This document provides information on the composition and properties of bread. It states that starch makes up 71.5-74.5% of bread, while moisture is 13.5-14%. Protein (8-11%), sugar (2-2.5%), fat (1%), and ash (0.5%) are also components. Starch granules absorb moisture and cause bread to stiffen when cooled. High moisture reduces bread yield. Proteins provide structure and allow gas retention. Various production steps are outlined, including fermentation, shaping, proofing, and baking. Different bread-making methods such as straight dough, salt delay, and sponge and dough are also summarized.
This document provides instructions for making yeast bread. It explains that yeast breads require flour, liquid, salt, and yeast and optionally include sugar, fat and eggs. It discusses ingredients like bread flour, liquids, temperatures, salt, yeast types, and other optional ingredients. It describes the straight dough method and sponge dough method for bread making and provides steps for mixing, kneading, fermentation, punching down, shaping, baking, and cooling bread.
Bread is made through a process of mixing ingredients like flour, water, yeast, salt and sometimes milk or eggs. The ingredients are mixed together into a dough which is then allowed to rise through fermentation, as the yeast converts sugars into gases that aerate the dough. The risen dough is shaped and a final proofing allows it to rise further before baking. Understanding the roles of each ingredient and managing the fermentation process properly through steps like knocking back the dough is important to produce bread with the desired texture and structure.
The document discusses the key components and processes involved in bread making. It begins by outlining the basic ingredients of flour, salt, yeast, and water. It then describes three common types of dough: bulk fermented dough, no time dough, and ferment and dough. The document also discusses important considerations like temperature control and the roles of various ingredients like salt, yeast, and flour. It provides details on the steps in the bread making process such as fermentation, knocking back the dough, shaping the loaves, and baking.
This document provides an overview of the history and process of bread making. It discusses the key ingredients in bread - flour, water, salt, and yeast - and explains their roles. Various bread making methods are outlined, including bulk fermentation and no time dough processes. Key steps like mixing, kneading, shaping, proving and baking are explained. The ideal temperature range for fermentation is noted. Bread improvers are also introduced as additives that can speed up the fermentation process.
The document discusses different types of flour, their compositions, and uses in baking. The main types of flour are wholemeal, brown, and white flour which vary in their bran and germ content. Other flour varieties include wheatgerm, malted wheat, and stoneground flour. The roles of key ingredients like starch, protein, salt, sugar, and yeast in breadmaking are explained. Emulsifiers, fats and oils are also discussed. Rye flour and its properties are mentioned. Laminated doughs for croissants and pastries are described.
Yeast breads require flour, liquid, salt, and yeast. The yeast produces carbon dioxide that causes the bread to rise as the gluten network develops during kneading. Proper temperatures are needed at each step to activate the yeast. After mixing and kneading, the dough rises through fermentation before shaping and final rising. Baking gelatinizes the starch and sets the structure so the bread is tender with a browned crust.
The document discusses the key ingredients and processes involved in bread making. It provides information on various flour parameters like moisture content, protein content, ash content, and how they impact bread quality. It also discusses the roles of other ingredients like water, salt, sugar and yeast. Water is important for gluten formation and fermentation. Salt strengthens gluten and improves flavor while sugar feeds the yeast. Yeast is the main leavening agent and produces carbon dioxide through fermentation. The document outlines the fermentation process and optimal conditions for yeast activity.
This document discusses different types of yeast breads and methods for making yeast bread dough. It begins by explaining that yeast bread is leavened by yeast, a microorganism that grows in warm environments and feeds on sugar to produce air pockets in the dough through gluten formation. The document then covers lean dough bread, rich dough bread, and rolled-in yeast dough. It proceeds to describe various dough methods like the straight dough method, modified straight dough method for rich breads, and sponge method. Key steps in the breadmaking process like kneading, scaling ingredients, mixing, fermentation, punching down, shaping, proofing, and baking are outlined. The document concludes by covering common problems in bread like color,
This document provides instructions for making yeast bread. It explains that yeast breads require flour, liquid, salt, and yeast and optionally include sugar, fat and eggs. It discusses ingredients like bread flour, liquids, temperatures, salt, yeast types, and other optional ingredients. It describes the straight dough method and sponge dough method for bread making and provides steps for mixing, kneading, fermentation, punching down, shaping, baking, and cooling bread.
