Kenyérbúza

Kenyérbúza refers to wheat varieties specifically cultivated for bread production. In Hungary, this type of wheat is commonly known as "búza" or "kenyér búza" and is a staple grain. These varieties are characterized by their high gluten content, which is essential for developing the elastic dough structure needed to make light and airy bread. The gluten proteins, gliadin and glutenin, form a network when wheat flour is mixed with water, trapping the carbon dioxide produced by yeast during fermentation. This trapping of gas causes the dough to rise.

The specific characteristics of kenyérbúza can vary depending on the cultivar and growing conditions. Factors such as protein percentage, gluten strength, and the presence of enzymes all play a role in the flour's baking performance. Millers often blend different wheat types to achieve the desired flour properties for various baking applications. Bread wheat is typically a hard wheat, meaning it has a higher protein and gluten content compared to soft wheat, which is often used for cakes and pastries. The harvesting and milling processes are crucial to preserve the quality of the grain for bread making. The cultivation of kenyérbúza is a significant part of agricultural economies in many regions.