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

2. 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

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

8. 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.

9. 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.

10. 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).

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

12. 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

13. 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

14. 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.

15. 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.

16. 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.

17. 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.

18. 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.

19. 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

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

21. Bread

22. This has been
A Bow Tie Production