14-16 Types of bread presentation.pptx
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The document describes different types of bread. White bread only uses the endosperm of wheat while wholemeal and wholewheat bread uses the entire grain. Brown bread uses 85% of the grain with some bran and wheatgerm removed. Soft grain bread contains extra grains to increase fiber. Sandwich loaves can be white or brown and have a flat top for slicing. A cottage loaf has two round sections stacked. There are also many specialty breads from different cultures like pita, naan, chapatti, ciabatta, bagels and baguettes.
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types-of-bread-1416.pptx
The document discusses different types of bread, including: white bread made from wheat endosperm; wholemeal or wholewheat bread made from the entire wheat grain; and brown bread made from flour with some bran and wheatgerm removed. It also mentions soft grain bread with added rye and wheat, sandwich loaves that are flat and rectangular, and cottage loaves with two round stacked sections believed to date to Roman ovens. The document concludes there are many speciality breads from different cultures such as pita, naan, chapatti, ciabatta, bagels, and baguettes.
Clil scuola secondaria- i cereali
Wheat is the third most produced cereal grain after maize and rice. It originated in the Fertile Crescent and provides nourishment to populations around the world. The wheat kernel contains the husk, endosperm, bran, and germ. Wheat can be classified as whole grain, refined grain, or enriched grain depending on whether the bran and germ are removed during processing and nutrients added back. Other common grains include barley, oats, rye, and less common grains such as quinoa, kamut, amaranth, and buckwheat.
Getting To Know The Different Types Of Bread
There are many different kinds of bread out there, each one having its own specific features and characteristics. Different cultures all over the world have their own tastes in bread and how they like to eat the product.
Flour Milling
Wheat flour is produced through a milling process that breaks and grinds wheat kernels to extract the endosperm for flour while removing the bran and germ. The milling process produces different types of flour based on gluten content and particle size. Flour can be made from other grains like corn, rice, rye and produces different flour types based on degree of milling and grain used.
Milling Procedures (shared using http://VisualBee.com).
This document discusses different types of wheat flour and flour milling processes. It explains that wheat flour is made by grinding wheat kernels and is commonly used in baking. Different types of wheat flour contain varying amounts of gluten, which gives dough elasticity and baked goods structure. The milling process breaks wheat kernels, removes the bran and germ, and grinds the endosperm into flour. Milling produces flour, bran, germ, and pollard. The document also discusses non-wheat flours from grains like rice, corn, rye, and oats.
Baking_Science_and_Technology_IMRAN.ppt
The document discusses various topics related to bread science and technology. It covers different types of bread like white bread, wholemeal bread, multigrain bread, and flatbreads. It describes the basic steps in the bread making process and discusses key ingredients like wheat flour, yeast, and minor additives. The document also covers the nutritional composition and qualities of different breads.
Wheat Flour & Liquid Ingredients use in baking.pdf
This document discusses various baking ingredients and their properties, focusing on wheat flour. It defines flour as a finely ground powder made from grains. Wheat flour is the most common type and is milled from wheat kernels. There are three main types of wheat flour available in the Philippines - all-purpose flour, bread flour, and pastry flour. The document outlines the properties of flour, including moisture content, protein content, enzymes, lipids, and starch. It also discusses the classification, types, and market forms of wheat used to produce various flours.
Grains
This document discusses grains and provides information about whole grains versus refined grains. It notes that whole grains contain the entire grain kernel, including the bran, germ, and endosperm, while refined grains have been milled to remove the bran and germ. While certain nutrients are added back to refined grains, fiber is not. The document recommends that at least half of grain intake come from whole grains and provides serving size guidelines for grains based on age and sex.
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types-of-bread-1416.pptx
The document discusses different types of bread, including: white bread made from wheat endosperm; wholemeal or wholewheat bread made from the entire wheat grain; and brown bread made from flour with some bran and wheatgerm removed. It also mentions soft grain bread with added rye and wheat, sandwich loaves that are flat and rectangular, and cottage loaves with two round stacked sections believed to date to Roman ovens. The document concludes there are many speciality breads from different cultures such as pita, naan, chapatti, ciabatta, bagels, and baguettes.
