuffworks.com/wellness/food-nutrition/facts/eating-bread-crust.htm |title=Discovery Health \"Is eating bread crust really good for you?\" |publisher=Health.howstuffworks.com|date=29 July 2009 |accessdate=26 October 2012}}</ref><ref>{{cite journal |title=Pronyl-Lysine\u2014A Novel Protein Modification in Bread Crust Melanoidins Showing ''in Vitro'' Antioxidative and Phase I/II Enzyme Modulating Activity |doi=10.1196/annals.1333.101 |year=2005 |last1=Hofmann |first1=T. |last2=Lindenmeier |first2=M. |last3=Somoza|first3=V. |journal=Annals of the New York Academy of Sciences |volume=1043 |page=887|bibcode=2005NYASA1043..887H}}</ref> which is being researched for its potential [[colorectal cancer]] inhibitory properties.<ref>{{cite journal |pmid=19417676 |year=2009 |last1=Panneerselvam |first1=J. |last2=Aranganathan |first2=S. |last3=Nalin i|first3=N. |title=Inhibitory effect of bread crust antioxidant pronyl-lysine on two different categories of colonic premalignant lesions induced by 1,2-dimethylhydrazine |volume=18 |issue=4 |pages=291\u2013302 |doi=10.1097/CEJ.0b013e32832945a6 |journal=European Journal of Cancer Prevention }}</ref><ref>{{cite journal |doi=10.1097/CEJ.0b013e32832945a6 |title=Inhibitory effect of bread crust antioxidant pronyl-lysine on two different categories of colonic premalignant lesions induced by 1,2-dimethylhydrazine |year=2009 |last1=Panneerselvam |first1=Jayabal |last2=Aranganathan |first2=Selvaraj |last3=Nalini |first3=Namasivayam |journal=European Journal of Cancer Prevention |volume=18 |issue=4 |pages=291\u2013302 |pmid=19417676 }}</ref>\n\n==Preparation==\n{{anchor|Composition and chemistry|Chemistry and composition}}\n[[File:Tortillas de rescoldo.jpg|thumb|Steps in bread making, here for an unleavened Chilean tortilla]]\n\nDoughs are usually [[baked]], but in some cuisines breads are [[steamed bread|steamed]] (e.g., [[mantou]]), fried (e.g., [[puri (food)|puri]]), or baked on an unoiled [[frying pan]] (e.g., [[tortilla]]s). It may be [[leavening agent|leavened]] or unleavened (e.g. [[matzo]]). [[Edible salt|Salt]], [[fat]] and [[leavening agent]]s such as [[yeast (baking)|yeast]] and [[baking soda]] are common ingredients, though bread may contain other ingredients, such as [[milk]], [[egg (food)|egg]], [[sugar]], [[spice]], [[fruit]] such as [[raisin]]s, [[vegetable]]s such as [[onion]], [[nut (fruit)|nuts]] such as [[walnut]] or [[seed]]s such as [[poppy seed|poppy]].<ref>{{cite web|title=Bread recipes (45 results found)|url=http://www.bbc.co.uk/food/recipes/search|publisher=[[British Broadcasting Corporation]]|accessdate=2 October 2016}}</ref>\n\n[[File:Brot - Outubro 2013 - Covalima.jpg|thumb|Baking bread in [[East Timor]]]]\n\n===Formulation===\nProfessional bread recipes are stated using the [[baker percentage|baker's percentage]] notation. The amount of flour is denoted to be 100%, and the other ingredients are expressed as a percentage of that amount by weight. Measurement by weight is more accurate and consistent than measurement by volume, particularly for dry ingredients. The proportion of water to flour is the most important measurement in a bread recipe, as it affects texture and crumb the most. Hard wheat flours [[Farinograph#Method|absorb]] about 62% [[water]], while softer wheat flours absorb about 56%.<ref>{{cite book |author1=Finley, John H. |author2=Phillips, R. O. |title=Protein quality and the effects of processing |publisher=M. Dekker |location=New York |year=1989|page=See Figure 2 |url=https://books.google.com/books?id=cYjWtWt5O9IC&pg=PA371 |isbn=0-8247-7984-3}}</ref> Common table breads made from these doughs result in a finely textured, light bread. Most artisan bread formulas contain anywhere from 60 to 75% water. In yeast breads, the higher water percentages result in more CO<sub>2</sub> bubbles and a coarser bread crumb. One pound (450 [[gramme|g]]) of flour yields a standard loaf of bread or two [[France|French]] loaves.\n\n[[Calcium propionate]] is commonly added by commercial bakeries to retard the growth of molds.