Exhibition bread

There are two other much older methods of making bread that rely on mechanical dough development. One is exhibition bread the other is West Indian bread. 

Exhibition bread is a product of no commercial significance whatsoever - it is the sort of bread made by apprentice bakers for bakery exhibitions at trade shows. The purpose of the method is to produce a completely uniform product to be judged by an arcane set of criteria. These criteria are of no importance to the bread buying public. 

Oxidation also results in starch depolymerization, which is the cause of the low viscosity and improved clarity and stability exhibited by oxidized starches. Oxidized starches are used in foods as coating and sealing agents in confectionary, as an emulsifier and as a dough conditioner for bread, whereas bleached starches are used for improved adhesion of batter and breading mixes in fried foods. 

In terms of human dietary requirements, much of the wheat for breadmaking in the United States is produced in selenium-adequate sections of the country. Bread is generally a good source of dietary selenium, Selenomethionine decomposes lipid peroxides and inhibits in vivo lipid peroxidation in tissues of vitamin-E-deficient chicks. Selenocysdne catalyzes the decomposition of organic hydroperoxides. Selenoproteins show a high degree of inhibition of lipid peroxidation in livers of sheep, chickens, and rats, Thus, some forms of selenium exhibit in vivo antioxidant behavior,... 

It has been found in practice that wheaten bread of all types always contains a certain quantity of starch granules which have undergone so little alteration that they may be recognised with certainty. Further, wheat starch granules, when deformed by swelling or rupture, never exhibit cavities or fissures similar to those of other granules, e.g., those of rye starch. 

Both polymeric and some biological reactors often contain non-Newtonian liquids in which viscosity is a function of shear rate. Basically, three types of non-Newtonian liquids are encountered power-law fluids, which consist of pseudoplastic and dilatant fluids viscoplastic (Bingham plastic) fluids and viscoelastic fluids with time-dependent viscosity. Viscoelastic fluids are encountered in bread dough and fluids containing long-chain polymers such as polyamide and polyacrylonitrite that exhibit coelastic flow behavior. These... 

Two important aspects need to be considered in formulating physical and physico-chemical relationships between properties of molecules and consumer-relevant properties. First, there is a factor of billion difference in length scale between molecular scale and macroscopic scale (nanometers to meters). Second, foods are usually not homogeneous on a length scale of microns, since they exhibit micro-structural units. Examples are bread, beer foam and margarine. 

Evidence that dietary fiber interfered with absorption of bivalent metals by the intestine was first ob -tained in connection with studies of human zinc deficiency in Iran. Human subjects who consumed purified phytate exhibited smaller feeal losses of zinc and calcium than they did when they ate equivalent amounts of phytate in the form of unleavened wheaten whole meal flat breads that are the staple food in rural Iran... 

The solid phase of bread crumb can be viewed as a composite material where amylose, amylopectin and protein form separated phases due to poor thermodynamic miscibility of the different polymers. Composites are characterized by exhibiting mechanical properties that cannot be achieved with the individual constituents alone, but are dependent on the interface between the components. A sharp interface as found between starch and protein provides strong evidence of little polymer interdiffusion and weak interfacial adhesion.14 The present results suggest that starch forms a continuous phase in bread which has also been confirmed with confocal scanning laser microscopy.15 The presence of a protein phase reduces the continuity of the starch phase and, thus, reduces the cohesion of the material as revealed by a comparison of the breaking stresses of aged flour and starch gels (data not shown).16... 

A foam is a dispersion of gas bubbles in a relatively small volume of a liquid or solid continuous phase. Liquid foams consist of gas bubbles separated by thin liquid films. It is not possible to make a foam from pure water the bubbles disappear as soon as they are created. However, if surface active molecules, such as soap, emulsifiers or certain proteins, are present they adsorb to the gas-liquid interfaces and stabilize the bubbles. Solid foams, e.g. bread, sponge cake or lava, have solid walls between the gas bubbles. Liquid foams have unusual macroscopic properties that arise from the physical chemistry of bubble interfaces and the structure formed by the packing of the gas bubbles. For small, gentle deformations they behave like an elastic solid and, when deformed more, they can flow like a liquid. When the pressure or temperature is changed, their volume changes approximately according to the ideal gas law (PF/r= constant). Thus, foams exhibit features of all three fundamental states of matter. In ice cream, the gas phase volume is relatively low for a foam (about 50%), so the bubbles do not come into contact, and therefore are spherical. Some foams, for example bubble bath. 

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