Bread Row Materials

ROW MATERIALS Wheat flour 100 g Water 60 ml Salt 1,5 g Leaven 2 g

WHEAT FLOUR cereals grains milling (in this case wheat); winnowing. The main operations to get wheat flour are:

Fermentation Process Baker’s leaven has in its constitution a leaven - a microscopical fungus named "Saccharomyces Cerevisae". This fungus is responsible by bread’s "growth".

Wheat’s flour has starch which molecule is a polymer of glucose molecules. Starch molecules can be linear - amylose - or ramified - amylopectin. In wheat’s flour exists an enzyme - amylase - that, in presence of water, catalyzes the hydrolysis, breaking of some links in starch molecules, resulting free molecules of glucose.

Leaven "is fed" of glucose, and in this process frees carbon dioxide. This gas makes dough to grow. In this fermentation process, also is produced ethanol (ethyl alcohol) and many other chemical compounds that confers excellent aromas and flavors. Wheat flour’s proteins, gliadin and glutenin, confers dough elasticity, allowing full retention of all gas produced in the fermentation process, resulting a porous and loaf dough.

when the bread is kneaded these proteins, that are generally in hank form, are uncurled and gone to bind water molecules, forming an elastic net that is called gluten. This net supports the pressure exerted from the carbon dioxide freed during the fermentation. Flour proteins Flour proteins during kneading Flour proteins at the end of the process

Preservatives in “long lasting bread” E Potassium Sorbat (2,4- hexadienoic acid potassium salt) (antifungal and antibacterial preservative) Molecular formula: CH 3 CH=CHCH=CHCOOK. Health Effects: No adverse effects recorded E Sodium propionate Molecular formula: (CH 3 CH 2 COONa) Health Effects: No adverse effects recorded Analysing the label of "long lasting bread“, "BIMBO", we found the following aditives: E 202 and 281

Sources