<ref>{{cite web|title=Calcium Propionate|url=http://science.jrank.org/pages/1123/Calcium-Propionate.html|publisher=JRank|accessdate=1 October 2016}}</ref>\n\n===Flour===\n{{Main article|Flour}}\n\n[[Flour]] is grain ground to a powdery consistency. Flour provides the primary structure, starch and protein to the final baked bread. The [[protein]] content of the flour is the best indicator of the quality of the bread [[dough]] and the finished bread. While bread can be made from all-purpose wheat flour, a specialty bread flour, containing more protein (12\u201314%), is recommended for high-quality bread. If one uses a flour with a lower protein content (9\u201311%) to produce bread, a shorter mixing time is required to develop gluten strength properly. An extended mixing time leads to oxidization of the dough, which gives the finished product a whiter crumb, instead of the cream color preferred by most artisan bakers.<ref>{{cite book |author=Hamelman, Jeffrey  |title=Bread: a baker's book of techniques and recipes |publisher=John Wiley |location=New York |year=2004 |pages=7\u201313 |quote=A high gluten white flour will require more mix time than a white flour with a lower gluten content,... |isbn=0-471-16857-2 }}</ref>\n\nWheat flour, in addition to its starch, contains three water-soluble protein groups ([[albumin]], [[globulin]], and [[proteose]]s) and two water-insoluble protein groups ([[glutenin]] and [[gliadin]]). When flour is mixed with water, the water-soluble proteins dissolve, leaving the glutenin and gliadin to form the structure of the resulting bread. When relatively dry dough is worked by [[kneading]], or wet dough is allowed to rise for a long time (see [[no-knead bread]]), the glutenin forms strands of long, thin, chainlike molecules, while the shorter gliadin forms bridges between the strands of glutenin. The resulting networks of strands produced by these two proteins are known as [[gluten]]. Gluten development improves if the dough is allowed to [[autolyse]].<ref>{{cite book |last1=Hunter |first1=Gary |last2=Carey |first2=Patrick |last3=Tinton |first3=Terry |last4=Walpole |first4=Steven |title=Professional Chef: Level 2 Diploma |url=https://books.google.com/books?id=2iGHqXWigQ4C&pg=RA17-PA10 |year=2007 |publisher=Cengage Learning EMEA |isbn=1-84480-706-1 |pages=10\u201311}}</ref>\n\n===Liquids===\nWater, or some other liquid, is used to form the flour into a paste or dough. The weight of liquid required varies between recipes, but a ratio of 3 parts liquid to 5 parts flour is common for yeast breads.<ref>[http://food.laurieashton.com/2009/06/bakers-percentages-and-bread-hydration/ Hydration ratio for breads]. Food.laurieashton.com (5 June 2009). Retrieved 21 March 2013.</ref> Recipes that use steam as the primary leavening method may have a liquid content in excess of 1 part liquid to 1 part flour. Instead of water, recipes may use liquids such as milk or other [[dairy product]]s (including [[buttermilk]] or [[yoghurt]]), fruit juice, or eggs. These contribute additional sweeteners, fats, or leavening components, as well as water.<ref>{{cite web|title=Yeast & Baking Lessongs. Liquids|url=http://redstaryeast.com/yeast-baking-lessons/common-baking-ingredients/liquids/|publisher=Red Star Yeast|accessdate=2 October 2016}}</ref>\n\n===Fats or shortenings===\nFats, such as butter, vegetable oils, lard, or that contained in eggs, affect the development of gluten in breads by coating and lubricating the individual strands of protein. They also help to hold the structure together. If too much fat is included in a bread dough, the lubrication effect causes the protein structures to divide. A fat content of approximately 3% by weight is the concentration that produces the greatest leavening action.<ref>{{cite book |author1=Young, Linda |author2=Cauvain, Stanley P. |title=Technology of Breadmaking |publisher=Springer |location=Berlin |year=2007 |page=54 |isbn=0-387-38563-0 |url=https://books.google.com/books?id=HXtJivmeDfcC&pg=PA54}}</ref> In addition to their effects on leavening, fats also serve to tenderize breads and preserve freshness.