Different kinds of bread.

Bread is the food base for many companies. It is made from flour , the salt and water.

When adding yeast or yeast , bread dough is subjected to swelling caused by fermentation. The bread is thus a solid foam.

The flour comes mainly from grain bread : wheat and rye. You can add, moderate amounts of flour from other sources: barley , corn , chestnuts , walnuts ... The grain bread are characterized by the presence of gluten , a set of protein properties elastic , which can trap bubbles dioxide carbon released by the fermentation that allows the rise of the dough , known as "dough", and creates the crumb.

No added yeast or sourdough bread is called " unleavened ".

History

Scenes of bread on the tomb of Ramses III

Bread of Pompeii

The bread that we eat today is the result of a long agricultural, technological and gastronomic.

The story begins with the bread Neolithic. Trace amounts of bread without yeast were found on several sites dating from 30,000 BC. AD: grains of starch from the rhizome of cattail reed and ferns have been identified on stones identified as pestles and mortars. These rhizomes are toxic, the study suggests that these roots were peeled, crushed and then cooked Antiquity

Generally attributed the invention of bread to leaven the Egyptians , who reportedly made the discovery by accident. Dough for unleavened bread (water, milk and flour of barley and millet) would have been forgotten, would have "spoiled", but would still have been fired, leading to the discovery of leavened bread with the Egyptians sometimes enriched with fat, eggs or honey. Was found nearly two dozen kinds of bread from a variety of form and composition.

Egypt is also found that the oldest representations of bread, dating from the ^second millennium BC. BC and it's Sumer that date the oldest known text speaking of leavened bread (the Code of Hammurabi , 2100 BC.).

The Greeks developed a baker and confectionnent over 70 varieties of bread, using to make the dough yeast from wine and stored in small jars. Towards the beginning of the ^fifth century BC. AD , they invented the Olynthus mill hopper which eases the work of the millers.

At various times, bread wheat is reserved or not the holidays.

For the Romans , too, the bread is, with the porridge , the staple food. They take the form of Greek manufacturing yeast from grape harvest and improve the mixing. To believe the Gauls besieged the city they could reduce it by famine, the Romans threw the bread on the besiegers.

They create in Rome under Trajan , College of millers and bakers in various parts of large mills-bakeries. The richest eat bread flour white lyre-shaped, birds, stars or interlaced rings, the poor bread flour and its the slaves of barley bread. The bread at certain times, is distributed free to poor people of Rome to avoid riots. The bread loaves found at Pompeii are notched beams in Greek as usual, allowing easy sharing.

Pliny the Elder wrote that the Gauls add to batter the scum of cereal beverages, and their bread, lighter, is much appreciated.

Middle Ages and Renaissance

Illustration of Tacuinum sanitatis (late ^XIV)

Breadmaking declines for invasions Viking , particularly due to non-maintenance or destruction of water mills Gallo-Roman. In the year one thousand, the fire of St. Anthony is wreaking havoc. From 1050 , farmers are subject to the tax ban , grind their flour mill trite and bake bread in the oven. The churches also need a tax consisting of a loaf and a measure of wine, the "bread of Law Chapter," the lord of the fief to which they are built. In cities, talmeliers involved in the whole chain of manufacturing, from purchasing to selling grain to the sewing room (window-shop counter shown below cons).
Instead of bread in the diet is even more important and its quality, price control and prosecution of fraud are subject to multiple rules issued by the State.
The bread used as food but also base for the rich; it is called in this case "chopping" or "abacus." Soaked in sauce, chopping eventually ate himself or is given to the poor.
In the monasteries, some laity presented by emperors, kings or lords, are entitled to housing, clothing and food from a lay brother, the "bread Abbey.

Since the Renaissance, the development of science benefits the milling and baking technology: the first scientific work relevant to yeast benefit from the microscope was invented by Dutchman Antonie van Leeuwenhoek ( 1677 ), the fermentation by yeast grows and the bread is diversifying and coarse bread (of peas , of beans or acorns ) appear more in times of scarcity.

