Zwieback
Zwieback
Zwieback (pronounced: /ˈzwiːbæk/) is a type of crisp, sweetened bread, made with eggs and baked twice. It is sliced before it is baked a second time, which produces crisp, brittle slices that are quite dry and long-lasting.
Etymology
The term "Zwieback" is of German origin, with "zwei" meaning "two" and "back" meaning "bake". Thus, the term literally translates to "twice-baked".
Related Terms
- Biscotti: An Italian almond biscuit that is also twice-baked.
- Rusk: A hard, dry biscuit or a twice-baked bread. It is sometimes used as a baby teething food.
- Melba Toast: A dry, crisp and thinly sliced toast, often served with soup and salad or topped with either melted cheese or pâté.
Usage in Medicine
In the medical field, Zwieback is often used as a part of a bland diet for patients with certain conditions such as gastroenteritis, diverticulitis, or during recovery from surgery. It is also commonly used as a teething aid for infants.
See Also
External links
- Medical encyclopedia article on Zwieback
- Wikipedia's article - Zwieback
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