106-510: Bloomer may refer to: Bloomer, a type of loaf of bread – a crusty loaf with rounded ends, and typically with several parallel diagonal slashes across its top Bloomers (clothing) , a type of clothing for women LNWR Bloomer Class , an early British railway locomotive Bloomer potato , a potato variety People [ edit ] Bloomer (surname) Bloomer Bloomfield , nickname for American astronaut Michael J. Bloomfield Places in
212-613: A definite article ("the"), a demonstrative adjective ("that"), and demonstrative pronoun . Other demonstratives are þēs ("this"), and ġeon ("that over there"). These words inflect for case, gender, and number. Adjectives have both strong and weak sets of endings, weak ones being used when a definite or possessive determiner is also present. Verbs conjugate for three persons : first, second, and third; two numbers: singular, plural; two tenses : present, and past; three moods : indicative , subjunctive , and imperative ; and are strong (exhibiting ablaut) or weak (exhibiting
318-518: 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
424-398: A back vowel ( /ɑ/ , /o/ , /u/ ) at the time of palatalization, as illustrated by the contrast between fisċ /fiʃ/ ('fish') and its plural fiscas /ˈfis.kɑs/ . But due to changes over time, a knowledge of the history of the word in question is needed to predict the pronunciation with certainty (for details, see palatalization ). In word-final position, the pronunciation of sċ
530-453: 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
636-408: 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
742-406: A dental suffix). Verbs have two infinitive forms: bare and bound; and two participles : present and past. The subjunctive has past and present forms. Finite verbs agree with subjects in person and number. The future tense , passive voice , and other aspects are formed with compounds. Adpositions are mostly before but are often after their object. If the object of an adposition is marked in
848-517: A following ⟨m⟩ or ⟨n⟩ . Modern editions of Old English manuscripts generally introduce some additional conventions. The modern forms of Latin letters are used, including ⟨g⟩ instead of insular G , ⟨s⟩ instead of insular S and long S , and others which may differ considerably from the insular script, notably ⟨e⟩ , ⟨f⟩ and ⟨r⟩ . Macrons are used to indicate long vowels, where usually no distinction
954-467: A friction that led to the erosion of the complicated inflectional word endings. Simeon Potter notes: No less far-reaching was the influence of Scandinavian upon the inflexional endings of English in hastening that wearing away and leveling of grammatical forms which gradually spread from north to south. It was, after all, a salutary influence. The gain was greater than the loss. There was a gain in directness, in clarity, and in strength. The strength of
1060-406: 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
1166-530: A period of 700 years, from the Anglo-Saxon settlement of Britain in the 5th century to the late 11th century, some time after the Norman invasion . While indicating that the establishment of dates is an arbitrary process, Albert Baugh dates Old English from 450 to 1150, a period of full inflections, a synthetic language . Perhaps around 85% of Old English words are no longer in use, but those that survived are
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#17327719765341272-412: 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
1378-571: 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
1484-466: 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
1590-552: Is also sparse early Northumbrian evidence of a sixth case: the locative . The evidence comes from Northumbrian Runic texts (e.g., ᚩᚾ ᚱᚩᛞᛁ on rodi "on the Cross"). Adjectives agree with nouns in case, gender, and number, and can be either strong or weak. Pronouns and sometimes participles agree in case, gender, and number. First-person and second- person personal pronouns occasionally distinguish dual-number forms. The definite article sē and its inflections serve as
1696-422: Is as follows. The sounds enclosed in parentheses in the chart above are not considered to be phonemes : The above system is largely similar to that of Modern English , except that [ç, x, ɣ, l̥, n̥, r̥] (and [ʍ] for most speakers ) have generally been lost, while the voiced affricate and fricatives (now also including /ʒ/ ) have become independent phonemes, as has /ŋ/ . The open back rounded vowel [ɒ]
1802-412: Is different from Wikidata All article disambiguation pages All disambiguation pages Bread Bread 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
1908-621: Is evidenced by the continued variation between their successors in Middle and Modern English. In fact, what would become the standard forms of Middle English and of Modern English are descended from Mercian rather than West Saxon, while Scots developed from the Northumbrian dialect. It was once claimed that, owing to its position at the heart of the Kingdom of Wessex, the relics of Anglo-Saxon accent, idiom and vocabulary were best preserved in
