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Bread

This document provides information about different types of bread and the mineral contents of bread. It lists various bread types including white bread, wheat bread, whole grain bread, rye bread, and others. It then discusses the mineral contents of bread such as calcium, phosphorus, potassium, iron, magnesium, and sodium and their important functions in the body. The document also briefly summarizes the history of bread, noting that evidence of bread-making dates back 30,000 years and was an important part of many ancient cultures and continues to be an important staple food worldwide.

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Job Taccad
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32 views2 pages

Bread

This document provides information about different types of bread and the mineral contents of bread. It lists various bread types including white bread, wheat bread, whole grain bread, rye bread, and others. It then discusses the mineral contents of bread such as calcium, phosphorus, potassium, iron, magnesium, and sodium and their important functions in the body. The document also briefly summarizes the history of bread, noting that evidence of bread-making dates back 30,000 years and was an important part of many ancient cultures and continues to be an important staple food worldwide.

Uploaded by

Job Taccad
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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DIFFERENT TYPES

OF BREAD
>White bread
>Wheat bread
>Whole grain bread
>Rye bread
>Pretzel
>Swiss roll
>Croissant
>Hamburger bun
>Hotdog bun
>Bagels
>Donut
>Rolls
>Breadstick
>French bread
BREAD MINENAL
Bread is a staple food prepared from a dough of flour
(usually wheat) and water, usually by baking. CONTENTS OF
Throughout recorded history and around the world, it
has been an important part of many cultures' diet. It is BREAD
one of the oldest human-made foods, having been of
significance since the dawn of agriculture, and plays >CALCIUM-IS A MINERAL YOUR BODY NEEDS TO
an essential role in both religious rituals and secular BUILD AND MAINTAIN STRONG BONES AND TO
culture.
CARRY OUT MANY IMPORTANT FUNCTIONS.
Bread may be leavened by naturally occurring microbes
(e.g. sourdough), chemicals (e.g. baking soda),
industrially produced yeast, or high-pressure aeration, >PHOSPHORUS-IS A COMPONENT OF BONES,
which creates the gas bubbles that fluff up bread. In TEETH, DNA, AND RNA.
many countries, commercial bread often contains
additives to improve flavor, texture, color, shelf life,
nutrition, and ease of production.
>POTASSIUM-IS AN ESSENTIAL MINERAL THAT IS
NEEDED BY ALL TISSUES IN THE BODY.
HISTORY OF BREAD
Bread is one of the oldest prepared foods. Evidence
from 30,000 years ago in Europe and Australia >IRON-IS A MINERAL THAT THE BODY NEEDS FOR
revealed starch residue on rocks used for pounding GROWTH AND DEVELOPMENT.
plants.[1][2] 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
>MAGNESIUM-PLAYS A CRUCIAL ROLE IN MUSCLE
over a fire and cooked into a primitive form of
flatbread. The oldest evidence of bread-making has FUNCTION, THE NERVOUS SYSTEM AND ENERGY
been found in a 14,500-year-old Natufian site in PRODUCTION. IT ALSO HELPS MAINTAIN BLOOD
Jordan's northeastern desert.[3][4] Around 10,000 SUGAR AND BLOOD PRESSURE
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 grains, so any dough left to >SODIUM-CONDUCTS NERVE IMPULSES,
rest leavens naturally. CONTRACT AND RELAX MUSCLES, AND MAINTAIN
THE PROPER BALANCE OF WATER AND MINERALS

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