Sentence examples similar to promoting bread from inspiring English sources

As far back as the 1960s, Donq had promoted bread as a fashion item (though the Japanese have been baking and eating bread since 1869, when the first Western-style bakery opened in the Tokyo neighborhood of Ginza), and back then it was stylish to stroll around Aoyama carrying baguettes wrapped in the distinctive Donq paper printed with the shop logo and a map of Paris.

The coated frozen dough promoted breads with a greater specific volume and less hardness than the breads produced by uncoated frozen dough.

Many of us grew up being taught some version of the "food pyramid" – a simple visual guide that promoted breads and cereals as the foundation of a healthy diet, with fats at the pointy end.

Coles has been banned from promoting its bread as baked on the day it is being sold or made from fresh dough for three years.

I've been baking real artisan bread and running small breadmaking courses in our family bakery for the last twelve years and hope that I've done my bit to promote real bread in Lakeland.We have certainly spawned our fair share of imitators over the years.Unfortunately many of them just see the bread as a commodity to exploit.To me it is much more.

They have to become accustomed to the flavor, which we hope to do by gradually promoting our banana bread," he said.

Fulfilling the Eight Fold Path by accident Steven went on to work as an Account Executive in advertising agencies for five years promoting Kenner Toys, white bread, and Hawaiian Punch.

In the data obtained, the inclusion of up to 7.5% of tomato powder in the solutions presented a browning index of crumb superior compared with others samples promoting a good quality bread.

The decline is so worrisome that Observatoire du Pain, the bakers' and millers' lobby, started a nationwide campaign in June that champions bread as promoting good health, good conversation and French civilization.

In recent years, re-localization initiatives have spread (Hills et al., 2013) also in Italy, as indicated by the emergence of geographical indications (PDO and PGI) as well as the proliferation of spontaneous initiatives promoting local wheat-to-bread chains and value added bakery products.

In recent years, the genome sequencing of T. aestivum, Triticum urartu, and Aegilops tauschii has promoted research on bread wheat, especially studies on agronomically important gene families related to disease resistance, abiotic stress endurance, and grain quality [ 27– 29].