In this power point you can able to know the role of ingredients in bread making

1. ARUL PRABHA V. - III N&D

2.  Bread is a staple food prepared by cooking a dough of
flour ,water and often additional ingredients. Bread
is One of the oldest prepared foods .
 Dough are usually baked, but in some cuisine bread
are steamed, fried or baked on an unoiled skillet
 As per the level of usage in formulation ingredients
are classified into two categories:

3. MAJOR MINOR
1. Flour 1. Milk
2. Water 2. Eggs
3. Sugar 3. Shortening agent
4. Leavening agent 4. Emulsifier
5. Yeast 5. Bread improver
6. Salt

5.  Flour is a product made from grain that has been ground into a powdery consistency . Flour
provides the primary structure to the final baked product.
 Depending on the protein content of the wheat grain it can be categorised into two 1) Hard
wheat - High protein content
2) Soft wheat - Low protein content
 The quantity of the protein contained in the flour serve as the best indicator of the quality of
bread

6. 1. PROVIDES STRUCTURE :
Wheat four contains three water soluble proteins group Albumin ,
Globulin , Proteoses . And two water insoluble protein groups Glutenin and
Gliadin. When the flour is mixed with water soluble proteins it dissolves and these
two protein help to form the structure of the dough.
When worked by kneading Glutenin forms thin strands and Gliadin
forms bridges between the strands . The resulting network of strands produced by
these two proteins are known as Gluten.
2.AN ABSORBING AGENT :
Starch, proteins are the main components in flour that absorb water and
oil as well as all the moistening agent helping to bind ingredients together.

7.  3. FLAVOUR TO THE PRODUCT:
Each type of flour has distinctive flavour of its own for example whole wheat
flour has strong flavour compared to cake flour which has white colour and different
taste.
4. NUTRITIONAL VALUE TO THE PRODUCT:

8.  Water is used to form the flour into a paste or dough .Most vital
liquid ingredients Used in baking industry. The right amount of
water helps dissolves the yeast in bread and encourage it to become
active and it combines with flour and the other dry ingredients to
form a smooth dough. In addition to water others liquid like Milk,
Juice ,can be used
ITS ROLE :
1. Hydrating protein, starch and leavening agent.
2. When water vaporizes in a dough the steam expands the air
cells increasing the final volume of the product.
3. Act as a binding agent
4. Adding milk or juices give additional nutrients, flavour and
sweetners to the product.

9.  Sugar Is a sweet substance that is made up of molecules known as
sucrose. Sucrose is available very high quantities in sugar cane and
sugar beets.
ITS ROLE :
1. Sugar can give colour to the product by Maillard reaction and
Caramelisation
2. The ability to interact with water and exist in amorphous and
crystalline states gave the sugar functional properties to achieve
desired texture in many food products.
3. It used as a sweetners
4. The sugar fermentation occurs by yeast in ananerobic conditions
and produce co2.
5. Sugar has hygroscopic properties means that it grabs and holds
onto moisture.

10.  Leavening is the process of adding gas to a dough before or
during baking to produce a lighter bread or increase the
volume of the product. There are two most widely used
chemical leavening agenta are
1)Baking soda
2) Baking powder

11.  Yeast is the heart of the bakery process . There are innumerable varieties
of yeast is available but there are only few are suited for bread making
such as saccharomyces cerevisiae which means “sugar eating yeast”.
 There are two types of yeast
1) Fresh yeast
2) Dry yeast
ITS ROLE :
 It’s is a biological raising agents and it’s function is to make the dough
rise in volume
 Bakers prefers only fresh yeast because it has high moisture content
 It gives crumbly appearance on the top
 It gives softness to the product.

12.  The chemical name of the salt is sodium chloride. It is composed of 40% of sodium
and 60% of Chloride.
ITS ROLE:
1. It helps to control the yeast activity in bakery products
2. It enhances the flavour of the product
3. The crust colour of the product is improved
4. Salt has a tightening action on flour proteins
5. It improves WAP
6. It controls the production of unwanted acid in the dough.

14. SMP skim milk powder is the most commonly used dairy products in a
bread formulation.SMP represent a valuable baking ingredients that
improves both the nutritional value and general physical quality of bread
if it is used in functionally significant amounts.
ITS ROLE:
1. Its gives nutritional value to the product
2. Improves gas retention power of the dough
3. Lactose helps to give crust colour to the product
4. Gives Flavour and taste to the product
5. It keeps product tender
6. Buutterfat present in milk keeps the product moist for longer time and
improve s shelf life

15. Eggs are used in most of the bakery products . Reducing or omitting
egg yolks can result in less tenderness .Bakers prefer only hen eggs .
When a recipe calls for an egg the best size to use is a 2 oz .Grade A
large egg.
ITS ROLE :
1. It provides structure to the product
2. It provides moisture to the product
3. It gives Flavour
4. It improves the product taste
5. It gives nutritional value
6. It act as a emulsifier
7. Egg wash gives a shinny appearance to bakery products.

16.  Any fat acts a shortening agent in baking it shortens gluten strands
and tenderize the product in general it is used in solid items.
 It is usually white and tasteless that has been specially formulated for
baking
 Fat may be made from vegetables oil, Animal Fat or both which are
hydrogenated this turns the liquid into solids.
ITS ROLE :
1. Tenderizing agent
2. It gives lubrication in dough making
3. It gives moisture ability
4. It gives more softbamd fluffy texture to the product.

17.  Emulsifier is a surface active agent that acts as a border between two immiscible
liquid such as oil and water allowing them to be blended into stable emulsion
 In bread making , it prevents the separation of their oil and water components
and it gives smooth texture and increase shelf life increase maximum dough
volume and reduce stickiness
 Eg : Lecthin , GMS ( Glycerol monostearate).

18.  Bread improver is a flour based blend Of several Components with Specific
functional properties designed to modify dough characteristics and give quality
attributes to bread.
 Bread improvers are mostly made from a combination of enzymes in addition to
various emulsifiers , for their dough condition ing and improving properties.
 Bread improvers are actually carry out for large scale production by the industry
ITS ROLE :
1) Stimulate and promote gas production by the yeast
2) Aids in gas retention.