3. Starch (71.5% - 74.5%)
Insoluble cell
Microscopic granules
Absorbs moisture
Why is it difficult to slice fresh bread?
Starch cells are in a swollen state when hot and thus unstable. When
cooled, it shrinks and becomes more rigid. When heated again, they absorb
available moisture and swells. Thus stale bread becomes softer when
heated.
4. Moisture (13.5% – 14%)
Keeps the bread moist (WAP – Water Absorption capacity)
Differs in different quality of flour
What happens if moisture content is high in breads?
Water absorption capacity will reduce, resulting in less yield.
5. Protein (8% - 11%)
Soluble proteins provide nourishment to the yeast for its growth and
reproduction during fermentation.
Gliadin and Glutenin are the insoluble proteins – forming a rubbery material
(GLUTEN) when water is added.
Gluten is responsible for the structure of the baked product.
Gliadin gives stretching or elastic power.
Glutenin gives strength to hold the gases.
The quality and quantity of these two proteins determines the quality of the flour.
6. Sugar (2% - 2.5%)
This quantity is insufficient food to the yeast for fermentation.
Extra sugar is added to the dough as food to the yeast to produce carbon di
– oxide gas.
Retains moisture – hygroscopic.
Crust colour.
Taste and flavour.
Ash (0.5%)
Degree of purity with respect to bran fragments.
Darkens the flour.
Cutting action on gluten fibre – thus breads may have low volumes and poor
texture.
8. Properties
Two types – Compressed and Dry yeast
Amount of compressed yeast will be twice that of dry yeast.
Old yeast develop brown colour and gives off bad odour.
Yeast should have a butter like consistency.
Store refrigerated at 45°F.
Unicellular microscopic plants.
Requires food, moisture and temperature for growth and reproduction (by
budding).
Food is generally simple sugars.
Temperature requirement is 80°F - 85°F.
Enzymes of the protoplasm helps in the fermenting activity.
9. Invertase and maltase helps in breaking up the sugar into
simple sugar or invert sugar.
Zymase helps in converting the invert sugar into carbon di –
oxide and alcohol and small amounts of other acids like
acetic acid, lactic acid and glycerine.
10. ◦ Water binds insoluble proteins forming gluten.
◦ Minerals present have beneficial effect as it helps the
action of the yeast.
◦ Minerals have tightening action on gluten thus helping
in gas retention.
11. Controlling effect on the yeast activity – keeping the fermentation speed
under control.
Hygroscopic – gives moisture and freshness to the bread.
Tightening power on flour proteins, thus improving gas retention
capacity.
Salt determines the colour of the crust as it controls the yeast thus
determining the quantity of sugar being present in the dough.
12. Used around 1% - 2%.
Improves the nutritional value of the bread.
Lubricating agent thus improving the extensibility enabling a good volume.
If used in larger quantity it acts as a dead weight thus hampering the volume.
Helps in moisture retention.
Sliceability.
Used at the last stage or else it will have an adverse effect on the water
absorption power.
13. Selection of Raw Ingredients
Weighing of Raw Materials
Preparing of Raw Materials
Mixing
Fermenting
Knock back
Floor time
15. 1) Selection of Raw Ingredients
Quality of the basic ingredients
2) Weighing of Raw Materials
Correct weight of raw ingredients
3) Preparing of Raw Materials
Basic mise – en – place
Seiving the flour for removal of ash / bran and aeration
Mixing yeast in luke warm water and addition of sugar
Addition of salt in the flour for even mixing.
16. 4) Mixing
Glutenin and Gliadin joins together to form gluten.
Initially the gluten is wet but the elasticity and WAP increases to
improve the dough till it becomes homogeneous.
Stages of Mixing
◦ Pick Up : Even distribution of all ingredients
◦ Drying Up : Gluten takes up water
◦ Clean Up : Leaves sticking and leaves the sides
of the container.
◦ Development Stage : Proper homogeneous mixing.
17. 5) Fermentation
◦ Yeast feed on sugar to produce Carbon di-oxide.
