Click the kernel of wheat link for more information. Hard wheats tend to be higher in protein content which forms a stronger gluten structure. Gluten provides the structure for all bakings. For this reason, hard wheats are especially suited for making bread. In milling all-purpose flours, the endosperm is separated from the wheat germ and the wheat bran that surround it. The wheat germ and bran contain some of the nutrients of the whole kernel.
To replace the loss of these nutrients flour is enriched by the addition of thiamin, riboflavin, niacin and iron. It has been know for centuries that freshly milled flour does not make good baked products. When stored for several months so that natural oxidation occurs, flour becomes whiter, has a finer texture and its baking quality improves. These bleaching and maturing agents, as they are called, are added in very small amounts. Bread is eaten by just about everyone.
Bread was first enriched with vitamins and iron during World War II when the rationing and short supplies of many foods threatened to create serious dietary problems. As a result of enrichment, there was a measurable improvement in health and certain vitamin deficiencies were virtually eliminated.
There is not a federal law that requires enrichment. A majority of states require the enrichment of white bread. Roller mills made removing of the germ much easier so white flour becomes more affordable for the poor. Problem is , that germ holds majority of the vitamin B an because white bread becomes staple food for the poor, diseases caused by lack of B vitamins such as pellagra and beriberi started appearing in large number.
When the vitamins were discovered and their connection with diseases found during the s, flour was enriched with iron, niacin, thiamine and riboflavin. Folic acid was added in the s. Unbleached flour is simply flour that has not undergone bleaching and therefore does not have the color of "white" flour. Refined flour has had the germ and bran removed and is also called white flour.
Bleached flour is a type of refined flour that had added whitening agent. No, absolutely not. It was so bad that, as Aaron Bobrow-Strain documents , the USDA actually set up a program in the mid-'50s idea of heartland America, Rockford, to develop a less terrible white bread. But people ate it anyway: fortified white bread was the bread that saved civilization and people who ate baguettes , after all.
Whether you looked at Better Homes and Gardens , Sunset, or Harper's Bazaar, homemaker advice columns in small-town newspapers, or the more lofty New York Times food section, it would have been hard to find anything good said about the taste of industrial white bread. In a steady stream of newspaper articles, letters to the editor from housewives, and popular magazine features, industrial white bread was described as "cottony fluff," "cotton batting," "fake," "inedible," "limp," and "hot air.
Tellingly, 98 percent of Rockford housewives in the USDA study believed that, despite its many flaws, industrial white bread was highly nutritious—a strong and vigorous food.
In contrast to what we now associate with Wonder bread, Rockfordians choked down that marshmallowy concoction because it was a health food. It wasn't until the s that what had long been known about milling, degermination, and nutrients expressed itself as a market good, something Bobrow-Strain traces to the buying power and health consciousness of the upper-middle class in the Reagan era.
At the end of Bright Lights, Big City , the Gatsby of that period, the protagonist literally purifies himself and begins his redemption with fresh-baked bread. In a generation, the wonder bread that had eliminated a third-world problem in the American South and gained popularity as a symbol of America's post-war triumph, instead turned into the opposite: a marker of poverty, ill-health, and bad taste, a consensus broken over bread.
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Subscribe Newsletters. It makes calcium an optional addition. Emmer wheat cultivated 9, years ago. Puratos celebrates 25 years of Belcolade chocolate.
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