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Sourdough Bread and Mushroom as Foods

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Assignment Structure:

  • Your assignment will be to create an “information sheet” on a fermented food and a sustainable food of your choice
    • You will choose one fermented food AND one sustainable food for a total of 2 foods – lists are below to help you choose.
    • Be sure to pick 2 types of foods that are very different from each other – so do not pick yogurt and milk. If you are unsure, just ask me if your combination is ok.
    • One information sheet will have both foods on it – it can be several pages long – but I only want it on one pdf file.
    • You may find smallpdf.com very helpful when converting different file types to pdf.

What should you include in your “information sheet”?  We want people to be educated and informed about food, so you should include a good amount of information.  For full credit, your “information sheet” should have the following criteria:

Criteria for each food choice:

 

  • Describe what the food is used for
  • How do you make it, grow it, raise it, ferment, etc (whatever is applicable for your choice)
  • Compare homemade to conventional (if applicable)
  • Compare sustainable to unsustainable (if applicable)
  • If you chose something from small local farms, compare it to CAFO
  • Is there a cultural tradition associated with this food? (often this is the case with fermented foods)
  • List nutrition information and overall health benefits – and for your fermented food include a connection between fermented foods and our beneficial microbiota
  • In addition to a recipe for how to make it (if applicable), include a recipe your food is used in.
  • Include plenty of relevant pictures included in relevant places. (minimum of 3)
  • Appropriate references/citations (you must reference your information in your “information sheet” with numbered references that pertain to your list of citations/references at the end of it.)
    • You can use any sources that you deem reliable (including internet websites), but should also include at least one relevant peer-reviewed journal article. It doesn’t matter what format you use for the citations (MLA, etc) – just be consistent.
  • Your “information sheet” must be your own original work – anyone who plagiarizes will receive a zero on the assignment (because it’s not your work) and also be turned in to the Office of Student Conduct and Academic Integrity without further notice – no exceptions.
    • I understand some things like nutrition information, etc are just copied over – but info that is not applicable for writing in words should still be presented in an original way and then cited properly.

Dishes chosen are homemade sourdough bread and mushroom

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Sourdough Bread

Sourdough bread is made from the naturally occurring bacteria and yeast in wheat, barley or rye flour. The standard bread is made using commercial yeast which reacts with gluten to produce carbon dioxide which rises the dough. When making sourdough bread, there are three requirements, sourdough starter which is basically water and flour, as well as salt. The starter contains bacteria and yeast growing inside a dough made of water and choice flour (Hüttner et al., 2010). Lactic acid is produced by the bacteria and it ferments and raises the dough. One does not need to add yeast, milk, sweeteners or even oils. It is so natural. The lactic acid also gives sourdough bread its distinctive sour flavor.

Mushrooms

Mushrooms are cherished as a form of delicious food in most cultures, predominantly for their distinct texture and aroma in addition to their medicinal purposes (Yap et al., 2013). Nutritive significance of these foods plays a significant part in human wellbeing. They are good sources of crude protein and fiber. They also contain low calories, fats and good vitamins and many have multi-useful medical properties. Mushrooms are among the few foods that naturally contain vitamin D and also are unique as they are not fortified food sources (Vaz et al., 2011). They are cholesterol-free, low in calories and low in sodium. They are good both as efficient foods and as a source of bioactive elements as they provide a range of secondary metabolites, including polyketides, phenolic compounds, steroids and terpenes.

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