84-599: The Broken Yolk Cafe is an American restaurant chain serving American breakfast foods mixed with Tex-Mex cuisine. Founded in 1979, it has forty locations mainly in Southern California , with others in other areas of the Western United States. The restaurant is most known for its Eggs Benedict . The Broken Yolk Cafe was founded in 1979, in the Pacific Beach neighborhood of San Diego . John Gelastopoulos,
168-554: A club sandwich , a BLT , melt sandwiches , salads, and the signature two eggs of any style with a choice of home fries , hash browns , fruit, Mexican rice , refried beans , black beans , and bread like biscuits, muffins, tortillas, and English muffin . Cocktails, juices, coffees, and beer are also offered. The chain also offers the BYC Challenge, where participants have to finish a twelve-egg omelette stuffed with, mushrooms, onions, cheese, and chili in under an hour. Accompanying
252-509: A 14,500-year-old Natufian site in Jordan's northeastern desert. Around 10,000 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 rest leavens naturally. An early leavened bread was baked as early as 6000 BC in southern Mesopotamia, cradle of
336-452: A breakfast beverage was a new concept. The development of frozen orange juice concentrate began in 1915, and in the 1930s it was produced by several companies. Additionally, mass-produced tomato juice began to be marketed in the mid-1920s, and became a popular breakfast drink a few years thereafter. Haitian spaghetti is a common breakfast dish in Haitian cuisine . While breakfast
420-453: 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. Acrylamide , like in other starchy foods that have been heated higher than 120 °C (248 °F), has been found in recent years to occur in bread. Acrylamide is neurotoxic , has adverse effects on male reproduction and developmental toxicity and
504-408: A coarser bread crumb. Dough recipes commonly call for 500 grams (about 1.1 pounds) of flour, which yields a single loaf of bread or two baguettes . Calcium propionate is commonly added by commercial bakeries to retard the growth of molds. Flour is grain ground into a powder. Flour provides the primary structure, starch and protein to the final baked bread. The protein content of the flour
588-406: A loose-textured mixture composed of roughly equal amounts of flour and water (by weight); " biga ", a stiff mixture with a higher proportion of flour; and "pâte fermentée", which is a portion of dough reserved from a previous batch. Sourdough is a type of bread produced by a long fermentation of dough using naturally occurring yeasts and lactobacilli . It usually has a mildly sour taste because of
672-451: A meal taken not long after sunrise. The Iliad notes this meal with regard to a labor-weary woodsman eager for a light repast to start his day, preparing it even as he is aching with exhaustion. The opening prose of the 16th book of the Odyssey mentions breakfast as the meal being prepared in the morning before attending to one's chores. Eventually ariston was moved to around noon, and
756-606: A new morning meal was introduced. In the post-Homeric classical period of Greece, a meal called akratisma was typically consumed immediately after rising in the morning. Akratisma ( ἀκρατισμός , akratismos ) consisted of barley bread dipped in wine ( ἄκρατος , akratos ), sometimes complemented by figs or olives . They also made pancakes called tēganitēs ( τηγανίτης ), tagēnitēs ( ταγηνίτης ), or tagēnias ( ταγηνίας ), all words deriving from tagēnon ( τάγηνον ), meaning "frying pan". The earliest attested references on tagēnias are in
840-426: A number did not find this correlation, (iii) studies suggested a possible link to better academic performance in the breakfast eating groups (q.v. Benton and Parker 1998, under this heading). The influence of breakfast on managing body weight is unclear. Present professional opinion is largely in favor of eating breakfast, but skipping breakfast might be better than eating unhealthy foods. Bread Bread
924-515: A real estate restaurant broker, bought the restaurant in 1993. The company began to franchise its locations in 2007. Adam Richman visited one of the chain's restaurants in 2009 as a part of the third season of Man v. Food . He was able to complete the restaurant's BYC Challenge. In 2015, the first location in Arizona was opened, in the city of Mesa . Fifteen locations were opened in Florida in 2016 in
