Soda bread similar style to the pan breads found in North American and native Inuit cuisine. First documented in 1827 and prepared by farm-men, damper was a quick and easy way to prepare bread in the Australian bush. The word "damper" derives from the English word "to snack" or to dampen the flour in the fire of one's appetite. Soda bread Soda bread is a variety of quick bread traditionally made in a variety of cuisines in which sodium bicarbonate (otherwise known as "baking soda", or in Ireland, "bread soda") is used as a leavening agent instead of the traditional yeast. The
Wheat flour the composition of National Flour was conducted for the period 1946–1950. National Flour was discontinued in 1956 against the recommendations of the MRC as the government considered that the addition of nutritional supplements to refined flour removed the necessity for using National Flour on health grounds. National Flour was also a term for a flour introduced in Kenya by the colonial government which contained 70% wheat flour and 30% maize flour. Wheat flour Wheat flour is a powder made from the grinding of wheat used for human consumption. Wheat varieties are called "soft" or "weak" if gluten content is low,