Framing and Reframing


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Framing and Reframing

  2. 2. Team27053
  3. 3. Team Bread 27053 There were multiple sources of A major advance happened in Bread is one of the oldest leavening available for early 1961 with the development of prepared foods. Evidence from bread. Airborne yeasts could 30,000 years ago in Europe the Chorleywood bread be harnessed by leaving revealed starch residue on process, which used the intense uncooked dough exposed to rocks used for pounding plants. air for some time before mechanical working of dough It is possible that during this time, cooking. Pliny the Elder to dramatically reduce the starch extract from the roots of reported that the Gauls and fermentation period and the plants, such as cattails and Iberians used the foam time taken to produce a loaf. ferns, was spread on a flat rock, skimmed from beer to produce The process, whose high-energy "a lighter kind of bread than mixing allows for the use of placed over a fire and cooked other peoples." Parts of the lower protein grain, is now into a primitive form of ancient world that drank wine flatbread. Around 10,000 BC, widely used around the world in instead of beer used a paste with the dawn of the Neolithic large factories. As a result, composed of grape juice and age and the spread of flour that was allowed to begin bread can be produced very agriculture, grains became the fermenting, or wheat bran quickly and at low costs to the mainstay of making bread. steeped in wine, as a source for manufacturer and the Yeast spores are ubiquitous, yeast. The most common consumer. including the surface of cereal source of leavening was to retain a piece of dough from grains, so any dough left to rest the previous day to use as a will become naturally leavened. form of sourdough starter.Source: Wikipedia
  4. 4. Team Bread 27053 Recently, domestic bread Fresh bread is prized for its taste, Germany prides itself on having machines that automate the aroma, quality, appearance and texture. Retaining its the largest variety of breads process of making bread have worldwide. More than 300 basic become popular. freshness is important to keep it appetizing. Bread that has kinds of bread are produced stiffened or dried past its prime with more than 1,000 types of is said to be stale. Modern small bread-rolls and pastries. It bread is sometimes wrapped in has been estimated that the paper or plastic film or stored in basic kinds of bread are so a container such as a widely varied by more than breadbox to reduce drying. 16,000 local bakeries that more Bread that is kept in warm, moist environments is prone to than 1,000 different breads the growth of mold. Bread kept have been presented at a 2005 at low temperatures, in a Cologne bread show. Germans refrigerator for example, will are worldwide the biggest develop mold growth more consumers (per capita) of slowly than bread kept at room bread, followed by Chile temperature, but will turn stale quickly due to retrogradation.Source: Wikipedia
  5. 5. Team 27053 Prehistory The earliest archaeological evidence for flour, which was likely processed into an unleavened bread, dates to the Upper Palaeolithic in Europe, around 30,000 years ago. During this period of human history cereals constituted just one of many food sources exploited by hunting and gathering; palaeolithic European diets were based mainly on animal proteins and fats.Source: Wikipedia
  6. 6. Team 27053 Prehistory Cereals and bread became a staple food during the Neolithic, around 10,000 years ago, when wheat and barley were among the first plants to be domesticated in the Fertile Crescent. Wheat-based agriculture spread from Southwest Asia to Europe, North Africa and the Indian Subcontinent. In other parts of the world cereals such as rice (East Asia), maize (the Americas) and sorghum (sub-Saharan Africa), which are also sometimes made into bread, were independentlySource: Wikipedia
  7. 7. Team 27053 Prehistory Around the world, the shift from varied hunter-gatherer subsistence to agricultural diets based predominantly on a cereal staple such as wheat bread marked an important turning point in human history. Though in many ways nutritionally deficient compared to hunting and gathering, cereal crops allowed agricultural societies to sustain much larger populations than had previously been possible, which in turn led to greater economic specialisation, social complexity and eventually the rise of civilized states.Source: Wikipedia