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#17328949354771008-419: A regular morning meal was called morgenmete , and the word dinner , which originated from Gallo-Romance desjunare ("to break one's fast"), referred to a meal after fasting . Around the mid-13th century, that meaning of dinner faded away, and around the 15th century "breakfast" came into use in written English to describe a morning meal. In Ancient Egypt , peasants ate a daily meal, most likely in
1092-412: A special taste or texture. At one time, all yeast-leavened breads were sourdoughs. Recently there has been a revival of sourdough bread in artisan bakeries. Traditionally, peasant families throughout Europe baked on a fixed schedule, perhaps once a week. The starter was saved from the previous week's dough. The starter was mixed with the new ingredients, the dough was left to rise, and then a piece of it
1176-523: A staple in Mexican breakfasts, scrambled and fried eggs are usually eaten with tortillas, salsa, and beans; local varieties include huevos rancheros and "huevos con tortilla", which are scrambled eggs fried alongside pieces of corn tortillas. Breakfast cereals are also common in Mexico, mainly due to American influence. Health concerns have arisen regarding the nutritional quality of processed breakfast cereal; it
1260-565: Is carcinogenic . A study has found that more than 99 percent of the acrylamide in bread is found in the crust. 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
1344-567: Is a staple food prepared from a dough of flour (usually wheat ) and water , usually by baking . Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made foods, having been of significance since the dawn of agriculture , and plays an essential role in both religious rituals and secular culture. Bread may be leavened by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced yeast , or high-pressure aeration, which creates
1428-461: 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. 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
1512-460: Is commonly referred to as "the most important meal of the day", some contest the positive implications of its "most important" status. Some epidemiological research indicates that having breakfast high in rapidly available carbohydrates increases the risk of metabolic syndrome . Memory was found to be adversely affected in subjects of a study who had not eaten their breakfast (q.v. also Studies using mice under this heading). Intelligence
1596-447: Is eaten before fajr (dawn). In Japan, it is common to eat miso soup and rice porridge for breakfast. In the book The Bible cyclopædia (et al.) it was documented that c. 1843 , poor Lebanese people would consume raw leeks with bread for breakfast. The croissant appears to have originated in Vienna , Austria, in 1683. French breakfasts are often similar to
1680-680: Is estimated that Mexican preschoolers consume 7% of their total energy intake from processed breakfast cereals and that 6% of Mexican children exclusively have ready-to-eat cereals with milk for breakfast. In 1620, waffles were first introduced to North America by pilgrims who had lived in the Netherlands . Later pioneers consumed largely cornmeal -based breakfasts, and would also consume meals such as oatmeal for dinner and lunch. Common breakfast products included corn pone , johnnycakes , ashcakes , hoe-cakes , and corn dodgers . Ashcakes consisted of cornmeal wrapped in cabbage leaves cooked in
1764-593: Is leavened by Clostridium perfringens , one of the most common sources of food-borne illness. Aerated bread is leavened by carbon dioxide being forced into dough under pressure. From the mid-19th to mid-20th centuries, bread made this way was somewhat popular in the United Kingdom, made by the Aerated Bread Company and sold in its high-street tearooms . The company was founded in 1862, and ceased independent operations in 1955. The Pressure-Vacuum mixer
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#17328949354771848-404: 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 ; it can be topped with various sweet and savory spreads, or used to make sandwiches containing meats , cheeses, vegetables, and condiments . Bread is used as an ingredient in other culinary preparations, such as
1932-488: Is most commonly eaten. In the book The Bible cyclopædia (et al.) published in 1843, it was documented that during this time in the Arab world , Bedouins often utilized locusts mixed with butter for breakfast, spreading the mixture on unleavened bread. In the book The Bible cyclopædia (et al.) published in 1843, it was documented that Egyptians were early risers that sometimes had a first meal consisting of coffee along with
