The document provides an overview of bread production, including ingredients, the bread-making process, and various methods of production. Key ingredients such as flour, water, yeast, and salt are essential for fermentation and dough structure. Different methods of production, such as the straight dough and artisanal methods, affect the texture and flavor of the final bread product.

1. MAHATMA JYOTIBA PHULE ROHILKHAND
UNIVERSITY
Session: 2023-2024
DEPARTMENT OF MICROBIOLOGY…
TOPIC:- PRODUCTION OF BREAD……..
By:-
AYUSHI SHARMA
MA’AM

2. BREAD
PROCESSING
TOPIC :- PRODUCTION
OF BREAD

3. CONTENTS:-
INTRODUCTION
INGREDIENTS
STARTER CULTURE
BREAD MAKING PROCESS
METHODS OF BREAD PRODUCTION

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INTRODUCTION:-
Features
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03
Exercise
04
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What is bread?
Bread is a dietary product obtained from the
fermentation and the subsequent baking of a dough
mainly made in many different ways and sometimes
enriched with typical regional ingredients.
Bread is a staple food made from flour, water, and
yeast (or another leavening agent). It is typically
baked and serves as a basic component of various
diets worldwide.

5. A Picture Is
Worth A
Thousand
Words
BREAD ------ BREAD ----- BRAED

6. INGREDIENTS:-
1.Flour: The primary structure of
bread comes from flour, usually wheat
flour. It contains proteins (gluten) that
give bread its structure and texture.
2.Water: Water hydrates the flour
and activates the gluten-forming
proteins. It's essential for the dough to
come together.
3.Yeast: Yeast is a microorganism that
ferments the sugars in the dough,
producing carbon dioxide gas. This gas
gets trapped in the gluten network,

7. 4.Salt: Besides enhancing flavor, salt regulates yeast
activity and strengthens the gluten structure. It also
contributes to the overall texture of the bread.
5.Sugar: Sugar provides food for the yeast, aiding in
fermentation. It can also influence the flavor and color
of the final product.
6.Fat (optional): Some recipes include fat, like oil or
butter, to add richness and moisture to the bread. It
can also affect the bread's tenderness.These
ingredients, combined in the right proportions and
with proper techniques, create the foundation for
various types of bread.

8. 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 presents 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.
• Leavening is the production or incorporation of gases in the baked product to
increase volume and to produce shape & texture.

9. BREAD MAKING PROCESS:-
• INGREDIENTS: Gather flour, water, yeast, salt, and optionally
sugar or other additives.
• Yeast: Dissolve yeast in warm water, let it sit for 5-10 minutes until
frothy.
• Mixing: Combine flour and salt in a large bowl, create a well, and
pour in the yeast mixture. Mix to form a dough.
• Kneading: On a floured surface, knead the dough for about 10
minutes until it becomes smooth and elastic.
• First Rise: Place the dough in a greased bowl, cover with a damp
cloth, and let it rise in a warm place for 1-2 hours or until doubled
in size.
• Punch Down: Gently deflate the risen dough to expel excess
gas.Shaping: Shape the dough into a loaf or desired form, place it
in a greased loaf pan or on a baking sheet.

10. CONTINUE:-
● Shaping: Shape the dough into a loaf or desired form, place it in
a greased loaf pan or on a baking sheet.
● Second Rise: Cover the shaped dough and let it rise again for
about 30-60 minutes until it expands.
● Preheating: Preheat the oven to the specified temperature.
● Baking: Bake the bread in the preheated oven for the
recommended time, until golden brown and sounds hollow
when tapped.
● Cooling: Allow the bread to cool on a wire rack before slicing.
● Enjoy your freshly baked bread!

12. METHODS OF BREAD PRODUCTION :-
 Straight Dough Method: Mixing all ingredients at once.
 Sponge and Dough Method: Preparing a sponge (fermented
mixture) before adding the remaining ingredients.
 No-Time Dough Method: Intensive mixing to reduce fermentation
time.
 Chorleywood Bread Process (CBP): High-speed mixing and
mechanical development for soft, sliced bread.
 Artisanal Method: Slow fermentation, often using sourdough, for
traditional and flavourful bread.
 Each method influences the texture, flavour, and characteristics
of the final product.