At its simplest it is merely a paste of flour or meal and water cooked over or surrounded by heat. More complex breads are leavened in various ways and contain salt and other ingredients, particularly fat and sugar. Although bread is usually thought of as being made from wheat, it can be made from virtually any grain. Only wheat, however, has the gluten that is essential to a risen loaf, so unless these other grains are mixed with wheat, the loaves will be flat. Many, such as oat, barley, and pure rye bread, will be heavy and dense as well. Plant Biology. The kernel of wheat is the grain used in most breads. Wheat is the single grain that contains enough gluten to allow the development of the protein strands that are the foundation of bread. These strands form layers and pockets that trap the steam from the water and the carbon dioxide released by the yeast during the fermentation process and thus give the bread its rise. Since other grains do not have this capability, they are usually combined with wheat flour to increase the gluten level of the mixture. Wheat is not actually a seed but rather a true fruit. The wheat grain has three parts. Bran is the outer layer of the wheat kernel and is high in fiber and nutrients. The endosperm makes up most of the kernel and is the food reserve for the germ. Lawrence Francis O'Donnell, Jr. Kirk, Spock, and McCoy are captured on a planet that resembles a Roman Empire with 20th-century technology. They are set to die at the hands of gladiators for the sake of public spectacle. The Enterprise intercepts broadcasts announcing Kirk's execution in the arena. Scott, though forbidden to mount. The endosperm is extracted during the milling process to make common white flour. Plant Nutrition. Wheat is rich in complex carbohydrates, which are an excellent source of energy for the human body. Circus Historical Society Circuses - Brief Bits O P Q R A - B C - E F - H I - L M - N O - R S - T U - Z Information on these circuses was taken from the New York Clipper, Billboard, and newspapers. Some of the shows may not be circuses. The Enterprise discovers the derelict starship Exeter drifting in space, its entire crew killed by an unknown plague and her captain missing. Kirk uses the ship's intercom to raise anyone on board the ship. Spock hails Kirk and reports the same thing as in engineering, while Galloway reports all. It also contains many essential B vitamins and the key minerals iron and calcium. After the milling process, in which the bran and germ, which contain most of the vitamins and minerals, are separated from the endosperm, enrichments frequently are added to the flour to restore the grain to its nascent nutritional levels. The two most common enrichments are folic acid, which prevents heart disease and neural deformities, and the other B vitamins, including niacin, thiamin, and riboflavin, which prevent beriberi, pellagra, and nutritional anemia. Types of Wheat. Many different types and strains of wheat are grown conventionally or organically worldwide. In the United States wheat is classified into four categories. Hard wheat is used for breads and similar baked goods; soft wheat is preferred for cakes and pastries; winter wheat, which includes hard wheat varieties, is planted in the late fall to over- winter in harsh climates and is harvested in the spring; and spring wheat is planted in the spring and is harvested in the late summer or early fall. Wheat is further categorized as red wheat, that is, hard, red winter wheat; or white wheat, that is, soft, white spring wheat. The thousands of varieties of wheat grown in the United States break down into six classes: hard, red winter; hard, red spring; soft, red winter; durum, primarily used in pasta making; hard white; and soft white. In the late 1. 99. Aurel Braun is a professor of international relations and political science at the University of Toronto and a Center Associate at the Davis Center, Harvard University. His forthcoming book is Russia, the West and Arctic Security. Despite escaping a blanket ban from the Rio Olympics, Russia has. A staple food made from flour or meal mixed with other dry and liquid ingredients, usually combined with a leavening agent, and kneaded, shaped into loaves, and baked. Food in general, regarded as necessary for sustaining life: 'If bread is. Welcome to Patheos Catholic, a leading resource for Catholic news, commentary, and culture. Catholicism is the largest and oldest continuous religious tradition in the world. The liturgy, spirituality, theology, arts, and history of the Catholic Church are an ever. PBS no longer has the rights to distribute the content that had been provided on this page. This profile is generally indicated by a farinograph, which displays such important factors as protein (gluten) levels, ash content (a measure of extensibility, related to fiber), and falling number. Each of these elements plays an important role in the overall baking process, and each farinograph number tells the baker what type of results to expect. The baker's knowledge of the specific flour's profile dictates how much water to add, how long to knead the dough, and how long the fermentation time should be. Identity preserved (IP) wheat has also attracted interest. Traditionally, when the wheat is harvested, it is stored in large silos prior to distribution to the mill. Using the IP methodology, only one type of wheat is stored in a particular silo, thus giving the discerning baker more control over the outcome of the final product. While this IP methodology will probably never rule the marketplace due to silo space limitations and lack of general interest, it will continue to gain market share as the artisanal side of the baking industry continues to flourish. The History of Bread. It is widely believed that the domestication and cultivation of wheat and other grains directly influenced human