of grain that determines whether a bread is well tolerated or not. A better tolerance of bread made from original cereals can therefore not be explained by the original cereal itself, but rather by the fact that traditional, artisanal baking techniques are generally used when baking original cereals, which include a long dough process. The study also showed that a long rising time also breaks down undesirable phytates more effectively, flavors develop better, and the finished bread contains more biologically accessible trace elements. Culinary uses Bread can be served at many temperatures; once baked, it can subsequently be toasted. It is most commonly eaten with the hands, either by itself or as a carrier for other foods. Bread can be spread with butter, dipped into liquids such as gravy, olive oil, or soup; it can be topped with various sweet and savory spreads, or used to make sandwiches containing meats, cheeses, vegetables, and condiments. Bread is used as an ingredient in other culinary preparations, such as the use of breadcrumbs to provide crunchy crusts or thicken sauces; toasted cubes of bread, called croutons, are used as a salad topping; seasoned bread is used as stuffing inside roasted turkey; sweet or savoury bread puddings are made with bread and various liquids; egg and milk-soaked bread is fried as French toast; and bread is used as a binding agent in sausages, meatballs and other ground meat products. Nutritional significance Nutritionally, bread is categorized as a source of grains in the food pyramid. Further, it is a good source of carbohydrates and nutrients such as magnesium, iron, selenium, B vitamins, and dietary fiber. Crust Bread crust is formed from surface dough during the cooking process. It is hardened and browned through the Maillard reaction using the sugars and amino acids due to the intense heat at the bread surface. The crust of most breads is harder, and more complexly and intensely flavored, than the rest. Old wives' tales suggest that eating the bread crust makes a person's hair curlier. Additionally, the crust is rumored to be healthier than the remainder of the bread. Some studies have shown that this is true as the crust has more dietary fiber and antioxidants such as pronyl-lysine. Preparation Doughs are usually baked, but in some cuisines breads are steamed (e.g., mantou), fried (e.g., puri), or baked on an unoiled frying pan (e.g., tortillas). It may be leavened