@prefix dbpprop: .
@prefix dbpedia: .
dbpedia:Hamburger dbpprop:mainIngredient dbpedia:Bread .
dbpedia:Ajoblanco dbpprop:mainIngredient dbpedia:Bread .
@prefix ns2: .
dbpedia:Aya_Group ns2:product dbpedia:Bread .
@prefix dbpedia-owl: .
dbpedia:Aya_Group dbpedia-owl:product dbpedia:Bread ;
dbpprop:products dbpedia:Bread .
dbpedia:BreadTalk ns2:product dbpedia:Bread ;
dbpedia-owl:product dbpedia:Bread ;
dbpprop:products dbpedia:Bread .
dbpedia:Culture_of_the_United_Arab_Emirates dbpprop:col dbpedia:Bread .
dbpprop:redirect dbpedia:Bread .
dbpedia:Il_Fornaio ns2:product dbpedia:Bread ;
dbpedia-owl:product dbpedia:Bread ;
dbpprop:products dbpedia:Bread .
dbpedia:Paris-Croissant_Food_Company ns2:product dbpedia:Bread ;
dbpedia-owl:product dbpedia:Bread ;
dbpprop:products dbpedia:Bread .
@prefix rdf: .
@prefix opencyc: .
dbpedia:Bread rdf:type opencyc:Mx4rvVi9A5wpEbGdrcN5Y29ycA ,
opencyc:Mx4rvVirnZwpEbGdrcN5Y29ycA ,
opencyc:Mx4rvVny6pwpEbGdrcN5Y29ycA .
@prefix owl: .
dbpedia:Bread owl:sameAs ,
opencyc:Mx4rvVjMeZwpEbGdrcN5Y29ycA .
@prefix ns7: .
dbpedia:Bread owl:sameAs ns7:Mx4rvVjMeZwpEbGdrcN5Y29ycA .
@prefix foaf: .
@prefix ns9: .
dbpedia:Bread foaf:page ns9:Bread ;
dbpprop:reference ,
,
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@prefix rdfs: .
dbpedia:Bread rdfs:label "Leip\u00E4"@fi ,
"P\u00E2ine"@ro ,
"Pan"@es ,
"Br\u00F8d"@no ,
"Chl\u00E9b"@cs ,
"Pain"@fr ,
"Keny\u00E9r"@hu ,
"Br\u00F6d"@sv ,
"\u0425\u043B\u0456\u0431"@uk ,
"Chleb"@pl ,
"Brot"@de ,
"\u0425\u043B\u0435\u0431"@ru ,
"\u30D1\u30F3"@ja ,
"Pane"@it ,
"Pa"@ca ,
"P\u00E3o"@pt ,
"\u9EB5\u5305"@zh ,
"Bread"@en ,
"Brood"@nl ,
"Ekmek"@tr ;
dbpedia-owl:thumbnail ;
dbpprop:abstract "Leip\u00E4 on viljasta valmistettua ruokaa. Se leivotaan taikinasta, joka paistetaan uunissa, jonka j\u00E4lkeen siit\u00E4 voidaan leikata palasia tai murtaa leip\u00E4 paloiksi. Yleens\u00E4 leip\u00E4taikinaan lis\u00E4t\u00E4\u00E4n hiivaa tai k\u00E4ytet\u00E4\u00E4n taikinajuurta, jotta taikina nousisi. Leip\u00E4jauhojen t\u00E4rkein viljalaji on l\u00E4nsimaissa vehn\u00E4."@fi ,
"El pa \u00E9s un aliment b\u00E0sic que forma part de la dieta tradicional a Europa, l'Orient Mitj\u00E0, l'\u00CDndia i Am\u00E8rica. S'acostuma a preparar mitjan\u00E7ant l'enfornat d'una massa elaborada fonamentalment amb farina de cereals com el blat, sal i aigua. La barreja, algunes vegades, acostuma a contenir llevats perqu\u00E8 fermenti la massa i sigui m\u00E9s esponjosa i tendra. El cereal m\u00E9s utilitzat per a l'elaboraci\u00F3 del pa \u00E9s la farina de blat, per\u00F2 tamb\u00E9 s'utilitza el s\u00E8gol, l'ordi, el blat de moro i l'arr\u00F2s. Existeixen molts tipus de pa que poden contenir d'altres ingredients, com ara greixos de diferents tipus, ous, sucre, esp\u00E8cies, fruites, fruits secs (com per exemple panses), verdures, o llavors diverses. L'addici\u00F3 del llevat provoca la fermentaci\u00F3 de la massa abans de l'enfornat i, com a conseq\u00FC\u00E8ncia, li proporciona volum i esponjositat causades per la producci\u00F3 de petites bombolles de di\u00F2xid de carboni que es queden immergides entre la massa humida de la farina. Al pa elaborat sense l'\u00FAs de llevat se l'anomena \u00E0zim i per aix\u00F2, manca de l'esponjositat t\u00EDpica dels pans \"inflats\" o \"llevats\". \u00C9s molt possible que les elaboracions m\u00E9s primitives de pa no portessin llevat i la farina consist\u00EDs en grans toscament m\u00F2lts i mesclats amb aigua, que es deixaven eixugar al sol o que acabaven entre les cendres d'un foc. Els pans plans, molt populars en algunes cultures, \u00E9s probable que siguin els prototipus m\u00E9s antics. Una variant del pa amb denominaci\u00F3 pr\u00F2pia s\u00F3n les galetes i els pastissos que tenen diferents masses ensucrades; probablement, sorgiren com una necessitat de fer pans \"m\u00E9s portables\" i nutritius. A la massa se li pot donar diferents formes a causa de l'\u00FAs de diversos motlles i t\u00E8cniques d'amassament: d'aquesta manera existeixen, entre d'altres, les barres, les trenes o els pans rodons. El tipus de pa convencional a Catalunya \u00E9s el pa de barra anomenat franc\u00E8s malgrat que avui en dia torna a imposar-se el pa de pag\u00E8s, caracteritzat per una elaboraci\u00F3 m\u00E9s artesana. En la nutrici\u00F3 humana el pa ha estat tan important que en moltes cultures es un sin\u00F2nim d'aliment. Tamb\u00E9 forma part de molts rituals religiosos i socials com el matz\u00E0 a la pasqua jueva, l'h\u00F2stia a l'eucaristia cristiana i el ritu de benvinguda dels pobles eslaus que involucra el pa i la sal. Antigament, a les zones rurals, el pa era elaborat en els mateixos nuclis familiars; posteriorment aparegu\u00E9 l'establiment per a dispensar el pa, la fleca, que a les zones urbanes ha anat cobrant m\u00E9s import\u00E0ncia. Actualment, existeixen electrodom\u00E8stics espec\u00EDfics amb els quals es pot elaborar pa de forma molt senzilla, com per exemple, amb la m\u00E0quina panificadora. Ara com ara es tracta d'un aliment b\u00E0sic que pot trobar-se a pr\u00E0cticament qualsevol botiga d'alimentaci\u00F3 i a les grans superf\u00EDcie comercials; el seu valor fa que es puguin calcular determinats \u00EDndexs econ\u00F2mics de refer\u00E8ncia com l\u2019\u00CDndex de Preus de Consum o IPC, que \u00E9s emprat per determinar l'evoluci\u00F3 del cost de vida d'un pa\u00EDs."@ca ,
