Since prehistoric times, wheat was the most important cereal for the nutritional value, cultural and social development. It 's a species that is able to adapt to all types of terrain and different climates.
The cereals, and the human digestive system, however, are incompatible, so since Neolithic times, man has found a way to cook them and turn them into a different product from the raw material.
The main species cultivated today are the two Triticum vulgare (wheat) and Triticum durum (durum wheat), both with a wide range of varieties obtained by crossing and selection for genetic improvement. The T. vulgare is ground so as to produce flour used to wrap bread, cakes, biscuits and the like. The T. durum instead h in an amber color, the kernel is elongated and glass, is used in the production of bread, but the main use is the manufacture of pasta .
WHAT 'THE BREAD?
The bread is given the product of the cooking of the dough, consisting of wheat flour or semolina, water, energy, baking powder and salt.
A great attention is put in the quality of these ingredients and between the leavening agent holds great importance: is the main factor that characterizes the end product, making tradizioneale or less; in the production of CO 2 (carbon dioxide) is the mechanism that allows the increase in volume of the mixture: its origin can be:
- chemistry using baking soda or baking ; ammonium
- physical given by the mechanical action of the egg whites mounted foam
- biological obtained only with yeast or with traditional fermentation
FERMENTATION WITH BREWERS YEAST
The product obtained by fermentation only conducted by cerevisieae Saccharomyces (yeast) is different from that produced by natural fermentation.
cerevisieae The Saccharomyces is a yeast, a unicellular fungus that produces alcohol and CO 2 plus some other secondary compounds. Is not able to separate the starch (major component of the kernel), uses only 1-2% of glucose present in the flour, or does not process the proteins, or lipids that remain intact.
The fermentation of this type are the classical prcedimento which operate most of the bakeries because it a simplified fermentation, with short time (about 1 hour), with greater manageability and better hygiene control. During this process the pH remains constant.
The traditional fermentation is carried out with the sour dough, also called " on frammentu ", " pasta asceda " or " Mothers know . It is the mixture of flour and water left in the air for a longer or shorter time, which is a "pollution" of microorganisms that multiply and give rise to phenomena typical fermentation.
On Frammentu consists of a complex microflora consisting of: S. cerevisieae , S. esigus , Candida holm, lactic acid bacteria such as Lactobacillus plantarum , L. brevis and L. sanfranciscensis . Lactic acid bacteria fermentation Panaria to complete those aspects that the yeast can not process. It has a lower pH is reflected in a longer shelf life, greater fragrance, resulting in a more easily digestible food because the bacteria develop the various components of the flour.
proteolytic bacteria break down proteins into amino acids, improving the nutritional aspect, giving a more nutritious product, from the point salutistco you get a bread easier to digest for people with celiac disease for the reduced gluten content.
Some bacteria are able to amylolytic and degrade the starch, making sure that this glucose polymer is partly already digested at the time of human consumption.
establish their simple sugars, resulting in lactic acid and CO 2 , use these sugars for their metabolism and reduce the quantity, thereby making a bread with less glucose, which is recommended for diabetics.
With the Fermentation We have the natural p RESENCE of a complex microbial community more t wicked job longer (> 4 hours), the g anagement is more detailed and appearance the gienico needs to be better controlled. The pH undergoes a drop that acts as a barrier to undesirable microorganisms.
FRAMMENTU HOW IS IT?
Tradition has it that it is secure, well-kept and jealously guarded, so valuable and indispensable. And in the Sardinian tradition this task was entrusted to the valuable hands of women.
However it was removed a piece of bread and placed in a bowl to cool, covered with cotton cloth, for the next time, here grew and was nurtured, as it is a real biological system.
But every baker has his own secret recipe ...
Starting from a mixture of water and flour which you can add honey.
Or you use the water where they were surrounded by eggs, prunes and other fruits.
products can be integrated based on rye or bran, to make the entire pool of beneficial bacteria. typical A custom is to add fresh milk or yogurt.
QUALITY 'OF TRADITIONAL BREAD
Bread obtained by fermentation has a more traditional long shelf life due to the increased acidity of the dough, which slows the development of molds, the large bubbles are finer and more regular, due to carbon dioxide production slower and more gradual for duration of the fermentation process.
The flavor and aroma are characteristic, accentuated by the formation of volatile organic compounds and aromatic products during cooking between amino acids and sugars
It had a higher digestibility and assimilation of the product in digestive
traditions are preserved and typical of a product that binds us to our Earth
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