\n\n===Bread improvers===\n{{Main article|Bread improver}}\n\n[[Bread improver]]s and [[dough conditioner]]s are often used in producing commercial breads to reduce the time needed for rising and to improve texture and volume. The substances used may be oxidising agents to strengthen the dough or reducing agents to develop gluten and reduce mixing time, emulsifiers to strengthen the dough or to provide other properties such as making slicing easier, or enzymes to increase gas production.<ref name=Tenbergen>{{cite web |last=Tenbergen |first=Klaus |title=Dough and Bread Conditioners |url=http://www.foodingredientsonline.com/doc.mvc/Dough-and-Bread-Conditioners-0001?VNETCOOKIE=NO |work=Food and Product Design Magazine |date=1999 |accessdate=2 October 2016}}</ref>\n\nSalt is often added to enhance flavor and restrict yeast activity. It also affects the crumb and the overall texture by stabilizing and strengthening<ref>Silverton, Nancy (1996) ''Breads From The La Brea Bakery'', Villard, {{ISBN|0679409076}}</ref> the gluten. Some artisan bakers forego early addition of salt to the dough, whether wholemeal or refined, and wait until after a 20-minute rest to allow the dough to [[autolyse]].<ref>Reinhart, Peter (2001) ''The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread'', Ten Speed Press, {{ISBN|1580082688}}</ref>\n\n==Leavening==\n[[File:Aberdour Castle - Dough Trough.jpg|thumb|A dough trough once used for leavening bread from Aberdour Castle, Fife, Scotland.]]\n\n[[Leavening]] is the process of adding gas to a dough before or during baking to produce a lighter, more easily chewed bread. Most bread eaten in the West is leavened.<ref name=BAC>{{cite web|title=The Bread Leavening Process|url=http://becomingachef.co.uk/bread-leavening-agents-sourdough-starter/|website=Becoming a Chef|accessdate=2 October 2016}}</ref>\n\n===Chemicals===\nA simple technique for leavening bread is the use of gas-producing chemicals.  There are two common methods. The first is to use [[baking powder]] or a [[self-raising flour]] that includes baking powder.  The second is to include an acidic ingredient such as [[buttermilk]] and add [[baking soda]]; the reaction of the acid with the soda produces gas.<ref name=BAC/> Chemically leavened breads are called ''[[quick bread]]s'' and ''[[soda bread]]s''. This method is commonly used to make [[muffin]]s, [[pancake]]s, American-style [[biscuits]], and quick breads such as [[banana bread]].\n\n===Yeast===\n{{Main article|Baker's yeast}}\n[[File:Compressed fresh yeast - 1.jpg|right|thumb|Compressed fresh yeast]]\n\nMany breads are leavened by [[yeast]]. The yeast most commonly used for leavening bread is ''[[Saccharomyces cerevisiae]]'', the same species used for brewing alcoholic beverages. This yeast ferments some of the [[carbohydrate]]s in the flour, including any [[sugar]], producing [[carbon dioxide]]. Commercial bakers often leaven their dough with commercially produced [[baker's yeast]]. Baker's yeast has the advantage of producing uniform, quick, and reliable results, because it is obtained from a [[pure culture]].<ref name=BAC/> Many artisan bakers produce their own yeast with a growth culture. If kept in the right conditions, it provides leavening for many years.<ref name=\"isbn0-387-38563-0-cite4\">{{cite book |author1=Young, Linda |author2=Cauvain, Stanley P. |title=Technology of Breadmaking |publisher=Springer |location=Berlin |year=2007 |page=79 |isbn=0-387-38563-0 |url=https://books.google.com/books?id=HXtJivmeDfcC&pg=PA79#v=onepage&q&f=false}}</ref>\n\nThe baker's yeast and [[sourdough]] methods follow the same pattern. Water is mixed with flour, salt and the leavening agent. Other additions (spices, herbs, fats, seeds, fruit, etc.) are not needed to bake bread, but are often used. The mixed dough is then allowed to [[Proofing (baking technique)|rise]] one or more times (a longer rising time results in more flavor, so bakers often \"punch down\" the dough and let it rise again), then loaves are formed, and (after an optional final rising time) the bread is baked in an [[oven]].