I have some questions about bread that I can't seem to look up the answer for anywhere. When you make bread the final weight of product is substantially less than what you started with and that is in part because some of the water weight is lost to evaporation, some of the flour and water is converted to ethanol which also evaporates away and some is lost via calories burned by the yeast. So I'm wondering about the last two, how much ethanol is created in the process and how much energy does the yeast use up?I'm also wondering what the total mass of dead yeast is in the final product. I typically start off with a gram or two of yeast in a bread that uses over a kilo of flour and 24hr later I have a finished product which must be a much higher percentage yeast than what it started out as because the yeast grows so quickly when it has ample food and water available. Somewhere I read that the yeast can double in 20 minutes under optimal conditions, but that seems like its can't possibly be the growth rate for too long because that would leave me with bread that was 100% yeast in under 4 hours. The only thing I've measured myself is that the weight of the final product is about 75% the weight of all the mass I started off with.
>contistaI'm gonna use that as a slur
>>16469254its not out of the question that bread has more digestible calories than the initial ingredients do because there are more water soluble sugars in bread than there are in raw flour.
>>16471549> there are more water soluble sugars in bread than there are in raw flourHow come the yeasts don't eat them
>>16472404the yeast in bread dough can only grow while the alcohol concentration in the bread is low enough to permit them to, eventually they poison themselves
>>16469254>shareholder>black guyWhat does this mean?
>>16474176the best way to translate would actually be "college beneficiary".In Brazil, every single college or job opportunity in a public sector has "slots" exclusive for blacks (thats mandated by law)
>>16474300Oh, that makes more sense, thank you for the answer.
>>16469254I have a bread questionWhy do we eat bread?What is the advantage of grinding wheat and baking bread instead of just boiling the grains and eating them like rice?
>>16474464I've cooked with full wheat grains (sold as "wheatberries") and while it tasted good it was a pain in the ass and takes forever to cook.Dunno if that has anything to do with it.Maybe flour keeps longer? I do know the bran in grains is what goes bad first, it's full of oils that go rancid quickly. This is what motivated cultures to grind away the bran like in white rice, white rice is jsut brown rice with the bran ground off.Dunno why the meditarranian cultures didn't do that with wheat. Maybe the yeast in wheat adds nutritional value, i mean bread is technically a fermented product.
>>16474485>Maybe flour keeps longer?white flour does but thats not the original flour
>>16474485>Dunno why the meditarranian cultures didn't do that with wheat.The type of mills needed to do that with wheat weren't invented until the 1800s. Before 'break mills' were invented they used to sift flour to get most of the bran out. >>16474464The nutritional characteristics of fermented wheat flour are substantially different from eating the grain whole. Bread has substantially higher protein content than plain grains.
>>16475651>Bread has substantially higher protein content than plain grains.How does fermentation increase protein?
>>16475760>>16475651I mean, im not asking you as to the process by which fermentation increases protein, but rather as to what is the change in protein?What protein appears in bread that isnt present in wheat?
>>16475766i'm not that anon but bread fermentation involves literally growing yeast in it, a type of fungus.
>>16475880So?How does that create more protein? Shouldnt the yeast consume nutrients for its own growth?
>>16475883yeah, it's turning sugars into more yeast, and yeast has a higher amount of protein.when you eat bread you're eating that yeast, thus you're getting more protein out of it.
>>16475760it isn't the fermentation that does it for the most part, but the fermentation does reduce the mass of the non-protein fraction slightly
>>16475890>yeah, it's turning sugars into more yeast, and yeast has a higher amount of protein.Yeast needs to consume protein to make protein, consuming sugar only provides it with energy>>16476667>, but the fermentation does reduce the mass of the non-protein fraction slightlyAnd how does this make bread more nutritious?What about flat breads, the types that get kneaded, flattened and just slammed against a hot rock to cook them? These have minimal fermentation
>>16469254homem macaco uma delicia
>>16477159>Yeast needs to consume protein to make proteinyou have no idea how protein biosynthesis works. if your conception of protein production were true then protein could not exist
>>16478155>. if your conception of protein production were true then protein could not existPlants produce protein, specifically they produce protein without consuming other protein, yeast and animals do not, they produce the specific proteins they require by consuming other proteins.How do plants do it? They absorb nitrates from the soil, nitrates get used to make proteins, animals cant take nitrates from the soil, rather they consume plants or other animals that consume plants. Same for yeast
>>16474464What about the reverse? Why don't we make bread from rice grains instead of boiling them and eating them like rice?
>>16478772>Why don't we make bread from rice grains instead of boiling them and eating them like rice?Because its much simpler?Because rice grains store just fine and a lot better than some bread?
>>16478772rice doesn't have any gluten so you can't make bread out of it
>>16469254fix'd
>>16481760>>16469254why is 'freak show' in english and everything else is in mexican spicspeak?
>>16481760good fix, substantially improved meme
>>16477159
>>16482852It is in Brazilian Portuguese. Probably because it is more popular than its literal translation ''show de horrores''.
>>16481760
>>16487152
>>16469254The ethanol does not 100% evaporate from the bread, bread is usually around 1% ethanol
