BREAD

Bread is a staple food prepared from a dough of

flour (usually wheat) and water, usually by baking.
Throughout recorded history and around the world,
it has been the oldest human-made foods, having
been of significance since the dawn of agriculture,
and plays an essential role in both religious rituals
and secular culture.
Bread may be leavened by naturally occurring
microbes (e.g. sourdough), chemicals (e.g. baking
soda), industrially produced yeast, or high-
pressure aeration, which creates the gas bubbles
that fluff up bread. In many countries, commercial
bread often contains additives to improve flavour,
texture, color, shelf life, nutrition.
 HOW BREADS DOMINATED
THE BAKERIES

th
In 20 century
the making of
bread was
invented to be
simpler and
easier to make
it because of
availability of raw materials, methods to prepare it
and the bread is good diet of food etc..The
bakeries at this time were at small scale and newly
formed( without any experiences).the bread was
the simple snack and the derivation of every other
snacks that we see in the modern bakeries. The
domination of bread began across the world where
more than 90% of bakeries consisits bread as their
primary product sold at different names and
methods of making differs from bakeries to
bakeries
 HOW BREADS ARE
TRADITIONALLY MADE

Traditional bread used homemade yeast as the

rising agent. This yeast was usually either a
sourdough starter, or a yeast made from distillery
barm. Many 19th century cookbooks include
recipes for making homemade yeast using hops,
potatoes, or a flour-water-sugar mixture.
Traditional homemade sourdough yeast essentially
sours or ferments the dough, allowing anti-
nutrients such as phytic acid to be broken down
and making minerals and vitamins more
accessible. Some studies are even showing that
the sourdough fermentation process can make the
proteins in wheat such as gluten easier to digest.
Bread was baked in small domed clay ovens, or
tabun ovens which were usually made by
encircling clay coils or from re-used pottery jars.
The oven was heated on the interior using dung
for fuel; flat breads were baked against the interior
side walls
Traditional Early humans made bread by mixing
crushed grains with water and spreading the
mixture on stones to bake in the sun. Later, similar
mixtures were baked in hot ashes. The ancient
Egyptians are credited with making the first
leavened bread. Perhaps a batch of dough was
allowed to stand before it was baked.
Bread recipes usually have just five or so
ingredients: flour, water, yeast, salt, and either
some type of sweetener or maybe herbs or spices.
It takes 12-18 hours to make the bread rise. 78%
of wheat is used in traditionally made breads and
other 22%for organic sweeteners and herbs only
15 % of the total bakers in the world following the
traditional method. A mixture of flour meal and
water was left longer than usual on a warm day
and the yeasts that occur in natural contaminants
of the flour caused it to ferment before baking.
gradually people used open flames for cooking or
stoves. Stoves were gaining popularity in the
1800s, but they were not electric or gas. Instead,
they had either a wood fire or a coal fire inside.
The stove allowed the heat to more uniformly cook
and bake food than an open flame. Bakers back
then had work chores that consisted on the
tending of the fire, drying herbs and drying spices
by the fire, grinding the spices and herbs into
 powder (so they got the right measurements),
grinding and granulating the sugar.

HOW BREADS ARE MADE IN

THE MODERN WORLD
1) Modern Bread Uses a Different Variety of Wheat
Modern wheat is actually quite different from the
wheat that our great-grandparents’ generation
used, and it’s even more different from the wheat
that our ancestors used in earlier centuries. This
modern dwarf version of wheat is a high yield
variety, but it also has a lower nutrient content than
heirloom wheat and a different protein structure,
which is considered by many to be more
inflammatory than ancient varieties of wheat.
2) Modern Bread Uses Different Yeast
Traditional bread used homemade yeast as the
rising agent. This yeast was usually either a
sourdough starter, or a yeast made from distillery
barm. Many 19th century cookbooks include
recipes for making homemade yeast using hops,
potatoes, or a flour-water-sugar mixture.

Modern baker’s yeast as we know it today didn’t

even exist until the late 1860s. Even then, it was
slow to gain popularity at first because it was more
expensive than making homemade yeast, and
many housewives were reluctant to try something
different from the yeast they were accustomed to
using for baking.
3) Modern Bread Has a Shorter Rise Time
When you compare modern bread and traditional
bread, one of the most noticeable differences is
the amount of time that the bread rises. Traditional
bread has a much longer rise time than modern
bread does. Most old-fashioned bread recipes call
for letting the bread rise for at least overnight and
sometimes longer than that.
4) Modern Bread Has Additives
Traditional bread recipes usually have just five or
so ingredients: flour, water, yeast, salt, and either
some type of sweetener or maybe herbs or spices.
If you look at the ingredient list on a loaf of modern
bread, though, you’ll almost always find a lot of
extra ingredients that you can’t even pronounce.

These extra preservatives, artificial flavourings,

stabilizers, and enhancers weren’t part of the
traditional bread-making process. They might help
the loaf of bread rise faster and keep it from
moulding while it sits on a store shelf for several
weeks, but they are unnatural additives that aren’t
doing our health any good, and in many cases,
these artificial chemicals can cause negative
reactions in our bodies.