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Choices Of Baked Items In bakery a study on consumer preference IN BHOPAL (2).pdf
1. 1
(BHM - 309)
RESEARCH PROJECT
On
"CHOICES OF BAKED ITEMS IN BAKERY (A STUDY
ON CONSUMER PREFERENCE IN BHOPAL)"
for the partial fulfillment
of
B.sc (Hotel & Hospitality Administration)
By
SUGREEV SINGH
2041102275
SHUBHAM GAUTAM
2041102258
SHUBHAM CHOUDHARY
2041102257
AKHILESH SHUKLA
2041102026
Under the supervision
of
MR. PRAVAR PACHORI
to
Research Coordinator
Institute of Hotel Management, Catering Technology & Applied
Nutrition,
1100 Quarter, Bhopal
Madhya Pradesh
2. 2
CERTIFICATE
This is to certify that the project work entitled " CHOICES OF BAKED
ITEMS IN BAKERY (A STUDY ON CONSUMER PREFERENCE
IN BHOPAL) is a bonafide record of the work done by Sugreev Singh,
Shubham Gautam, Shubham Choudhary, Akilesh Shukla under my
guidance and submitted in partial fulfilment of the award of B.Sc. (Hotel
& Hospitality Administration) Degree.
Mr. Pravar Pachori
Institute of Hotel Management,
Catering Technology & Applied Nutrition,
Bhopal, Madhya Pradesh
Place : Bhopal
Date :
3. 3
DECLARATION
I Sugreev Singh, Shubham Gautam, Shubham Choudhary, Akilesh
Shukla student of B.Sc (Hotel & Hospitality Administration), Degree
session 2018-2019 at Institute of Hotel Management, Catering
Technology & Applied Nutrition, Bhopal, Madhya Pradesh, hereby
declare that the research project entitled CHOICES OF BAKED
ITEMS IN BAKERY (A STUDY ON CONSUMER PREFERENCE
IN BHOPAL)has not been copied from any other research work and has
not been submitted previously.
This statement made by me is to the best of my knowledge & ability.
Date: Sugreev Singh
Shubham Gautam
Shubham Choudhary
Akilesh Shukla
4. 4
ACKNOWLEDGEMENT
This Project entitled CHOICES OF BAKED ITEMS IN BAKERY (A
STUDY ON CONSUMER PREFERENCE IN BHOPAL) prepared by
me has been possible owing to the relevant data and information collected
from different sources like website, newspaper and through personal
investigation.
For this project work, I would like to thank my guide Mr. Pravar
Pachori particular for his valuable and complete guidance in preparing
the project report.
Finally, I express my gratitude toward my loving parents, from whom I
have received encouragement and support from time to time in
completing this project report in time.
5. 5
Index
Chapter- I Page no.
1.0 Introduction 7-8
1.1.Different types of bread available 9-15
1.2. Types of Cornbread 16-28
1.3 Differences between rye and wheat bread 29-35
1.4. Important Information About Breads 36
1.5. Ingredients And Methods Used For Making Bread 37-44
Chapter-II
2.0 Review Of Literature 46-47
Chapter-III
3.0 Research Methodology 49
3.1.Objectives 50
3.2.Scope Of Research 51
3.3.Limitations 52
Chapter-IV
4.0 Data analysis Finding and interpretation 54
4.1 Size of the Market 54
4.2 Threats to the Market 55
4.3 Outlook for the Future 55
Chapter - V
5.0 .Conclusion 57
Bibliography 58
ANNEXURE
*Questionnaire 59-60
*Tables and Graphs of the Data analysis 61-69
7. 7
1.0 INTRODUCTION
Bakery industry is the rapidly growing industry in our country. This
industry in India is the largest of the food industries with an annual
turnover of about RS 3,000 crore. India is the second largest producer
of biscuits in the world. The bakery industry is divided into two main
types: Individual bakers in tiny sector catering to the requirements of
their local markets and the Industrial bakers of the Fast Moving
Consumer Goods (FMCG) in the category of major industrial units
having market operations in many parts of the country.
The bakery industry today offers immense opportunities for bakers,
decorators, trainers, process, managers, distributors and many has
increased the jobs for the people. It provides vast employment
opportunities for the youth also. Trained professionals are getting
high salaried jobs in India as well as abroad. India’s exports of the
bakery products have also risen which is helping in the growth of the
economy of the country. Bakery products have also given some relief
to the women. In the early days females had to prepare food all the
time with no time to yet relief. But now-a-days as women are also
getting professionals, they have less time to give at home and family.
The growth of the bakery products has reduced the responsibilities
ofkitchen. They can now easily prepare food with the readymade food
items which need less labour and time. Increased awareness of the
bakery products has reduced the burden of the females in the society.
People going out of home can easily satisfy their food needs. Thus the
bakery products have solved many problems of thepeople.
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Bakery products also solve the problem of preservation. These
products can be stored for few days and do not easily get spoiled. As
other food items lose their taste when stored for some time but the
bakery products do not lose their taste. People living away from
home can easily store these food items. The bakery products have
reduced the dependence on females for satisfying their food
requirements.
Increased demand for the bakery products has helped the primary
sector of the country i.e. agriculture. Almost all the bakery products
are made from the wheat and dairy products. There is a great demand
of these agricultural items all over the world. Farming has become
now more commercial. Farmers grow the crop and sell at
competitive prices in the national as well as international market.
These bakery products have brought prosperity to the farmers all over
the country. Likewise, the demand for the dairy products has also
experienced a hike all over the world. The cattle owners get attractive
prices for their products. Milk and milk products are in great demand
from the last few decades.
Increased earning has improved the standard of living of the people of
rural areas which helped in the overall development of the country as
more than half of the population of our country is living in rural areas.
The agricultural and dairy products have raised the quantity of exports
of the country and thus contributed in balancing the trade of the
country. Bakery products have globalized the market facilitating the
producers to sell their products profitably.
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Bakery products in India are in common use and are very
important for our society. In modern days bakery products are
becoming one of the most essential food items in human diet due to
readymade availability and high nutritive value. These are the most
consumable wheat based products. Wheat and other shortening agents
are required as raw materials to manufacture these products easily
available in India. The plant and machinery and the technology
required to manufacturing these products are completely available in
India. Since the consumption of bakery products is increasing rapidly
day by day, the demand also is increasing enormously. So, though
there are a lot of organized as well as private sectors existing, but the
demand will not meet totally by them in near future. So far, new
entrepreneurs, it may become very good sector for investment. Thus
the bakery products have great importance for our society from all of
these views.
1.1 Different Types of Breads available.
Breads
Bakeries produce a wide variety of breads including rye, Italian and
pumpernickel. Breads are one of the oldest forms of food in the world and
are made by baking dough, a flour and water mixture. Other ingredients
such as salt, fat, milk, sugar, baking soda and yeast can be added. Breads
come in a variety of forms, including rolls and loaves. Other common
ingredients in bread include nuts, seeds and vegetables.
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Doughnuts
Doughnuts provide a tasty snack and can be eaten for breakfast. Usually
sweet and deep fried, doughnuts come with a hole in the middle or as a
solid piece filled with items such as jelly, creams or custards. Doughnuts
can be baked in an oven instead of deep fried. Common doughnut
toppings include powdered sugar, glaze and caramel. The two main types
of doughnuts include yeast and cake. Yeast doughnuts are lighter and
fluffier. Cake doughnuts tend to be heavier. The majority of doughnuts
have a round shape.
