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Descriptor English: Bread
Descriptor Spanish: Pan
Descriptor pan
Scope note: Alimento horneado, hecho a base de harina o sémola humedecida, amasada y, en ocasiones, fermentada. Se trata de un alimento fundamental desde tiempos prehistóricos y existen diversas formas de prepararlo según se utilicen diferentes ingredientes y métodos.
Descriptor Portuguese: Pão
Descriptor French: Pain
Entry term(s): Breads
Tree number(s): G07.203.300.100
J02.500.100
VS2.001.001.002.011.001
RDF Unique Identifier: https://id.nlm.nih.gov/mesh/D001939
Scope note: Baked food product made of flour or meal that is moistened, kneaded, and sometimes fermented. A major food since prehistoric times, it has been made in various forms using a variety of ingredients and methods.
Allowable Qualifiers: AE adverse effects
AN analysis
CL classification
EC economics
HI history
MI microbiology
PO poisoning
PS parasitology
RE radiation effects
SD supply & distribution
SN statistics & numerical data
ST standards
TO toxicity
VI virology
DeCS ID: 1964
Unique ID: D001939
Documents indexed in the Virtual Health Library (VHL): Click here to access the VHL documents
Date Established: 1966/01/01
Date of Entry: 1999/01/01
Revision Date: 2014/10/14
Bread - Preferred
Concept UI M0002903
Scope note Baked food product made of flour or meal that is moistened, kneaded, and sometimes fermented. A major food since prehistoric times, it has been made in various forms using a variety of ingredients and methods.
Preferred term Bread
Entry term(s) Breads



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