Article about bread.
At whom bread will be born, to that and to have fun – Russian proverb so says.
In Ancient Greece masters applied pots of a special form to panification (klibanosy). From this word, according to experts, at the ancient it is ready vulgarly xlajfs which then and passed to language of ancient Germen, Slavs and many other people. So there was a word "bread".
The homeland of grain cereals Central Asia is considered. To Western Europe the hlebopashestvo was extended by Romans who in turn borrowed this science from ancient Greeks. Here cultivated mainly wheat and barley.
To Eastern Europe bread (generally a rye) was brought by the East and Asia people. Porridges were first courses from grain grains. Gradually grains began to split up more small, didn’t come yet to a flour from which started to cook dough and bread. The first bread represented fresh flat cakes which were baked either on coals, or in pots.
Hlebopecheniye was under control of governors already in the Middle Ages. In the cities there were establishments which owned grain business, supervising weight and quality of the product which is released by bakeries in sale. Price of bread was strictly established by the authorities with the assistance of representatives of shop of bakers. At violation of obligatory resolutions, bakers very strictly punished.
Peter I established the Decree from January 14 1725g. for sale of crude or malovesny bread on dealers in bread and bakers cruel punishment: for that … to beat batogami or cats and that crude and malovesny bread to take on hospital. Supervision of observance of these rules was carried out by police officers.
For control of weight of the corn in each city there were scales specially in order that each buyer could check their weight.
With bread of people almost on a half satisfies need of an organism for carbons, on a third – in proteins, more than on a half – in group B vitamins, salts of phosphorus, calcium, iron and other microcells.
According to scientists, using bread, the person has a feeling of saturation from its glyutaminovy acid containing in albumens which plays important role in processes of an exchange of an organism.
It is possible to carry to number of food advantages of bread and the peculiar porous structure of its pulp promoting good digestion of this product in a gastroenteric path.
At a choice of bread it is necessary to consider that in wheaten (white) the squirrel is more, but proteins rye (black) are more high-grade on structure and the content of irreplaceable amino acids. Black bread is rich with vitamin E which in white isn’t present.
In Moscow bakery products are issued, enriched mikronutrientami (vitamins, micro and macrocells). Production of such bread will allow to reduce the diseases connected with deficiency of the major mikronutrientov in a food.
(On magazine materials Ecology and life).