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Tony Deliso

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 Melchor Lim

All you need to make your life perfect is love, happiness and smile!

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From which bread is made up

FLOUR

The flour is obtained by carefully grinding the grains in mills, where the grain is crushed several times, sifted and sorted according to certain properties.

The finer the grind and the whiter the flour, because they have less grain on the outer part. From a nutritional point of view, roughly ground and shell-rich flour is more valuable, because in such flour, there are more fiber, vitamins and minerals.

Wheat, unlike other cereals, contains water-insoluble proteins that make up gluten in the dough and provide a porous, flexible structure for the bread. Wheat is an excellent source of energy with high biological activity and, compared to other grain crops, contains more protein and vitamin PP, which strengthens the body's immunity and promotes metabolism.

Rye flour is predominantly water-soluble, so gluten is not formed and the bread pulp is denser, the porosity and the amount of bread are smaller. Rye has a high content of starch and fiber, and they contain a lot of potassium that helps maintain muscle activity and normalize cellular metabolism.

Oats are distinguished by a high unsaturated fat content, which is about three times higher than other cereals. Also, the fiber content is significantly higher than in other cereal grains, so oat products are most often recommended for strengthening and restoring the body.

The barley has a high content of minerals, especially those containing potassium, magnesium and phosphorus, which are necessary for the body's recovery function.

Buckwheat is distinguished by its high content of vitamins and minerals, as well as a balanced composition of proteins and peculiar taste. In buckwheat, there are three times as much human body needed for blood circulation as in other cereals, as well as twice as much calcium and magnesium as the body's tissues and skeleton, as well as normal muscle function.

RAUGE

The most important dough loosers are yeast - wheat bread, and yeast - rye bread. During the baking process, the dough increases in volume, bread pores are formed and the dough becomes more acidic. The fermentation processes in the dough are due to the action of yeast and lactic acid bacteria. The simple sugars contained in the dough, when fermented, produce carbon dioxide, which can be seen in the form of many small air bubbles.

Yeast is a living single-cell microorganism that is able to break down carbohydrates. When preparing rye dough, do not do without the dough, which is a dough made from flour, water and lactic acid bacteria. The microorganisms are found to be in an active state and undergo continuous fermentation processes. The lactic acid, acetic acid and other fermentation products are formed in the sample, so it becomes more and more acidic, and there is also a slight release of carbon dioxide that loosens the dough and forms pores.

WATER

Baking water is used for baking bread. In the water there are minerals in the form of salts, which strengthen the properties of gluten and improve the quality of the dough. Water is needed to make the raw materials for the bread to be homogeneous in the dough, but the bread should be soft, supple and kept fresh.

SALT

Cooking salt is a component of earth and sea water and is a sodium and chlorine compound (NaCl). It has a crystal structure and a characteristic taste of salt. Although small amounts of salt are added to dough (1.2-1.8% of flour), it plays an important role in the preparation of bakery products. It improves the properties of the dough, the fermentation processes and the taste of the bread. The dough without salt is sticky, blurry, quick to bite and does not hold the shape, but the bread has a pale, hard crust and fluffy taste. Excess salt (over 2% of flour) in the dough prevents fermentation processes, or dough does not crumble, it is moist, difficult to process, but the products have unpleasantly salty taste.

In many countries around the world, and also in Latvia, UNICEF studies point to a lack of iodine. Regular lack of iodine causes thyroid dysfunction, which can cause serious health problems, especially for future generations. One of the simplest techniques and practical experience suggests that iodine enriches the salt and use it for food. The use of iodine in the manufacture of bread is simple, efficient and safe. Bread with iodine can supply about 30-40% of the amount of iodine that is recommended to be taken daily. Iodine in the dough works just like the cooking salt and does not change the properties of the dough, the microbiological and the physico-chemical qualities of the bread.