<ref name=BAC/>\n\nMany breads are made from a \"[[straight dough]]\", which means that all of the ingredients are combined in one step, and the dough is baked after the rising time;<ref name=BAC/> others are made from a \"[[pre-ferment]]\" in which the leavening agent is combined with some of the flour and water a day or so ahead of baking and allowed to ferment overnight. On the day of baking, the rest of the ingredients are added, and the process continues as with straight dough. This produces a more flavorful bread with better texture. Many bakers see the starter method as a compromise between the reliable results of baker's yeast and the flavor and complexity of a longer fermentation. It also allows the baker to use only a minimal amount of baker's yeast, which was scarce and expensive when it first became available. Most yeasted pre-ferments fall into one of three categories: \"[[poolish]]\" or \"pouliche\", a loose-textured mixture composed of roughly equal amounts of flour and water (by weight); \"[[biga (bread baking)|biga]]\", a stiff mixture with a higher proportion of flour; and \"p\u00e2te ferment\u00e9e\", which is simply a portion of dough reserved from a previous batch.<ref>{{cite web|title=Artisan bread baking tips: Poolish & biga|url=https://www.weekendbakery.com/posts/more-artisan-bread-baking-tips-poolish-biga/|website=Weekend Bakery|accessdate=2 October 2016}}</ref><ref>{{cite web|title=Preferments|publisher=King Arthur Flour|accessdate=2 October 2016}}</ref>\n\n<center>\n{| class=\"wikitable\"\n| [[File:Breaddough1.jpg|{{#expr: (100 * (566 / 545)) round 0}}px|link=%3AFile%3ABreaddough1.jpg]]\n| [[File:Breaddough2.jpg|{{#expr: (100 * (1942 / 1944)) round 0}}px|link=%3AFile%3ABreaddough2.jpg]]\n| [[File:Risen bread dough in tin.jpg|{{#expr: (100 * (1752 / 1094)) round 0}}px|link=%3AFile%3ARisen%20bread%20dough%20in%20tin.jpg]]\n|-\n| Before first rising\n| After first rising\n| After [[proofing (baking technique)|proofing]], ready to bake\n|}</center>\n\n===Sourdough===\n{{Main article|Sourdough}}\n[[File:Sour dough loaves03.jpg|thumb|Sourdough loaves]]\n\nSourdough is a type of bread produced by a long fermentation of dough using naturally occurring yeasts and [[Lactobacillus|lactobacilli]]. It usually has a mildly sour taste because of the [[lactic acid]] produced during [[Anaerobic respiration|anaerobic]] [[fermentation]] by the lactobacilli.<ref name=DavidsonSourdough>{{cite book | first=Alan | last=Davidson | year=1999 | title=The Oxford Companion to Food | publisher=Oxford University Press | isbn=0-19-211579-0 | pages =756\u2013757}}</ref><ref>{{cite book | editor1=Gobbetti, Marco |editor2=G\u00e4nzle, Michael |date=2012 |title=Handbook on Sourdough Biotechnology |publisher=Springer |isbn=978-1-489-99189-8}}</ref>\n\nSourdough breads are made with a sourdough starter. The starter cultivates yeast and lactobacilli in a mixture of flour and water, making use of the microorganisms already present on flour; it does not need any added yeast. A starter may be maintained indefinitely by regular additions of flour and water. Some bakers have starters many generations old, which are said to have a special taste or texture.<ref name=DavidsonSourdough/> At one time, all yeast-leavened breads were sourdoughs. Recently there has been a revival of sourdough bread in artisan bakeries.<ref>{{cite news|last1=Mesure|first1=Susie|title=Supermarkets cash in on sourdough bread craze as popularity surges |url=https://www.independent.co.uk/life-style/food-and-drink/news/supermarkets-cash-in-on-sourdough-bread-craze-as-popularity-surges-a6844101.html |publisher=[[The Independent]] |accessdate=2 October 2016|date=30 January 2016}}</ref>\n\nTraditionally, peasant families throughout Europe baked on a fixed schedule, perhaps once a week. The starter was saved from the previous week's dough. The starter was mixed with the new ingredients, the dough was left to rise, and then a piece of it was saved (to be the starter for next week's bread).