INTRODUCTION One of the basic nutrients and most consumed food back in the days was a bread. The process of making a bread was originated in ancient times and it was prepared around 10,000 years before century or more than 12,000 years and have been developed by planned experimentation by using water and grain flour (1). The most essential ingredient in making the bread is flour and it is mix with other ingredients such as water, fat, salt and exposure to circulating air followed by baking (2). To be exact, Egyptians were the developer who made the fermented bread. The implementation was to use a little old dough, or leaven to start a new dough and those doughs were mixed together and allowed it to ferment for some hours before baking (2). The traditional process of making a bread was a long process in the 19th century and it begin by slowly mix the flour and the water to form gluten network and long fermentation process was used (2). Then, it was discovered that long process of …show more content…
If one of those important ingredients are lacking, the bread could not be well produced. Other ingredients are optional, for example, fat, sugar, milk, malt, oxidants such as ascorbic acid and potassium bromate, surfactants and anti-microbial agents (6). All of these elements has their own defined role in producing a bread. Separation of harvested grains were according to the type of the bread being made. All grains were made of three parts which are hard outer layer called bran, germ the reproductive component and endosperm the soft inner core (7). All of these three parts are ground together to make whole wheat and rye breads (7). For making the white flour, the germ and the bran need to be removed because germ and bran contains lots of the nutrients in grain, the white flour is often full with vitamins and minerals. Some of the white flour might been strengthen with fiber and calcium
You can find bread, peanut butter and jelly at your local supermarket. One can find a loaf of bread in the bread alley. There are many different types of breads you can choose from such as whole grain wheat bread, white
...alt are added in order to reduce the baking time and give greater yield to the quality and rise of bread. Thus when the hypothesis was stated, increased detection of CO2 gas was expected to increase rapidly with added amounts of sugar and salt.
Wheat flour, wheat germ, yeast, salt are all used to make the breadcrumbs for the nuggets. The yeast allows the crumbs to grow and mixes with the ingredients, where as the wheat starch and flour are the main ingredients forming the crumbs. The salt is again used for extra flavouring.
Bread was one of the first foods that was made instead of grown or hunted. Bread dates all the way back to the Neolithic era. By the twentieth century, Americans consumed bread in greater quantities than any other food. Bread has constantly evolved since the Neolithic age, but the manner in which it was served did not change drastically until 1928. Even before the bread-slicing machine, sliced bread was controversial. The act of slicing bread before it was necessary was banned during World War One (Bobrow-Strain). Thus, housewives were forced to cut bread at the table as needed so it would not go stale and be wasted. This prevented the bread from having to be thrown out unnecessarily and new bread, which could have gone to the soldiers, to be bought for the family (“Fascinating Facts”).
Mold Spores - if you can’t get these from your school don’t worry. There are mold spores all around us in the air which will eventually grow on the bread but your experiment will take longer.
higher amounts of gas than vegetables and other foods. Yeast, in the presence of sugar (sucrose) and oxygen, uses aerobic respiration to create water and the gas carbon dioxide. According to the article Science of Bread Yeast-air Balloons Activity, “Yeast is tiny: Just one gram holds about 25 billion cells. That amount of fungi can churn out a significant amount of carbon dioxide, provided it has the simple sugars it uses as food” (Exploratorium, 2015). Without the presence of water, yeast can use enzymes in itself to break down the sugar, called anaerobic respiration.
When the bran and the germ are removed, the white inside part of the kernel called endosperm remains. White flour is made from this part of the wheat kernel. Endosperm consists mostly of starch, and of some protein.
Have you ever wondered why one of your breads are molded and the other one still looks fresh in my experiment I will answer that question in my experiment. My project is “What Type of Bread Will mold the fastest between wheat and white. So I think that the wheat bread will start to mold faster that white because it has a lot more nurturance then white bread and nurturance is what mold needs to grow.
Bread was an important staple during the Middle Ages. To make bread you would first need to go see a miller. A miller is someone who works in and operates a mill. The mills were usually located on feudal estates. The miller would then rent the mill from the estate lord for a year or so. A portion of the grain that the miller earned in that time would go towards paying the rent. “Millers also made their own bread, so they were paid either one twelfth or one sixteenth of the grain that they ground, depending on the quality of the grain” (Allyson Terry). Normal work days consisted of grinding grain, which the townspeople would bring them, into flour. Before they could grind the grain, they had to get all of their equipment ready. Most of it was high maintenance and had to be cleaned out constantly. Grain would get stuck in all the nooks and crannies and cleaning proved very tedious. Millers were considered peasants and located in the class just above servants in the secular world. They were usually disliked due to the fact many of them chose to steal grain from their customers.
White bread, in the past, was usually only bought by the rich and whole wheat bread was usually purchased by the poorer classes. White bread has 135 calories and white wheat bread has 140 calories. White bread has 2.25 grams of fat and wheat bread has three. If you want to cut down on calories or fat in your diet wheat bread would be the better choice. Sodium is wonderful for you, but only in minuscule amounts. If you have too much, it increases your blood pressure. White bread has 210 milligrams of sodium and wheat bread has 340 milligrams of sodium. If you have high blood pressure white bread would definitely be a better choice. Wheat bread has some favorable properties to it as well. It has twice as much fiber as wheat bread and three fewer grams of sugar per serving. Wheat bread has two more grams of protein per serving and has much more calcium and iron.
Food advertisements, supermarket displays, and restaurant menus increasingly highlight foods, particularly bread, as being gluten-free. Gluten consists of two proteins, gliadin and glutamine, which combine and help produce light and fluffy bread (Lord, 2012). Wheat is bred for its high gluten content which serves efficiently well for all bakers and chefs. Today, gluten is becoming a problem in society since allergic reactions to the protein have increased. Bread is a worldwide staple food and gluten is a predominant aspect within the dough mixture. Gluten free bread is basically fixed as it was thousands of years ago without the fermentation of yeast and the mixture of sourdough.
they could find it is a local bread store. There are many different types of
It is told through the view of Americas love hate relationship with white bread and their understanding of “good food”. The book is written in an article form that is structed into chapters for people to provide a better understanding for the readers. Bobrow-Strain did not write the book in chronological order but written into sections and then written chronologically in that section. This helps the audience to better understand his main arguments of the book while moving through history. There are many examples through out the book which help to give a better mental picture to the reader to grasp the ups and downs of white bread. The author wrote White Bread: A Social History of the Store-Bought Loaf for food activists, foodies and other food academics who want to better understand food production and food studies. It helps to recognize alternative food production and to comprehend how food is such an important part in our lives. This book helps to give a better understanding for other aspects of our course because it connects the industrialization of food and the daily patterns we use to consume it with alternative food movements in North
Law, Abu Bakar, Mat Hashim, and Abdul Hamid (2011) concluded that fermentation is one of the oldest and widely used food preservation methods in households, small-scale food industries as well as in large enterprise. Fermented foods generally preserved pleasant flavor, aroma, texture, enhanced nutritive values and good keeping quality under ambient conditions. (p.1)
Food is the number one most important thing out of everything because it’s a necessity to keep one alive. There are some substitutes that can be made to keep the body healthy. For example, instead of using the common white bread for a sandwich, try using whole grain bread. Whole wheat bread consist of nutrients that most bodies need everyday. Just one slice of whole grain bread conta...