Laurel outlook., 1949-04-13
Bread May Have
Ushered Civilization

raised bread. Wheat flour, be
cause of its gluten, makes the
best when raised with yeast. The
product is essentially a starch
food as it usually contains more
than half it's weight of starchy
compounds, about one-tenth OF
protein, IL per cent of salts, ]
per cent of sugar, and about
1.3 per cent of fat.
Good wheat flour contains
about rs per cent starch and
between II and IL per cent of
the heterogeneous material called
gluten. Wet gluten is very tough
elastic, acting somewhat like
soft rubber in binding the water
and flour into a dough. Yeast
contains thousands of microsco-
pic vegetable cells or plants.
These grow rapidly in a dilute
solution of sugar if certain salts
and substances containing nitro
gen are also present.
Yeast in dough, and warmed,
finds conditions exactly suitable
for growth and proceeds to de-
velop rapidly. The bakers con-
troll the situation, sometimes
with ice, sometimes with hot
water, LISA said. During growth
the yeast produces substances
which cause the sugar to break
down, one of the products being
carbon dioxide, the gas that
causes bubbles in soda water.
AS the carbonic acid gas, car
dioxide, cannot escape
through the heavy elastic mass,
the dough raises, expands. In
the bakery it is rolled-kneaded,
housewives would say-to break
up the bubbles and distribute
them evenly through the mass.
The dough is cut finally and
in pans, half filling them.
In warmth, the dough rises to
the top and is ready for the
oven. During fermentation the
becomes less tough and
mulberry.
The first effect of a baking
neat is to expand the small
bubbles of gas so that the loaf
becomes larger, lighter and more
porous. The yeast is killed and
much of the water is driven off.
The starch grains expand and
Freak, becoming more digestible.
Malt, a milky product of wheat,
S an engredient Of the original
mixture, added to sugar, yeast, -.
Tour and water. About $50 years !
Igo flour was patented because
way had been found TO re- ,
move the dark portions and the .
lily germ cells. With them went =.
.ome of the vitamins, now re-
placed by bakers with Ttamins
wafer form-one to 100
of flour--to bring white
,read content to the level of
vholegrain. Enrichment is not
Everywhere required, but all Mon
ana bakers do it.
LISA gave a step by step de-
cription of plant operations, be-
with the flour storage
DOM where the different flours n
o be combined are properly :,
ged. Successive steps were ,
lending and sitting, mixing, re- =
dividing and rounding. +
hen, in the proofer, the dough ;,
oes through a stage of advanc- ;
d fermentation which relaxes .
nd conditions it for moulding, E
and steam proofing be- =
IRE going to the oven to travel .
ack and forth, up and down for 9
most three-quarters of an hour. y
his is followed by cooling, slic-
g, wrapping, checking and load !,
g for speedy delivery. 10.
In reply to a question at the n,
ose of his description, LISA ac- +
lowledged that he designed the r
cal bakery's posters, signs and II
uck markers. Art, his first nj
We, is now his hobby. h,
Wesley Freeberg was appoint
'ogram committeeman for May. On
guest at the meeting was f.
well Bulls, Laurel photograph nj
{. The members served their ",
pot luck dinner.