History of bread (English Wikipedia)

Elkassabany, M.; Hoseney, R.C.; Seib, P.A. (1980). "Ascorbic Acid as an Oxidant in Wheat Flour Dough. I. Conversion to Dehydroascorbic Acid" (PDF). Cereal Chem. 57 (2): 85–87. Archived from the original (PDF) on 4 May 2013. Retrieved 9 February 2017.

allotment.org.uk

"Criticisms of the Chorleywood bread process". Archived from the original on 22 May 2012.

ancientgrains.org

Samuel, Delwen (1989). "Chapter 12: Their staff of life: Initial investigations on ancient Egyptian bread baking" (PDF). In Kemp, B. J. (ed.). Amarna Reports. Vol. 5. London: Egypt Exploration Society. pp. 1253–1290. ISBN 978-0-85698-109-8.
Samuel, Delwen (2000). "Chapter 22: Brewing and baking" (PDF). In Nicholson, P. T.; Shaw, I. (eds.). Ancient Egyptian materials and technology. Cambridge: Cambridge University Press. pp. 537–576. ISBN 9780521452571.

archive.today

Christianne L.H. Hupkens, Ronald A. Knibbe, and Maris J. Drop, for example, analyzed social class variation in the intake of fat and fiber, including white bread consumption, in Maastricht, Liège, and Aachen, "Social Class Differences in Women's Fat and Fibre Consumption: A Cross-National Study" 1995; the literature on class perceptions and diet is enormous.

bbc.co.uk

Briggs, Helen (17 July 2018). "Prehistoric bake-off: Recipe for oldest bread revealed". BBC News. British Broadcasting Corporation. Retrieved 17 July 2018.

books.google.com

Colledge, Sue; University College, London. Institute of Archaeology (2007). The Origins and spread of domestic plants in Southwest Asia and Europe. Left Coast Press. pp. 40–. ISBN 978-1-59874-988-5. Retrieved 5 July 2011.
Pyler, Ernst John (1958). Our Daily Bread. Siebel. p. 703.

cam.ac.uk

repository.cam.ac.uk

Samuel, D. (1994). An archaeological study of baking and bread in New Kingdom Egypt (doctoral thesis) (Thesis). University of Cambridge. doi:10.17863/CAM.15973.

chillicothecity.org

"Sliced Bread Turns 80 Years Old". Chillicothe Constitution-Tribune. 7 July 2008. Archived from the original on 12 November 2020. Retrieved 6 July 2011.

choosemyplate.gov

"Grains - What foods are in the grain group?". ChooseMyPlate.gov. USDA.gov. 1 October 2009. Retrieved 6 January 2012.

doi.org

Arranz-Otaegui, Amaia; Gonzalez Carretero, Lara; Ramsey, Monica N.; Fuller, Dorian Q.; Richter, Tobias (16 July 2018). "Archaeobotanical evidence reveals the origins of bread 14,400 years ago in northeastern Jordan". Proceedings of the National Academy of Sciences. 115 (31): 7925–7930. Bibcode:2018PNAS..115.7925A. doi:10.1073/pnas.1801071115. PMC 6077754. PMID 30012614.
Samuel, D. (1994). An archaeological study of baking and bread in New Kingdom Egypt (doctoral thesis) (Thesis). University of Cambridge. doi:10.17863/CAM.15973.
Samuel, D. (1996). "Investigation of Ancient Egyptian Baking and Brewing Methods by Correlative Microscopy". Science. 273 (5274): 488–490. Bibcode:1996Sci...273..488S. doi:10.1126/science.273.5274.488. PMID 8662535. S2CID 19453393.
Samuel, Delwen (2002). "Bread in archaeology". Civilisations (49): 27–36. doi:10.4000/civilisations.1353.
Davis, James (2004). "Baking for the Common Good: A Reassessment of the Assize of Bread in Medieval England". The Economic History Review. 57 (3): 465–502. doi:10.1111/j.1468-0289.2004.00285.x. ISSN 0013-0117. JSTOR 3698543.
American Dietetic Association (2005). "Position of the American Dietetic Association: Fortification and Nutritional Supplements". Journal of the American Dietetic Association. 105 (8): 1300–1311. doi:10.1016/j.jada.2005.06.009. PMID 16182650.

fob.uk.com

"Modern History of Bread - 20th Century UK". Federation of Bakers.

grantsbakery.co.uk

"Bread: The Most Important Thing In Human History". Grants. 29 November 2022. Retrieved 29 November 2022.
Bakery, Grant's. "Bread: The Most Important Thing In Human History". Grant's Bakery. Retrieved 1 December 2022.
"Bread: The Most Important Thing In Human History". Grants. Retrieved 29 November 2022.
"Bread: The Most Important Thing In Human History". Grants. 29 November 2022. Retrieved 29 November 2022.

harvard.edu

ui.adsabs.harvard.edu

Arranz-Otaegui, Amaia; Gonzalez Carretero, Lara; Ramsey, Monica N.; Fuller, Dorian Q.; Richter, Tobias (16 July 2018). "Archaeobotanical evidence reveals the origins of bread 14,400 years ago in northeastern Jordan". Proceedings of the National Academy of Sciences. 115 (31): 7925–7930. Bibcode:2018PNAS..115.7925A. doi:10.1073/pnas.1801071115. PMC 6077754. PMID 30012614.
Samuel, D. (1996). "Investigation of Ancient Egyptian Baking and Brewing Methods by Correlative Microscopy". Science. 273 (5274): 488–490. Bibcode:1996Sci...273..488S. doi:10.1126/science.273.5274.488. PMID 8662535. S2CID 19453393.