  8. 8. History of Bread Team 27053 c. 8000 c. 5000 - c. 5000 - BC. 3700 BC. 3700 BC. c. 3000 c. 2300 c. 1500 BC. BC. BC. c. 1000 c. 450 BC. c. 150 BC. BC. c. 55 BC. c. 40 BC. c.500 AD. c.600 AD.Source: Wikipedia
  9. 9. History of Bread Team 27053c. 8000 BC. At first grain was crushed by hand with pestle and mortar. In Egypt a simple grinding stone (quern) was developed. All bread wasunleavened, there were no raising agents and bread was made from a mixed variety of grains. Todays equivalents are Indian chapattis andMexican tortillas.c. 5000 - 3700 BC. Egypt developed grain production along the fertile banks of the Nile. Grain became a staple food and spread to the Balkansand throughout Europe, eventually being cultivated in Britain.c. 3000 BC. Tougher wheat varieties were developed and the baking of bread became a skill in Egypt along with brewing beer. In this warmclimate wild yeasts were attracted to multi-grain flour mixtures and bakers experimented with leavened doughs. The Egyptians invented theclosed oven and bread assumed great significance. Homage was paid to Osiris, the god of grain, and bread was used instead of money; theworkers who built the pyramids were paid in bread.c. 2300 BC. In India grain cultivation began along the Indus valley.c. 1500 BC. Horses took over ploughing from men, using the first iron ploughshares.c. 1050 BC. The south of England became a centre of agriculture - barley and oats were grown freely; by 500 BC wheat in Britain started tobecome important.c. 1000 BC. In Rome risen, yeasted bread became popular and by 500 BC a circular quern was developed - a circular stone wheel turned onanother which was fixed. This was the basis of all milling until the industrial revolution in the 19th century and is still the way stoneground flour isproduced today.c. 450 BC. In Greece the watermill was invented, although it was a few centuries before its significance was fully realised.c. 150 BC. In Rome the first bakers guilds were formed and well-to-do Romans insisted on the more exclusive and expensive white bread - apreference which persists in Europe and English speaking countries to this day. A Roman invented the first mechanical dough-mixer, powered byhorses and donkeys.c. 55 BC. Romans invaded Britain where wheat was still being crushed by hand and baked over open fires. More sophisticated techniques wereintroduced, including watermills.c. 40 BC. Bread and politics. In Rome the authorities decreed that bread should be distributed free to all adult males. c.500 AD. Saxons andDanes settled in Britain and introduced rye which was well suited to cold northern climates. Dark rye bread became a staple which lasted to theMiddle Ages.c. 600 AD. The Persians are said to have invented the windmill. The power generated could drive much heavier stone querns for milling but it was600 years before they appeared in Western Europe.Source: Wikipedia
  10. 10. TeamDifferent of Bread 27053 White bread ONION CHEESE LOAF BREAD Brown bread BUBBLE LOAF BREAD Wholemeal bread FROZEN BREAD CARAMEL ROLLS Wheat germ home-made croutons Roti for bread pudding, strata, French toast, Panninis, and grilled sandwiches. Chapatti bread and butter pudding Naan Monkey Bread garlic toast, bread crumbs, croutons, grilled cheese, hot ham and Granary bread cheese. Rye bread French toast. matzo French Onion Soup Sourdough bread Easy Soufflé/Quiche Hempbread Hemp Stuffing/Dressing Crisp bread Breadcrumbs cracker Meat Loaf Quick bread Refreshed Bread Sandwiches; Grilled Cheese Sandwiches, Open Faced Cinnamon Toasts Sandwiches/Bruschetta French Toast Bisques and Bread Soups Gourmet Croutons Bread Salads Bread Dumplings Bread Pudding muffins, pancakes, American-style biscuits, and sweet breads such as banana bread.
  11. 11. TeamOther Use for Bread Than Food 270531- Use it as RICE: 2- Bird Food 3- Strong and very very dry OldPotato/Rice Bread use as aSubstitute Small Bullet in Air Gun
  12. 12. TeamOther Use for Bread Than Food 270534- Straight dough 5- Use the Yeast in 6- Use thefor kids to play the Bread for Bacteria in BreadLike Molding Clay Brewing alcoholic beverages or Salt rising bread employs a form even Medication. of bacterial leavening that does not require yeast.
  13. 13. TeamOther Use for Bread Than Food 27053 Bread dough--  This medication comes from a famous Medicated Leaven medical book, which published in Ming dynasty. This is for cure This is one TCM(Traditional dyspepsia. Even now it is still a Chinese Medication). popular TCM. Latin name: Massa  It is made from dough mixed with Medicata Fermentata some red bean powder, almond powder and certain amount herb juicy, then put aside waiting yeast to grown till fully ferment.
