Bread

History

The bread that we consume today results from a long historical, technological and gastronomical advance. The history of the bread starts in 8.000 front J.C with the beginning of agriculture in the area of the Fertile Crescent, located at the border of current Iran and Iraq. It develops during Antiquity with the advent of Mediterranean civilizations (Egyptian woman, Greek and Roman). Flour, water, salt, leaven: besides the Egyptians held already the receipt of the bread, which they sometimes enriched by grease, eggs or honey. One allots the invention of the bread to the Égyptiens, which would have discovered it by chance. Bread dough without leaven (water, milk and flour of barley and millet) would have been forgotten, “would have been spoiled”, but would have been cooked all the same, allowing the discovery of the bread with leaven. It is in Egypt that one found the oldest representations of bread, dating from the thousand-year-old IIe front J. - C.. As of the Rebirth, the development of sciences benefits technology miller and baker: the first scientific work applicable to yeast profits from the invention of the microscope by Dutch Antonie van Leeuwenhoek (1677); fermentation by brewers' yeast develops; the bread diversifies and the coarse breads (of pea, broad beans or nipples) do not appear any more but in period of food shortage. At the XIXe century, the mechanical kneaders appear and the machines with grinding improve. In 1860, Louis Pasteur identifies yeast like the micro-organism responsible for alcoholic fermentation and watch as it can live as well in presence as in the absence of oxygen. It multiplies in the first case and carries out a fermentation in the second. The yeasts of cereal alcohol distilling replace brewers' yeasts. From 1867, the industrial production of yeast develops. At the XXe century, the mechanization of the operations of panification is accentuated. Fermentations better and better are controlled, supported in particular by an active research which touches a better knowledge of the metabolism of yeasts, the selection of the stocks and the improvement of the techniques of manufacture.

Bread in the world

France

Manufacture is regulated by the law: the normal bread must be prepared starting from common flour of Wheat (wheat).

The bread contains 2,5 - 2,7 G of salt (rod) is the daily Besoins for a person. The bread as of other prepared food will have to reduce their content of Sodium of 20% in five years. Moreover a labelling indicating the quantity of salt is considered.

A bread without yeast is known as Unleavened bread.

The Craftsman or the Ouvrier which kneads and cooks the bread is a Boulanger.

Arménie

The Armenian breads traditional are the Lavash, which means " look at bien" , and the " matnakash" , which means " drawn from the doigts".

Nutritional information

100 grams of white bread bring:

55 G of Starch
8 to 10 G of Protein S vegetable
less than 1 G of Fatty-acid
of the Vitamin S (B1, B2, B6, PP and E)
of the Mineral elements of which salt, (Iron, Phosphorus, Magnesium, Calcium)
from 3 to 5 G of fibers.

The Wholewheat bread contains more fibers and biogenic salts.

Manufacture of the bread

Ingredients

Basic ingredients

Farine avoid the flour T45 pâtissière; prefer the T55 flour or higher
Eau of source if possible
Sel
fresh or dehydrated Levure of baker or Levain

Authorized additives

Farine of Fève
Ascorbic acid (vitamin C)
Acid citric
Extracts from Malt
emulsifying enzymes
mono-di glycérides of fatty-acids E471
Lécithine

In the breads known as of French tradition (rod, farmhouse bread)

No the particular legislation for the special breads (breads without reference to rod or farmhouse bread )