2014-668: Is followed by Middle English (1150 to 1500), Early Modern English (1500 to 1650) and finally Modern English (after 1650), and in Scotland Early Scots (before 1450), Middle Scots ( c. 1450 to 1700) and Modern Scots (after 1700). Just as Modern English is not monolithic, Old English varied according to place. Despite the diversity of language of the Germanic-speaking migrants who established Old English in England and southeastern Scotland, it
2120-609: 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
2226-404: 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
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#17327719765342332-835: Is much freer. The oldest Old English inscriptions were written using a runic system , but from about the 8th century this was replaced by a version of the Latin alphabet . Englisċ , from which the word English is derived, means 'pertaining to the Angles '. The Angles were one of the Germanic tribes who settled in many parts of Britain in the 5th century. By the 9th century, all speakers of Old English, including those who claimed Saxon or Jutish ancestry, could be referred to as Englisċ . This name probably either derives from Proto-Germanic *anguz , which referred to narrowness, constriction or anxiety, perhaps referring to shallow waters near
2438-463: 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
2544-864: Is possible to reconstruct proto-Old English as a fairly unitary language. For the most part, the differences between the attested regional dialects of Old English developed within England and southeastern Scotland, rather than on the Mainland of Europe. Although from the tenth century Old English writing from all regions tended to conform to a written standard based on Late West Saxon, in speech Old English continued to exhibit much local and regional variation, which remained in Middle English and to some extent Modern English dialects . The four main dialectal forms of Old English were Mercian , Northumbrian , Kentish , and West Saxon . Mercian and Northumbrian are together referred to as Anglian . In terms of geography
2650-434: Is replaced by ⟨þ⟩ ). In contrast with Modern English orthography , Old English spelling was reasonably regular , with a mostly predictable correspondence between letters and phonemes . There were not usually any silent letters —in the word cniht , for example, both the ⟨c⟩ and ⟨h⟩ were pronounced ( /knixt ~ kniçt/ ) unlike the ⟨k⟩ and ⟨gh⟩ in
2756-427: 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
2862-418: 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
2968-498: 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 ;
3074-476: 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
3180-652: The Latin alphabet was introduced and adapted for the writing of Old English , replacing the earlier runic system. Nonetheless, the largest transfer of Latin-based (mainly Old French ) words into English occurred after the Norman Conquest of 1066, and thus in the Middle English rather than the Old English period. Another source of loanwords was Old Norse , which came into contact with Old English via
3286-553: 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
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3392-603: The dialect of Somerset . For details of the sound differences between the dialects, see Phonological history of Old English § Dialects . The language of the Anglo-Saxon settlers appears not to have been significantly affected by the native British Celtic languages which it largely displaced . The number of Celtic loanwords introduced into the language is very small, although dialect and toponymic terms are more often retained in western language contact zones (Cumbria, Devon, Welsh Marches and Borders and so on) than in
3498-405: The early Middle Ages . It developed from the languages brought to Great Britain by Anglo-Saxon settlers in the mid-5th century, and the first Old English literary works date from the mid-7th century. After the Norman Conquest of 1066, English was replaced for several centuries by Anglo-Norman (a type of French ) as the language of the upper classes. This is regarded as marking the end of
3604-609: The kingdom of Northumbria . Other parts of the island continued to use Celtic languages ( Gaelic – and perhaps some Pictish – in most of Scotland, Medieval Cornish all over Cornwall and in adjacent parts of Devon , Cumbric perhaps to the 12th century in parts of Cumbria , and Welsh in Wales and possibly also on the English side of the Anglo-Welsh border ); except in the areas of Scandinavian settlements, where Old Norse
3710-564: 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
3816-536: 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
3922-422: The 8th century, the runic system came to be supplanted by a (minuscule) half-uncial script of the Latin alphabet introduced by Irish Christian missionaries. This was replaced by Insular script , a cursive and pointed version of the half-uncial script. This was used until the end of the 12th century when continental Carolingian minuscule (also known as Caroline ) replaced the insular. The Latin alphabet of
4028-521: 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
4134-406: The English language; some of them, such as Pope Gregory I 's treatise Pastoral Care , appear to have been translated by Alfred himself. In Old English, typical of the development of literature, poetry arose before prose, but Alfred chiefly inspired the growth of prose. A later literary standard, dating from the late 10th century, arose under the influence of Bishop Æthelwold of Winchester , and
4240-559: 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
4346-608: The Great . From that time on, the West Saxon dialect (then in the form now known as Early West Saxon) became standardised as the language of government, and as the basis for the many works of literature and religious materials produced or translated from Latin in that period. The later literary standard known as Late West Saxon (see History , above), although centred in the same region of the country, appears not to have been directly descended from Alfred's Early West Saxon. For example,
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4452-410: The Northumbrian dialect retained /i(ː)o̯/ , which had merged with /e(ː)o̯/ in West Saxon. For more on dialectal differences, see Phonological history of Old English (dialects) . Some of the principal sound changes occurring in the pre-history and history of Old English were the following: For more details of these processes, see the main article, linked above. For sound changes before and after
4558-880: The Northumbrian region lay north of the Humber River; the Mercian lay north of the Thames and south of the Humber River; West Saxon lay south and southwest of the Thames; and the smallest, Kentish region lay southeast of the Thames, a small corner of England. The Kentish region, settled by the Jutes from Jutland, has the scantest literary remains. The term West Saxon actually is represented by two different dialects: Early West Saxon and Late West Saxon. Hogg has suggested that these two dialects would be more appropriately named Alfredian Saxon and Æthelwoldian Saxon, respectively, so that
4664-579: The Old English era, since during the subsequent period the English language was heavily influenced by Anglo-Norman, developing into what is now known as Middle English in England and Early Scots in Scotland. Old English developed from a set of Anglo-Frisian or Ingvaeonic dialects originally spoken by Germanic tribes traditionally known as the Angles , Saxons and Jutes . As the Germanic settlers became dominant in England, their language replaced
4770-467: The Old English period is also often attributed to Norse influence. The influence of Old Norse certainly helped move English from a synthetic language along the continuum to a more analytic word order , and Old Norse most likely made a greater impact on the English language than any other language. The eagerness of Vikings in the Danelaw to communicate with their Anglo-Saxon neighbours produced
4876-478: The Old English period, see Phonological history of English . Nouns decline for five cases : nominative , accusative , genitive , dative , instrumental ; three genders : masculine, feminine, neuter; and two numbers : singular, and plural; and are strong or weak. The instrumental is vestigial and only used with the masculine and neuter singular and often replaced by the dative . Only pronouns and strong adjectives retain separate instrumental forms. There
4982-526: The Scandinavian rulers and settlers in the Danelaw from the late 9th century, and during the rule of Cnut and other Danish kings in the early 11th century. Many place names in eastern and northern England are of Scandinavian origin. Norse borrowings are relatively rare in Old English literature, being mostly terms relating to government and administration. The literary standard, however,
5088-685: The United States [ edit ] Bloomer, Indiana , unincorporated community Bloomer, Ohio , unincorporated community Bloomer, Wisconsin , city Bloomer (town), Wisconsin Bloomer Township, Michigan Bloomer Township, Marshall County, Minnesota Other uses [ edit ] Bloomer Girl , a 1944 Broadway musical Bloomer Shippers Connecting Railroad , serving east-central Illinois Early bloomer , early physical maturation See also [ edit ] Bloomers (disambiguation) Topics referred to by
