BY THE END OF THE SLIDES YOU WILL GET AN IDEA ABOUT WHAT BREAD IS AND THE INGREDIENTS INVOLVED IN BREAD MAKING. YOU WILL ALSO ALSO INTERNATIONAL BREADS
A cracker is a flat, dry baked food typically made with flour. Flavorings or seasonings, such as salt, herbs, seeds, or cheese, may be added to the dough or sprinkled on top before baking.[1] Crackers are often branded as a nutritious and convenient way to consume a staple food or cereal grain.
A cracker is a flat, dry baked food typically made with flour. Flavorings or seasonings, such as salt, herbs, seeds, or cheese, may be added to the dough or sprinkled on top before baking.[1] Crackers are often branded as a nutritious and convenient way to consume a staple food or cereal grain.
Overview of Chocolate and the types of chocolates are explained. chocolate history and the manufacturing method is explained in the presentation. advantage and the disadvantage of chocolate is mentioned. Tempering of chocolate is added in the slide.
A presentation about types of biscuits and raw chocolates: defining history of biscuits, ingredients of biscuits, types of biscuits with pictured examples, and last basic chocolate, types, making process and benefits.
Rusk Production
Introduction: Rusk production involves a series of unit operations comprising dough mixing, molding, dividing and panning, proving, baking, cooling and wrapping. Measurements of final product quality are made, typically after baking, and few measurements are made at intermediate stages of processing (e.g., dough properties). The quality of the final product and the processing requirements of the dough are critically dependent on the flour properties.
Principle of bread making
Rusk is a double-baked product. At first, Bread is made from the first baking of dough, and the second baking transfer the bread into Rusk.
Raw materials for bread making
The raw materials which used for making bread are:
Wheat flour: This is the composition of the wheat grain and flour. Among other things, one can determine the quality of flour using the following methods: Chopin, amylograph, falling number, moisture content, etc.
Water: Water plays an important role in bread preparation. An essential element of any recipe is water, the importance of which is very often overlooked. A bread dough is roughly 40 % water.
Yeast: Yeast is a microorganism cultivated in yeast factories. Its scientific name is Saccharomyces cerevisiae. The name stems from Latin: "saccharo" which means sugar and "myces" which means fungus. Baker's yeast is a single-celled mold which is capable of transforming sugars in alcohol, carbon dioxide and various aromatic compounds. We call the process of this transformation "the fermentation".
Sourdough: Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast. The lactic acid produced by the lactobacilli gives it a sourer taste and improved keeping qualities.
Enzymes: Enzymes are proteins that catalyze chemical reactions. This means that they help to initiate the chemical reaction. In this reaction, the enzymes are not converted or broken down, but they are deactivated by baking. One does not have to be afraid of enzymes. Our bodies are full of them and if they didn't exist there would be no life.
Gums and hydrocolloids: Today, products in general, and bakery products in particular, need to be kept fresh for longer. This is mainly stimulated by the supermarket chains who have a total aversion to "unsold" products because they represent an outright loss. Gums and hydrocolloids can help extend the life of products in certain cases.
Salt and salt product: Today's consumers are increasingly in need of healthy products, and are aware that too much salt is not good for health. It is sometimes claimed that bread is a "culprit" in that regard. But that is not the case at all. This does not alter the fact that the baker can intervene to reduce the salt content of his products and still make tasty products.
Overview of Chocolate and the types of chocolates are explained. chocolate history and the manufacturing method is explained in the presentation. advantage and the disadvantage of chocolate is mentioned. Tempering of chocolate is added in the slide.
A presentation about types of biscuits and raw chocolates: defining history of biscuits, ingredients of biscuits, types of biscuits with pictured examples, and last basic chocolate, types, making process and benefits.
Rusk Production
Introduction: Rusk production involves a series of unit operations comprising dough mixing, molding, dividing and panning, proving, baking, cooling and wrapping. Measurements of final product quality are made, typically after baking, and few measurements are made at intermediate stages of processing (e.g., dough properties). The quality of the final product and the processing requirements of the dough are critically dependent on the flour properties.
Principle of bread making
Rusk is a double-baked product. At first, Bread is made from the first baking of dough, and the second baking transfer the bread into Rusk.
Raw materials for bread making
The raw materials which used for making bread are:
Wheat flour: This is the composition of the wheat grain and flour. Among other things, one can determine the quality of flour using the following methods: Chopin, amylograph, falling number, moisture content, etc.
Water: Water plays an important role in bread preparation. An essential element of any recipe is water, the importance of which is very often overlooked. A bread dough is roughly 40 % water.
Yeast: Yeast is a microorganism cultivated in yeast factories. Its scientific name is Saccharomyces cerevisiae. The name stems from Latin: "saccharo" which means sugar and "myces" which means fungus. Baker's yeast is a single-celled mold which is capable of transforming sugars in alcohol, carbon dioxide and various aromatic compounds. We call the process of this transformation "the fermentation".