Bread is made through a process of mixing ingredients like flour, water, yeast, salt and sometimes milk or eggs. The ingredients are mixed together into a dough which is then allowed to rise through fermentation, as the yeast converts sugars into gases that aerate the dough. The risen dough is shaped and a final proofing allows it to rise further before baking. Understanding the roles of each ingredient and managing the fermentation process properly through steps like knocking back the dough is important to produce bread with the desired texture and structure.
The document discusses the key components and processes involved in bread making. It begins by outlining the basic ingredients of flour, salt, yeast, and water. It then describes three common types of dough: bulk fermented dough, no time dough, and ferment and dough. The document also discusses important considerations like temperature control and the roles of various ingredients like salt, yeast, and flour. It provides details on the steps in the bread making process such as fermentation, knocking back the dough, shaping the loaves, and baking.
This document provides an overview of the history and process of bread making. It discusses the key ingredients in bread - flour, water, salt, and yeast - and explains their roles. Various bread making methods are outlined, including bulk fermentation and no time dough processes. Key steps like mixing, kneading, shaping, proving and baking are explained. The ideal temperature range for fermentation is noted. Bread improvers are also introduced as additives that can speed up the fermentation process.
The document discusses different types of flour, their compositions, and uses in baking. The main types of flour are wholemeal, brown, and white flour which vary in their bran and germ content. Other flour varieties include wheatgerm, malted wheat, and stoneground flour. The roles of key ingredients like starch, protein, salt, sugar, and yeast in breadmaking are explained. Emulsifiers, fats and oils are also discussed. Rye flour and its properties are mentioned. Laminated doughs for croissants and pastries are described.
Yeast breads require flour, liquid, salt, and yeast. The yeast produces carbon dioxide that causes the bread to rise as the gluten network develops during kneading. Proper temperatures are needed at each step to activate the yeast. After mixing and kneading, the dough rises through fermentation before shaping and final rising. Baking gelatinizes the starch and sets the structure so the bread is tender with a browned crust.
The document discusses the key ingredients and processes involved in bread making. It provides information on various flour parameters like moisture content, protein content, ash content, and how they impact bread quality. It also discusses the roles of other ingredients like water, salt, sugar and yeast. Water is important for gluten formation and fermentation. Salt strengthens gluten and improves flavor while sugar feeds the yeast. Yeast is the main leavening agent and produces carbon dioxide through fermentation. The document outlines the fermentation process and optimal conditions for yeast activity.
This document discusses different types of yeast breads and methods for making yeast bread dough. It begins by explaining that yeast bread is leavened by yeast, a microorganism that grows in warm environments and feeds on sugar to produce air pockets in the dough through gluten formation. The document then covers lean dough bread, rich dough bread, and rolled-in yeast dough. It proceeds to describe various dough methods like the straight dough method, modified straight dough method for rich breads, and sponge method. Key steps in the breadmaking process like kneading, scaling ingredients, mixing, fermentation, punching down, shaping, proofing, and baking are outlined. The document concludes by covering common problems in bread like color,
The document provides information on the baking equation and ingredients, functions, and processes involved in bread making. It discusses the key ingredients of flour, water, yeast, salt, and sugar and their functions. It also outlines the various stages of bread production including weighing, mixing, resting, dividing, molding, proofing, baking, and cooling. The ideal mixing process and dough development is described. The document provides a comprehensive overview of best practices for producing quality bread.
PRINCIPLES OF BAKING - Foundation of bakingAbigailRIsidro
This document provides information on key concepts in baking such as weight, volume, count, formulas vs recipes, and basic units of measurement. It also summarizes mixing methods like beating, blending, creaming, and kneading. Additional sections cover flour mixtures, mixing and gluten development, the baking process and staling. Key points include that measurement by weight is most accurate, formulas are standard industry terms, and mixing develops gluten which gives structure to baked goods.
This document provides information on various yeast fermented bakery products. It discusses the key ingredients used in making bread and other yeast-raised foods like flour, yeast, sugar, shortening agents, eggs, salt, and water. It also provides details on the production processes and recipes for various bakery items including buns, bagels, pretzels, croissants, danishes, and crackers. The roles of each ingredient in the fermentation and leavening processes are explained. Different types of yeast and their usage in bread making are also covered.