<ref name=BAC/>\n\n===Steam===\nThe rapid expansion of steam produced during baking leavens the bread, which is as simple as it is unpredictable.  Steam-leavening is unpredictable since the steam is not produced until the bread is baked. Steam leavening happens regardless of the raising agents (baking soda, yeast, baking powder, sour dough, beaten egg white) included in the mix. The leavening agent either contains air bubbles or generates carbon dioxide. The heat vaporises the water from the inner surface of the bubbles within the dough. The steam expands and makes the bread rise. This is the main factor in the rising of bread once it has been put in the oven.<ref>{{cite book |author=Edwards, W.P.|title=The science of bakery products |publisher=Royal Society of Chemistry |location=Cambridge, Eng |year=2007 |page=68 |isbn=0-85404-486-8 |url=https://books.google.com/books?id=oCVPjK0mSfkC&pg=PA68|quote=When bread expands in the oven the resulting expansion is known as oven spring.  It has been calculated that water expansion was responsible for some 60% of the expansion. |accessdate=8 December 2012}}</ref> [[Carbon dioxide|CO<sub>2</sub>]] generation, on its own, is too small to account for the rise. Heat kills bacteria or yeast at an early stage, so the CO<sub>2</sub> generation is stopped.\n\n===Bacteria===\n[[Salt-rising bread]] employs a form of bacterial leavening that does not require yeast. Although the leavening action is inconsistent, and requires close attention to the incubating conditions, this bread is making a comeback for its cheese-like flavor and fine texture.<ref>{{cite web|url=http://home.comcast.net/~petsonk/ |archive-url=https://archive.is/20120630212428/http://home.comcast.net/~petsonk/ |dead-url=yes |archive-date=30 June 2012 |title=Susan R. Brown\u2019s Salt Rising Bread Project |publisher=Home.comcast.net |accessdate=3 June 2010 }}</ref>\n\n===Aeration===\n[[Aerated bread]] was leavened by carbon dioxide being forced into dough under pressure. From the mid 19th to mid 20th centuries bread made this way was somewhat popular in the United Kingdom, made by the [[Aerated Bread Company]] and sold in its high-street [[Aerated Bread Company#Tea shops and early women's issues|tearooms]]. The company was founded in 1862, and ceased independent operations in 1955.<ref name=memoir>[[Benjamin Ward Richardson|Richardson MD FRS, Benjanmin Ward]]. ''[https://books.google.com/books?id=5gEAAAAAQAAJ&dq=%22john+dauglish%22&printsec=frontcover&source=bl&ots=x7RuW-zZzp&sig=TGF7uZDV37NbxOrTFKplPlvCemE&hl=en&ei=tooESvOjGZX2MMTy-KID&sa=X&oi=book_result&ct=result&resnum=1 On the Healthy Manufacture of Bread: A Memoir on the System of Dr. Dauglish]''. Bailli\u00e8re, Tindall, & Cox, 1884. pp. 18, 20-21, 34, 62-63, 67-70, 74.</ref>\n\nThe Pressure-Vacuum mixer was later developed by the Flour Milling and Baking Research Association for the [[Chorleywood bread process]]. It manipulates the gas bubble size and optionally the composition of gases in the dough via the gas applied to the headspace.<ref>{{cite book |editor1=Kilcast, D. |editor2=McKenna, B. M. |title=Texture in food |publisher=Woodhead |year=2003 |page=448 |isbn=1-85573-724-8 |url=https://books.google.com/books?id=u-K8UuyKT48C&pg=PA448}}</ref> The organic baker Andrew Whitely, writing in ''[[The Independent]]'', called the process \"the covert corruption of our daily food\".