Bread
Bread ( OHG Prot, of PGmc. * Brauda ) is a traditional food which consists of a dough made from ground corn (flour), water, a leavening agent, and most other ingredients is baked. It is one of the staple foods. The solid, dark exterior of the bread is called the crust or bark. The interior is the crumb. Bread crumbs are also called crumbs ( from Middle High German ) or crumbs. Most bread dough can be baked in the form of smaller, about palm-sized portions as buns.
Composition
The to be baked dough consists of flour, salt, water and leavening agents such as yeast and leaven. For the different variants all sorts of foods can be added to the dough, such as grated vegetables, potatoes, nuts and seeds, roasted onions, dried fruits, spices and much more.
The definition of bread according to the " Guidelines for Bread " of the German Food Code is:
1.5 kg rye bread arise from about 1 kg of flour, 850 ml of water and 30 g of salt (about 4 tsp ). When baking the bread loses about ten percent by weight.
As food additives, mono- and diglycerides of fatty acids (MDG ) are used to increase the water-binding capacity. Diacetylweinsäureglyceride distribute the water in the dough better and provide a better gas retention, a better fermentation tolerance and a larger volume. Lactic acid esters of MDG increase the pore formation, so that more air can be maintained and the volume increases. Preservatives such as propionic acid, or sorbic acid and its salts can be used for long term preservation - but are permitted only at pre-packed sliced bread. Acetates are used as acidifying agent to improve the flavor and crust formation.
As a replacement for conventional leaven dough acidifier is also ( with lactic acid Sprinkled powder) used for lower-cost products.
Breads
There are two basic types of bread:
- Leavened bread, which is produced by means of leavening agents ( leaven or yeast ), thus it gets a loose consistency
- Unleavened bread that is baked, no added leavening agents such as yeast; often referred to as pita bread.
Besides breads, among other things by the use of cereals (eg wheat, spelled, kamut or rye), the type of flour ( white flour or whole wheat flour, finely or coarsely ground ) or special ingredients are classified (eg, pumpkin seeds or sunflower seeds).
Internationally, Germany as the country where most of the breads are baked. This is due on the one hand the grain variety, which includes not only wheat due to growing conditions in contrast to other countries, but also rye (eg in Northern Germany ) or spelled (eg Swabian Alb). Another reason the bread variety is the small law yesteryear that exist in other, mostly heavily centralized countries was not so and led to different cultures back in the individual countries of Germany. The skills and creativity of the German master baker - a training course, which does not exist in other countries - contributes to the worldwide unique German bread culture. The Central Association of the German Bakers strives date to the acquisition of German bread diversity in an online register of bread, with the aim of allowing explain the German bread diversity to the world cultural heritage.
The most commonly consumed type of bread in German-speaking mixed bread that is baked from a mixture of rye and wheat flour, wheat breads during almost exclusively consumed in the Mediterranean countries. In France, wheat breads are traditionally eaten. Baguettes and croissants are also known as breakfast pastries. In the bakery is baked several times a day, since white bread not stay fresh for long.
History
North of the Alps cereals were ground already 30,000 years ago, as finds from Russia and the Czech Republic show. Years ago, about 10,000 man then began the systematic cultivation of grain for their own nutrition. Originally, the grain was ground and mixed eaten as porridge with water. Later, the slurry was baked on hot stones or in the ash as a flatbread. Probably baked patties 've been known in early times, nomadic peoples. Cooked Out of wild grains and other ingredients slurry was dried on hot stones, and was so durable and transportable.
Two inventions have changed the bread baking crucial: one was the construction of ovens. On the stones just flat breads bake. A round loaf must be completely enclosed in baking from the heat, so he can bake evenly. The first primitive stoves consisted only of a pot that was reversed plunged in the ocean ( a method that is still practiced by scouts like a campfire ).
The second important discovery, which has fundamentally changed the baking of bread, was the effect of yeasts. If you do not drive the unbaked bread dough, yeast provide existing in the air for a fermentation - from thin dough is a kind of fermented beverage from a thicker dough, from which can bake bread that is looser and tastier than that from unfermented dough.
Because there are several yeasts that behave differently, these processes were initially very dependent on chance. Man only learned over time to control this by reducing from the well fermented batter successful a small amount before baking, and urged them again the next batter - the method of sourdough fermentation, which is still used today.
Leavened bread may have been known by archaeological finds already over 5,000 years ago, including in Egypt, where even then bread was produced to a greater extent in bakeries. The Egyptians had in ancient times the nickname bread eaters. It was they who first cultivated yeast and thus used the first baker's yeast.
From the Egyptians, the ovens were developed, which were first made of clay, resembling beehives. It was a very high heat to achieve that transforms the existing moisture in the dough immediately into steam. Thus, the volume of the loaves is greatly enlarged and delayed crust formation.
Already 2860-1500 BC were in the land of the Nile 30 different breads (such as Chet bread) known. From Egypt came the knowledge of baking bread over Greece and the Roman Empire to Europe. The Romans built the first large mills and have been able to produce a very fine flour. They invented a device for kneading the dough: In a large pan stir sticks were a mechanism moves by walking around an ox or a slave to it.
North of the Alps were yeast dough for making bread (either with yeast from the beer production, which was the Celts known since the 3rd millennium BC, or even from Hefemischungen like sourdough ) detected from 713 BC.
After the Roman basic techniques baked bread with small changes across Europe until the 19th century. In many villages there were Gemeinschaftsöfen where once could bake his bread each week.
A Roman bakery was producing more than 2,000 years ago capable of 36,000 kg of bread per day. After the fall of the Roman Empire the white bread rose to the rank of a hard day 's and men's food. This position kept it in Germany back to the time after the Thirty Years War and in Russia until the beginning of the 20th century. For the poorer classes only black bread was affordable.
Cultural-historical importance
While in Europe the largest variety of breads was developed, in other parts of the world bread-like products are typical. In oriental cuisine flatbreads are popular in India, there are smaller versions such as chapati or Papadam in Pakistan Puri is baked. While bread in Southeast Asia hardly occurs in northern China steamed bun dough, filled or unfilled, a popular side dish. For Australia Damper is typical. From Mexico the tortillas from corn derived. In Africa, especially flatbreads made from cassava, millet or corn are baked with spices. But in Europe and North America is an indispensable bread staple, especially for carbohydrate intake, dar.
Besides the importance as a staple food, the bread also has a large symbolic and spiritual meaning.
In many agricultural tribes of bread was and is considered sacred. So when baking and when cutting the bread certain rituals were performed.
At certain religious ceremonies, traditional breads, for example Gebildbrote, baked and eaten. Around the bread, there are still very many customs which are often connected with the belief in supernatural powers. Many legends tell of divine punishments which overtook the immediately who committed a crime bread. Also at the begging bread superstitions and many proverbs are linked.
A certain distribution had the sign of the cross three times the bread bottom before cutting - a ritual of the Christian trinity of God for you and for the blessing of the bread.
In the rural areas of Germany, baking bread also has a social significance, since the bread is often baked in operated by the municipality of baking kitchens.
Bread and salt
The custom of bread and salt to give some reference to a new home or to the wedding, is to ensure prosperity.
Bread in the Jewish and Christian symbolism
Water and ground wheat grain, the element of fire and the work of people who are necessary for the production of bread. Bread is one of the rich and the poor. It embodies the goodness of creation and the Creator, but also stands for the humility of the simple life. In the Jewish and Christian symbolism, it plays a major role.
During the week of Passover, a Jewish pilgrimage festivals, unleavened bread is eaten in memory of the exodus of the Israelites from Egypt, which had to be as fast according to the Biblical tradition that the Gärenlassen of bread did not have time. According to the Jewish view of wheat, rye, barley, oats and spelled are considered soured when they came for at least 18 minutes with water in contact - the period could have used earlier in which a fermentation by yeasts present in the air.
Christians say the Lord's Prayer as a fourth petition " Give us this day our daily bread ." Christ is a miracle of bread, the miraculous multiplication of loaves, attributed. In the Lord's Supper of the Christian liturgy commemorates the crucifixion of Jesus Christ ( " Christ's body broken for you "). It is the host, usually in the form of unleavened, part of the rite.
Bread and policy
Politically, the demand always had great importance for bread. Were his lack always cause for famine, birth declines, emigrations and uprisings:
Other meanings
Also etymologically can the influences of cultural-historical conception of bread pursue. The word "bread", besides the food, the importance of food have in general and livelihood.
For example, the French word copain ( friend, buddy, pal ) derives from the act of sharing bread and eating together etymologically ago.
Because of these many meanings, it became part of the name, for example:
- Bread for the World - Agency for International Development
- Bread and Roses - title of a song from 1912, which became the motto of the American women's movement.
The importance of bread in peasant life can be seen in many aphorisms, but also as part of the word.
- " Bread and water " are symbols of extremely meager diet ( as for prisoners ) or in times of need.
The price of bread was cheap made official in Austria to about in the 1970s. For the simple Strutzen black bread 500 g and 1000 g, and cakes, there were fixed prices. The price of bread ( fresh Ausbackgewicht of 62 g) was raised ( in the 1960s ) about 55 to 60 and later 62 pennies.