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
Flour content and type can impact a bread's texture and rise. Recipes provide approximate flour amounts since flour absorbs moisture differently depending on humidity and temperature. It's best to start with less flour and add more while kneading to achieve the proper texture. Yeast causes dough to rise by producing gas as it grows on sugar. Kneading develops gluten for structure and rise while shaping and baking the bread completes the process.
This document provides troubleshooting guidance for common bread issues. It lists possible causes for problems like holes in bread, lack of volume, overly thick crust, blisters on crust, poor flavor and keeping qualities, and moldy bread. The causes include issues with ingredients, mixing, fermentation, proofing, baking equipment, and sanitation. Addressing these potential causes can help identify and resolve quality problems.
The document discusses different types of pastries used in baking, including short crust pastry, flaky pastry, puff pastry, Danish pastry, choux pastry, and hot water pastry. It provides details on the ingredients and preparation methods for each type of pastry. Products that are made from each kind of pastry are also mentioned, such as pies, tarts, flans from short crust pastry; vol-au-vents and cheese straws from puff and flaky pastry; and eclairs and cream puffs from choux pastry.
The document discusses various types of baked goods and mixing techniques used in bakery products. It begins by describing different types of breads such as soft rolls, hard rolls, and quick breads like muffins and biscuits. It then discusses the different kinds of dough used in baking, including lean dough and rich dough. The document outlines various mixing procedures and techniques employed in bakeries such as the straight dough method, sponge dough method, and no-knead dough method. It concludes by discussing best practices for baking including proper measurement, ingredient preparation, and maintaining optimal oven temperature.
Guideline to prepare the various types of pastries. will prove the basic knowledge on pastry recipes and mixing methodology. beginners can gain knowledge on Pastry faults and pastry fillings.
This ppt will describe what is a pastry and how laminated pastry is made and ...rapti86parmesan
This document provides information on laminated and puff pastry dough. It begins by explaining how pastry originated from using a paste of flour and water to encase meats during cooking. It then discusses the primary ingredients in pastry making including flour, fats like butter or margarine, water, salt, sugar, and eggs. A key part of the document focuses on puff pastry, how it is made through a process of layering dough and butter or fat through folding and rolling techniques, resulting in many thin layers. The method for making puff pastry is outlined in steps. Maintaining cold temperatures, using the proper fats, relaxation periods, and multiple turns are emphasized for developing the signature flaky layers of puff pa
The document provides information on various ingredients and techniques used in baking. It discusses different types of flour, sugar, eggs and their uses in baking. It also covers leavening agents like baking soda, baking powder and yeast. Other topics include liquids, fats, sweeteners and salt. The document then describes techniques for making quick breads, muffins, biscuits and pizza crust and characteristics of high quality baked goods. It concludes with answers to some common baking questions.
Bread is made from ingredients like flour, yeast, water, and salt. It is a nutritious food that can be inexpensive to make. Many factors affect the baking process, such as the shape and size of the product, oven humidity, oven temperature, and the density of the ingredients. Yeast needs water, sugar, and warmth to rise the dough. Common bread ingredients each serve a purpose, such as providing structure (gluten in flour) or leavening (yeast). The bread making process involves mixing, kneading, proofing, shaping, and baking the dough. Faults can occur if the ingredients, temperatures, or process are not properly controlled. A variety of equipment is used in commercial and
Very informative peice of information, this post entails educational tips on best recipes by top chefs all over the globe, it's a 3 page encrypted methods and strategies on her to make the best foods
This document provides information about bread processing and production. It discusses the key ingredients in bread such as flour, yeast, sugar, fat, salt, and water. It outlines different types of bread like pan breads, flatbreads, and rye bread. The document then describes the various steps involved in bread making, including pre-fermentation, dough mixing, rounding, proofing, baking, and cooling. It also discusses different bread making systems like the straight dough process, sponge dough process, and Chorleywood bread process.
Yeast is a single-celled microorganism that produces carbon dioxide gas during fermentation, causing dough to rise. During fermentation, yeast acts on sugars in the dough, producing alcohol and carbon dioxide. Proper fermentation is achieved when the dough has doubled in volume. Kneading develops gluten, which provides structure to the bread. All yeast breads require flour, liquid, salt, and yeast to rise properly during baking.