<ref>{{cite news|last1=Whitely|first1=Andrew|title=The shocking truth about bread|url=https://www.independent.co.uk/life-style/food-and-drink/features/the-shocking-truth-about-bread-413156.html|accessdate=2 October 2016|work=[[The Independent]]|date=23 August 2006}}</ref>\n\n==Cultural significance==\n[[File:Essene Bread Spelt Sproud cut.JPG|thumb|Dark [[sprouted bread]]]]\n{{main article|Bread in culture}}\n\n[[Bread in culture|Bread has a significance beyond mere nutrition in many cultures]] because of its history and contemporary importance. Bread is also [[sacramental bread|significant in Christianity]] as one of the elements (alongside [[wine]]) of the [[Eucharist]],<ref>[http://www.britannica.com/eb/article-9033174/Eucharist Eucharist (Christianity) \u2013 Encyclop\u00e6dia Britannica]</ref> and in other religions including [[Paganism]].<ref>{{cite book |author=Sabrina, Lady |title=Exploring Wicca: The Beliefs, Rites, and Rituals of the Wiccan Religion |url=https://books.google.com/books?id=ZeRKlCbOdnIC&pg=PA100 |year=2006 |publisher=Career Press |isbn=978-1-56414-884-1 |pages=100\u2013}}</ref>\n\nIn many cultures, bread is a [[metaphor]] for basic necessities and living conditions in general. For example, a \"bread-winner\" is a household's main economic contributor and has little to do with actual bread-provision. This is also seen in the phrase \"putting bread on the table\". The Roman poet [[Juvenal]] satirized superficial politicians and the public as caring only for \"''panem et circenses''\" ([[bread and circuses]]).<ref>[[Juvenal#Literary and cultural influence|Juvenal's literary and cultural influence (Book IV: Satire 10.81)]]</ref> In [[Russian Soviet Federative Socialist Republic|Russia]] in 1917, the Bolsheviks promised \"peace, land, and bread.\"<ref>{{cite web|url=http://www.britannica.com/EBchecked/topic/513251/Russia/38557/The-Civil-War-and-War-Communism-1918-21 |title=Russia|work=Encyclop\u00e6dia Britannica |accessdate=3 June 2010}}</ref><ref>{{cite web |url=http://www.sparknotes.com/biography/lenin/section6.rhtml |title=Vladimir Lenin: From March to October. SparkNotes |publisher=Sparknotes.com |accessdate=3 June 2010}}</ref> The term \"[[breadbasket]]\" denotes an agriculturally productive region. In [[Slavic peoples|Slavic]] cultures [[bread and salt]] is offered as a welcome to guests.<ref>{{cite web|title=Russian Traditions, the \"Bread and Salt\" Custom|url=http://todiscoverrussia.com/russian-traditions-bread-and-salt-custom/|publisher=To Discover Russia|accessdate=2 October 2016}}</ref> In [[India]], life's basic necessities are often referred to as \"roti, kapra aur makan\" (bread, cloth, and house).<ref>{{cite book |last=Patel |first=K.V. |title=The Foundation Pillars for Change |url=https://books.google.com/books?id=lC_8AgAAQBAJ&pg=PA54 |year=2014 |publisher=Partridge |isbn=978-1-4828-1563-4 |page=54}}</ref>\n\nWords for bread, including \"dough\" and \"bread\" itself, are used in [[English language|English]]-speaking countries as [[synonym]]s for [[money]].<ref name=etym>{{OEtymD|bread}}</ref> A remarkable or revolutionary innovation may be called the best thing since \"[[sliced bread]]\".<ref>{{cite web |last1=Molella |first1=Art |title=How the Phrase 'The Best Thing Since Sliced Bread' Originated |url=https://www.theatlantic.com/health/archive/2012/02/how-the-phrase-the-best-thing-since-sliced-bread-originated/252674/ |publisher=The Atlantic |accessdate=30 September 2016 |date=8 February 2012}}</ref> The expression \"to break bread with someone\" means \"to share a meal with someone\".<ref>{{cite web |url=http://idioms.thefreedictionary.com/break+bread+with |title=Break bread with  |publisher=The Free Dictionary |accessdate=1 January 2017}}</ref> The English word \"lord\" comes from the Anglo-Saxon ''hl\u0101fweard'', meaning \"bread keeper.\"<ref>{{cite web |url=https://www.merriam-webster.com/dictionary/lord |title=Lord |publisher=Merriam-Webster |accessdate=1 January 2017}}</ref>\n\n==See also==\n{{portal|Food}}\n{{div col|colwidth=20em}}\n* [[Bread bowl]]\n* [[Bread clip]]\n* [[Bread dildo]]\n* [[Breading]]\n* [[Bread machine]]\n* [[Bread pan]]\n* [[Crouton]]s\n* [[List of breads]]\n* [[List of bread dishes]]\n* [[List of toast dishes]]\n* [[Quick bread]]\n* [[Sliced bread]]\n* [[Sop]]\n* [[Stuffing]]\n* [[White bread]]\n{{div col end}}\n<!