"Bread is a staple food prepared by cooking a dough of flour and water and possibly more ingredients. Doughs are usually baked in the Western world (and many other countries), but in some cuisines breads are steamed, fried, or baked on a hot skillet. It may be leavened or unleavened. Salt, fat and leavening agents such as yeast and baking soda are common ingredients, though bread may contain other ingredients, such as milk, egg, sugar, spice, fruit, vegetables, nuts or seeds. Bread is one of the oldest prepared foods, dating back to the Neolithic era. The development of leavened bread can probably also be traced to prehistoric times. Fresh bread is prized for its taste, aroma, quality and texture. Retaining its freshness is important to keep it appetizing. Bread that has stiffened or dried past its prime is said to be stale. Modern bread is sometimes wrapped in paper or plastic film, or stored in a container such as a breadbox to reduce drying. Bread that is kept in warm, moist environments is prone to the growth of mold. Bread kept at low temperatures, in a refrigerator for example, will develop mold growth more slowly than bread kept at room temperature, but will turn stale quickly due to retrogradation. The soft, inner part of bread is known to bakers and other culinary professionals as the crumb, which is not to be confused with small bits of bread that often fall off, called crumbs. The outer hard portion of bread is called the crust."@en ,
"Chl\u00E9b pat\u0159\u00ED k z\u00E1kladn\u00EDm potravin\u00E1m p\u0159ipravovan\u00FDm pe\u010Den\u00EDm, pa\u0159en\u00EDm, nebo sma\u017Een\u00EDm t\u011Bsta sest\u00E1vaj\u00EDc\u00EDho minim\u00E1ln\u011B z mouky a vody. Ve v\u011Bt\u0161in\u011B p\u0159\u00EDpad\u016F je nutn\u00E1 jedl\u00E1 s\u016Fl a voliteln\u011B i kvasnice (dro\u017Ed\u00ED). N\u011Bkter\u00E9 druhy chleba t\u00E9\u017E obsahuj\u00ED ko\u0159en\u00ED a zrna. Zrna se t\u00E9\u017E pou\u017E\u00EDvaj\u00ED na dekora\u010Dn\u00ED \u00FA\u010Del."@cs ,
"Ekmek, \u00E7e\u015Fitli tah\u0131l unundan yap\u0131lm\u0131\u015F hamurun ate\u015Fte, sac \u00FCzerinde, tand\u0131rda, f\u0131r\u0131nda veya tepside pi\u015Firilmesiyle haz\u0131rlanan yiyecektir."@tr ,
"\u9EB5\u5305\uFF0C\u662F\u4E00\u79CD\u7528\u4E94\u8C37\uFF08\u4E00\u822C\u662F\u9EA6\u7C7B\uFF09\u78E8\u7C89\u5236\u4F5C\u5E76\u52A0\u70ED\u800C\u5236\u6210\u7684\u98DF\u54C1\u3002"@zh ,
"O p\u00E3o \u00E9 um alimento elaborado com farinha, geralmente de trigo ou outro cereal, \u00E1gua e sal, formando uma massa com uma consist\u00EAncia el\u00E1stica que permite dar-lhe v\u00E1rias formas. A esta mistura b\u00E1sica podem acrescentar-se v\u00E1rios ingredientes, desde gordura a especiarias, passando por carne, frutas secas ou frutas cristalizadas, etc. Existem dois tipos b\u00E1sicos de p\u00E3o: O p\u00E3o levedado, a que se acrescentou \u00E0 massa levedura ou fermento geralmente cozido (assado) num forno, produzindo p\u00E3es mais ou menos macios, em que a massa cozida tem espa\u00E7os com ar. O p\u00E3o \u00E1zimo, n\u00E3o fermentado, que produz p\u00E3es geralmente achatados, mais consistentes; estes podem ser cozidos no forno ou assados numa chapa, ou mesmo fritos."@pt ,
"\u30D5\u30A1\u30A4\u30EB:Various grains. jpg \u30AA\u30AA\u30E0\u30AE\u3068\u30A8\u30F3\u30D0\u30AF\u3001\u30D1\u30F3 \u30D1\u30F3\uFF08\u8461: p\u00E3o\u3001\u897F: pan\u3001\u4ECF: pain\uFF09\u3068\u306F\u3001\u5C0F\u9EA6\u7C89\u3084\u30E9\u30A4\u9EA6\u7C89\u306A\u3069\u306B\u6C34\u3001\u9175\u6BCD\u3001\u5869\u306A\u3069\u3092\u52A0\u3048\u3066\u4F5C\u3063\u305F\u751F\u5730\uFF08\u30C9\u30A6 \u82F1: dough\uFF09\u306B\u30A4\u30FC\u30B9\u30C8\u83CC\u306A\u3069\u3092\u52A0\u3048\u3001\u767A\u9175\u3055\u305B\u305F\u5F8C\u306B\u713C\u3044\u305F\u98DF\u54C1\uFF08\u767A\u9175\u30D1\u30F3\uFF09\u3002\u5909\u7A2E\u3068\u3057\u3066\u3001\u84B8\u3057\u305F\u308A\u3001\u63DA\u3052\u305F\u308A\u3059\u308B\u3082\u306E\u3082\u3042\u308B\u3002\u307E\u305F\u3001\u30EC\u30FC\u30BA\u30F3\u3001\u30CA\u30C3\u30C4\u306A\u3069\u3092\u751F\u5730\u306B\u7DF4\u308A\u8FBC\u3093\u3060\u308A\u3001\u5225\u306E\u98DF\u6750\u3092\u751F\u5730\u3067\u5305\u3093\u3060\u308A\u3001\u751F\u5730\u306B\u4E57\u305B\u3066\u713C\u304F\u3082\u306E\u3082\u3042\u308B\u3002\u751F\u5730\u3092\u8584\u304F\u306E\u3070\u3057\u3066\u713C\u304F\u30D1\u30F3\u3084\u3001\u30D9\u30FC\u30AD\u30F3\u30B0\u30D1\u30A6\u30C0\u30FC\u3084\u91CD\u66F9\u3092\u6DFB\u52A0\u3057\u3066\u713C\u304F\u30D1\u30F3\u306E\u4E2D\u306B\u306F\u3001\u9175\u6BCD\u3092\u6DFB\u52A0\u305B\u305A\u306B\u4F5C\u3089\u308C\u308B\u3082\u306E\uFF08\u7121\u767A\u9175\u30D1\u30F3\uFF09\u3082\u591A\u3044\u3002\u3053\u308C\u3089\u306F\u3001\u591A\u304F\u306E\u56FD\u3067\u4E3B\u98DF\u3068\u306A\u3063\u3066\u3044\u308B\u3002 \u82F1\u8A9E\u3067\u306F\u30D6\u30EC\u30C3\u30C9\uFF08bread\uFF09\u3068\u3044\u3046\u3002\u30D9\u30FC\u30AB\u30EA\u30FC (bakery) \u306F\u30D1\u30F3\u5C4B\u3082\u3057\u304F\u306F\u88FD\u30D1\u30F3\u6240\u306E\u610F\u5473\u3067\u3001\u30D1\u30F3\u3092\u6307\u3059\u5358\u8A9E\u3067\u306F\u306A\u3044\u3002 \u65E5\u672C\u8A9E\u304A\u3088\u3073\u671D\u9BAE\u8A9E\u30FB\u4E2D\u56FD\u8A9E\u3067\u306E\u6F22\u5B57\u8868\u8A18\u306F\u9EBA\u9EAD\u3002"@ja ,
