Unser tägliches brot

Abstract

Bread is regarded as an ultimate "bioproduct without any chemistry. " This is simply not true because chemistry is the basis for the entire bread-manufacturing process from the grain right up to the freshly baked loaf. Its chemical reactions are very complex and we only have a rough idea of what's really going on when kneading the dough and baking the bread. Therefore, attempts of chemists with laboratory but not cuisine experience to produce bread according to scientific principles may lead to more or less edible and digestible products but they cannot compete with the masterpieces of a trained and experienced baker. But that's how it is. Chemistry is necessary for a culinary wonder but sometimes though it is better to let craftspeople with professional experience create the chemical masterpieces and then lean back and simply enjoy things! © 2007 Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim.