You are not logged in.
Just watched an interesting video.
YouTube: Why Medieval Bread Was A Superfood While Your Modern Bread Makes You Sick
The video praises medieval bread while criticizing modern bread. And it answers a contradiction I've faced: why is bread listed as a starch when it has been a protein source for thousands of years. The answer is modern varieties and modern processing. White flour is just the farina, with bran and germ removed. That much I knew, and that can be solved with whole wheat bread. The video goes a bit overboard, claiming everything old is great, everything new is bad. Really is never that simple. Stone ground bread has problems. It results in finely ground stone, called rock flour, Bening ground off your mill stones and added to your bread. Needless to say, human digestive system cannot digest stone. The stone flour grinds down your teeth, causing dental problems. Steel rollers do not have that problem. However, the video points out another issue. Modern mills grind wheat so fast that it creates heat. That heat breaks down wheat proteins. We want wheat protein. Slowing the milling process is not a huge problem.
Another issue is whole ground wheat contains fatty acids, removed when you make white flour. Modern bread such as Wonder bread adds oils. Those oils are not necessary if you don't remove wheat fats in the first place.
Another issue is variety. Modern wheat has been developed to maximize yield. But it changed gluten protein structure. It's causing digestive issues. We want to avoid celiac disease. And modern varieties just have less protein. I'm not saying we have to use ancient grains, I'm saying we need to develop a variety that has as much protein as ancient wheat, gluten that is as easy to digest and avoids immune system issues (celiac disease), yet still has good yield. Yield was.improved by reducing stalk length, focusing plant growth on grains instead of tall stalks. Bread is supposed to be a protein source, not just starch.
Another issue is production of white flour removes wheat fat. If that wasn't removed, there would be no need to add vegetable oil. So again, don't separate the wheat germ (source of most protein and fat) and don't bleach with chlorine gas.
Another issue is pesticides and glyphosate, the ingredient in Roundup. Just not adding chemicals in a sealed greenhouse should not be a problem.
Offline
Like button can go here
This post is reserved for an index to posts that may be contributed by NewMars members.
Since all food will be grown indoors of necessity, on Mars and most locations away from Earth, this topic ** should ** have significant growth potential.
Test growing environments could certainly be created on Earth. They won't be competitive with outdoor grown crops, but they ** should ** allow methods and plant varieties to be tested here before they are needed away from Earth.
Index:
Post #3: RobertDyck ... recommendation for countertop flour mill to preserve essential parts of wheat grain.
(th)
Offline
Like button can go here
I had suggested before that a first Mars base, designed for 12 people, could include a kitchen countertop flour mill. There are commercial units you can buy now. They're not as fast as industrial machines, and don't separate bran from germ from farina. So sounds like what we need. But small, sized for a 12-person base.
Offline
Like button can go here