This document discusses bread, including its basic ingredients, types, production process, and microbes involved. It notes that bread is made from fermented dough containing flour, water, yeast, and sometimes sugar or salt. The production process involves mixing, kneading, leavening as yeast produces gases, and baking. Saccharomyces cerevisiae is the most common yeast used which raises the dough during fermentation. Molds are the main spoilage microbes in bread if it is not properly stored.
this ppt is about, how to preserve milk by fermentation process. The fermented products include cheese (types of cheese, cheese producing organism), yogurt (types of yogurt), cultured buttermilk, acidophilus milk and kefir along with a little description about milk.
this ppt is about, how to preserve milk by fermentation process. The fermented products include cheese (types of cheese, cheese producing organism), yogurt (types of yogurt), cultured buttermilk, acidophilus milk and kefir along with a little description about milk.
Food Industry of Biotechnology involves preparation of different food items that are used as common part of diet throughout the world.The presentation describes the Industrial preparation of Yogurt.
cleaning and sanitation of milk plant.pptxSaranuTeja1
Milk provides excellent medium for the growth of microorganisms, thus it effects keeping quality of the milk and milk products. So, to prevent this cleaning and sanitation of dairy equipment and plant is done to keep the consumer safe.
Microbial spoilage by Anaerobic Microorganisms pose higher risks in canned foods. This presentation discuss the microbial spoilage of canned foods by various group of microbes
Fermentation
Bread Definition
History
Types of bread
Steps in yeast bread production
Protocols
Steps in bread making
Components of bread
Benefits of bread
References
Fermented milk products, also known as cultured dairy foods, cultured dairy products, or cultured milk products, are dairy foods that have been fermented with lactic acid bacteria.
This particular presentation describes all the fermented milk products like yoghurt, cheese etc. VIEW, SHARE, ENJOY!
Cheese is a generic term for a diverse group of milk based food products.
Cheese consists of proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep.
It is produced by coagulation of the milk protein casein.
Food Industry of Biotechnology involves preparation of different food items that are used as common part of diet throughout the world.The presentation describes the Industrial preparation of Yogurt.
cleaning and sanitation of milk plant.pptxSaranuTeja1
Milk provides excellent medium for the growth of microorganisms, thus it effects keeping quality of the milk and milk products. So, to prevent this cleaning and sanitation of dairy equipment and plant is done to keep the consumer safe.
Microbial spoilage by Anaerobic Microorganisms pose higher risks in canned foods. This presentation discuss the microbial spoilage of canned foods by various group of microbes
Fermentation
Bread Definition
History
Types of bread
Steps in yeast bread production
Protocols
Steps in bread making
Components of bread
Benefits of bread
References
Fermented milk products, also known as cultured dairy foods, cultured dairy products, or cultured milk products, are dairy foods that have been fermented with lactic acid bacteria.
This particular presentation describes all the fermented milk products like yoghurt, cheese etc. VIEW, SHARE, ENJOY!
Cheese is a generic term for a diverse group of milk based food products.
Cheese consists of proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep.
It is produced by coagulation of the milk protein casein.
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.
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
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This presentation involves with the fermented products of dairy items and their manufacturing procedures. This presentation includes production of cheese, buttermilk, yoghurt, kefir and sour cream
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2. Introduction:
• One of humanity's oldest foods.
• 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.
3. Pita bread
Roti
Whole meal breads
Brown breads
White breads
Rye breads
Quick breads
Gluten free breads
Types of Breads:
4. Flour
Salt
Water
Yeast
sugar Other ingredients:
Enzymes : alpha and beta amylase , Proteolytic enzymes.
Sugar: for flavor and color.
Biological preservatives: mold inhibitors, includes potassium
acetate , sodium diacetate , sodium propionate and calcium propionate
Basic Ingredients Ingredients
5. FLOUR is the bulking ingredient of bread, it forms the
structure of the product. It contain gluten. Gluten helps to form
an elastic stretchy dough.