1. Scaling-ingredient are measured correctly
2. Mixing-briefly mix flour, water and yeast. Let rest for 10-30 minutes, this is called autolyse.
3. Fermentation- This is done in a covered container, with enough room for the dough to double in size.
4. Punching/folding-This evens out the temperature of the dough and gives the yeast new food to eat.
5. Secondary fermentation-this second rise helps with structure and flavor development especially at this altitude
6. Scaling-weigh to desired size. Add an additional 10-13% weight to allow for water evaporation when baking if you are trying to hit
The document discusses various ingredients and processes used in baking. It describes flour as the backbone of baked goods and wheat as the primary grain used. It explains the milling process that separates wheat into bran, germ, and flour kernel. Different types of flour are produced depending on whether the bran and germ are kept in or removed. The document also outlines the roles of other ingredients like eggs, salt, milk, yeast, and chemical leaveners in bread making and how temperature and fermentation impact the dough.
This document provides a history and overview of bread making. It discusses how the earliest breads were made without leaven over 5000 years ago in Switzerland. The discovery of leaven was accidental when leftover dough from the previous day was added to new dough. The first bakers guild was formed in 14 AD in Rome. Different types of leavening were used over time, including barm (a mixture of malt and hops) and compressed yeast, which was developed in the early 20th century. The document also examines the key ingredients in bread making - flour, water, yeast, and salt - and their roles and effects on the bread making process.
This document provides information about different types of assessments:
- Standardized tests are developed by test specialists and administered using standard conditions.
- Norm-referenced tests compare test scores to a group to determine above or below average performance.
- Criterion-referenced tests measure mastery of specific learning outcomes.
- Classroom tests are developed by teachers to assess student learning.
The document provides information about a training event on the Technical Education and Skills Development Authority (TESDA) Training Continuum hosted by the Philippine University (PUP) Graduate School. It introduces the speaker, Dr. Victoria Naval, and provides an overview of the Philippine educational system focusing on the roles of DepEd, CHED, and TESDA. It also summarizes TESDA's mandate, programs, and the competency-based TVET framework.
The document provides information on the baking equation and ingredients, functions, and processes involved in bread making. It discusses the key ingredients of flour, water, yeast, salt, and sugar and their functions. It also outlines the various stages of bread production including weighing, mixing, resting, dividing, molding, proofing, baking, and cooling. The ideal mixing process and dough development is described. The document provides a comprehensive overview of best practices for producing quality bread.
PRINCIPLES OF BAKING - Foundation of bakingAbigailRIsidro
This document provides information on key concepts in baking such as weight, volume, count, formulas vs recipes, and basic units of measurement. It also summarizes mixing methods like beating, blending, creaming, and kneading. Additional sections cover flour mixtures, mixing and gluten development, the baking process and staling. Key points include that measurement by weight is most accurate, formulas are standard industry terms, and mixing develops gluten which gives structure to baked goods.
This document provides information on various yeast fermented bakery products. It discusses the key ingredients used in making bread and other yeast-raised foods like flour, yeast, sugar, shortening agents, eggs, salt, and water. It also provides details on the production processes and recipes for various bakery items including buns, bagels, pretzels, croissants, danishes, and crackers. The roles of each ingredient in the fermentation and leavening processes are explained. Different types of yeast and their usage in bread making are also covered.
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
Flour content and type can impact a bread's texture and rise. Recipes provide approximate flour amounts since flour absorbs moisture differently depending on humidity and temperature. It's best to start with less flour and add more while kneading to achieve the proper texture. Yeast causes dough to rise by producing gas as it grows on sugar. Kneading develops gluten for structure and rise while shaping and baking the bread completes the process.
This document provides troubleshooting guidance for common bread issues. It lists possible causes for problems like holes in bread, lack of volume, overly thick crust, blisters on crust, poor flavor and keeping qualities, and moldy bread. The causes include issues with ingredients, mixing, fermentation, proofing, baking equipment, and sanitation. Addressing these potential causes can help identify and resolve quality problems.
The document discusses different types of pastries used in baking, including short crust pastry, flaky pastry, puff pastry, Danish pastry, choux pastry, and hot water pastry. It provides details on the ingredients and preparation methods for each type of pastry. Products that are made from each kind of pastry are also mentioned, such as pies, tarts, flans from short crust pastry; vol-au-vents and cheese straws from puff and flaky pastry; and eclairs and cream puffs from choux pastry.
