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
Yeast Bread uses yeast as a leavener. The yeast causes the formation of carbon dioxide gas through fermentation of the sugar in the bread dough. This causes the bread to rise, making it light and airy. Yeast bread is formed into countless shapes and sizes.
Yeast Bread uses yeast as a leavener. The yeast causes the formation of carbon dioxide gas through fermentation of the sugar in the bread dough. This causes the bread to rise, making it light and airy. Yeast bread is formed into countless shapes and sizes.
Flour used in bakeries and biscuit factories which is obtained by milling wheat. as flour is the principal ingredient for baked products.
There are various types of flour used which are mentioned below:
All Purpose Flour
Cake Flour
Pastry Flour
Bread Flour
Self-Rising Flour
Whole Wheat Flour
Gluten Free Flour
Oat Flour
Semolina
The presentation is about various terms that are used in making cheese, basic cheese making steps and various International Cheeses.
Soon I'll be coming up with matching Cheese & Wine and also accompaniments for cheese.
Happy Learning
9 Types of Flour You Can Use for Everyday Baking and CookingScullivan
Do you love baking? You're going to love this slideshare all about the different types of flours you can use for all your baking and cooking endeavors!
The term pastry comes from the word “paste”, meaning “to stick”. Pastry is mixture of flour, liquid, and fat. In the bakeshop, pastry refers to both various pastes and dough and to the many products made from them.
The two fundamental types of pastry are yeast- raised pastry, such as Danish dough and pie dough. Besides these various types of short dough, puff pastry, also known as pâte feuilletée, and éclair paste, also known as pâteà choux are other types of pastry. On the other hand, crisp meringues and other meringue-type sponges though they are not made from a flour paste are also considered pastries because they are used like flour pastries in combination with creams, fillings, fruits, and icings to create a wide range of desserts.
Flour used in bakeries and biscuit factories which is obtained by milling wheat. as flour is the principal ingredient for baked products.
There are various types of flour used which are mentioned below:
All Purpose Flour
Cake Flour
Pastry Flour
Bread Flour
Self-Rising Flour
Whole Wheat Flour
Gluten Free Flour
Oat Flour
Semolina
The presentation is about various terms that are used in making cheese, basic cheese making steps and various International Cheeses.
Soon I'll be coming up with matching Cheese & Wine and also accompaniments for cheese.
Happy Learning
9 Types of Flour You Can Use for Everyday Baking and CookingScullivan
Do you love baking? You're going to love this slideshare all about the different types of flours you can use for all your baking and cooking endeavors!
The term pastry comes from the word “paste”, meaning “to stick”. Pastry is mixture of flour, liquid, and fat. In the bakeshop, pastry refers to both various pastes and dough and to the many products made from them.
The two fundamental types of pastry are yeast- raised pastry, such as Danish dough and pie dough. Besides these various types of short dough, puff pastry, also known as pâte feuilletée, and éclair paste, also known as pâteà choux are other types of pastry. On the other hand, crisp meringues and other meringue-type sponges though they are not made from a flour paste are also considered pastries because they are used like flour pastries in combination with creams, fillings, fruits, and icings to create a wide range of desserts.
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.
Doughnut is the original, generally preferred
spelling of the word. It is more common in the
United States and vastly more common
internationally. Donut is an Americanized,
shortened version of donut that isn't incorrect,
but it is much less common.
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
Key Features of The Italian Restaurants.pdfmenafilo317
Filomena, a renowned Italian restaurant, is renowned for its authentic cuisine, warm environment, and exceptional service. Recognized for its homemade pasta, traditional dishes, and extensive wine selection, we provide a true taste of Italy. Its commitment to quality ingredients and classic recipes has made it a adored dining destination for Italian food enthusiasts.
Piccola Cucina is regarded as the best restaurant in Brooklyn and as the best Italian restaurant in NYC. We offer authentic Italian cuisine with a Sicilian touch that elevates the entire fine dining experience. We’re the first result when someone searches for where to eat in Brooklyn or the best restaurant near me.
2. Introduction to Bread
Bread is a bakery product, which is made by
using flour, eggs, butter, salt, sugar, yeast
and liquid.
Bread is a very nutritious food and it can be
prepared at low cost, so that it is the
favorite food for every family.
Mostly bread is very much popular in
European country and
it can be used to make sandwich toast pudding
and
bread crumb.
3. Understanding Baking:-
It is not enough to have a knowledge of commodities,
working terminology, and types of aeration when it
Comes to bread making. Simply setting the oven to the
recommended baking temperatures will not always
guarantee success. There are many factors that affect
the baking temperature and the baking time. They
include the following:
4. Cont…
• Shape and size of products being baking:- Generally
speaking, the thicker the product, the longer it takes
to bake. The baking temperature must be lower, or else
the outer portion will be burnt before the middle is
cooked. Thin products will bake more quickly and so
the oven temperature can be higher.
