What characteristic of modern wheat flour makes it possible to produce an elastic yeast-fermented dough Why was not for prehistoric people make from the earliest wild grains?

The key characteristic of modern wheat flour that allows for elastic yeast-fermented dough is the high gluten content. Gluten is a protein complex formed from glutenin and gliadin, found in wheat, that develops during kneading and gives dough its elasticity and ability to trap carbon dioxide bubbles produced by yeast.

Here's why prehistoric people couldn't make such dough from early wild grains:

* Lower Gluten Content: Early wild grains like einkorn, emmer, and spelt had significantly lower gluten content compared to modern wheat varieties. This made it difficult to develop the elasticity necessary for trapping gas bubbles and rising.

* Different Grain Structure: Early grains had a harder outer hull and a less developed endosperm, making them less suitable for grinding into fine flour. This resulted in a coarser texture and less gluten development.

* Lack of Selection: Modern wheat varieties are the result of centuries of selective breeding. Humans have chosen for traits like higher gluten content and larger, softer kernels to improve bread making qualities.

Prehistoric Bread:

While they couldn't produce the light and airy loaves we know today, prehistoric people did make bread-like products. They used simple techniques like flatbreads or thick cakes that were cooked on hot stones or in ash. These breads relied on the natural fermentation process, not the use of yeast, and were denser and more compact.

In summary: The ability to produce elastic yeast-fermented dough is a result of the high gluten content in modern wheat flour, a consequence of selective breeding. Early wild grains lacked the necessary gluten and grain structure to achieve this.