Evidence from ________ years ago in Europe revealed starch residue on rocks used for pounding plants.
30,000
100
Bread is usually made from a wheat-flour dough that is cultured with _______, allowed to rise, and finally baked in an oven.
yeast
100
Bread that has stiffened or dried past its prime is said to be ______.
stale
200
Commercial bread in particular, commonly contains ________?
Additives
200
Around 10,000 BC, with the dawn of the ______ age and the spread of agriculture, grains became the mainstay of making bread.
Neolithic
200
What is semi-leavened bread widespread in the Middle East, Levant and South Eastern Europe.
Pita
200
The soft, inner part of bread is known to bakers and other culinary professionals as the ______?
crumb
300
Bread plays essential roles in ______ ______ and secular culture.
religious rituals
300
Parts of the ancient world that drank wine instead of beer used a paste composed of _______ and _____ that was allowed to begin fermenting, or wheat bran steeped in wine, as a source for yeast.
grape juice and flour
300
______ bread is made from flour containing only the central core of the grain.
White
300
_______ provides the primary structure to the final baked bread.
Flour
400
Its prominence in daily life is reflected in language, where it appears in ______, colloquial expressions ("He stole the bread from my mouth"), in prayer ("Give us this day our daily bread") and even in the etymology of words.
Proverbs
400
In 1961 the _________ bread process was developed
Chorleywood
400
______ is whole-wheat-based bread eaten in South Asia.
Roti
400
The _______ _______ of the flour is the best indicator of the quality of the bread dough and the finished bread.