Clil scuola secondaria- i cereali
Wheat is the third most produced cereal grain after maize and rice. It originated in the Fertile Crescent and provides nourishment to populations around the world. The wheat kernel contains the husk, endosperm, bran, and germ. Wheat can be classified as whole grain, refined grain, or enriched grain depending on whether the bran and germ are removed during processing and nutrients added back. Other common grains include barley, oats, rye, and less common grains such as quinoa, kamut, amaranth, and buckwheat.
Getting To Know The Different Types Of Bread
There are many different kinds of bread out there, each one having its own specific features and characteristics. Different cultures all over the world have their own tastes in bread and how they like to eat the product.
Flour Milling
Wheat flour is produced through a milling process that breaks and grinds wheat kernels to extract the endosperm for flour while removing the bran and germ. The milling process produces different types of flour based on gluten content and particle size. Flour can be made from other grains like corn, rice, rye and produces different flour types based on degree of milling and grain used.
Milling Procedures (shared using http://VisualBee.com).
This document discusses different types of wheat flour and flour milling processes. It explains that wheat flour is made by grinding wheat kernels and is commonly used in baking. Different types of wheat flour contain varying amounts of gluten, which gives dough elasticity and baked goods structure. The milling process breaks wheat kernels, removes the bran and germ, and grinds the endosperm into flour. Milling produces flour, bran, germ, and pollard. The document also discusses non-wheat flours from grains like rice, corn, rye, and oats.
Baking_Science_and_Technology_IMRAN.ppt
The document discusses various topics related to bread science and technology. It covers different types of bread like white bread, wholemeal bread, multigrain bread, and flatbreads. It describes the basic steps in the bread making process and discusses key ingredients like wheat flour, yeast, and minor additives. The document also covers the nutritional composition and qualities of different breads.
Wheat Flour & Liquid Ingredients use in baking.pdf
This document discusses various baking ingredients and their properties, focusing on wheat flour. It defines flour as a finely ground powder made from grains. Wheat flour is the most common type and is milled from wheat kernels. There are three main types of wheat flour available in the Philippines - all-purpose flour, bread flour, and pastry flour. The document outlines the properties of flour, including moisture content, protein content, enzymes, lipids, and starch. It also discusses the classification, types, and market forms of wheat used to produce various flours.
Grains
This document discusses grains and provides information about whole grains versus refined grains. It notes that whole grains contain the entire grain kernel, including the bran, germ, and endosperm, while refined grains have been milled to remove the bran and germ. While certain nutrients are added back to refined grains, fiber is not. The document recommends that at least half of grain intake come from whole grains and provides serving size guidelines for grains based on age and sex.
Cereal chemistry
This document provides information about cereal grains and bakery products technology. It discusses the structure and composition of various cereal grains including wheat, rice, maize, oats, barley and others. For each cereal, the document outlines their origin, grain structure, chemical composition and uses. It also lists the learning objectives of the course which are to understand the physico-chemical properties of cereal flours and their functionality in bakery products.
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Grain free diet and it's important .
Grain free diet
A grain-free diet typically avoids all grains, including wheat, barley, oats, rice, and corn, and instead focuses on foods like fruits, vegetables, meat, fish, nuts, and seeds. Some people choose this diet for health reasons, such as managing gluten intolerance or reducing inflammation, while others may follow it for weight loss or to address digestive issues. However, it's essential to ensure you're still getting a balanced intake of nutrients while on a grain-free diet. Consulting with a healthcare professional or a nutritionist can help create a suitable meal plan.
The importance of a grain-free diet depends on individual health needs and goals. For some people, avoiding grains can be beneficial for managing conditions like celiac disease, gluten sensitivity, or certain autoimmune disorders. Others may find it helpful for weight management or reducing inflammation. However, grains also provide essential nutrients like fiber, vitamins, and minerals, so it's essential to ensure that a grain-free diet is well-balanced and meets nutritional needs through other sources. Consulting with a healthcare professional or a registered dietitian can help determine if a grain-free diet is suitable and sustainable for your specific situation.
Some potential benefits of a grain-free diet include:
1. **Reduced inflammation:** Some individuals find that eliminating grains can help reduce inflammation in the body, which may alleviate symptoms of conditions like arthritis or inflammatory bowel diseases.