Stages of manufacture

Kneading : Kneading starts with a mixture of all the ingredients in a Pétrin, with the hand or mechanically, to form a homogeneous paste. This first stage is called the frasage . The goal of kneading itself is to structure the paste by carrying out a network of suitable gluten. Structure of the network of Gluten will depend the honeycomb structure of the crumb. An intense mechanical kneading will be responsible for a crumb very developed with alvéolage small (sandwich bread type), while a slow and short kneading will allow obtaining a more irregular alvéolage, with large cells. The excess of kneading (difficult to obtain manually!) can generate a rupture of the gluten network. The bread cannot then any more develop correctly.
Pointing : It is the first fermentation. The paste is left at the thirty minutes rest to five hours to leave the Levure or the leaven to ensure a sufficient Fermentation. The paste must at least double volume at the conclusion of this stage: swelling is due to the release of carbonic gas related to fermentation.
Division : It is a question of cutting out the paste that one with let ferment in mass, in smaller lumps. The baker uses a balances to carry out the weighing of these lumps and to ensure their regularity, and possibly a graduating machine.
Linen boiling : In order to obtain regular lumps for shaping, the latter are " boulés". This stage also makes it possible to control the force of the pastes and to possibly correct it, while swell more or less tight.
Relaxation : The lumps are left at rest once again. This stage allows the network gluten to slacken after the stages of division and linen boiling. Without this stage, the gluten network would tend to tear at the time of the shaping.
Shaping : Each lump is worked over again to give him the desired form. It can be left such as it is or lengthened to give the rod for example.
Finish : The lumps are laid out on a fabric of flax (the layer) for the second fermentation. This fermentation is carried out under conditions of temperature close to 25°C and with sufficient hygroscopy to avoid the croutage of the pastes. The finish lasts from one to three hours.
Cooking : The breads are charged with 250-280°C (480-535 °F), in the presence of steam. Before the charging, the baker scarifies the breads with a blade to facilitate the development of the breads. Pucker thus obtained also intervene in the esthetic side of the bread while developing intense flavors. The alcohol produces during fermentation will be eliminated by simple evaporation in any beginning from cooking in the Baker's oven.

Various types of breads

The Encyclopédie of Diderot counts about thirty bread names.

the Job
the Faluche, in Flanders
the Fouée, in Touraine
the Fougasse, in the South
the Trowel
the Leavened bread
the Unleavened bread
the Bread logger
the Farmhouse bread
the Bread ear
the Bread Napoleon, with Cherbourg
the Bread hammer

The breads imagination can incorporate Noix, Châtaigne S, pieces of Lard… and to have all kinds of forms.

The breads are classified according to the flours used:

The French legislation classifies the breads according to the composition and the technique of manufacture: bread of French tradition, bread house, leavened bread, bread cooked with the wood fire, bread to old, farmhouse bread, rye bread, bread of sound, wheat bread, French bread running.

Special breads

Bagel
Side bagnat
Bread with Greek the: speciality of Brussels
Bread with the gluten
Bread with milk
Bread with the sound
Brown bread
Brioche bread or Brioche: manufactured with a paste containing of the fat contents, sugar and eggs.
Wholewheat bread: bread manufactured with a whole-wheat Flour, i.e. containing all the elements of corn. It is rich in fibers and rock salt.
Bread crestou: old receipt of the Aveyron
Bread of German wheat
Gingerbread
Farmhouse bread: it is especially a commercial name.
Fine wheat bread
Bread of méteil: bread containing 50% of rye
Sandwich bread: prepared with a paste added with fat contents and sugar. Often sold out of packages of 24 sections, it is at the base of the manufacture of the Biscotte S.
Rye bread: bread manufactured with a paste at least containing 65% of flour of Rye. If this content is included/understood of 10 and 35%, the bread is called bread with rye .
black Bread
Bread pita: Turkish bread with the yeast
Bread without salt: without salt addition to manufacture, the bread without salt contains nevertheless from 0,2 to 2,2 G of sodium chloride per kg.
Swedish Bread
Bread tabouna: bread the Middle East Al cooked on the walls of the furnace.
Vienna bread: it is a sandwich bread to which one added milk.

Breads by dimension (in France)

the bread , also called, in certain areas of France (towards Lyon, for example), the flute , 400 G, of the same length but double thickness of the rod. In Franche-Comté, the flute is called the long loaf .
the Round loaf, approximately 1 kg
the rod, 250 G
the Bastard , of the same section than the bread but of the same weight than the rod
the string

Consumption

Appendices

Bread in the history

Of the bread and the plays ( Panem and circensens ), expression of Juvénal which summarizes what people of Rome required of its leaders. Which ensured regularly of free distributions of bread in the city.
During the French revolution, famished crowd Versailles will seek the Boulanger (Louis XVI), the Boulangère (Marie-Antoinette) and the to Petit Baker's boy (the dolphin). These expressions testify to the importance of the bread in the daily consumption of the Old Mode.
Before, Marie-Antoinette would have required the origin of the revolutionary disorders. It would have been said to him that people missed bread. What she would have answered: “if they do not have any more bread, that they eat brioche! ”

Baragouiner of Breton, will bara , bread and gwin , wine. These terms were the principal demands of the Breton soldiers at the time of the Guerre of 70, but not included/understood by the French officers they became synonymous “to be expressed in an incomprehensible way (However baraguin was already used before 1396; perhaps following an incomprehension of François between bread-wine (bara-guin) and bread-white (bara-guin) because " guin" was also the masculine of " guen" (white) (gwenn). See patronyms Guin.”.)

