NUR FARIHIN BT ABDUL RAHMAN (2013463326) (HM2454B1)

In Asia, they do not favour bread as they favour rice. So to expose more about bread,
this article explained some of the information on bread. There are various ways of eating
bread same as rice. They can be made from various numbers type of flour. It can be added
with choices of seasonings, spices, herbs, fruits and even vegetables.
Some of them only know how to eat bread but have shallow idea on how bread was
first invented, what is the symbolism of bread to a religion or culture. By knowing how
sacred the bread to certain culture and religion may gives concern on the sensitivity of bread
matters. This is one of the informative way to help them to get to know more about bread.
Bread is a basic food made from flour and water that made into dough, normally added
with yeast before baking. Yeast is used as raising agent which gives the bread its
characteristics texture. The diversity of this staple food is endless and every culture prides
itself in having its own unique kind of bread. If we went on an international culinary bread
tour, we could eat baguettes from France, focaccia from Italy, soda bread in Ireland, naan and
roti canai from India, dark rye bread in Russia, tortillas in Mexico, pandesal in the
Philippines, bannock from North America, or mantou in China (Bread, 2010).
According to Samat, T.M (2009). A History of Food. Paris, France: Blackwell
Publisher, the word bread is claimed to be derived from the word brew. Then later, it is
found to be having a connection to the word break as they are confined to broken pieces
or bits of bread,. (Samat, 2009) saying that the first bread made by human is flat breads
cooked on heated bake stones dates back to at least 9000 BC in Egypt.The breaking of bread
is central to Christian sacrament and our daily bread is symbolism for food. The custom of
signing loaves with a cross before baking is a strong influence of everyday customs in the
religion in Europe such as in the Southern of Italy, (Hamlyn, 2010).
The Egyptian, who discovered fermentation by chance, when a piece of the
bread dough become sour whose made bread from millet and barley, who also invented
leavened bread around 5000 BC. The fermentation is cause by the yeast produce when the
bread becomes sour. Yeast makes the bread lighter, gives the bread its appearance, texture,
smells and as a leavening agent. Good bread must have crisp crust, an attractive golden
colour and a soft crumb. The cooking methods for bread are steamed, fried, baked or even
grilled. Bread can be made with variety of flour, such as wheat flour and wholegrain flour.
The type of flour used usually contributes to the names of the bread later. They are also may
be added by spices, seed, nuts and fruits to enhance the flavour, appearance and taste.

Bread is very important in Rome as it is vital than meat, whereas their welfare state
was based on the distribution of grain to its people, Samat, T.M (2009). No other food is so
redolent of myth, tradition and rite as bread. Central to meals until almost to the end of the
second millennium (more so than meat) it is indeed the staff of life saying Hamlyn
(2010). Besides, in 8000 BC the Egypt paid the workers who built pyramids with bread. This
indicates that bread had been a monetary symbolism. Bread also defines quality and status. It
was safe to say that the whiter the colour, the better the quality meanwhile the darker the
bread, the lower the social class, Samat, T.M (2009) . It is mentioning about the flour to make
the bread are sifted or unsifted. Types of flour to make the bread defines social status in that
time whereas wheat for the rich, barley for the laymen and sorghum for the poor.
Nowadays bread has become the symbolism of hospitality and friendship. In
partaking of the hospitality of the primitive peasants of Palestine today, east and west of the
Jordan, one sees what a sign and symbol of hospitality and friendship the giving and
receiving of bread is. Among the Arabs, indeed, it has become a proverb, which may be put
into English saying:"Eat salt together, be friends forever." Once let the Arab break bread with
you and you are safe (Hamlyn, 2010). Bread is also a side table accompaniment in food and
beverage operation. It is also a tools to soothe up guest emotion if they were have to wait
for a quite long time for their food to be prepared. It is a must, in fine dining restaurant to
serve bread and butter before waiting for the appetizer to be served.
Bread may be served in different forms at any meal of the day, eaten as a snack, and is
even used as an ingredient in other culinary preparations . Most bread should be served fresh
but not hot from the bakers oven. Slices loaves just before serving. The slices should not be
too thin, in order to retain all the favour of the bread.
The reliant on the technology has been proven to be the tools of developments. Bread
improvers and dough conditioners are often used in producing commercial breads to reduce
the time needed for rising and to improve texture and volume. Chemical substances
commonly

used

as

bread

improvers

include ascorbic

acid, hydrochloride, sodium

metabisulfate, ammonium chloride, various phosphates, amylase, and protease. Salt is one of
the most common additives used in production. In addition to enhancing flavor and restricting
yeast activity, salt affects the crumb and the overall texture by stabilizing and strengthening
the gluten. As the technologies at scale has potential to produce bread at higher yields. Bread
is not just a side table dish but it become one of the staple food with varieties way of eating it.

BREAD SAUCE

An English sauce made with breadcrumbs and seasoned milk it traditionally accompanies
roast game and poultry dishes.