"A keny\u00E9r gabonaf\u00E9l\u00E9k, illetve kukorica lisztj\u00E9b\u0151l s\u00FClt, erjesztett t\u00E9szta, az \u00FAjkorban alapvet\u0151 n\u00E9pt\u00E1pl\u00E1l\u00E9k. N\u00E9mileg k\u00FCl\u00F6nb\u00F6z\u0151 form\u00E1ban ugyan, de a vil\u00E1g minden r\u00E9sz\u00E9n fogyasztj\u00E1k."@hu ,
"Brood is een meelproduct gemaakt door brooddeeg te bakken, te koken of te stomen. Het is een belangrijk voedingsmiddel. Het deeg dat als basis dient voor de broodbereiding, bestaat in principe uit meel en water waaraan gist of zuurdesem en meestal zout is toegevoegd. Daarnaast worden voor speciale soorten brood nog andere toevoegingen gedaan, als noten of zaden. In Nederland en Belgi\u00EB wordt meestal 's morgens bij het ontbijt en bij de middagmaaltijd brood gegeten. Brood kan gesneden of ongesneden worden verkocht bij een speciale bakkerij, supermarkt of op de markt."@nl ,
"\u0424\u0430\u0439\u043B:Four loaves. jpg \u0411\u0443\u0445\u0430\u043D\u043A\u0430, \u043F\u043E\u043B-\u0431\u0443\u0445\u0430\u043D\u043A\u0438 \u0438 \u0434\u0432\u0430 \u0431\u0430\u0442\u043E\u043D\u0430 \u0424\u0430\u0439\u043B:French bread DSC09293. jpg \u0423 \u0444\u0440\u0430\u043D\u0446\u0443\u0437\u0441\u043A\u043E\u0433\u043E \u0445\u043B\u0435\u0431\u0430 \u0434\u043E\u0441\u0442\u0430\u0442\u043E\u0447\u043D\u043E \u0442\u043E\u043B\u0441\u0442\u0430\u044F \u043A\u043E\u0440\u043A\u0430 \u0424\u0430\u0439\u043B:Breads and rolls. jpg \u0411\u0443\u0445\u0430\u043D\u043A\u0438 \u0438 \u0445\u043B\u0435\u0431\u043D\u044B\u0435 \u0437\u0430\u0432\u0438\u0442\u0443\u0448\u043A\u0438 \u0432 \u0431\u0443\u043B\u043E\u0447\u043D\u043E\u0439 \u0425\u043B\u0435\u0431\u00A0\u2014 \u043E\u0431\u044A\u0435\u0434\u0438\u043D\u044F\u044E\u0449\u0435\u0435 \u043D\u0430\u0437\u0432\u0430\u043D\u0438\u0435 \u0434\u043B\u044F \u0433\u0440\u0443\u043F\u043F\u044B \u043F\u0440\u043E\u0434\u0443\u043A\u0442\u043E\u0432 \u043F\u0438\u0442\u0430\u043D\u0438\u044F, \u043F\u0440\u0438\u0433\u043E\u0442\u0430\u0432\u043B\u0438\u0432\u0430\u0435\u043C\u044B\u0445 \u043F\u0443\u0442\u0451\u043C \u0432\u044B\u043F\u0435\u0447\u043A\u0438, \u043F\u0430\u0440\u043E\u0432\u043E\u0439 \u043E\u0431\u0440\u0430\u0431\u043E\u0442\u043A\u0438 \u0438\u043B\u0438 \u0436\u0430\u0440\u043A\u0438 \u0442\u0435\u0441\u0442\u0430, \u0441\u043E\u0441\u0442\u043E\u044F\u0449\u0435\u0433\u043E, \u043A\u0430\u043A \u043C\u0438\u043D\u0438\u043C\u0443\u043C, \u0438\u0437 \u043C\u0443\u043A\u0438 \u0438 \u0432\u043E\u0434\u044B. \u0412 \u0431\u043E\u043B\u044C\u0448\u0438\u043D\u0441\u0442\u0432\u0435 \u0441\u043B\u0443\u0447\u0430\u0435\u0432 \u0434\u043E\u0431\u0430\u0432\u043B\u044F\u0435\u0442\u0441\u044F \u0441\u043E\u043B\u044C, \u0430 \u0442\u0430\u043A\u0436\u0435 \u0438\u0441\u043F\u043E\u043B\u044C\u0437\u0443\u0435\u0442\u0441\u044F \u0440\u0430\u0437\u0440\u044B\u0445\u043B\u0438\u0442\u0435\u043B\u044C, \u0442\u0430\u043A\u043E\u0439 \u043A\u0430\u043A \u0434\u0440\u043E\u0436\u0436\u0438. \u0412 \u043D\u0435\u043A\u043E\u0442\u043E\u0440\u044B\u0435 \u0441\u043E\u0440\u0442\u0430 \u0445\u043B\u0435\u0431\u0430 \u0442\u0430\u043A\u0436\u0435 \u0434\u043E\u0431\u0430\u0432\u043B\u044F\u044E\u0442 \u0441\u043F\u0435\u0446\u0438\u0438 (\u0442\u0430\u043A\u0438\u0435 \u043A\u0430\u043A \u0437\u0451\u0440\u043D\u0430 \u0442\u043C\u0438\u043D\u0430) \u0438 \u0437\u0451\u0440\u043D\u044B\u0448\u043A\u0438. \u0417\u0451\u0440\u043D\u044B\u0448\u043A\u0438 \u0442\u0430\u043A\u0436\u0435 \u0441\u043B\u0443\u0436\u0430\u0442 \u0434\u043B\u044F \u0443\u043A\u0440\u0430\u0448\u0435\u043D\u0438\u044F. \u0425\u043B\u0435\u0431 \u043C\u043E\u0436\u043D\u043E \u0435\u0441\u0442\u044C \u043E\u0442\u0434\u0435\u043B\u044C\u043D\u043E, \u0447\u0430\u0441\u0442\u043E \u0435\u0433\u043E \u0435\u0434\u044F\u0442 \u0441\u043E \u0441\u043B\u0438\u0432\u043E\u0447\u043D\u044B\u043C \u043C\u0430\u0441\u043B\u043E\u043C, \u0430\u0440\u0430\u0445\u0438\u0441\u043E\u0432\u044B\u043C \u043C\u0430\u0441\u043B\u043E\u043C, \u043F\u043E\u0434\u0441\u043E\u043B\u043D\u0435\u0447\u043D\u044B\u043C \u043C\u0430\u0441\u043B\u043E\u043C, \u0432\u0430\u0440\u0435\u043D\u044C\u0435\u043C, \u043C\u0430\u0440\u0433\u0430\u0440\u0438\u043D\u043E\u043C, \u0434\u0436\u0435\u043C\u043E\u043C, \u0436\u0435\u043B\u0435, \u043C\u0430\u0440\u043C\u0435\u043B\u0430\u0434\u043E\u043C, \u043C\u0451\u0434\u043E\u043C. \u0427\u0442\u043E \u043F\u043E \u0441\u0443\u0442\u0438 \u044F\u0432\u043B\u044F\u0435\u0442\u0441\u044F \u0431\u043B\u044E\u0434\u043E\u043C, \u043D\u043E\u0441\u044F\u0449\u0438\u043C \u043D\u0430\u0437\u0432\u0430\u043D\u0438\u0435 \u0431\u0443\u0442\u0435\u0440\u0431\u0440\u043E\u0434. \u0425\u043B\u0435\u0431 \u0438\u0441\u043F\u043E\u043B\u044C\u0437\u0443\u0435\u0442\u0441\u044F \u0442\u0430\u043A\u0436\u0435 \u043A\u0430\u043A \u043E\u0441\u043D\u043E\u0432\u0430 \u0434\u043B\u044F \u0441\u044D\u043D\u0434\u0432\u0438\u0447\u0430. \u041E\u043D \u043C\u043E\u0436\u0435\u0442 \u0431\u044B\u0442\u044C \u0442\u043E\u043B\u044C\u043A\u043E \u0432\u044B\u043F\u0435\u0447\u0435\u043D\u043D\u044B\u043C \u0438\u043B\u0438 \u0432\u043F\u043E\u0441\u043B\u0435\u0434\u0441\u0442\u0432\u0438\u0438 \u043F\u043E\u0434\u0440\u0443\u043C\u044F\u043D\u0435\u043D \u0438 \u043C\u043E\u0436\u0435\u0442 \u043F\u043E\u0434\u0430\u0432\u0430\u0442\u044C\u0441\u044F \u043F\u0440\u0430\u043A\u0442\u0438\u0447\u0435\u0441\u043A\u0438 \u0431\u0435\u0437 \u043E\u0433\u0440\u0430\u043D\u0438\u0447\u0435\u043D\u0438\u0439 \u043E\u0442 \u043A\u043E\u043C\u043D\u0430\u0442\u043D\u043E\u0439 \u0442\u0435\u043C\u043F\u0435\u0440\u0430\u0442\u0443\u0440\u044B \u0434\u043E \u0433\u043E\u0440\u044F\u0447\u0435\u0433\u043E \u0441\u043E\u0441\u0442\u043E\u044F\u043D\u0438\u044F. \u041D\u0435\u0443\u043F\u0430\u043A\u043E\u0432\u0430\u043D\u043D\u044B\u0439 \u0445\u043B\u0435\u0431 \u043C\u043E\u0436\u043D\u043E \u0445\u0440\u0430\u043D\u0438\u0442\u044C \u0432 \u0445\u043B\u0435\u0431\u043D\u0438\u0446\u0435, \u0438 \u0442\u043E\u0433\u0434\u0430 \u043E\u043D \u0434\u043E\u043B\u044C\u0448\u0435 \u043E\u0441\u0442\u0430\u043D\u0435\u0442\u0441\u044F \u0441\u0432\u0435\u0436\u0438\u043C."@ru ,
"El pan es un alimento b\u00E1sico que forma parte de la dieta tradicional en Europa, Oriente Medio, India y Am\u00E9rica. Se suele preparar mediante el horneado de una masa elaborada fundamentalmente con harina de cereales, sal y agua. La mezcla en algunas ocasiones suele contener levaduras para que fermente la masa y sea m\u00E1s esponjosa y tierna. El cereal m\u00E1s utilizado para la elaboraci\u00F3n del pan es la harina de trigo, tambi\u00E9n se utiliza el centeno, la cebada, el ma\u00EDz, el arroz. Existen muchos tipos de pan que pueden contener otros ingredientes, como grasas de diferentes tipos, huevos, az\u00FAcar, especias, frutas, frutas secas (como por ejemplo pasas), verduras, frutos secos o semillas diversas. La adici\u00F3n de la levadura provoca la fermentaci\u00F3n de la masa antes del horneado, y como consecuencia le proporciona un volumen y una esponjosidad debido a la producci\u00F3n de peque\u00F1as burbujas de di\u00F3xido de carbono (CO2) que se quedan inmersas entre la masa h\u00FAmeda de la harina. Al pan elaborado sin el empleo de levadura se le llama \u00E1cimo, y que por ello carece de la esponjosidad t\u00EDpica de los panes \"hinchados\" o \"levados\". Es muy posible que las elaboraciones m\u00E1s primitivas de pan no llevaran levadura, y la harina consistiese en granos toscamente molidos mezclados con agua que se dejaban secar al sol o que acababan entre las cenizas de un fuego. Los panes planos, muy populares en algunas culturas, es muy posible que sean los m\u00E1s antiguos. Una variante del pan con denominaci\u00F3n propia son las galletas y los pasteles que poseen diferentes masas azucaradas, es muy posible que surgieran del conocimiento panadero como una necesidad de hacer panes \"m\u00E1s portables\" y nutritivos. A la masa se le puede dar diferentes formas debido al empleo de diversos moldes y t\u00E9cnicas de amasado: de esta forma existen las barras, las trenzas, los aros, etc. El pan ha sido tan importante en la alimentaci\u00F3n humana que se considera como sin\u00F3nimo de alimento en muchas culturas, no obstante participa en muchos rituales religiosos y sociales: como el matzoh en la pascua jud\u00EDa, la hostia en la eucarist\u00EDa cristiana, el rito de bienvenida de los pueblos eslavos que involucra el pan y la sal, etc\u00E9tera. Antiguamente en las zonas rurales el pan era elaborado en los n\u00FAcleos familiares y poco a poco el establecimiento para dispensar el pan, la panader\u00EDa, ha ido cobrando importancia en las zonas urbanas. Hoy en d\u00EDa existen electrodom\u00E9sticos espec\u00EDficos con los que se puede elaborar pan de forma muy sencilla, un ejemplo: m\u00E1quina panificadora. En la actualidad se trata de un alimento b\u00E1sico que puede encontrarse en casi cualquier tienda de alimentaci\u00F3n y grandes superficies, su valor hace que se puedan calcular \u00EDndices econ\u00F3micos de referencia como el IPC (\u00CDndice de Precios al Consumo), empleado para determinar la evoluci\u00F3n del costo de vida en las naciones."@es ,
