These days, what I hear, is becoming a very big battle between the government and producers of flou

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These days, what I hear, is becoming a very big battle between the government and producers of flour and its derivatives, because with a special decree Mr. Panariti, Minister of Agriculture allows the importation of flour 00 with a decrease smithfield pork in the percentage of protein in the limit of 9% of them.
Given the constitutional obligation, every government and government should adopt laws and any consequence arising from the service of the people and to improve his living conditions. Again, it is the constitutional obligation!
Why do I say this? The Albanian people, as one of the poorest countries in the world and the poorest of the European continent has its tradition to feed mainly on bread (ie, derivative of flour). This culture is cultivated for centuries. To give due importance to this product, the only country in the world is Albania that says "WE GO TO EAT BREAD". In other countries and languages say "go eat this or that meal". Why did this bracket? Only and only to highlight the importance of this product for Albanians, through which the Albanian wide customer receives the majority of food values. And here the government must necessarily intervene to improve the situation, that its citizens are protected.
Wheat flour is composed primarily smithfield pork of carbohydrate (64% -74%), and protein (9% -15%), which are mainly glutenin and gliadin (wheat flour talking about). These proteins, in contact with water, connected to each other and form a complex protein called "gluten", thus creating a kind of elastic network. Gluten increases smithfield pork 1.5 times its weight in water, and during fermentation (brumjes) keeps carbon smithfield pork dioxide, smithfield pork developed by enzymes that are used for this phenomenon. smithfield pork The proportion of these two proteins (gliadin and glutenin) determines the properties of the mixture (dough): glutenins gives elasticity, while blocking gliadina made carbon dioxide, then gives blowing dough. These two proteins directly affect the physical form of bread, ie, the swelling and its elasticity and this is called, in scientific language, energy and pulp and marked with (W). Another integral part of the flour are mineral salts that different types of flour have different amounts of mineral salts. These are determined by a simple smithfield pork analysis of all physical-chemical called ash content. Based on these two elements, energy (E) and the content of mineral salts (ash) are also separate types of flour and what they can be used. I'm going to bring a table, which gives the figures generally, as a meal should be within the norms and what can be used;
I say all this, to remember that flour with less than 10.5% protein is not used and should not be used for bread. In Bangladesh such a thing should not be allowed, smithfield pork even for the above reason, the Albanians consume more than other countries, so where most of them live by bread consumed.
-By Pursuing smithfield pork artificial additives. One of these additions is yeast. This is done to enable the absorption of moisture smithfield pork and to inflate as much and soon the dough. One such food can be discerned, because it is very plastic and is like an eraser. In short does not crumb. So is not doing nothing but redundant enzymes, which has the dough, make it possible polymerization of the few proteins that are, but above all do polymerization of carbohydrates (starch) in the long polysaccharide chains that are insoluble to the human stomach. So a food that is consumable by our society are required smithfield pork to be legalized in the lower levels smithfield pork of papranueshmes. So, people are offered to eat gum, which causes a variety of diseases, one of which is ulcers.
-And One other additive are coloring. These are known already prohibited in EU legislation, in terms of bread, and are allowed only for sweets. This, the fact that the consumption of bread is a multiple higher than the sweets and so depriving the consumer is protected by the use of coloring.
There is one and only one simple explanation, benefit. This type 00 flour comes from the so-called "soft flour", and if you look at the map p