Sourdough: Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast. The lactic acid produced by the lactobacilli gives it a sourer taste and improved keeping qualities.
Enzymes: Enzymes are proteins that catalyze chemical reactions. This means that they help to initiate the chemical reaction. In this reaction, the enzymes are not converted or broken down, but they are deactivated by baking. One does not have to be afraid of enzymes. Our bodies are full of them and if they didn't exist there would be no life.
Gums and hydrocolloids: Today, products in general, and bakery products in particular, need to be kept fresh for longer. This is mainly stimulated by the supermarket chains who have a total aversion to "unsold" products because they represent an outright loss. Gums and hydrocolloids can help extend the life of products in certain cases.
Salt and salt product: Today's consumers are increasingly in need of healthy products, and are aware that too much salt is not good for health. It is sometimes claimed that bread is a "culprit" in that regard. But that is not the case at all. This does not alter the fact that the baker can intervene to reduce the salt content of his products and still make tasty products.
Kinds of Daugh
The origin of dough is so ancient that no one knows exactly when it was first made. However, prehistoric archeological findings showed that people may have begun using flour in their diet about 30,000 years ago.
During that time, simple water was added to flour to create the first dough. It was then flattened and cooked over hot stones. These early creations were invented due to mistakes.
This Presentation gives you a overview or the beer production process at industrial level with a very basic approach so that even you can make your own beer. Beer is a totally natural Product with not any harmful Preservative and the most suitable alcoholic Drink. Beer is safe and healthy to Drink but in a limited amout.
2024.06.01 Introducing a competency framework for languag learning materials ...Sandy Millin
http://sandymillin.wordpress.com/iateflwebinar2024
Published classroom materials form the basis of syllabuses, drive teacher professional development, and have a potentially huge influence on learners, teachers and education systems. All teachers also create their own materials, whether a few sentences on a blackboard, a highly-structured fully-realised online course, or anything in between. Despite this, the knowledge and skills needed to create effective language learning materials are rarely part of teacher training, and are mostly learnt by trial and error.
Knowledge and skills frameworks, generally called competency frameworks, for ELT teachers, trainers and managers have existed for a few years now. However, until I created one for my MA dissertation, there wasn’t one drawing together what we need to know and do to be able to effectively produce language learning materials.
This webinar will introduce you to my framework, highlighting the key competencies I identified from my research. It will also show how anybody involved in language teaching (any language, not just English!), teacher training, managing schools or developing language learning materials can benefit from using the framework.
Honest Reviews of Tim Han LMA Course Program.pptxtimhan337
Personal development courses are widely available today, with each one promising life-changing outcomes. Tim Han’s Life Mastery Achievers (LMA) Course has drawn a lot of interest. In addition to offering my frank assessment of Success Insider’s LMA Course, this piece examines the course’s effects via a variety of Tim Han LMA course reviews and Success Insider comments.
The French Revolution, which began in 1789, was a period of radical social and political upheaval in France. It marked the decline of absolute monarchies, the rise of secular and democratic republics, and the eventual rise of Napoleon Bonaparte. This revolutionary period is crucial in understanding the transition from feudalism to modernity in Europe.
For more information, visit-www.vavaclasses.com
Operation “Blue Star” is the only event in the history of Independent India where the state went into war with its own people. Even after about 40 years it is not clear if it was culmination of states anger over people of the region, a political game of power or start of dictatorial chapter in the democratic setup.
The people of Punjab felt alienated from main stream due to denial of their just demands during a long democratic struggle since independence. As it happen all over the word, it led to militant struggle with great loss of lives of military, police and civilian personnel. Killing of Indira Gandhi and massacre of innocent Sikhs in Delhi and other India cities was also associated with this movement.