In the Gulag S of the USSR, the prisoners stole themselves between them. The flight most seriously sanctioned was the bread flight (sanction being able to go until death). The tacit, valid rule everywhere, was thus that one did not steal the bread of the others.

Quotations

Jules Vallès, in the Child :

My child, has it says me, one should not throw the bread; it is hard to gain. We do not have any too much for us; but if we had too much of it, it would have to be given to the poor. Perhaps you will miss a day of it, and you will see what it is worth. Remember what I say to you there, my enfant.

Francis Ponge, “bread”, in the Party taken of the things :

The surface of the bread is marvellous initially because of this impression quasi panoramic which it gives: as if there were at disposal under the hand the Alps, Taurus or the Cordillera of Andes.

Philippe Delerm, “a small crust”, in the assassinated Nap :

Much more than of a food, it is a mental base. The bread, it is the skeleton, the structure of the days. A little rough and brown crust, a little crumb: the life found its beam of soutènement. there

Expressions

Companion : literally, the person with (Latin cum) who one divides her bread.
To be soaked like a soup : the Soup, in the beginning, did not indicate a bubble, but the bread which one soaked inside, from where the expression.
To eat its white bread : , to have implied best something while waiting for the arrival at least good. The opposite expression is to eat its black bread .
To be with the dry bread with water : to have only minimal food resources.
That does not eat bread : says itself of an act without serious consequence.
Good like good bread : qualify an unable person of ill will.
To withdraw the bread of the mouth : to prevent from earning its living.
To gain its bread '': to exert its trade, more familiarly to gain its crust .

I do not eat this bread : says itself by a person refusing to mingle with a business which seems to him strange (the business = bread)

Mettre a bread : to strike somebody

It has more half of its bread cooked : somebody says itself who does not have to live a long time any more

It has neither bread there nor paste with the home : says itself of when it is time to make the races

It ate bread of the king : meant that one had made prison

Être born for a bread roll : to have little ambition, to have a poor future

To better succeed out of bread than in flour : to fortunately finish a business which had badly begun

to have eaten more than one bread : mean much to have travelled

To have bread on the board : mean to have many things to make

It is better to run to the round loaf that with the doctor : to have a good appetite is sign of good health

to make Him pass the taste of the bread : le/la to kill

bread and plays : what claimed the Roman people (panem and circenses), i.e. of food and the distraction

Faire its bread : in drawing from the incomes

For the musicians, in a rather slang language, a bread indicates a fault notes.

To borrow a bread on the batch (means to have a child before marriage!!)

Bread of the Kingdom: the Eucharistie

Songs on the bread

a hen on a wall which picotte of the dry bread, picoti, picota, raises the tail and then from goes away.

See too

Internal bonds

List of the regional specialities of breads and viennoiseries (in France)
the Slice of bread
the Croûton of bread: end of the bread in the breads with crust (rod, farmhouse bread, etc)
the Starts: first bread section at the ends in the breads without crust
the chunk of bread: old word to indicate a large piece of bread
To make bread
the Baker's oven
dry bread or stale bread : bread having dried (a rod with the free air becomes hard in less 24:00)
Paner
the Pain lost: culinary preparation allowing to transform into dessert a hardened bread remainder.
the Bread melon: a Japanese culinary speciality enters the bread and the cookie.
Leavened bread
Bread with the poolish and the leaven
Wholewheat bread
Yakitate!! Ja-side is a original Manga, based on the manufacture of the bread.

External bonds

'' Of corn to the bread '', Michele Mosiniak, Roger Prat and Jean-Claude Roland, Pierre University and Historical Marie Curie
of the bread
all the technology of the bread

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