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Bread Flash News
3Com Corporation does not intend, and disclaims any obligation, to update anyforward-looking information contained in this release or with respect to theannouncements described herein. The non-GAAP measures used by the Company exclude restructuring, amortization,stock-based compensation expense and, if applicable in the relevant period,unusual items, such as those items detailed in the tables attached to this pressrelease.
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The yeast used for leavening bread is Saccharomyces cerevisiae, the same species used for brewing alcoholic beverages.
Water is mixed with flour, salt and the leavening agent (baker's yeast or sourdough starter).
Other stories and myths surround this piece of the bread in Irish Mythology.
The mixed dough is then allowed to rise one or more times (a longer rising time results in more flavor, so bakers often punch down the dough and let it rise again), then loaves are formed, and (after an optional final rising time) the bread is baked in an oven.Many breads are made from a straight dough, which means that all of the ingredients are combined in one step, and the dough is baked after the rising time.
It can also refer to white bread with added colouring (often caramel colouring) to make it 'brown'; commonly labeled in America as "Wheat" bread (as opposed to "Whole Wheat" bread.)CBS Interactive Inc.
Chemical substances commonly used as bread improvers include ascorbic acid, hydrochloride, sodium metabisulfate, ammonium chloride, various phosphates, amylase, and protease.Sodium/salt is one of the most common additives used in production.
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