"Chleb \u2013 pieczywo otrzymywane z wypieku ciasta, b\u0119d\u0105cego jednorodnym po\u0142\u0105czeniem m\u0105ki zbo\u017Cowej r\u00F3\u017Cnego gatunku i wody, poddanego najcz\u0119\u015Bciej, ale nie zawsze, fermentacji alkoholowej b\u0105d\u017A mlekowej (bakteryjnej), wyrobionego w bochny r\u00F3\u017Cnego kszta\u0142tu i wielko\u015Bci. Opr\u00F3cz chleba pulchnego, wyrabianego z ciasta dro\u017Cd\u017Cowego lub ciasta z dodatkiem proszku do pieczenia, znane s\u0105 te\u017C odmiany chleba opartego na niespulchnianym cie\u015Bcie kruchym. Chleb znany w staro\u017Cytno\u015Bci nie przypomina\u0142 wsp\u00F3\u0142czesnego pulchnego wypieku, raczej zbli\u017Cony by\u0142 do podp\u0142omyka, znanej obecnie macy lub cienkiego podk\u0142adu pod pizz\u0119. Taki chleb \u0142atwiej by\u0142o \u0142ama\u0107 ni\u017C kroi\u0107 i zapewne st\u0105d wzi\u0105\u0142 si\u0119 powszechnie znany w wielu kulturach zwyczaj obrz\u0119dowego \u0142amania chlebem. Zwyczaj \u0142amania, a nie krojenia chleba, utrzyma\u0142 si\u0119 zreszt\u0105 do dzisiaj w kulturze \u015Br\u00F3dziemnomorskiej."@pl ,
"Br\u00F8d er en matvare bakt av mel fra en eller flere kornsorter. Br\u00F8d har v\u00E6rt en viktig og n\u00E6ringsrik del av kostholdet siden begynnelsen p\u00E5 jordbrukssamfunnet. Opprinnelig ble melet blandet med vann og stekt i gl\u00F8r eller p\u00E5 hete steiner som uhevet br\u00F8d. Eksempler fra i dag er flatbr\u00F8d og knekkebr\u00F8d. Fra arkeologiske funn bl.a. i Egypt vet man at man allerede for 5000 \u00E5r siden ogs\u00E5 hadde kjennskap til hevet br\u00F8d. Br\u00F8d lages i en rekke varianter, alt fra helt lyst til grovt. Kneippbr\u00F8d er det mest bakte br\u00F8det i Norge. Jo grovere br\u00F8det er desto rikere blir br\u00F8det p\u00E5 kostfiber, mineraler og vitaminer. Br\u00F8d regnes for grovt n\u00E5r minst 50 % eller mer av melmengden er sammalt mel eller hele korn. Vanlige tilsetninger i br\u00F8d er diverse fr\u00F8, som sesamfr\u00F8 eller solsikkefr\u00F8. Br\u00F8d kan enten spises som det er, ofte som tilbeh\u00F8r til varme retter, eller skj\u00E6res i skiver og sm\u00F8res som sm\u00F8rbr\u00F8d med p\u00E5legg opp\u00E5."@no ,
"\u0425\u043B\u0456\u0431 \u2014 \u0442\u0440\u0430\u0434\u0438\u0446\u0456\u0439\u043D\u0438\u0439 \u0445\u0430\u0440\u0447\u043E\u0432\u0438\u0439 \u043F\u0440\u043E\u0434\u0443\u043A\u0442 \u0454\u0432\u0440\u043E\u043F\u0435\u0439\u0446\u0456\u0432, \u0436\u0438\u0442\u0435\u043B\u0456\u0432 \u0411\u043B\u0438\u0437\u044C\u043A\u043E\u0433\u043E \u0421\u0445\u043E\u0434\u0443 \u0442\u0430 \u043F\u0440\u0435\u0434\u0441\u0442\u0430\u0432\u043D\u0438\u043A\u0456\u0432 \u0456\u043D\u0434\u0456\u0439\u0441\u044C\u043A\u0438\u0445 \u043A\u0443\u043B\u044C\u0442\u0443\u0440. \u0419\u043E\u0433\u043E \u0432\u0438\u043F\u0456\u043A\u0430\u044E\u0442\u044C \u0437 \u0442\u0456\u0441\u0442\u0430, \u043F\u0435\u0440\u0435\u043C\u043E\u043B\u043E\u0442\u043E\u0433\u043E \u0437\u0435\u0440\u043D\u0430, \u0432\u043E\u0434\u0438, \u0434\u0440\u0456\u0436\u0434\u0436\u0456\u0432 (\u0430\u0431\u043E \u043E\u043F\u0430\u0440\u0430). \u041C\u043E\u0436\u043B\u0438\u0432\u0456 \u0442\u0430\u043A\u043E\u0436 \u0456 \u0456\u043D\u0448\u0456 \u0434\u043E\u0431\u0430\u0432\u043A\u0438. \u0417\u043E\u0432\u043D\u0456\u0448\u043D\u044E \u0432\u0435\u0440\u0445\u043D\u044E \u0447\u0430\u0441\u0442\u0438\u043D\u0443 \u043D\u0430\u0437\u0438\u0432\u0430\u044E\u0442\u044C \u0448\u043A\u043E\u0440\u0438\u043D\u043A\u043E\u044E \u0445\u043B\u0456\u0431\u0430. \u0412\u043D\u0443\u0442\u0440\u0456\u0448\u043D\u044E \u2014 \u043C'\u044F\u043A\u0443\u0448\u043A\u043E\u044E \u0445\u043B\u0456\u0431\u0430. \u0421\u0432\u0456\u0436\u0438\u0439 \u0445\u043B\u0456\u0431 \u0446\u0456\u043D\u0443\u0454\u0442\u044C\u0441\u044F \u0437\u0430 \u0441\u0432\u0456\u0439 \u0441\u043C\u0430\u043A \u0442\u0430 \u043A\u043E\u043B\u0456\u0440. \u041F\u0456\u0434\u0442\u0440\u0438\u043C\u0430\u043D\u043D\u044F \u0441\u0432\u0456\u0436\u043E\u0441\u0442\u0456 \u0434\u0443\u0436\u0435 \u0432\u0430\u0436\u043B\u0438\u0432\u0435, \u0449\u043E\u0431 \u0437\u0431\u0435\u0440\u0435\u0433\u0442\u0438 \u0445\u043B\u0456\u0431 \u0441\u043C\u0430\u0447\u043D\u0438\u043C. \u0421\u0443\u0447\u0430\u0441\u043D\u0438\u0439 \u0445\u043B\u0456\u0431 \u043E\u0431\u0433\u043E\u0440\u0442\u0430\u044E\u0442\u044C \u043F\u0430\u043F\u0435\u0440\u043E\u0432\u043E\u044E, \u0447\u0438 \u043F\u043B\u0430\u0441\u0442\u0438\u043A\u043E\u0432\u043E\u044E \u043E\u0431\u0433\u043E\u0440\u0442\u043A\u043E\u044E \u0456 \u043A\u043B\u0430\u0434\u0443\u0442\u044C \u0432 \u0433\u0435\u0440\u043C\u0435\u0442\u0438\u0447\u043D\u0456 \u0432\u043C\u0456\u0441\u0442\u0438\u043B\u0438\u0449\u0430, \u0442\u0430\u043A\u0456 \u044F\u043A \u0445\u043B\u0456\u0431\u043D\u0438\u0446\u0456, \u0449\u043E\u0431 \u0437\u0431\u0435\u0440\u0435\u0433\u0442\u0438 \u0441\u0432\u0456\u0436\u0456\u0441\u0442\u044C. \u041F\u043E\u0432\u0435\u0440\u0445\u043D\u044F \u0445\u043B\u0456\u0431\u0430, \u044F\u043A\u0438\u0439 \u0442\u0440\u0438\u043C\u0430\u044E\u0442\u044C \u0443 \u0442\u0435\u043F\u043B\u043E\u043C\u0443 \u0432\u043E\u043B\u043E\u0433\u043E\u043C\u0443 \u043E\u0442\u043E\u0447\u0435\u043D\u043D\u0456, \u0441\u043F\u0440\u0438\u0439\u043D\u044F\u0442\u043B\u0438\u0432\u0430 \u0434\u043B\u044F \u0440\u043E\u0441\u0442\u0443 \u0446\u0432\u0456\u043B\u0456. \u0425\u043B\u0456\u0431 \u0448\u0432\u0438\u0434\u043A\u043E \u0447\u0435\u0440\u0441\u0442\u0432\u0456\u0454 \u043F\u0440\u0438 \u043D\u0438\u0437\u044C\u043A\u0438\u0445 \u0442\u0435\u043C\u043F\u0435\u0440\u0430\u0442\u0443\u0440\u0430\u0445, \u0445\u043E\u0447\u0430 \u0443\u0442\u0440\u0438\u043C\u0443\u044E\u0447\u0438 \u0439\u043E\u0433\u043E \u0432 \u0445\u043E\u043B\u043E\u0434\u0456, \u043C\u0435\u043D\u0448 \u0439\u043C\u043E\u0432\u0456\u0440\u043D\u043E, \u0449\u043E \u0431\u0443\u0434\u0435 \u0440\u043E\u0441\u0442\u0438 \u043F\u043B\u0456\u0441\u043D\u044F\u0432\u0430."@uk ,
"Le pain est l'nourriturealiment de base de nombreuses Soci\u00E9t\u00E9 (sciences sociales)soci\u00E9t\u00E9s. Il est fabriqu\u00E9 \u00E0 partir de farine, de sel alimentairesel et d'eau. Lorsqu'on ajoute levain ou levure de boulangerlevure, la p\u00E2te du pain est soumise \u00E0 un gonflement d\u00FB \u00E0 la fermentation. Le pain est ainsi une Mousse (physique)mousse solide. La farine provient principalement de c\u00E9r\u00E9ales s : bl\u00E9 et seigle. On peut y adjoindre, en quantit\u00E9 mod\u00E9r\u00E9e des farines d'autre provenance : orge, ma\u00EFs, ch\u00E2taigne, noix\u2026 Les c\u00E9r\u00E9ales panifiables se caract\u00E9risent par la pr\u00E9sence de gluten, ensemble de prot\u00E9ines aux propri\u00E9t\u00E9s \u00E9lastiques, qui permettent d'emprisonner les bulles de dioxyde de carbone d\u00E9gag\u00E9es par la fermentation qui permet la mont\u00E9e de la p\u00E2te, dite \u00AB\u00A0p\u00E2te lev\u00E9e\u00A0\u00BB, et cr\u00E9e la mie. Sans ajout de levain ou levure, le pain est dit \u00AB\u00A0Pain azymeazyme \u00BB."@fr ,
"Il pane \u00E8 un prodotto alimentare che gi\u00E0 esisteva nel 1600, era ottenuto dalla lievitazione e successiva cottura in forno di un impasto a base di farina di cereali e acqua, confezionato con diverse modalit\u00E0, arricchito e caratterizzato sovente da ingredienti prettamente regionali. Ha un posto fondamentale nella tradizione occidentale come componente primaria dell'alimentazione, al punto che il termine stesso pu\u00F2 diventare sinonimo di cibo o di nutrimento, non necessariamente fisico. Nella cucina pi\u00F9 antica si usava il termine cumpanaticum per indicare ogni preparazione che poteva accompagnarsi al pane, sottolineando il suo ruolo fondamentale. In Italia la legge ne stabilisce chiaramente le caratteristiche e le eventuali denominazioni con il Decreto del Presidente della Repubblica n.502 del 30 novembre 1998 che modifica la Legge n.580 del 4 luglio 1967. Il pane pu\u00F2 anche essere non lievitato, detto perci\u00F2 azimo o azzimo, soprattutto nel caso sia da conservare per lunghi periodi. Tale \u00E8 ad esempio il biscotto del marinaio, detto anche \"galletta\", cibo di lunga durata (anche mesi) tipico della marineria a vela; anche diversi pani regionali italiani sono azzimi. Il pane non lievitato \u00E8 diffuso in diversi paesi medio-orientali."@it ,
"Br\u00F6d har varit ett viktigt livsmedel s\u00E5 l\u00E4nge m\u00E4nniskan har varit bofast och brukat jorden. I Sverige anv\u00E4nds oftast mj\u00F6l fr\u00E5n s\u00E4desslagen vete, r\u00E5g och/eller korn. I andra l\u00E4nder bakas br\u00F6d av majsmj\u00F6l. Matbr\u00F6d anv\u00E4nds ofta f\u00F6r att dryga ut en m\u00E5ltid och g\u00F6ra den mer rik p\u00E5 kolhydrater, vilket i sin tur \u00F6kar dess energiinneh\u00E5ll. Att komplettera soppa, sallader och gr\u00F6nsaksm\u00E5ltider med br\u00F6d \u00F6kar energiintaget. Ursprungligen bakades br\u00F6d genom att mj\u00F6l och vatten blandades till deg. De ursprungliga degarna j\u00E4ste inte. Br\u00F6det formades till i st\u00E4llet till klimpar vilka gr\u00E4ddades utan vidare i aska. Det j\u00E4sta br\u00F6det har sitt ursprung i Egypten f\u00F6r 6 000 \u00E5r sedan."@sv ,
"Fi\u015Fier:Mischbrot-1. jpg p\u00E2ine neagr\u0103 Fi\u015Fier:Wei\u00DFbrot-1. jpg p\u00E2ine alb\u0103 P\u00E2inea este alimentul de baz\u0103 produs prin coacerea aluatului ob\u0163inut din f\u0103in\u0103 amestecat\u0103 cu ap\u0103 \u015Fi drojdie, ad\u0103ug\u00E2ndu-se de la caz la caz diferi\u0163i ingredien\u0163i \u00EEn func\u0163ie de categoria p\u00E2inii ob\u0163inute. Aceste categorii de p\u00E2ine difer\u0103 dup\u0103 regiune, astfel \u00EEn Germania este consumat\u0103 mai mult p\u00E2inea neagr\u0103, p\u00E2inea ob\u0163inut\u0103 din orz, pe c\u00E2nd \u00EEn Fran\u0163a bagheta, p\u00E2inea alb\u0103, franzela este mai apreciat\u0103. Alte produse de panifica\u0163ie sunt covrigii."@ro ,
