Bread, wheat

Wheat bread is the most popular bakery product, considered a staple on every table. Differs in the balanced vitamin and mineral structure, fine taste. The history of the appearance of bread goes back to the Neolithic era. In its original form, it resembled a baked gruel made from water and cereals. Descendants of such bread are made all over the world to this day. These include Indian chapata, Chinese baobin, Mexican tortilla, North American corn and Scottish oatmeal.

It is believed that the first bread based on yeast dough appeared in Egypt, where local conditions favored the active growth of wheat. Bacteria present in the air were used to ferment the dough (as yeast).

“Bread is the head of everything” – young people often hear from the older generation. Being the basis of nutrition for different peoples, it is considered the source of life and a symbol of labor. In Christianity, bread is used in the sacrament of Holy Communion.

Advantages and disadvantages

According to statistics, a person eats more than 15 tons of bread in his life. Which product do you prefer: white or black?

From the point of view of nutrition, bread is not a rosy opinion among gastroenterologists. To improve the taste and external qualities, manufacturers often replace the healthy dietary fibers of the product with less coarse fiber, which not only does not provide any value to the human body, but can also be harmful. At the same time, the use of thermophilic yeast leads to dangerous consequences: a decrease in the level of calcium in the bones, the development of osteoporosis, the formation of gallstones, impaired blood flow, liver function, and tumor formation.

White bread is a high-calorie product made from refined wheat flour of the highest grade, which contains many simple carbohydrates. Promotes weight gain.

People with diabetes need to remember that wheat bread has a high glycemic index – 95. After eating it, the level of glucose in the blood instantly rises, the body turns on the mode of emergency insulin production. At the same time, the process of splitting saturated fats first slows down, then completely stops.

Wheat bakery products are more easily digested by the human body, and the mineral compounds contained in them are absorbed faster than baked goods made from rye flour. However, they contain substances that promote fermentation. Low fiber content negatively affects the work of the intestines, which causes the formation of malignant tumors.

Interestingly, stale bread is more easily absorbed by the human body than fresh baked goods, which contain starch that acts as a paste. It, in turn, irritates the walls of the digestive tract. Crackers can injure the gastric mucosa, so they are not recommended for people with gastritis and ulcers, food poisoning, flatulence, after a complex surgical operation during the rehabilitation period.

The advantage of the rye product is its rich chemical composition. Black bread is a source of vitamins B, E, fiber, lactic acid bacteria, iron, zinc, magnesium. It takes longer to digest than white, contains elements that prevent the absorption of protein, calcium.

Scientists believe that aromatic pastries based on wheat flour increase the risk of developing problems with the gastrointestinal tract, endocrine and cardiovascular systems. At the same time, white bread energizes, and black bread promotes weight loss.

Production technology

Depending on the type of raw material used, wheat bread is made from flour of the first (grade 1), second (grade 2) or premium (high grade). The production technology implies preliminary cleaning of grains from the shell containing the bulk of useful substances – vitamins, microelements, fiber. This impoverishes the final product. The higher the grade of flour, the less nutrients it contains.

White bread is produced in two types – hearth and pan. The technologies of their baking practically do not differ from each other, while for the preparation of the first form is not used.

Stages of bread production

Preparing the dough followed by kneading the dough. First of all, sourdough is made from yeast and flour. The introduction of dough is a classic method for improving the quality of bread. The more the flour absorbs liquids, the softer the baked goods will turn out and keep their freshness longer.

Preparing and adding dough to the dough is a long and costly process that significantly increases the production cycle. In this case, the output is a natural product. The production of sourdough is carried out in a closed way. The process is fully automated and lasts at least 14 hours.

The finished dough is poured into a mobile bowl – a bowl, where additional ingredients are introduced. Then it is rolled under the mixer. The correct processing of the components determines the appearance of the bread after baking.

To reduce labor costs and production costs, chemical additives – improvers are introduced into the dough. For example, to reduce the time spent on preparing sourdough, substances that absorb water faster than flour are added to the composition of raw materials. Bread prepared using this technology is soft, fluffy, but very quickly becomes stale and loses its taste.

The finished dough ripens at a low temperature for 14-28 hours. During this period, it undergoes a natural fermentation process, enriched with taste and smell.

Dividing, shaping dough. The bakery uses three lines for working with raw materials: a Japanese machine, a divider-rounder, and a baguette.

The first allows you to work with liquid dough, with humidity up to 85%, the second, on the contrary, with dense. And the third performs division operations.

To obtain pieces of the exact mass, the desired values ​​u10buXNUMXbare set on the divider. The device weighs workpieces on electronic scales. At the same time, it is important to take into account that during the baking process, part of the water evaporates, so the mass of the blanks should be XNUMX% more than the finished product.

Interestingly, the length of the baguette blank is checked manually using a tape measure.

