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HISTORY OF TECHNOLOGY, TECHNOLOGY, OBJECTS AROUND US
Bakery. History of invention and production
Directory / The history of technology, technology, objects around us Bakery and confectionery production - the process of making bakery products (bread baking) and confectionery products, one of the oldest activities.
Bread occupies an important place in the diet of many peoples of the world, whose ancestors moved to a settled life and began to engage in agriculture. It was the greatest turning point in human civilization. It is difficult to explain, since the gathering of cereals, hunting and fishing produce an immediate result in the form of the fruits of labor, whether they are edible fruits and roots, the meat of a slaughtered animal or caught fish. Farming, on the other hand, requires work for the future - in order to get a crop, it is necessary to clear a plot of land from trees, shrubs, stones, loosen the ground, plant pre-selected seeds, take care of crops, harvest and save part of it necessary for planting until the next season . It is no coincidence that in many cultures baking is considered a gift of the gods to people. Studies conducted in the 30s of the last century under the leadership of Academician N. I. Vavilov made it possible to determine the primary homeland of cultivated plants. In particular, these studies have shown that Ethiopia is the birthplace of wheat. Ancient Egypt, more precisely, the Nile Valley, is considered the birthplace of agriculture. It was there that there were ideal conditions for growing grain: the waters of the river are slightly saline, the floodplain of the river is above the level, the soil during the flood is regularly fertilized with fertile silt. This made it possible to do without crop rotation. Of the grain crops in Egypt, barley, wheat, spelled were grown. According to archaeologists, human consumption of wild cereals in the form of whole grains, previously soaked in water and softened, began in the Mesolithic era 7-10 thousand years ago. Later, people learned to crush grain in wooden or stone mortars using pestles. Then they began to fry it, followed by crushing. Roasting gave the product a sweetish taste, and crushing helped separate the grains from the chaff by passing the crushed grain through a sieve. For a long time, bread was consumed in the form of gruel and stew. The memory of this is preserved in the very word "bread", which has the same root as the word "slurp". Baked bread in the form of unleavened cakes appeared with the invention of the stone grain grinder. It was baked on coals, in ashes or on the hot walls of stoves. In the latter case, raw cakes made from dough were placed on the inner walls of the oven. When the cake was ready, it fell to the bottom of the oven. Similar ovens - tandoors - have survived to this day in Central Asia and Transcaucasia. Unleavened cakes were dry, but well preserved.
An important step in the development of bread baking was the preparation of sour dough. To do this, the dough is subjected to fermentation (fermentation) with the help of baking powder to give it porosity. The exact time and place of the appearance of the sour dough is unknown. It is believed that this happened in Egypt, from where it spread to other countries. So, from the Old Testament it is known that the Jews distinguished unleavened bread (matzo) from sour. Since then, the method of making bread has changed little, only the technique of baking has improved. For sourdough, the Greeks used a dried mixture of flour with fermented grape juice. The Romans took old dough that was in fermentation for leavening. Since that time, flour-grinding has undergone the greatest improvement. The original wooden mortar for grinding grain was replaced first by millstones, which ground the grain by hand. They consisted of two stones, the lower of which had the shape of a cone placed on the base, and the upper one had a cylindrical shape on the outside, and inside it consisted of two funnel-shaped cones touching at the tops (both cones were connected inside by a channel). The lower funnel was put on with a metal ring on the cone of the lower millstone, and grain was poured into the upper funnel, which, passing between both stones, was ground. The resulting mixture of flour and grains was passed through a sieve, resulting in several varieties of flour. Later, flour was obtained at windmills and watermills. The main raw materials in modern baking are wheat and rye flour, water, baker's yeast and table salt. In addition to them, fat, sugar, milk powder, raisins, spices can be added to the dough. Preparation of the dough consists in mixing flour, salt, water. Wheat dough can be prepared in the sourdough and non-dough ways. In the first method, all raw materials are kneaded immediately and the dough is ready in 2-3 hours. In the second, dough is first kneaded, which is a more liquid dough containing about half of the total amount of flour and the entire amount of yeast. After 4-5 hours, when the dough ferments, the remaining flour, water and other ingredients are added to it. After that, the dough of normal density is kneaded, the duration of fermentation is 1-2 hours. Rye dough is prepared on thick and liquid sourdough. Alcoholic and acidic fermentation takes place in the dough, as a result of which carbon dioxide and ethyl alcohol are released, which loosen the dough, provide it with the required properties and give the bread a characteristic aroma. After the dough is ready, it is cut, shaped and kept warm from half an hour to 2 hours. During this time, it "fits" - it becomes loose, soft, porous. Bread is baked in special ovens. The dough can be baked in special forms or on the hearth of the oven. The temperature of the crust during baking reaches 140-175 ° C, the middle of the crumb - 95-98 ° C. The difference between the weight of the dough placed in the oven and the weight of the bread at the moment it is taken out of the oven is called upek. Depending on the mass and shape of the bread, upek can be 6-14%. Cooling of bread after baking takes place on special trays and in storage facilities, after which it is delivered to the consumer. Despite the wide variety of products in our diet, bread remains the most important of them, and the saying "bread is the head of everything" still remains relevant. Author: Pristinsky V.L.
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