5. Cont…
• Oven humidity:- Oven humidity is critical for types of
baked products. A cake will need a pan of water in the
oven to provide extra humidity. The moisture will
delay the formation of the crust until full expansion
has taken place. The result should be a cake with a flat
top and a crust of a pleasing color. On the other hand,
an oven full of cakes will provide sufficient humidity
for proper crust formation.
6. Cont…
• Oven overloading :- Oven loading must be taken into
consideration because the temperature of an oven filled
with products will fall. The drop in temperature will
depend on the type of product being baked and the
size and type of oven used. To counter this factor, use
a higher initial temperature. While placing items to be
baked on a tray, place them in An interlocking
manner to allow movement of air between the
products being baked.
• Density of products being baked:- products containing
a high proportion of sugar, fat, eggs, and fruits will
need a lower temperature and will take longer to bake.
7. Cont…
• Type of oven:- Commercial pastry ovens are
thermostatically controlled by three switches. One
maintains the preset temperature and the other two
controls the top and bottom heat of the oven.
8. Ingredients Used in Bread Making
Every ingredients used in the making of bread has a
particular role to play in achieving the final, desired
product. These ingredients, however perform well only
when certain functions to the desired level. For
example, yeast performs well inn the presence of sugar
as well as moisture. Thus it becomes essential to
understand the nature of each of these ingredients in
detail, how they will affect the final product, and how
to manipulate these materials to achieve the desired
products.
9. Cont….
1. Flour:- It is the main ingredient used in making
breads. Various types of flour used in bread making are
wheat, multi grain, rye, etc. Usually strong flours are
used in bread making. Whole wheat flours have lesser
concentration of gluten as the bran content is
increased. This causes a weaker structure in the bread.
Since the bran particles are slightly abrasive, they cut
the gluten fibers resulting in a loaf with a smaller
crumb. The presence of the bran particles also allows
higher moisture absorption, resulting in a short
fermentation time.
10. Cont….
2. Fresh Yeast:- This is a mixture of yeast and starch
which has a moisture content of nearly 70%. Fresh
yeast must be stored in a refrigerator and it should
not be exposed to direct heat. Fresh yeast must be
creamy white and crumbly with a fresh yeasty smell.
Fresh yeast has a primary life of 2 to 3 weeks if kept
in refrigerator.
11. Cont….
3. Dry Yeast:- Dry yeast is totally different from fresh
yeast. To make dry yeast all of the moisture from fresh
yeast is removed by passing hot air. Due to the absence
of moisture from fresh yeast is removed by passing hot
air. Due to the absence of moisture render the
organism dormant and allows the yeast to be stored
without refrigeration for several month.
4. Fat and oil:- These are greasy substance of animals or
plant origin which produces energy for the body on
digestion. If they are solid at room temperature in
temperate climates such substances are known as fat
and if liquid they are known as oil. Fat and oil play
very important role in bakery product.
12. Cont….
5. Eggs:- The eggs are the round or oval shaped
reproductive body laid by the female’s birds, fishes and
animals. Eggs are versatile food commodity which is
suitable for the preparation of a wide range of bakery
products.
6. Sugar:- Sugar is one of the most important
ingredients used in confectionery. Sugar is made with
two sources e.g cane and beet. It is available in various
forms such as grain sugar, icing sugar, breakfast sugar.
13. Cont….
7. Water:- Yeast needs water to do its task. Some bread
and many of the sweeter dough products require
liquid. It may be milk or water.
8. Glazing:- Glazing is the process of applying a thin
glossy coating to a sweet or a savory food after setting
or cooking. This will provide a smooth and shiny
surface.
14. Principles of bread making
Principles of bread making are given below:-
1)Collecting the Mise en Place:- The most important
thing required in any pastry operations is to collect
your mise en place. This will allow you to do things in
a planned manner and the products also will come out
of the desired quality. Weigh all the ingredients as per
the recipe and make sure the ingredients are at the
required temperature. If the recipe calls for ice water,
then use ice water. Substituting cold water from tap
will not give the desire results. Weigh using a digital
scale, as accuracy of ingredients is very important in
pastry. Sift the flour to remove any impurities. Test
the freshness of the yeast.
15. Cont…
2) Mixing:- It is the first step of preparing dough, in
which all the required ingredients are combined
together in a large basin.
3) Kneading:- It is the traditional method of mixing
the ingredient in which the food is pressed with the
knuckles. The dough is brought from the outside of
the bowl or basin to the centre and at the same
time the bowl is moved so that a different section
is kneaded each time. This ensures a through or
even distribution of ingredients e.g. bread dough,
pastry dough.
