Common wheat (Triticum aestivum) The History and Process of Bread Making Common wheat (Triticum aestivum)

Bread making in one form or the other has been around since 8000 BC and possibly longer Early mans ability to sow and reap grains likely lead to development of communities. Baking bread was likely discovered by accident. Wet grain baking in the hot sun and yeast spore settling on it causing it to rise and emit a wonderful aroma. Our ancient ancestors couldn’t resist and tried- and liked -and the rest is history. Early bread was unleavened until yeast was discovered around 4000 BC. Yeast was discovered when dough was left out and the spores settled on the surface and caused it to rise. To the surprise of the bakers this resulted in a lighter bread. The art of brewing closely followed the use of yeast in the making of bread. Yeast is used in the brewing process and also in the fermentation of wine

As technology changed so did the art of bread making and flour milling.

The purpose of milling is to reduce the wheat grain to a The purpose of milling is to reduce the wheat grain to a. fine powdery flour. A single grain makes about 20,000 particles of flour. In wholemeal flour all parts of the grain are included, but in producing white flour the seed coats and the embryo are not used. Instead, they are flattened and removed as small flakes, by sifting over nylon or silk mesh. These flakes are referred to collectively as wheatfeed.

The wheat grain as a seed is fitted for reproducing the plant from which it came. The germ is an embryo plant, with a radicle which can grow into a root system and a plumule which can develop into stems, leaves and ears. The pericarp is a tough skin which protects the inner seed from soil organisms which may attack it. The inner seed coats control the intake of water by the seed. The endosperm is the food reserve on which the young plant lives until it has developed a root system.

If you look at wheat grains they appear as seeds, but a closer examination shows them to be true fruits. Each grain consists of a fruit-leaf with its edges rolled over and grown together, the furrow which runs the length of the grain being the line of joint. We show a diagram of a wheat grain that has been cut in half length-wise through the furrow. The drawing shows the grain magnified over 200 times.                                                                                                                                                                 Flour is rich in carbohydrates (for energy), protein (for growth and development), the essential B vitamins (for good health, good nerves and good digestion) and important minerals like iron (for healthy blood) and calcium (for strong bones and teeth).

Now that we have briefly touched on the history of bread making and flour milling let talk about: Making bread

Lets go through the ingredients in The basic ingredients are: Flour Water Yeast, but not necessarily Sugar Salt Fats, but not always Lets go through the ingredients in a little more detail

Obviously the major component of bread Flour Obviously the major component of bread Spring wheat and winter wheat are the two major types There are about 30 species The 3 species found in the USA are: Durum-spring wheat, used to make pasta Common-spring or winter wheat, bread wheat Club wheat-spring or winter, like bread wheat

Two of the proteins in wheat/flour that are water soluble are glutenin and gliadin When flour is mixed with a liquid the two proteins form strands called gluten fibers. Its these fibers that form the structure of bread. There are many people, 1 in 133, that have a problem digesting gluten. Its called Celiacs disease or Gluten intolerance.

Fruit juices, milk or beer can be used as liquids. Water or Other liquids Fruit juices, milk or beer can be used as liquids. Each one will change the texture and flavor of the final product and also help the bread rise.

Yeast and other leaveners. Yeast is just one of many items that will make dough rise or proof There are chemical leaveners Baking powder, or baking soda and buttermilk Yeast or Sacchromyces cerevisiae, use cabohydrates and oxygen to produce carbon dioxide which inflates the gluten fibers to form the structure of the bread Dough can also be risen with steam, aeration or bacterial action, salt dough. One other method is sourdough, lactobacillus and yeast. Yeast works in unison ( symbiosis) with the lactobacillus.

Sugar is not always needed in dough, it will increase the sweetness of the final product and also cause browning of the crust. It will speed up fermentation. However too much sugar will “kill” all or some of the yeast.

Too much salt will also stop the yeast from dividing. Salt gives dough a little more flavor. It act like a speed control or fermentation.

Fats or shortenings Fats such as oil, butter, lard or those that are found in eggs coat the gluten fibers and help them develop and stay together. If too much shortenings are used the gluten fibers will divide and the dough will be become tougher

From mixer to bakers table to……. WE GET ………

Bread

This has been A Bow Tie Production