For about 300 years, (from about 1500 to 1800), working horses ate dense ( متراکم ), bread called horse bread. At that time bread was the best food for them because it was very nutritious ( مغذی ). There were bakers (نانواها) who only made bread for horses!
Horse bread was brown bread with lots of grains ( دانه ها ) in it. Horses had to be well cared for because they were important to people's survival ( بقا ). They were used for heavy work and they were used for travel. There were laws that governed how to make the bread and what ingredients ( عناصر ) should be put in it. There were also laws about the price and size of the bread. It was heavier ( سنگین تر ) than the white bread people ate. In the 1800s, trains ( قطارها ) and tractors ( تراکتورها ) began to be used for work and travel so people stopped feeding horses bread and gave them simple grains ( دانه ها ) and hay ( یونجه ).
📍Now let's look at the chemistry of bread.
The important difference between white and wheat bread is way the grain, or kernels, are made into flour ( ارد ). The outside part of a kernel ( هسته ) is the bran ( سبوس ). You can think of the bran as the "coat" or outside layer of a kernel. The inside part of the kernel has a germ and an endosperm. The germ's work is to feed, or to nourish ( برای تغذیه ), the endo- sperm. The endosperm makes up about 80% percent of the kernel and has lots of starch. Starch is a soft, white, tasteless ( بی مزه ) powder that gives us energy ( انرژی ). Rice, potatoes, pasta, and bread all have starch in them.
To make white flour, the bran and germ are separated ( برای جدا کردن ) from the endosperm. The endosperm is ground up ( آسیاب کردن ) and turned into white flour.
Whole-wheat flour is ground-up germ, bran, and endosperm. Yeast ( مخمر ).
Most breads have yeast in them. Yeast eats the sugar in dough and changes the sugar into carbon dioxide ( دی اکسید کربن ) or CO2.
CO2 is a gas ( گاز ). The gas is released when the yeast eats the sugar in the dough. The gas fills the dough and increases its volume. When the bread bakes, the heat makes the gas bubbles break up. That makes the bread light and fluffy.