France from the ^sixteenth century is experiencing a shortage in flour milling aggravated because the second sound is prohibited, doctors deeming it unfit for consumption. In Principality of Lige was born in the habit of giving the needy mreaux , food or tokens, generally giving the right to bread.

Modern Era previous

In the ^seventeenth century , the baker stops gradually sift the flour itself as millers grind offer a "blank" as a result of a strong screening of sounds. In the eighteenth ^century , the prohibition remouture sounds is officially closed and bakers are beginning to use coal instead of wood to heat the ovens. The price of corn, and therefore the bread is very high and many people can not buy. The riots are numerous ( flour war after the liberalization of grain by Turgot in the late eighteenth century) and led France to the French Revolution after the march of Paris on 5 and 6 October 1789 led by Anne-Josephe Theroigne Mricourt in the Baker , the Baker and Little Mitron.

Modern Era

Bread is a food policy during the wars: Flour and bread stored in a textile mill by the German army to its soldiers from the eastern front in 1914

In 1793, the banality of mills and furnaces is abolished in France.

In the nineteenth ^century , the mixers emerge and mechanical milling machines perfect.

In 1838 (or 1839) Augustus Zang , an Austrian officer, began to produce successfully in Paris on buns thin golden crust that make the Austrians with seeding in yeast. The reign of the pastry begins.

In 1860, Louis Pasteur identified the yeast as the microorganism responsible for fermentation, and shows that she can live in both the presence and absence of oxygen. It multiplies in the first case and makes a second fermentation. Yeast alcohol distilling grain replace brewer's yeast. From 1867 the industrial production of yeast develops.

During the First World War , the "black bread" rolls and war (long life) are used by armed forces and on the forehead.

In France, Charles Heudebert invented a bread shelf in 1903, the recipe will serve during the war. Civilians are rationed and have to buy bread or flour with ration coupons.

In the ^twentieth century , the mechanization of bread increases. Fermentations are increasingly better managed, supported in particular by an active search that affects a better understanding of the metabolism of yeast strain selection and improvement of techniques of manufacture. However, the quality of bread consumed daily, on average, declined significantly during the modern era. Most bakeries do not offer more than bread industrial quality. For the philosopher Guy Debord , the bread was gone and was replaced by a bakery in imitation of bread:

"In the period immediately preceding the Revolution of 1789, we remember how many riots were unleashed as a result of attempts to tamper then moderate bread, and how bold experimenters were immediately dragged to the lantern before have been able to explain their reasons, surely very strong. At that time, and throughout the ^nineteenth century , falsification, marginal and small-scale, was performed at the retail level: it was not yet risen to the very source of food manufacturing, as she was going to do with all means of modern industry, from the War of 1914, which was to bring forth the ersatz. But it provoked a righteous anger. Other times, other manners, or, for the better, the benefits that society derives from its class heavy equipment dramatically, equipment and personnel, pay largely unavoidable expenses to accompany the ersatz its indispensable complement, the jam skulls. Thus, when we saw it almost ten years ago, bread disappear in France, almost all replaced by a pseudo-bread (bread flour not, baking powders, electric ovens), not only this traumatic event n has not raised any protest and defense as it has recently produced for the school itself free, but literally no one spoke. "

- Guy Debord, Encyclopedia of Nuisances, Volume I, Issue 5, 1985

Typology by type

Loaf of bread can be kept around 1.7 kg eight days after the baker

Pre-sliced white bread

Sourdough bread

The Encyclopedia of Diderot identifies thirty names of breads.