transition from nomadic people to domesticated, stationary people. In most parts of the world this transition was completed as wheat and subsequently bread became significant dietary staples. However, people continued nomadic ways where cultivation of grains was either not feasible or not desirable. The earliest breads were more like porridges and flat cakes. Grains were mashed with water or milk and were eaten either raw or cooked, providing nutrition and sustenance. The porridge became thicker and more paste- like, and eventually this paste was cooked either on a hot rock or in an early subterranean oven, creating a more mobile product. Twenty- first- century descendants of those earliest breads include Middle Eastern pita bread, Indian naan, and pizza. The first leavened breads were invented nearly seven thousand years after flatbreads were introduced into the diet. To put the history of bread on a timeline continuum, it is necessary to start nearly ten thousand years ago. The modern Indian chapatis, made from unleavened whole wheat flour, and Mexican tortillas, made from corn, resemble the breads produced at that time. Between 5. 00. 0 and 3. Egypt began organized grain production along the Nile River Valley. At this time bread became a staple food that often was used in trade and barter, and it began to migrate to other cultures. About 3. 00. 0 b. Egypt, varieties of wheat that were tougher, that is, more tolerant of weather and environment, were developed. It is widely thought that, owing to the Egyptian skill with brewing beer and the warm climate, wild yeasts attracted to the flour mixtures created the first sourdough. Recognizing the fermentation process, bakers began to experiment and developed the first purposefully leavened breads. The circular quern, the basis for milling until the Industrial Revolution and the basis for so- called stone- ground flours in the twenty- first century, was developed by about 5. The water mill was invented in Greece around 4. Consequently culinary historians credit the Greeks with ushering in bread baking as an art form. In Rome the first bakers guilds were formed as a means of unifying the craftspeople around 1. Well- to- do Romans insisted on the more exclusive and expensive white breads. Darker whole wheat and bran breads were for the masses, an attitude that persisted well into the twentieth century in Europe and North America. Mexican natives made the first stone- ground corn tortillas. The upper classes preferred fine, white loaves, while those of poorer status were left with the whole wheat, bran, and coarser breads. By 1. 06. 6 hair sieves were employed to sift the flour, producing a finer white flour. In 1. 56. 9 in England, Queen Elizabeth I united the . The Great Fire of London in 1. In 1. 68. 3 the bagel was introduced in Vienna as a thank- you gift to the king of Poland. Wheat was first planted in the United States as a hobby crop in 1. During this century the earl of Sandwich gave his name to the sandwich, originally meat between two slices of bread. In 1. 78. 9 mobs calling for bread helped trigger the French Revolution. In 1. 83. 4 the roller mill was invented in Switzerland. Rather than crushing the grain as in stone- ground methods, the steel roller mill breaks open the grain, allowing easier separation of the germ, bran, and endosperm. This invention drastically changed milling around the world and increased the consistency of milled flour. Bread in Modern Times. Leavened bread was generally prepared outside the home, and this led to the development of communal bake houses. Usually situated by rivers or streams, these bake houses presented serious fire hazards due to the construction materials of the buildings and ovens. The proximity to water put them near the mills and close to natural fire suppression. Bake houses were usually owned by land barons and lords. Bakers and bakery owners used the ovens on a communal basis for a fee paid either in money or in kind. The very nature of the bake house allowed bakers to bake more bread, thus increasing their ability to distribute it and keep prices down. The same innovations of the industrial revolution that made white wheat breads more plentiful also made mass production the norm. By 1. 82. 5 German bakers created the first cakes of commercial yeast, which expedited the process and consistency of yeast activity and influenced taste and visual appeal as well. In the twentieth century hydrogenated oils, artificial preservatives, emulsifiers, and other chemical additives entered the dough to soften the crumb (texture) and to lengthen the shelf life of mass- produced breads. Factory bread has become standard in most industrialized countries. By the early twentieth century bread flour was largely replaced by bleached, bromated, and enriched flour. The grain is bleached and sterilized with chemicals to make it white and soft. It is then enriched by adding back the vitamins and minerals destroyed in the processing. Obviously this industrialization of bread methodology and production altered the taste and appearance of bread. Some authorities feel this methodology is largely responsible for the mid- century decline of bread consumption in the United States. In 1. 91. 0 the per capita consumption of bread products was roughly 2. By 1. 97. 1 consumption had been cut nearly in half, to approximately 1. This trend turned around with the rediscovery of artisanal breads and methodologies. The trend back to more wholesome and historical breads began in the United States in the 1. Some bakers who wanted to be more mindful of the. They produced freshly baked, wholesome, rustic breads that benefited from longer fermentation periods, and they eschewed all chemicals and additives. The result is a more flavorful and nutritious loaf similar to those baked over a thousand years ago.
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