Benders'dictionary of nutrition and food technology

74brawn Made from pig meat, particularly the head, boiled withpeppercorns and herbs, minced and pressed into a mould. Mockbrawn (head cheese) differs in that other meat by-products areused.Brazil nuts Fruit of the tree Bertholletia excelsa.Composition/100 g (edible portion 50%): water 305 g, 2750 kJ(656 kcal), protein 14 g, fat 66 g (of which 31% saturated, 29%mono-unsaturated, 49% polyunsaturated), carbohydrate 12 g(2.3g sugars), fibre 7.5g, ash 3.5g, Ca 160mg, Fe 2.4mg, Mg376 mg, P 725 mg, K 659 mg, Na 3 mg, Zn 4.1 mg, Cu 1.7 mg, Mn1.2mg, Se 1917µg, vitamin E 5.7 mg, B 1 0.62 mg, B 2 0.04 mg, niacin0.3 mg, B 6 0.1 mg, folate 22 µg, pantothenate 0.2 mg, C 0.7 g.bread Baked dough made from cereal flour, usually wheat,although rye, barley and other cereals are also used. Normallyleavened by fermentation of the dough with yeast, or addition ofsodium bicarbonate. Soda bread is an Irish specialty, made withwhey or buttermilk, and leavened with sodium bicarbonate andacid in place of yeast, although yeast may also be used.Unleavened bread is flat bread made by baking dough that hasnot been leavened with yeast or baking powder. matzo is bakedto a crisp texture, while pitta and chapattis have a softer texture.Aerated bread is made from dough that is prepared with watersaturated with carbon dioxide under pressure, rather than beingleavened with yeast. The aim was to produce an aerated loafwithout the loss of carbohydrate involved in a yeast fermentation(7% of the total ingredients). The resultant loaf was insipidin flavour and the method went out of use.Wholemeal bread is baked with 100% extraction flour, i.e. containingthe whole of the cereal grain. White bread is made from72% extraction flour. Brown bread is made with flour of extractionrate intermediate between that of white bread and wholemeal.A loaf may not legally be described as brown unless itcontains at least 0.6% fibre on a dry weight basis. Black breadis a coarse wholemeal wheat or rye bread leavened with sourdough(sauerteig).Rye bread is baked wholly or partly with rye flour, of varyingextraction rate, so that it can vary from very light to grey or black.It is commonly a sourdough bread and may contain carawayseeds.Sourdough bread is commonly wholemeal wheat or rye bread,but may also be white bread, that has been leavened with sourdough(sauerteig), dough that has been left to ferment overnight,and contains a mixture of fermenting micro-organisms, includingpeptonising bacteria that turn the dough to a more plastic state,yeast and lactic or acetic bacteria that produce the sour flavour.