🧵 Untitled Thread
Anonymous at Sun, 10 Nov 2024 05:08:43 UTC No. 16469254
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.
Anonymous at Sun, 10 Nov 2024 07:24:21 UTC No. 16469370
>contista
I'm gonna use that as a slur
Anonymous at Tue, 12 Nov 2024 02:38:49 UTC No. 16471549
>>16469254
its 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.
Anonymous at Tue, 12 Nov 2024 21:23:29 UTC No. 16472404
>>16471549
> there are more water soluble sugars in bread than there are in raw flour
How come the yeasts don't eat them
Anonymous at Thu, 14 Nov 2024 00:22:25 UTC No. 16474093
>>16472404
the 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
Anonymous at Thu, 14 Nov 2024 01:39:31 UTC No. 16474176
>>16469254
>shareholder
>black guy
What does this mean?
Anonymous at Thu, 14 Nov 2024 03:32:29 UTC No. 16474300
>>16474176
the 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)
Anonymous at Thu, 14 Nov 2024 04:05:33 UTC No. 16474332
>>16474300
Oh, that makes more sense, thank you for the answer.
Anonymous at Thu, 14 Nov 2024 07:28:28 UTC No. 16474464
>>16469254
I have a bread question
Why 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?
Anonymous at Thu, 14 Nov 2024 08:13:53 UTC No. 16474485
>>16474464
I'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.
Anonymous at Thu, 14 Nov 2024 08:22:11 UTC No. 16474497
>>16474485
>Maybe flour keeps longer?
white flour does but thats not the original flour
Anonymous at Fri, 15 Nov 2024 04:00:51 UTC No. 16475651
>>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.
>>16474464
The nutritional characteristics of fermented wheat flour are substantially different from eating the grain whole. Bread has substantially higher protein content than plain grains.
Anonymous at Fri, 15 Nov 2024 06:18:38 UTC No. 16475760
>>16475651
>Bread has substantially higher protein content than plain grains.
How does fermentation increase protein?
Anonymous at Fri, 15 Nov 2024 06:29:52 UTC No. 16475766
>>16475760
>>16475651
I 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?
Anonymous at Fri, 15 Nov 2024 10:24:18 UTC No. 16475880
>>16475766
i'm not that anon but bread fermentation involves literally growing yeast in it, a type of fungus.
Anonymous at Fri, 15 Nov 2024 10:26:32 UTC No. 16475883
>>16475880
So?
How does that create more protein? Shouldnt the yeast consume nutrients for its own growth?
Anonymous at Fri, 15 Nov 2024 10:30:04 UTC No. 16475890
>>16475883
yeah, 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.
Anonymous at Fri, 15 Nov 2024 19:42:50 UTC No. 16476667
>>16475760
it isn't the fermentation that does it for the most part, but the fermentation does reduce the mass of the non-protein fraction slightly