2. **Weight management:** Cutting out grains can lead to lower calorie intake and may help some individuals manage their weight more effectively.
3. **Improved digestion:** For those with digestive issues like bloating, gas, or irritable bowel syndrome (IBS), removing grains can sometimes alleviate symptoms and improve overall digestive health.
4. **Blood sugar control:** By avoiding grains, particularly refined grains, some people may experience more stable blood sugar levels, which can be beneficial for those with diabetes or insulin resistance.
5. **Better energy levels:** Some individuals report feeling more energetic and experiencing fewer energy crashes throughout the day when they eliminate grains from their diet.
6. **Addressing gluten intolerance or celiac disease:** For individuals with gluten intolerance or celiac disease, eliminating grains containing gluten is essential for managing symptoms and preventing long-term health complications.
It's important to note that while a grain-free diet may offer these benefits for some people, it's not necessarily suitable or necessary for everyone. It's essential to consider individual health needs, preferences, and dietary balance when making dietary changes. Consulting with a healthcare professional or registered dietitian can provide personalized guidance.
One fact about grain-free diets is that they have gained popularity in recent years, with many people adopting them for various reason
BREAd final.pptx
Bread comes in many varieties that differ in ingredients, shapes, and origins. Common types include baguettes, brioche, ciabatta, focaccia, multigrain, pita, rye, whole wheat, arepa, bagels, damper, English muffins, grissini, injera, matzo, obi non, vanocka, and zopf breads. The document also discusses the history and production process of bread, noting that it is one of the oldest prepared foods dating back 14,500 years. Modern production methods like the Chorleywood bread process allow for fast, low-cost industrial bread production.
Sonoma bread 20140617
This document provides information about Sonoma Bread and their sourdough bread making process. It discusses what makes Sonoma bread special including using a natural starter with no commercial yeast. It describes the starter, ingredients, and long process of feeding and fermenting the starter over multiple days before shaping, proofing, and baking the loaves. The document also discusses various types of grains and flour used in Sonoma breads like spelt, rye, kamut and the health benefits of each. It provides details on specific bread varieties sold at Sonoma.
Bread Processing
INTRODUCTION:
BREAD is a dietary product obtained from the fermentation and the subsequent baking of a dough mainly made of cereal flour and water, made in many different ways and sometimes enriched with typical regional ingredients.
Ingredients of bread:
Flour is the bulking ingredient of bread, it forms the structure of the product,contains gluten which helps to form an elastic stretchy dough.
Yeast is a raising agent. Yeast produces gases to make the bread rise.
Salt is required to bring out flavour in the bread, it is used in small quantities.Too much of this ingredient will stop the yeast from growing.
Yeast needs energy to grow. Sugar provides the food for the yeast; it is needed to help the yeast grow.
Water is used to bind the flour together and helps to form the structure of the bread.
Fats or oils improve the texture of the bread, preventing it from going stale quickly.
Starter culture:
Baker's yeast is the common name for the strains of yeast commonly used as a leavening agent in baking bread and bakery products, where it converts the fermentable sugars present in the dough into carbon dioxide and ethanol. Baker's yeast is of the species Saccharomyces cerevisiae, which is the same species (but a different strain) commonly used in alcoholic fermentation which is called brewer's yeast.
Bread Making Process
Mixing has two functions: to evenly distribute the various ingredients and allow the development of a protein (gluten) network to give the best bread possible.
Once the bread is mixed it is then left to rise (ferment).
Any large gas holes that may have formed during rising are released by kneading.
Moulding the dough into desired loaf shape.
During the final rising the loaf fills with more bubbles of gas, and once this has proceeded far enough they are transferred to the oven for baking.
The loaf is then placed in a preheated oven to bake. Such a high heat will kill the yeast, thus stopping its process of rising and growth.
The whole loaf is cooled to about 35°C before slicing and wrapping can occur without damaging the loaf.
Types of Bread
1. White Bread
2. Brown Bread
3. Wholemeal bread
4. Rye bread
Apart from above there are several types like Crisp bread, Flatbread is often simple, made with flour, water, and salt.
