this slides includes information about breads

1. BREAD
FABRICATION
Prepared by:
Prajwol Manandhar

2. Introduction to Bread
Bread is a bakery product, which is made by
using flour, eggs, butter, salt, sugar, yeast
and liquid.
Bread is a very nutritious food and it can be
prepared at low cost, so that it is the
favorite food for every family.
Mostly bread is very much popular in
European country and
it can be used to make sandwich toast pudding
and
bread crumb.

3. Understanding Baking:-
It is not enough to have a knowledge of commodities,
working terminology, and types of aeration when it
Comes to bread making. Simply setting the oven to the
recommended baking temperatures will not always
guarantee success. There are many factors that affect
the baking temperature and the baking time. They
include the following:

4. Cont…
• Shape and size of products being baking:- Generally
speaking, the thicker the product, the longer it takes
to bake. The baking temperature must be lower, or else
the outer portion will be burnt before the middle is
cooked. Thin products will bake more quickly and so
the oven temperature can be higher.

5. Cont…
• Oven humidity:- Oven humidity is critical for types of
baked products. A cake will need a pan of water in the
oven to provide extra humidity. The moisture will
delay the formation of the crust until full expansion
has taken place. The result should be a cake with a flat
top and a crust of a pleasing color. On the other hand,
an oven full of cakes will provide sufficient humidity
for proper crust formation.

6. Cont…
• Oven overloading :- Oven loading must be taken into
consideration because the temperature of an oven filled
with products will fall. The drop in temperature will
depend on the type of product being baked and the
size and type of oven used. To counter this factor, use
a higher initial temperature. While placing items to be
baked on a tray, place them in An interlocking
manner to allow movement of air between the
products being baked.
• Density of products being baked:- products containing
a high proportion of sugar, fat, eggs, and fruits will
need a lower temperature and will take longer to bake.

7. Cont…
• Type of oven:- Commercial pastry ovens are
thermostatically controlled by three switches. One
maintains the preset temperature and the other two
controls the top and bottom heat of the oven.

8. Ingredients Used in Bread Making
Every ingredients used in the making of bread has a
particular role to play in achieving the final, desired
product. These ingredients, however perform well only
when certain functions to the desired level. For
example, yeast performs well inn the presence of sugar
as well as moisture. Thus it becomes essential to
understand the nature of each of these ingredients in
detail, how they will affect the final product, and how
to manipulate these materials to achieve the desired
products.

9. Cont….
1. Flour:- It is the main ingredient used in making
breads. Various types of flour used in bread making are
wheat, multi grain, rye, etc. Usually strong flours are
used in bread making. Whole wheat flours have lesser
concentration of gluten as the bran content is
increased. This causes a weaker structure in the bread.
Since the bran particles are slightly abrasive, they cut
the gluten fibers resulting in a loaf with a smaller
crumb. The presence of the bran particles also allows
higher moisture absorption, resulting in a short
fermentation time.

10. Cont….
2. Fresh Yeast:- This is a mixture of yeast and starch
which has a moisture content of nearly 70%. Fresh
yeast must be stored in a refrigerator and it should
not be exposed to direct heat. Fresh yeast must be
creamy white and crumbly with a fresh yeasty smell.
Fresh yeast has a primary life of 2 to 3 weeks if kept
in refrigerator.

11. Cont….
3. Dry Yeast:- Dry yeast is totally different from fresh
yeast. To make dry yeast all of the moisture from fresh
yeast is removed by passing hot air. Due to the absence
of moisture from fresh yeast is removed by passing hot
air. Due to the absence of moisture render the
organism dormant and allows the yeast to be stored
without refrigeration for several month.
4. Fat and oil:- These are greasy substance of animals or
plant origin which produces energy for the body on
digestion. If they are solid at room temperature in
temperate climates such substances are known as fat
and if liquid they are known as oil. Fat and oil play
very important role in bakery product.

12. Cont….
5. Eggs:- The eggs are the round or oval shaped
reproductive body laid by the female’s birds, fishes and
animals. Eggs are versatile food commodity which is
suitable for the preparation of a wide range of bakery
products.
6. Sugar:- Sugar is one of the most important
ingredients used in confectionery. Sugar is made with
two sources e.g cane and beet. It is available in various
forms such as grain sugar, icing sugar, breakfast sugar.

13. Cont….
7. Water:- Yeast needs water to do its task. Some bread
and many of the sweeter dough products require
liquid. It may be milk or water.
8. Glazing:- Glazing is the process of applying a thin
glossy coating to a sweet or a savory food after setting
or cooking. This will provide a smooth and shiny
surface.

14. Principles of bread making
Principles of bread making are given below:-
1)Collecting the Mise en Place:- The most important
thing required in any pastry operations is to collect
your mise en place. This will allow you to do things in
a planned manner and the products also will come out
of the desired quality. Weigh all the ingredients as per
the recipe and make sure the ingredients are at the
required temperature. If the recipe calls for ice water,
then use ice water. Substituting cold water from tap
will not give the desire results. Weigh using a digital
scale, as accuracy of ingredients is very important in
pastry. Sift the flour to remove any impurities. Test
the freshness of the yeast.

15. Cont…
2) Mixing:- It is the first step of preparing dough, in
which all the required ingredients are combined
together in a large basin.
3) Kneading:- It is the traditional method of mixing
the ingredient in which the food is pressed with the
knuckles. The dough is brought from the outside of
the bowl or basin to the centre and at the same
time the bowl is moved so that a different section
is kneaded each time. This ensures a through or
even distribution of ingredients e.g. bread dough,
pastry dough.

