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71-475: The city is known for its particular quality of bread called Pane di Altamura , which is sold in numerous other Italian cities. The 130,000-year-old calcified Altamura Man was discovered in 1993 in the nearby limestone cave called grotta di Lamalunga . The area of modern Altamura was densely inhabited in the Bronze Age (La Croce settlement and necropolis). The region contains some fifty tumuli . Between

142-518: 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

213-453: 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

284-408: 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

355-406: 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

426-664: A small region nearby named Jesce . Sublupatia implies that a city whose name was Lupatia was also present, even though there is no mention of Lupatia either in Tabula Peutingeriana or the Antonine Itinerary . Nevertheless Lupatia occurs in Ravenna Cosmography ( Byzantine period ) and in Guido of Pisa 's work Geographica ( Middle Ages ). According to an ancient legend, appearing for

497-412: 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

568-571: 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

639-538: Is a collection at the Museo Archeologico Statale di Altamura. There are caves which have been used as primitive tombs or dwellings, and a group of some fifty tumuli near Altamura. Some thirty thousand dinosaur footprints were discovered in 1999 in Altamura's territory named "contrada Pontrelli", making it a major site for the study of dinosaurs. A three-day medieval fair called Federicus

710-466: 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

781-586: Is held every year in the city, usually on the last weekend of April. Banca Popolare di Puglia e Basilicata , a cooperative bank of southern Italy, is based in Altamura. The bank is a successor of Banca Popolare della Murgia. The city is crossed by the SS7 " Via Appia " national road. Altamura railway station , operated by the national company FS and by FAL , is located on the regional lines Rocchetta Sant'Antonio-Altamura-Gioia del Colle (FS), Bari-Altamura-Matera (FAL) and Altamura-Avigliano-Potenza (FAL). Also

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852-456: Is influenced by that of Bari, but also with strong Gothic influences typical of the time of Frederick II. The orientation of the construction was probably changed during the 14th century restoration, to which also belongs the northern portal opening on the square; a second bell tower, the altar area and the sacristy are instead from the 16th century. Externally, the main features are the rose window , with 15 small columns radially intermingling, and

923-609: 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

994-404: 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

1065-463: 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

1136-427: 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

1207-418: 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

1278-498: 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 ;

1349-476: 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

1420-528: The Farnese (1538–1734), the latter responsible of the construction of numerous palaces and churches. In the past, Altamura also had a large castle , whose construction dated back to the 11th-13th century, which has been completely demolished and is not visible anymore. In 1748 Charles VII of Naples had a university built in the city. In 1799, an important event in the history of Altamura, commonly labelled as Altamuran Revolution , took place. In February 1799,

1491-521: The Kingdom of Naples and the Bourbons dynasty. The Sanfedisti left Matera and arrived at the gates of Altamura on 9 May 1799. Altamura had already fixed everything before the battle, by closing the secondary city gates and preparing ammunition. On 9 May, the battle took place, but soon Altamurans ran out of ammunition and they started to shoot coins. This let the enemy realize that the situation inside

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1562-553: 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

1633-564: 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

1704-536: 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

1775-501: The 6th and the 3rd century BC a massive line of megalithic walls was erected, traces of which are still visible in some areas of the city. The city was inhabited until around the tenth century AD. Then it was reportedly looted by Saracens . There are no reliable sources confirming what the original name of Altamura was. Inside the Tabula Peutingeriana , only Sublupatia occurs, which may refer either to Santeramo in Colle , Altamura or to

1846-521: 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

1917-559: 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

1988-566: The Gothic portal, set into the entrance portico standing on two stone lions. On the arch of portals are sculpted 22 panels with scenes from Jesus' life. The interior, with a nave and two aisles, has stone presepe by Altobello Persio (1587). The medieval walls, erected by Frederick II, rest upon the megalithic walls of an ancient city of unknown name. These early walls are of rough blocks of stone without mortar. Ancient tombs with fragments of vases and terracottas have also been found, of which there

2059-429: The belief that the ancient name of Altamura was Altilia, as it lacked reliable sources. Serena suggested that this name may have originated with an unknown High Middle Ages scholar who tried to provide an explanation of the ruins found in that place. During the 15th and 16th centuries AD, Altamura was also mistaken for the ancient city of Petilia . The belief that Petilia was the ancient name of Altamura at that time

2130-487: The best thing since " sliced bread ". The expression "to break bread with someone" means "to share a meal with someone". The English word "lord" comes from the Anglo-Saxon hlāfweard , meaning "bread keeper." Altamuran Revolution The Altamuran Revolution ( Italian : Rivoluzione di Altamura , also Rivoluzione altamurana ) was a three-month period of self-government of Italian town Altamura , right after

2201-585: The birth of the Parthenopean Republic (23 January 1799) which ousted the Bourbons and the Kingdom of Naples . The city of the Kingdom of Naples was then defeated and taken by the so-called Sanfedisti , led by cardinal Fabrizio Ruffo , after a battle on the city walls. After being defeated, most Altamurans managed to flee through Porta Bari , one of Altamura's main gates. In February 1799,

