Ingredients and international breads has been discussed in this slides This ppt has several international bread pictures

1. Bread
By Devashish Pandey

2. Understanding baking
• Shape size of products
• Oven humidity
• Oven overloading
• Density of products being baked(proportion of
sugar,salt,fat)
• Type of oven

3. Ingredients used in bread baking
• Salt-flavour,stability to gluten,control the rate
of fermentation,reatains moisture
• Sugar
• Flour –weak flour , strong flour
• Water –warm water,cold water
• Yeast-25degree celsius
• Milk
• Egg

4. • Oil and fat
Effects- improves nutritious value
Reduces elasticity
Heps to retain moisture
Gives flavour

5. Principles behind bread baking
• Collecting the mise en place
• Mixing the ingredients
• 1-straight dough method
• 2-ferment dough method-
• 3-salt delayed method
• 4-no time

6. • Proving-32 degree celsius
• Knock back
• Dividing and scaling
• Shaping
• Final proving
• Scoring
• Baking – yeast kills at 60 degree celsius

7. Basic bread fault
• Volume
• Bloom of crust
• General shape
• Color of the crumb
• Evenness of texture
• Shine in the crumb
• Moistness
• flavour

8. Bread

9. Common faults in bread
• Flaked crust- dry on top
• Lack of volume
• 1)not given time to dough
• 2)improper mixing
• 3)too much salt
• 4)less yeast
• Uneven texture
• 1)use of over fermented dough
• 2)underproved bread

10. • Lack of shine
• 1)Under fermented bread
• Lack of flavour
• 1)over and under fermentation
• Crumbly bread-
• 1)use of over fermented dough
• 2)Use of over proofed dough
• 3)not enough fat used in dough

11. Equipment used in bread making
Sieve weighing scale
Baking tray

12. • Bread moulds proving cabinets

13. • Retarder prover Dough mixer

14. • Dough divider dough scorer

15. • Dough scraper marble table top
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16. • Bench brush spray bottle
•

17. Bread of the world
• Baguet bread- france

18. • Brioche

19. • Croissant

20. • Epi bread

21. Ciabatta

22. Foccacia

23. Biova- Lard based dough

24. Grissini

25. Breads of Germany
• Pumpernickel-rye flour bread has sour flavour
• Pretzel-wheat flour
• Stollen-made with sultanas and nuts
• Zope-for bread display
• Landbort –made with rye flour and buttermilk

26. Pumpernickel

27. Pretzel

28. Stollen bread

29. Zope

30. Bread of U.K
• Cob – head
• Bloomer – 5 to 6 scores
• Hot cross buns
• English muffins
• Pikelet –cooked on the grill

31. Cob

32. Bloomer

33. Hot cross buns

34. English muffins

35. Pikelet

36. Middle east
• Lavash – rectangular crisp
• Khoubiz-
• Pita

37. Lavash

38. Khubus

39. Pita bread