The document discusses various types of baked goods and mixing techniques used in bakery products. It begins by describing different types of breads such as soft rolls, hard rolls, and quick breads like muffins and biscuits. It then discusses the different kinds of dough used in baking, including lean dough and rich dough. The document outlines various mixing procedures and techniques employed in bakeries such as the straight dough method, sponge dough method, and no-knead dough method. It concludes by discussing best practices for baking including proper measurement, ingredient preparation, and maintaining optimal oven temperature.
Guideline to prepare the various types of pastries. will prove the basic knowledge on pastry recipes and mixing methodology. beginners can gain knowledge on Pastry faults and pastry fillings.
This ppt will describe what is a pastry and how laminated pastry is made and ...rapti86parmesan
This document provides information on laminated and puff pastry dough. It begins by explaining how pastry originated from using a paste of flour and water to encase meats during cooking. It then discusses the primary ingredients in pastry making including flour, fats like butter or margarine, water, salt, sugar, and eggs. A key part of the document focuses on puff pastry, how it is made through a process of layering dough and butter or fat through folding and rolling techniques, resulting in many thin layers. The method for making puff pastry is outlined in steps. Maintaining cold temperatures, using the proper fats, relaxation periods, and multiple turns are emphasized for developing the signature flaky layers of puff pa
The document provides information on various ingredients and techniques used in baking. It discusses different types of flour, sugar, eggs and their uses in baking. It also covers leavening agents like baking soda, baking powder and yeast. Other topics include liquids, fats, sweeteners and salt. The document then describes techniques for making quick breads, muffins, biscuits and pizza crust and characteristics of high quality baked goods. It concludes with answers to some common baking questions.
Bread is made from ingredients like flour, yeast, water, and salt. It is a nutritious food that can be inexpensive to make. Many factors affect the baking process, such as the shape and size of the product, oven humidity, oven temperature, and the density of the ingredients. Yeast needs water, sugar, and warmth to rise the dough. Common bread ingredients each serve a purpose, such as providing structure (gluten in flour) or leavening (yeast). The bread making process involves mixing, kneading, proofing, shaping, and baking the dough. Faults can occur if the ingredients, temperatures, or process are not properly controlled. A variety of equipment is used in commercial and
Very informative peice of information, this post entails educational tips on best recipes by top chefs all over the globe, it's a 3 page encrypted methods and strategies on her to make the best foods
This document provides information about bread processing and production. It discusses the key ingredients in bread such as flour, yeast, sugar, fat, salt, and water. It outlines different types of bread like pan breads, flatbreads, and rye bread. The document then describes the various steps involved in bread making, including pre-fermentation, dough mixing, rounding, proofing, baking, and cooling. It also discusses different bread making systems like the straight dough process, sponge dough process, and Chorleywood bread process.
Yeast is a single-celled microorganism that produces carbon dioxide gas during fermentation, causing dough to rise. During fermentation, yeast acts on sugars in the dough, producing alcohol and carbon dioxide. Proper fermentation is achieved when the dough has doubled in volume. Kneading develops gluten, which provides structure to the bread. All yeast breads require flour, liquid, salt, and yeast to rise properly during baking.
1. Scaling-ingredient are measured correctly
2. Mixing-briefly mix flour, water and yeast. Let rest for 10-30 minutes, this is called autolyse.
3. Fermentation- This is done in a covered container, with enough room for the dough to double in size.
4. Punching/folding-This evens out the temperature of the dough and gives the yeast new food to eat.
5. Secondary fermentation-this second rise helps with structure and flavor development especially at this altitude
6. Scaling-weigh to desired size. Add an additional 10-13% weight to allow for water evaporation when baking if you are trying to hit
The document discusses various ingredients and processes used in baking. It describes flour as the backbone of baked goods and wheat as the primary grain used. It explains the milling process that separates wheat into bran, germ, and flour kernel. Different types of flour are produced depending on whether the bran and germ are kept in or removed. The document also outlines the roles of other ingredients like eggs, salt, milk, yeast, and chemical leaveners in bread making and how temperature and fermentation impact the dough.
This document provides a history and overview of bread making. It discusses how the earliest breads were made without leaven over 5000 years ago in Switzerland. The discovery of leaven was accidental when leftover dough from the previous day was added to new dough. The first bakers guild was formed in 14 AD in Rome. Different types of leavening were used over time, including barm (a mixture of malt and hops) and compressed yeast, which was developed in the early 20th century. The document also examines the key ingredients in bread making - flour, water, yeast, and salt - and their roles and effects on the bread making process.