Microbial spoilage
Molds are the primary spoilage organisms in baked goods, with Aspergillus, Penicillium, and Eurotium being the most commonly isolated genera.
Quality control
As a foodstuff, bread is subject to stringent government food processing regulations, including, but not limited to the percent of additives allowed, sterilization of plant equipment, and cleanliness of plant workers. In addition to adhering to these regulations, processors control the quality of their products to meet consumer expectations by installing checkpoints are various stages of the processing.
The wheat content in the wheat flour mill machine processing
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Cereals are grains belonging to the grass family. The principal cereal crops include rice, wheat, maize, jowar, and ragi. Cereals provide a major source of energy and are a staple food in many countries. They are manufactured into various products through processes like cooking, extruding, shaping, drying, and coating. Cereals provide nutrients like starch, protein, fiber, fatty acids, vitamins and minerals. Common cereal products include bread, pasta, porridge, breakfast cereals and snacks.
Getting To Know Milled Grains
There is an art to baking bread, however there is also a science to understand. Getting to know all the processes as well as the ingredients will help to produce the freshest breads possible.
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This document discusses wheat and flour production. It begins by explaining that flour is obtained from wheat and is important for baking. Wheat quality depends on soil, seeds, climate and farming techniques. There are three main types of wheat - hard, soft, and durum - which are used to produce different types of flour suitable for breads, pastries, or pasta. The document then goes into detail about the properties of hard and soft wheat flours and their uses in baking. It also discusses other types of flour and the wheat and flour production process.
68-Breads-Cereals.ppt
Grains are the source of all breads and cereals. They contain carbohydrates that provide the body's main source of energy. Whole grains contain fiber, vitamins, and minerals that refined grains lack after processing removes the bran and germ. Breads and cereals are made through processes like milling, mixing, kneading, proofing, and baking using ingredients like flour, water, yeast, and leavening agents. Proper storage helps extend the shelf life of various breads and cereals.
WEEK 3 PREPARE VARIETY OF SANDWICHES.pptx
The document discusses different types of breads that can be used for sandwiches. It describes five main categories of bread: 1) Yeast Bread, 2) Buns and Rolls, 3) Flat Breads, 4) Wraps, and 5) Quick Breads. Under each category, it provides examples of specific types of breads that fall under that category and brief descriptions of each. It encourages learning about different breads to become more familiar with options for sandwiches and bread-based meals.
Celiac disease and diet with and with out gluten
This document discusses celiac disease, a genetic autoimmune disorder where ingesting gluten damages the small intestine. It lists common symptoms and provides details on diets with and without gluten. The gluten-free diet includes foods like rice, corn, lentils while avoiding wheat, barley, rye and their derivatives. The document also provides information on availability of gluten-free products in Lahore and stresses the importance of carefully reading labels to avoid cross-contamination.
Famous breads around the world
Discover a world of bread baking in your own kitchen and fill your home with the wonderful aromas of fresh-baked loaves with these recipes from around the globe. This collection includes everything from crusty French baguettes and airy Tuscan focaccia to classic Indian naan and cheesy Brazilian pao de queijo.
Processing of cereals
This document discusses the processing and nutritional composition of various cereal grains. It begins by defining cereals as members of the grass family cultivated for their seeds. It then provides details on the primary types (wheat, rice, corn, rye, oats, barley, sorghum, millet), describing their nutritional compositions, uses, varieties, and structures. The document outlines the various processing steps cereals undergo from harvesting to consumption, including cleaning, milling, fermentation and baking to produce edible products from grains.
Framing & reframing assignment 3 5 nov
The document provides information about using bread for purposes other than food. It lists 27 non-food uses of bread such as using stale bread as bird food, playing with dough as modeling clay for kids, drawing with toasted bread like charcoal, and making dresses from bread. The cultural and political importance of bread is also discussed, noting its significance in Judaism, Christianity, and as a metaphor for basic necessities.
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This document discusses different types of bread, including sourdough, baguette, brioche, focaccia, ciabatta, rye bread, multigrain, pita, whole-grain, challah, naan, soda bread, sprouted bread, potato bread, and pumpernickel. Each type is described in 1-2 sentences, noting key characteristics like ingredients, texture, flavor, and common uses. Popular bread types come from various global cuisines like French, Italian, Greek, Irish, German, and more.
