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This used the intense mechanical working of dough, and control of gases touching dough, to dramatically reduce the fermentation period and the time taken to produce a loaf at the expense of taste and nutrition. [35] For generations, white bread was the preferred bread of the rich while the poor ate dark (whole grain) bread.
Bread in Spain has an ancient tradition with various preparations in each region. Wheat is by far the most cultivated cereal, as it withstands the dry climate of the interior of the country. Since time immemorial, bread (pan in Spanish) [n. 1] is a staple food that accompanies all daily meals, all year
Because wheat was the most expensive grain to grow, and the process to sift it labor-intensive, white flour was generally limited to special occasions and the wealthy, until the mid-19th century. Then industrial processes eliminated the labor cost, allowing prices to fall until it was accessible to the middle class. [5]
White flour became adopted in many cultures because it was thought to be healthier than dark flours during the late Middle Ages. [ citation needed ] As white flour was more expensive it became a fashionable indicator of perceived social status and tended to be consumed mostly by the richer classes.
Brown rice flour has higher nutritional value than white rice flour. Sorghum flour is made from grinding whole grains of the sorghum plant. It is called jowar in India. Tapioca flour, produced from the root of the cassava plant, is used to make breads, pancakes, tapioca pudding, a savoury porridge called fufu in Africa, and is used as a starch.
Flour provides the primary structure, starch and protein to the final baked bread. The protein content of the flour is the best indicator of the quality of the bread dough and the finished bread. While bread can be made from all-purpose wheat flour, a specialty bread flour, containing more protein (12–14%), is recommended for high-quality bread.
The term "dessert" comes from the Old French desservir, 'to clear a table', literally 'to un-serve', and originated during the Middle Ages. It would typically consist of dragées and mulled wine accompanied by aged cheese, and by the Late Middle Ages could also include fresh fruit covered in honey, sugar, or syrup and boiled-down fruit pastes.
Limited extant examples of gristmills can be found in Europe from the High Middle Ages. An extant well-preserved waterwheel and gristmill on the Ebro River in Spain is associated with the Real Monasterio de Nuestra Senora de Rueda, built by the Cistercian monks in 1202. The Cistercians were known for their use of this technology in Western ...