Bagels
Bagels, popular breakfast items, are usually made of yeast wheat dough
and come in the form of a ring. Bagels have a thick and tough exterior
that is crisp and often browned. Common bagel toppings include poppy
and sesame seeds. Most bakeries carry bagels, although bagel shops
specialize in bagels only.
Pies
Bakeries sell pies as dessert items. A pie is a baked dish consisting of
layers of pastry dough that form a shell and have sweet or sour fillings.
Pies can also be filled with meat and eaten as a dinner, however such pies
are rarely found in bakeries. Some traditional varieties of pies sold in
bakeries include apple, strawberry, blackberry, cherry, cream, custard,
key lime and lemon meringue.
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Pastries
Pastries refer to baked goods made with ingredients that often include
butter, sugar, shortening, flour, baking powder and eggs. Pastries, higher
in fat content than breads, include small desserts and quiches. Other types
include Danish pastry and croissants.
Lavash
Lavash also known as Lahvash or Armenian cracker bread is a soft,
thin flatbread of Armenian origin, made with flour, water, and salt. It is
the most wide-spread type of bread in Armenia, Azerbaijan and Iran.
Toasted sesame seeds and/or poppy seeds are sometimes sprinkled on it
before baking, though this is very uncommon in Armenia. While some
wrap breads sold in the United States label themselves as lavash, actual
lavash is significantly thinner than those products.
While soft, like a tortilla, when fresh, lavash is very quick to dry,
becoming brittle and hard. The soft form is usually preferable, due to a
better taste and ease of making wrap sandwiches; however the dry form
can be used for long-term storage and is used instead of bread in
Eucharist traditions by the Armenian Apostolic Church.
Lavash bread is also used with kebabs. In Turkey when a meat kebab is
rolled in lavash bread it takes the name "Dürüm", and the kebab's first
name. If, for example, an Adana Kebab is rolled in lavash bread it takes
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the name of "Adana Dürüm" (which is the most popular dürüm type in
Turkey).
Traditionally it is rolled out flat and slapped against the hot walls of a
tandoor oven, also called "təndir" in Azerbaijani, tonir in Armenian,
tanur in Persian and tandır in Turkish. This is still the method used all
throughout Azerbaijan, Armenia, Iran, and Turkey and in the United
States.
Bread roll
A bread roll is a piece of bread, usually small and round and is
commonly considered a side dish. Bread rolls are often used in the same
way as sandwiches are—cut transversely, with fillings placed between the
two halves. While there are many variations of the bread roll, the dinner
roll is considered to be the perfected manifestation of this savory side
dish, credited to Jim Norton, an aspiring baker from Hartfordshire
England in the mid sixteenth century as a side dish for King Henry VIII
of England and Lord of Ireland.
There are many names for bread rolls, especially in local dialects of
British English. Some of these refer to a specific type of bread roll.
Breadcake or Teacake, Mainly Yorkshire colloquialism - Refers to
the round flat type of bread often used for sandwich making
Bread roll or just roll
Bap (Often a larger soft roll, roughly 5-6 inches in diameter). Dough
can contain fats such as lard or butter to provide tenderness to dough.
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Available in multiple shapes, depending on the region. Baps as
traditionally made in Scotland are not sweet, unlike the Irish version
which may contain currants. The 9th Edition of the Concise Oxford
Dictionary (1995) says that the word "bap" dates from the 16th
century and that its origin is unknown.
Barm or barm cake in Lancashire is a flat, floured, savoury, small
bread made using a natural leaven including mashed hops to stop it
souring. It is also slang for a bun in the North-West of the United
Kingdom.
Flour cake is also used, along with barm in Bolton
Bun (e.g., hamburger bun or hot dog bun)
Buttery, flat, savoury roll from Aberdeen
Finger roll, a soft roll about three times longer than it is wide
Dinner roll, a smaller roll, often crusty
Batch, Coventry term for a roll, or Batch Cake, a large soft floured
roll from Shropshire.
Oven Bottom, Lancashire term for a flat, floury, soft roll.
Cob, a bread roll of any kind in the West Midlands and East Midlands.
British term for a crusty round loaf.
Stottie cake thick, flat, round loaf. Stotties are common in North East
England
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Muffin Some people in the UK refer to a bread roll as a "muffin",
although a muffin is also a separate, distinct form of bread product.
Scuffler Another name for a Bread Cob, Mainly Used in Yorkshire.
Bread rolls are common in Europe, especially in Germany and Austria.
They are equally common in both Australia and New Zealand. The
German name for rolls is Brötchen (Rhineland and Northern Germany),
which is the diminutive of "Brot" (bread), Rundstück (in Hamburg and
Schleswig-Holstein), Semmel (Bavaria, most parts of Saxony and Austria,
from Latin similia wheat flour, originally from Assyrian samidu white
flour), zsemle in Hungary, Schrippe (in Berlin and parts of Brandenburg),
or Weck (especially in Baden-Württemberg, Franconia and Saarland). In
Germany and Austria, there is a large variety of bread rolls, ranging from
white rolls made with wheat flour, to dark rolls containing mostly rye
flour. Many variants include spices, such as coriander and cumin, nuts, or
seeds, such as sesame seeds, poppy seed or sunflower seeds.
An Italian form is a small loaf of ciabatta which can be used to make a
panino (or Panini).
Brioche
Brioche is a highly enriched French bread, whose high egg and butter
content give it a rich and tender crumb. It has a dark, golden, and flaky
crust from an egg wash applied before and after proofing.
15. 15
Forms of brioche
Brioche à tête is perhaps the most classically recognized form. Brioche à
tête rolls are panned in fluted tins with a small spherical piece of dough
placed on top.
Brioche Nanterre is a loaf of brioche panned in a standard loaf pan.
Instead of shaping one piece of dough and baking it, two rows of small
pieces of dough are placed in the pan. Loaves are then proofed in the pan,
fusing the pieces together. During the baking process the balls of dough
rise further and form an attractive pattern.
Typical core ingredients for brioche dough are:
Bread flour
eggs
butter
sugar
milk
yeast
salt
Cornbread
Cornbread is a generic name for any number of quick breads (a bread
leavened chemically, rather than by yeast) containing cornmeal. As maize
(also known as corn) is native to North America, it is not surprising that
the various kinds of cornbreads are more prevalent in the New World.
However, in Italy, the corn-based mush known as polenta is sometimes
fashioned into a fried form resembling cornbread.
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1.2 Types of cornbreads
Baked cornbread
The most common variety, skillet-baked cornbread (often simply called
skillet bread or hoecake depending on the container it's cooked in) is a
traditional staple of rural cuisine in the United States, especially in the
Southern United States which involves heating bacon drippings, lard or
other oil in a heavy, well-seasoned cast iron skillet in an oven, and then
pouring a batter made from cornmeal, egg and buttermilk directly into the
hot grease. The mixture is returned to the oven to bake into a large,
crumbly and sometimes very moist cake with a crunchy crust. This bread
will tend to be dense, meant more as an accompaniment than as a bread
meant to stand on its own. In addition to the skillet method, such
cornbread can also be made in sticks, muffins or loaves. In some parts of
the South it is crumbled into a glass of cold buttermilk and eaten with a
spoon. In rural areas of Virginia in the mid 20th century it, accompanied
by pinto beans (often called soup beans in this context) or honey,
cornbread was a common lunch for poor children. It is still a common
side dish, often served with homemade butter, chunks of onion or
scallions.
Unlike fried types of cornbread, baked cornbread is a quick bread that is
dependent on an egg-based protein matrix for its structure (though the
addition of wheat flour adds gluten to increase its cohesiveness). The
baking process gelatinizes the starch in the cornmeal, but still often leaves
some hard starch to give the finished product a distinctive sandiness not
typical of breads made from other grains.
