Monthly Archives: October 2021

During staling, different proportions of water incorporate into the crystalline structure of starch . The lower rates of staling of rye bread compared with wheat bread originate from differences in starch fine structure. According to Mihhalevski et al , the relative crystallinity of starch formed during staling in rye sourdough bread was less and increased more slowly as compared with that in wheat bread. The reasons for the slow crystallization process were suggested to be the different starch structures , protein matrix, water content, and pH as compared with those of wheat bread. Hearth breads were the forerunners of pan breads. Hearth breads are baked on the oven floor or sole. As a consequence, they range from having an ovate or nearly spherical shape to one approximating a horizontal cylinder. In addition to affecting the shape, the absence of baking pans exposes the entire bread surface to the oven environment.…

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In Kenya, meat value chain is an important component of the food supply chain serving as a source of nutrients and income. However, information regarding processing practices, hygiene and equipment use as affecting meat quality still remains unclear despite its relevance for data and for assessment for development of meat quality in the meat trade. Therefore, a cross sectional survey of selected slaughterhouses… Approximately 38% of Tanzanian children have vitamin A deficiency , and the majority of them do not have access to vitamin A-fortified foods. Orange-fleshed sweet potato , a new crop in Tanzania, is rich in β-carotene, and could be a cheaper solution for VAD. The objectives of this study were to develop a type of Ugali fortified with OFSP, to correlate its β-carotene content… Ofam is a Ghanaian indigenous cakelike product made mainly from senescent plantain and local flours from cereal, grain and/or tuber sources. The effect…

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In the summer of 2017, Lynn Paine and Joseph Bower, two Harvard Business School professors, published arguing that the idea that profits are all that should matter to a company’s leadership is a relatively new one. They trace it to an essay by the free-market economist Milton Friedman, which ran in the Times Magazine in 1970. In the piece, Friedman outlined what he called the “Friedman business doctrine,” which holds that ideas of corporate social responsibility, which had become popular in the business world, were undermining the American way of life. “The businessmen believe that they are defending free enterprise when they declaim that business is not concerned ‘merely’ with profit but also with promoting desirable ‘social’ ends; that business has a ‘social conscience’ and takes seriously its responsibilities for providing employment, eliminating discrimination, avoiding pollution and whatever else may be the catchwords of the contemporary crop of reformers,” he…

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SurpriseHanging Anyone with internet access has access to guanciale 141 指標 142 指標 143 指標 1 年前 Easier if you go for a raw tomato sauce. Just smash up a can of tomatoes with some salt and your choice herbs. spaghatta111 not italian enough 6 指標 7 指標 8 指標 1 年前 * Wow this is such a pathetic piece of writing the author deserves he shame they are getting. Every paragraph is dripping with a sense of entitlement and superiority From a house-poor family here, and we cook everything from scratch. I never saw organic or any fancy stuff when I was a kid. Mum bought local and seasonal bc food it’s cheaper in season . We make our own bread as well and with a bit of preparation, we always manage to get flour and yeast without the need to hoard anything. I mean this lady is nuts…

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level 1 · 1y · edited 1y level 2 · 1y In university I had a roommate who had a complete and utter lack of cooking skills. Every food item they owned came pre-packaged and prepared, even down to that weird bacon that can be stored at room temperature until it’s opened. This person was utterly incapable of even making so much as a PB&J sandwich on their own initiative, unless it came in some kit with instructions on the back. And also, I don’t know about you, but I’m just not great or well-versed in the area of sandwich bread. Bread is a trial and error thing and not everyone has the time or the money to waste shit like flour, yeast, and other staple ingredients for a loaf of bread to come out all crumbly. Some people are on tight budgets Some people also work full time, have…

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Cloud bread started taking off on TikTok towards the end of July, with many @linqanaaa . It’s worth noting that a different kind of cloud bread was a real thing long before this current TikTok version; that cloud bread was “first introduced to the world through the Atkins Diet” in the 1970s, and shared their recipes for that low-carb alternative over the past few years. If you buy something from an Eater link, Vox Media may earn a commission. See our ethics policy . Cloud bread, like previous viral trend dalgona coffee , is made first and foremost to look good as a moving picture. Exhibit A: What Is Cloud Bread, the New TikTok cloud bread articles Food Trend Sign up for the Sign up for Eater’s newsletter The freshest news from the food world every day The bread is primarily made of three ingredients: egg whites, sugar, and cornstarch.…

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They also discovered Bob’s baguettes, which Frederick developed a practice of assaulting each morning before eating: breaking one open with his hands, sticking his nose inside, inhaling, and then smiling. On Wednesdays, when Bob was closed and we bought baguettes elsewhere, Frederick subjected them to his test and, without fail, found them inedible. Bob’s bread had aromatic complexity and was long in flavor in ways that we’d never known before. We were at his boulangerie every day. Some days, we went three times, which concerned him: “You’ve had enough bread today. Go home!” Bob knew why I was in Lyon. He also knew that I hadn’t found a kitchen to work in. So, when I made my proposal, straight out—“Bob, I’ve decided, on reflection, that I should start with you, in your boulangerie”—he knew that he was my backup: that, in effect, I was lying. I drove to the town…

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Of the foreign grain substitutes, Linné wrote an enthusiastic description of maize bread, which he called “slave bread, the ordinary bread of slaves in America”. He described the plant, its cultivation, the preparation of flour from it and the baking of small cakes by folding them in leaves and burying them in hot ash. Linné had received maize seeds, “Indian corn”, from Peter Collinson, an English trader and botanist with connections to the New World 2 , and had obviously experimented with their cultivation in Uppsala. He wrote, “It is fully foreign but grows easily in our gardens, gives two or three ears on each stalk, thick as arms, on all sides covered with seeds, large as peas; on every root two or three shoots often grow. Hereof one can judge its annual growth.” It seems that Linné had had an opportunity to taste maize bread, since he could describe…

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The highly processed flour and additives in white, packaged bread can make it unhealthful. Consuming too much white bread can contribute to obesity, heart disease, and diabetes. Manufacturers typically order an ingredients list according to the weight of ingredients in the product. Ingredients that appear near the top of the list will be present in relatively high proportions. People make packaged and presliced white bread from a highly processed, simple carbohydrate. It is quick and easy to digest but has little nutritional value. A 2017 study found that consuming gluten does not increase the risk of heart disease, but avoiding whole grains in order to eliminate it may increase the risk. Even whole-grain bread can contain 20 or more ingredients, including preservatives and added salt and sugars. Not all of these contribute to good health. Many types of bread contain added sugars or sugar substitutes. People should avoid those with…

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Without preservatives, the shelf-life of bread stored at room temperature is generally three to four days . They’re what gives mold its color — white, yellow, green, gray, or black, depending on the type of fungus. Those with allergies to inhaled mold may also experience harmful reactions — including life-threatening anaphylaxis — if eating it in food. Still, this appears to be uncommon . Mold gives bread an off-flavor, may trigger allergic reactions and may cause harmful infections — particularly if you have a weak immune system. Therefore, you should never knowingly eat or smell it. Though you may only see a few spots of the fungus, its microscopic roots can spread quickly through porous bread. Therefore, don’t try to scrape off mold or salvage the rest of your loaf. Additionally, long-term, heavy exposure to some mycotoxins — including aflatoxin produced by certain species of Aspergillus — has been linked…

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