2016-459: Is one of the oldest prepared foods. Evidence from 30,000 years ago in Europe and Australia revealed starch residue on rocks used for pounding plants. 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 over a fire and cooked into a primitive form of flatbread . The oldest evidence of bread-making has been found in
2100-427: Is the best indicator of the quality of the bread dough and the finished bread. While bread can be made from all-purpose wheat flour, a specialty bread flour, containing more protein (12–14%), is recommended for high-quality bread. If one uses a flour with a lower protein content (9–11%) to produce bread, a shorter mixing time is required to develop gluten strength properly. An extended mixing time leads to oxidization of
2184-418: Is the most important measurement in a bread recipe, as it affects texture and crumb the most. Hard wheat flours absorb about 62% water , while softer wheat flours absorb about 56%. Common table breads made from these doughs result in a finely textured, light bread. Most artisan bread formulas contain anywhere from 60 to 75% water. In yeast breads, the higher water percentages result in more CO 2 bubbles and
2268-494: Is the process of adding gas to a dough before or during baking to produce a lighter, more easily chewed bread. Most bread eaten in the West is leavened. A simple technique for leavening bread is the use of gas-producing chemicals. There are two common methods. The first is to use baking powder or a self-raising flour that includes baking powder. The second is to include an acidic ingredient such as buttermilk and add baking soda ;
2352-471: The Americas , Australia , and Southern Africa . This is in contrast to parts of South and East Asia, where rice or noodles are the staple. Bread is usually made from a wheat - flour dough that is cultured with yeast, allowed to rise, and baked in an oven . Carbon dioxide and ethanol vapors produced during yeast fermentation result in bread's air pockets. Owing to its high levels of gluten (which give
2436-507: The Islamic month of Ramadan . Iftar is one of the religious observances of Ramadan , and is often done as a community, with people gathering to break their fast together. Iftar is done right after Maghrib (sunset) time. During the month of Ramadan, Muslims replace traditional breakfast with suhoor , an Islamic term referring to the meal consumed early in the morning by Muslims before sawm during daylight hours. The meal
2520-543: The Sumerian civilization, who may have passed on the knowledge to the Egyptians around 3000 BC. The Egyptians refined the process and started adding yeast to the flour . The Sumerians were already using ash to supplement the dough as it was baked. There were multiple sources of leavening available for early bread. Airborne yeasts could be harnessed by leaving uncooked dough exposed to air for some time before cooking. Pliny
2604-564: The lactic acid produced during anaerobic fermentation by the lactobacilli. Longer fermented sourdoughs can also contain acetic acid , the main non-water component of vinegar. Sourdough breads are made with a sourdough starter. The starter cultivates yeast and lactobacilli in a mixture of flour and water, making use of the microorganisms already present on flour; it does not need any added yeast. A starter may be maintained indefinitely by regular additions of flour and water. Some bakers have starters many generations old, which are said to have
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2688-530: The straight dough process , the sourdough process , the Chorleywood bread process and the sponge and dough process . Professional bread recipes are stated using the baker's percentage notation. The amount of flour is denoted to be 100%, and the other ingredients are expressed as a percentage of that amount by weight. Measurement by weight is more accurate and consistent than measurement by volume, particularly for dry ingredients. The proportion of water to flour
2772-527: The "Best Breakfast" category by The San Diego Union-Tribune , San Diego Reader , San Diego Magazine , and San Diego CityBeat . Breakfast#United States Breakfast is the first meal of the day usually eaten in the morning. The word in English refers to breaking the fasting period of the previous night. Various "typical" or "traditional" breakfast menus exist, with food choices varying by regions and traditions worldwide. In Old English ,
2856-405: The 15th century, breakfast in western Europe often included meat. By this time, noble men were seen to indulge in breakfast, making it more of a common practice, and by the early 16th century, recorded expenses for breakfast became customary. Breakfast in eastern Europe remained mostly the same as the modern day: a " continental breakfast ". The 16th century introduction of caffeinated beverages into