Among the main types of breads, note:

• The job
• the faluche in Flanders
• The foues in Touraine
• the focaccia in the Midi
• the keeper of Normandy or the keeper of Vendee
• The sourdough bread
• The unleavened bread
• The bread lumberjack
• The country bread
• The bread cob
• The bread Napoleon at Cherbourg
• The bread polka

Breads fantasies can incorporate nuts , and chestnuts , bits of bacon ... and have all sorts of shapes.

Breads are ranked according to flour used:

• Bread
• White bread
• Whole wheat bread

French law bars the class according to their composition and manufacturing technique: traditional French bread, homemade bread, sourdough bread, bread baked in wood, old bread, country bread, rye bread, toasted bran, wheat bread, pain courant French.

Special breads

Bread pudding

• Bagel
• Greek bread : specialty Brussels
• Gluten bread
• Bread pudding (it's actually not bread but a pastry )
• Bran bread
• Pan bagnat
• Brioche bread or cake : made with a paste containing fat, sugar and eggs
• Brown bread
• Wholemeal bread : bread made with wholemeal flour , that is containing all the elements of wheat. It is rich in fiber and minerals
• Crestou bread : old recipe of Aveyron
• Spelt Bread
• Gingerbread
• Country bread : trade name generic
• Oatmeal bread
• Bread : prepared with a paste with fat and sugar. Often sold in bundles of twenty-four units, it is the basis for the manufacture of crackers
• Ration bread bread eaten by the soldiers according to the customs and regulations of their host
• Rye bread , bread meslin ; benoiton
• Mantu : bun Chinese that is not baked but steamed
• Pain Maya
• Black bread
• Pain Gun
• Pita bread Turkish to yeast
• Bread without salt : no added salt manufacture, salt-free bread still contains 0.2 to 2.2 g of sodium chloride per kg
• Swedish bread
• Tabouna bread : Bread Middle Eastern baked on the oven walls
• Viennese bread

Typology by Country

Northern Europe and Central Europe

In the countries of northern Europe , particularly Scandinavia and Germany , bread is often made with rye. This bread is leavened with acidic, because the rye gluten is not as strong as that of wheat , and amylases of rye are more active at high temperatures; amylases can destroy the structure of a rye bread, and the acid may stop their action.

For Germany there are between 300 and 600 kinds of bread, which are distinguished by shape, flour or method of production.

France

French Bread

The production is regulated by law: the bread must be prepared from flour wheat (wheat).

The bread contains on average 19 g / kg of salt , a stick (250 g) 4.7 g is almost the maximum amount recommended by the WHO (5 g / day / person). Bread and other prepared foods will see their content in sodium reduced by 20% in five years. Also labeled with the amount of salt is considered.

Breads by size in France

• The loaf , about 1 kg
• The bread, also called in some regions of France (to Lyon, for example), the flute , 400 g of the same length but twice the thickness of the stick. Franche-Comte, the flute is called the bread along. In the region Provence-Alpes-Cote d'Azur , the flute is called the restaurant.
• The wand , 250 g
• The bastard, the same section as the bread but the same weight as the baton
• The string

Italy

Pane di Altamura.

• The focaccia (cf. focaccia Provenal ), a bread genoa mainly with the olive oil and various seasonings.
• The pitta in Calabria , the Ciriola in Lazio , etc..
• Pane di Altamura
• Pagnotta del Dittaino
• Pane di Matera
• Pane di Genzano casareccio

Armenia

Breads traditional Armenian are the lavash , which means "look good" and matnakash , meaning "from the fingers."

North America

There are many different types of breads in North America. The European bread with only flour and water, is popular, but the most famous bread is made with milk and butter. Breads historical, such as sourdough from San Francisco or the Rye and Indian , are also, but they are not as popular. Breads Jews are also popular, especially bagels and challah (like brioche , but with the oil , no butter ), bread and Italian ( pizza , etc.)..

Manufacturing

Nutrition

100 grams of a rod (T55):

• 55 g of starch
• 8-10 g of protein plant
• 1.6 g of fatty acid
• of vitamins ( B1 , B2 , B3 , B6 , and E )
• elements minerals including salt , ( iron , phosphorus , magnesium , calcium )
• March-May g fiber
• glycemic index of 75 .

