بذرة الخبيز .. كتاب في سبيل موسوعة علمية .. الدكتور أحمد ذكي

Baking seed

It is a powder that, if mixed with flour and a liquid or water added to it, its components react together and produce carbonic oxide gas, which rises and gets trapped in the gluten that is in the flour. It does the same as yeast, but it is actually faster. It is usually used in making cakes and biscuits. The resulting gas greatly increases the size of the dough, many times its initial size, especially when it enters the oven, and the resulting cake becomes less dense because of this.

The powder that produces carbonic gas consists, as every chemist knows, of an acid or an acidic substance, and carbonate. As for the acid, it may be derived from calcium or the acid salt Calcium Monophosphate (Potassium Acid Tartarate), and the acidic potassium tartarate. As for the carbonate, it is sodium bicarbonate.

Acid and carbonate only react in the presence of water. Therefore, keep the powder away from moisture until used.

- Bread is food:

Perhaps the reader is primarily concerned with white bread.
And brown bread. Here we present an analysis of these two types only, with regard to the three basic principles of food, namely protein, starch, and fat, then vitamins.

- White bread (which contains 70 percent wheat):

Protein 8.5
Starch 54.6
Fat 1,2
Thiamine 0.04
Riboflavin 0.03
Nicotinic acid 0.7

- Brown bread (which contains 92 percent wheat):

Protein 6.3
Starch 50.2
Fat 1,1
Thiamine 0.32
Riboflavin 0.18
Nicotinic acid 2,1

From this we see that the difference between white bread and brown bread is negligible. Those who advise diabetics to eat brown bread are delusional.

But there is bread called Gluten Bread, which is like regular bread, but they reduced the starch in it, so the percentage of gluten in it increased. Gluten is a protein.

(This is a type of oven that was common in the United States and Canada, and some of it still remains in the province of Quebec, Canada. It is built in the open, and in it a fire is lit at the bottom of the oven. If the oven is heated and its temperature reaches the required temperature, take out the remaining ash and insert the loaves. place to bake)

(Mechanical mixers, with cones on top, and the mixer can accommodate enough dough to make 1000 loaves)

(Mechanical dividers, which divide the dough into loaves of known weight that do not differ)

This exists today in Europe. We tasted it as a biscuit, and it has a good taste.

It is noted that white bread loses some of its vitamins and some salts. But the people of the West add to a minute something to compensate for what was missed. Their bread is technically called Enriched Bread, which is their regular bread, especially in the United States.