The secrets of bread

Quèquicom investigates which are the parameters of quality of bread with experts from Girona Laboratories, responsible for the analysis of most flours processed in Catalonia. Pere Renom makes an experiment to evidence that different types of flour originate breads with different characteristics. He also discovers the importance of yeasts in the spongy texture of bread. And finally, tries a new gluten-free bread developed at the Autonomous University of Barcelona, suitable for coeliacs, much like conventional bread. The presenter Toni Mestres explains what was the process by which humans were able to transform the wild wheat varieties into the current grown wheat and dissects a grain of wheat to explain what is the bran and where is located the embryo of the future plant.