Bread Row Materials

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• Bread Row Materials

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• ROW MATERIALS

Wheat flour 100 g
Water 60 ml
Salt 1,5 g
Leaven 2 g
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WHEAT FLOUR
The main operations to get wheat flour are

• cereals grains milling (in this case wheat)
• winnowing.

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Fermentation Process

• Bakers leaven has in its constitution a leaven -
  a microscopical fungus named "Saccharomyces
  Cerevisae". This fungus is responsible by breads
  "growth".

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• Wheats flour has starch which molecule is a
  polymer of glucose molecules.
• Starch molecules can be linear - amylose - or
  ramified - amylopectin.

In wheats flour exists an enzyme - amylase -
that, in presence of water, catalyzes the
hydrolysis, breaking of some links in starch
molecules, resulting free molecules of glucose.
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• Leaven "is fed" of glucose, and in this process
  frees carbon dioxide. This gas makes dough to
  grow.
• In this fermentation process, also is produced
  ethanol (ethyl alcohol) and many other chemical
  compounds that confers excellent aromas and
  flavors.
• Wheat flours proteins, gliadin and glutenin,
  confers dough elasticity, allowing full retention
  of all gas produced in the fermentation process,
  resulting a porous and loaf dough.

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• when the bread is kneaded these proteins, that
  are generally in hank form, are uncurled and gone
  to bind water molecules, forming an elastic net
  that is called gluten. This net supports the
  pressure exerted from the carbon dioxide freed
  during the fermentation.

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Preservatives in long lasting bread
Analysing the label of "long lasting bread,
"BIMBO", we found the following aditives E 202
and 281

• E 202 - Potassium Sorbat (2,4-hexadienoic acid
  potassium salt)
• (antifungal and antibacterial preservative)
• Molecular formula CH3CHCHCHCHCOOK.
• Health Effects No adverse effects recorded
• E 281 - Sodium propionate
• Molecular formula (CH3CH2COONa)
• Health Effects No adverse effects recorded

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Sources

• www.ciênciaviva.pt/divulgação/cozinha/fermentação.
  asp
• http//www.bryngollie.freeserve.co.uk/E202.htm
• www.distanthealer.co.uk/enumbers.htm
• www.paodemelholandes.hpg.ig.com.br/produtos/sorbat
  o.htm