Bread: the breads, composition, useful properties

In our article we would like to talk about bread. What is it? First of all, this food product, which is obtained by heat treatment. The main ingredients are always water and flour. In addition, there are a variety of supplements and a large number of varieties of bread.

What is for us the bread?

In General, bread in people's lives is of global significance. For many people, the product acts as a part of the culture, there is a reason why every nation has its own national recipes of its manufacture. This product has saved people from starvation in hard times. So the bread – is not just a culinary product, and the universal property.

This product has become popular due to its properties. Its basis is cereals. So, it a person receives plant proteins and valuable amino acids.

In addition, bread is a source of b vitamins, minerals, fiber, calcium, potassium, sodium, magnesium, iron and phosphorus. The product is very high in calories, rich in carbohydrates.

Currently people do not have in everyday life great physical exercise. And, hence, excessive consumption of bread will not be too useful. They became popular products of rye and other cereals. Such varieties of bread improves digestion and carbs they are less.

Bread can complement meals, and can act as a separate product. After all, we often use sandwiches, quiches, sandwiches. In recipes of different cultures you can find a decent number of dishes based on it - bread cake, pudding, bread soup.

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Ethnic breads

For each of the people the bread – this is not only great cakes, but also part of the culture. National recipes have evolved since ancient times, and in different parts of the world have their own characteristics.

A Native Russian bread is a rye loaf. Today there are many types of such cakes from rye flour, the most famous of them «Merchant» and «rye».

Speaking about what bread, types of bread we need to understand that each nation has its own recipes and his views on his taste.

In Italy they prepare the famous ciabatta. This is such a yeast bread based on white flour. The feature of pastry is that it has a crisp and very coarse-pored structure on the inside. In addition, it put onion, garlic, spices.

France is famous for its baguettes, which are not than other as a small crusty loaves. This bread is made from flour that he was very white.

From the Mediterranean to us came the famous pizza. It's not even really bread, and the dish based on it. When the pizza came, it had so many ingredients, it was an ordinary yeast cake, brushed with tomato sauce and sprinkled with cheese. Initially she fed the poor peasants. She later evolved, gained a lot of recipes.

The Famous Israeli matzah, which is prepared from a dough not undergone the fermentation process.

In the Caucasus has long been prepared pita bread. It looks like a thin cake, and bake it in a stone oven. In Central Asia, bread is similar to pita bread, cooked in a special oven - the tandoor.

You Can endlessly talk about what is bread, types of bread from different Nations. The main thing is that before any man, he was a mainstay of the diet. Now many people limit themselves to in his hand, observing the diet, and replacing it with other products.

Bread: breads

Speaking of bread, it should be noted that it is often subdivided into varieties according to color: black, gray, white.

For a more accurate species separation makes sense to take based on the type of flour from which bread is prepared. On this basis, one can distinguish the following types:

1. Wheat (white).
2. Wheat-rye (gray).
3. Rye.
4. Whole grain.

Separately, perhaps we should allocate sufficient popular now among consumers baton. So, a loaf of bread is prepared from white wheat flour, but richer dough. This, in fact, all the difference. Of course, it turns out very tasty and fragrant, and is particularly popular.

Let's deal in each category of bread.

Wheat bread

This is a white bread made from wheat flour. Its quality depends primarily on the type of flour, which he took for making it. Of the best get excellent white bread.

Different varieties may contain some additives: bran, cocoa, seeds. But usually wheat bread of high quality flour. It is rich in magnesium, calcium, starch. For someone so baking helpful? It is good for those people who have problems with digestion or stomach ulcers.

Varieties of rye bread

Rye is always a lean bread. It is rarely doing only one type of flour, usually, for preparation take wheat-rye mixture. The proportions can be maintained different. We can say that, the more rye, the more healthy it turns out pastries. It contains many minerals, vitamins, fiber, which lowers glucose levels in the blood, regulates digestive activity.

Usually in the sale of common loaf, which is sixty-percent rye, forty of wheat flour. From the proportions depends onappearance.

Another Lenten bread – only on the basis of rye flour. It is very useful and contains a huge amount of fiber. Usually, it is used by people who want to lose weight. And for good reason. The fact that this bread speeds up the metabolism. However, this product is quite hard to digest, and therefore does not fit all. Some can cause stomach problems.

The best and Most useful rye bread made from whole wheat. Popular recipes with apples, caraway, molasses and honey. By the way, the kinds of pastries with cumin is called Lithuanian. In the shop you can meet Turkish bread, into which put the walnuts with raisins.

In General, rye bread is useful to those people who have high cholesterol and wants to lose weight.