Flour
Flour is made from wheat and other grains. It contains protein, starch, moisture and other components. The type of flour affects the final product. All-purpose flour is suitable for many baked goods due to its average protein content. Cake flour produces tender cakes and cookies due to its low protein. Pastry and bread flours have specific protein levels suited for pastries or bread baking respectively. Self-rising flour contains leavening agents for convenience. The protein in flour interacts with water and heat to produce gluten for structure.
Flour
Flour is made from wheat and other grains. It contains protein, starch, moisture and other components. The protein content determines the type of flour and its uses. All-purpose flour is good for many baked goods due to its moderate protein level. Cake and pastry flours have less protein and produce more tender results. Bread flour has higher protein for elastic dough. The protein allows gluten to form, giving structure during baking. Bakers select flours based on the intended texture of their final product.
Growing Wheat
Wheat is the most important cereal crop grown in Afghanistan. There are two main types of wheat - spring wheat, which is planted in the spring, and winter wheat, which is planted in the fall. Wheat is classified by time of planting, color, and kernel hardness. The main cultural practices for wheat production include selecting an appropriate variety, properly planting at the right time and depth, applying fertilizer, and managing pests and diseases. Wheat is harvested when the heads are mature but before shattering to maximize yields.
Jemison, MacLaughlin, and Majumder "Broadening Pathways for Editors and Authors"
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This presentation was provided by Racquel Jemison, Ph.D., Christina MacLaughlin, Ph.D., and Paulomi Majumder. Ph.D., all of the American Chemical Society, for the second session of NISO's 2024 Training Series "DEIA in the Scholarly Landscape." Session Two: 'Expanding Pathways to Publishing Careers,' was held June 13, 2024.Geography as a Discipline Chapter 1 __ Class 11 Geography NCERT _ Class Notes...
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Cereal chemistry
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A grain-free diet typically avoids all grains, including wheat, barley, oats, rice, and corn, and instead focuses on foods like fruits, vegetables, meat, fish, nuts, and seeds. Some people choose this diet for health reasons, such as managing gluten intolerance or reducing inflammation, while others may follow it for weight loss or to address digestive issues. However, it's essential to ensure you're still getting a balanced intake of nutrients while on a grain-free diet. Consulting with a healthcare professional or a nutritionist can help create a suitable meal plan.
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Some potential benefits of a grain-free diet include:
1. **Reduced inflammation:** Some individuals find that eliminating grains can help reduce inflammation in the body, which may alleviate symptoms of conditions like arthritis or inflammatory bowel diseases.
2. **Weight management:** Cutting out grains can lead to lower calorie intake and may help some individuals manage their weight more effectively.
3. **Improved digestion:** For those with digestive issues like bloating, gas, or irritable bowel syndrome (IBS), removing grains can sometimes alleviate symptoms and improve overall digestive health.
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6. **Addressing gluten intolerance or celiac disease:** For individuals with gluten intolerance or celiac disease, eliminating grains containing gluten is essential for managing symptoms and preventing long-term health complications.
It's important to note that while a grain-free diet may offer these benefits for some people, it's not necessarily suitable or necessary for everyone. It's essential to consider individual health needs, preferences, and dietary balance when making dietary changes. Consulting with a healthcare professional or registered dietitian can provide personalized guidance.
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BREAd final.pptx
Bread comes in many varieties that differ in ingredients, shapes, and origins. Common types include baguettes, brioche, ciabatta, focaccia, multigrain, pita, rye, whole wheat, arepa, bagels, damper, English muffins, grissini, injera, matzo, obi non, vanocka, and zopf breads. The document also discusses the history and production process of bread, noting that it is one of the oldest prepared foods dating back 14,500 years. Modern production methods like the Chorleywood bread process allow for fast, low-cost industrial bread production.
Sonoma bread 20140617
This document provides information about Sonoma Bread and their sourdough bread making process. It discusses what makes Sonoma bread special including using a natural starter with no commercial yeast. It describes the starter, ingredients, and long process of feeding and fermenting the starter over multiple days before shaping, proofing, and baking the loaves. The document also discusses various types of grains and flour used in Sonoma breads like spelt, rye, kamut and the health benefits of each. It provides details on specific bread varieties sold at Sonoma.
