Editing Bread (section)

==Properties==
===Physical-chemical composition===
In [[wheat]], [[natural phenol|phenolic]] compounds are mainly found in [[Hull (botany)|hulls]] 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>

[[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, M.F. |author3=Nielsen, M.M. |author4=Melchior Larsen, L. |author5=Bach Knudsen, K.E. |author6=Meyer, A.S. |author7=Christensen, L.P. |author8=Hansen, Å. |name-list-style=amp |journal=European Food Research and Technology |volume=214 |page=33|s2cid=85239461 }}</ref>

Three [[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 |pmid=26047292 |title=Phenolic glucosides in bread containing flaxseed |year=2008 |last1=Strandås |first1=C. |last2=Kamal-Eldin |first2=A. |last3=Andersson |first3=R. |last4=Åman |first4=P. |journal=Food Chemistry |volume=110 |issue=4 |pages=997–99 }}</ref>

[[File:Small home made bread with pumpkin and sunflower seeds.jpg|thumb|upright|Small homemade bread with [[Pumpkin seed|pumpkin]] and [[sunflower seed]]s]]

[[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 |last1=Wieser |first1=Herbert |title=Chemistry of gluten proteins |journal=Food Microbiology |date=April 2007 |volume=24 |issue=2 |pages=115–119 |doi=10.1016/j.fm.2006.07.004 |pmid=17008153 }}</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 [[Expanded polystyrene|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|location=New York|pages=515–80}}</ref>

[[Acrylamide]], like in other starchy foods that have been heated higher than 120&nbsp;°C (248&nbsp;°F), has been found in recent years to occur in bread. Acrylamide is [[Neurotoxicity|neurotoxic]], has adverse effects on male reproduction and developmental toxicity and is [[carcinogen]]ic. A study has found that more than 99 percent of the acrylamide in bread is found in the crust.<ref>{{cite journal |last1=Surdyk |first1=Nicolas |last2=Rosén |first2=Johan |last3=Andersson |first3=Roger |last4=Åman |first4=Per |title=Effects of Asparagine, Fructose, and Baking Conditions on Acrylamide Content in Yeast-Leavened Wheat Bread |journal=Journal of Agricultural and Food Chemistry |date=April 2004 |volume=52 |issue=7 |pages=2047–2051 |doi=10.1021/jf034999w |pmid=15053550 |bibcode=2004JAFC...52.2047S }}</ref>

A study by the [[University of Hohenheim]] found that industrially produced bread typically has a high proportion of [[FODMAP]] carbohydrates due to a short rising time (often only one hour). The high proportion of FODMAP carbohydrates in such bread then causes [[flatulence]]. This is particularly problematic in intestinal diseases such as [[irritable bowel syndrome]]. While in traditional bread making the dough rises for several hours, industrial breads rise for a much shorter time, usually only one hour. However, a sufficiently long rising time is important to break down the indigestible FODMAP carbohydrates. Some flours (for example, [[spelt]], [[emmer]] and [[Einkorn wheat|einkorn]]) contain fewer FODMAPs, but the difference between grain types is relatively small (between 1 and 2 [[Weight percent|percent by weight]]). Instead, 90% of the FODMAPs that cause discomfort can be broken down during a rising time of four hours. In the study, whole-grain yeast doughs were examined after different rising times; the highest level of FODMAPs was present after one hour in each case and decreased thereafter. The study thus shows that it is essentially the baking technique and not the type of grain that determines whether a bread is well tolerated or not. A better tolerance of bread made from original cereals can therefore not be explained by the original cereal itself, but rather by the fact that traditional, artisanal baking techniques are generally used when baking original cereals, which include a long dough process. The study also showed that a long rising time also breaks down undesirable [[phytates]] more effectively, flavors develop better, and the finished bread contains more biologically accessible [[trace element]]s.<ref>{{cite web|title=Lange Teigführung ? Besser verträgliches Brot|website=dhz.net|publisher=|url=https://www.deutsche-handwerks-zeitung.de/backtechnik-so-ist-brot-besser-vertraeglich-147357/|url-status=live|format=|access-date=16 June 2022|archive-url=https://web.archive.org/web/20220813173439/https://www.deutsche-handwerks-zeitung.de/backtechnik-so-ist-brot-besser-vertraeglich-147357/|archive-date=13 August 2022|last=|date=6 September 2016|language=de-DE|pages=|quote=}}</ref><ref>{{citation|surname1=Jochen U. Ziegler, Deborah Steiner, C. Friedrich H. Longin, Tobias Würschum, Ralf M. Schweiggert|periodical=Journal of Functional Foods|title=Wheat and the irritable bowel syndrome – FODMAP levels of modern and ancient species and their retention during bread making|volume=25|at=pp.&nbsp;257–266|date=August 2016|language=German|doi=10.1016/j.jff.2016.05.019|url=https://linkinghub.elsevier.com/retrieve/pii/S1756464616301463|access-date=16 June 2022
|url-access=subscription}}</ref>