This document provides information about different types of assessments:
- Standardized tests are developed by test specialists and administered using standard conditions.
- Norm-referenced tests compare test scores to a group to determine above or below average performance.
- Criterion-referenced tests measure mastery of specific learning outcomes.
- Classroom tests are developed by teachers to assess student learning.
The document provides information about a training event on the Technical Education and Skills Development Authority (TESDA) Training Continuum hosted by the Philippine University (PUP) Graduate School. It introduces the speaker, Dr. Victoria Naval, and provides an overview of the Philippine educational system focusing on the roles of DepEd, CHED, and TESDA. It also summarizes TESDA's mandate, programs, and the competency-based TVET framework.
The document provides information about a food and nutrition class, including the date, time, location, and presenter. The presentation discusses the Philippine Dietary Reference Intakes (PDRI), which are reference values for energy and nutrient levels established by the Food and Nutrition Research Institute. The PDRI has four components: estimated average requirement, recommended energy/nutrient intake, adequate intake, and tolerable upper intake level. Charts are presented showing the recommended intake levels for various nutrients for different age groups.
The document discusses several key principles of competency-based education:
1. Advancement through content upon mastery - Students can progress as soon as they demonstrate mastery of concepts rather than based on age or grade.
2. Specific learning objectives - Objectives are shared with students to empower them and provide transparency on what is expected.
3. Differentiated instructional support - Teachers provide flexible support tailored to individual student needs.
4. Effective use of assessments - Both formative and summative assessments are used to provide students opportunities to practice and demonstrate learning.
5. Development of a broad skill set - Students learn practical and behavioral skills to prepare them for employment or further education.
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. The bread making process involves mixing ingredients, kneading, rising, baking, and cooling. Yeast and bacteria play important roles in leavening and developing flavor. Care must be taken to ensure proper moisture, pH, temperature and salt levels to allow yeast to grow and bread to rise properly while preventing spoilage during storage.
This document discusses different types of yeast breads and their production processes. It begins by introducing various yeast bread categories like lean, rich, and rolled/laminated dough products. Examples are provided for each category. The document then goes into detail about the stages of yeast bread production including mixing, fermentation, shaping, proofing and baking. Specific French and Italian bread varieties are also outlined. Laminated dough preparation for pastries like puff pastry and croissants is explained.
This document discusses different breeds of sheep found in Sri Lanka and their characteristics. It identifies the Jaffna local, Bikenary, Bannur, Red madras, and Dorset breeds. The Jaffna local is a small, angular sheep bred for meat and manure. The Bikenary is known for its lustrous wool and is primarily used for carpet production. The Bannur is valued for both its meat and ability to produce excellent crossbreeds with local goats. The Red madras and Dorset are larger breeds reared for meat and wool/skin respectively. The document provides details on the morphological features, products, and breeding characteristics of each breed.
R.A. 9003 CHAPTER VII - MISCELLANEOUS PROVISIONS RBR EBUENGA.pptxEBUENGARaymarcBrianR
The document discusses the miscellaneous provisions under Republic Act 9003 or the "Ecological Solid Waste Management Act of 2000" in the Philippines. It outlines 16 sections that cover topics like mandatory public hearings, citizen suits, research on solid waste management, public education, environmental education, the role of business and industry, appropriations to implement the act, and the effectivity of the law. The act aims to promote solid waste management practices and set guidelines for waste reduction in the country.
The document discusses key concepts related to procurement and purchasing processes. It provides details on:
1. The steps involved in a typical procurement process, from needs recognition through record keeping.
2. Key factors to consider when choosing suppliers, such as production capabilities, communication, ethics and building relationships.
3. The importance of clear product specifications and the components they should include.
How to Setup Warehouse & Location in Odoo 17 InventoryCeline George
In this slide, we'll explore how to set up warehouses and locations in Odoo 17 Inventory. This will help us manage our stock effectively, track inventory levels, and streamline warehouse operations.
Walmart Business+ and Spark Good for Nonprofits.pdfTechSoup
"Learn about all the ways Walmart supports nonprofit organizations.
You will hear from Liz Willett, the Head of Nonprofits, and hear about what Walmart is doing to help nonprofits, including Walmart Business and Spark Good. Walmart Business+ is a new offer for nonprofits that offers discounts and also streamlines nonprofits order and expense tracking, saving time and money.