SUGAR

Sugar or sucrose is a white crystalline substance, a natural product that is freely present in all plants. Sugar changes the taste of food, but it is more than just a sweetener. Sugar sweetens and gives energy, but in addition, sugar makes many foods more bulky and dense. Sugar plays an important role in the fermentation process, it acts as a yeast nutrient in the dough and affects the taste and color of the bread. At the beginning of the dough fermentation process, the yeast is intensively used for the production of carbon dioxide, while the sugar in the dough melts during melting and forms a crust yellow to brown.

FAT

A small fat additive makes the dough more elastic, softer and more stretchy, but the bread is more aromatic and rich. Fat improves the porosity of bread, it is smoother, finer, and also increases the shelf life of bread. Not only margarine, which is a mixture of water, skimmed milk, vegetable and milk fat, but also vegetable oils, solid vegetable fats and butter, are widely used in bread production.

DAIRY PRODUCTS

Dairy products are a source of protein, as well as a source of fat, as well as improving the taste and taste of bread, prolonging the shelf life of bread. Milk, dry milk and whey are most commonly used in the production of bread from dairy products. Dairy products and fats are mainly used in wheat bread.

INCLUDES PRODUCTS

Malt is a product of germinated grain processing. Malt and malt extract are more commonly used in rye bread making. Rye light malt contains active enzymes and is used to promote the scaling of the scab. Dark malt contains many dyes and flavorings, so it is used for rye breads to enhance the flavor and color.

IMPROVERS

Bread improvers are widely used both in the world and in Latvia to ensure stable bread quality and ease of production. Given that grains are a living, growing organism, their quality varies from year to year. In order to stabilize the changing properties of raw materials, bakers use refiners that positively affect the properties of the dough and the quality of the bread.

For more than 100 years, malt, fat and sugar have been used as bakers in bakeries. Bread improvers today are blends of food and additives. The ingredients of these mixtures are obtained by separating the individual components from foods, plants and micro-organisms or by synthesis. The active ingredients of bread improvers are most often emulsifiers and enzymes. Emulsifiers are substances that make it possible to mix unmixed foods and form a homogeneous dough. In bakeries where the bread making processes are mechanized and automated, the dough is processed in the equipment, so it must be stable, with good gas bonding and durability. Bread improvers for dough provide these necessary qualities. The use of bread improvers makes it possible to shorten the wheat dough preparation time, ensure a smooth, fine porosity, improve the taste of the bread and increase its shelf life. Using acidity regulators, it is possible to provide the acidity required in the dough.

Bread hitory.

Bread is a food that is made from flour and water, other ingredients are usually added, most often salt and yeast. Bread in various forms has been one of the most important food products from an early age. The baker's trade is one of the oldest positions in the world. One of the most popular breads in the world is white bread, the main ingredient of which is wheat flour. In the Baltic States, Eastern Europe, Germany and Scandinavia, bread is also common, and it is baked from rye flour.

The origins of bread are already in the Stone Age. Bread loaves and bread rolls are found in ancient Egyptian tombs. The British Museum at the Egyptian Gallery features a loaf of bread made ad baked 5,000 years ago - wheat grains that grew up during Pharaoh's rule.

Both fermented and unleavened bread are mentioned several times in the Bible. For the ancient Greeks and Romans, bread was the main course, and they discussed a great deal of bread - white bread or bread. It was the Romans who greatly improved the quality of bread baking. They used a sieve to get the finer flour, and there were two types of oven for baking bread. One was a large brick oven, similar to a beehive, while the other was a small, three-legged oven.

Wheat grains have been found in excavations where 8,000 years ago there were thriving settlements. The bread was originally baked from crushed grain mixed with water. Such unleavened bread was an important food product for many ancient civilizations. Also, fermented bread was most likely to be made in prehistoric times - the dough left for a long time would have risen because yeast spores are widespread and also found on grain grains.

In the medieval castles were built large furnaces, where they baked bread for all inhabitants of the castle. The change of cereals allowed a better harvest. Windmills and water mills were built in the vicinity of the cereal field to produce flour for baking bread faster. In the 11th and 12th centuries, the first major medieval cities began to develop, including the sale of bread.