White bread (T45) contains 58 grams of starch with a glycemic index of 85 . Bread full cost (T 200) contains 45 grams of starch with a glycemic index of 40 .

The bread contains more fiber and elements minerals.

Economy

Production

Consumption

Bread in religion

In antiquity

The bread is present in the ancient Egyptian ritual of death.
The bread is brought in procession in religious ceremonies by the Romans who offer the dead.
Bethlehem means "house of bread" in Aramaic.

In Judaism

The Jews brought 12 rolls of gift, the day of Shabbat in the temple of God , were the "showbread" that only the priests could eat. Today, a braided bread called challah is used during each Shabbat. The unleavened bread (or matzah) is still used to celebrate Easter and commemorates the flight from Egypt.

In Christianity

The prophet Elisha and Jesus made the miracle of the loaves.
Bread is central to the Eucharist Christian is "the sacramental bread," bread to sing "or" bread of angels, "known today under the name of host in Roman Catholicism. Jesus defines himself as the "bread of life" (John 6:35). The "Grace" God is called "bread of the strong" and preaching, religious education "bread of the Word of God." In Roman Catholicism, the piece of wax embedded in a holy shrine is the "sacred bread." In Hebrew, Bethlehem means "house of bread" and Christians see in the fact that Jesus was born in a town of that name, the meaning of his sacrifice through the Eucharist.

Bread in the arts

Literature

• "Finally I remembered the last resort of a great princess who was said that the peasants had no bread, replied: Let them eat cake. Rousseau, Confessions , Book VI, published in 1782 ^Painting
  • The Last Supper
  • Brueghel the Elder : The wedding banquet
  • Balthus : The rod held by the painter in the Passage du Commerce Saint-Andr

  Cinema

  • Pagnol : La Femme du Boulanger

  Bread in history

  • "Bread and circuses" ( Panem and circuses ), expression of Juvenal , which summarizes what the people of Rome demanded their leaders. Which regularly provide free distribution of bread in the city .
  • During the French Revolution , the crowd goes hungry Versailles seek "Boulanger" ( Louis XVI ), the "Baker" ( Marie Antoinette ) and "Little Mitron" ( the dolphin ) . These expressions reflect the importance of bread in the daily consumption of the Old Regime.
  • Jabber: the Breton, bara (bread) and Gwin (wine). These terms were the main demands of Breton soldiers during the War of 1870 , but not understood by the French officers, they became synonymous with "express themselves incomprehensible" . However baraguin was already in use before 1396, perhaps due to a misunderstanding of the French wine between bread (bara guin) and white bread (bara guin) because guin was also the male guen (gwenn White) . The flight was the most severely punished the theft of bread, with penalties up to death. The unwritten rule is valid everywhere, so it was not flying the bread of others.

  Bread in fairy tales and customs

  • Tom Thumb
  • Little Red Riding Hood
  • Hansel and Gretel
  • Cougnou of Saint Nicolas and Christmas
  • Galette
  • Breads engagement, wedding

  Expressions

  

  

  Breads
  • Companion: literally, the person (cum in Latin) who are sharing their bread (panis in Latin); companion does the word "boyfriend".
  • Better bread pocket that feather in the hat: all that is superficial has no real value and do not feed.
  • Be tempered as a soup: the soup , originally did not designate a broth, but the bread is dipped in it, hence the term.
  • Eat his white bread: having the best of something, implied pending the arrival of the worst. The term is opposed to eat his black bread.
  • Mihin mofo-Toa vazaha NEFA Malagasy vavony: eating bread like a French while having a stomach of Madagascar.
  • Be dry bread Songs on the bread
    • "A chicken that pecks on a wall of hard bread, pins, pins, lift the tail and then goes away. References

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