"Brot ist ein traditionelles Nahrungsmittel, das aus einem Teig aus gemahlenem Getreide, Wasser, einem Triebmittel und meist weiteren Zutaten gebacken wird. Es z\u00E4hlt zu den Grundnahrungsmitteln. Das feste, dunkle \u00C4u\u00DFere des Brotes hei\u00DFt Kruste oder Rinde. Das Innere ist die Krume. Brotkr\u00FCmel hei\u00DFen auch Brosamen oder Br\u00F6sel. Die meisten Brotteige k\u00F6nnen in Form kleinerer, etwa handtellergro\u00DFer Portionen als Br\u00F6tchen gebacken werden."@de ;
rdfs:comment "Chleb \u2013 pieczywo otrzymywane z wypieku ciasta, b\u0119d\u0105cego jednorodnym po\u0142\u0105czeniem m\u0105ki zbo\u017Cowej r\u00F3\u017Cnego gatunku i wody, poddanego najcz\u0119\u015Bciej, ale nie zawsze, fermentacji alkoholowej b\u0105d\u017A mlekowej (bakteryjnej), wyrobionego w bochny r\u00F3\u017Cnego kszta\u0142tu i wielko\u015Bci. Opr\u00F3cz chleba pulchnego, wyrabianego z ciasta dro\u017Cd\u017Cowego lub ciasta z dodatkiem proszku do pieczenia, znane s\u0105 te\u017C odmiany chleba opartego na niespulchnianym cie\u015Bcie kruchym."@pl ,
"Br\u00F6d har varit ett viktigt livsmedel s\u00E5 l\u00E4nge m\u00E4nniskan har varit bofast och brukat jorden. I Sverige anv\u00E4nds oftast mj\u00F6l fr\u00E5n s\u00E4desslagen vete, r\u00E5g och/eller korn. I andra l\u00E4nder bakas br\u00F6d av majsmj\u00F6l. Matbr\u00F6d anv\u00E4nds ofta f\u00F6r att dryga ut en m\u00E5ltid och g\u00F6ra den mer rik p\u00E5 kolhydrater, vilket i sin tur \u00F6kar dess energiinneh\u00E5ll. Att komplettera soppa, sallader och gr\u00F6nsaksm\u00E5ltider med br\u00F6d \u00F6kar energiintaget."@sv ,
"El pan es un alimento b\u00E1sico que forma parte de la dieta tradicional en Europa, Oriente Medio, India y Am\u00E9rica. Se suele preparar mediante el horneado de una masa elaborada fundamentalmente con harina de cereales, sal y agua. La mezcla en algunas ocasiones suele contener levaduras para que fermente la masa y sea m\u00E1s esponjosa y tierna. El cereal m\u00E1s utilizado para la elaboraci\u00F3n del pan es la harina de trigo, tambi\u00E9n se utiliza el centeno, la cebada, el ma\u00EDz, el arroz."@es ,
"O p\u00E3o \u00E9 um alimento elaborado com farinha, geralmente de trigo ou outro cereal, \u00E1gua e sal, formando uma massa com uma consist\u00EAncia el\u00E1stica que permite dar-lhe v\u00E1rias formas. A esta mistura b\u00E1sica podem acrescentar-se v\u00E1rios ingredientes, desde gordura a especiarias, passando por carne, frutas secas ou frutas cristalizadas, etc."@pt ,
"Il pane \u00E8 un prodotto alimentare che gi\u00E0 esisteva nel 1600, era ottenuto dalla lievitazione e successiva cottura in forno di un impasto a base di farina di cereali e acqua, confezionato con diverse modalit\u00E0, arricchito e caratterizzato sovente da ingredienti prettamente regionali. Ha un posto fondamentale nella tradizione occidentale come componente primaria dell'alimentazione, al punto che il termine stesso pu\u00F2 diventare sinonimo di cibo o di nutrimento, non necessariamente fisico."@it ,
"\u0425\u043B\u0456\u0431 \u2014 \u0442\u0440\u0430\u0434\u0438\u0446\u0456\u0439\u043D\u0438\u0439 \u0445\u0430\u0440\u0447\u043E\u0432\u0438\u0439 \u043F\u0440\u043E\u0434\u0443\u043A\u0442 \u0454\u0432\u0440\u043E\u043F\u0435\u0439\u0446\u0456\u0432, \u0436\u0438\u0442\u0435\u043B\u0456\u0432 \u0411\u043B\u0438\u0437\u044C\u043A\u043E\u0433\u043E \u0421\u0445\u043E\u0434\u0443 \u0442\u0430 \u043F\u0440\u0435\u0434\u0441\u0442\u0430\u0432\u043D\u0438\u043A\u0456\u0432 \u0456\u043D\u0434\u0456\u0439\u0441\u044C\u043A\u0438\u0445 \u043A\u0443\u043B\u044C\u0442\u0443\u0440. \u0419\u043E\u0433\u043E \u0432\u0438\u043F\u0456\u043A\u0430\u044E\u0442\u044C \u0437 \u0442\u0456\u0441\u0442\u0430, \u043F\u0435\u0440\u0435\u043C\u043E\u043B\u043E\u0442\u043E\u0433\u043E \u0437\u0435\u0440\u043D\u0430, \u0432\u043E\u0434\u0438, \u0434\u0440\u0456\u0436\u0434\u0436\u0456\u0432 (\u0430\u0431\u043E \u043E\u043F\u0430\u0440\u0430). \u041C\u043E\u0436\u043B\u0438\u0432\u0456 \u0442\u0430\u043A\u043E\u0436 \u0456 \u0456\u043D\u0448\u0456 \u0434\u043E\u0431\u0430\u0432\u043A\u0438. \u0417\u043E\u0432\u043D\u0456\u0448\u043D\u044E \u0432\u0435\u0440\u0445\u043D\u044E \u0447\u0430\u0441\u0442\u0438\u043D\u0443 \u043D\u0430\u0437\u0438\u0432\u0430\u044E\u0442\u044C \u0448\u043A\u043E\u0440\u0438\u043D\u043A\u043E\u044E \u0445\u043B\u0456\u0431\u0430."@uk ,
"Brot ist ein traditionelles Nahrungsmittel, das aus einem Teig aus gemahlenem Getreide, Wasser, einem Triebmittel und meist weiteren Zutaten gebacken wird. Es z\u00E4hlt zu den Grundnahrungsmitteln. Das feste, dunkle \u00C4u\u00DFere des Brotes hei\u00DFt Kruste oder Rinde. Das Innere ist die Krume. Brotkr\u00FCmel hei\u00DFen auch Brosamen oder Br\u00F6sel. Die meisten Brotteige k\u00F6nnen in Form kleinerer, etwa handtellergro\u00DFer Portionen als Br\u00F6tchen gebacken werden."@de ,
"\u9EB5\u5305\uFF0C\u662F\u4E00\u79CD\u7528\u4E94\u8C37\uFF08\u4E00\u822C\u662F\u9EA6\u7C7B\uFF09\u78E8\u7C89\u5236\u4F5C\u5E76\u52A0\u70ED\u800C\u5236\u6210\u7684\u98DF\u54C1\u3002"@zh ,