The webinar may also give some examples on how nonprofits can best leverage Walmart Business+.
The event will cover the following::
Walmart Business + (https://business.walmart.com/plus) is a new shopping experience for nonprofits, schools, and local business customers that connects an exclusive online shopping experience to stores. Benefits include free delivery and shipping, a 'Spend Analytics” feature, special discounts, deals and tax-exempt shopping.
Special TechSoup offer for a free 180 days membership, and up to $150 in discounts on eligible orders.
Spark Good (walmart.com/sparkgood) is a charitable platform that enables nonprofits to receive donations directly from customers and associates.
Answers about how you can do more with Walmart!"
This document provides an overview of wound healing, its functions, stages, mechanisms, factors affecting it, and complications.
A wound is a break in the integrity of the skin or tissues, which may be associated with disruption of the structure and function.
Healing is the body’s response to injury in an attempt to restore normal structure and functions.
Healing can occur in two ways: Regeneration and Repair
There are 4 phases of wound healing: hemostasis, inflammation, proliferation, and remodeling. This document also describes the mechanism of wound healing. Factors that affect healing include infection, uncontrolled diabetes, poor nutrition, age, anemia, the presence of foreign bodies, etc.
Complications of wound healing like infection, hyperpigmentation of scar, contractures, and keloid formation.
ISO/IEC 27001, ISO/IEC 42001, and GDPR: Best Practices for Implementation and...PECB
Denis is a dynamic and results-driven Chief Information Officer (CIO) with a distinguished career spanning information systems analysis and technical project management. With a proven track record of spearheading the design and delivery of cutting-edge Information Management solutions, he has consistently elevated business operations, streamlined reporting functions, and maximized process efficiency.
Certified as an ISO/IEC 27001: Information Security Management Systems (ISMS) Lead Implementer, Data Protection Officer, and Cyber Risks Analyst, Denis brings a heightened focus on data security, privacy, and cyber resilience to every endeavor.
His expertise extends across a diverse spectrum of reporting, database, and web development applications, underpinned by an exceptional grasp of data storage and virtualization technologies. His proficiency in application testing, database administration, and data cleansing ensures seamless execution of complex projects.
What sets Denis apart is his comprehensive understanding of Business and Systems Analysis technologies, honed through involvement in all phases of the Software Development Lifecycle (SDLC). From meticulous requirements gathering to precise analysis, innovative design, rigorous development, thorough testing, and successful implementation, he has consistently delivered exceptional results.
Throughout his career, he has taken on multifaceted roles, from leading technical project management teams to owning solutions that drive operational excellence. His conscientious and proactive approach is unwavering, whether he is working independently or collaboratively within a team. His ability to connect with colleagues on a personal level underscores his commitment to fostering a harmonious and productive workplace environment.
Date: May 29, 2024
Tags: Information Security, ISO/IEC 27001, ISO/IEC 42001, Artificial Intelligence, GDPR
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Find out more about ISO training and certification services
Training: ISO/IEC 27001 Information Security Management System - EN | PECB
ISO/IEC 42001 Artificial Intelligence Management System - EN | PECB
General Data Protection Regulation (GDPR) - Training Courses - EN | PECB
Webinars: https://pecb.com/webinars
Article: https://pecb.com/article
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For more information about PECB:
Website: https://pecb.com/
LinkedIn: https://www.linkedin.com/company/pecb/
Facebook: https://www.facebook.com/PECBInternational/
Slideshare: http://www.slideshare.net/PECBCERTIFICATION
How to Make a Field Mandatory in Odoo 17Celine George
In Odoo, making a field required can be done through both Python code and XML views. When you set the required attribute to True in Python code, it makes the field required across all views where it's used. Conversely, when you set the required attribute in XML views, it makes the field required only in the context of that particular view.
This presentation was provided by Steph Pollock of The American Psychological Association’s Journals Program, and Damita Snow, of The American Society of Civil Engineers (ASCE), for the initial session of NISO's 2024 Training Series "DEIA in the Scholarly Landscape." Session One: 'Setting Expectations: a DEIA Primer,' was held June 6, 2024.
Reimagining Your Library Space: How to Increase the Vibes in Your Library No ...Diana Rendina
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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.