Methods to apply for producing healthy bread

15 April 20166 min reading
“Especially wheat seeds, fertilizers and agricultural pesticides must be selected in consideration of the human health in order to produce healthy bread.  Wheat and flour must be transported in bulk trailers, supplier inspections must be made binding and compulsory by virtue of laws.” Fethullah ŞEVGİN Şevsan Un San. Tic. A.Ş. h_76_7 Natural, organic or nature identical food products without any adverse effects during or after consumption for nutritional purposes that improve the sustainable living quality by establishing stability about human health with the nutritious ingredients. Flour is one of the most frequently consumed foodstuff. Unless there are exceptional cases, people consume flour products multiple times in one day. Bread and pastry are the most important flour products. Especially wheat seeds, fertilizers and agricultural pesticides must be selected in consideration of the human health in order to produce healthy bread. The exposure of wheat to toxic pesticides containing toxins must be prevented through biological control that can be introduced instead of chemical controls against wheatworms. HYGIENE IN TRANSPORT AND STORAGE OF FLOUR Hygiene and sanitation rules must be attached importance by showing ultimate care during the storage and transport of the wheat until delivery to the flour factories. Wheat silos must be protected against wheatworms and rodents through biological means and chemicals containing toxins should not be used in the silos. Sanitation rules must be followed during the transport of wheat in consideration of contamination possibility of wheat with hazardous chemical harmful to human health. In our country, many raw materials and products are transported in special vehicles but the present transportation practices about bread, flour and wheat far from hygiene and sanitation rules do not suit to modern Turkey. People must be offered healthy food products using modern technology in parallel with the present day’s conditions in the transport of wheat, flour and bread. Therefore wheat and flour must be transported in special bulk trailers. Enterprises consuming flour above the limits to be determined by the official authorities must be required to use special bulk trailers. Contamination with the flour must be prevented by using 3-layer Kraft paper bags instead of synthetic bags. It is thought-provoking that flour, a product closely related with human health, is stocked and carried in synthetic bags while unrelated products like cement, plaster and lime are protected very well. INSPECTION IS A MUST FOR HEALTHY FLOUR Healthy bread is produced from healthy flour; healthy flour is produced by using wheat that does not contain any substances harmful to human health. Raw material prices must be paid attention and flour products sold at low prices must be inspected very well in terms of human health. At present, the prices of common wheat vary from 0.90 to 1.05 TL. Coarse wheat is sold at prices varying between 0.80 and 0.85 TL. There is also unclassified wheat that does not meet quality requirements and is not sold in TMO and Grain Markets and it is almost certain that such products are harmful to human health due to foreign particles and pesticide residues they contain. These are sold illegally at prices varying from 0.65 to 0.70 TL. Average price of the blended flour sold by companies attaching importance to human health is around 1.02 TL. One bag of the flours they produce is sold for 64 TL to 68 TL. Some companies that do not care about human and social health, hygiene and sanitation rules, good trade practices use low quality wheat sold for 0.70 TL in their blends and offer one bag of flour to the market at prices varying from 54 TL to 58 TL. As it is very difficult to produce bread from such flour products, it is very likely that the bread factories using this type of flour use illegal additives. These low- quality and unhealthy flour products can be used in production by avoiding the inspection process. Unfortunately, industrial bread factories use such flour products at high rates in order to reduce the costs. However, industrial bread factories meet the consumption needs of large segments, therefore they must assure human health in compliance with the safe food production by having TSE perform supplier inspections before they buy flour. Supplier inspections must be made binding and compulsory by virtue of laws. It is required to carry out strict inspections at companies producing and selling food products in order to ensure welfare of the society and protect human health with healthy food. Mobile inspection under must be established by the Ministry of Food, Agriculture and Livestock for the same purpose. This unit should be managed centrally independent from the provincial directorates of agriculture. Our country would achieve substantial advantages about health as a result of strict and successful inspections of mobile inspection teams. TASTE, FLAVOUR AND SHELF LIFE OF HEALTHY BREAD Organic flour can be obtained by growing wheat in fallow lands using local seeds and organic fertilizers. However, special contracts should be signed with the farmers for growing this wheat as the yield would be very low. In this case, unit price of wheat would increase. This wheat is milled into organic whole wheat flour by stone mills; taste, flavour and shelf life of breads baked by using traditional yeasts, sourdough and conventional methods will be different. In addition, the use of biochemical yeast will block the effect of phytic acid and healthy breads rich in vitamins and minerals will be produced. Biochemical fresh yeasts that are used by industrial bread factories in high amount in order to accelerate the serial production and give volume to bread generate phytic acid in whole grain bread, whole-wheat bread. Phytic acid creates links with vitamins and minerals contained in bread and blocks the use of vitamins and minerals by human body through preventing absorption by the intestines. In addition, excessive use of fresh yeast and additional enzymes reduce the shelf life of bread. These breads are moulded quickly and it becomes difficult to store them. This must be the reason why our national have close interest to warm bread... Thus the dependency to the traditional local bakeries increases every day. Traditional bakeries reintroduce the use of sour dough and conventional year and they serve to their customers by producing breads with high baking time. The main reason of increasing number of customers choosing for conventional bakeries producing bread loaf (French bread) and conventional bread is the taste, flavour and shelf life sour dough gives to the bread. In addition, gluten-free flour that should be consumed by coeliac patients can be produced by milling buckwheat. If the cultivation area of buckwheat produced only in Kastamonu and Ardahan in our country is expanded, glute-free flour shortage can be solved. We should continue to consume and recommend organic products for a sustainable healthy life quality.  
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