macerate
Definition: | (verb) To make soft, usually by steeping in liquid, and cause to disintegrate as a result. |
Synonyms: | soften |
Usage: | The stale bread was left to macerate in a bowl of milk for a few hours. Discuss. |
Definition: | (verb) To make soft, usually by steeping in liquid, and cause to disintegrate as a result. |
Synonyms: | soften |
Usage: | The stale bread was left to macerate in a bowl of milk for a few hours. Discuss. |
Posted in Educational, Uncategorized
Tagged Ailanthus triphysa, Aluminium foil, AppData, Automobile, Bread, French toast, macerate, Olive oil, Oven, Ranch dressing, Staling
Prostia_omeneasca_Povestea Drobului de Sare_ Ion Creanga (click to access here)
Posted in ARTISTS AND ARTS - Music, BOOKS, Educational, Health and Environment, MEMORIES, MY TAKE ON THINGS, ONE OF MY FAVORITE THINGS, PEOPLE AND PLACES HISTORY, GEOGRAPHY, Special Interest, SPIRITUALITY, Uncategorized
Tagged 14th Street (Manhattan), AFC North, Aperture Foundation, Arizona, Arlene's Grocery, Author, Baby Mama (film), billboard magazine, Bowery, Bread, Brian Hoyer, Brooklyn, Cincinnati, Cincinnati Bengals, Cleveland Browns, CMJ, Cody Simpson, Moon, New York City, The Kills
@AmDiabetesAssn@US_FDA go shop for healthy rye bread: Try Los Angeles major chain grocery stores! see reference pic.twitter.com/4mBbceFuHU
— George Bost (@georgebost) October 22, 2014
unfortunately Streit bakery moved 60 miles away! So many older people are left to buy unfit (yet the only one closer to the real stuff! and only at Ralph: the rest of the groceries have nada (or zilch)
Not that the name “Forest Hills” isn’t sensitive enough (most our cemeteries around here are called, yes Forest Hills! But just reading the ingredients on this label makes you may ask both AmDiabetes Assoc and the FDA why don’t they have a real program for managing diabetes, in addition to charts an recognition of an existing problem, and then transferring the full responsibility on the sufferer? Start with recommending the food industry make dark rye bread with unbleached, enriched wheat four, and dark rye floor: here is an example of what a bread label should read for diabetes sufferers.
@georgebost
· https://euzicasa.wordpress.com
Posted in Educational, Hazardous Materials Exposure, Health and Environment, IN THE SPOTLIGHT, MEMORIES, MY TAKE ON THINGS, News, ONE OF MY FAVORITE THINGS, PEOPLE AND PLACES HISTORY, GEOGRAPHY, Uncategorized
Tagged Bread, EUZICASA, fda, Food, Gluten-free diet, Los Angeles, Motley Fool, Panera Bread, rye bread
Risk of Eating Moldy Bread | LIVESTRONG.COM Eating moldy bread could lead to death. Photo Credit bread. slices of bread with seeds image by L. Shat from Fotolia.com
Azodicarbonamide | |
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Identifiers | |
CAS number | 123-77-3 ![]() |
PubChem | 31269 |
ChemSpider | 4575589 ![]() |
UNII | 56Z28B9C8O ![]() |
EC-number | 204-650-8 |
ChEMBL | CHEMBL28517 ![]() |
Jmol-3D images | Image 1 |
Properties | |
Molecular formula | C2H4N4O2 |
Molar mass | 116.08 g mol−1 |
Appearance | Yellow to orange/red crystalline powder |
Hazards | |
MSDS | External MSDS |
EU classification | Harmful (XN) |
R-phrases | R42 R44 |
S-phrases | S22 S24 S37 |
NFPA 704 | |
![]() ![]() ![]() Except where noted otherwise, data are given for materials in their standard state (at 25 °C (77 °F), 100 kPa) |
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Infobox references |
Azodicarbonamide, or azobisformamide, is a chemical compound with the molecular formula C2H4O2N4.[1] It is a yellow to orange red, odorless, crystalline powder. As a food additive, it is known by the E number E927.
