Bread is one of humanity's oldest foods obtained from fermented and baked dough made from cereal flour and water. The basic ingredients in bread are flour, water, yeast, and salt. Yeast produces gases that cause the bread to rise during baking. Different types of bread exist depending on ingredients used and production method. Proper moisture, pH, temperature, and water conditions are required for yeast growth and fermentation. Microbes like yeast and bacteria play an important role in leavening, flavor development, and potential spoilage if conditions are not suitable. The baking process sets the loaf structure, kills yeast, and develops flavors through chemical reactions like Maillard browning.
Fermentation
Bread Definition
History
Types of bread
Steps in yeast bread production
Protocols
Steps in bread making
Components of bread
Benefits of bread
References
Fermentation
Bread Definition
History
Types of bread
Steps in yeast bread production
Protocols
Steps in bread making
Components of bread
Benefits of bread
References
Food Industry of Biotechnology involves preparation of different food items that are used as common part of diet throughout the world.The presentation describes the Industrial preparation of Yogurt.
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.
Condensed milks are the products obtained by evaporating part of the water of whole milk, or fully or partly skimmed milk, with or with without the addition of sugar.
INTRODUCTION OF FOOD FERMENTATION AND PRODUCTIONpia baghel
In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms yeasts or bacteria under anaerobic conditions
Food Industry of Biotechnology involves preparation of different food items that are used as common part of diet throughout the world.The presentation describes the Industrial preparation of Yogurt.
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.
Condensed milks are the products obtained by evaporating part of the water of whole milk, or fully or partly skimmed milk, with or with without the addition of sugar.
INTRODUCTION OF FOOD FERMENTATION AND PRODUCTIONpia baghel
In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms yeasts or bacteria under anaerobic conditions
Cheese and kefir are the important spin -off from microbes. These products often get contaminate by various process. Due to large scale commercialization and consumerism many techniques are performed.
Bread is the product of baking a mixture of flour, water, salt, yeast and other ingredients. The basic process involves mixing of ingredients until the flour is converted into a stiff paste or.
How bread is made step by step?
How is bread produced?
What is the process of making bread?
Where is bread produced?
bread manufacturing process flow diagram
bread manufacturing process
bread making process in factory
how bread is made in a bakery
how is bread made in factories
how is bread processed
production of bread by fermentation
process of making bread from wheat
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3. INTRODUCTION
•One of humanity's oldest foods.
• 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.
02
5. Basic Ingredients
Ingredients:
• Flour
• Salt
• Water
• Yeast
• sugar
Other ingredients:
• Enzymes : alpha and beta amylase , Proteolytic enzymes
• Sugar: for flavor and color
• Biological preservatives: mold inhibitors, includes potassium acetate , sodium diacetate ,
sodium propionate and calcium propionate
04
6. •FLOUR is the bulking ingredient of bread, it forms the structure of the product. It contain gluten.
Gluten helps to form an elastic stretchy dough.
•YEAST is a raising agent.Yeast produce gases to make the bread rise. Because it is living, correct
conditions are needed for growth – food, warmth, time and moisture.
•SALT is required to bring out flavour in the bread.This ingredient is used in small quantities.Too
much of this ingredient will stop the yeast from growing.
•SUGAR. yeast needs energy to grow. Sugar provides the food for the yeast; it is needed to help
the yeast to grow.
•WATER is used to bind the flour together and helps to form the structure of the bread.
CONTI…
05
8. Overview
• Dough formation: mixing of ingredients
• Kneading: to develop gluten
• Leaving: generation of CO2, expansion of dough
• Baking: at around 250-3000C for 20-30 minutes.
starch/sugar yeast
carbondioxide
+ethanol
07
9. Conditions
• Moisture = 12-14% (that is ideal for the prevention of the bacterial growth). Fresh
breads consists of around 40% of moisture so in order to preserve it UV or
fungicides are used
• pH= 4.5-6
• Temperature = 28-300C of dough after mixing and around 180-3000C for baking
• water = water of medium hardness to be used as hard waters retards fermentation
and soft water is slightly acidic
08
10. Microbes and starter culture involved
• Most common starter culture is Saccharomyces
cerevisiae (Yeast)
• Yeast cells have a big role in raising the dough, its
development, flavor, aroma and texture.