Bread Processing
INTRODUCTION:
BREAD is a dietary product obtained from the fermentation and the subsequent baking of a dough mainly made of cereal flour and water, made in many different ways and sometimes enriched with typical regional ingredients.
Ingredients of bread:
Flour is the bulking ingredient of bread, it forms the structure of the product,contains gluten which helps to form an elastic stretchy dough.
Yeast is a raising agent. Yeast produces gases to make the bread rise.
Salt is required to bring out flavour in the bread, it is used in small quantities.Too much of this ingredient will stop the yeast from growing.
Yeast needs energy to grow. Sugar provides the food for the yeast; it is needed to help the yeast grow.
Water is used to bind the flour together and helps to form the structure of the bread.
Fats or oils improve the texture of the bread, preventing it from going stale quickly.
Starter culture:
Baker's yeast is the common name for the strains of yeast commonly used as a leavening agent in baking bread and bakery products, where it converts the fermentable sugars present in the dough into carbon dioxide and ethanol. Baker's yeast is of the species Saccharomyces cerevisiae, which is the same species (but a different strain) commonly used in alcoholic fermentation which is called brewer's yeast.
Bread Making Process
Mixing has two functions: to evenly distribute the various ingredients and allow the development of a protein (gluten) network to give the best bread possible.
Once the bread is mixed it is then left to rise (ferment).
Any large gas holes that may have formed during rising are released by kneading.
Moulding the dough into desired loaf shape.
During the final rising the loaf fills with more bubbles of gas, and once this has proceeded far enough they are transferred to the oven for baking.
The loaf is then placed in a preheated oven to bake. Such a high heat will kill the yeast, thus stopping its process of rising and growth.
The whole loaf is cooled to about 35°C before slicing and wrapping can occur without damaging the loaf.
Types of Bread
1. White Bread
2. Brown Bread
3. Wholemeal bread
4. Rye bread
Apart from above there are several types like Crisp bread, Flatbread is often simple, made with flour, water, and salt.
Microbial spoilage
Molds are the primary spoilage organisms in baked goods, with Aspergillus, Penicillium, and Eurotium being the most commonly isolated genera.
Quality control
As a foodstuff, bread is subject to stringent government food processing regulations, including, but not limited to the percent of additives allowed, sterilization of plant equipment, and cleanliness of plant workers. In addition to adhering to these regulations, processors control the quality of their products to meet consumer expectations by installing checkpoints are various stages of the processing.
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68-Breads-Cereals.ppt
Grains are the source of all breads and cereals. They contain carbohydrates that provide the body's main source of energy. Whole grains contain fiber, vitamins, and minerals that refined grains lack after processing removes the bran and germ. Breads and cereals are made through processes like milling, mixing, kneading, proofing, and baking using ingredients like flour, water, yeast, and leavening agents. Proper storage helps extend the shelf life of various breads and cereals.
WEEK 3 PREPARE VARIETY OF SANDWICHES.pptx
The document discusses different types of breads that can be used for sandwiches. It describes five main categories of bread: 1) Yeast Bread, 2) Buns and Rolls, 3) Flat Breads, 4) Wraps, and 5) Quick Breads. Under each category, it provides examples of specific types of breads that fall under that category and brief descriptions of each. It encourages learning about different breads to become more familiar with options for sandwiches and bread-based meals.
Celiac disease and diet with and with out gluten
This document discusses celiac disease, a genetic autoimmune disorder where ingesting gluten damages the small intestine. It lists common symptoms and provides details on diets with and without gluten. The gluten-free diet includes foods like rice, corn, lentils while avoiding wheat, barley, rye and their derivatives. The document also provides information on availability of gluten-free products in Lahore and stresses the importance of carefully reading labels to avoid cross-contamination.
Famous breads around the world
Discover a world of bread baking in your own kitchen and fill your home with the wonderful aromas of fresh-baked loaves with these recipes from around the globe. This collection includes everything from crusty French baguettes and airy Tuscan focaccia to classic Indian naan and cheesy Brazilian pao de queijo.
