What periodic elements are in bread?
- Starch ( VIDEO ) 10.29.2012 ( 3 MB ) DOWNLOAD Credits: Science Office / University of Aveiro
- Sodium chloride ( VIDEO ) 10.29.2012 ( 1 MB ) DOWNLOAD Credits: Science Office / University of Aveiro
- Leaven bread dough ( VIDEO ) 10.29.2012 ( 24 MB ) DOWNLOAD Credits: Science Office / University of Aveiro
What chemical elements are found in bread?
- On Food & Cooking – H McGee
- Salt in bread dough – M Glezer, Bread Bakers Guild of America
- Yeast & Sourdough – Science in the Kitchen
- Enzymes: the little molecules that bake bread – E Buehler, Scientific American
- On the rise – B Reuben & T Coultate, Chemistry World
- Bread Science (£) – E Buehler
- The science of baking – Shari’s Berries
How do you make homemade bread?
Sourdough bread with homemade starter
- Use a glass jar or container and weigh 50g of strong bread flour and 50ml of water at room temperature. ...
- The following day, discard half of the mixture and add another 50g of flour and 50ml of water and stir well. Leave uncovered once again for another 24 hours.
- Repeat this process for a total of 5 days always with the jar uncovered. ...
Which bread is the best bread?
We Tasted 7 Popular Store-Bought Breads & This Is The Best
- Wonder Classic White Bread. ...
- Nature's Own Whole Wheat Bread. ...
- Udi's Gluten-Free Heart 7 Seeds & Grains Artisan Bread. ...
- Sara Lee Artesano Bread. ...
- Rudi's Seeded Multigrain Bread. ...
- King's Hawaiian Original Sweet Sliced Bread. ...
- Arnold 12 Grain Bread. ...
What are the element of bread?
A totally natural, basic bread consists of three basic elements; Flour, Water and Salt.
What chemical compound is bread?
Yeast contains enzymes that are able to break down the starch in the flour into sugars; first using amylase to break down the starch to maltose, and then using maltase to break down maltose into glucose. This glucose acts as food for the yeast, and it metabolises it to produce carbon dioxide and ethanol.
Is bread a compound or element?
Is the composition of bread a mixture or compound? Its composition is not identical throughout. bread is made from dough which is made from flour which is a mixture. Thus, according to the transitive property, bread is a mixture.
Is bread a carbohydrate?
yesBread / Has Carbohydrate
What is the most common grain used in bread?
Owing to its high levels of gluten (which give the dough sponginess and elasticity), common or bread wheat is the most common grain used for the preparation of bread, which makes the largest single contribution to the world's food supply of any food. Sanggak. Strucia — a type of European sweet bread.
How is bread crust formed?
Bread crust is formed from surface dough during the cooking process. It is hardened and browned through the Maillard reaction using the sugars and amino acids due to the intense heat at the bread surface. The crust of most breads is harder, and more complexly and intensely flavored, than the rest.
How much water does bread absorb?
The proportion of water to flour is the most important measurement in a bread recipe, as it affects texture and crumb the most. Hard wheat flours absorb about 62% water, while softer wheat flours absorb about 56%. Common table breads made from these doughs result in a finely textured, light bread.
Why is it important to mix flour with less protein?
If one uses a flour with a lower protein content (9–11%) to produce bread, a shorter mixing time is required to develop gluten strength properly. An extended mixing time leads to oxidization of the dough, which gives the finished product a whiter crumb, instead of the cream color preferred by most artisan bakers.
What is dark sprouted bread?
Dark sprouted bread. Ruisreikäleipä, a flat rye flour loaf with a hole. Bread is the staple food of the Middle East, Central Asia, North Africa, Europe, and in European-derived cultures such as those in the Americas, Australia, and Southern Africa.
Why is bread considered a foam?
Because air pockets within this gluten network result from carbon dioxide production during leavening, bread can be defined as a foam, or a gas-in-solid solution. Acrylamide, like in other starchy foods that have been heated higher than 120 °C (248 °F), has been found in recent years to occur in bread.
How can airborne yeast be harnessed?
Airborne yeasts could be harnessed by leaving uncooked dough exposed to air for some time before cooking. Pliny the Elder reported that the Gauls and Iberians used the foam skimmed from beer, called barm, to produce "a lighter kind of bread than other peoples" such as barm cake.
What is bread made of?
A typical recipe of bread in our country has flour, water, yeast and salt. Wheat flour consists primarily of starch, that is, sugar chains, and proteins, that is, amino acid chains. Let’s start by kneading the dough, which in terms of chemistry is more than just mixing flour and water. These mechanics are necessary for the several proteins ...
Why is bread golden brown?
And by the way, the golden-brown colour of bread after baking is the result of the Maillard reaction , so named after the chemist who found that the heat of the oven causes a reaction between amino acids and sugars which gives a golden colour to baked goods. Who said chemistry can’t get in the kitchen?
What causes the decomposition of sugar in bread?
During this rest period, the yeast or leaven, which is a fungus, causes the decomposition of sugar, with the release of CO2. It’s the formation of CO2 bubbles, trapped in the gluten network that makes the dough grow and produce the” perforated” texture of bread.
