ENGLISH

Process of Changing Wheat Grain into Bread

Process of Changing Wheat Grain into Bread

Introduction

Bread is said to be one of the most important article of food. It's making and baking employ many processes and in result there comes a perfect loaf from the first flat cake. Bread is mostly made up of wheat flour by the addition of salt, water and ferment. Wheat grains are said to be best adapted for making bread, because it has gluten in the precise quality for a spongy loaf. This paper discusses the process of bread making from a wheat grain.

Discussion

In order to make a perfect bread form a wheat grain, it is important to verify the quality of grain. There are certain strategies to test whether the wheat grain is of high quality for bread or not.

Mycotoxin Content (DON)

The very first grain which a lot of grain has to pass before being considered for making bread flour is the mycotoxin deoxinivalenol DON test which is also called vomitoxin. DON is produced by the fungus called Fusarium which is the source of head scab or head blight in wheat. Wheat is primarily infected by this disease at the flowering time and flourishes in cool and wet conditions (Cauvain, 2003, pp. 71-82). If the DON is consumed, it may cause diarrhea and vomiting to human beings and the livestock. It may also cause livestock abortion at extremely high level.

Test Weight

Test weight also determines the quality of wheat grains to be used in bread making. It is an overall indicator of the grain quality and offers a rough approximation of the prospective flour yield. The least adequate test weight for what grain is normally 56lbs per bushel and it is caused by the poor growing conditions and sproutdamage (Cauvain, 2003, pp. 71-82).

Grain Protein

The need to use high-gluten flour to make bread is one of the delicate bread organizations key. When water and flour are mixed together, protein that forms gluten start organizing and cross-linking, in order to make the gluten web. Protein web allows bakes to shape the dough and remain in that very shape rather than flowing across the table. The density of gluten making proteins is an important number which bakers and miller analyze in every lot of grain. For bread wheat, 12% is considered to be a reasonable target of protein level (Cauvain, 2003, pp. 71-82). But bakers may accept a bit lower values, particularly for the winter wheat; on the other hand, higher values may also be expected for the spring wheat.

Bread Making Procedure

After determining the quality of wheat grain for bread making, a procedure needs to be following for its making (Khatkar, n.d., pp. 8-15). Certain steps need to be considered for the production of quality bread. The steps involved in bread making process are discussed below.

Sieving

The first step is to filter or sieve the flour before using to make bread. This step is taken for certain reasons such as to aerate the flour, ...