YEAST is a raising agent.Yeast produce gases to make the
bread rise. Because it is living, correct conditions are needed for
growth – food, warmth, time and moisture.
SALT is required to bring out flavour in the bread.This
ingredient is used in small quantities.Too much of this ingredient
will stop the yeast from growing.
6. SUGAR. yeast needs energy to grow. Sugar
provides the food for the yeast; it is needed to help the
yeast to grow.
WATER is used to bind the flour together and helps
to form the structure of the bread.
7. Weighing and mixing of ingredients
Dough formation
Kneading
Leavening
Baking
Cooling
Slicing
Packaging
PROCESS:
8. Microbesand starter culture involved
• Most common starter culture is Saccharomyces cerevisiae
(Yeast)
• Yeast cells have a big role in raising the dough, its
development, flavor, aroma and texture.
• For bread making the amount of yeast used is 2-3 kg for 100
kilos of flour.
• There are two types of yeasts namely dry and wet. Different
forms of yeast used are: oFresh yeast - a firm, moist, cream-
coloured block oDried yeast - comes in small granules that are
first reconstituted with warm water and sugar and powdered
9. •IN 2 hours to 4 hours after yeast is added to the dough,
there is little growth or no growth.
•In 4 to 6 hours, there is decline in growth.
•When dough is introduced to oven, the temperature in oven
inactivates the yeast enzymes.
THE RATE OF GAS PRODUCTION BYTHEYEAST IS INCREASED BY
1. More yeast
2. 2. Sugar or amylase-bearing malt
3. 3. Yeast food within limits.
10. LEAVENING BY OTHER MICROORGANISM :
Leavening can be accomplished by gas-forming organisms other
than the bread yeast.
Heterofermentative lactic acid bacteria and Saccharolytic
anaerobes can take part in the leavening. •Salt-rising bread is
leavened by “salt-rising yeast”
IT IS DECREASED BY
1. The addition of too much salt
2. The addition of too much yeast food
3. The use of too high or too low
temperature.
11. •Yeast are reported to contribute flavor for bread. Some
workers believe that yeast add little or no flavor,
especially in bread made by rapid method.
•The bacteria growing in the dough can contribute the
most to flavors(according to the time provided for the
microorganism to grow).
•Most of the flavor in bakers’ bread comes from the
ingredients and chemical reaction that occur, such as
Maillard browing, during baking.
•Flavoring substances may include alcohol, diacetyl,
acetoin, isoalcohols, lactic, acetic, succinic acids and
their esters.
FLAVORPRODUCTION:
12. •The baking heat serves to kill the yeast, inactivate yeast
enzymes and those of the flour and malt, expand the gas
present, and set the structure of the loaf.
•It contributes desirable flavors.
•The heat also drives off most of the alcohol and other
volatile substances formed by the yeast but contributes
substance such as furfural, pyruvic and other aldehydes, and
other compounds that add to the flavor.
•Gelatinization of starch “set” of bread results from this
process, in which gluten gives structural support in the dough,
but starch supports the structure of baked bread.
THE BAKING PROCESS:
13. Moisture = 12-14% (that is ideal for the prevention of the
bacterial growth). Fresh breads consists of around 40% of moisture
so in order to preserve it UV or fungicides are used
pH= 4.5-6
Temperature = 28-300C of dough after mixing and around 180-
3000C for baking
water = water of medium hardness to be used as hard waters
retards fermentation and soft water is slightly acidic
Condition:
14. Molds are the primary spoilage organisms in baked goods, with
Aspergillus, Penicillium, and Eurotium being the most commonly isolated
genera.
Penicillium tends to be the more important in sourdough breads and in
breads stored at cooler temperature.
Freshly baked breads do not contain viable molds but soon become
contaminated upon exposure to air and surfaces.
Bacillus spores are very heat resistant and can survive baking process and
start growing as the bread cools.
Microbial Spoilage: