The document discusses various topics related to bread making including the different types of flour, ingredients used in bread, the bread making process, and bread improvers. It describes the key roles of ingredients like flour, water, yeast, sugar, and fats in bread making. It also outlines some common bread faults caused during the bread making process and defines bread improvers which are additives that can improve the quality, shelf life, crumb and appearance of bread.

1. Presented by:
Pankaj Chaudhary
Lecturer,
Institute of Hotel Management,
Bhopal.

2. A. Role of ingredients in bread Making
B. Bread Faults
C. Bread Improvers

3.  Bread flour
Strong flour(high protein content) with high gluten content.
Rough in texture
 Cake flour
Weak flour(low protein content) with low gluten content.
Smooth and fine in texture.
 Pastry flour
Lower in gluten than bread flour but higher than cake flour.
Used for cookies, pies, pastries, sweet yeast doughs
 All Purpose flour
Slightly weaker than bread flour.

4.  It gives structure to the bread.
 It form the basic ingredients for any bread.
 Protein percentage in bread flour- 12%-15%
 Protein percentage in cake flour- 6% - 8%
 Italian style 00 or doppio flour(very fine flour for pizza and pastas)- 8.5% - 12%

5.  To soften the bread.
 To add moistness and richness.
 To increase keeping quality.
 To add flavour.
 To assist in leavening when used in flaky products.

6.  To add sweetness and flavour.
 To tenderize the bread.
 To give crust colour
 To increase keeping quality.
 To act as creaming agent with fats.
 Various sugars used- Granulated sugar/confectioners sugar/mollasses/corn
syrup/glucose syrup/Honey

7.  To combine all the ingredients.
 Development of gluten.
 Moisture
 Yeast activity.
 To dissolve other ingredients.

8.  Leavening is the process of incorporation of gas in dough.
 Yeast- fermentation
 Yeast contributes flavour to the bread

9.  Controls the activity of yeast.
 Preservation
 Flavour
 Strengthens gluten.

10.  Oven Spring: Rapid rise in baked products in oven due to production and release of
gases as a result of oven heat. The yeast is very active at first and gets killed at 60
degree Celsius.
 Scoring or making an incision on the crust of bread helps in expansion of the same.

15. • Ingredients added to the bread dough to improve its quality, shelf life, crumb,
appearance
• To dough processing: enzyme-active preparations, e.g. malt flour, fungal a-amylase.
• To gas production: yeast foods, such as ammonium chloride.
• To gas retention: oxidising agents, such as ascorbic acid and potassium bromate.
• To bread softness: e.g. glycerol monostearate (GMS).
• To improving crumb colour: soya (soy) flour.

16.  Enzymes: Amylase, protease
 Emulsifiers: Lecithin
 Oxidising agents: Benzyl Peroxide