jstor.org

Davis, James (2004). "Baking for the Common Good: A Reassessment of the Assize of Bread in Medieval England". The Economic History Review. 57 (3): 465–502. doi:10.1111/j.1468-0289.2004.00285.x. ISSN 0013-0117. JSTOR 3698543.

newenglandhistoricalsociety.com

"Sylvester Graham, Health Food Nut, Makes Butchers and Bakers Go Crackers". New England Historical Society. 25 April 2014. Retrieved 29 June 2022.

nih.gov

pubmed.ncbi.nlm.nih.gov

Arranz-Otaegui, Amaia; Gonzalez Carretero, Lara; Ramsey, Monica N.; Fuller, Dorian Q.; Richter, Tobias (16 July 2018). "Archaeobotanical evidence reveals the origins of bread 14,400 years ago in northeastern Jordan". Proceedings of the National Academy of Sciences. 115 (31): 7925–7930. Bibcode:2018PNAS..115.7925A. doi:10.1073/pnas.1801071115. PMC 6077754. PMID 30012614.
Samuel, D. (1996). "Investigation of Ancient Egyptian Baking and Brewing Methods by Correlative Microscopy". Science. 273 (5274): 488–490. Bibcode:1996Sci...273..488S. doi:10.1126/science.273.5274.488. PMID 8662535. S2CID 19453393.
American Dietetic Association (2005). "Position of the American Dietetic Association: Fortification and Nutritional Supplements". Journal of the American Dietetic Association. 105 (8): 1300–1311. doi:10.1016/j.jada.2005.06.009. PMID 16182650.

ncbi.nlm.nih.gov

Arranz-Otaegui, Amaia; Gonzalez Carretero, Lara; Ramsey, Monica N.; Fuller, Dorian Q.; Richter, Tobias (16 July 2018). "Archaeobotanical evidence reveals the origins of bread 14,400 years ago in northeastern Jordan". Proceedings of the National Academy of Sciences. 115 (31): 7925–7930. Bibcode:2018PNAS..115.7925A. doi:10.1073/pnas.1801071115. PMC 6077754. PMID 30012614.

phys.org

"Prehistoric man ate flatbread 30,000 years ago: study". phys.org. Retrieved 13 August 2019.

rsc.org

eic.rsc.org

Coley, Noel (1 March 2005). "The fight against food adulteration". Education in Chemistry. Vol. 42, no. 2. Royal Society of Chemistry. pp. 46–49. Archived from the original on 14 June 2018. Retrieved 14 June 2018.

sciencefromisrael.com

"Feldman, Moshe and Kislev, Mordechai E., Israel Journal of Plant Sciences, Volume 55, Number 3–4 / 2007, pp. 207–21, Domestication of emmer wheat and evolution of free-threshing tetraploid wheat in "A Century of Wheat Research-From Wild Emmer Discovery to Genome Analysis", Published Online: 3 November 2008". Archived from the original on 6 December 2013. Retrieved 6 July 2011.

semanticscholar.org

api.semanticscholar.org

Samuel, D. (1996). "Investigation of Ancient Egyptian Baking and Brewing Methods by Correlative Microscopy". Science. 273 (5274): 488–490. Bibcode:1996Sci...273..488S. doi:10.1126/science.273.5274.488. PMID 8662535. S2CID 19453393.

spectator.co.uk

Gulliver, Katrina (2 September 2017). "The fruits of imperialism". The Spectator. Retrieved 25 October 2020.

theguardian.com

Behrendt, Larissa (22 September 2016). "Indigenous Australians know we're the oldest living culture – it's in our Dreamtime | Larissa Behrendt". The Guardian. ISSN 0261-3077. Retrieved 13 August 2019.

ucl.ac.uk

blogs.ucl.ac.uk

Gonzalez Carretero, Lara (9 February 2017). "3,500-year-old bread and beer from the New Kingdom, Egypt". Retrieved 17 April 2017.

web.archive.org

"Feldman, Moshe and Kislev, Mordechai E., Israel Journal of Plant Sciences, Volume 55, Number 3–4 / 2007, pp. 207–21, Domestication of emmer wheat and evolution of free-threshing tetraploid wheat in "A Century of Wheat Research-From Wild Emmer Discovery to Genome Analysis", Published Online: 3 November 2008". Archived from the original on 6 December 2013. Retrieved 6 July 2011.
Coley, Noel (1 March 2005). "The fight against food adulteration". Education in Chemistry. Vol. 42, no. 2. Royal Society of Chemistry. pp. 46–49. Archived from the original on 14 June 2018. Retrieved 14 June 2018.
"Sliced Bread Turns 80 Years Old". Chillicothe Constitution-Tribune. 7 July 2008. Archived from the original on 12 November 2020. Retrieved 6 July 2011.
"Criticisms of the Chorleywood bread process". Archived from the original on 22 May 2012.
Elkassabany, M.; Hoseney, R.C.; Seib, P.A. (1980). "Ascorbic Acid as an Oxidant in Wheat Flour Dough. I. Conversion to Dehydroascorbic Acid" (PDF). Cereal Chem. 57 (2): 85–87. Archived from the original (PDF) on 4 May 2013. Retrieved 9 February 2017.

worldcat.org

Behrendt, Larissa (22 September 2016). "Indigenous Australians know we're the oldest living culture – it's in our Dreamtime | Larissa Behrendt". The Guardian. ISSN 0261-3077. Retrieved 13 August 2019.
Davis, James (2004). "Baking for the Common Good: A Reassessment of the Assize of Bread in Medieval England". The Economic History Review. 57 (3): 465–502. doi:10.1111/j.1468-0289.2004.00285.x. ISSN 0013-0117. JSTOR 3698543.