--Types are not here, they're in [[List of breads]]-->\n\n==References==\n{{Reflist|30em}}\n\n==Further reading==\n{{div col|colwidth=30em}}\n*Kaplan, Steven Laurence: ''Good Bread is Back: A Contemporary History of French Bread, the Way It Is Made, and the People Who Make It''. Durham/ London: Duke University Press, 2006. {{ISBN|978-0-8223-3833-8}}\n* Jacob, Heinrich Eduard: ''Six Thousand Years of Bread. Its Holy and Unholy History''. Garden City / New York: Doubleday, Doran and Comp., 1944. New 1997: New York: Lyons & Burford, Publishers (Foreword by Lynn Alley), {{ISBN|1-55821-575-1}} &lt\n* Spiekermann, Uwe: ''Brown Bread for Victory: German and British Wholemeal Politics in the Inter-War Period'', in: Trentmann, Frank and Just, Flemming (ed.): ''Food and Conflict in Europe in the Age of the Two World Wars''. Basingstoke / New York: Palgrave, 2006, pp.&nbsp;143\u2013171, {{ISBN|1-4039-8684-3}}\n* {{cite book | first = Marion | last = Cunningham | year = 1990 | title = The Fannie Farmer cookbook | others = illustrated by Lauren Jarrett | edition = 13th | publisher = [[Alfred A. Knopf]] |location = New York | isbn = 0-394-56788-9}}\n* {{cite book | first=James | last=Trager | year=1995 | title=The food chronology: a food lover's compendium of events and anecdotes from prehistory to the present | publisher=Henry Holt | isbn=0-8050-3389-0}}\n* {{cite book | first=Alan | last=Davidson | year=1999 | title=The Oxford Companion to Food | publisher=Oxford University Press | isbn=0-19-211579-0 }}\n* {{cite conference | author=D. Samuel | title=Brewing and baking | booktitle=Ancient Egyptian materials and technology. | editor=P.T. Nicholson | editor2=I. Shaw | publication-place=Cambridge | publisher=Cambridge University Press | year=2000 |pages=537\u2013576| isbn=0-521-45257-0}}\n* {{cite book | first=E. J. | last=Pyler | year=1988 | title=Baking Science & Technology 3rd Ed. vols. I & II | publisher=Sosland Publishing Company | isbn=1-882005-02-3 }}\n{{div col end}}\n\n==External links==\n* {{Cookbook-inline|Bread}}\n* {{Wikivoyage-inline|Bread and confectionery}}\n{{Bread}}\n{{Wheat}}\n{{Cereals}}\n{{cuisine}}\n\n{{Authority control}}\n\n[[Category:Breads| ]]\n[[Category:Staple foods]]\n[[Category:World cuisine]]\n[[Category:Ancient dishes]]\n[[Category:Wheat dishes]]"
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                "extract": "Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history it has been popular around the world and is one of the oldest artificial foods, having been of importance since the dawn of agriculture.\nProportions of types of flour and other ingredients vary widely, as do modes of preparation. As a result, types, shapes, sizes, and textures of breads differ around the world. Bread may be leavened by processes such as reliance on naturally occurring sourdough microbes, chemicals, industrially produced yeast, or high-pressure aeration. Some bread is cooked before it can leaven, including for traditional or religious reasons. Non-cereal ingredients such as fruits, nuts and fats may be included. Commercial bread commonly contains additives to improve flavor, texture, color, shelf life, nutrition, and ease of manufacturing.\nBread is served in various forms with any meal of the day. It is eaten as a snack, and used as an ingredient in other culinary preparations, such as sandwiches, and fried items coated in bread crumbs to prevent sticking. It forms the bland main component of bread pudding, as well as of stuffings designed to fill cavities or retain juices that otherwise might drip out.\nBread has a social and emotional significance beyond its importance as nourishment. It plays essential roles in religious rituals and secular culture. Its prominence in daily life is reflected in language, where it appears in proverbs, colloquial expressions (\"He stole the bread from my mouth\"), in prayer (\"Give us this day our daily bread\") and in the etymology of words, such as \"companion\" (from Latin com \"with\" + panis \"bread\")."
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