Azodicarbonamide is used as a food additive, a flour bleaching agent and improving agent. It reacts with moist flour as an oxidizing agent.[2] The main reaction product is biurea,[3] a derivative of urea, which is stable during baking. Secondary reaction products include semicarbazide[4] and ethyl carbamate.[5] The United States permits the use of azodicarbonamide at levels up to 45 ppm.[6] In Australia[citation needed] the use of azodicarbonamide as a food additive is banned. In Singapore, use is punishable by up to 15 years in prison and a fine of $450,000[citation needed].
The principal use of azodicarbonamide is in the production of foamed plastics as an additive. The thermal decomposition of azodicarbonamide results in the evolution of nitrogen, carbon monoxide, carbon dioxide, and ammonia gases, which are trapped in the polymer as bubbles to form a foamed article.
Azodicarbonamide as used in plastics, synthetic leather and other uses can be pure or modified. This is important because modification affects the reaction temperatures. Pure azodicarbonamide generally reacts around 200 °C, but there are some products that the reaction temperature must be lower, depending on the application. In the plastic, leather and other industries, modified azodicarbonamide (average decomposition temperature 170 °C) contains additives that accelerate the reaction or react at lower temperatures.
Azodicarbonamide as a blowing agent in plastics has been banned in Europe since August 2005 for the manufacture of plastic articles that are intended to come into direct contact with food.[7]
In the United States, azodicarbonamide has generally recognized as safe (GRAS) status and is allowed to be added to flour at levels up to 45 ppm.[8]
In the UK, the Health and Safety Executive has identified azodicarbonamide as a respiratory sensitizer (a possible cause of asthma) and determined that products should be labeled with “May cause sensitisation by inhalation.”[9] TheWorld Health Organization has linked azodicarbonamide to “respiratory issues, allergies and asthma.” Britain, Europe, and Australia now ban its use in food.[10]
Toxicological studies of the reactions of azodicarbonamide show that it is rapidly converted in dough to biurea, which is a stable compound not decomposed upon cooking.[11]
Posted in Educational, Environmental Health Causes, FOOD AND HEALTH, Hazardous Materials Exposure, Health and Environment, IN THE SPOTLIGHT, News, PEOPLE AND PLACES HISTORY, GEOGRAPHY, Uncategorized
Tagged Azodi, Azodicarbonamide, Bread, Food, food additive, Food and Drug Administration, Subway, United States, wikipedia
Posted in Uncategorized
Tagged Bread, Chick-fil-A, Cooking, Food, Home, Kraft Foods, petition, Subway
While seeking a bacterial cause for the nutritional disorder beriberi, Eijkman, a Dutch pathologist, noticed a resemblance between a nerve disorder in his laboratory chickens and the symptoms of beriberi. He traced the chickens’ disorder to a change in their feed—it had been switched from brown to white rice—and surmised that white rice lacked a dietary component found in brown rice. This eventually led to the discovery of vitamins and earned him a 1929 Nobel Prize, which he shared with whom? More… Discuss
Posted in Educational, FOOD AND HEALTH, IN THE SPOTLIGHT, MEMORIES, PEOPLE AND PLACES HISTORY, GEOGRAPHY, Uncategorized
Tagged Bread, Brown rice, Cooking, Food, Grains, Rice, White rice, Whole grain
But back to Streit’s Bakery: Beside the most delicious pastries, of French, Austrian, and German recipes, they make the most beautiful and delicious wedding cakes, and as you can see from the pictures, also Christmas gingerbread doll houses, all handmade, of fresh, all to the order. It is one of those places where is hard to comprehend how all these thinks are made: but they have great decorators, as you can see. Napoleons, cream puffs, eclaires, double chocolate fudge cakes…So delicious, they can compete with the finest european and continental deserts. Also they make Christmas walnuts rolls, just like my grandma used to make, long time ago.
I hope they will be there for many years to come.
Give it a try friends if it is in your way.
Posted in FOOD AND HEALTH, MEMORIES, PEOPLE AND PLACES HISTORY, GEOGRAPHY, Uncategorized
Tagged Baked Goods, Bakery, Bread, Bucharest, Christmas, Food, Los Angeles