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Corn pone
Corn pone (sometimes referred to as "Indian pone") is a type of cornbread,
made of a thick, malleable dough made of cornmeal or hominy grits,
shaped by hand and then baked or fried in butter, margarine, lard or
bacon grease. Corn pone has been a staple of Southern U.S. cuisine;
typically corn pone is formed in two to three inch oval shapes and
features a crunchy and/or chewy texture.
Hot water cornbread
Cooked on a range top, one frying method involves pouring a small
amount of liquid batter made with boiling water and self-rising cornmeal
(cornmeal with soda or some other chemical leavener added) into a skillet
of hot oil, and allowing the crust to turn golden and crunchy while the
center of the batter cooks into a crumbly, mushy bread. These small (3-4"
diameter) fried breads are soft and very rich. Sometimes, to ensure the
consistency of the bread, a small amount of wheat flour is added to the
batter. This type of cornbread is often known as "hot water" or "scald
meal" cornbread and is unique to the American South.
Jonnycakes
Pouring a batter similar to that of skillet-fried cornbread, but slightly
thinner, into hot grease atop a griddle or a skillet produces a pancake-like
bread called a jonnycake, johnnycake, jonny cakes, ashcake, battercake,
journey cake, mush bread, Shawnee cake, jonakin or jonikin.
Hushpuppies
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A thicker buttermilk-based batter which is deep-fried rather than pan-
fried forms the hushpuppy, a common accompaniment to fried fish and
other seafood in the South. Hushpuppy recipes vary from state to state,
some including onion seasoning, chopped onions, beer, or jalapeños are
used. Fried properly, the hushpuppy will be moist and yellow or white on
the inside, whilst crunchy and medium to dark brown on the outside.
Beer bread
Beer bread is a very simple bread based on the idea that both beer and
bread have a common creation process: yeast is used to turn sugar into
alcohol, which in the case of bread then boils off.
Beer bread can be made very simply with just flour, beer, and a few other
ingredients. Sample recipe:
3 cups flour
3 tablespoons of sugar
12 oz beer
1 tablespoon of butter spread across the top crust
2-3 tablespoons of honey spread across the top crust
Bake for 45 minutes at 350-400 degrees.
However, it will be fairly dense and heavy unless an additional leavening
agent, e.g. baking soda or yeast and sugar, is added. Self-rising flour may
be used because it is a mixture of flour and leavening agent. Beer bread
without a leavening agent is very sturdy and tends not to lose moisture if
it's overcooked. The only consequence of overcooking tends to be a
thicker crust.
19. 19
Different type of beer bread can be made by using different beers, a stout
or dark beer will give darker bread with a heavier flavor. Using a beer
that is spiced, or has a flavor added will make a bread with a similar
flavor, but less intense than the beer.
Bun
A bun is sweet or plain small bread or a round roll. It can be consumed
as-is, made into a sandwich, or designed to be cut in half and filled with
ingredients. "Bun" can also refer to a kind of filled dumpling, such as
Chinese baozi.
Types of buns
Bath bun
Belgian bun
Boston bun
Cinnamon bun
Chelsea bun
Chinese bun
Colston bun
Hamburger bun
Hot cross bun
Hot dog bun
London bun
Mantou - Chinese steamed bun
Pulla - Finnish bun
20. 20
Saffron bun
Spiced bun
Challah
Challah, hallah, also known in different parts of the Jewish world as
barches (German and western Yiddish), Berches (Swabian), barkis
(Gothenburg), bergis (Stockholm), khale (eastern Yiddish) and kitke
(South Africa), is a special braided bread eaten by Jews on the Sabbath
and holidays.
It is customary to begin the Friday night meal and meals eaten on Shabbat
with a blessing over two loaves of bread. Challah (plural: challot), an
enriched, braided bread is usually used. The loaves are covered with a
cloth or napkin during the blessing.
Zopf
Zopf or Züpfe is a type of Swiss bread made from white flour, milk, egg,
butter and yeast. The dough is brushed with egg yolk before baking,
lending it its golden crust. It is baked in the form of a plait and
traditionally eaten on Sunday mornings. A variant from Swabia is known
as a Hefekranz and is distinguished from the Swiss Zopf in being sweet.
The name "Zopf" is derived from the shape of the bread, and literally
means "braid". It is thus similar in appearance to Challah.
Damper
Damper is a traditional Australian outback soda bread prepared by
swagmen, drovers and other travellers. It consists of a wheat flour based
21. 21
bread, traditionally baked in the coals of a campfire. Damper is an iconic
Australian dish.
Damper was originally developed by stockmen who travelled in remote
areas for weeks or months at a time, with only basic rations of flour,
sugar and tea, supplemented by whatever meat was available. The basic
ingredients of damper were flour, water, salt and sometimes milk. Baking
soda (sodium bicarbonate) could be used for leavening. The damper was
normally cooked in the ashes of the camp fire. The ashes were flattened
and the damper was placed in there for ten minutes to cook. Following
this, the damper was covered with ashes and cooked for another 20 to 30
minutes until the damper sounded hollow when tapped. Alternatively, the
damper was cooked in a greased camp oven.
Damper is also a popular dish with Indigenous Australians. Aboriginal
women had traditionally made bush bread from seasonal grains and nuts,
which they cooked in the ashes of fires.
It also became a popular dish for recreational campers and has become
available in bakeries. Many variations and recipes exist, some authentic,
others using the name to sell a more palatable bread product to the urban
public.
Ingredients
1 large cup self-raising flour
generous pinch of salt
1/4 cup water
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Procedure
1. Add salt to flour.
2. Add scant 1/4 cup water (more and it will be as tough as an old boot).
3. Mix and form into a round loaf.
4. Dig a foot-deep hole near a fire and add 2 shovelful of hot coals and ash.
5. Add damper mixture to a greased camp oven (traditional cast iron round pot
with lid).
6. Cook for maximum of 40 minutes. If undercooked it will be flat and rubbery.
7.Your first try may be inedible. Keep trying; you'll soon be an expert.
Pizza
Pizza is the name of an oven-baked, flat, usually round bread that is
usually covered with tomatoes or a tomato-based sauce and often
mozzarella cheese, with other toppings added according to region, culture
or personal preference. While originating as a part of Neapolitan cuisine,
the dish has become popular in many different parts of the world. A shop
or restaurant where pizzas are made and sold is called a "pizzeria" (from
Italian) although the phrase "pizza parlor" is also used in the United
States.
Various toppings may be added, most typically:
sauce, although traditionally tomato-based, pesto, alfredo and
barbecue sauce are also used;
cheese, usually mozzarella but also provolone, cheddar, or a blend
of other cheeses;
herbs and seasonings such as basil, oregano and black pepper;
23. 23
fruits and vegetables such as garlic, artichoke hearts, mushrooms,
eggplant, olives, onions, spinach, bell peppers, chilli peppers and
pineapple;
meat, such as sausage (pepperoni, salami or Italian sausage), ham,
bacon, ground beef, and chicken, or seafood such as anchovies,
tuna, salmon and shrimp;
In some pizza recipes the tomato sauce is omitted (termed "white pizza"),
or replaced with another sauce (usually garlic butter, but sauces can also
be made with spinach or onions). In the Philadelphia area there are also
tomato pies — sauce only, or sauce with ripe Roma tomatoes and spices
but no cheese — and upside-down pizzas, i.e., the cheese on the bottom
and topped with sauce. Pizza is normally eaten hot, but is sometimes
eaten as cold leftovers for breakfast.
