BREAD

(Ger. brod.) This important article of food is made of the (lour of different grains; but it is only those which contain gluten that admit of conversion into a light or porous and spongy bread, of which tcheaten bread furnishes the best example. When flour is made into a tough paste or dough by the addition of a little water, rolled out into thin cakes, and more or le baked, it forms biscuit. For the formation of bread a certain degree of fermentation,not.unlike vinous fermentation, is requisite, care being taken to avoid acetous fermentation, which renders the bread sour, and to most persons disagreeable. If dough 166 [s. 180]