Bread Matters (39 page)

5.
Moreno-Ancillo, A. et al (2004).
Bread eating induced oral angioedema due to alpha-amylase allergy.
J Investig Allergol Clin Immunol. 2004;14(4):346—7. An earlier study, part-funded by two major enzyme manufacturers, had concluded that people sensitised to Aspergillus species fungi were unlikely to react to alpha-amylase and hemicellulase (derived from Aspergillus) enzymes ingested from baked bread. See: Cullinan et al (1997).
Clinical responses to ingested alpha-amylase and hemicellulase in persons sensitized to Aspergillus fumigatus.
Allergy. 1997;52:346-349.

6.
Sander, I., Raulf-Heimsoth, M., Van Kampen, V., Baur, X. (2000).
Is fungal alpha-amylase in bread an allergen?
Clin Exp Allergy. 2000 Apr;30(4):560—5.

7.
Graham, R. D., Welch, R. M. and Bouis, H. E. (2001).
Addressing micronutrient malnutrition through enhancing the nutritional quality of staple foods: principles, perspectives and knowledge gaps.
Advances in Agronomy, 70:77—142.

8.
INRA (2002).
The nutritional value of bread can be much improved.
http://w3.inra.fr/ presse/fev02/gb/nb2.htm

9.
Schroeder, H. (1971).
Losses of vitamins and trace minerals resulting from processing and preservation of foods.
Am J Clin Nutr. 1971 May; 24(5):562-73.

10.
Chaurand, M. et al (2005).
Influence du type de mouture (cylindres vs meules) sur les teneurs en minéraux des différentes fractions du grain de blé en cultures conventionelles et biologiques.
Industries des Céréales. 2005:142.

11.
Fredriksson, H. et al (2004).
Fermentation reduces free asparagine in dough and acrylamide content in bread.
Cereal Chem. 81(5):650—653.

12.
Batifoulier, F., Verny, M-A., Chanliaud, E., Rémésy, C. and Demigné, C. (2005).
Effect of different breadmaking methods on thiamine, riboflavin and pyridoxine contents of wheat bread.
Journal of Cereal Science 42 (2005) 101—108.

CHAPTER 2

1.
Link between excessive calcium and prostate cancer: http://www.nutra ingredients.com/news/ng.asp? id = 63908

2.
Zhou W. et al (2005).
Dietary iron, zinc, and calcium and the risk of lung cancer.
Epidemiology. 2005 Nov;16(6):772-9.

3.
Lindenmeier, M. and T. Hoffmann (2004).
Influence of baking conditions and precursor supplementation on the amounts of the antioxidant pronyl-L-lysine in bakery products.
J Agric Food Chem. 2004, 52(2):350-4.

4.
Katina, K. et al (2005).
Potential of sourdough for healthier cereal products.
Trends in Food Science & Technology 16 (2005) 104-112.

5.
Lopez, H. et al (2003).
Making bread with sourdough improves mineral bioavailability from reconstituted whole wheat flour in rats.
Nutrition. 2003 June;19(6):524—530.

6.
Leenhardt, F. et al (2005).
Moderate decrease of pH by sourdough fermentation is sufficient to reduce phytate content of whole wheat flour through endogenous phytase activity.
J Agric Food Chem. 2005;53:98-102.

7.
Rosenquist, H. and Å. Hansen (1998).
The antimicrobial effect of organic acids, sour dough and nisin against Bacillus subtilis and B. licheniformis isolated from wheat bread.
Journal of Applied Microbiology. 1998;85:621-631.

8.
Sockett, P. N. (1991).
Food poisoning outbreaks associated with manufactured foods in England and Wales: 1980-89.
Communicable Disease Report 1, R105-R109.

9.
Pepe, O. et al (2003).
Rope-producing strains of
Bacillus spp.
from wheat bread and strategy for their control by lactic acid bacteria.
Appl Environ Microbiol. 2003 April; 69(4):2321-2329.

10.
Di Cagno, R. et al (2002).
Proteolysis by sourdough lactic acid bacteria: effects on wheat flour protein fractions and gliadin peptides involved in human cereal intolerance.
Appl Environ Microbiol. 2002 February; 68(2):623-633.

11.
Kobayashi, M. et al (2004).
Degradation of wheat allergen in Japanese soy sauce.
Int J Mol Med. 2004 Jun;13(6): 821-7.

12.
Mittag, D. et al (2005).
Immunoglobulin E-reactivity of wheat-allergic subjects (baker’s asthma, food allergy, wheat-dependent, exercise-induced anaphylaxis) to wheat protein fractions with different solubility and digestibility.
Mol Nutr Food Res. 2004 Oct;48(5):380-9.

13.
Di Cagno, R. et al (2004).
Sourdough bread made from wheat and non-toxic flours and started with selected lactobacilli is tolerated in coeliac sprue patients.
Appl Environ Microbiol. 2004 Feb;70(2): 1088-96.

14.
Stapledon, G. (1964, 1968)
Human Ecology.
Haughley: the Soil Association, 215.

15.
Quoted in Wrench, G. (1938).
The wheel of health.
London: C. W. Daniel.

16.
Chungui Lu et al. (2005).
Markedly different gene expression in wheat grown with organic or inorganic fertilizer.
Proc R Soc B (2005) 272:1901—1908.

