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Everything About Bread

The history of bread is as old as the history of civilizations.Bread is the oldest and the most important nutrient of mankind.

About bread:

Bread as the most produced and consumed food in the world could not be introduced easily to our eating habbit.There have been too many developments in agricultural activities such as cultivation,milling,baking,impasting etc.But men’s great effort is always with the production of bread.The history of bread is as old as the history of civilizations.Bread is the oldest and the most important nutrient of mankind.According to the general acceptance,primitive men observed pinholes on wetted wheats and when they bake it on the stone,they realised the good taste of it.

It is also known that the dough made of herbal products like gallnut were squeezed and mixed with water before being baked on a superheated stone and eaten in Neolithic Age.According to some collected datas,we can say that babylonians could bake bread in special bakers in 4000 BC.Moreover,referring to archeological findings,we know that the art of milling and baking were being performed in 4300 BC.

In 2600 BC,ancient Egyptians discovered that bread becomes softer and shaggier when it is composed with dough.Ancient Egypt people formed of many different classes had already known bread for a long time.But after the discover of dough,white bread became the symbol of aristoracy and court.White bread gained such an importance that it took the place of money.They yeast cake which was spread out from Egypt to Rome and Eastern Europe have become popular all over the world in late centuries.

Bread spread out from south to other European countries  later on.Europeans had used creal products like rye before they began to produce white bread in 15th century.After microorganisms and yeast were actively known,baking bread became a branch of industry.Turkey is the first country in the world regarding to bread consumption.

The type of bread composed of wheat flour and fermented dough is generally consumed in our country.But breads those are made of some cereal products such as rye,corn adn oats can be seen rarely.Bread is glorified and consecrated as being a symbol of effort and blessing of God almost in all religions.Bread is also one of the most appreciated foods in Islam.

About Nutrition

 As we mentioned before,bread is the leading human foodstuff in all over the world.No matter its shape,method and content  have changed so far,it is still known,produced and consumed all around the world.It is nearly all humanbeing’s common foodstuff.

The changes throughout history have lead way to the changes of bread too.White bread has been the symbol of welfare for centuries.For a long time,the poor had to eat dark bread which is made of non quality raw dough while the rich could find white bread.The dark bread,which was not favored by rich people,is an outstanding food of diet programs today.Bread is the most consumed food either as a basic need or a dietary food.The average quantity of 190-300 kilos of bread per head is consumed in a year in our country.So we eat about 300-600 grams of bread in a day.As being a resource of carbonhydrate and protein,bread is the most important nutrition in our country,where the nutrition commonly based on cereal products is widely preferred.
About %66 of a human’s energy expenditure comes from cereal products and %56 of this directly comes from bread.

Families with low socio-economic development consume more bread than the rich ones.A man work with an average effort consumes 560 grams of bread on average while a construction worker consumes 860 grams in a day.

Besides all these,the differences in education quality have direct effects on the consumption of bread.A bread made of whole wheat flour contains more vitamins and minerals than the ones made of white flour.It has more pomace at the same time.Neverthless,the energy value in rye and wheaten bread is lower than the white bread’s.As it is known there is always limited percentage of lysin amino acid in a bread protein.

In practical,only the bread is not efficent to provide a men’s daily energy need.We fulfill our daily need of protein and energy by the help of foodstuffs containing A and C vitamins which are not found in bread.The latest scientific researchs have shown that pomace,apart from forming the supporting tissue of a plant,is also very important for our health.

Pomace is mainly made of pollysaccharids such as lignin and hemicellulose.It can not be digested by enzymes during digestion.As it makes up a space in innards and provides movements,it makes the waste formed of nutritions and bodily fluids out before they turn up to be harmful materials.Parallel to this,there are less colon disorders to be seen among the people who eat lower pulped foods while the other group faces too many cautious deseases.Pulp’s best  resources are legumes and cotex parts of cereals.Hence,the consumption of required quantity of wholewheat bread is suggested.

Wholewheat bread and legumes are also benefit to adults in controlling the diabetes risk.The consumption of limited quantity of wholewheat bread is permitted to diabetic patients today.
Especially the wholewheat pulp is known to have an ability to prevent the increase of blood lipids.As the elevation of blood lipids is a very important risk factor,the nutrition with wholewheat bread is suggested for coronary cardiopaths.Moreover,wholewheat bread’s energy value is lower and this provides a sense of repletion.Hence,it is also suggested for people who avoid weight gain.Wholewheat bread is also proper for the ones suffering constipation.Besides its various benefits,wholewheat bread has also some disadvantages.

Bran squeezes minerals such as iron,zinc,calcium and decreases their biological benefits.But scientific researchs have shown that this disadvantage can be decreased by break some materials in the bran up during fermentation.Researchs also show that farina does not increase the cholestrol level in blood and there would be no coronary cardiac or atherosclerosis can be seen on people who get %80 of their calorie need from bread.

One of the frequent disorders of our age is tooth decay.Bacterias,nutrition and body weakness effect on tooth decay.It can be either genetical or due to the nutrition in the early tooth growth period of the man.Carbonhydrates in the mouth cavity causes tooth decay.These carbondydrates’ characteristics and components are also as important as their fermentation.For instance,sticky carbonhydrates those cause precipitation in the mouth produce more organic acids than the liquid ones.

The bacterias in salivary produce more organic acids in farinaceous enviroment than they do in the sugary one.Referring to this,cereal farina was known to be causing more tooth decay than sugar at first.But researces show that white and brown bread cause no such an disorder.

Contrary to this,it is estimated that brown bread has fitatic cariostatic (ability to prevent tooth decay).According to some researches on this point,an appetizing bread with high level of gluten seems to be causing less tooth decay than an aged bread with lower gluten quantity.

One of the rarely known characteristics of bread is its cotex’s effect on one’s mental and physical performance.According to some researches on school kids and construction workers,nutrition with bread and fruit leads long-term bodily performance and balanced sugar level in the blood.Hence,breads with thicker cotex are suggested for the people showing too much physical effort in their daily life.

Periods of bread making

Kneading:

The first important operation in bread making is kneading.In this period,various materials are composed and kneaded in the way that all parts of the dough become dense and elastic equally.

Fermantation:

Dough should be fermented for a while after kneading period as fermantation is needed to produce a bigger bread.

Dough processing:

Processes given below are operated on dough respectively in the interval between fermentation and baking dough:

Cutting,rolling,middle fermantation,shaping,last fermantation,lancinating.After baking,the dough transforms into an ingestible and aromatic bread by the help of heat.The average heat of baking is 220-245 C degrees and its duration changes in between 18-20 minutes due to the volume of bread.