History of Bread and Bread Types

History of Bread and Bread Types

History of Bread and Bread Types

Bread has a special place in the food composition of the people of the world, and especially the people of Iran, and is currently the most widely consumed food product that is made from a variety of cereal flour. Bread is one of the oldest foods that humans have prepared. When he wanted to make bread, he produced it in a flat way. In the early stages، there was no fermentation. Later, man realized that if yeast or sourdough were added to it, the quality and taste of the bread would improve. This happened in ancient Egypt. The Pharaoh who made the bread of phethir one day forgot to cook it on time, and the dough remained the same, and after a while he made the sourdough of bread, and then he brought the sour bread to Pharaoh, fearful of retribution. Pharaoh and his guests liked the taste of this bread, and it was from that time that they realized that if they had eaten the fruit of Pharaoh’s Bread, yeast or sourdough is added, its taste is modified.In ancient Greece, making bread was considered one of the most important parts of cooking, which, of course, was of spiritual importance because it was used in religious ceremonies.

The first closed oven for baking food, including bread, was also likely made by Greeks. In European history, at least since the 1000th century BCE, bread was the main food. From 1912, sliced breads were made, although no one initially welcomed them because they thought it would stale quickly, but since 1928, the bread was cut and then packed. For many years, rich people used white bread and poor people used dark bread, white bread was considered a desirable bread, and because it was more expensive, only the rich could buy it, but from the 20th century, that notion changed because it was scientifically proven that dark breads were nutrient-dense and had more nutritional value.

Bread as an energy supplier can provide the bulk of the daily energy of the individual. They enter the body through bread, starches or complex sugars that are available to the body and are needed for daily tasks. But it should be noted that the consumption of bread should be as much as the body needs of each person, and if the person consumes too much of it, it will lead to obesity and overweight. Which bread makes you more fat depends on the amount of consumption of the individual.

Sangak bread: One of the oldest breads used in Iran, this bread contains vitamins, calcium, protein and iron, and is made from wholegrain flour; good features of this bread is its flavor, aroma, nutritiousness and satisfying ability. The traditional baking method of this bread and its distinctive shape and taste from other breads have made it a high value in Iranian culture and tablecloth, and especially for breakfast, the existence of Sangak bread is a priority. Sangak bread is also very useful for children, especially when nerve cells are growing, the iron in wholegrain bread makes kids smart and good behavior.

Lavash bread: A very thin bread with white flour that is part of the old Iranian bread. Thin and fragile is one of the properties of this bread, but its higher durability than other breads makes it more choice in people. Taknan Jonoob Food Industry Company uses high bran flour to make lavash bread.

Barbari bread: Barbari bread among traditional breads has a distinct texture with relatively large pores compared to other breads. One of the characteristics of Barbari bread is its rapid stabilization. The bread loses its freshness within a few hours and becomes leather-like and chewed hard, which is why they consume this bread in a warm and fresh way. The taste of bread is affected by the amount of sourdough, the amount of yeast and the intensity of roasting. The flour used in the preparation of Barbari bread is clear flour with high bran percentage. Of course, dark flours can also be used to make Barbari bread, which provides the advantage of using dark flours to make bread more nutritious and also a higher energy percentage for the human body.

Taftoon bread: This bread is considered as a traditional and flat bread, and in terms of appearance, it is round and circle, this bread is almost thin so that its internal texture and crust are somewhat glued together and are not distinguishable. The flour of this bread has lower bran than the flour of Sangak bread. It is also thicker than Lavash bread and thinner than Sangak and Barbari bread. The surface of Taftoon bread is grilled and has fine pores. This bread is stale compared to Barbari bread and Sangak later on. The flour used in making Taftoon bread is bran with about 80-90% degree of extraction (about 13% of bran).

Pita bread: A flat، round bread that is about 20-25 cm in diameter. This type of bread is very common in the Mediterranean, Middle East and North Africa. Its ingredients are wheat flour, salt, paste, sugar and water. After spreading the dough, they leave for a relatively long time to curl, then place the dough in a very hot oven. The inside of the dough begins to inflate and becomes an envelope. This is why it is also called pocket bread in English.
Inside it are a variety of foods such as Homs (Lebanese food) such as sandwiches. This bread has a history of several thousand years in the Middle East and has been known to be the origin of pizza.

Barley bread: One of the most common types of bread is especially for people who are looking for slimming diets. Bread is made from barley flour without bran or wholegrain barley, and both of these breads have higher filling and fiber than wheat bread. In Islamic medicine, the consumption of barley bread has been strongly recommended and our imams have always consumed barley bread.

Nowadays, many studies have been done on the properties of this bread in terms of nutritional value and health and has been highly regarded. Helping to slimming and losing healthy weight, preventing the production of harmful fats in the blood, regulating the activity of the gastrointestinal tract, modulating blood pressure, stimulating insulin production in the body and lowering blood sugar, clearing the stomach and intestine walls of contaminating particles, countering tumor growth in the body, preventing obesity, maintaining freshness and beauty of skin due to the presence of B vitamins in it and strengthening memory are among the most important properties of barley bread.

Industrial Bulk Breads: Bulk and semi-bulk bread is said to be made of flour, water, salt, yeast (sourdough), sugar and, if needed, oil, infant formula, improver, preservatives, etc. It is produced. If the thickness of the texture is between 2.5 to 5 cm, it is classified into semi-bulky breads and more than that in bulk breads. Breads of large breads can be referred to: baguette bread, toast and its varieties, Shirmal bread, Gatta bread

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