• For bread making the amount of yeast used is 2-3
kg for 100 kilos of flour.
• There are two types of yeasts namely dry and
wet. Different forms of yeast used are:
oFresh yeast - a firm, moist, cream-coloured block
oDried yeast - comes in small granules that are
first reconstituted with warm water and sugar
and powdered
09
11. •IN 2 hours to 4 hours after yeast is added to the dough, there is little growth or no growth.
•In 4 to 6 hours, there is decline in growth.
•When dough is introduced to oven, the temperature in oven inactivates the yeast enzymes.
•THE RATE OF GAS PRODUCTION BYTHEYEAST IS INCREASED BY
1. More yeast
2. Sugar or amylase-bearing malt, and
3. Yeast food within limits.
•IT IS DECREASED BY
1. The addition of too much salt
2. The addition of too much yeast food, and
3. The use of too high or too low temperature.
CONTI…
10
12. LEAVENING BY OTHER MICROORGANISM
•Leavening can be accomplished by gas-forming organisms other
than the bread yeast.
•Heterofermentative lactic acid bacteria and Saccharolytic
anaerobes can take part in the leavening.
•Salt-rising bread is leavened by “salt-rising yeast”
11
13. LEAVENING BY CHEMICALS
•Leavening of dough may be accomplished by chemical agents instead of by
microorganism, but the product cannot be called bread according to standards of
identity which specify yeast leavening.
•Carbon-di-oxide gas, which may be incorporated directly into the dough.
•Baking powders, which are combinations of chemical compounds that release
gas when mixed into dough.
•Ammonium bicarbonate can be used, it release carbon-di-oxide and ammonium
gas while baking.
•Self-rising flour contains both the acid and basic components of baking powder,
which react upon moistening.
12
14. FLAVOR PRODUCTION
• Yeast are reported to contribute flavor for bread. Some workers believe that
yeast add little or no flavor, especially in bread made by rapid method.
•The bacteria growing in the dough can contribute the most to flavors(according
to the time provided for the microorganism to grow).
•Most of the flavor in bakers’ bread comes from the ingredients and chemical
reaction that occur, such as Maillard browing, during baking.
•Flavoring substances may include alcohol, diacetyl, acetoin, isoalcohols,
lactic, acetic, succinic acids and their esters.
13
15. THE BAKING PROCESS
•The baking heat serves to kill the yeast, inactivate yeast enzymes and those of
the flour and malt, expand the gas present, and set the structure of the loaf.
•It contributes desirable flavors.
•The heat also drives off most of the alcohol and other volatile substances
formed by the yeast but contributes substance such as furfural, pyruvic and
other aldehydes, and other compounds that add to the flavor.
•Gelatinization of starch “set” of bread results from this process, in which
gluten gives structural support in the dough, but starch supports the structure of
baked bread.
14
16. MICROBIAL SPOILAGE
•Molds are the primary spoilage organisms in baked goods, with
Aspergillus, Penicillium, and Eurotium being the most commonly
isolated genera.
•Penicillium tends to be the more important in sourdough breads and
in breads stored at cooler temperature.
•Freshly baked breads do not contain viable molds but soon become
contaminated upon exposure to air and surfaces.
•Bacillus spores are very heat resistant and can survive baking
process and start growing as the bread cools.
16
17. •Some strains cause a defect called ropiness, a soft sticky texture
caused by starch degradation and slimy exopolysaccharides often
accompanied by the fruity odor.
•Yeast may also be involved in spoilage of some breads and
fruitcakes, causing a chalky appearance on surfaces and offodors.
•Red bread is caused by Neurospora intermedia
•White, chalky spots are caused by Pichi burtonii and Geotrichum
candidum
CONTI…
17
18. REFERENCE
Food microbiology(fourth edition)
-William C Frazier
Dennis CWesthoff
pg(330-333)
Food microbiology Fundamentals
and Frontiers(second edition)
- Michael P Doyle
Laery R Beuchat
Thomas J Montville
pg(705-707)
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