The bread base of the pizza (called the "crust" in the United States and
Canada) may vary widely according to style: thin as in hand-tossed pizza
or Roman pizza, thick as in pan pizza, or very thick as in Chicago-style
pizza. It is traditionally plain, but may also be seasoned with butter, garlic,
or herbs, or stuffed with cheese.
Pizza styles
Neapolitan pizza (pizza Napoletana). Authentic Neapolitan pizzas are
made with local ingredients like San Marzano tomatoes, which grow on
the volcanic plains to the south of Mount Vesuvius and Mozzarella di
Bufala Campana, made with the milk from water buffalo raised in the
marshlands of Campania and Lazio in a semi-wild state (this mozzarella
is protected with its own European Protected designation of origin).
24. 24
According to the rules proposed by the Associazione vera pizza
napoletana, the genuine Neapolitan pizza dough consists of Italian wheat
flour, natural Neapolitan yeast or brewer's yeast, salt and water. For
proper results, strong flour with high protein content (as used for bread-
making rather than cakes) must be used. The dough must be kneaded by
hand or with a low-speed mixer. After the rising process, the dough must
be formed by hand without the help of a rolling pin or other mechanical
device, and may be no more than 3 mm (1/8 in) thick. The pizza must be
baked for 60–90 seconds in a 485 °C (905 °F) stone oven with an oak-
wood fire. When cooked, it should be crispy, tender and fragrant.
Neapolitan pizza has gained the status of "guaranteed traditional
specialty" in Italy.
This admits only three official variants:
Pizza marinara, which is made with tomato, garlic, oregano and extra virgin olive
oil (although most Neapolitan pizzerias also add basil to the marinara),
Pizza Margherita, made with tomato, sliced mozzarella, basil and extra virgin
olive oil, and
Pizza Margherita Extra made with tomato, buffalo mozzarella from Campania
in fillets, basil and extra virgin olive oil.
Lazio style:
Pizza in Lazio (Rome), as well as in many other parts of Italy is available
in 2 different "flavors":
1) In take-away shops so-called "Pizza Rustica" or "Pizza a Taglio". Pizza
is cooked in long, rectangular baking pans and relatively thick (1-2 cm).
The crust is similar to that of an English muffin and mostly cooked in an
25. 25
electric oven. When purchased, it is usually cut with scissors or knife and
priced by weight.
2) In Pizza Restaurants (Pizzerias) it is served in a dish in its traditional
round shape. It features a thin crust similar to the Neapolitan style. It is
mostly cooked in a wood-fired oven which gives pizza its unique flavor
and texture.
In Rome a "Pizza Napoletana" is topped with tomato, mozzarella,
anchovies and oil (thus, what in Naples is called "Pizza Romana", in
Rome is called "Pizza Napoletana").
Other types of Lazio-style pizza include:
Pizza Romana (in Naples): tomato, mozzarella, anchovies,
oregano, oil;
Pizza Viennese: tomato, mozzarella, German sausage, oregano, oil;
Pizza Capricciosa ("Capricious Pizza"): mozzarella, tomato,
mushrooms, artichokes, cooked ham, olives, oil (in Rome,
Prosciutto raw ham is used and half a hard-boiled egg is added);
Pizza Quattro Stagioni ("Four Seasons Pizza"): same ingredients
for the Capricciosa, but ingredients not mixed;
Pizza Quattro Formaggi ("Four Cheese Pizza"): tomatoes,
mozzarella, stracchino, fontina, gorgonzola (sometimes ricotta can
be swapped for one of the last three);
Sicilian-style pizza has its toppings baked directly into the crust. An
authentic recipe uses neither cheese nor anchovies. Sicilian Pizza in the
United States is typically a different variety of product made with a thick
26. 26
crust characterized by a rectangular shape and topped with tomato sauce
and cheese (and optional toppings).
White pizza (pizza Bianca) uses no tomato sauce, often substituting
pesto or dairy products such as sour cream. Most commonly, especially
on the East Coast of the United States, the toppings consist only of
mozzarella and ricotta cheese drizzled with olive oil and spices like fresh
basil and garlic. In Rome, the term pizza bianca refers to a type of bread
topped with olive oil, salt and, occasionally, rosemary leaves. It's also a
Roman style, to top the white pizza with figs, called Pizza e fichi (Pizza
with figs);
Ripieno or Calzone is a pizza in the form of a half moon, sometimes filled
with ricotta, salami and mozzarella; it can be either fried or oven baked.
Tortilla
In Mexico, Central America, the Caribbean, the United States, and
Canada, a tortilla is a type of thin, unleavened flat bread, made from
finely ground maize (corn) or wheat flour. Similar bread from South
America is called arepa (though arepas are typically much thicker than
tortillas). This form of bread pre-dates the arrival of Europeans to
America, and was called "tortilla" by the Spanish from its resemblance to
the traditional Spanish round unleavened cakes and omelettes (originally
made without potatoes, which are native to South America). The Aztecs
and other Nahuatl-speakers called their tortillas by the name “tlaxcalli”:
these have become the prototypical tortillas. The maize version is the
original North American tortilla and is regarded by many as the
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"authentic" tortilla. Flour tortillas originated in regions of Mexico
unsuited for growing corn.
A simple tortilla recipe:
4 Cups flour, 1/2 Cup shortening, 1 tsp salt, 1 Cup warm water.
Mix 2 Cups flour, all of the shortening and salt until the mixture has the
consistency of small crumbles. Add warm water. Mixture will be sticky.
Add remaining flour and knead until dough is pliable and springy. May
not need all of the flour. Let sit covered for a minimum of one hour. Take
small portions and form a ball. Roll out with rolling pin and cook over
medium heat on a cast iron skillet until brown spots form.
Portuguese sweet bread
Portuguese sweet bread (the Easter version with eggs is better known as
Folar) is a bread made with milk, sugar and/or honey to produce a subtly
sweet lightly textured loaf. It was traditionally made around the
Christmas and Easter holidays (often with hard boiled eggs baked into the
loaves for the latter holiday) as a round-shaped loaf, but today it is made
and available year round. The bread is usually served simply with butter
and is sometimes eaten with meals (breakfast in particular), but often as a
dessert.
Portuguese sweet bread is common in both Hawaiian cuisine and New
England cuisine as it was brought to those regions by their large
Portuguese immigrant populations.
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Matzo
Matza is a cracker-like flatbread made of white plain flour, and water.
The dough is pricked in several places and not allowed to rise before or
during baking, thereby producing a hard, flat bread. It is similar in
preparation to the central Asian lavash and the Indian chapati.
Matza is the substitute for bread during the Jewish holiday of Passover,
when eating chametz - bread and leavened products - is forbidden. Eating
matza on the night of the Seder is considered a positive mitzvah, i.e., a
commandment.
At the Passover Seder, it is customary to eat matza made of flour and
water only. Matza containing eggs, wine or fruit juice in addition to water
is not acceptable as it is considered to become leaven. Matza made with
these items without the use of water is acceptable during the remaining
days of the holiday, although some strictly Orthodox Jews will not eat
this kind of matza at all.
Rye bread
Rye bread is bread made with flour from rye grain of variable levels. It
can be light or dark in color, depending on the type of flour used and the
addition of coloring agents, and is typically denser than bread made from
wheat flour. It is higher in fiber than many common types of bread and is
often darker in color and stronger in flavor. In the U.S., it is sometimes
eaten with a variety of different meats, especially pastrami.
