basic information about bread

1. BREAD
BREAD IS A STAPLE FOOD PREPARED FROM A
DOUGH OF FLOUR AND WATER USUALLY BY
BAKING

2. SELECTION AND MEASURE
STRONG REFINE FLOUR-USED IN MAKING
TYPES OF BREAD
MEDIUM REFINE FLOUR –USED IN MAKING
PASTRY/COOKIES
WHEAT REFINE FLOUR –USED IN MAKING OF
SPONGE OR ANY OTHER KIND OF CAKE

3. FUNTION OF EACH INGREDIENT
IN BREAD MAKING
SUGAR
-PRIMARY FOOD TO YEAST
-ACT AS FLAVOURING AGENT
-CRAMALIZATION AGENT
-GIVES MOISTURE
-ACT AS PRESERVATIVE

4. SALT
-GIVES TASTE
-ACT AS COLOURING AGENT
-DEHYDRATING AGENT
-CONTROL WILD GROWING OF OF YEAST
-ACT AS PRESERVATIVE

5. WATER
-GIVES MOISTURE
-HELP IN DOUGH MAKING
-HELP IN FERMENTATION
-BINDS FLOUR AMONGST THE ENTIRE DOUGH

6. TECHNIQUE OF PREPARING
BREAD
SIFTING – DONE TO INCORPORATE AIR AND
TO REMOVE PHYSICAL IMPURITIES.

7. FERMENTATION
PROCESS IN WHICH SUGAR BREAKDOWN INTO
ETHANOL IN THE PRESENCE OF YEAST
+HEAT+MOISTURE RESULTING IN RAISING OF
DOUGH BY EMITION OF CO2

8. KNEADING
A MECHANICAL PROCESS WHERE DRY INGREDIENT
ARE MIXED WITH WATER TO FORM DOUGH.
TYPES OF KNEADING –SHORT KNEADING METHOD
(MIXED FOR SHORT PERIOD OF TIME EXAMPLE
COOKIES,TART)
-IMPROVED KNEADING METHOD (SLOW TO MODERATE
HEAT TO DEVLOP THE FLAVOUR EXAMPLE BREAD)
NOTE- DOUGH IS KNEADED FOR LONG PERIOD OF
TIME ,THE TEMPERATURE IN THE DOUGH INCRESES
DUE TO FRICTION . BAKER OFTEN USED ICE TO
PREVENT IT.

9. PROVING
PROCESS WHEREBY YEAST IS ALLOWED TO
REACT WITH SUGARS PRESENT IN THE FLOUR
TO PRODUCE CARBON DI OXIDE AND
ALCOHOL.THE CO2 THUS PRODUCES HELP IN
DOUGH TO RISE IN VOLUME.
-IDEAL TEMPERATURE FOR IMPROVING IS 32
DEGREE

10. KNOCK BACK
IT IS DONE REMOVE THE AIR POCKET
DIVIDING AND SHAPING
SOME OF THE SHAPE ARE –SINGLE KNOT-DOUBLE
KNOT-TWIST-SCROLL-BAGUETTE ETC…..
SECONDARY PROVING
AGAIN PROVED FOR PERFECT SHAPE

11. BAKING
BAKED AT 180-200 DEGREE CEL.
-USED WITH SOUPS AND MEALS

12. MADE BY-
MOHD ABDULLAH
IHM HAJIPUR
2016-19

13. THANK YOU