2940-575: The 1800s, which typically consisted of popcorn with milk and a sweetener. Cold breakfast cereal has been consumed by Americans since the late 1890s, and during the 1920s a considerable number of new cereals were marketed. The reason for this movement towards cold breakfast cereals was inspired by the Jacksonian-era Clean Living Movement (1830–1860). This movement focused on a lot of lifestyle changes, but specific to breakfast it claimed that eating bacon, eggs, pancakes and hot coffee
3024-561: The Dutch word wafel , which itself derives from the Middle Dutch wafele , and is likely the origin of the food as it is known today. In the early 16th century, some physicians warned against eating breakfast, because they said it was not healthy to eat before a prior meal was digested. By the 1550s, however, there were multiple sources that claimed breakfast was an important meal. For example, in 1551, Thomas Wingfield stated that breakfast
3108-513: The Elder reported that the Gauls and Iberians used the foam skimmed from beer , called barm , to produce "a lighter kind of bread than other peoples" such as barm cake . Parts of the ancient world that drank wine instead of beer used a paste composed of grape juice and flour that was allowed to begin fermenting, or wheat bran steeped in wine , as a source for yeast . The most common source of leavening
3192-478: The European diet was also an addition to breakfast; it was believed that coffee and tea aid the body in "evacuation of superfluities". Traditionally, the various cuisines of Africa use a combination of locally available fruits , cereal grains and vegetables , as well as milk and meat products. In some parts of the continent, the traditional diet features milk, curd and whey products. A type of porridge
3276-554: 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
3360-536: The ashes of a campfire , while corn pone is baked, corn dodgers are pan fried, and hoe-cakes are similar to pancakes. After the American Civil War , it became fairly common in America to eat sandwiches that were made of ham and eggs. These sandwiches were not strictly consumed in the morning. In 1897, the first true breakfast sandwich recipe was published in a cookbook. Popcorn cereal was consumed by Americans in
3444-405: The bread is baked in an oven . Many breads are made from a " straight dough ", which means that all of the ingredients are combined in one step, and the dough is baked after the rising time; others are made from a " pre-ferment " in which the leavening agent is combined with some of the flour and water a day or so ahead of baking and allowed to ferment overnight. On the day of baking, the rest of
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3528-817: The chain's first foray into the East Coast. A Midwest location, in Illinois, was also opened in that year. The first Nevada location was in Las Vegas , opened in 2019. In 2020, the first restaurant in Idaho was opened, in Boise . Items served by the Broken Yolk Cafe include breakfast burritos , avocado toast , açaí bowls , parfaits , steel-cut oats , skillets, omelettes , Eggs Benedict , huevos rancheros , machaca , chilaquiles , pancakes , waffles , French toast , crêpes , burgers,
3612-622: The continental breakfast. French breakfast pastries include apple turnovers , brioche , croissant and pain au chocolat . Croissants have been described as becoming a standard fare in French breakfast cuisine by 1875. Breakfast usually consists of bread with a wide variety of cold cuts , cheeses and sweet toppings; such as hagelslag , vlokken , muisjes , gestampte muisjes [ nl ] , chocolate spread , treacle (a thick, dark brown sugar syrup called stroop ), apple butter and peanut butter . The word waffle derives from
3696-423: The crumb and the overall texture by stabilizing and strengthening the gluten. Some artisan bakers forego early addition of salt to the dough, whether wholemeal or refined, and wait until after a 20-minute rest to allow the dough to autolyse . Mixtures of salts are sometimes employed, such as employing potassium chloride to reduce the sodium level, and monosodium glutamate to give flavor ( umami ). Leavening
3780-569: The development of gluten in breads by coating and lubricating the individual strands of protein. They also help to hold the structure together. If too much fat is included in a bread dough, the lubrication effect causes the protein structures to divide. A fat content of approximately 3% by weight is the concentration that produces the greatest leavening action. In addition to their effects on leavening, fats also serve to tenderize breads and preserve freshness. Bread improvers and dough conditioners are often used in producing commercial breads to reduce
3864-702: The dough is allowed to autolyse . Water, or some other liquid, is used to form the flour into a paste or dough. The weight or ratio of liquid required varies between recipes, but a ratio of three parts liquid to five parts flour is common for yeast breads. Recipes that use steam as the primary leavening method may have a liquid content in excess of one part liquid to one part flour. Instead of water, recipes may use liquids such as milk or other dairy products (including buttermilk or yogurt ), fruit juice, or eggs. These contribute additional sweeteners, fats, or leavening components, as well as water. Fats, such as butter, vegetable oils, lard, or that contained in eggs, affect
3948-407: 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 ) contain fewer FODMAPs, but the difference between grain types is relatively small (between 1 and 2 percent by weight ). Instead, 90% of
4032-459: The dough sponginess and elasticity), common or bread wheat is the most common grain used for the preparation of bread, which makes the largest single contribution to the world's food supply of any food. Bread is also made from the flour of other wheat species (including spelt , emmer , einkorn and kamut ). Non-wheat cereals including rye , barley , maize (corn), oats , sorghum , millet and rice have been used to make bread, but, with
4116-425: The dough, which gives the finished product a whiter crumb, instead of the cream color preferred by most artisan bakers. Wheat flour, in addition to its starch, contains three water-soluble protein groups ( albumin , globulin , and proteoses ) and two water-insoluble protein groups ( glutenin and gliadin ). When flour is mixed with water, the water-soluble proteins dissolve, leaving the glutenin and gliadin to form
4200-629: The elderly, the sick, and to working men. Anyone else did not speak of or partake in eating in the morning. Eating breakfast meant that one was poor, was a low-status farmer or laborer who truly needed the energy to sustain his morning's labor, or was too weak to make it to the large, midday dinner. In the 13th century, breakfast when eaten sometimes consisted of a piece of rye bread and a bit of cheese. Morning meals would not include any meat, and would likely include 0.4 imperial gallons (1.8 L) of low alcohol-content beers. Uncertain quantities of bread and ale could have been consumed in between meals. By
4284-497: The elements (alongside wine ) of the Eucharist , and in other religions including Paganism . In many cultures , bread is a metaphor for basic necessities and living conditions in general. For example, a "bread-winner" is a household's main economic contributor and has little to do with actual bread-provision. This is also seen in the phrase "putting bread on the table". The Roman poet Juvenal satirized superficial politicians and
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#17328949354774368-614: The energy for manual labor. A typical Aztec breakfast often included corn porridge with honey and chillies, or tortillas with beans and salsa . Chilaquiles are a staple breakfast dish that dates back to the times of the Aztecs; they consist of tortilla chips (locally known as "totopos") slathered in salsa and usually come with a side of refried beans . Depending on the region or person, they may be eaten with fried or scrambled eggs, pulled chicken, sprinkled cheese, crema , diced onion, or chopped cilantro (coriander) leaves. Eggs are also
4452-535: The exception of rye, usually in combination with wheat flour as they have less gluten. Gluten-free breads are made using flours from a variety of ingredients such as almonds, rice, sorghum, corn, legumes such as beans, and tubers such as cassava. Since these foods lack gluten, dough made from them may not hold its shape as the loaves rise, and their crumb may be dense with little aeration. Additives such as xanthan gum , guar gum , hydroxypropyl methylcellulose (HPMC), corn starch , or eggs are used to compensate for
4536-482: The gas bubbles that fluff up bread. In many countries, commercial bread often contains additives to improve flavor, texture, color, shelf life, nutrition, and ease of production. The Old English word for bread was hlaf ( hlaifs in Gothic : modern English loaf ) which appears to be the oldest Teutonic name. Old High German hleib and modern German Laib derive from this Proto-Germanic word, which
