BREAD

is most commonly prepared | for « wheaten four, the sponcine and B tae being produced either by the | Wee _ fermentation of yeast or by impregnating | veas - the douch with carbonic-acid gas (see | unio | Aerated Bread). In fermented bread the| B 1 partly converts the starch of the | cent ’ i into more soluble sugars. and |! road 4 ee ebonic acid gas are produced. | pa ¥ If kept at a proper temperature, the | raily Pre ure of the latter causes the dough to} Bwellorrise. In the proce of baking, the | sid | ‘Carbonic-acid gas and a part of the alcohol | Bres " eS ae bot a amall percentage of | Iron is always present in newly | in 1¢ ) fermented bread. The most usnal adul- | of ep | terants are rice four, barlcy four, potatoes, | tion > and alum. Brown, or whole mea! bread, B 4 pe beepered from und reseed flour and | Gen ‘ the bran az well ac the four. Io! ont ) tie northern countries of Kurope rye | and | bread is a common article of dic! | mar | _BREAD- [s. 80]