IL PANE

1
BREAD-MAKING
CHEMISTRY OF BREAD
Bread
HISTORY
CELIAC-DISEASE
ITALIANS TRADICTION
2
BREAD MAKING

• KNEADING
• LEAVENING
• TOOLING
• COOKING

Ingredients are mixed by hand or mechanically.
In this phase forms the gluten (gliadinglutenin).
Dough is left to ferment at 30 degrees
resulting in the production of carbon dioxide
Leavened dough is cut into desidered shapes
Forms are placed in ovens at temperatures
between 200 and 270 degrees.
3
INGREDIENTS

• FLOURS
• WATER
• COMMON SALT
• YEAST

Flour for bread-making is the most suitable
wheat.
Must have a temperature between 21 and 25 degrees
not to hinder the activity of yeast. More over
water must have no high mineral content (soft
water).
Makes the crust crisp and improves the quality of
gluten.
Yeasts are unicellular fungi that can derive
energy from respiration or oxygen deficiency in
the alcoholic fermentation takes place, during
which are produced carbon dioxide and ethyl
alcohol.
4
SALT WAR
Salt war (1540) was an insurrection of Perugias
territory against the Papal states at the time of
Pope Paul III at the end of the war, Perugia
lost its indipendence and began to be part of
Papal state. PrologueThe territory of Perugia
was formally part of Papal state since the early
middle ages time, but during the XV sec, like it
had just happened, the control on the city
becames less because of asserting on the
territory of some lordships, last of which was
the Baglionis. In 1531 on all the palpal
territory was set out a tax on salt creating a
popolar displeasure.In 1539 the pope Paul III
showed intention to request the increase of the
price of salt, but the next suggestion was
rejected from the popular council summoned of
Priori, and the pope had to present the bull of
excommunication of Perugias population. In
addition to this, some years then the pope,
decided to counter the popular insubordination of
Perugia, during the concistory (college) showed
the willingness to resort to an armed In the
middle of 1540 in Perugias territory were
inviated the papal troops. The papal army began
to destroy the territory near to Perugia. Having
less then 2000 soldiers, the Perugias peolpe
could count on the support of Cosimo de Medici,
in contrast with Paul III, who engaged Ridolfo
Baglioni, ex lord of Perugia.Papal troops
didint have any problems to contrast the weak
defence of the city and on the 3rd of june was
dealed the capitulation of Perugia, with next
emigration near to other cities of many families
prefering the awe to the local lordships than the
dominion of Papal state.
5
ConsequencesThe city lost for the second time in
its history its own civic fredom and its secolar
indipendece passing newly to the dipendencies of
churchs state which forced the citizens to build
the Rocca Paolina. Part of the city walls were
destroied.
Perugian however didnt give themselves loser,
they reacted after the war with boycotted the
charge which had established their regional
submission to the pope, so they stopped adding
salt to the bread that became tasteless. The city
and other parts of Umbria still preserve the
tradition of eating tasteless bread, which should
be very proud tradition.
6
ITALIAN TRADITION
PANZANELLA
BRUSCHETTA
PANCOTTO
7
Panzanella
Panzanella is a typical summer recipe, it takes a
bit stale bread and vegetables in season for
fresh and tasty first course. PROCESS Put the
slices of stale bread in a bowl with water and
allow to soften for 20 minutes, then squeeze well
and crumble into a large bowl. Take thinly red
sliced onion, celery and cucumber and tomatoes in
not too large pieces. Add the vegetables to bread
and mix well with your hands to make spice. Add
oil, salt and basil and mix again. Leave the
panzanella in the fridge for a few minutes And
enjoy your meal!
8
Bruschetta
Bruschetta is a flat "farmer", usually served as
an appetizer and is famous all over the
world. PROCESS In the classical version it
consists of a slice of bread toaste in the oven
or on the plate. When the bread is warm and
nicely crispy, rub a clove of garlic and season
with extra virgin olive oil, salt and pepper.The
bruschetta can be served with other ingredients,
especially tomatoes. If you want to feel less the
taste of garlic, dont rub it on bread and leave
it to marinate for at least half an hour along
with tomatoes, then eliminate it.Cut the tomatoes
into small pieces, add chopped parsley and basil
and a little finely chopped pepper. Season with
salt and olive oil. Serve on bread toasted in
the oven and rubbed with garlic. Do not burn the
bread. Cut the tomatoes into small pieces and
then add red onion, olive oil and salt.
9
Pancotto
PROCESS Pancotto is the essential ingredient of
traditional unsalted bread (or "fool") stale (ie
a few days).Other ingredients extra virgin
olive oil, a clove of garlic, tomato sauce, some
basil leaves, salt, pepper, water or vegetable
broth. In the hot version, you can add Parmesan
cheese (or cheese) and eggs.Recipeabout 1
pound of bread and 2 glasses of water filled (or
vegetable broth) per person. For better success
bread should be broken up into pieces slightly
larger than a walnut.Put oil the garlic in a
large pot and saute a few minutes. Add 1
tablespoon of tomatoe sauce per person. Let go
far a couple of minutes. Remove the garlic clove
and add water in the ratio mentioned at the
beginning. Add a few pinches of salt and heat
without bringing everything to a boil. At this
point put the pieces of bread and startd to stir
