How does wheat become bread?

1. Harvesting and Milling:

* Harvesting: Wheat is harvested when the grains are ripe and golden.

* Threshing: The wheat grains are separated from the stalks.

* Cleaning: The grains are cleaned to remove impurities like dust and chaff.

* Milling: The wheat kernels are ground into flour. Different types of flour are produced based on how much of the kernel is used (whole wheat, white flour, etc.)

2. The Dough Making Process:

* Mixing: Flour, water, yeast, salt, and sometimes other ingredients (like sugar, oil, milk) are combined in a mixing bowl.

* Kneading: The dough is worked and stretched to develop gluten strands, which give bread its structure and texture.

* Fermentation: The yeast in the dough feeds on sugars in the flour, producing carbon dioxide gas and alcohol. The carbon dioxide creates bubbles that make the dough rise.

3. Shaping and Baking:

* Shaping: The risen dough is shaped into loaves, rolls, or other forms.

* Proofing: The shaped dough is allowed to rise again in a warm place.

* Baking: The dough is baked in a preheated oven. The heat causes the yeast to die, and the trapped carbon dioxide expands further, creating the characteristic bread texture. The heat also cooks the starch in the flour, resulting in a firm, browned crust.

4. Cooling and Enjoying:

* Cooling: Bread is allowed to cool after baking to prevent the crust from becoming soggy.

* Slicing and Serving: Once cool, the bread can be sliced and enjoyed on its own or used in sandwiches, toast, or other recipes.

Important Note: The details of the bread-making process can vary greatly depending on the type of bread being produced (sourdough, rye bread, etc.) and the specific recipe.