4620-510: The ingredients are added, and the process continues as with straight dough. This produces a more flavorful bread with better texture. Many bakers see the starter method as a compromise between the reliable results of baker's yeast and the flavor and complexity of a longer fermentation. It also allows the baker to use only a minimal amount of baker's yeast, which was scarce and expensive when it first became available. Most yeasted pre-ferments fall into one of three categories: " poolish " or "pouliche",
4704-1000: 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' tales suggest that eating the bread crust makes a person's hair curlier. 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 . Doughs are usually baked , but in some cuisines breads are steamed (e.g., mantou ), fried (e.g., puri ), or baked on an unoiled frying pan (e.g., tortillas ). It may be leavened or unleavened (e.g. matzo ). Salt , fat and leavening agents such as yeast and baking soda are common ingredients, though bread may contain other ingredients, such as milk , egg , sugar , spice , fruit (such as raisins ), vegetables (such as onion ), nuts (such as walnut ) or seeds (such as poppy ). Methods of processing dough into bread include
4788-552: The lack of gluten. In wheat , phenolic compounds are mainly found in hulls in the form of insoluble bound ferulic acid , where it is relevant to wheat resistance to fungal diseases. Rye bread contains phenolic acids and ferulic acid dehydrodimers . Three natural phenolic glucosides, secoisolariciresinol diglucoside , p-coumaric acid glucoside and ferulic acid glucoside , can be found in commercial breads containing flaxseed . Glutenin and gliadin are functional proteins found in wheat bread that contribute to
4872-423: The mid-1600s, and in the 1700s coffee and chocolate were adopted as breakfast drinks by the fashionable. Tea eventually became more popular than chocolate as a breakfast drink. The first groups known to have produced maple syrup and maple sugar were indigenous peoples living in the northeastern part of North America . According to aboriginal oral traditions, as well as archaeological evidence, maple tree sap
4956-501: The morning, consisting of soup , beer , bread , and onions before they left for work in the fields or work commanded by the pharaohs . The traditional breakfast believed to have been cooked in ancient Egypt was fūl (made from fava beans , possibly the ancestor of today's ful medames ), baladi bread, made from emmer wheat , and falafel , and a mixture of fava beans with onions, garlic , parsley and coriander . In Greek literature, there are numerous mentions of ariston ,
5040-589: The omelette are large servings of home fries and two biscuits. Those who complete the challenge will be placed on the Hall of Fame, receive a t-shirt, and not have to pay. As of 2024, the Broken Yolk Cafe has 40 locations. 29 of them are in California and concentrated around the southern part of the state . Otherwise, it has four in both Arizona and Nevada, two in Texas, and one in Idaho. The Broken Yolk Cafe has received awards in
5124-486: 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 elements . Bread can be served at many temperatures ; once baked, it can subsequently be toasted . It
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#17328949354775208-739: The public as caring only for " panem et circenses " ( bread and circuses ). In Russia in 1917, the Bolsheviks promised "peace, land, and bread." The term " breadbasket " denotes an agriculturally productive region. In parts of Northern , Central , Southern and Eastern Europe bread and salt is offered as a welcome to guests. In India , life's basic necessities are often referred to as "roti, kapra aur makan" (bread, clothes, and house). Words for bread, including "dough" and "bread" itself, are used in English -speaking countries as synonyms for money . A remarkable or revolutionary innovation may be called
5292-463: The reaction of the acid with the soda produces gas. Chemically leavened breads are called quick breads and soda breads . This method is commonly used to make muffins , pancakes , American-style biscuits , and quick breads such as banana bread . Many breads are leavened by yeast . The yeast most commonly used for leavening bread is Saccharomyces cerevisiae , the same species used for brewing alcoholic beverages. This yeast ferments some of
