Benders'dictionary of nutrition and food technology

75There is a wide variety of different types of bread, with loavesbaked in different shapes, or with various additions to the dough.For batch bread, the moulded pieces of dough touch each otherin the oven, so that when baked and separated only the top andbottom of the loaf have crusts. Traditional French bread is madewith soft-wheat flour, and has a more open texture and crispcrust. Focaccia is Italian white bread made with olive oil (9%)and herbs; ciabatta (also Italian) is a flat white bread with largeholes, made with olive oil (5%), literally old slipper. BankHoliday bread is made with extra fat to soften the crumb so thatit will last over a long (Bank Holiday) weekend. Cornell breadwas originally developed at Cornell University, with increasednutritional value from the addition of 6% soya flour and 8%skim milk solids. Lactein bread has added milk, usually about 6%milk solids (3–4% milk solids are often added to the ordinaryloaf in the USA).See also chorleywood process; flour, extraction rate; hovis;quick breads.breadfruit Large, spherical, starchy fruit of the tree Artocarpuscommunis or A. incisa (fig family). Seasonal staple food in theCaribbean, eaten roasted whole when ripe, or boiled in pieceswhen green. Discovered in 1688 in the Pacific island of Guam byWilliam Dampier.Composition/100 g: (edible portion 78%) water 70.7 g, 431 kJ(103 kcal), protein 1.1 g, fat 0.2 g, carbohydrate 27.1 g (11 gsugars), fibre 4.9g, ash 0.9g, Ca 17mg, Fe 0.5mg, Mg 25mg, P30 mg, K 490 mg, Na 2 mg, Zn 0.1 mg, Cu 0.1 mg, Mn 0.1 mg, Se0.6µg, 22 µg carotenoids, vitamin E 0.1 mg, K 0.5 mg, B 1 0.11 mg,B 2 0.03 mg, niacin 0.9 mg, B 6 0.1 mg, folate 14 µg, pantothenate0.5 mg, C 29 mg. A 100 g serving is a rich source of vitamin C.bread, prebaked (or part-baked) Bread that has been partiallybaked, then allowed to cool, or frozen, for final baking later, toproduce a freshly baked loaf.breadspreads General term for fats used to spread on bread,including butter, margarine and low-fat spreads that may notlegally be called margarine.bread, starch-reduced Bread is normally 9–10% protein andabout 50% starch; if the starch is reduced, either by washingsome of it out of the dough or by adding extra protein, the breadis referred to as starch-reduced, and is often claimed to be ofvalue in slimming and diabetic diets (see diabetic foods).Legally, the name ‘starch-reduced bread’ may be applied only tobread containing less than 50% carbohydrate, and any claims forits value as a slimming aid are strictly controlled.breadstick See grissini.