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Types
Pure rye bread contains only rye flour, without any wheat. German-style
Pumpernickel, a dark, dense, and close-textured loaf, is made from
crushed or ground whole rye grains, usually without wheat flour, baked
for long periods at low temperature in a covered tin. Rye and wheat flours
are often used to produce a rye bread which has a lighter texture, color
and flavor than pumpernickel. 'Light' or 'dark' rye flour can be used to
make rye bread. The flour is classified according to the level of extraction
of fiber. Caramel or molasses for coloring and caraway seeds are often
added to rye bread. Typically, rye bread recipes also include ground
spices such as fennel, coriander and aniseed.
1.3 Differences between rye and wheat bread
While rye and wheat are genetically close enough to interbreed (the
resulting hybrids are known as triticale), there are some substantial
differences in the biochemistry of wheat and rye that can drastically
affect the breadmaking process. A key issue is amylases -- while wheat
amylases are generally not heat-stable and have no effect on the stronger
wheat gluten, rye amylase is active at substantially higher temperatures.
Since rye gluten is not particularly strong, the main structure of the bread
is based off of complex polysaccharides, including rye starch and
pentosans, and the amylases in the flour can break down the resulting
structure, inhibiting the rise of the dough.
There are two common solutions to that. The traditional manner of
acidification uses Lactobacillus cultures in a naturally-derived sourdough
starter to inactivate the rye amylases, which cannot function in an acidic
30. 30
environment. In areas where obtaining wheat has traditionally been
impractical, this has been the most important technique to creating lighter
breads. As a byproduct of this intentional cultivation of lactic acid and
acetic acid from the sourdough bacteria, standard baker's yeast is not
often used, since Saccharomyces cerevisiae is known to be rather
intolerant of acid environments.
In areas where high-gluten hard wheat is readily available, on the other
hand, the need for a complex polyculture of bacteria and yeast can often
be reduced or removed by adding a large proportion of hard wheat flour
to the rye flour; the added gluten compensates for amylase activity on the
starch in the bread, allowing it to retain its structure as it cooks. The use
of high-gluten wheat flour also makes possible multi-grain breads such as
the "rye and Indian" bread of the American colonies, which combined rye
and wheat with cornmeal in one loaf.
Crisp Rye bread
Rye is made into both loaf breads and crisp bread. There are three
different types of rye crisp bread: yeast fermented, sourdough fermented
and cold bread crisp bread. Most of the crisp bread produced in
Scandinavia is produced following 3-4 hours of fermentation.
Sourdough crisp breads are used in Finland, Estonia, Latvia, Lithuania,
Poland, Germany and India. The third type of crisp bread is the so-called
cold bread crisp bread, which is baked without the addition of any
raising agent. The dough gets the right texture from a foaming process,
where air is incorporated into the cooled dough, which also leads to the
31. 31
almost white color of the finished bread. Crisp bread has a long shelf life
due to its very low water content (5-7%).
Sourdough
Rye bread can be made by the sourdough method, where leavening and
flavour result from the addition of a small amount of old dough in which
lactic-acid-producing bacteria has developed. These micro-organisms
ferment some of the carbohydrates in the fresh dough batch, producing
characteristic sour tastes and odours. Pure rye dough often produces very
heavy textured bread because rye flour lacks the gluten needed to create a
crumb structure that traps bubbles of gas given off by the yeast as it
ferments. Consequently some bakers add wheat flour to lighten the
texture. The acidic environment created by sourdough culture helps to
gelatinise rye dough and produces a lighter textured pure rye bread which
has better keeping qualities.
Pumpernickel
Pumpernickel is a type of German bread traditionally made with rye
meal. It is now often made with a combination of rye flour and whole rye
berries. It has been long associated with the Westphalia region of
Germany. The defining characteristics of Westphalian pumpernickel are
coarse rye flour—rye meal—and an exceedingly long baking period. The
long slow baking is what gives pumpernickel its characteristic dark color.
The bread can emerge from the oven deep brown, even black. Like most
all-rye breads, pumpernickel is traditionally made with a sourdough
starter; the acid preserves the bread structure by inactivating the highly
active rye amylases. The process is sometimes short-circuited in
32. 32
commercial baking by adding citric acid or lactic acid along with
commercial yeast.
Types of pumpernickel
German-style
Traditional German pumpernickel contains no coloring agents, instead
relying on the Maillard reaction to produce its characteristic deep brown
color, sweet dark chocolate coffee flavor, and earthy aroma. Loaves
produced in this manner require 16 to 24 hours of baking in a low
temperature (about 250°F or 120°C) steam-filled oven. The bread is
usually baked in long narrow pans that include a lid.
True German pumpernickel is produced primarily in Germany, though
versions of it are sometimes made by specialty bakers outside its
homeland. German pumpernickel is often sold in small packets of pre-
sliced bread. It is usually found in markets aimed at an upscale clientele
because German pumpernickel is often paired with caviar, smoked
salmon, sturgeon, and other expensive products of the hors d'oeuvres tray.
Because of its association with expensive hors d'oeuvres it can be found
throughout Europe and the United Kingdom in upscale groceries, as it is
in the United States and Canada.
American pumpernickel
A separate pumpernickel bread tradition has developed in America. The
American pumpernickel loaf approximates the dark color of traditional
German pumpernickel by adding molasses, coffee, cocoa powder, or
other darkening agents. In addition to coloring and flavor agents,
33. 33
American bakers often add wheat flour and commercial yeast. Because
of the ways in which American bakers have changed the original German
recipe, and for economic reasons, they tend to eschew the long slow
baking that is characteristic of German pumpernickel. The result is a loaf
that resembles commercial American rye bread -- bread made with a mix
of wheat and rye flour -- but with darker coloring. Many bakers also add
a significant amount of caraway seeds, providing an alternate flavor that
is now characteristic of many American commercial pumpernickel (and
light rye) breads.
American pumpernickel loaves are almost always baked without a baking
pan, resulting in a rounded loaf. These breads do not have the dense
crumb of traditional German pumpernickel, and have a rather different
flavor profile derived from the added darkening agents and the faster
baking process.
American pumpernickel bread is associated with Jewish cuisine and can
often be found in stores that sell "Jewish rye" and other Jewish deli foods.
In addition, American pumpernickel dough is sometimes combined with
light rye dough to produce a type of bicolored rye bread known as
"marble rye", as well as being made into bagels.
White bread
White bread is bread made from wheat flour from which the bran and
germ have been removed, in contrast to whole wheat bread made from
34. 34
whole wheat flour, in which these parts are retained and contribute a
brownish color. In addition, this white flour is generally bleached using
potassium Bromate or chlorine dioxide gas to remove any slight yellow
color and make its baking properties more predictable.
The development of white bread was a response to the adaptation of the
grocery business to modern commerce. Bleaching gives white flour a far
longer shelf life than whole wheat flour, and bread made from it has a
longer shelf life. This allows it to survive storage and long transit times.
White bread is often criticized for being less nutritious than other breads.
Most of the vitamins inherent in wheat are removed along with the germ
or destroyed in the bleaching process. In the United States, by law, white
flour must be enriched with vitamins, replacing most of the major
vitamins removed by bleaching - though critics claim that valuable trace
minerals removed by bleaching are not replaced in the enrichment
process. Counter-arguments to this claim note that the amount of trace
minerals in bread is minuscule to begin with and their supply is easily
substituted by other common dietary constituents such as fruits and
vegetables. Most commercial white bread contains little dietary fiber
when compared to bread which includes bran. A low fiber diet is linked
in some instances to cases of both constipation and diarrhea. Canadian
grain regulations require relatively high amounts of protein in their grain,
resulting in a style of bread known as Canadian white.