After dividing, the dough is left to rest, otherwise the crumb will turn out to be “glued”. Due to the high humidity and the growth of yeast, the workpiece is saturated with moisture inside the proofer.

Before baking, the dough is laid out on a baking sheet or a planter, be sure to grease it with a mixture of water, flour, starch or make cuts. Otherwise, the workpiece may lose its shape, become covered with bubbles.

Baking. The form with the dough is placed in the oven, where it is blown with hot air. Ready-made bread is taken out with a wide shovel, sent for packaging, where the remaining flour is removed from it, and placed in boxes. In no case should pastries be sealed in a plastic bag, otherwise the crumb will become flabby and the crust soft. As a result, he “suffocates.”

Bread prepared according to the classic recipe with the introduction of dough without the addition of improvers will never get moldy.

To improve the taste characteristics, the product is sprinkled with sesame, sunflower, poppy seeds before baking.

Chemical composition

Wheat bread is one of the most consumed foods in the world. Good taste, the smell of fresh pastries excite the appetite, promote digestion. Bread starch is partially gelatinized, partially acquired a soluble state, proteins are in a denatured form, fats are emulsions. Due to the developed porosity and soft texture, the availability of baking for the work of digestive juice enzymes increases.

The energy value of bakery products depends on the type of flour used. The lower it is, the less starch in it, more nutrients. Conversely, premium flour is almost completely devoid of valuable nutrients.

Carbohydrates always predominate in bread (50%). They satisfy the body’s need for energy.

Thus, pastries made from flour of the 2nd grade provide the greatest value for the human body. Despite the rich chemical composition, heat treatment leads to the loss of 70% of the constituents. As a result, mainly starch enters the body, contributing to weight gain.

In the digestive tract, bakery products break down into sugars, so the consumption of white pastries should be limited to diabetics. In addition, excessive craving for muffins causes diseases of the endocrine system, destruction of the intestinal microflora, and obesity.

Interestingly, people eat 9 million units of bread a day around the world.

How to cook at home

For high quality baking, it is important to use fresh, dry flour without lumps. If it is damp, it needs to be dried. To determine the suitability of flour, a pinch of the product is moistened with water, looking at the color. If it is light, then it is fresh, darkened – stale.

A prerequisite for obtaining airy, soft pastries is flour sifting, which contributes to its enrichment with oxygen.

Recipe for wheat bread with herbs de Provence

Ingredients:

• fresh yeast – 15 g;
• wheat flour 2 grades – 400 g;
• vegetable oil – 15 ml;
• dry spices (red hot pepper, sage, oregano, marjoram, cumin, basil, rosemary, savory, mint) – 15-30 g;
• warm water – 200 ml;
• salt – 10 of

Principle of preparation:

1. Make a steam. Mix yeast, water and 100 g flour, cover, leave to ferment for 40 minutes.
2. Add salt, oil, dry spices to the dough. Knead the dough well for 10-15 minutes. It should be soft, but not sticky.
3. Roll into a ball, place in a bowl, cover. Grease a baking sheet with vegetable oil. After the dough has doubled in volume, it is laid out on a work surface, a loaf is formed, left for an hour to proof. Then cuts are made, sprinkled with herbs, poppy seeds or sesame, sent to a preheated oven. Bake for 2 minutes at 25 degrees.

Ready bread has a golden crispy crust, porous crumb. Herb pastries are best eaten with olive oil, salt and garlic.

Conclusion

Wheat is the most popular cereal crop, well absorbed by the human body. On its basis, white bread is prepared, which has a greater nutritional value (235 kcal per 100 g) than rye bread (190 kcal per 100 g). Characteristic features of wheat flour baking are high porosity (> 50%), low humidity (45%) and acidity (4,2 degrees). The shelf life of the product is 24 hours.

Wheat bread made from coarse flour is more useful than from higher flour, because it contains more vitamins and fiber that improve intestinal motility. Sometimes you may be allergic to white pastries. This is a normal reaction of the body to the high protein content in the product and yeast. In this case, it is necessary to limit the intake of the allergen, seek the advice of a doctor.

In order for the bread to turn out lush and fragrant, in no case should the dough be allowed to cool. Otherwise, it will acquire a too dense texture, it will be poorly digested.

The dough is considered ready for further use after it is covered with bubbles and doubles in volume.

Properly kneaded, rested dough does not stick to hands.

The readiness of bread is determined with a wooden toothpick or sound. In the first case, it is thrust into the crumb, then carefully removed. If it comes out with traces of dough – the product is baked, dry and clean – they are taken out of the oven. In the second case, they knock on the bottom crust of the loaf. A distinct sound indicates the readiness of the bread.

To avoid getting a rubbery crust and sticky crumb, freshly baked pastries are cooled exclusively in a natural way, providing air flow to the bottom of it.