  14. 14. TeamOther Use for Bread Than Food 270537- Use the Soft 8- Use the Water in 10- Use the BreadInner Part of Bread the Bread a Source ofas a Wood-Fillers Protein; Most artisan bread formulasknown to bakers and other contain anywhere from 60 to Containing more protein (12-culinary professionals as the 75% water, 14%),crumb, which is not to beconfused with small bits ofbread that often fall off, called 9- Use the Starch 11- Use the Breadcrumbs. The outer hard portion in the Beard (for a Sourceof bread is called the crust. Ironing) ; Carbohydrates for Each of these grains provides Bodybuilders; the starch and protein needed Bread Contains Carbohydrates to form bread
  15. 15. TeamOther Use for Bread Than Food 2705312- Chemicalleavening; Use the Bread as Source of White bread contains 2.6 percent sugar, 46.7 percent starch, 1.9 percent total fat, 8.4 percent ferulic acid ; In wheat, phenolic total protein, 1.7 mg per 100 gm vitamin and 5A simple technique for leavening compounds are mainly found in percent glutenin. The active gluten is added tobread is the use of gas-producing hulls in the form of insoluble flour for the enhancement of protein content aschemicals. There are two bound ferulic acid where it is well as for enhanced baking performance. Thus,common methods. The first is to relevant to wheat resistance to white bread contains 90 percent wheat, 10 percentuse baking powder or a self-rising fungal diseases. Rye bread commodities and additives of dairy products, sugarflour that includes baking powder. contains phenolic acids and and shortenings. The refined white flour is bleachedThe second is to include an acidic with the use of chlorine-like chemical agents and ferulic acid dehydrodimers.ingredient such as buttermilk and baked at high temperatures. The added gluten Three natural phenolicadd baking soda; the reaction of may produce allergic reactions to a number ofthe acid with the soda produces glucosides, secoisolariciresinol people.gas. Chemically leavened breads diglucoside, p-coumaric acidare called quick breads and soda glucoside and ferulic acid Alloxen, one of the chemicals that are added tobreads. This method is commonly glucoside, can be found in white flour to make it look clean to the consumer,used to make muffins, pancakes, commercial breads containing destroys beta cells that are located in the pancreas.American-style biscuits, and sweet flaxseed. This chemical is often given to laboratory rats tobreads such as banana bread induce diabetes
  16. 16. TeamOther Use for Bread Than Food 27053Use the Bread as Chemical Source of; What is thechemical in bread ; There is no single chemical in bread. Itis made up of many different kinds of molecules, mainlycomplex carbohydrates, salt, yeast, milk, egg, etc. If theanion has a charge of -2, the cation has a charge of +2.With 18 electrons it could be:- Ca++ & Na2++, Sodium thiosulfate Na2++S2O3-− wouldhave a polyatomic anion with 5 atoms.However, I dont know about it being contained in bread.Following compounds is contained in bread: - Sodiumbicarbonate (NaHCO3) also called bread sodaHowever, it is amphoteric and its ions have a charge of +/-1(Na+; HCO3-).
  17. 17. TeamOther Use for Bread Than Food 2705313- Use Bread as Art materal; Dress:
  18. 18. TeamOther Use for Bread Than Food 27053Toaster pad Here is the famous geek show ‘the Big Bang Theory’. Sheldon was using a very funny Toaster to make his breakfast. So do those hello kitty lovers who made same toaster machine. Then sliced bread can be toasted to be fun food and also can be print different pattern. And also can be use as writing pad.
  19. 19. Team 27053Use the Toasted Bread for an Art, Drawing as Charcoal Art: Toast Burns When Bread Carbohydrates Fully Carbonize. Toasted bread of one sort or another is a staple menu item in households around the world. The appeal of the toasty flavor, caramel brown color and crisp texture is universal. The process of toasting seems so simple--a hot toaster makes bread brown on the outside--but actually, the brown color and appetizing complex flavor of a perfect piece of toast are the result of a precise combination of bread ingredients, dry heat and a bit of chemistry
  20. 20. Team27053