History of Bread
• When ancient man discovered a food which would keep through the winter months, and could be multiplied in the summer, it could be said that civilization began.
• Loaves and rolls have been found in ancient Egyptian tombs
• Wheat has been found in pits where human settlements flourished 8,000 years ago
• A Bakers' Guild was formed in Rome around the year 168 B.C. From then on the industry began as a separate profession. The Guild or College, did not allow the bakers or their children to withdraw from it and take up other trades.
The Romans enjoyed several kinds of bread, with interesting names. There was:
-oyster bread (to be eaten with oysters)
-'artolaganus' or cakebread
-'speusticus' or 'hurry bread'
-oven bread
-tin bread
-Parthian bread.
-oyster bread (to be eaten with oysters)
-'artolaganus' or cakebread
-'speusticus' or 'hurry bread'
-oven bread
-tin bread
-Parthian bread.
In early English historical times, there were constantly recurring periods of famine, due to not enough, or too much rain, or frosts, and other natural causes. The ruling classes, knowing that rebellion often followed famine, did their utmost to keep the price of bread from rising too high.
The bakers liked to keep the ‘mystery’ of the trade to themselves and to prevent unlicensed people from starting up.
Importance of Bread (in our diet)
Certain studies have shown that complex carbohydrates in bread composition, properly prepared, can cover half of the necessary caloric intake of the human body.
Alimentary fiber decrease the cholesterol level and protect against heart diseases, hemorrhoids, constipation and diabetes.
Brown bread, prepared with whole grains, is rich in fiber, minerals and vitamins. It is well-known the fact that a bread in a darker color is more nourishing that a white one. For a healthy diet, specialists recommend brown bread.
White bread, highly appreciated for its taste, it’s poor in nutriments due to the substances eliminated through the process of wheat refining.
White bread is poor in iron, calcium, phosphorus, magnesium, zinc and fiber.
Types of bread
White bread-is made from wheat flour from which the bran and the germ have been removed through a process known as milling. The flour used in white bread is often bleached using potassium bromate or chlorine dioxide gas to remove any slight yellow color and make its baking properties more predictable.
Examples: Ciabatta (Italy), Dampfnudel (Germany)
Brown bread- a designation often given to breads made with significant amounts of whole grain flour, usually rye or wheat, and sometimes dark-colored ingredients such as molasses or coffee.
Examples: Irish Brown Bread, New England Brown Bread
Whole wheat bread- a type of bread made using flour which is partly or entirely made from whole or almost whole wheat grains. It is one kind of brown bread.
Rye Bread- type of bread made with various percentages of flour from rye grain. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour.It is higher in fiber than many common types of bread and is often darker in color and stronger in flavor.
Examples: White rye-type bread, Dark rye bread
Flatbread- A flatbread, or unleavened bread, is a simple bread made with flour, water, and salt and then thoroughly rolled into flattened dough.
Examples: Crepe, Roti, tortillas
Quick bread- refers to a bread chemically leavened, usually with both baking powder and baking soda, and a balance of acidic ingredients and alkaline ingredients.
Examples: pancakes , muffins , scones
Sourdough bread- A slightly sour flavor and a denser texture than regular bread is what can perfectly describe sourdough bread. This type of bread is made from a mixture of water and flour, known as starter, without any or very little addition of yeast. The mixture is kept for fermentation, thereby producing a gas and an acid.
Examples: Pumpernickel (Germany)
Multigrain bread- Multigrain bread is prepared by combining assorted wholemeal, white or rye flour. Multigrain breads are further classified into two types, namely, light and heavy.
Fruit bread-a normal bread recipe to which fruit and often sugar are added. Ingredients used to enhance appearance and flavour of breads include cinnamon, nutmeg, egg wash and sugar/water wash.
Examples: Cinnamon Rolls , Apple Fruit Bread
Walang komento:
Mag-post ng isang Komento