Why is salt added to dough?
Salt is added to the dough and not just as a matter of taste. The presence of sodium and chloride ions is essential for the convergence of protein chains, contributing for the formation of a stronger and less sticky tough. Then, the dough ferments.
What is the most common liquid used in bread making?
Water is the most commonly used liquid in bread making. It moistens the flour and helps in forming the dough. It also aids in the baking process. Water performs the following three main functions in the bread dough.
What are the ingredients in bread improvers?
Bread Improvers. Ingredient # 1. Flour: It is the main ingredient used in making breads. Usually strong flours are used in bread making. Wholewheat flours have lesser concentration of gluten as the bran content is increased. This causes a weaker structure in the bread.
Why is salt important in baking?
The main function of salt is to control the action of yeast as it slows down the fermentation process. It should be mixed with flour for best results. It also provides flavour to the bread. It also affects the quality of the crumb, crust, and colour of the baked product.
What is the function of sugar in yeast?
The main function of sugar is to act as food for yeast. It helps in developing flavour and colour. Sugar is the primary food that the yeast feeds on to produce alcohol and carbon dioxide. With the exception of lactose, yeast can break down all the other sugars present in the dough, either naturally in the flour or as an addition of sugar, mainly sucrose or sometimes, maltose.
Why do bakers use ice?
In such cases a baker often uses ice to make the dough. Ice keeps the fermentation activity of yeast at an ideal rate for gluten ripening. The quantity used will vary depending upon the time of kneading of the dough or the friction factor, and the dough temperature required.
Why are mineral improvers used in bread?
Mineral improvers are popular because they increase the yield of the bread by necessitating the use of extra water. Some of the mineral improvers have a slight drying effect on the crumb. Home Science, Bread Making, Ingredients, Ingredients used in Bread Making.
What are some examples of sugars that make bread whiter?
Some sugars impart flavours, for example, treacle, honey, and demerara sugar . Ingredient # 6. Milk: It makes the bread whiter and softer, and provides moisture and a distinct flavour. Milk also has a physical effect on bread in the form of the tightening effect of gluten by the action of ‘casein’ or the milk protein.
Overview
Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made foods, having been of significance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture.
Bread may be leavened by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking …
History
Bread is one of the oldest prepared foods. Evidence from 30,000 years ago in Europe and Australia revealed starch residue on rocks used for pounding plants. It is possible that during this time, starch extract from the roots of plants, such as cattails and ferns, was spread on a flat rock, placed over a fire and cooked into a primitive form of flatbread. The world's oldest evidence of bread-making has been found in a 14,500-year-old Natufian site in Jordan's northeastern desert. …
Types
Bread is the staple food of the Middle East, Central Asia, North Africa, Europe, and in European-derived cultures such as those in the Americas, Australia, and Southern Africa. This is in contrast to parts of South and East Asia, where rice or noodles are the staple. Bread is usually made from a wheat-flour dough that is cultured with yeast, allowed to rise, and finally baked in an oven. The addition of yeast to the bread explains the air pockets commonly found in bread. Owing to its hi…
Properties
In wheat, phenolic compounds are mainly found in hulls in the form of insoluble bound ferulic acid, where it is relevant to wheat resistance to fungal diseases.
Rye bread contains phenolic acids and ferulic acid dehydrodimers.
Three natural phenolic glucosides, secoisolariciresinol diglucoside, p-coumaric acid glucoside and ferulic acid glucoside, can be found in commercial breads containing flaxseed.
Preparation
Doughs are usually baked, but in some cuisines breads are steamed (e.g., mantou), fried (e.g., puri), or baked on an unoiled frying pan (e.g., tortillas). It may be leavened or unleavened (e.g. matzo). Salt, fat and leavening agents such as yeast and baking soda are common ingredients, though bread may contain other ingredients, such as milk, egg, sugar, spice, fruit (such as raisins), vegetables (such as onion), nuts (such as walnut) or seeds (such as poppy).
Leavening
Leavening is the process of adding gas to a dough before or during baking to produce a lighter, more easily chewed bread. Most bread eaten in the West is leavened.
A simple technique for leavening bread is the use of gas-producing chemicals. There are two common methods. The first is to use baking powder or a self-raising flour that includes baking powder. The second is to include an acidic ingredient such as buttermilk and add baking soda; th…
Culture
The Old English word for bread was hlaf (hlaifs in Gothic: modern English loaf), which appears to be the oldest Teutonic name. Old High German hleib and modern German Laib derive from this Proto-Germanic word, which was borrowed into some Slavic (Czech chléb, Polish bochen chleba, Russian khleb) and Finnic (Finnish leipä, Estonian leib) languages as well. The Middle and Modern English word bread appears in Germanic languages, such as West Frisian brea, Dutch brood, German Brot, S…
See also
• Bark bread – Scandinavian bread used as famine food
• Bread bowl – Round loaf of bread which has had a large portion of the middle cut out to create an edible bowl
• Bread clip – Closure device for plastic bags