How Is Bread Made?

The main ingredients needed to make bread are flour, water, yeast, and salt. In case you want to learn more about salt, sugar, and processed foods, check this article: https://bnutrition.com/app/home/article/212

Flour, made of cereals–mostly wheat–, is obtained through a series of processes that make grains possible to digest. In order to get flour, grains are to be preselected, conditioned, and then milled.

White flour only contains the endosperm, mainly made up of starch and proteins. Whereas whole grain flour includes all the parts of a grain: the endosperm, the germ (rich in lipids), and the bran (which provides fiber and minerals).

The first step to make bread is the mixing of ingredients (flour, water, yeast, and salt). When flour and water blend, the proteins in wheat–gliadin and glutenin–create a network of gluten, indispensable for bread structure. After kneading, dough is left to rest for leavening and, therefore, fermentation to take place.

volume. It is at this time dough doubles in size. Salt, aside from adding flavor, keeps fermentation under control and strengthens gluten. Depending on the recipe followed, bread making may take several hours.  

Once the fermentation process is completed, dough is lightly punched down and molded for a second fermentation. Afterwards, bread is baked. During the baking process, a series of physicochemical transformations take place that result in the expansion of gas trapped, coagulation of gluten proteins, and caramelization reactions–all of which give place to the formation of crust, what gives bread its unique color and smell.

History and Evolution of Bread Making 

Bread is one of the oldest foods in History dating, back 30 000 years, when the first farmers started growing cereals in the Fertile Crescent–a crescent-shaped region in the Middle East covering the Persian Gulf (south of Iraq), Syria, Lebanon, Jordan, Palestine, Israel, and northern Egypt.

Since then, bread has been made with different grains and represented one of the main sources of energy in people’s diets.

At first, grains were grinded with stones and mixed with water to get a type of pudding that would later be cooked on hot stones. Over time, natural fermentation was discovered. Around 4 000 BCE, the Egyptians were the first to make fermented bread using wild yeast. This breakthrough significantly improved texture and flavor.

During the Middle Ages, bread became a staple food in Europe. Baking techniques were perfected and new varieties were created, from flat bread to sour dough bread.

The Industrial Revolution in the 19^th Century brought the mechanization of bread baking. Machines to kneel and mix made mass production possible. Commercial yeast, introduced at the end of said century, allows for a tighter control of fermentation, speeding up the whole process. 

Nowadays, technology focuses on improving the nutritional quality of bread by reducing salt levels and adding fiber, whole grains, and Omega 3 fatty acids. Additionally, efforts are being made to fortify flours with vitamins and minerals, as well as to use additives that improve sensory properties of bread and extend its shelf life without resorting to conventional preservatives.

Are Recipes Different for Artisanal and Industrially Processed Bread?

In essence, ingredients and process stages are the same both for industrial and artisanal bread recipes. The improvements made in industrial baking result in significant advantages over an artisanal baking process.  

First, the former focuses on a reduction of the glycemic index, a prolonged energy release, and an increase in fiber content (soluble and insoluble), all of which benefit weight control and overall health. An increasing use of soluble fibers improves not only the functional properties of bread but also its sensory attributes. 

What’s more, industrial baking uses enzymes, plant extracts, and other components to enhance freshness–offering an alternative to traditional preservatives. These methods improve the quality and shelf life of bread at the same time they respond to growing demands by consumers, who care about their health and the natural origin of ingredients.

Conversely, artisanal baking, highly treasured for its tradition and careful methods, may face challenges when it comes to consistency and efficiency in the adoption of the technological advances and nutritional benefits previously mentioned.

Trends and Innovation

Baking has constantly evolved and is currently marked by trends and innovations. Among the most notable trends purchase decision stands out, influenced by the idea of sustainability and the use of functional ingredients. Consumers increasingly value “natural”, “fresh”, and “clean label” attributes in an effort to find products manufactured in a more sustainable fashion. 

Additionally, a growing interest in a better nutrition, as well as in physical and mental wellbeing, has increased the relevance of functional ingredients–such as fibers, bioactive compounds, probiotics, and prebiotics–which add value to baked goods. Most of the nutrient density is therefore related to bioavailability and sustainability in the creation of healthier alternatives.  

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The comeback of artisanal and sour dough bread shows the growing interest consumers have in foods deemed natural, which has foster a return to traditional techniques but with the benefits new technology offers. It is then possible to improve nutritional contribution and sensory properties of bread while guaranteeing food safety. 

Another important trend is the inclusion of alternative and healthy ingredients. Flours made of ancient grains such as spelt, emmer, and Khorasan wheat (also known as Kamut) are gaining popularity. Likewise, gluten-free flours are also becoming increasingly favored since they meet an ever-growing demand for products for people with intolerance.

Currently, it is common to choose sprouted grain flour as an alternative in order to reduce the intake of carbohydrates from refined cereals. Using sprouted grains brings the same benefits offered by whole grains. What’s more, the sprouting process improves nutrient digestibility and bioavailability.  

Innovation is also present in the use of advanced technology in bread manufacturing. Controlled fermentation and smart ovens provide more precision and quality consistency. Moreover, 3D printing is now being explored in baking allowing for bread customization and design creativity.