5194-606: The Viking influence on Old English appears from the fact that the indispensable elements of the language – pronouns , modals , comparatives , pronominal adverbs (like hence and together ), conjunctions and prepositions – show the most marked Danish influence; the best evidence of Scandinavian influence appears in the extensive word borrowings because, as Jespersen indicates, no texts exist in either Scandinavia or Northern England from this time to give certain evidence of an influence on syntax. The effect of Old Norse on Old English
5300-506: The basic elements of Modern English vocabulary. Old English is a West Germanic language , and developed out of Ingvaeonic (also known as North Sea Germanic) dialects from the 5th century. It came to be spoken over most of the territory of the Anglo-Saxon kingdoms which became the Kingdom of England . This included most of present-day England, as well as part of what is now southeastern Scotland , which for several centuries belonged to
5406-559: The beginnings of the compound tenses of Modern English . Old English verbs include strong verbs , which form the past tense by altering the root vowel, and weak verbs , which use a suffix such as -de . As in Modern English, and peculiar to the Germanic languages, the verbs formed two great classes: weak (regular), and strong (irregular). Like today, Old English had fewer strong verbs, and many of these have over time decayed into weak forms. Then, as now, dental suffixes indicated
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#17327719765345512-571: 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." Old English language Old English ( Englisċ or Ænglisc , pronounced [ˈeŋɡliʃ] ), or Anglo-Saxon , was the earliest recorded form of the English language , spoken in England and southern and eastern Scotland in
5618-494: The borrowing of individual Latin words based on which patterns of sound change they have undergone. Some Latin words had already been borrowed into the Germanic languages before the ancestral Angles and Saxons left continental Europe for Britain. More entered the language when the Anglo-Saxons were converted to Christianity and Latin-speaking priests became influential. It was also through Irish Christian missionaries that
5724-405: 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
5830-499: The cluster ending in the palatal affricate is sometimes written ⟨nċġ⟩ (or ⟨nġċ⟩ ) by modern editors. Between vowels in the middle of a word, the pronunciation can be either a palatalized geminate /ʃː/ , as in fisċere /ˈfiʃ.ʃe.re/ ('fisherman') and wȳsċan , /ˈwyːʃ.ʃɑn 'to wish'), or an unpalatalized consonant sequence /sk/ , as in āscian /ˈɑːs.ki.ɑn/ ('to ask'). The pronunciation /sk/ occurs when ⟨sc⟩ had been followed by
5936-461: The coast, or else it may derive from a related word *angô which could refer to curve or hook shapes including fishing hooks. Concerning the second option, it has been hypothesised that the Angles acquired their name either because they lived on a curved promontory of land shaped like a fishhook , or else because they were fishermen (anglers). Old English was not static, and its usage covered
6042-423: 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
6148-421: The dative case, an adposition may conceivably be located anywhere in the sentence. Remnants of the Old English case system in Modern English are in the forms of a few pronouns (such as I/me/mine , she/her , who/whom/whose ) and in the possessive ending -'s , which derives from the masculine and neuter genitive ending -es . The modern English plural ending -(e)s derives from the Old English -as , but
6254-494: 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 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
6360-569: 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
6466-702: 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
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#17327719765346572-407: 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
6678-459: 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
6784-425: 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
6890-431: The east. However, various suggestions have been made concerning possible influence that Celtic may have had on developments in English syntax in the post–Old English period, such as the regular progressive construction and analytic word order , as well as the eventual development of the periphrastic auxiliary verb do . These ideas have generally not received widespread support from linguists, particularly as many of
6996-502: 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
7102-535: 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
7208-645: The former diphthong /iy/ tended to become monophthongised to /i/ in EWS, but to /y/ in LWS. Due to the centralisation of power and the destruction wrought by Viking invasions, there is relatively little written record of the non-West Saxon dialects after Alfred's unification. Some Mercian texts continued to be written, however, and the influence of Mercian is apparent in some of the translations produced under Alfred's programme, many of which were produced by Mercian scholars. Other dialects certainly continued to be spoken, as
