This document provides information about a seminar presentation on bread processing. It introduces bread as a dietary product made from fermented dough containing cereal flour and water. The key ingredients in bread and their functions are described, including flour, yeast, salt, water, and optional ingredients like sugar and fat. Various bread making methods and the steps in the bread production process are outlined, from sieving and weighing ingredients to shaping, proofing, baking, cooling and packaging the finished bread. Common defects in bread like lack of volume or coarse grain are identified along with their potential causes.

1. NAME:- ALOK ROY PATOWARI
ROLL:- 01
SEMESTAR :- 5TH
SEMINAR TOPIC:-BREAD PROCESSING

2. INTRODUCTION OF BREAD
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.
Bread is one of the most essential products. It is a
nutritious food obtainable at low cost and
essential part of every family’s daily requirement.
So the bakers should produce quality and tasteful
foods.

3. INGREDIENTS & THEIR FUNCTION
Essential Ingredients:-
Flour :-
1. Acts as a binding and as an absorbing agent
2. Gives better volume, softness, texture and flavour.
3. Affects the keeping quality.
4. Builds structure of the products.
5. Holds the other ingredients together.
Yeast :-
1. Takes sugar and releases CO2 and alcohol.
2. It gives volume and softness.
3. Improves the flavour , grain and texture.
4. For conditioning the dough so that it
attains sufficient pressure of CO2 gas and
form the structure of the product.

4. Salt :-
1. Gives salty taste and enhance the sweetness.
2. Gives flavour.
3. Controls the activity.
4. Keeps the product moist and fress for a
long time.
water:-
1. Gives moisture to the products.
2. Helps distribute the dry ingredients evenly into the dough.
3. Helps build the structure.
4. Controls the dough temperature.
5. Helps form the gluten when mixed with flour and kneaded.

5. Optional ingredients are:-
Sugar:
1. Gives sweet taste.
2. Is a food for yeast.
3. Produces CO2 that raises the dough fabric(structure)
4. Improve the flavore and taste.
5. Gives a smooth, soft, white texture grain and crumbs.
Fat :-
1. Improves the nutritional value.
2. Gives softness and taste.
3. Keeps the flour gluten.
4. Improves the crumb structure and crust.
5. Provides extensibility to the dough.
Milk:-
1. Improves the nutritional value.
2. Increases the flavour and taste.
3. gives the gas retention power of dough
and helps in producing soft and silky structure.
4. Helps bind the flour protein.

6. Improvers:-
1. Increase the gluten strength and soft and shine texture.
2. Improve the leavening activity.
3. Enhance the dough extensibility.
4. Control mold growth.
Methods:-
 straight dough method
Salt delayed method
No dough time method
Sponge and dough method
Ferment and dough method

8. Explain:-
1.Sieving of flour: sieving of flour is done to
Remove impurities and coarse particles, the air circulate through it,
make it more Homogenous.
2.Weignigh:- all the ingredients are weighted carefully according
to the required formulation.
3.Mixing & Dough making:- all the measured ingredients are
mixed together and a dough is prepared by the process of kneading.
The main purpose of mixing is to form a homogenous mixture and
to develop gluten.
4.Fermentation:- the process where yeast acts on the sugars and
starches in the dough and produce carbon dioxide gas and alcohol.
Smoothness and elasticity is gain by gluten fermentation.

9. Remixing:- it is also known as knock back period or punching. When at test
60% of the fermentation is done , or when the dough is touched it withdraws
quickly then the dough is punched to increase the gas retaining capacity of the
dough .
Dough makeup:- it consists of three parts:-
a) Scaling
b) Rounding
c) Intermediary proof
Moulding:- the main purpose of moulding is to give the dough the desired
shape to fit in the pan. It involves three separate steps:
a) Sheeting
b) Curling
c) Sealing
Panning:- the dough pieces are placed in the pan and
the optimum pan temperature is 30 degree C.

10. Final proofing:- proofing is a continuation of the process
of yeast fermentation , to increases the volume of the shaped
dough and the temperature is higher then the fermentation
temperature.
Baking:- the raw dough is covered into digestible
bread and the formation crust and crumb takes place
by the process of browning and mailard reaction.
The finished product firm and holds its shape
10-20 minutes at 204-216 degree C.
Cooling & slicing:-
Bread is necessary to be cooled before slicing for
Easy slicing and to prevent condensation of moisture in the wrapper , temperature
during slicing is desirable to maintain at 30 degree C.
Cooling facilitates in redistribution of moisture.

11. Packaging:- bread is susceptible to loss in aroma/ flavour , so the packaging
material used must prevent pick up of undesirable of flavours. Bread is now
packed in food grade films such as LDPE, LLDPE-LDPE and PP.

12. DEFECTS OF BREAD & THEIR CAUSES:-
 LACK OF VOLUM:-
i. Wrong quality of flour.
ii. Wrong quality and quantity of yeast.
iii. Wrong quality of water (alkaline water)
iv. Too much salt, fat and sugar
 Crust colour too pale:
i. Too little sugar or milk and salt.
ii. Too much of yeast
iii. Low diastatic capacity in the flour.
iv. Under mixing.
v. Over proofing
 Too much volume:-
i. Too little salt
ii. Too much yeast
iii. Over fermentation
iv. Loose moulding

13. Crust colour too dark:-
i. Too much sugar or milk, egg, fat, and salt
ii. Too low much dough temperature
iii. Very high oven temperature
iv. Lack of humidity in the oven
v. Long baking time
 Holes & tunnels:-
i. Very weak or strong flour
ii. Too hard and granular fat
iii. Too little salt
iv. High amount of chemicals
v. Too slack dough
 Coarse grain:-
i. Too much liquid
ii. Uneven mixing of raw materials
iii. Improper fermentation
iv. Too low dough temperature