Bread yeast, basics

The smell of a home-baked loaf, the taste of a flaky crescent, the texture of a slice of whole-grain bread— all these experiences can come from very basic ingredients. The simplest breads are made from flour, water, yeast, and salt. This is fine for breads that are eaten the... 

Table I. Comparison of the Important Neutral/Basic Volatile Crust Flavor Compounds of a Chemically Leavened Wheat Bread (CL—WB)a With Those of a Yeast-leavened Wheat Bread (YL-WB)b ...

Some science historians will cite that the origins of biotechnology go back 4000-8000 years to the Sumerian, Egyptian, and Chinese cultures. Fermentation is an age-old, basic biologic process whereby a living organism, a yeast, will react with carbohydrate materials, such as wheat, in a vessel to produce alcohol. This Sumerian product was beer. This basic biotechnology process (fermentation) was employed also in the preparation of bread and cheese, food staples, and later wine over the millennia. ... 

A common basic amino acid is the lower homologue of lysine, L-ornithine (L-2,5-diaminovaleric acid, 2-41), which is an intermediate in the biosynthesis of arginine and an important amino acid of the ornithine (urea) cycle, which has the function of converting toxic ammonia into less toxic urea in mammals. Ornithine formed in dough through the action of yeast Sac-charomyces cerevisiae) is the main precursor of the typical aroma of bread crust, for which 2-acetyl-l-pyrroline together with 6-acetyl-l,2,3,4-tetrahydropyridine and its isomer 6-acetyl-2,3,4,5-tetrahydropyridine are responsible (see Section 8.2.12.4.1). 

Do you dream of fragrant loaves of freshly baked bread, light in the middle and toothsome at the crust, warm from the oven, and slathered with creamy butter Do you instead settle for spongy, gummy, plastic-wrapped store-bought bread If your answer is Yes, because baking bread is too complicated, you ll be pleasantly surprised to learn that a basic bread recipe has just four ingredients flour, water, yeast, and salt. That s it. And once you understand how bread works, you can confidently master any bread recipe. 

The next five chapters represent the core of the book becanse they thoroughly describe the processing of basically all types of cereal-based foods consumed by mankind. Chapter 10 covers bakery prodncts obtained from wheat, snch as different types of yeast-leavened breads, cookies, crackers, cakes, flonr tortillas, pasta, and noodles. Chapters 11 and 12 detail various industrial processes to manufacture... 

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