7314-531: The futhorc. A few letter pairs were used as digraphs , representing a single sound. Also used was the Tironian note ⟨⁊⟩ (a character similar to the digit 7) for the conjunction and . A common scribal abbreviation was a thorn with a stroke ⟨ꝥ⟩ , which was used for the pronoun þæt ( that ). Macrons over vowels were originally used not to mark long vowels (as in modern editions), but to indicate stress, or as abbreviations for
7420-510: 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",
7526-603: The inscriptions on the Franks Casket ) date to the early 8th century. The Old English Latin alphabet was introduced around the 8th century. With the unification of several of the Anglo-Saxon kingdoms (outside the Danelaw ) by Alfred the Great in the later 9th century, the language of government and literature became standardised around the West Saxon dialect (Early West Saxon). Alfred advocated education in English alongside Latin, and had many works translated into
7632-1000: 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
7738-552: 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
7844-601: The languages of Roman Britain : Common Brittonic , a Celtic language ; and Latin , brought to Britain by the Roman conquest . Old English had four main dialects, associated with particular Anglo-Saxon kingdoms : Kentish , Mercian , Northumbrian , and West Saxon . It was West Saxon that formed the basis for the literary standard of the later Old English period, although the dominant forms of Middle and Modern English would develop mainly from Mercian, and Scots from Northumbrian. The speech of eastern and northern parts of England
7950-449: The latter applied only to "strong" masculine nouns in the nominative and accusative cases; different plural endings were used in other instances. Old English nouns had grammatical gender , while modern English has only natural gender. Pronoun usage could reflect either natural or grammatical gender when those conflicted, as in the case of ƿīf , a neuter noun referring to a female person. In Old English's verbal compound constructions are
8056-456: The modern knight ( /naɪt/ ). The following table lists the Old English letters and digraphs together with the phonemes they represent, using the same notation as in the Phonology section above. After /n/ , /j/ was realized as [dʒ] and /ɣ/ was realized as [ɡ] . The spellings ⟨ncg⟩ , ⟨ngc⟩ and even ⟨ncgg⟩ were occasionally used instead of
8162-505: The naive reader would not assume that they are chronologically related. Each of these four dialects was associated with an independent kingdom on the islands. Of these, Northumbria south of the Tyne , and most of Mercia , were overrun by the Vikings during the 9th century. The portion of Mercia that was successfully defended, and all of Kent , were then integrated into Wessex under Alfred
8268-486: 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
8374-512: The past tense of the weak verbs, as in work and worked . Old English syntax is similar to that of modern English . Some differences are consequences of the greater level of nominal and verbal inflection, allowing freer word order . Old English was first written in runes , using the futhorc —a rune set derived from the Germanic 24-character elder futhark , extended by five more runes used to represent Anglo-Saxon vowel sounds and sometimes by several more additional characters. From around
8480-696: 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
8586-463: 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
8692-412: 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)
8798-450: The same term [REDACTED] This disambiguation page lists articles associated with the title Bloomer . If an internal link led you here, you may wish to change the link to point directly to the intended article. Retrieved from " https://en.wikipedia.org/w/index.php?title=Bloomer&oldid=1151188883 " Categories : Disambiguation pages Place name disambiguation pages Hidden categories: Short description
8904-547: 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
9010-415: 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
9116-445: 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
9222-409: The theorized Brittonicisms do not become widespread until the late Middle English and Early Modern English periods, in addition to the fact that similar forms exist in other modern Germanic languages. Old English contained a certain number of loanwords from Latin , which was the scholarly and diplomatic lingua franca of Western Europe. It is sometimes possible to give approximate dates for
9328-472: 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
9434-564: The time still lacked the letters ⟨j⟩ and ⟨w⟩ , and there was no ⟨v⟩ as distinct from ⟨u⟩ ; moreover native Old English spellings did not use ⟨k⟩ , ⟨q⟩ or ⟨z⟩ . The remaining 20 Latin letters were supplemented by four more: ⟨ æ ⟩ ( æsc , modern ash ) and ⟨ð⟩ ( ðæt , now called eth or edh), which were modified Latin letters, and thorn ⟨þ⟩ and wynn ⟨ƿ⟩ , which are borrowings from