White bread is also criticized for being too easily digested, resulting in
more drastic rising and falling of blood sugar and insulin levels than
results from eating slower digesting whole grain breads.
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American bakers have attempted to respond to these criticisms with
modifications to their recipes and with the proliferation of a group of
"specialty" bread products. Many of these are essentially white bread with
a few additives. Most commercial "whole-wheat" or "brown" bread
produced in the U.S. is primarily composed of bleached white flour with
the addition of enough brown flour to be brown in appearance.]
Bolted or
"unbleached" flour has about 20% of its natural bran.
Brown bread
Brown bread is a designation often given to breads made with significant amounts of
whole grain flour, usually rye or wheat, and sometimes dark-colored ingredients such
as molasses or coffee.
Garlic bread
Garlic bread is a kind of bread that contains garlic. It is often used as a simple
accompaniment to pasta and other Italian dishes. It consists of bread topped with
garlic, butter, and olive oil. It is then grilled until toasted.
It is often made using a bread such as a baguette or Italian bread: Bread is sliced
towards the bottom, but kept in one piece. Afterwards, melted butter and garlic (or
garlic powder) is spread between the slices. The bread is then baked in an oven.
Alternatively, the bread can be cut into individual slices and covered with the butter
individually.
Baguette
Baguette is a variety of bread distinguishable by its much greater length than width,
and noted for its very crispy crust. A standard baguette is five or six centimeters wide
and three or four centimeters tall, but can be up to a meter in length. It typically
weighs 250 grams. It is also known in English as a French stick or a French loaf.
36. 36
Shorter baguettes are very often used for sandwiches. These sandwich-sized loafs are
sometimes known as demi-baguettes or tiers. Baguettes are often sliced and served
with pâté or cheeses. As part of the traditional continental breakfast in France, slices
of baguette are spread with jam and dunked in bowls of coffee or hot chocolate.
Baguettes are seen as closely connected to France and especially to Paris, though they
are available around the world. In France, not all long loaves are baguettes — for
example, a standard thicker stick is a flûte and a thinner loaf is a ficelle.
1.4 Important information about breads:
White bread is made from flour containing only the central core of the
grain (endosperm).
Brown bread is made with endosperm and 10% bran.
Whole meal bread contains the whole of the wheat grain (endosperm
and bran).
Wheat germ bread has added wheat germ for flavouring.
Whole grain bread is white bread with added whole grains to increase
the fibre content.
Granary bread is bread made from granary flour. Trademarked to
Hovis, it is made from malted white or brown flour, wheat germ and
whole grains.
Stottie cake is a thick, flat, round loaf. Stotties are common in the
North East of England. Although it is called a cake, it is a type of
bread.
37. 37
Being the simplest, cheapest and most basic type of food, bread is
often referred as a metaphor for "food" in general, in some languages
and dialects, such as Greek.
Christian traditional societies used to respect bread. Jesus symbolised
his body with it. The sign of the cross was performed with the knife on
the bread's surface, before the loaf was cut. Sometimes it was
considered a sin to desecrate bread (e.g., throw it away).
Germany followed by Chile are the two biggest consumers (per
capita) of bread.
1.5 Ingredients and methods used for making Bread
To make bread the most important ingredients are Flour, Liquid (i.e.
water milk etc.), sugar, salt and leavening agent (chemical or biological).
Bread improver’s are also added these days to enhance the quality and the
shelf life of the bread
The amount of water and flour are the most significant measurements in a
bread recipe, as they affect texture and crumb the most.
Flour is always 100%, and the rest of the ingredients are a percent of that
amount by weight. Most artisan bread formulas contain anywhere from
60 to 75% water. In yeast breads, the higher water percentages result in
more CO2 bubbles, and a coarser bread crumb. One pound (500 g) of
flour will yield a standard loaf of bread, or two French loaves.
38. 38
Flour
It is flour that provides the primary structure to the final baked bread.
Flours are made from wheat, rye, barley, maize, and other grain, made
by grinding these into a powdery consistency, but it is the wheat flour that
is most commonly used for breads. Each of these grains provides the
starch and protein necessary for the production of bread.
The quantity and quality of the proteins contained in the flour serve as the
best indicator of the quality of the bread dough and the finished bread.
While bread can be made from all-purpose wheat flour, for quality bread
specialty bread flour, containing more protein is recommended.
Wheat flour in addition to its starch contains three water-soluble protein
groups, albumin, globulin, proteoses, and two non-water soluble protein
groups, glutenin and gliadin. When flour is mixed with water the water-
soluble proteins dissolve, leaving the glutenin and gliadin to form the
structure of the resulting dough. When worked by kneading, the glutenin
forms strands of long thin chainlike molecules while the shorter gliadin
forms bridges between the strands of glutenin. The resulting network of
strands produced by these two proteins is known as gluten. Gluten
development improves if the dough is allowed to autolyse.
Liquids
Water, or some other liquid, is used to form the flour into a paste or
dough. The volume of liquid required varies between recipes, but a ratio
of 1 part liquid to 3 parts flour is common for yeast breads while recipes
that use steam as the primary leavening method may have a liquid content
in excess of one part liquid to one part flour by volume. In addition to
39. 39
water, other types of liquids that may be used include dairy products, fruit
juices, or beer. In addition to the water in each of these they also bring
additional sweeteners, fats, and or leavening components.
Leavening
Leavening is the process of adding gas to dough before or during baking
to produce lighter, more easily chewed bread. Most bread consumed in
the West is leavened. However, unleavened breads have symbolic
importance in Judaism and Christianity. Jews consume unleavened bread
called Matza. They are also used in the Christian liturgy when they
celebrate the Eucharist, a rite derived from the narrative of the Last
Supper when Jesus broke bread with his disciples during a Passover
Seder.
Chemical leavening
A simple technique for leavening bread is the use of gas-producing
chemicals. There are two common methods. The first is to use baking
powder or a self-rising flour that includes baking powder. The second is
to have an acidic ingredient such as buttermilk and add baking soda. The
reaction of the acid with the soda produces gas.
Chemically-leavened breads are called quick breads and soda breads.
This technique is commonly used to make muffins, pancakes, American-
style biscuits and sweet breads such as banana bread.
40. 40
Yeast leavening
Many breads are leavened by yeast. The yeast used for leavening bread is
Saccharomyces cerevisiae, the same species used for brewing alcoholic
beverages. This yeast ferments carbohydrates in the flour, including any
sugar, producing carbon dioxide. Most bakers in the U.S. leaven their
dough with commercially produced baker's yeast. Baker's yeast has the
advantage of producing uniform, quick, and reliable results, because it is
obtained from a pure culture. Many artisan bakers produce their own
yeast by preparing a 'growth culture' which they then use in the making of
bread. This culture kept in the right conditions will continue to grow and
provide leavening for many years.
Both the baker's yeast and the sourdough method of baking bread follow
the same pattern. Water is mixed with flour, salt and the leavening agent
(baker's yeast or sourdough starter). Other additions (spices, herbs, fats,
seeds, fruit, etc.) are not necessary to bake bread, but often used. The
mixed dough is then allowed to rise one or more times (a longer rising
time results in more flavor, so bakers often punch down the dough and let
it rise again), then loaves are formed and (after an optional final rising
time) the bread is baked in an oven.
