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As soft as bread

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  • 1. BREAD is a dietary product obtained from the fermentation and the subsequent baking of a dough mainly made of cereal flour and water, made in many different ways and sometimes enriched with typical regional ingredients. BREAD
  • 2. Picture 1: A few kind of bred. BREAD can be divided into COMMON BREAD SPECIAL BREAD
  • 3. COMMON BRED We can obtain it through a leavened dough made of wheat flour, yeast, water and salt Picture 2: bread main ingredients.
  • 4. SPECIAL BREAD It is achieved through a wide variety of mixtures, to the basic ingredients others are added such as: oil butter malt sugar milk nuts raisins or by mixing wheat flour to other flour such as: wholemeal barley rye corn
  • 5. INGREDIENTS
  • 6. FOUR In italy the most used cereal to make bread is wheat flour, but in some regions people can also use durum wheat flour Picture 3: wheat spike Picture 4: durum wheat spike
  • 7. THE MOST COMMON USED WHEAT FLOUR ARE THE FOLLOWING  Flour type 00: it is optical white ant it is the most sophisticated and the richest one in starch. it is ideal to make cakes, cream and for general baking  Flour type 0 : it is less refined than the previous one and contains small residues of mineral salts. it is generally used for dough of greater consistency.  Wholemeal flour: comes from the grinding of full wheat grains, it is dark and contains the maximum amount of bran; it is richer in fibers, vitamins and minerals than any white flour DURUM WHEAT FLOUR: It comes from durum wheat and its flour (with an amber colour) is mainly used for the production of pasta but also for some types of bread
  • 8. YEAST Brewer’s yeast is the most used yeast, either in cubes or in powder, but it can also be a previously leavened mixture( a sort of natural yeast, the so called mother dough). The yeast is normally mixed with other ingredients as it helps the sugar to become alcohol and carbonedioxide, causing the swelling of the dough. (Dosage: 30-50 gramms for 1 kg flour) SALT Salt has the propriety to increase the plasticity of the dough and to improve both its tast and its crunchiness. Furtherly salt can be added to extend the time of storage (Dosage: from 1 al 2 % per 1 kg flour )
  • 9. WATER Water has a key role in bread preparation, as it moisturises flour, inflates starch grains, ensures the elasticity and the extension of gluten, gives plasticity to the dough and it creates the best conditions necessary to start the enzymatic activities which are foundamental to fermentation.
  • 10. Nutritional Values Bread, pasta and rice are foods rich in sugar (or carbohydrates). In a balanced diet carbohydrates should provide about 50 – 55 ./. of total daily calories. Bread, like any other food taken individually, is not a complete food, it is particularly rich in fibers, especially wholemeal bread.
  • 11. ENERGY VALUE per 100 gramms Bread Type Edible Part % Kcal. KJ Malt bread 100 267 1117 Unleavened Bread 100 377 1576 Rye Bread 100 219 915 Brad type 0 100 275 1151 Bread type 00 100 289 1209 Bread type 1 100 265 1108 Wholemeal Bread 100 224 935 Milk Bread 100 295 1234 Oil Bread 100 299 1249
  • 12. TYPICAL BREAD IN THE ABRUZZO REGION KIND OF BREAD TRADITIONAL FOOD DESCRIPTION AREAS OF DIFFUSION L’AQUILA TYPICAL BREAD YES LOAF WEIGHING 1 0R 2 KILOS L’AQUILA REGION PIZZA AQUILANA = THIN AND CRUNGHY BREAD L’AQUILA REGION CAPPELLE BREAD YES LOAF WEIGHING 500 GRAMMS CHIETI REGION CORN BREAD = BREAD MADE WITH CORN FLOUR TERAMO REGION
  • 13. IN ITALY, THE LAW CLEARLY ESTABLISHES THE BREAD CHARACTERISTICS AND ANY USED NAME UNDER THE PRESIDENT OF THE REPUBLIC DECREE NO 502 OF 30 NOVEMBER 1998.
  • 14. DIP BREAD IN MILL INGREDIENTS: milk stale bread In the lukewarm milk crumble the stale bread, let it soak for about ten minutes and then serve it. TOASTED BREAD INGREDIENTS: bread oil Cut a big slice of homemade bread and let it cook on the barbecue.aas soon as it is toasted on both sides, put some oil on it.