"El pa \u00E9s un aliment b\u00E0sic que forma part de la dieta tradicional a Europa, l'Orient Mitj\u00E0, l'\u00CDndia i Am\u00E8rica. S'acostuma a preparar mitjan\u00E7ant l'enfornat d'una massa elaborada fonamentalment amb farina de cereals com el blat, sal i aigua. La barreja, algunes vegades, acostuma a contenir llevats perqu\u00E8 fermenti la massa i sigui m\u00E9s esponjosa i tendra."@ca ,
"Leip\u00E4 on viljasta valmistettua ruokaa. Se leivotaan taikinasta, joka paistetaan uunissa, jonka j\u00E4lkeen siit\u00E4 voidaan leikata palasia tai murtaa leip\u00E4 paloiksi. Yleens\u00E4 leip\u00E4taikinaan lis\u00E4t\u00E4\u00E4n hiivaa tai k\u00E4ytet\u00E4\u00E4n taikinajuurta, jotta taikina nousisi. Leip\u00E4jauhojen t\u00E4rkein viljalaji on l\u00E4nsimaissa vehn\u00E4."@fi ,
"\u30D5\u30A1\u30A4\u30EB:Various grains."@ja ,
"Brood is een meelproduct gemaakt door brooddeeg te bakken, te koken of te stomen. Het is een belangrijk voedingsmiddel. Het deeg dat als basis dient voor de broodbereiding, bestaat in principe uit meel en water waaraan gist of zuurdesem en meestal zout is toegevoegd. Daarnaast worden voor speciale soorten brood nog andere toevoegingen gedaan, als noten of zaden. In Nederland en Belgi\u00EB wordt meestal 's morgens bij het ontbijt en bij de middagmaaltijd brood gegeten."@nl ,
"Fi\u015Fier:Mischbrot-1. jpg p\u00E2ine neagr\u0103 Fi\u015Fier:Wei\u00DFbrot-1. jpg p\u00E2ine alb\u0103 P\u00E2inea este alimentul de baz\u0103 produs prin coacerea aluatului ob\u0163inut din f\u0103in\u0103 amestecat\u0103 cu ap\u0103 \u015Fi drojdie, ad\u0103ug\u00E2ndu-se de la caz la caz diferi\u0163i ingredien\u0163i \u00EEn func\u0163ie de categoria p\u00E2inii ob\u0163inute."@ro ,
"\u0424\u0430\u0439\u043B:Four loaves. jpg \u0411\u0443\u0445\u0430\u043D\u043A\u0430, \u043F\u043E\u043B-\u0431\u0443\u0445\u0430\u043D\u043A\u0438 \u0438 \u0434\u0432\u0430 \u0431\u0430\u0442\u043E\u043D\u0430 \u0424\u0430\u0439\u043B:French bread DSC09293. jpg \u0423 \u0444\u0440\u0430\u043D\u0446\u0443\u0437\u0441\u043A\u043E\u0433\u043E \u0445\u043B\u0435\u0431\u0430 \u0434\u043E\u0441\u0442\u0430\u0442\u043E\u0447\u043D\u043E \u0442\u043E\u043B\u0441\u0442\u0430\u044F \u043A\u043E\u0440\u043A\u0430 \u0424\u0430\u0439\u043B:Breads and rolls."@ru ,
"Chl\u00E9b pat\u0159\u00ED k z\u00E1kladn\u00EDm potravin\u00E1m p\u0159ipravovan\u00FDm pe\u010Den\u00EDm, pa\u0159en\u00EDm, nebo sma\u017Een\u00EDm t\u011Bsta sest\u00E1vaj\u00EDc\u00EDho minim\u00E1ln\u011B z mouky a vody. Ve v\u011Bt\u0161in\u011B p\u0159\u00EDpad\u016F je nutn\u00E1 jedl\u00E1 s\u016Fl a voliteln\u011B i kvasnice (dro\u017Ed\u00ED). N\u011Bkter\u00E9 druhy chleba t\u00E9\u017E obsahuj\u00ED ko\u0159en\u00ED a zrna. Zrna se t\u00E9\u017E pou\u017E\u00EDvaj\u00ED na dekora\u010Dn\u00ED \u00FA\u010Del."@cs ,
"A keny\u00E9r gabonaf\u00E9l\u00E9k, illetve kukorica lisztj\u00E9b\u0151l s\u00FClt, erjesztett t\u00E9szta, az \u00FAjkorban alapvet\u0151 n\u00E9pt\u00E1pl\u00E1l\u00E9k. N\u00E9mileg k\u00FCl\u00F6nb\u00F6z\u0151 form\u00E1ban ugyan, de a vil\u00E1g minden r\u00E9sz\u00E9n fogyasztj\u00E1k."@hu ,
"Ekmek, \u00E7e\u015Fitli tah\u0131l unundan yap\u0131lm\u0131\u015F hamurun ate\u015Fte, sac \u00FCzerinde, tand\u0131rda, f\u0131r\u0131nda veya tepside pi\u015Firilmesiyle haz\u0131rlanan yiyecektir."@tr ,
"Br\u00F8d er en matvare bakt av mel fra en eller flere kornsorter. Br\u00F8d har v\u00E6rt en viktig og n\u00E6ringsrik del av kostholdet siden begynnelsen p\u00E5 jordbrukssamfunnet. Opprinnelig ble melet blandet med vann og stekt i gl\u00F8r eller p\u00E5 hete steiner som uhevet br\u00F8d. Eksempler fra i dag er flatbr\u00F8d og knekkebr\u00F8d. Fra arkeologiske funn bl.a. i Egypt vet man at man allerede for 5000 \u00E5r siden ogs\u00E5 hadde kjennskap til hevet br\u00F8d. Br\u00F8d lages i en rekke varianter, alt fra helt lyst til grovt."@no ,
"Le pain est l'nourriturealiment de base de nombreuses Soci\u00E9t\u00E9 (sciences sociales)soci\u00E9t\u00E9s. Il est fabriqu\u00E9 \u00E0 partir de farine, de sel alimentairesel et d'eau. Lorsqu'on ajoute levain ou levure de boulangerlevure, la p\u00E2te du pain est soumise \u00E0 un gonflement d\u00FB \u00E0 la fermentation. Le pain est ainsi une Mousse (physique)mousse solide. La farine provient principalement de c\u00E9r\u00E9ales s : bl\u00E9 et seigle."@fr ,
"Bread is a staple food prepared by cooking a dough of flour and water and possibly more ingredients. Doughs are usually baked in the Western world (and many other countries), but in some cuisines breads are steamed, fried, or baked on a hot skillet. It may be leavened or unleavened. Salt, fat and leavening agents such as yeast and baking soda are common ingredients, though bread may contain other ingredients, such as milk, egg, sugar, spice, fruit, vegetables, nuts or seeds."@en ;
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