Many breads are made from a straight dough, which means that all of the
ingredients are combined in one step, and the dough baked after the rising
time. Alternatively, dough can be made using a preferment, when some of
the flour, water, and the leavening are combined a day or so ahead of
baking, and allowed to ferment overnight. On the day of the baking, the
rest of the ingredients are added, and the rest of the process is the same as
that for straight dough. This produces a more flavorful bread with better
41. 41
texture. Many bakers see the starter method as a compromise between the
highly reliable results of baker's yeast, and the flavor/complexity of a
longer fermentation. It also allows the baker to use only a minimal
amount of baker's yeast, which was scarce and expensive when it first
became available. Most yeasted preferments fall into one of three
categories: poolish or pouliche, a loose-textured mixture composed of
roughly equal amounts of flour and water (by weight); biga a stiff
mixture with a higher proportion of flour; and pâte fermentée, which is
simply a portion of dough reserved from a previous batch.
Sourdough
The yeast lives in symbiosis with lactobacillus, which give the sour taste
of sourdoughs and not yeast. The lactobacillus feeds on the byproducts of
the yeast fermentation, and in turn makes the culture go sour by excreting
lactic acid, which protects it from spoiling (since most microbes are
unable to survive in an acid environment).
Sourdough breads are most often made with a sourdough starter (not to
be confused with the starter method discussed above). A sourdough
starter is a culture of yeast and lactobacillus. It is essentially a dough-like
or pancake-like flour/water mixture in which the yeast and lactobacilli
live. A starter can be maintained indefinitely by periodically discarding a
part of it and refreshing it by adding fresh flour and water. (When
refrigerated, a starter can go weeks without needing to be fed.) There are
starters owned by bakeries and families that are several human
generations old, much revered for creating a special taste or texture.
Starters can be obtained by taking a piece of another starter and growing
it, or they can be made from scratch.
42. 42
There are other ways of sourdough baking and culture maintenance. A
more traditional one is the process that was followed by peasant families
throughout Europe in past centuries. The family would bake on a fixed
schedule, perhaps once a week. The starter was saved from the previous
week's dough. The starter was mixed with the new ingredients, the dough
was left to rise, and then a piece of it was saved (to be the starter for next
week's bread). The rest was formed into loaves which were marked with
the family sign (this is where today's decorative slashing of bread loaves
originates from), and taken to the communal oven to bake. These
communal ovens over time evolved into what are known today as
bakeries, when certain people specialized in bread baking, and with time
enhanced the process so far as to be able to mass produce cheap bread for
everyone in the village.
Steam leavening
The rapid expansion of steam produced during baking leavens the bread,
which is as simple as it is unpredictable. The best known steam-leavened
bread is the popover. Steam-leavening is unpredictable since the steam is
not produced until the bread is baked.
Steam leavening happens regardless of the rising agents (soda powder,
yeast, baking-powder, sour dough, egg snow)
The rising agent generates carbon dioxide - or already contains air
bubbles.
The heat vaporises the water from the inner surface of the bubbles
within the dough.
The steam expands and makes the bread rise.
43. 43
It is actually the main factor in the rise of bread once it has been put in
the oven. CO2 generation, on its own, is too small to account for the rise.
Heat kills bacteria or yeast at an early stage, so the CO2 generation is
stopped.
Bacterial leavening
Salt rising bread employs a form of bacterial leavening that does not
require yeast. Although the leavening action is not always consistent, and
requires close attention to the incubating conditions, this bread is making
a comeback due to its unique cheese-like flavor and fine texture.
Aeration
Aerated bread is leavened by carbon dioxide being forced into dough
under pressure. The technique is no longer in common use, but from the
mid 19th to 20th centuries bread made this way was somewhat popular in
the United Kingdom, made by the Aerated Bread Company and sold in its
high-street tea rooms.
Fats or shortenings
Fats such as butter, vegetable oils, lard, or that contained in eggs affects
the development of gluten in breads by coating and lubricating the
individual strands of protein and also helping hold the structure together.
If too much fat is included in a bread dough, the lubrication effect will
cause the protein structures to divide. A fat content of approximately 3%
by weight is the concentration that will produce the greatest leavening
44. 44
action. In addition to their effects on leavening, fats also serve to
tenderize the breads they are used in and also help to keep the bread fresh
longer after baking.
Bread improvers
Bread improver is commonly used in production of bread to speed up the
time that the bread takes to rise and it helps improve the texture and the
volume of bread.
46. 46
2.0 REVIEW OF LITERATURE
Thanigachalam and Vijayarani conducted a study to measure the
consumer behaviour towards the FMCG products. Researcher has
defined consumer behaviour as a process for selecting the goods,
buying and dispose of goods in order to satisfy their wants, needs or
desires. It is basically a decision process which is affected by various
factors such as; attributes of goods, and attributes of company as well.
Researcher has found total ten variables for measuring the consumer
behaviour namely; product, price, place, promotion, brand knowledge,
brand loyalty, brand awareness and customer services (after sales,
during sales and pre sales). It was found from the study that brand
awareness and promotional offers are two main important factors
which affect the consumer behaviour and decision making process of
buying a particular good by the consumers. Katiyar and Katiyar have
measured the behaviour of consumers towards the bathing soaps. It
was found from the study that attributes of the product plays an
important role in buying decision of consumers such as; fragrance,
quantity, shape, colour, usage, and ingredients etc. Celebrity
endorsement and advertisements are another factor which affects the
consumer behaviour towards the FMCG products especially bathing
soap. Chitra
47. 47
conducted a study to measure the buying behaviour of consumers towards
the Apparels with specific brands.The study was based on the primary data.
Researcher has divided the variables into two categories namely; brand
specific and consumer specific, which affect the purchase intention of
consumers. General or consumer specific variables are those which are
related to consumers such as; confidence, income level, life style and
normative influence while brand specific variables are emotional value,
brand equity, brand awareness, perceived quality etc.
Khudsen conducted a study to measure the attitude of customers towards the
wholegrain bread. It was found from the study that consumers specially
concern towards the taste and ingredients of the bread. Bread with healthy
and nutritious ingredients attracts the consumers. The acceptability of food
items by the consumers; affected by the tastefulness, healthy and natural
ingredients. Food products with some logo which reflects the health are
generally popular among the consumers. Nagyova et al. (2014) conducted a
study to measure the behaviour of consumers towards the food items like
pastry and bread. Researchers have stated that bakery products are an
important part of our day to day life. They have always remained a part of
our culture. Behaviour of consumers towards the bakery products are
changing due to increase in consumer awareness and change in life style of
the consumers. Earlier these products were consumed for need now people
look for taste, varieties and perspective of health also. It was found from the
study that three factors which affect the consumer behaviour towards the
purchase of pastry and breads items are freshness, price and quality.
49. 49
3.0 RESEARCH METHODOLOGY
Both the secondary as well as the primary data have been used in the present
study. Secondary data has been used to collect the information on the current
scenario of bakery industry at global level, Indian bakery industry and bakery
industry in Bhopal region. Secondary data have also been used to get the
conceptual knowledge of the research area in detail, to study the various
management policies and manuals of the selected organised bakery industry
in detail. In order to measure the dimensions/factors which lead to marketing
problems related to bakery products, consumers’ attitude towards the
marketing problems related to bakery products, shopping behaviour of
consumers towards bakery products, and bakers’ opinions towards the future
prospects of bakery products; primary data has been collected from the
consumers of bakery products in Bhopal region and fromthe bakers of the top
ten bakeries of the Bhopal region. The sample size of the customers is 500
which are top ten bakeries of Bhopal region.
1. Desk Research: The first category includes methods concerned
with the collection of data. The application of this method will be
required if the already available information is not sufficient to arrive
at the required solution.
2. Experimentation: The second way is to use the statistics available
or gathered that serve as the primary data, used for establishing
relationship between variables.
