Products labelled with the words "multi-grain," "stone-ground," "100% wheat," "seven-grain," "pumpernickel," "organic," or "bran" may actually contain little or no whole grain. Consumers need to look for "100% whole grain" on a label to benefit from the goodness of all three parts of the grain.

he glycemic index of whole-grain bread (40) is lower than that of whole-wheat (50) because the flour hasn't undergone the process of bolting. In view of its low glycemic index, whole-grain bread induces a weak glycemic reaction (amount of sugar released into the bloodstream) and limits the storage of fatty acids (fat) because there is no excessive release of insulin (a hormone that lowers glycemia and stimulates fat retention).

Answer: White bread and whole grain breads are not the same thing. When white flour is milled, the outer bran layer and the germ are separated. The germ is taken off because it contains fat. When the fat in the germ turns rancid, the flour is ruined. The bran is removed because it is coarse in texture, brown in color and has flavor that some people do not like. However, bran is where the fiber is located and is lost during the milling process.

Foods that qualify as grains/breads are foods that are enriched or whole-grain or made from enriched or whole-grain meal or flour. Bran and germ are credited the same as enriched or whole-grain meal or flour. Sweet foods such as cookies or cakes when made with enriched or whole-grain meal or flour and served may be counted in the SNACK program. Sweet snack foods should not be served as part of a snack more than twice a week.

If you take a close look at the questions you will see that they are all action oriented. None of the questions asks what you "like," what you "prefer," or what you "want.

It is likely that too little liquid was added to your dough. During bread making one adds liquid to the yeast to stimulate its production of CO2 allowing the dough to rise. If too little liquid is added the yeast cannot produce enough gluten, causing the loaf to be too small and dense.

If the mineral solution is dehydrated, it should grow crystals rather than returning to a powder form metallic particles. The mineral solution must also pass the "Tyndall Effect" test. When a laser beam is directed though the solution, no light will be refracted and thus seen by the eye.

A whole grain, such as oats, barley, wheat, millet, brown rice and others contain every part of the grain: the bran (outer layer), the endosperm (middle layer) and the germ (inner layer). Refined grains such as white flour products are stripped of these health-promoting parts.

Flax, or flaxseeds, can be used in a variety of foods, including bread, to add flavor and texture. Besides its mild, nutty flavor, flax provides health benefits as well. Flax is naturally low in saturated fat, but rich in ALA, an essential omega-3 fatty acid. Research has shown that flax helps lower blood cholesterol levels and helps reduce inflammation, therefore reducing the risk of certain chronic diseases such as heart disease and stroke.

Why? Because PKD is a genetic disease, not a communicable disease. So any cattery lucky enough to have only PKD negative foundation stock AND never bring in a PKD positive cannot produce PKD positive cats, and thus will be a PKD free cattery.

If you are trying to create a document with true fixed spaced character, try using Courier with 100% word and character spacing and no tracking.

Leather is made from animal skins or hides. The top layer of the hide is the toughest and most durable, but also has small imperfections caused by the animal getting scratched by barbed wire or from insect bites which have healed but remain slightly visible. An important point is that if you see these slight imperfections, it is proof that you are getting authentic Top Grain Leather. They do not weaken the leather.

Grain is present due to the nature of the wood these marks are not defects in the wood and are only natural.

All bread has yeast and the idea is that you TOAST it WELL. This kills the yeast. I would avoid sourdough and fruity breads but the others are fine. Return to Top.

Our bread rises as a result of the starter method we use. All Pacific Bakery products are made under supervision of Kosher Overseers of America (KOA). They are not suitable for Passover because they are leavened.

These products are not recommended for canning; choose recipes that you can freeze. In fact, most of these products are not really "canned." The directions call for baking in the jar and then closing with a canning lid. Many recipes for quick breads and cakes are low-acid and have the potential for supporting the growth of a bacteria like Clostridium botulinum if it is present inside the closed jar. One university's research showed a high potential for problems.

Any other questions not answered here please contact the Food & Nutrition Services office at 915-779-4216

Commercial breads can contain non-vegan ingredients, including whey, honey, shortening (some labels specify vegetable shortening, which is vegan), milk, and eggs. Sodium stearyl lactylate, glycerides, emulsifiers, natural flavor, mono- and diglycerides, glycerides, emulsifiers, artificial flavor, and lactase are just a few of the ingredients that, although not in every case necessarily animal-derived, should be considered non-vegan. Some bakeries grease the bread pans with animal fat.

Ezekiel, Essene and Manna breads are made from 100% sprouted grains, as opposed to all other commercially available sprouted grain breads which also have regular flour included in the recipe. The lectins in many grains are contained in the seed coat. The seed coat is actually metabolized by the seed/grain when it is germinated, thereby eliminating the lectin and rendering the food useable. New brand names of sprouted grain bread are continually coming to market.

The Zone is not about completely avoiding certain foods, but more about making wise choices and balancing your foods. No food is absolutely banned on the Zone. While these food items should not be used often, it is ok to include them with your meals on occasion. As a general rule, you should try to keep unfavorable carbohydrates to 25% or less of your total carbohydrate allotment.

For answers, experiments, pictures and step by step instructions for making bread, visit this website: www.howstuffworks.com/bread.html.

instant read thermometer will let you know when the bread is thoroughly cooked. It should read at 190 degrees F when put into the middle of the bread after baking. If the cycle is over and bread is not cooked all the way through, you may finish it in your conventional oven. Another option, if you bread maker has a Bake Only cycle, is finishing it in the pan. However, most machines need time to cool off before they can bake again.

Bread collapsing may be a sign that you are using too much liquid. When too much fluid is added gluten growth is stimulated so much that the dough cannot hold its structure and collapses.

Batter bread is a shortcut, no-knead yeast bread. Ingredients are simply mixed, then the batter is spread in a pan to rise and bake.

Sourdough, named for its unique flavor, has a slightly sour flavor. The bread won fame in the gold rush days when each prospector carried his own pot of yeast starter (a mixture of yeast, water and flour) for making breads and griddle cakes.

the tannery, a leather hide is split into 2 layers - top grain and the lower grain or "split." The lower, bottom grain is the flesh piece and may be split one or more times. The lower grain is likely to be used on the outside parts of a piece of furniture.

Molds are part of a larger group of microorganisms called fungi. Fungi are found everywhere, but soil, air, water, and decaying organic matter are prime sources. Molds are microscopic plants made up of several cells. Many have a filament and a head that contains spores that can spread through the air and start new mold plants.

One thing you can try is to put ½ tablespoon of oil in each corner of the pan before adding the water. This method has worked well for many people.