5376-412: The same pattern. Water is mixed with flour, salt and the leavening agent. Other additions (spices, herbs, fats, seeds, fruit, etc.) are not needed to bake bread, but are often used. The mixed dough is then allowed to rise one or more times (a longer rising time results in more flavor, so bakers often "punch down" the dough and let it rise again), loaves are formed, and (after an optional final rising time)
5460-473: The smoking of a pipe , and did not eat breakfast until noon. At this time, it was documented that Egyptian breakfast foods included bread, cheese , eggs , butter , curds , clotted cream and stewed beans. In addition, fava beans are an established national breakfast dish. In the Middle East region of Asia , Iftar refers to the evening meal when Muslims break their sawm ( fast ) during
5544-547: The structure of bread. Glutenin forms interconnected gluten networks within bread through interchain disulfide bonds. Gliadin binds weakly to the gluten network established by glutenin via intrachain disulfide bonds. Structurally, bread can be defined as an elastic-plastic foam (same as styrofoam ). The glutenin protein contributes to its elastic nature, as it is able to regain its initial shape after deformation. The gliadin protein contributes to its plastic nature, because it demonstrates non-reversible structural change after
5628-415: The structure of the resulting bread. When relatively dry dough is worked by kneading , or wet dough is allowed to rise for a long time (see no-knead bread ), the glutenin forms strands of long, thin, chainlike molecules, while the shorter gliadin forms bridges between the strands of glutenin. The resulting networks of strands produced by these two proteins are known as gluten . Gluten development improves if
5712-445: The sugars producing carbon dioxide . Commercial bakers often leaven their dough with commercially produced baker's yeast . Baker's yeast has the advantage of producing uniform, quick, and reliable results, because it is obtained from a pure culture . Many artisan bakers produce their own yeast with a growth culture. If kept in the right conditions, it provides leavening for many years. The baker's yeast and sourdough methods follow
5796-472: The time needed for rising and to improve texture and volume and to give antistaling effects. The substances used may be oxidising agents to strengthen the dough or reducing agents to develop gluten and reduce mixing time, emulsifiers to strengthen the dough or to provide other properties such as making slicing easier, or enzymes to increase gas production. Salt ( sodium chloride ) is very often added to enhance flavor and restrict yeast activity. It also affects
5880-568: The time taken to produce a loaf. The process, whose high-energy mixing allows for the use of grain with a lower protein content, is now widely used around the world in large factories. As a result, bread can be produced very quickly and at low costs to the manufacturer and the consumer. However, there has been some criticism of the effect on nutritional value. Bread is the staple food of the Middle East , Central Asia , North Africa , Europe , and in European-derived cultures such as those in
5964-435: The use of breadcrumbs 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 puddings 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 sausages , meatballs and other ground meat products. Bread
6048-448: The water from the inner surface of the bubbles within the dough. The steam expands and makes the bread rise. This is the main factor in the rising of bread once it has been put in the oven. CO 2 generation, on its own, is too small to account for the rise. Heat kills bacteria or yeast at an early stage, so the CO 2 generation is stopped. Salt-rising bread does not use yeast. Instead, it
6132-410: The works of the 5th century BC poets Cratinus and Magnes . Another kind of pancake was staititēs ( σταιτίτης ), from staitinos ( σταίτινος ), "of flour or dough of spelt ", derived itself from stais ( σταῖς ), "flour of spelt". Athenaeus in his Deipnosophistae mentions staititas topped with honey , sesame and cheese . Romans called breakfast ientaculum . It
6216-444: Was being processed into syrup long before Europeans arrived in the region. While it has been a source of controversy where the lumberjack breakfast came from, the most cited source is that the lumberjack breakfast was first served in a Vancouver hotel, in 1870. The breakfast consisted of eggs, assorted fried pork strips, and flapjacks . It is said by Anita Stewart that the tradition of hearty cooking developed because of men needing
