WordNet
- a crisp stick-shaped roll; often served with soup (同)bread-stick
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出典(authority):フリー百科事典『ウィキペディア(Wikipedia)』「2014/09/30 00:46:40」(JST)
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Breadstick |
Wide grissini in a basket
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Alternative names |
Grissini |
Type |
Bread |
Place of origin |
Italy |
Region or state |
Turin |
Cookbook:Breadstick Breadstick |
Not to be confused with baguettes.
Breadsticks (grissini, dipping sticks) are generally pencil-sized sticks of crisp, dry bread originating in Turin and the surrounding area in Italy.[1] They are originally thought to have been created in the 14th century; although according to a local tradition, they were invented by a baker in Lanzo Torinese (northern Italy) in 1679.
Unbaked grissini on a baking tray, seasoned with herbs
Breadsticks may be offered at the table in restaurants as an appetizer, in some instances or regions they may be a type that is larger than pencil-sized. They may also be combined with ingredients such as prosciutto as an hors d'œuvre.
Regions that consume breadsticks include the Americas, Europe (mainly Spain, Italy and Greece), and parts of Asia.
Pre-made, dried breadsticks may sometimes be sold in markets as a kind of snack or a pre-meal appetizer for home use, somewhat similar to a cracker.
Another recipe for breadsticks, called rosquilletas, exists in Comunitat Valenciana (Spain).
See also
- Baguette, the larger, long loaf of bread from French cuisine
References
Italian breads
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- Altamura
- Biga
- Ciabatta
- Coppia Ferrarese
- Farinata
- Filone
- Focaccia
- Grissini
- Michetta
- Muffuletta
- Pandoro
- Pane carasau
- Pane sciocco
- Panettone
- Penia
- Piadina
- Taralli
- Vastedda
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- Recipes on WikiBooks
- Category:Italian breads
- The Food Portal
- The Italy Portal
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Bread
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List of breads
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Types |
- Brown bread
- White bread
- Whole wheat
- Flatbread
- Quick
- Rye bread
- Salt-rising
- Soda bread
- Sourdough
- Unleavened
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Ingredients |
- Baker's yeast
- Barm
- Calcium propanoate
- Eggs
- Fat
- Flour
- Flour treatment agent
- Leavening agent
- Milk
- Salt
- Sugar
- Water
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Equipment |
- Oven
- Bread machine
- Bread pan
- Dough scraper
- Lame
- Peel
- Stand mixer
- Weighing scales
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Processes |
- Autolysis
- Baking
- Biga
- Chorleywood bread process
- Kneading
- Leavening
- Maillard reaction
- Proofing
- Pre-ferment
- Pre-slicing
- Sponge and dough
- Steaming
- Straight dough
- Vienna process
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Uses |
- Bread crumbs
- Bread bowl
- Bread pudding
- Croutons
- French toast
- Stuffing
- Sandwiches
- Toast
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Other |
- Breadmaking
- Baker percentage
- History of bread
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Recipes on WikiBooks Category:Breads The Food Portal
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English Journal
- Quantitative determination of trichothecenes in breadsticks by gas chromatography-triple quadrupole tandem mass spectrometry.
- Rodríguez-Carrasco Y1, Font G, Moltó JC, Berrada H.
- Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment.Food Addit Contam Part A Chem Anal Control Expo Risk Assess.2014;31(8):1422-30. doi: 10.1080/19440049.2014.926399. Epub 2014 Jun 10.
- Breadsticks are pencil-sized sticks of dry bread widely consumed as a pre-meal appetiser. They are basically wheat-based snacks, which makes them a good matrix to evaluate mycotoxin contamination, since wheat is very susceptible to fungal attack. In this sense, the fast, selective and sensitive gas
- PMID 24844464
- Training for hand fractures: the breadstick model.
- Lorca-García C, Cavadas P, Pérez-García A, Thione A, Carballeira A.
- Journal of plastic, reconstructive & aesthetic surgery : JPRAS.J Plast Reconstr Aesthet Surg.2013 Sep;66(9):1303-4. doi: 10.1016/j.bjps.2013.03.044. Epub 2013 Jun 5.
- PMID 23746662
Related Links
- I make these bread sticks by the hundreds every year and my kids take them to school for snacks. The dough can be made in the bread machine, or you can double it and make it in a stand mixer.
- Basic Breadsticks Gourmet October 1995 3/4 reviews (11) 64% make it again Share Share “Basic Breadsticks” on Facebook Share “Basic Breadsticks” on Twitter Share “Basic Breadsticks” on Pinterest Share “Basic Breadsticks ...
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