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1. BREADS
IT IS A STAPLE FOOD PREPARED FROM DOUGH OF FLOUR AND
WATER , USUALLY BAKED
2. ROLE OF INGREDIENTS IN BREAD MAKING
FLOUR
• MAIN INGREDIENT
• STRONG FLOUR IS USED FOR BREAD MAKING
• STRONG FLOUR INDICATES HIGH AMOUNT OF GLUTEN
• TWO NON SLOUBLE PROTIENS IN FLOUR-GLUTENIN AND GLIADIN
WHEN THE DOUGH IS KNEADED THESE TWO PROTIEN COMBINES TO
FORM GLUTEN
• GLUTEN PROVIDES ELASTICITY TO THE DOUGH
3. WATER
• HELPS TO HYDRATE AND MOISTEN THE INSOLUBLE PROTIENS
• DISPERSES THE YEAST THROUGH THE ENTIRE DOUGH
• BINDS THE FLOUR AND OTHER INGREDIENTS
YEAST
• SINGLE CELL MICROORGANISMS, WHICH CAUSES LEAVENING IN THE
DOUGH
• PRIMARY FUNCTION OF YEAST IS TO CHANGE SUGAR INTO CO2
• YEAST WORKS BEST AT 25-40*C
• IMPARTS FLAVOUR AND AROMA
4. SALT
• IMPART FLAVOUR
• GIVES STABILITY OF GLUTEN
• CONTROL ON THE RATE OF FERMENTATION
• RETENTION OF MOISTURE
SUGAR
• ACT AS FOOD TO THE YEAST
• HELPS IN DEVLOPING FLAVOUR AND COLOUR
• HELPS TO IMPROVE THE CRUST COLOUR
• IMPARTS FLAVOUR
5. MILK
• PROVIDES MOISTURE
• PROVIDES DISTINCT FLAVOUR
• MAKES THE BREAD WHITER AND SOFTER
EGG
• USED FOR RICHNESS
• GIVE LIGHTNESS AND COLOUR
• USED AS EGG WASH GLAZE THEREBY GIVING DARK AND SHINY
SURFACE TO THE BREAD
6. FAT/OILS
• INCREASES NUTRITIVE VALUE OF THE BREAD
• REDUCES ELASTICITY, SOFTENS THE CRUST
• GIVES FLAVOUR TO THE PRODUCT
• RETAIN MOISTURE
BREAD IMPROVER
• IT IS ADDED TO THE DOUGH TO BRING THE FINAL PRODUCT TO A SET
STANDARD
7. BREAD MAKING METHODS
1. COLLECTING MISE EN PLACE
2. MIXING OF INGREDIENTS
3. PROOVING
4. KNOCK BACK
5. DIVIDING AND SCALING
6. SHAPING
7. FINAL PROOF
8. SCORING
9. BAKING
8. MIXING OF INGREDIENTS
STRAIGHT DOUGH METHOD
• FERMENTATION TIME CAN VARY BETWEEN 30 MINUTES AND 14 HOURS
• FERMENTAION IS CONTROLLED BY MOISTURE CONTENT, YEAST CONTENT
AND THE SALT CONTENT
NO TIME DOUGH METHOD
• SHORTEST METHOD,DIRECTLY MADE, SCALED AND MOULDED.
• IT CONTAINS HIGH PERCENTAGE OF YEAST
• THIS IS NOT A GOOD METHOD OF BREAD MAKING
9. FERMENT AND DOUGH PROCESS
• FERMENT IS A PROPORTION OF WATER,YEAST,SUGAR AND ENOUGH FLOUR TO
MAKE A THIN BATTER
• THE YEAST DISPERSES IN THE WATER AND BEGINS TO FERMENT
• USUALLY 30 MIN TO 1 HOUR OF FERMENTATION IS SUFFICIENT FOR GOOD
RESULTS
• ONCE THE YEAST IS ACTIVE AND THE REMAINING INGREDIENTS
SALT DELAYED BREAD MAKING PROCESS
• WIDELY USED FOR BREAD MAKING
• THE SALT IS NOT ADDED IN THE FIRST STAGE,SO THE ACTION OF YEAST
INCREASES. GLUTEN WILL RIPEN OR SOFTEN DUE TO GAS RELEASED
• THE SALT IS ADDED AT LASTBY :
SPRINKLING THE SALT OVER THE DOUGH
USING SOME WATER RESERVED
USING FAT TO INCORPORATE THE SALT
10. VARIOUS GLAZES AND TOPPING FOR BREADS
• EGG WASH GLAZE
• SALT WATER GLAZE
• STARCH SLURRY
• HONEY GLAZE
• SEEDS AS TOPPING
• NUTS AS TOPPING
• HERBS AS TOPPING
• VEGETABLE AS TOPING
• CEREALS AS TOPPING
11. BASIC FAULTS IN BREAD MAKING
FAULTS REASONS
FLAKED CRUST ALSO KNOWN AS FLYING TOPS IF DOUGH LEFT UNCOVERED,WATER
EVAPORATESFROM THE SURACE LEAVING SKIN DRY
LACK OF VOLUME BREADS NOT FERMENTED ENOUGH
