Blow against bio-dynamics

[Did67]

It would be necessary to check with reliable sources, but it does not seem unlikely to me that the selection is made in favor of a higher gluten rate: this would be consistent with the search for industrial production of bread (speed gain).

It is even safe. INRA, then the major private breeders today, select "hard wheat", the interest of which for baking is measured by the ability to make "bubbles".

There is a device that measures this in a standardized way: it's called the "alveographic test" and here is one of the machine models:

http://www.chopin.fr/media/produits/pdf ... lab-fr.pdf

These strong wheats are wheat rich in protein, especially gluten ... We are now looking for wheats ranging from 12 to 14% (I am talking about proteins, not just gluten, but there is a correlation), due to the industrialization of bakeries (pre-baked and frozen breads, then simply "finished" in terminals - a not insignificant part of bread in supermarkets and even among bakers who do not always brag about it; freezing "stresses "bubbles; hence the race for strong wheat more and more" strong "in protein, therefore gluten).

Example: http://www.sem-partners.com/doc/baf.pdf

Besides, there are wheats whose destination is animal feed, where we boost the yield even more (and for proteins, we will put soy).

[Ahmed]

These documents are indeed very enlightening ... The protein level is there to correct the new division of tasks (between preparation and cooking) and summary shaping (accelerated kneading and uncaring leavening, no resting time) ... taste? There are "improvers" that hide the sloppiness of work ... Health? These breads are not directly toxic, what more could you want?
In bakeries, as elsewhere, isn't it important to make wheat?

[Janic]

In bakeries, as elsewhere, isn't it important to make wheat?

bravo and I would say even more is the cake guaranteed!

It is even safe. INRA, then the major private breeders today, select "hard wheat", the interest of which for baking is measured by the ability to make "bubbles".

force wheat is therefore an inflator too!

[izentrop]

These strong wheats are wheat rich in protein, especially gluten ... We are now looking for wheats ranging from 12 to 14% (I am talking about proteins, not just gluten, but there is a correlation), due to the industrialization of bakeries (pre-baked and frozen breads, then simply "finished" in terminals - a not insignificant part of bread in supermarkets and even among bakers who do not always brag about it; freezing "stresses "bubbles; hence the race for strong wheat more and more" strong "in protein, therefore gluten).

Example: http://www.sem-partners.com/doc/baf.pdf

There is no direct relation to health.
Toxic gluten now

This kind of publication is worshiped by permas. In this case, we are not rebelling against monoculture, and yet this is what these new peasant bakers practice.

Even though the yields are lower than with modern wheats, the "it was better before" is working well. The added value of selling bread more than compensates for the returns.

[Janic]

There is no relation as a direct with health.

It is hopeless!
If there was no allergy, nowhere, it would be justified, but even on a reduced part of the population, if it exists it is because there is a direct relationship with health, even than theirs!

Toxic gluten now

As usual, you have a reduced and restrictive perception of words:
toxic
CHIM., MED., BIOL. Product of animal, vegetable or mineral origin which causes intoxication, the destruction of a living organism.
- In fig. What negatively affects the individual, his psyche or his physique

Allergy sufferers to peanuts (which are not poisons per se) make anaphylactic shocks indisputable scientifically and medically, so this affects health. Then it would be wise to ask why?
Your speeches are toxic for example since they act negatively on our psyche and by repercussions on our physique. You can say the same elsewhere.

This kind of publication is adored by permas. In this case, we are not rebelling against monoculture, and yet this is what these new peasant bakers practice.

When monoculture is disputed, it is when it covers huge areas devoid of other plant species and, as a consequence, beneficial animal species and there is no longer any crop rotation.

Even though the yields are lower than with modern wheats, the "it was better before" is working well. The added value of selling bread more than compensates for the returns.

Absolutely, in a certain sense! Handicrafts can in no way compete with mass market industrial products and do not even seek it. This is what will make the difference between a garment of natural silk or pure wool with synthetic having its own advantages, but also its disadvantages. Cooked eggs have neither the quality nor the taste of outdoor eggs, for example, and organic wholegrain bread is tastier and more nutritious than industrial white bread. This is again a question of choice!

[Ahmed]

It is obvious that there is no direct link with health, since this link is that of simple profit.
The higher prices of artisan breads do not make it a gem, far from it! I don't think the equivalents Macron think, if only for a moment, of orienting themselves or retraining in this sector ...

[Gaston]

There is no relation as a direct with health.

It is hopeless!
If there was no allergy, nowhere, it would be justified, but even on a reduced part of the population, if it exists it is because there is a direct relationship with health, even than theirs!

I think that for any product (except water), we can find at least one allergic person ...
Should we declare all products (potentially) dangerous for health

[Ahmed]

I have known quite a few who were allergic to water ...

[Janic]

gaston

I think that for any product (except water), we can find at least a allergic person ...

No less than one in three French people have an allergy and once in two, they are respiratory. At the same time, the number of food allergy victims continues to increase : almost 4% of adults and 8% of children are condemned to watch their plate. How to explain the explosion of this phenomenon?
• Pollen allergy: up to 30% of adults are affected
Booming allergies
For over thirty years, respiratory allergies have been in full expansion. Almost 30% of the population is affected today against 3,8% in 1968 ... Food allergies are experiencing the same meteoric rise. For the World Health Organization (WHO), allergies have become a real public health problem.

Should we declare all products (potentially) dangerous for health

There are already a considerable number of them. The problem comes mainly from their recognition or their negation as such. It took almost a century for asbestos to be recognized as such and the rest is no better!
But as long as these are not recognized as dangerous, they will remain widespread in the world without anyone finding fault with them and not only in the field of pharmacy.

I have known quite a few who were allergic to water ...

but not pastis!

[Ahmed]

Yes, pastis effectively counterbalances the deleterious effects of water in "sensitive" subjects!