6300-508: Was borrowed into some Slavic ( Czech : chléb , Polish : bochen chleba , Russian : khleb ) and Finnic ( Finnish : leipä , Estonian : leib ) languages as well. The Middle and Modern English word bread appears in other Germanic languages , such as West Frisian : brea , Dutch : brood , German : Brot , Swedish : bröd , and Norwegian and Danish : brød ; it may be related to brew or perhaps to break , originally meaning "broken piece", "morsel". Bread
6384-634: Was essential. In 1589, Thomas Cogan stated that it was unhealthy to miss breakfast in the morning. He was one of the first to claim that it was healthy for those who were not young, ill or elders to eat breakfast. The full breakfast is a staple of British cuisine , and typically consists of bacon , sausages and eggs , often served with a variety of side dishes and a beverage such as coffee or tea . Prior to 1600, breakfast in Great Britain typically included bread, cold meat or fish, and ale . Tea, chocolate and coffee were introduced to Great Britain in
6468-521: Was later developed by the Flour Milling and Baking Research Association for the Chorleywood bread process . It manipulates the gas bubble size and optionally the composition of gases in the dough via the gas applied to the headspace. Bread has a significance beyond mere nutrition in many cultures because of its history and contemporary importance. Bread is also significant in Christianity as one of
6552-675: Was not affected. Children aged within 8 and 11 years were found to have differing brainwave; EEG activity states, causative to breakfast consumption. Non-breakfasting children were observed to have higher activity of upper and lower theta wave , alpha wave , and delta wave , which indicated a causative relationship of breakfast consumption to memory function in the subjects. A review of 47 studies associating breakfast to (i) nutrition, (ii) body weight and (iii) academic performance found amongst those who had eaten breakfast: (i) better nutrition profiles, many studies found less weight (ii) irrespective of greater calorific consumption per day, although
6636-466: Was practically nonexistent during the earlier medieval period. Monarchs and their entourages would spend a lot of time around a table for meals. Only two formal meals were eaten per day—one at mid-day and one in the evening. The exact times varied by period and region, but this two-meal system remained consistent throughout the Middle Ages. Breakfast in some times and places was solely granted to children,
6720-499: Was saved to be the starter for next week's bread. The rapid expansion of steam produced during baking leavens the bread, which is as simple as it is unpredictable. Steam-leavening is unpredictable since the steam is not produced until the bread is baked. Steam leavening happens regardless of the raising agents (baking soda, yeast, baking powder, sour dough, beaten egg white) included in the mix. The leavening agent either contains air bubbles or generates carbon dioxide. The heat vaporises
6804-408: Was to retain a piece of dough from the previous day to use as a form of sourdough starter , as Pliny also reported. The ancient Egyptians, Greeks, and Romans all considered the degree of refinement in the bakery arts as a sign of civilization. The Chorleywood bread process was developed in 1961; it uses the intense mechanical working of dough to dramatically reduce the fermentation period and
6888-499: Was too indulgent. The first prepared cold breakfast cereal marketed to American consumers was created by Dr. John Harvey Kellogg , who introduced it in 1878 and named it granola . The product was prepared with baked wheat, oatmeal and cornmeal, and was the first brand-name breakfast cereal in the United States. Canned fruit juice became prominent as a breakfast beverage after the discovery of vitamins . C. 1900, orange juice as
6972-542: Was typically eaten at 9:00 or 10:00 a.m. It seems unlikely that any fixed time was truly assigned for this meal. Roman soldiers woke up to a breakfast of pulmentus , porridge similar to the Italian polenta , made from roasted spelt wheat or barley that was then pounded and cooked in a cauldron of water. In the European Middle Ages , breakfast was not usually considered a necessary and important meal, and
7056-409: Was usually composed of everyday staples like bread, cheese, olives , salad , nuts , raisins , and cold meat left over from the night before. They also drank wine-based drinks such as mulsum , a mixture of wine, honey, and aromatic spices . 1st century Latin poet Martial said that ientaculum was eaten at 3:00 or 4:00 in the morning, while 16th century scholar Claudius Saumaise wrote that it
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