BREAD - Traditional to Modern Bread

7/25/2019 BREAD - Traditional to Modern Bread

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Bread:

Modernization of a TraditionalFood


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Biotechnology Defnition:The use of microorganisms, such

as bacteria or yeasts, or biologicalsubstances, such as enzymes, to perform

specic industrial or manufacturingprocesses.

Applicationsinclude the production ofcertain drugs, synthetic hormones, and bulkfoodstus as ell as the biocon!ersion oforganic aste and the use of geneticallyaltered bacteria in the cleanup of oil spills.


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The beginnings By natural e!olution

heat "Triticumspp#appears and its seedshere picked andconsumed by humans

$omestication of ildgrasses

Bigger seeds

%esistance to shatter


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The beinnings&hy &heat'

- (lobally, heat is the leading sourceof !egetable protein in human food

- The single grains hich containgluten able to retain gasses

-

)mportant source of dierent nutrientsin human diet "protein, carbohydrates,minerals, !itamins#


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The beginnings*+ - + B/ rst archaeologicaltraces of heat culti!ars in 0ear1ast "The 2ourney start ith einkorn

and emmer heat#+3 B/1 5 (reece, /yprus and )ndia

+ B/1 5 1gypt

3 B/1 5 (ermany and 6pain

7 B/1 5 British )sles and6candina!ia

8 B/1 5 /hina


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873 B/1 at 9ssiros in (reek Macedonia 5The rst identiable bread heat "Triticumaestivum# ith sucient gluten for yeasted

breads has been identied using $09analysis

&heat: third most5produced cereal aftermaize million and rice

&ith rice, heat is the orld;s mostfa!oured staple food


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Nutrition acts:8 grams of heat

pro!ides 7cellent source "more than 8*? of the $aily

@alue, $@# of multiple essential nutrients, such asprotein, dietary bre, manganese, phosphorusand niacin. 6e!eral B !itamins and other dietaryminerals are in signicant content

=8? carbohydrates, 8.3? fat and 87? A%T1)0. (lobally, heat is the leading source of

!egetable protein in human food


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The 2ourney from seeds to bread /onsumption of ra seeds

/onsumption of crushed seeds and boiled"porridge#

Areparation of some Cat unlea!ened bread around D B/, Babylon, primiti!e o!ens

Areparation of lea!ened bread

"1gyptian bakers made more than 3 dierenttypes of cakes, unlea!ened breads, and breadslea!ened ith beer foam or ith sourdoughEde!eloping of o!en#


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The 2ourney from seeds to bread 9 large bakery, capable of producing enough

bread to feed more than 83, orkers per day,as disco!ered ithin sight of the (reat Ayramids

6killed (reek bakers ha!e made at least =idants, enzymes#

high amount of yeast.

Long term freshness - additi!es "emulsiers#,

enzymesE Long term preser!ation - additi!es "preser!ati!es#E

Lo cost - short fermentation "no specic taste#


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/urrent trend 5 9griculture Modern bakers need stronger Cour:

9griculture produce ne !ariety ithimpro!ed protein content and Kuality

Biotechnology - modify current speciesto produce protein ith impro!edfunctionality


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/urrent trend 5 Technology (luten de!lopment

0e poerful and more ecient kneaders


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/urrent trend 5 Technology

1nzymes are used at large scale to replacechemicals

6election of microorganisms

east

L9B


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/urrent trend 5 Biotechnology1nzymes from dierent organisms are tested andintroduce "high temperature tolerance and p# "frozendough, crumb freshness#

Microorganism "'acillus su#tilis# are manipulated toproduce desired enzymes

)mpro!ed enzymes are produced by proteins

manipulation

0e enzymes are produced by combinations "chimera#


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/urrent trend in modernisation 5 Biotechnology

Manipulation of yeast to become moreecient

To produce enzymes "amylases, >ylanases,proteases, phytases#


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/urrent trend 5 0utrition 0utritional impro!ment "people are more

interested about the healthiness of theirsfood#:

Bran additionE

&hole Cour use:

ther cereal "oat, rye, barley, sorghum#

Aseudo cereals "amaranth, Kuinoa,millet, buckheat#

@itamins and minerals "mandatory or!oluntary#


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/urrent trend 5 6afety 0utritional impro!ment - reduction of

additi!es in food

%eplacing of chemical impro!ers ith

enzymes

)nno!ation of technology

%eplacing of preser!ati!es ith other

method of preser!ation


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/urrent trends 5 0utrition Aeople eat less bread

Bread could become more attracti!eFO0/T)09L F$

Fibre "obesity, antitumor, hearthdisease, diabetes#

9ntio>idants

omega57 fatty acids


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ld solution for ne problems 5 6ourdough )ncrease digestibly of proteins and reduce the

stress caused by gluten in celiac disease

%educe the adsorption rate of carbohydrates

)ncrease de bioa!ailability of minerals )ncreased the antio>idant acti!ity

%educe the formation of acrylamide duringbaking

)ncreased the shelf life through inhibiting ofmoulds and other microorganisms

)mpro!ed the taste


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Aersonal orks 6orghum in bread

Fibre

9ntio>idants "phenolic

compounds, tannins, antocyans#

6ourdough for ma>imisation of

bioa!ailability


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Aersonal orks Lo calories bread 5 )nclusion o dierent

bres

The production of sourdough - ild type

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BREAD - Traditional to Modern Bread