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2272-405: 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

2343-551: The city joined the Parthenopean Republic , after the king had fled to Palermo fearing for his safety. From 8 February 1799 to 9 May 1799, the city was self-governed and it joined the ideals spread by the French Revolution . On 9 May, Sanfedisti reached Altamura, and after a battle on the city walls, the rule of the Kingdom of Naples was restored in Altamura too. During the Risorgimento (19th century), Altamura

2414-521: The city was critical and that they wouldn't last for long. On the night of 9 May 1799, most Altamurans managed to escape from porta Bari . On the morning of 10 May, Sanfedisti entered Altamura, sacking and slaughtering an unknown number of Altamurans who had remained there. The stay of the Sanfedisti and Ruffo inside the city lasted 14 days, during which the people living in Altamura gradually returned and some of them were killed or imprisoned. By

2485-653: The communal territory are included in the Alta Murgia National Park . Altamura's main landmark is the Romanesque cathedral , begun in 1232 by Frederick II and restored in 1330 and 1521–47. It is one of the four Palatine churches of Apulia, the others being the cathedral of Acquaviva delle Fonti , the Basilica of San Nicola in Bari and the church of Monte Sant'Angelo sul Gargano . The construction

2556-511: The construction of the large Altamura Cathedral , which became one of the most venerated sanctuaries in Apulia. In 1248, under pressure from Frederick, Pope Innocent IV declared Altamura exempt from the jurisdiction of the bishop of Bari , making it a "palatine church", that is the equivalent of a palace chapel. Altamura was ruled by various feudal families, including the Orsini del Balzo and

2627-423: 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

2698-569: 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

2769-702: 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

2840-407: 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

2911-459: 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

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2982-425: 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

3053-502: 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

3124-538: The end of May 1799, the situation had already normalized and Altamura had returned under the full control of the Kingdom of Naples . The number of deaths among Sanfedisti has been estimated around 1,400 people, but it is not clear how many Altamurans were killed. Some historians estimated the losses among Altamurans from about forty to a hundred people, while other historians suggested that many Altamurans and Neapolitan Jacobin people coming to Altamura from other cities may have been counted as Sanfedisti. In this case

3195-535: 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

3266-566: The first time in the 13th century AD, Altamura's former name was Altilia , from Alter Ilium , the "other Troy ". According to a legend, it was founded by a friend of Aeneas , Antellus, also a fugitive from the Asian city destroyed by the Greeks. Another legend attributes the foundation to Althea, queen of the Myrmidons . Ottavio Serena , as early as in 1880, rejected the above legends as well as

3337-486: 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

3408-510: 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",

3479-1000: 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

3550-552: 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

3621-479: The municipal localities of Casal Sabini, Marinella and Pescariello have their own stations. The one of Sanuca was closed in the late 1990s. Altamura is twinned with: The 31st tank regiment of the Italian Army is stationed at Altamura. Bread Bread is a staple food prepared from a dough of flour (usually wheat ) and water , usually by baking . Throughout recorded history and around

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3692-414: The news that the king had fled to Palermo arrived in Altamura. Altamura population then reorganized and embraced the ideals propagated by the French Revolution . The Liberty Tree was also planted in what it was then called piazza del mercato (today it's called piazza Duomo ). In the meantime, the Sanfedisti , led by the cardinal Fabrizio Ruffo , were getting closer and closer, determined to restore

3763-486: 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

3834-750: 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

3905-463: 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

3976-412: 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)

4047-547: 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

4118-415: 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

4189-445: 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

4260-472: 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

4331-635: 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

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4402-435: 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

4473-451: 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

4544-420: 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

4615-508: 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

4686-534: 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

4757-499: 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

4828-406: Was so strong that on some Italian translations of Ptolemy 's Geography , "Petilia" was translated as "Petilia, now Altamura", despite the coordinates given by Ptolemy unequivocally pointed toward today's Calabria . The hypothesis that Altamura was the ancient city of Petilia probably originated with Raffaello Maffei , as he was the first known author that suggested it. Leandro Alberti , instead,

4899-458: Was the first scholar who dismissed that Altamura was Petilia in his work Descrittione [sic] di tutta Italia (1550). According to modern scholars, Petilia probably refers to the archeological remains found on Monte Stella . A couple of centuries after Altamura was reportedly looted by the Saracens , it started to be inhabited again as emperor Frederick II refounded the city (1232) and ordered

4970-879: Was the seat of the Insurrection Bari Committee and, after the unification, the provisional capital of Apulia. During World War II , the transit camp known as P.G. 51 was located at Villa Serena in Altamura. The city is located in the south-west area of the Metropolitan City of Bari , near the borders with the Province of Matera , in Basilicata . The bordering municipalities are Bitonto , Cassano delle Murge , Gravina in Puglia , Grumo Appula , Matera , Ruvo di Puglia , Santeramo in Colle and Toritto . Some 12,660 hectares (31,300 acres) of

5041-408: 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

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