How olive oil is made
Wheat and barley were two of the first plants to grow, and living primitive people from 5000 BC are known to have eaten these grains Eventually it was discovered that adding water to the grain made it more pleasant to taste, and experience with cooking the grain and water mixture on stones that had been heated in a fire in this way, the porridge and flatbread were developed.
The ancient Egyptians were known to grow barley and wheat Excavations their cities revealed that they enjoyed the flatbreads with almost every meal, it is likely that leavened bread or higher, bread was discovered by randomly when a mixture of wheat and water was left in a hot place, causing natural yeast to produce a puffed dough It is also possible that a piece of dough remains was admixed into a new batch, producing same results.
The baking the dough in an oven on an open fire produced an even better quality bread ovens The first clay structures that were burned a wood fire when the wood has completely burned, the ashes were dug to an opening on the side of the wheat dough oven was placed inside the oven and the opening is sealed by the time the furnace was cooled, the bread was baked.
The Romans are credited with inventing frictional grinding processes grain between two stones Finally, the manual grinding process has been replaced by a mechanism in which a stone turned over a lower portion, the stone perpendicular and fixed at first the wheel stones were driven by cattle or slaves later, water mills and windmills provided power.
Grinding is a time consuming process, and for centuries, sourdough bread is remained a pleasure reserved for the rich White bread is even more rare product In fact, the social and economic status of a family could be determined by the type of bread they ate the poorest families ate bread with whole grain dark ironically, nutritionists today prefer whole grain breads over those made with white flour.
Making bread has remained primarily a home office and in the Middle Ages At that time, some families, especially those without ovens of their own, began to take their dough for small local bakeries for dough into shape and cooked the towns and villages arose throughout the campaign, bakeries prospered and home cooking declined significantly in local bakeries had large brick ovens heated by wood or charcoal paste was moved and out of the oven with a long-handled wooden shovel called skin Many small independent bakeries still use Peel ovens although they have since been converted to gas or oil fuel.
In the late 18th century, a Swiss miller invented a steel roller mechanism which simplified the grinding process and led to the mass production of white flour development Charles Fleischmann yeast, packed reliable and easy to use even later simplified the cooking process during the 20th century, the scientific and technical innovations have allowed large bread factories to control the complex physical, chemical and biological changes inherent.
Bakery high speed machines can now realize the mixing and maturation process in seconds.
For some time, the bread was considered fattening, and many people avoided in their daily diet studies showed, however, that it toppings like butter, which represented most of the fat calories actually induces , bread is an excellent source of low-fat, complex carbohydrates the renewed interest in the bread has led consumers to taste a variety of types of bread are not is cut into slices white bread standard shelves of grocery stores now offer wheat bread and a myriad of multi-grain breads.
The bread is made with three grain of the raw material, water and baker's yeast The harvested grain is milled according to the type of bread made All grains are composed of three parts BRAN the hard outer layer, the germ component reproduction, and endosperm soft inner core the three parts are ground together to make whole wheat and rye bread for white flour, bran and germ to be removed because bran and germ contain most elements nutrient in the grain, white flour is often enriched with vitamins and minerals Some white flour was also enriched in fiber and calcium.
The grinding occurs at grain mills, which sell grain to bulk bakeries Bakeries keep the grain in storage bags until ready for use in the cooking plant, water and yeast are mixed with flour to make a paste other ingredients such as salt, fat, sugar, honey, walnuts and raisins are also added in the factory.
1 sifted flour is poured into an industrial mixer temperature controlled water.
Is piped into the mixer This mixture is called gluten gives bread its elasticity A quantity of yeast is added yeast is actually a small pre-made organism that feeds on the sugars in the grain, and emits carbon dioxide Growth the yeast produces gas bubbles which leaven the bread according to the fact bread-type, other ingredients are poured into the mixer modern mixers can process up to 2,000 pounds 908 kg of dough per minute.
The mixer 2 is essentially a closed drum that rotates at speeds between 35 and 75 rpm within the drum, the mechanical arm kneading the dough in the desired consistency in seconds Although the production of modern bread is highly automated mixing ability staff to judge the elasticity and appearance of the paste is critical experienced staff will be able to determine its consistency with the dough as it rolls around the mixer the mixing process takes about 12 minutes.
3 Three methods are used to ferment the dough In some plants, high-speed machines is designed to handle the dough at extreme speeds and with great force, forcing the yeast cells to multiply rapidly fermentation can also be induced by adding chemical additives such as 1-cysteine for a natural amino acid and vitamin C. Some breads are allowed to ferment naturally in this case, the dough is placed into metal bowls covered and stored in a temperature-controlled room until it rises.
4 After the dough was fermented, it is loaded into a divisor with rotating blades which cut the dough into predetermined weight of a conveyor belt then moves the dough pieces to a molding machine molding machine shapes the dough balls and drops on a conveyor belt in layers which is enclosed in a hot and humid cabinet called prover the dough moves slowly through the prover so that it can rest, and that gas reproduction can progress.
5 When the dough emerges from the oven, it is routed to a second molding machine which re-form the dough into loaves and drops into the molds The molds are moved to a different standard that is set at an elevated temperature and with a high level of humidity here, pulp regains elasticity lost during fermentation and the rest period.
6 From the oven the pans are within a tunnel kiln, the temperature and speed are carefully calculated so that when the rolls come out of the tunnel, they are fully cooked and partially cooled Although the interior of the tunnel, the bars are mechanically discharged from the molds on the shelves of the firing and cooling process takes approximately 30 minutes.
7 The bread continues to cool as it moves from the furnace to the slicing machine here vertical serrated blades move up and down at high speed, cut bread into pieces of constant size.
8 metal plates keep the wafers together while picking up each roll and forward to the packaging machine of pre-printed plastic bags are mechanically slid onto each bread In some bakeries, workers close bags with other son twists plants seal bags with heat.
Commercial breadmaking held to strict government guidelines for food production In addition, consumer preferences require producers of bread to maintain a high quality appearance, texture and flavor therefore controls quality are made at each stage of the production process producers use a variety of taste testing, chemical analysis, and visual observation to ensure quality.
The moisture content is particularly critical report from 12 to 14 is ideal for preventing the growth of bacteria However, freshly baked breads have such a high moisture content 40 Therefore, it is imperative that plant bakery be kept scrupulously clean use of fungicides and ultraviolet light are two popular practices.
Breadworks program takes the work out bread Bakery Production and Marketing, December 1993, p 27.
Denny, Sharon enough batter for each-a current health, December 1994, p 25.
Harper, Roseanne Bred Rise Supermarket News January 30, 1995, p 21.
Ryan, Nancy Ross Flour Restaurants and power institutions, including October 15, 1994, p 137.
How bread is made parts manufacturing machine used history History Materials, bread made, manufacturing.