17.
Soil Association (2001).
Organic farming, food quality and human health: a review of the evidence.
Bristol: Soil Association. See also:
Does Organic Food Have an ‘Extra Quality’?
Elm Farm Research Centre, www.efrc.com

CHAPTER 3

1.
William Morris, quoted in Stapledon, G. (1964, 1968).
Human Ecology.
Haughley: Soil Association, 217.

2.
Breadmakers: see http://www.esure.com/news_item.jsp?nId = 16808

CHAPTER 4

1.
High-protein wheat from the Black Isle: personal communication from Michael Marriage of Doves Farm.

2.
See the website of the Coeliac Society UK, http://www.coeliac.co.uk

3.
Stallknecht, G. F., Gilbertson, K. M. and Ranney, J. E. (1996).
Alternative wheat cereals as food grains: einkorn, emmer, spelt, kamut, and triticale.
http://www.hort. purdue.edu/newcrop/proceedings1996/v3-156.html

4.
Gänzle, M. et al (1998).
Modelling of growth of
Lactobacillus sanfranciscensis
and
Candida milleri
in response to process parameters of sourdough fermentation.
Appl Environ Microbiol. 1998 July; 64(7):2616-2623.

5.
Cauvain, S and Young, L. (2001).
Baking Problems Solved.
Cambridge: Woodhead, 66.

6.
Organic v. non-organic yeast production; see http://www.bioreal.ch/english/ comparison.html

CHAPTER 5

1.
Waterproof: Molokhovets, E. (1904).
Podarok Molodym Khozyaikam ili sredstvo k umen’sheniyu raskhodov v domashnem khozyaistve
(A Gift to Young Housewives or A Means of Reducing Household Expenses). St Petersburg: Klobukov, paragraph 3687 (my translation). An edited and annotated English translation of the 1897 edition is available as Toomre, J. (1998).
Classic Russian Cooking: Elena Molokhovets’ A Gift to Young Housewives.
Bloomington: Indiana University Press.

2.
Clarke, C. and Arendt, E. (2005).
A review of the application of sourdough technology to wheat breads.
Advances in Food & Nutrition, 39, 138—161.

3.
Doris Grant’s no-time dough. Grant, D. (1973).
Your Daily Food.
London: Faber & Faber, 79.

CHAPTER 9

1.
Monopolies Commission: quoted in BSSRS (1978).
Our daily bread: who makes the dough?
London: BSSRS.

2.
The crustless loaf: see The British Baker, 29.7.05.

CHAPTER 11

1.
Gerrard, J. & Sutton, K. (2005).
Addition of transglutaminase to cereal products may generate the epitope responsible for coeliac disease.
Trends in Food Science and Technology 16 (2005) 510-512.

CHAPTER 12

1.
Food Standards Agency (2002) McCance & Widdowson’s
The Composition of Foods,
6th summary edition. Cambridge: Royal Society of Chemistry. Bender, D. & Bender, A. (1999).
Benders’ Dictionary of Nutrition and Food Technology,
Seventh edition. Cambridge: Woodhead Publishing.

CHAPTER 13

1.
Elena Molokhovets: see notes to Chapter 5.

INDEX

The pagination of this electronic edition does not match the edition from which it was created. To locate a specific passage, please use the search feature of your e-book reader.

acetic acid, 11, 38, 40, 124, 157, 333

acid dough, 127

acrylamide, 27

‘activated dough development’ (ADD), 7, 54

Acton, Eliza, 73, 93-4, 105

additives: bread machine mixes, 83

Chorleywood Bread Process, 7, 8-19

in dried yeast, 91

for freshness, 28, 332—3

gluten-free bread, 297-8

laminated dough, 281-2

advertising, 54

Agrano, 93

agriculture, 19-20, 43-5

air kneading, 110

allergies: enzymes and, 12, 15, 16

lactic acid bacteria and, 41—2

wheat intolerance, 4—5

to yeast, 26

almonds: gluten-free cakes, 326

kulich, 261-3

luxury chocolate cake, 327—8

paskha, 263-4

stollen, 265-7

Altamura (semolina) bread, 222—4

amaranth flour, 303-5

amino acids, 121

amylase, 11-12, 16, 17, 83, 94

antioxidants, 39

apples, Charlotte Russe, 344-5

arkatena bread, 190-3

Armstrong, Alf, 198

artisan bakeries, 48-9, 53, 103

ascorbic acid, 9

ash content, flour classification, 77-8

Aspergillus oryzae,
83

aubergine and red pepper bruschetta, 337-9

autolysis, 105-6, 131

Bacillus
bacteria, 40

backferment, sourdough, 158

bacteria: ropy bread, 40

sourdough, 155, 156

see also
lactobacilli

bags, polythene, 58, 119, 334

baguettes, 117, 120

bajoa, 309

bakers’ percentages, 66—7

baker’s yeast, 89, 124

baking bread, 120-3

all-rye breads, 164

problems, 135-8

testing loaves, 122-3

timing, 128-35

‘Baking for a Living’ courses, 49

baking tins, 60, 116-17

baking trays, 60

Banfield, Walter, 139

bannock, semolina, raisin and fennel, 224-6

baps, 147-9

barley flakes, toppings, 247

barley flour, 85-6, 299-300

barm, 25-6, 27, 124

barm cake, 235

basic bread, 141—4

basic festive bread dough, 260—1

basic savoury bread dough, 212—13

baskets, proving, 61—2

batch bread, Scottish, 240-1

batching, 247

beer: Broon Geordie, 188

hop bread, 186-8

kvas, 347-9

besan,
306

biga, 126

bioavailability of minerals, 40, 125

Black Isle, 82

bleach, 9

blisters, on crust, 137—8

blood glucose levels, 40

bloomers, 120

Borodinsky bread, 168—71

bowls, 57

baking bread under, 249-50

bran: extraction rate, 76—7