• Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

Breads of the World

Extracts from this document...


´╗┐This is a map showing different breads of the world. I have written about some of these. Cornbread Cornbread is a generic name for any number of quick breads (a bread leavened chemically, rather than by yeast) containing cornmeal. Cornbread is a common bread in United States cuisine, particularly associated with the South and Southwest, as well as being a traditional staple for populations where wheat bread was prohibitively expensive. In some parts of the South it is crumbled into a glass of cold buttermilk and eaten with a spoon, and it is also widely eaten with barbecue and chili con carne. Baguette A baguette is a specific shape of artisan-style bread, commonly made from basic lean dough, a simple guideline set down by French law, distinguishable by its length, very crisp crust, and slits cut into it to enable proper expansion of gasses and thus formation of the crumb, the white part of bread. ...read more.


The buttermilk in the dough contains lactic acid, which reacts with the baking soda to form tiny bubbles of carbon dioxide. Soda bread can dry out quickly and is typically good for two to three days; it is best served warm or toasted. In Ireland, typically the flour is made from soft wheat; so soda bread is best made with a cake or pastry flour (made from soft wheat), which has lower levels of gluten than a bread flour. Various forms of soda bread are popular throughout Ireland. Soda breads are made using either wholemeal or white flour, with the former known colloquially as "brown bread" in the Republic of Ireland. Rye Bread Rye bread is a type of bread made with flour from rye grain of variable levels. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour. ...read more.


Most pitta breads are baked at high temperatures causing the flattened rounds of dough to puff up dramatically. When removed from the oven the layers of baked dough remain separated inside the deflated pitta, which allows the bread to be opened into pockets, creating a space for use in various dishes. Chapatti Chapatti is a thin, unleavened flat bread of South Asia and East Africa. It is also found in Turkmenistan, Uganda, Ghana and parts of West Africa. Chapatti sizes vary depending on region and change slightly from kitchen to kitchen. In general, a Pakistani chapatti is between 15 and 30 cm in diameter while an Indian chapatti is usually smaller, ranging from 12-15 cm in diameter, although it can be as small as 5 cm across. Chapattis are made from a dough consisting of atta flour (whole grain durum wheat), water, and salt. The dough is rolled out into discs of approximately 14 cm in diameter on a platform with a rolling pin. It is then heated on both sides on a very hot, frying pan. ...read more.

The above preview is unformatted text

This student written piece of work is one of many that can be found in our GCSE Food Technology section.

Found what you're looking for?

  • Start learning 29% faster today
  • 150,000+ documents available
  • Just £6.99 a month

Not the one? Search for your essay title...
  • Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

See related essaysSee related essays

Related GCSE Food Technology essays

  1. Generation of IdeasI am going to research 20 recipe ideas and then I am ...

    Add the strawberries and then a drizzle of chocolate sauce. 6. Add the remaining ice cream and then top with a little more of the chocolate sauce. 7. Decorate the sundae with whipped cream and a flake. Taste My ice cream sundae was nice because the strawberries, chocolate and the ice cream worked well together.

  2. I will look at six existing products which are already available and evaluate how ...

    The plastic has flexible and rigid properties and is moulded to allow the food to fit inside; this is used to package frozen products. PP can be stretched as clear film for the top of the container. The plastic internal packaging is fit for the purpose it was intended for

  1. Influence of French Cuisine on Indian Hospitality Industry

    Many styles of cooking seen in different parts of the world can also be found in one or the other part of India. In India one sees society, culture, language, food and people change dramatically as one goes from North to South or East to West.

  2. Aim: To produce a basic yeast leavened straight dough ...

    The sugar interacts with the amino acid in protein and undergoes some chemical reaction and brown nitrogenous polymers are formed. There is another browning reaction called carmelization. It is different from maillard reaction. Carmelization is only the pyrolysis of sugar, only sugar and heat is involved in this reaction.

  1. Japanese cuisine.

    Kaiseki Ryori was originally vegetarian, but the modern Kaiseki meal may include meat and seafood. Japanese people go to a Kaiseki restaurant to celebrate special occasions. If they have special guests to entertain, Kaiseki Ryori is a good choice. Kaiseki is a meal of many small courses: steamed dishes, simmered dishes, and grilled dishes.

  2. Arts & Culture Play - "CTA", set in South Africa

    After all that is the purpose of this experiment. KS: Well, the way I see it, we will have to assign jobs or certain tasks to all here. JJ: Yeah! We'll need hunters,fisherman,labourers,builders,cooks, oh man, the list is endless! How are we to survive here with so few people?

  • Over 160,000 pieces
    of student written work
  • Annotated by
    experienced teachers
  • Ideas and feedback to
    improve your own work