Corn and whole grain bread

Corn & ndash; this is a simple bread, rich in fiber. It contains very little starch but is rich in vitamins A, b, and D.

Whole-wheat, prepared from respective flour. Why is it called whole wheat? Yes, because it is unrefined, i.e. before the grinding of the beans and remove the outer layer, which contains all the vitamins and minerals. From this flour the bread turns out heavy and down, it does not crumble and does not get stale for a long time. What is its advantage? After drinking it for a long time do not want to eat, there is a long feeling of satiety. This bread is useful in cardiac and vascular diseases, diabetes mellitus, essential for people on diet or those who are permanent control of your weight.

The Technology of bread production

From the beginning the appearance of bread-making, this process demanded that a man of patience and diligence. Even with modern technology the production of bread is a time consuming task.

The Process consists of several stages:

1. Preparation of ingredients. This sifting flour, and mixing different varieties, work with the gluten.
2. Kneading dough.
3. Improvement of the process of fermentation and disintegration.
4. Separation test ratio.
5. The formation of the blanks.
6. Baking.
7. Cooling.
8. Packaging for storage.

Production of bread includes the use of such basic products as water, flour, yeast, salt. For flavoring may be added and the other ingredients are: milk, butter, molasses, sugar, poppy seeds, malt, spices.

Trade test – about seventy percent of the whole process. From this important stage will have a delicious bread or not.

Methods of test preparation

The Dough for the bread can be prepared in two ways: straight dough and sponge dough method.

Sponge method involves the preparation of sourdough. To do this, mix half of the flour and 2/3 of water from that specified in the recipe. Because we prepare bread with yeast in the mixture and put them if you bake wheat. For rye baking using sourdough. The dough should stand in the fermentation process from two to four hours at a temperature of twenty-seven – thirty degrees. But after that add all the remaining ingredients and knead the dough.

Straight dough method, mix from all the ingredients mentioned in the recipe. In this state, the dough is left to ferment for three or four hours, and then baked.

There is technology of brewing test, in which a tenth part of flour is brewed with boiling water.

I Must say that the sponge method is the most versatile. Almost everywhere in production use. This method speeds up the cooking process, but may suffer quality. But the custard method makes it possible to cook delicious, toasted bread, long certousy.

In the late twentieth century there was a modern way of cooking cakes.

Micronization is used only for some cereal. The method is based on the use of infrared rays that cause the grain to cook but due to its structure. The rapid heating process retains maximum amount of nutrients in baked goods.

Extrusion & ndash; processed grain under pressure. The device runs on technology. High temperature and pressure instantaneously tenderize mass.

History

Today it is a familiar fact that the bread is based on cereals. However, historians argue that it was not always so. And the first bread was made of acorns. In those days they had no lack, and their collection did not require much effort. So people learned to cook them from a nutritional product.

There is a second version, which the first bread was prepared using the nuts.

The Invention of baking is based on grains of happened by accident. The prototype of modern bread first appeared in the Neolithic age. At first it was an ordinary pellet. They were prepared by the ancient Sumerians and Egyptians. And later in Egypt, people consciously came to the cultivation of wheat, striving to achieve her best qualities. Then the Egyptians invented a method of making bread based on sourdough. It is known that in the seventeenth century BC, they already knew how to brew beer, maybe that prompted them to the idea of using fermentation for the dough.

Very quickly the art of bakery spread throughout the world. As the basis for bakery products in those daysused the cereal plants that were common in the habitats. But the leaven taken for the different species. It could be the foam is for beer, and bacteria in the environment. The art of bread-making has evolved and perfected thousands of years, but to this day the basis of any recipe are flour from cereals, yeast and water.

History of the emergence of rye bread

Historical evidence suggests that Russian bread recipe – pastries exclusively from rye flour. Black bread appeared in Russia in about the eleventh century. Exactly since this product is loved all classes: rich, poor and middle peasants.

But abroad rye bread was used only of the lower class, i.e. the poor. In Russia a completely different attitude to this product. Brown bread was considered absolutely traditional. Perhaps it was because the climate is more favorable for rye than for other crops.

In the fourteenth-fifteenth century in Russia there are already many varieties of this bread: rye, custard, Krasnosel'skii. These recipes are preserved still, and they came to the us from that distant era.

Rye bread is very hearty and healthy. It lowers cholesterol and blood sugar. And the combination of sourdough and dietary fiber creates the right microflora.

Instead of an epilogue

As you can see, at all times, the basis of food has always been bread. Breads is now quite diverse, everyone can afford to choose the right sort based on the needs of the body.