so that water is well absorbed by bread. Remove
from heat once the bread has absorbed almost all
the water and continue stirring for a few
moments.
10
GLUTEN
Gluten is a lipoprotein substance, which is often
used as a substitute of meat because of its great
protein content.The complex structure of gluten
derives from two types of proteins the gladina
and glutenin which absorb water. The relationship
between these two proteins leads to the formation
of more or less tenacious gluten, which
differentiates the various types of flour. During
digestion, intestinal gluten peptide is
neutralized. This gives the dough viscosity,
elasticity and cohesion. Therefore, the quality
and quantity of gluten in a specific type of
flour is an important index to evaluate the
quality and capability of bread-making. 
Determination
of Crude Gluten in Flour Materials Beaker,
flour, KI, balanceProcedure Firstly 25gr of
flour was placed in beaker, about 25ml water
added,and mixed into dough with a spatula.Then
the dough was kneaded gently under water for
10-15min, so that soluble matter and starch were
washed away.KI was used to control presence of
starch. Then dough into a ball was rolled the
most gluten weighed and percentage expressed of
flour. Also was noticed its color.Then it was
dried at 100C   to constant weigh and expressed
repeat as a percentage of flour.
11
this is the symbol used for products that do not
contain gluten
GLUTEN ALLERGY
It is appropriate to speak of gluten
intolerance instead of allergy, because the
reactions are not comparable to typically
allergic manifestations. The occurence of this
disease has been dramatically increasing during
the last decades. Up until few years ago, the
diagnosis of this disease was made with certainty
only by taking a piece of small intestin, by a
probe or a gastroscopy tube. Them some years ago,
specific exames where discovered.They are carried
out on blood samples in order to determine the
presence of immunoglobulins produced by the body
to "fight" the enemy gluten. Immunoglobulins are
proteins that function of antibodies and they are
mainly produced by lymphocyte B in the blood.
Celiac women who are not diagnosed and properly
treated during paedriatic age suffer the most.
They are likely to be affected by anemia, because
of the lack of iron in their organism, which
causes them not to produce enough red corpuscles.
As a result it is quite probable that, when they
reach the old age, they will suffer osteoporosis,
joint pain, etc..Children if not psychologically
supported by their parents at early parties where
you can eat "normal" food with gluten, could
experience the feeling of exclusion.
12
Yeast fermentation
Starch Digestion
CHEMISTRY
Chemical Determination
Cooking
13
Yeast Fermentation
Bread is produced by cooking a raised mixture of
water , flour and yeast, with or without
salt. Bread making includes the following
steps 1.The mixture consists in mixing flour,
water, yeast to get a homogeneous mixture. During
this phase the gladine and gluteine proteins form
the glutine that contributes to the tenacity and
elasticity of the mixture. The content of glutine
is the tendency of the dough ton harden which is
called strength of the flour. 2.Raising during
this stage the mixture is left to raise in a room
at about 25-30C. From the mixture stage complex
transformations in the flour starch take place,
flour is transformed by the diastasi in maltose
and then in glucose of the flour, because of the
maltose. The enzymathical transformations which
take place during rising are 2n C6H10 O6 n H2O
n C12H22O11 Starch water Amylase maltose
C12H22O11 H2O 2 C6H12O6 Maltose water
Maltase glucose
14
Starch Digestion
Salivary amylase
Glycogen
Pancreatic amylase
Maltose
D-Glucose
D-Glucose
Absorbtion
15
Starch Analisys
Flour Acidity
16
Starch Analisys
Amylose and amylopectin are both polymers
containing 1000's of glucoses. Amylose molecules
consist of single mostly-unbranched chains of
glucose molecules. All of the monomer units are
a-D-glucose, and all the alpha acetal links
connect C-1 of one glucose to C-4 of the next
glucose. As a result of the bond angles in the
a-acetal linkage the chain of amylose is coiled
in the shape of a left-handed helix. Amylopectin
differs from amylose in being highly branched.
The glucose momomers within the branches are
linked by -1,4 glycosidic bonds, but where the
branch joins the main branch a-1,6 link forms.
Approximately every 12th-20th D-glucose unit of
one amylose chain is "cross-linked" to another
amylose chain.
17
Flours Acidity
Determination of the flours acidity
1)Titrant NaOH in the burette 2) Solution 2g.
flour 100ml ethyl alcohol 50 3) After 3 hours
filtration ofthe flour solution 4) After the
solution has been filtered, in the analyte add
phenolphthalein indicator 5) Add to the analyte
(flour) the titrant (NaOH N/50) the endpoint of a
reaction. The analyte mixture changes color,
phenolphthalein becomes pink
18
Cooking
The bread is baked in the oven at a temperature
of 200-270 C for different timefor the sandwich
in 15 minutes, for the bread in 1 hour.
Phenomena occurring at the time of cooking
30-50 C The yeasts fermentation develop gas and the bread growing volume.
50 C The yeasts dead.
70C Gluten starts to coagulate. Alcohol and other aromatic substances evaporate
100C The crust formed by evaporation of water
120 C The crust solidifies
150-200 C The sugars are caramelized and has a brown color