9540-635: 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
9646-435: 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
9752-404: The usual ⟨ng⟩ . The addition of ⟨c⟩ to ⟨g⟩ in spellings such as ⟨cynincg⟩ and ⟨cyningc⟩ for ⟨cyning⟩ may have been a means of showing that the word was pronounced with a stop rather than a fricative; spellings with just ⟨nc⟩ such as ⟨cyninc⟩ are also found. To disambiguate,
9858-451: 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
9964-423: The word was so nearly the same in the two languages that only the endings would put obstacles in the way of mutual understanding. In the mixed population which existed in the Danelaw, these endings must have led to much confusion, tending gradually to become obscured and finally lost. This blending of peoples and languages resulted in "simplifying English grammar". The inventory of Early West Saxon surface phones
10070-780: 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 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
10176-443: Was an allophone of short /ɑ/ which occurred in stressed syllables before nasal consonants (/m/ and /n/). It was variously spelled either ⟨a⟩ or ⟨o⟩. The Anglian dialects also had the mid front rounded vowel /ø(ː)/ , spelled ⟨œ⟩, which had emerged from i-umlaut of /o(ː)/ . In West Saxon and Kentish, it had already merged with /e(ː)/ before the first written prose. Other dialects had different systems of diphthongs. For example,
10282-439: Was based on the West Saxon dialect , away from the main area of Scandinavian influence; the impact of Norse may have been greater in the eastern and northern dialects. Certainly in Middle English texts, which are more often based on eastern dialects, a strong Norse influence becomes apparent. Modern English contains many, often everyday, words that were borrowed from Old Norse, and the grammatical simplification that occurred after
10388-481: Was either /ʃ/ or possibly /ʃː/ when the preceding vowel was short. Doubled consonants are geminated ; the geminate fricatives ⟨ff⟩ , ⟨ss⟩ and ⟨ðð⟩ / ⟨þþ⟩ / ⟨ðþ⟩ / ⟨þð⟩ are always voiceless [ff] , [ss] , [θθ] . The corpus of Old English literature is small but still significant, with some 400 surviving manuscripts. The pagan and Christian streams mingle in Old English, one of
10494-616: Was followed by such writers as the prolific Ælfric of Eynsham ("the Grammarian"). This form of the language is known as the " Winchester standard", or more commonly as Late West Saxon. It is considered to represent the "classical" form of Old English. It retained its position of prestige until the time of the Norman Conquest, after which English ceased for a time to be of importance as a literary language. The history of Old English can be subdivided into: The Old English period
10600-534: 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
10706-562: Was made between long and short vowels in the originals. (In some older editions an acute accent mark was used for consistency with Old Norse conventions.) Additionally, modern editions often distinguish between velar and palatal ⟨c⟩ and ⟨g⟩ by placing dots above the palatals: ⟨ċ⟩ , ⟨ġ⟩ . The letter wynn ⟨ƿ⟩ is usually replaced with ⟨w⟩ , but ⟨æ⟩ , ⟨ð⟩ and ⟨þ⟩ are normally retained (except when ⟨ð⟩
10812-499: 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
10918-411: Was spoken and Danish law applied. Old English literacy developed after Christianisation in the late 7th century. The oldest surviving work of Old English literature is Cædmon's Hymn , which was composed between 658 and 680 but not written down until the early 8th century. There is a limited corpus of runic inscriptions from the 5th to 7th centuries, but the oldest coherent runic texts (notably
11024-662: Was subject to strong Old Norse influence due to Scandinavian rule and settlement beginning in the 9th century. Old English is one of the West Germanic languages , and its closest relatives are Old Frisian and Old Saxon . Like other old Germanic languages, it is very different from Modern English and Modern Scots, and largely incomprehensible for Modern English or Modern Scots speakers without study. Within Old English grammar nouns, adjectives, pronouns and verbs have many inflectional endings and forms, and word order
11130-425: Was substantive, pervasive, and of a democratic character. Old Norse and Old English resembled each other closely like cousins, and with some words in common, speakers roughly understood each other; in time the inflections melted away and the analytic pattern emerged. It is most important to recognize that in many words the English and Scandinavian language differed chiefly in their inflectional elements. The body of
11236-408: 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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