16. Cont…
4)Proving:- The final stage before baking dough is
proving actually ‘Proving’ means to let the double in
size. This is done in the proving chamber where the
temperature will be 30°C-35°C. This is done to let the
yeast break don sugar into alcohol and carbon dioxide.

17. Cont…
5) Rolling:- Rolling butter or fat in soft
dough e.g. puff paste.
6)Folding:- This is a method, which is
applied to combine different
ingredients together so that no
reduction in the lightness or volume
occurs. It involves turning the
preparation over gentle to
incorporate the mixes together
completely.

18. Cont…
7)Portioning:- Once the dough is ready through the
mixing stage, the next is portioning the dough
according to the individual weight mentioned in the
recipe.

19. Cont…
8)Shaping:- In this stage the divided
dough is shaped in to shapes
mentioned in the recipe: round,
rectangular, or oval. The shaping
of the bread dough has to be done
in a proper order and should be
even.
9)Glazing:- normally glazing is done
to the dough product after
shaping. It is done by egg or
butter which will provide color
and shining to the product.

20. Introduction of dough
Dough is bakery product. The dough is base of bread,
bread rolls and many bakery product. It is mixture of
flour and liquid, used for baking into bread or pastry
e.g. sandwich bread dough, rolls dough, doughnut
dough, French bread dough and brown bread dough
etc.
Types of dough:-
1. Straight Dough
2. Leavened Dough
3. Elastic Dough
4. Laminated Dough

21. Cont…
1. Straight Dough:- By this mean dough, which are made in
One stage, i.e. all the ingredients are mixed together in the
dough that will be ultimately made into bread.
• No time dough:- Dough’s which are scaled and molded
immediately they are made, i.e. given no bulk fermentation
time. Such dough’s are usually made with dough temperatures
up to 32°C (90°F).
• Short fermentation process:- Dough’s which are given only a
few hours bulk fermentation, e.g. 1 or 2 hours. Most bakers
today make their bread on this type of short process. Not only
can fluctuations of temperatures be more closely controlled but
yield is not sacrificed.

22. Cont…
• Medium fermentation process:- From 3-6
hours fermentation.
• Long fermentation process:- These are given
six or more hours bulk fermentation. Bread
from dough made under such condition
usually have a very good flavor but is often
over or under ripe.
2. Laminated Dough:-
Lamination is term for the process of
alternating layers of dough and butter when
making pastry.
The dough is wrapped around butter (so that
the butter is completely enclosed in dough
and cannot slip out), the “package” is rolled
out, folded over to double the number of
layers, and then the whole thing isrepeated.

23. Cont…
Each time the dough is folded, it is called a “turn”. The more
turns your laminated dough has, the flakier your finished
pastry
will be. Laminated dough’s include puff, croissant dough and
Danish dough.
3. Leavened Dough:- A leavened dough, which is made of
Raising agent, is called leavened dough or any one of a number
Of substances used in Dough and batters that causes a foaming
action that lightens and softens the finished product.
Formation
of carbon dioxide is induced by chemical agents reacting with
moisture, heat, or acidity.

24. Cont..
The leavening agent incorporates gas bubbles into the
dough. The alternative or supplement to leavening agents
is mechanical leaving by which air is incorporated by
mechanical means. Most leavening agents are synthetic
chemical compounds, but carbon dioxide can also be
produced by biological agents.
4. Elastic dough:- Elastic dough strength is a balance of
two main properties- extensibility and elasticity. The
gluten, which forms when the flour interacts with water,
is what lends the dough these two characteristics.
Extensibility is its ability to be stretched e.g. pizza dough,
Nan dough, bread rolls dough etc.

25.  Large volume
Over proofed
Too much yeast
Oven temperature is too low
• Hard & Thick Crust
Too strong flavour
Tough dough
Incomplete baking
Insufficient fermentation
Baked for too long at low temperature
 Poor taste and flavours
Low quality and qty of ingredients
Too much yeast
Oven temperature is too high
Reasons for faults in bread making

26.  Bread’s too dark
Baked for too long time
Baked in high temperature
 Cracking of crust
Over proofed dough
Oven too hot
Dough skinning before baking
 Holes & tunnels
Very hot oven
Uneven mixing of ingredients
Too much of yeast
Improper folding of dough
Reasons for faults in bread making

27. • Small volume
Weak flour
Oven’s too hot
Less qty of yeast used
Under proofed
 Poor or irregular shape
Uneven temperature
Over or under proofed
Bad molding
 Poor texture
Too much yeast
Under kneading
Too much yeast
Too much sticky dough
Reasons for faults in bread making

28. EQUIPMENTS USED DURING
BREAD MAKING
siever

29. EQUIPMENTS USED DURING
BREAD MAKING
Proving cabinet

30. EQUIPMENTS USED DURING
BREAD MAKING
Bread Tin/ bread

31. EQUIPMENTS USED DURING
BREAD MAKING
Dough mixer

32. EQUIPMENTS USED DURING
BREAD MAKING
Dough scrapper

33. EQUIPMENTS USED DURING
BREAD MAKING
Pastry brush

34. EQUIPMENTS USED DURING
BREAD MAKING
Weighing scale

35. EQUIPMENTS USED DURING
BREAD MAKING
Dough dividers

36. EQUIPMENTS USED DURING
BREAD MAKING
Ovens

37. EQUIPMENTS USED DURING
BREAD MAKING
marble table

38. EQUIPMENTS USED DURING
BREAD MAKING
Cooling rack

39. EQUIPMENTS USED DURING
BREAD MAKING
Dough sheeter