  • 15. GARLIC BREAD INGREDIENTS: bread garlic tomato oil salt variation basil oregano meat or liver sausages Cook on the barbecue a big homemade slice of bread, rub garlic and tomato, put some oil on it and then replace on the barbeccue for a little. serve them hot. Another version of the recipe: tomato can be cut into pieces and seasoned with basil and oregano; garlic bread with sausages: take the sausage’s skin off and spread it on the hot bread till the sausage’s fat melts. Serve it hot.
  • 16. TOASTED BREAD INGREDIENTS bread oil salt Cut a big slice of homemade bread and let it cook on the barbecue. As soon as it is toasted on both sides, put some oil on it. BREAD SEASONED WITH OIL AND SUGAR INGREDIENTS: bread oil sugar Cut a homemade slice of bread, sprinkle with sugar first and season with oil then.
  • 17. COOKED BREAD INGREDIENTS FOR 2 PEOPLE: stale bread garlic (1 clove) bay (2 leaves) tomatoes (3 o 4) salt (q.b.) oil Let garlic, bay and tomatoes boil in the salty water. Add the stale bread cut to pieces and cook it for a minute. Drain the water at the end and season with a tea spoon of oil.
  • 18. BREAD COOKED WITH LEGUMES (beans, chickpeas, lentils ecc) INGREDENTS: stale bread (4 little pieces of bread per person) potatoes (500 gr) beans (300gr) (a different version with chuckpeas/lentils..) tomatoes (3 or 4) garlic (a clove) salt (as much as you want) parsley Cook the legumes previously left in lukewarm water. Peel potatoes, cut them into thick slices, put them in a quite big pot and cover them with water, bring to boil; add: legumes already cooked, small pieces of tomatoes, parsley and salt. A few minutes before serving just add small stale pieces of bread and let them cook for 1 or 2 minutes. Drain the excess water and season with oil.
  • 19. FRIED BREAD INGREDIENTIS (for 4 PEOPLE ): stale bread (6 medium size slices) eggs salt cooking oil Beat eggs with salt. Soak slices of bread in beaten eggs. fry them to a golden brown with generous oil. Drain, cut them into pieces and serve with soups.
  • 20. BREAD PIE INGREDIENTS : stale bread (1/2 kg) milk (1/2 litre) macaroons (100 g) sugar (100 g) a sliced apple pine-seed (50 g) raisin amaretto (a small glass) dark chocolate Soak raisin into the liqueur. Cut bread to slices and soak in milk for two hours. Work the bread with a spoon till it is melted. Blend the eggs, sugar, crumbled macaroons and chocolate slivers. As soon as all these ingredients are melted together, blend pine-seed, raisin with the liqueur and the apple. Pour in a mould greased with butter and bake at 150 degrees for 20 minutes.
  • 21. PARROZZO INGREDIENTS: sweet almonds (150 gr) bitter almonds (7-9) superfine flour (160) sugar eggs (6) dark chocolate lemon zest orange zest Chop all the almonds, then in a big bowl whip the egg yolk with sugar; in another bowl whip the egg whites till stiff. Add the chopped almonds, superfine flour, lemon and orange zest (already greated) to the egg yolks. Stir thoroughly and add the yolks. Stir thoroughly and add the egg whites. Bake the mixture at 160 degrees, for 50-60 minutes. Leave it cool and drizzle with the blended dark chocolate.
  • 22. PIZZA MADE WITH CORN FLOUR INGREDIENTS: corn flour water salt Boil water in a saucepan, place the flour on a pastry board in a volcano shape, add salt and a little by little the boiling water, stir with a wooden spoon to create a smooth mixture. Create a circular shape (like pizza) 2-3 cm thick, and bake it in oven hot enough to allow the forming of a golden crust. In ancient times, it was cooked in the "tile" and under the embers in the fireplace.
  • 23. AN UNFORTGETTABLE DAY IN PRETORO
  • 24. PICTURES Practical demonstration
  • 25. HERE WE ARE!!! It’s really fun to mix!!!
  • 26. THIS IS WHAT WE MADE Here the result of our great job
  • 27. …WAITING FOR THE BAKING We are having some fun after the hard job! A leavening demonstration!
  • 28. WE MADE BREAD AT LAST! …and it is so delicious!!!