Add the flour and water so that the yeast has started a magical, miraculous process which will end with the birth of light is a lush, delicious bread. Honestly, since childhood I was concerned about how people invented recipes for delicious food and drinks (I still have no idea how it was possible to think of single malt Scotch weld), salad “Olivier” to the bread, which will be discussed. The bread is the same recipe. Learning how it is done, you reflect, as it did for the first time and how much time it took to perfect the recipe.
Bakery if in General, is kneading a tiny, producing carbon dioxide, fungi, or yeast, water and flour. The Baker’s hands create a structure that brings together the ability of yeast to produce a gas with the ability of the dough of flour and water to form a taut, elastic skin. After the dough rises, heat converts this structure into permanent form — well, as permanent, good fresh bread hardly be called permanent, it’s something alive and quickly tuck, intermediate state.
Chemistry is the basis of every bread recipe includes conversion of long molecules in the lattice. This process occurs in many products and creates new tastes and textures, which include water, fat and much more. In the case of bread, are molecules of glutenin, family of wheat proteins, which are important for the structure of bread.
When wheat flour combines with the water, a long elastic string of glutenins come to life. The presence of water in them weakens them, allowing them to communicate with each other, and, with the help of some oxygen, they begin to reach the ends. These long chains cling to the neighbours and as the dough form a new connection.
Little balls of another wheat protein, gliadin, keep glutenin lubricated in the process. As continues kneading, they allow glutenin to become more and more connected between themselves, forming a mass of protein, Packed with starch grains known as gluten. Long kneading makes the bread tough; a little warm-up creates a sweet bread with a light texture.
Fresh kneaded dough will “relax” when you pushed him aside, allowing the yeast to do their business. Over time, links between proteins will weaken, allowing the dough to rise under the action of gas released by the yeast.
By the way, so if you ever sculpted their own flour tortillas, the dough should rest before you begin to roll. If you are impatient, your protulipac will just return to their original shape. They will not flat if glutenins not had enough time to loosen the ties between them.
Now in the dough thanks to the kneading, there are thousands of small air pockets, and the yeast feeding on the starch of the flour, begin to inflate. Gas finding its way through tiny corridors in the bread by stretching these pockets as hot air balloons.
After some time, depending on the type of bread you make, there will come a time slightly flatten a ball of dough, or gently fold it in half and let rise again — this process can be repeated several times, improving the taste of the future of bread, because yeast produces not only gas, but other things taste better. Eventually the fluffy loaf goes into the oven.
Where yeast comes to an end, the heat turns water into water vapor, and the bread swells. The starch in the dough solidifies, and the network formed by protein molecules settles into its final shape. The output is a delicious, soft, crunchy, ready to eat big and warm bread. We all love him since childhood (and some too), and he’s kind of a miracle, given the delicacy and complexity of the process. A miracle not even bread itself, but the fact that it came from. But in this all of humanity will do anything for a meal.