◦ Part of the alcohol evaporates and part is converted into acetic acid
(sour taste).
◦ 78°F to 80°F is the optimum temperature.
◦ 70 to 75% is the optimum relative humidity.
◦ Should not be over fermented as it becomes too soft and sticky and has
an open texture and collapse during proofing or baking.
18. 6) Knock back
◦ It is done after ²/₃ of the estimated fermentation.
◦ Centre comes on top in contact with the fresh air and the dough is virtually
turned upside down.
Reasons of Knock Back
Uneven temperature thus uneven fermentation.
Gluten remains in a stretched condition and might collapse with
uneven gas pockets.
Yeast cells surrounded by the gas slows the fermenting process,
thus this process expels the gas giving yeast its position to carry out
the function efficiently.
19. 7) Dividing and Rounding
◦ Dough is cut into pieces of desired weight according to the size of the mould.
◦ The dough should not be pulled or torn as it may disturb the gluten strands,
thus adversely affecting the final texture of the product.
8) Intermediate proofing
◦ During the dividing process some gas escapes and the gluten strands
collapse, giving a rough surface. The gas will tend to escape from the torn
surface.
◦ The cut dough is rested for some time when the pieces are again filled with
gas and the gluten comes back to its original position.
20. 9) Moulding and Panning
Shaping into desired shape the finished product.
Moulding pressure should be even and uneven pressure will result in uneven
texture.
They are then put into clean and well greased pans with proper space in between
to allow the dough to increase in volume during proofing.
10) Proofing
Proofing is done under optimum conditions of temperature and humidity for
maximum fermentation ( 95°F to 98°F & 80% to 83% ).
Proofers are like chambers where a controlled condition is provided to the dough.
Ensure there is no crust formation due to lack of humidity, as the rise will be slow
then.
21. 11) Baking
◦ Temperature is 400°F to 480°F.
◦ Oven Spring – increase in volume inside the oven, is seen as the
yeasts are still alive.
◦ At 140°F yeast cells ceases functioning.
◦ At 172°F the proteins completely coagulates giving structure to the
dough.
◦ Weight is reduced due to the evaporation of moisture and the crust
starts acquiring golden brown colour.
22. Q : If the oven is too hot ?
Fast coagulation of protein and crust formation, thus blocking easy heat transmission.
Baking will not be proper inside.
Volume will be small.
Uneven shape
Q :If the oven is too cold ?
Coagulation of protein will be delayed and the yeast will remain active for longer
time.
Excessive volume of bread.
Baking for an extended time, so the bread will be dry and crumbly and stales
faster.
23. 12) Cooling & Slicing
◦ Bread should be de-moulded immediately from the tins.
◦ Moisture trapped between the bread and surface of the mould will make
the product soggy (sweating).
◦ Breads to be sliced when it cools slightly for even slicing (the globules
are in a swollen stage when hot, so its unstable)
24. Straight Dough Method
Salt Delay Method
No time Dough Method
Sponge and Dough Method
Ferment and Dough Process
25. All ingredients mixed together.
Dough is fermented for a predetermined time.
Very strong flour is not used as it takes very long time to mature resulting in
a prolonged fermenting process.
Salt Delay MethoD
All ingredients are mixed together except salt and fat.
Initial fermentation is fast reducing total fermentation time.
Salt is used during the knock back stage.
26. Made in emergency situation and dough is not fermented.
Yeast quantity is increased to 2 to 3 times and dough is slacker and
warmer.
These breads lack aroma due to insufficient fermentation as by-
products of fermentation are absent.
Sponge anD Dough MethoD
Use strong flour.
Total fermentation time is divided into 2 segments.
60% to 70% is used for the sponge (normal bread formula) and
then broken down with water and then evenly mixed with the
remaining flour, sugar, salt and fat.
27. Variation of a sponge dough.
Fluid batter is made using yeast, flour, yeast food and water.
When the fermentation is ready, it is mixed into the dough and fermented
for the second stage.
Made for enriched breads, bun, Danish Pastry, Doughnuts.