===Culinary uses===
[[File:Rew13c05-745a Bread Pudding.JPG|thumb|[[Bread pudding]]]]

Bread can be served at many [[temperature]]s; once baked, it can subsequently be [[Toast (food)|toast]]ed.  It is most commonly eaten with the hands, either by itself or as a carrier for other foods. Bread can be spread with [[butter]], dipped into liquids such as [[gravy]], [[olive oil]], or [[soup]];<ref>{{cite news|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|work=Huffington Post|access-date=2 October 2016|date=21 June 2011|archive-date=5 October 2016|archive-url=https://web.archive.org/web/20161005094128/http://www.huffingtonpost.com/lisa-mirza-grotts/bread-and-butter-etiquette_b_880967.html|url-status=live}}</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.simpltrecipes.com/recipes/course/sandwich/|website=Simply Recipes|access-date=2 October 2016|archive-url=https://web.archive.org/web/20160930084046/http://www.simplyrecipes.com/recipes/course/sandwich/|archive-date=30 September 2016|url-status=dead}}</ref>

Bread is used as an ingredient in other culinary preparations, such as the use of [[breadcrumb]]s to provide crunchy crusts or thicken sauces; toasted cubes of bread, called [[croutons]], are used as a salad topping; seasoned bread is used as [[stuffing]] inside roasted turkey; sweet or savoury [[bread pudding]]s are made with bread and various liquids; egg and milk-soaked bread is fried as [[French toast]]; and bread is used as a binding agent in [[sausage]]s, [[meatball]]s and other ground meat products.<ref>{{cite news|title=Our 10 best bread recipes|url=https://www.theguardian.com/lifeandstyle/2014/sep/06/10-best-bread-as-an-ingredient-recipes|newspaper=The Guardian|access-date=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>

===Nutritional significance===
Bread is a good source of [[carbohydrates]] and micronutrients such as magnesium, iron, selenium, and B vitamins. Whole grain bread is a good source of dietary fiber and all breads are a common source of protein in the diet, though not a rich one.<ref>[http://www.health.gov/dietaryguidelines/dga2010/DietaryGuidelines2010.pdf Dietary Guidelines for Americans 2010] {{Webarchive|url=https://web.archive.org/web/20160901170759/https://health.gov/dietaryguidelines/dga2010/dietaryguidelines2010.pdf |archive-url=https://ghostarchive.org/archive/20221009/https://health.gov/dietaryguidelines/dga2010/dietaryguidelines2010.pdf |archive-date=9 October 2022 |url-status=live |date=1 September 2016 }}. U.S. Department of Agriculture, U.S. Department of Health and Human Services</ref><ref>{{Cite journal |last1=Shewry |first1=Peter R. |last2=Hey |first2=Sandra J. |date=October 2015 |title=The contribution of wheat to human diet and health |journal=Food and Energy Security |language=en |volume=4 |issue=3 |pages=178–202 |doi=10.1002/fes3.64 |pmc=4998136 |pmid=27610232}}</ref>

===Crust and crumb===
[[File:Weißbrot-1.jpg|thumb|Bread with crust crack (half left at the top) and (lighter) crumb inside]]
The mass of bread consists of two primary components: the ''crust'' and ''crumb''.<ref name = "Wrigleyetal2015p404">{{cite book |last=Wrigley |first=C.W. |last2=Corke |first2=H. |last3=Seetharaman |first3=K. |last4=Faubion |first4=J. |title=Encyclopedia of Food Grains |publisher=Elsevier Science |year=2015 |isbn=978-0-12-394786-4 |page=404}}</ref>

'''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 due to 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.<ref>''The Longevity List: Myth Busting the Top Ways to Live a Long and Healthy Life'' {{ISBN|978-1-921966-73-6}} p. 156</ref> Additionally, the crust is rumored to be healthier than the remainder of the bread. 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 |access-date=26 October 2012 |archive-url=https://web.archive.org/web/20121024023233/http://health.howstuffworks.com/wellness/food-nutrition/facts/eating-bread-crust.htm |archive-date=24 October 2012 |url-status=dead }}</ref>

'''Bread crumb''' is the internal porous material consisting of bubbles with elastic walls. As the bread ages (becomes stale), the crumb becomes more firm.<ref name = "Wrigleyetal2015p404"/>