3. Observation: The third methodology consists of ways & means to
evaluate the accuracy of the results obtained. Observations can be
made by conducting the following surveys:
1. Garbage Survey
2. Time & Motion Survey
50. 50
3. Sample Survey: A survey conducted among a counted number of people can
be helpful in gathering essential knowledge of the subject & also deriving
appropriate conclusions.
It can be done through any of the following means:
--- Telephone,
--- Post,
--- E-mail.
In the beginning to get more familiar to the topic secondary in formation on
the subject was collected from studies done on Project . The source of
secondary data was restricted to the library of the institute of hotel Management
and Different Hotels.
It was decided to use a controlled opinion questionnaire and that too of
alternative choice variety . This type of questionnaire was selected for two
reasons.
Primary sources: Hotels, Teacher
Secondary source: Internet and Books
3.1 OBJECTIVES
To find the different types of Bakery product on Consumer Preference.
To find the different types of Bakery product used at eateries in Bhopal.
To measure the consumers’ attitude towards the marketing problems of bakery
products.
To study the consumer behavior towards bakery products.
To find the basic ingredients used in the production of Bakery product.
To find the methods implied for the production of Bakery product.
To find out if any modifications or improvements which may have been made to these
Bakery product to suite the local culture.
51. 51
3.2 SCOPE OF RESEARCH
The scope of research includes the following areas:
1. Materials Management: It is used in selecting the supplier, taking the
decisions pertaining to make or buy as well as in deciding the negotiation
strategies.
2. General Management: It helps in developing the standards, objectives,
long-term goals, and growth strategies.
3. Production Management: The research plays a significant role in product
development, diversification, launching a new product, improvement, process
technologies, selecting a site, new investment etc.
4. Marketing Management: Research plays a significant role in choice and
size of target market, the consumer behaviour in terms of attitudes, lifestyle, and
influences of the target market. It is the main instrument in deciding price policy,
selection of channel of distribution and development of sales strata gives,
product mix, promotional strategies etc.
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3.3LIMITATIONS
1. Small universe
The Universe for this study is too small therefore the findings may not truly
represent the conditions in the entire industry.
2. Problem of Accessibility
it was very difficult in approaching the executives or the Guest as they would
be busy, Despite prior appointments, they were inaccessible at times being
engaged elsewhere.
3. Unopeness
The tendency of executive not to talk openly and being lethargic in approach
was an impairing factor. They were also quite apprehensive in disclosing and
revealing certain internal close guarded information.
4. Constraints of time
The respondents due to non availability of time could not discuss many aspects
of the topic in depth.
5. Lack of Interest
Many respondents were just not interested in interacting as they considered it to
be a waste of time, a non lucrative approach. This negative approach was quite
impairing.
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4.0 Data analysis Finding and interpretation
4.1 Size of the Market
The baking industry generates more than $30 billion in revenue each year. The industry
includes 6,000 retail bakeries and nearly 3,000 commercial bakeries. While the market of
small bakery retailers is highly fragmented, three producers (Grupo Bimbo, Flowers Foods
and Campbell Soup Co.) account for 55 percent of total commercial bakery revenue.
The American Bakers Association reports the economic impact of baked goods produced and
sold in the U.S. totals $423 billion. Retail bakeries generate around $3 billion in revenues,
and commercial bakeries sell $31 billion in products. However, profits are not particularly
high because of the rising costs of wheat and sugar. Bakeries are not always able to pass on
these increased costs to consumers by raising prices.
Sixty-five percent of all bakeries have less than 10 employees; 44 percent have one to four
employees, and most small retailers only have one facility. All in all, the baking industry
employs nearly 800,000 people, generating more than $44 billion in direct wages.
Market Segments
The products that make up the bakery market are as follows:
Bread: 32 percent
Rolls: 19 percent
Cakes: 15 percent
Retail bakery products: 10 percent
Soft cakes: 8 percent
Pies: 2 percent.
Barriers to Entry
Becoming a major commercial bakery takes a large amount of capital to purchase equipment,
and you'd face stiff competition from the existing well-known brands. Opening a small, retail
bakery requires less equity and is easier to start. Smaller bakeries can establish themselves
with specialty products, such as whole-grain breads, and develop a loyal following of local
customers.
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4.2 Threats to the Market
As consumers become more health conscious, they will demand more gluten-free, low-
carbohydrate, whole grain, organic and paleo diet products. Buyers also substitute baked
goods with nuts, yogurt and fruit bars.
Government regulations will continue to weigh heavily on the industry. The Environmental
Protection Agency and the Food and Drug Administration are constantly overseeing the
operations of bakeries and issuing new regulations that increase the costs of production.
4.3 Outlook for the Future
The market for baked goods is expected to grow around 1 percent per annum in the coming
decade. Consumption is affected by changes in disposable income, consumer preferences and
economic conditions.
Large commercial bakeries will continue to dominate the competition in the market, because
the other firms are small and the market is highly fragmented. The major commercial
bakeries, such as Grupo Bimbo, will continue to grow by acquiring other brands and regional
bakeries.
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5.0 Conclusion
From the study involved, we have come to know that Delhi being a multi
cultural global city is a mix bag of various cuisines offering a huge
amount of variety to the locals and popularizing the various types of
Breads available at different food outlets and bakeries across the city.
We have also come to know that by and large most of the eateries try and
produce or dispense the authentic breads. Generally the difference lies
only in the ratios of ingredients and temperatures of cooking, which may
give a different feel to bread.
Through the medium of questionnaire, we have come to know about the
various breads available in Delhi, which of them are in huge demand and
what methods of production or modifications, if any; in the recipe or
appearance are being done to these breads.
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Questionnaire
1)- Would you like to consume Focaccia Bread?
Yes
No
Maybe
2)- Which one would you like to consume most?
Brown Bread
White Bread
Multigrain Bread
Other:
3)- Would you like to consume egg added bakery baked items?
Yes
No
Maybe
4)- Which one would you like to consume most?
Doughnut
Croissant
Other:
5)- Would you like to consume Brownie?
Daily
Weekly
After 3-4 days
Never
Other:
6)- Do you think that consuming baked items are good for your health?
Yes
60. 60
No
Maybe
7)- Which one would you like to consume most ?
Waffles
Pancake
Other:
8)- Which one would you like to consume most?
Naan Khatai
Brownie
Other:
9)- Would you like to consume gluten free bread?
Yes
No
Maybe
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Tables and Graphs of the data analysis
Note*. We received total 53 responses out of which 75.5 % people said that they would like
to consume focaccia bread and 13.2% wouldn't like to consume focaccia bread and 11.3% of
people selected for maybe.
62. 62
Note*. We received total 53 responses out of which 45.3% would like to eat brown bread
32.1% selected for white bread 20.8% for multigrain bread and others Indian bread.
63. 63
Note*. We received total 53 responses out of which 71.7% would like to consume egg added
bakery baked items 22.6% opted for No and 5.7% opted for maybe
64. 64
Note*. We received total 52 responses out of which 71.2% opted for Doughnuts 26.9%
Croissants rests Puran Poli.
65. 65
Note*. We received total 53 responses about consuming brownie .
In this, 47.2% weekly,18.9% opted for Daily, 15.1% after 3-4 days, 13.1% never rests opted
for monthly,once in a while and quarterly
66. 66
Note*. We received total 52 responses for consuming baked items are good for your health.
We got 50% opted for Yes , 25% No , 25 % Maybe.
67. 67
Note*. We received total 53 responses 50.9 % opted for waffles, 47.2% Pancakes rests
other.
68. 68
Note*. We received total 53 responses.
41.5% Naan khatai, 56.6% Brownie and rests Others.
