Because Of This You Will Want To Bake Bread At Home!

Ten years ago, bread from the bakery was double quality of those we buy today! As early as 2000 every third bread from the bakery was without any pesticides or chemicals that could adversely affect human health.

The latest survey found that 63% of the samples purchased bread contains at least one pesticide, and in 17% of samples containing two or more chemicals. Compared to 2000, the value of the poison has doubled.

Worst of all is the fact that the said results refer to products that are labeled “organic”.

Scientists claim that the contamination by pesticides has been transferring toxins from the surrounding fields that do not observe the procedure of organic farming of cereals, but there is a possibility of spreading poison due to the storage of cereals, flour, or when making bread.

Previous studies have confirmed that when very small amounts of pesticides enter the body can be harmful to man, especially children.

The fact is that people mainly consume daily bread and therefore the risk of disease seems higher.

Scientists from Oxford University said the people that are consuming the purchase of bread to avoid as much as possible, or at least limit it.

A common ingredient in bakery products obtained from human hair that comes from China!

In earlier times, the bread was kneaded by hand from flour and water mixed with yeast or sourdough. The process of making bread lasted for hours, often up all night.

Today, bakery products are made in the fast lane. From the moment of mixing of dough to packaging and selling the finished product passes even less than 4 hours.

To achieve this, manufacturers use a variety of accessories – acidity regulators, flavor enhancers, colors, and fixing means test and prevent caking.

All this is done in order to be back at the lost taste and smell of bread, and repair the damage caused to its quick preparation.

After baking, spraying chemical products such as calcium propionate to prevent fungal growth, and thereby increase shelf life. The product is then packed in attractive plastic containers, as we found them on the shelves of stores.

Commercial production of bread is a precise “science.” The amount of additives determines the appearance, taste, color, aroma and duration of bakery products.

One of them is L-cysteine.

What is L-cysteine and why is added to baked goods?

L-cysteine (920 or E) is a non-essential amino acid and one of the additives which are routinely added to bakery products.

It is used as a thing for the treatment of flour, because it improves the elasticity of the dough and the quality, and hence the appearance of the final product.

Therefore, it is added to bread, cookies, pastries, cakes and quick-frozen products.

Although the L-cysteine can be produced in the laboratory, most of it is obtained from natural sources and low-cost – human hair.

The hair is dissolved in the acid, after which the L-cysteine is isolated in the chemical process, packages and sends to the commercial producers of bread.

Apart from human hair, another source of L-cysteine is chicken and duck feathers, animal hair, horns of cows and petroleum by-products.

By the way, most of the hair used in the production of L-cysteine, is collected from the floors of hair salons in China.

Although most of us this fact read with disgust, it seems that most consumers of the western world consumption of hair do not bother.

However, if you are a vegetarian, Muslim or Jew, you have a serious problem.

Muslims must not eat anything that is produced by the human body parts. Many rabbis also forbid eating of hair, for the same reasons.

And if you are a vegetarian – consuming human hair or animal hair is no sense…

The situation is even worse makes a law under which producers do not need to mark L-cysteine on the product label.

So, do not be fooled if you do not find l-cysteine on the label.

This ingredient is routinely added to flour for making bread, cakes, biscuits and other commercial baked goods.

What can you put in white flour?

First, there are bleaching agents and flour improvers. Freshly ground wheat flour is pale yellow in color and provides sticky dough that is cannot be formed or baked well. During storage, flour, naturally bleached and his aging improve the properties of baking. To speed up such processes, the flour is added chemicals and additives that enhance the activity of yeast.

Bakery or chemical lab?

Table of things that not affect the bleaching and improving of the dough:

Benzoyl peroxide C6H5CO) 2O2
Chlorine gas Cl 2
Chlorine Dioxide ClO2
Nitrosyl chloride NOCL
The nitrogen oxides NO2, N2O4

The oxidizing agents are gaseous and act as soon as they come in contact with flour. Oxidizing agents that act primarily as enhancers are active in the assay, and not in the flour.

Oxidizing agents that act as an enhancer in the assay:

Potassium bromate (KBrO3)
Potassium iodate (KIO3)
Calcium iodate 3. [Ca (IO 3) 2] 4 of calcium peroxide (CaO2)

Inorganic salts which are an integral part of the regulator of acidity in the dough are added to enhance the growth of yeasts and easier pH control. The main purpose of ammonium salt is readily available source of nitrogen for the growth of yeasts.

Inorganic salts which are integral parts of the acidity regulator:

Ammonia chloride (NH 4 Cl),
The ammonium sulfate [(NH4) SO4],
Calcium sulfate (CaSO4),
The ammonium phosphate [(NH4) 3PO4] 5. The calcium hydrogen phosphate (CaHPO4).

Phosphate salts improve dough by adjusting the pH to the value slightly lower than the normal value.

Homemade bread – more effort, more health

You do not like eating human hair and chemical compounds with a little flour?

Wondering how you can avoid the intake of L-cysteine and other harmful additives?

The answer is only one – you make your own bread! Manual or if you do not have time, in the apparatus for making bread…

Of course, this is not the easiest or cheapest solution.

But stay healthy in our modern world is not easy, nor cheap.

With a little practice and patience, you can learn to bake homemade bread, biscuits and cookies finer and healthier than those from the bakery.