రొట్టె: కూర్పుల మధ్య తేడాలు
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Nrgullapalli (చర్చ | రచనలు) చిదిద్దుబాటు సారాంశం లేదు |
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[[దస్త్రం:FD 1.jpg|thumb|right|300px|Various breads]]
{{nutritionalvalue | name=Bread, white (typical) | kJ=1113 | fat=3 g | carbs=51 g | fiber=2.4 g | protein=8 g | niacin_mg=4 | thiamin_mg=0.5 | riboflavin_mg=0.3 | sodium_mg=681 | right=1}}
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తాజా రొట్టె మంచి [[రుచి]], [[వాసన]], నాణ్యత కలిగి దుదిలాగ మెత్తగా ఉంటుంది. దీనిని తాజాగా ఉంచడం చాలా ముఖ్యం. గట్టిపడిపోతే రొట్టె పాడయినట్లుగా భావిస్తారు. ఆధునిక రొట్టెలు కొన్ని సారులు కాగితం లేదా ప్లాస్టిక్ పొరతో చుట్టివుంచుతారు, లేదా రొట్టెలకోసం ప్రత్యేకమైన పెట్టె (Breadbox) లలో నిలువచేస్తారు. తడిగా ఉన్న ప్రదేశాలలో రొట్టె మీద [[బూజు]] (Mold) పడుతుంది. అందువలన వీటిని తక్కువ ఉష్ణోగ్రత వద్ద ఉంచడం మంచిది.
==History==
{{Main|History of bread}}
[[File:7-alimenti, pane, Taccuino Sanitatis, Casanatense 4182.jpg|thumb|Bread shop, ''[[Tacuinum Sanitatis]]'' from Northern Italy, beginning of the 15th century]]
Bread is one of the oldest prepared foods. Evidence from 30,000 years ago in Europe and Australia revealed starch residue on rocks used for pounding plants.<ref>{{cite news|url=http://www.physorg.com/news/2010-10-prehistoric-ate-flatbread-years.html|title=Prehistoric man ate flatbread 30,000 years ago: study|date=19 October 2010|publisher=Physorg.com|agency=Agence France-Presse|accessdate=19 October 2010}}</ref><ref>{{Cite news|last=Behrendt|first=Larissa|url=https://www.theguardian.com/commentisfree/2016/sep/22/indigenous-australians-know-were-the-oldest-living-culture-its-in-our-dreamtime|title=Indigenous Australians know we're the oldest living culture – it's in our Dreamtime {{!}} Larissa Behrendt|date=2016-09-22|work=The Guardian|access-date=2020-02-08|language=en-GB|issn=0261-3077}}</ref> It is possible that during this time, starch extract from the roots of plants, such as cattails and [[ferns]], was spread on a flat rock, placed over a fire and cooked into a primitive form of flatbread. The world's oldest evidence of bread-making has been found in a 14,500-year-old [[Natufian culture|Natufian]] site in Jordan's northeastern desert.<ref>{{cite web|url=https://www.bbc.co.uk/news/science-environment-44846874|title=Prehistoric bake-off: Scientists discover oldest evidence of bread|work=BBC|date=17 July 2018|accessdate=17 July 2018}}</ref><ref>Amaia Arranz-Otaegui, Lara Gonzalez Carretero, Monica N. Ramsey, Dorian Q. Fuller, and Tobias Richter: ''Archaeobotanical evidence reveals the origins of bread 14,400 years ago in northeastern Jordan''. PNAS, 2018-07-11 ([http://www.pnas.org/content/early/2018/07/10/1801071115 online])</ref> Around 10,000 BC, with the dawn of the [[Neolithic]] age and the spread of agriculture, grains became the mainstay of making bread. Yeast spores are ubiquitous, including on the surface of [[cereal|cereal grains]], so any dough left to rest leavens naturally.<ref>{{cite book | first=Harold| last=McGee | year=2004 | title=On food and cooking | publisher=Scribner | isbn=978-0-684-80001-1 |page=517}}</ref>
There were multiple sources of [[leavening]] available for early bread. Airborne yeasts could be harnessed by leaving uncooked dough exposed to air for some time before cooking. [[Pliny the Elder]] reported that the [[Gauls]] and [[Iberians]] used the foam skimmed from [[beer]] called [[barm]] to produce "a lighter kind of bread than other peoples" such as [[barm cake]]. Parts of the ancient world that drank wine instead of beer used a paste composed of [[grape]] juice and flour that was allowed to begin fermenting, or wheat bran steeped in [[wine]], as a source for [[yeast]]. The most common source of leavening was to retain a piece of dough from the previous day to use as a form of sourdough [[Bread starter|starter]], as Pliny also reported.<ref>{{cite book | first=Reay | last=Tannahill | year=1973 | title=Food in History | publisher=Stein and Day | isbn=978-0-8128-1437-8 |pages=68–69}}</ref><ref>{{cite book |author=Pliny the Elder |title=Natural History |date=1938 |publisher=Loeb Classics |pages=1.255 |url=http://www.loebclassics.com/view/pliny_elder-natural_history/1938/pb_LCL371.255.xml?readMode=recto |quote=Generally however they do not heat it up at all, but only use the dough kept over from the day before; manifestly it is natural for sourness to make the dough ferment}}</ref>
The [[Chorleywood bread process]] was developed in 1961; it uses the intense mechanical working of dough to dramatically reduce the [[fermentation (food)|fermentation]] period and the time taken to produce a loaf. The process, whose high-energy mixing allows for the use of grain with a lower protein content, is now widely used around the world in large factories. As a result, bread can be produced very quickly and at low costs to the manufacturer and the consumer. However, there has been some criticism of the effect on nutritional value.<ref>[https://web.archive.org/web/20120522022319/http://www.allotment.org.uk/recipes/bread-making/chorleywood-process Chorleywood Industrial Bread Making Process]. allotment.org.uk</ref><ref>[https://www.bbc.com/news/magazine-13670278 bbc.com: "Chorleywood: The bread that changed Britain"], 7 Jun 2011</ref><ref>[https://www.fob.uk.com/about-the-bread-industry/history-of-bread-antiquity/history-bread-20th-century/ fob.co.uk: "History of bread – 20th century"]</ref>
== రొట్టెలలో రకాలు ==
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