Processing of cereals
This document discusses the processing and nutritional composition of various cereal grains. It begins by defining cereals as members of the grass family cultivated for their seeds. It then provides details on the primary types (wheat, rice, corn, rye, oats, barley, sorghum, millet), describing their nutritional compositions, uses, varieties, and structures. The document outlines the various processing steps cereals undergo from harvesting to consumption, including cleaning, milling, fermentation and baking to produce edible products from grains.
Framing & reframing assignment 3 5 nov
The document provides information about using bread for purposes other than food. It lists 27 non-food uses of bread such as using stale bread as bird food, playing with dough as modeling clay for kids, drawing with toasted bread like charcoal, and making dresses from bread. The cultural and political importance of bread is also discussed, noting its significance in Judaism, Christianity, and as a metaphor for basic necessities.
Advance Baking 10 (kinds bread).pptx
This document discusses different types of bread, including sourdough, baguette, brioche, focaccia, ciabatta, rye bread, multigrain, pita, whole-grain, challah, naan, soda bread, sprouted bread, potato bread, and pumpernickel. Each type is described in 1-2 sentences, noting key characteristics like ingredients, texture, flavor, and common uses. Popular bread types come from various global cuisines like French, Italian, Greek, Irish, German, and more.
Flour
Flour is made from wheat and other grains. It contains protein, starch, moisture and other components. The type of flour affects the final product. All-purpose flour is suitable for many baked goods due to its average protein content. Cake flour produces tender cakes and cookies due to its low protein. Pastry and bread flours have specific protein levels suited for pastries or bread baking respectively. Self-rising flour contains leavening agents for convenience. The protein in flour interacts with water and heat to produce gluten for structure.
Flour
Flour is made from wheat and other grains. It contains protein, starch, moisture and other components. The protein content determines the type of flour and its uses. All-purpose flour is good for many baked goods due to its moderate protein level. Cake and pastry flours have less protein and produce more tender results. Bread flour has higher protein for elastic dough. The protein allows gluten to form, giving structure during baking. Bakers select flours based on the intended texture of their final product.
Growing Wheat
Wheat is the most important cereal crop grown in Afghanistan. There are two main types of wheat - spring wheat, which is planted in the spring, and winter wheat, which is planted in the fall. Wheat is classified by time of planting, color, and kernel hardness. The main cultural practices for wheat production include selecting an appropriate variety, properly planting at the right time and depth, applying fertilizer, and managing pests and diseases. Wheat is harvested when the heads are mature but before shattering to maximize yields.
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14-16 Types of bread presentation.pptx
- 2. Activity/lesson Age group/level • White bread is made from flour that contains only the endosperm of the wheat grain (about 75% of the whole grain). • Wholemeal bread is made from the whole of the wheat grain with nothing taken away. • Wholewheat is another name for wholemeal. • Brown bread is made from flour from which some bran and wheatgerm is removed (it uses about 85% of the whole grain). Bread types
- 3. Activity/lesson Age group/level Bread types • Soft grain bread is made from white flour with extra grains of softened rye and wheat to increase the fibre content by 30% compared with standard white bread. • Sandwich loaves can be white or brown bread. They are baked in tins and have a flat top, giving even and rectangular slices. • A cottage loaf has two round sections, one on top of the other. It is believed to date back to Roman times when it was invented to make the most of the height of the oven.
- 4. Activity/lesson Age group/level Bread types There are a huge range of speciality breads available, originating from different cultures, e.g. pitta, naan, chapatti, ciabatta, bagels, baguettes, soda bread
- 6. Activity/lesson Age group/level Baguettes Split tin Wholemeal tin Plain soda bread Name the bread type
- 7. Activity/lesson Age group/level Fruit soda bread Campaillou Sourdough White bloomer Name the bread type
- 8. Activity/lesson Age group/level Sliced bread Brioche Chollah Focaccia, sundried tomatoes Name the bread type
- 9. Activity/lesson Age group/level Batch loaf Seed bread Bread rolls Pitta bread Name the bread type
- 10. Activity/lesson Age group/level Rye Crumpets Coburg Bagels Name the bread type
- 11. Activity/lesson Age group/level Naan bread Focaccia Rosemary stick Ciabatta Types of bread