Breads Around Town
Chapter 4 - Photosynthesis and Cellular Respiration
Breads are perfect with almost every meal. Not surprisingly, just about every culture has its own type of bread. Breads can either be flat or leavened (made to rise) and can be formed into a variety of shapes. No matter how you slice it, bread is an excellent source of energy-rich carbohydrates. To learn more about breads, visit the following sites:- How We Make Hammond's Pretzels
- This commercial site describes the lengthy history of the pretzel (dating back to 600 A.D.) and takes you on a step-by-step tour of the pretzel-making process.
- Tortilla Industry Association
- This site contains tortilla news, nutritional information, recipes, trivia, and links to tortilla retailers near and far.
- Fleischmann's Yeast
- This site is dedicated to breads and bread making. There are great recipes to try in either a bread machine or a conventional oven.
- Microbe Zoo
- For more on microbes, fermentation, and food visit the Snack Bar.
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