16. Cont…
4)Proving:- The final stage before baking dough is
proving actually ‘Proving’ means to let the double in
size. This is done in the proving chamber where the
temperature will be 30°C-35°C. This is done to let the
yeast break don sugar into alcohol and carbon dioxide.
17. Cont…
5) Rolling:- Rolling butter or fat in soft
dough e.g. puff paste.
6)Folding:- This is a method, which is
applied to combine different
ingredients together so that no
reduction in the lightness or volume
occurs. It involves turning the
preparation over gentle to
incorporate the mixes together
completely.
18. Cont…
7)Portioning:- Once the dough is ready through the
mixing stage, the next is portioning the dough
according to the individual weight mentioned in the
recipe.
19. Cont…
8)Shaping:- In this stage the divided
dough is shaped in to shapes
mentioned in the recipe: round,
rectangular, or oval. The shaping
of the bread dough has to be done
in a proper order and should be
even.
9)Glazing:- normally glazing is done
to the dough product after
shaping. It is done by egg or
butter which will provide color
and shining to the product.
20. Introduction of dough
Dough is bakery product. The dough is base of bread,
bread rolls and many bakery product. It is mixture of
flour and liquid, used for baking into bread or pastry
e.g. sandwich bread dough, rolls dough, doughnut
dough, French bread dough and brown bread dough
etc.
Types of dough:-
1. Straight Dough
2. Leavened Dough
3. Elastic Dough
4. Laminated Dough
21. Cont…
1. Straight Dough:- By this mean dough, which are made in
One stage, i.e. all the ingredients are mixed together in the
dough that will be ultimately made into bread.
• No time dough:- Dough’s which are scaled and molded
immediately they are made, i.e. given no bulk fermentation
time. Such dough’s are usually made with dough temperatures
up to 32°C (90°F).
• Short fermentation process:- Dough’s which are given only a
few hours bulk fermentation, e.g. 1 or 2 hours. Most bakers
today make their bread on this type of short process. Not only
can fluctuations of temperatures be more closely controlled but
yield is not sacrificed.
22. Cont…
• Medium fermentation process:- From 3-6
hours fermentation.
• Long fermentation process:- These are given
six or more hours bulk fermentation. Bread
from dough made under such condition
usually have a very good flavor but is often
over or under ripe.
2. Laminated Dough:-
Lamination is term for the process of
alternating layers of dough and butter when
making pastry.
The dough is wrapped around butter (so that
the butter is completely enclosed in dough
and cannot slip out), the “package” is rolled
out, folded over to double the number of
layers, and then the whole thing isrepeated.
23. Cont…
Each time the dough is folded, it is called a “turn”. The more
turns your laminated dough has, the flakier your finished
pastry
will be. Laminated dough’s include puff, croissant dough and
Danish dough.
3. Leavened Dough:- A leavened dough, which is made of
Raising agent, is called leavened dough or any one of a number
Of substances used in Dough and batters that causes a foaming
action that lightens and softens the finished product.
Formation
of carbon dioxide is induced by chemical agents reacting with
moisture, heat, or acidity.
24. Cont..
The leavening agent incorporates gas bubbles into the
dough. The alternative or supplement to leavening agents
is mechanical leaving by which air is incorporated by
mechanical means. Most leavening agents are synthetic
chemical compounds, but carbon dioxide can also be
produced by biological agents.
4. Elastic dough:- Elastic dough strength is a balance of
two main properties- extensibility and elasticity. The
gluten, which forms when the flour interacts with water,
is what lends the dough these two characteristics.
Extensibility is its ability to be stretched e.g. pizza dough,
Nan dough, bread rolls dough etc.
25. Large volume
Over proofed
Too much yeast
Oven temperature is too low
• Hard & Thick Crust
Too strong flavour
Tough dough
Incomplete baking
Insufficient fermentation
Baked for too long at low temperature
Poor taste and flavours
Low quality and qty of ingredients
Too much yeast
Oven temperature is too high
Reasons for faults in bread making
26. Bread’s too dark
Baked for too long time
Baked in high temperature
Cracking of crust
Over proofed dough
Oven too hot
Dough skinning before baking
Holes & tunnels
Very hot oven
Uneven mixing of ingredients
Too much of yeast
Improper folding of dough
Reasons for faults in bread making
27. • Small volume
Weak flour
Oven’s too hot
Less qty of yeast used
Under proofed
Poor or irregular shape
Uneven temperature
Over or under proofed
Bad molding
Poor texture
Too much yeast
Under kneading
Too much yeast
Too much sticky dough
Reasons for faults in bread making