Benders'dictionary of nutrition and food technology

76breakfast cereal (breakfast food) Legally defined as any foodobtained by the swelling, roasting, grinding, rolling or flaking ofany cereal.break middlings See dunst.break rolls See milling.bream White fish, Abramis brama (N American bluegill breamis Leponis macrochinus).Bredsoy TM An unheated (i.e. enzyme active) full-fat soya flour.brem Indonesian; sweet or sweet-sour starchy rice paste producedby fermenting cooked rice with moulds (Mucor and Rhizopusspp.) and yeasts (Candida and Saccharomyces spp.) forseveral days, then boiled down and sun dried.brenza Eastern European soft buttery cheese made from goatand sheep milk.bretzels See pretzels.brewers’ grains Cereal residue from brewing, containing about25% protein; used as animal feed.brewnzyme Mixture of bacterial proteases and amylases withbarley β-amylase, used to mash unmalted starch for beer making.brie French soft cheese.Composition/100 g: water 48.4 g, 1398 kJ (334 kcal), protein20.8 g, fat 27.7 g (of which 66% saturated, 31% monounsaturated,3% polyunsaturated), cholesterol 100 mg, carbohydrate0.4g (0.4g sugars), ash 2.7g, Ca 184mg, Fe 0.5mg,Mg 20 mg, P 188 mg, K 152 mg, Na 629 mg, Zn 2.4 mg, Se 14.5 µg,I 16µg, vitamin A 174 µg RE (173µg retinol, 9 µg carotenoids),E 0.2 mg, K 2.3 mg, B 1 0.07 mg, B 2 0.52 mg, niacin 0.4 mg, B 60.23 mg, folate 65 µg, B 12 1.6µg, pantothenate 0.7 mg. A 40 gserving is a source of vitamin B 2 , folate, a rich source of vitaminB 12 .Brillat-Savarin A French gourmet (1755–1826) whose name isgiven to a consommé (clear soup), baba and several other dishes.brilliant acid green BS See green s.brine Salt solutions of varying concentrations used in pickling.‘Fresh’ brine may have added nitrite;‘live’ brine contains microorganismsthat convert nitrate to nitrite (pickling salts).brining The process of soaking vegetables in brine before picklingin vinegar, in order to remove some of the water, and retaina crisp texture. Dry brining is when the vegetables are coveredwith dry salt, rather than immersed in a salt solution.brisling Young sprat, Clupea sprattus.British Farm Standard Voluntary labelling of foods with a redtractor logo meaning that the requirements of specific farmquality assurance schemes have been met. Under EU legislationthe mark is not restricted to British produce, but may be used