TOO MUCH OF SALT
OVEN TEMPERATURE TOO HIGH
TOO LESS YEAST IN DOUGH
UNEVEN TEXTURE,SHOWING LARGE IRREGULAR
HOLES
UNDER FERMENTED DOUGH
BREAD NOT FERMENTED ENOUGH
LACK OF FLAVOUR AND AROMA UNDER FERMENTED DOUGH
OVER FERMENTED DOUGH
LACK OF COLOUR ON CRUST OVER FERMENTED DOUGH
INSUFFICIENT SUGAR IN THE DOUGH
RAW INSIDE UNDER DONE
BAKING DONE AT HIGH TEMPERATURE
LACK OF SHINE AND CRUST UNDER FERMENTED BREAD
OVER FERMENTED DOUGH
13. BASICS SHAPES OF BREADS
• ROUND- ROLLED INTO BALLS.BOULE IN FRENCH
-BURGER BUNS,SOFT ROLLS
• OVAL- BATARD IN FRENCH
-MULTIGRAINS LOAF, CRUSTY ROLLS,OATS BREAD
• LOGS- ROLLED INTO LONG BAGUETTE
-HOT DOGS,BAGUETTE,FISCELLE
• STICKS- ROLLED LONG AND DIAMETER COULD RANGE FROM 2 TO 9 MM
- GRISSINI,BREADSTICKS
• PLAITED- DOUGH COULD BE PLAITED AND PLAITS CAN RANGE FROM 2 TO 9
- ZOFP,CHALLAH
14. INTERNATIONAL BREADS
FRANCE
• BAGUETTE- TWO FEET IN LENGTH AND WILL ALWAYS HAVE SIX SCORINGS
ON THE TOP
• PAIN DE CAMPAGNE- COUNTRY BREAD. CAN BE ROUND OR OVAL
• EPI- ROLLED LIKE BAGUETTE THEN CUTTEDWITH SCISSORS AT A REGULAR
INTERVALS AND IS POINTED TO ALTERNATE DIRECTIONS
• CEREALE- TORPEDO SHAPED LOAF WHICH IS DUSTED WITH FLOUR. MADE
WITH 8 DIFFERENT CEREALS- WHEAT,CORN,RYE,MILLET,OATS AND MALTED
WHEATAS WELL AS SUNFLOWER AND SESAME SEEDS
• FOUGASSE- FLAT IN SHAPE AND HAS SLASHES THAT RESEMBLE THE
BRANCHES OF A TREE
16. ITALY
• CIABATTA- THE DOUGH OF THE BREAD IS VERY SOFT AND IS
TRADITIONALLY TOPPED WITH LOTS OF FLOUR BEFORE BAKING
• FOCASSIA- THIS BREAD HAS A LOT OF OLIVE OIL THUS IT REQUIRES TO
BE KNEADED FOR A LONGER TIME.
• PANETTONE- MADE IN TALL CYLINDRICAL EARTHENWARE POTS AND
IS OFTEN SOLD IN THEM.ENRICHED IN EGGS,MILK,BUTTER AND
RAISINS
• GRISSINI- THICKER VERSION OF A BREADSTICKS
• PAGNOTTA- DIFFERENT SHAPES AND SIZES. STANDARD WHEAT LOAF
• PUGLIESE- WHITE BREAD WITH A FLOURY SURFACE
18. GERMANY
• KASTENBROTS- BREAD IS ENCLOSED IN A TIN AND IS STEAMED
• PUMPERNICKEL- MADE WITH RYE FLOUR
• LANDBROT- MADE WITH RYE FLOUR AND BUTTERMILK
• PRETZELS- MADE WITH WHEAT FLOUR,MILK AND YEAST. AFTER
PROOVING THEY ARE DIPPED IN A LYE SOLUTION
• STOLLEN- VERY RICH BREAD WHICH HAS RAISINS,SULTANAS,MIXED
CANDIED PEELS OF FRUIT,EGG,BUTTER ANDMILK
• KUGELHOPF- SWEETENED BREAD
• ZOPF- PLAITED LOAF
20. GREAT BRITAIN
• COB- MADE WITH WHOLEMEAL FLOUR
• BLOOMER- HAS CRUSTY EXTERIOR AND SOFT INTERIOR,MADE WITH
REFINED RYE OR MULTIGRAIN FLOUR
• HOVIS- MADE FROM FLOUR WITH THE WHEAT GERM
• HOT CROSSBUNS- THIS BREAD HAS TRADITIONAL CROSS MARK,
FLAVOURED WITH RAISINS,CURRENTS,NUTMEG AND CINNAMON
• ENGLISH MUFFINS- TRADITIONAL FLAT DISCS OF BREAD. IT IS NOT BAKED
BUT INSTEAD COOKED ON HOT PLATES
• PIKELETS- SAME LIKE ENGLISH MUFFIN BUT THE DIFFERENCE IS
CONSISTENCY OFA BATTER, BATTER SPREAD ON GRIDDLE PLATE AND
GRILLED BOTH SIDES
22. JEWISH BREAD
• BAGEL- MADE WITH BOTH REFINE FLOUR, WHOLEMEAL AND
MULTIGRAIN FLOUR. BREAD IS FIRST POACHED THEN EGG WASHED
AND BAKED
• CHALLAH- MADE WITH WHITE FLOUR.PLAITED BREAD
• MATZO- FLAT BREAD,UNLEAVENED
24. MIDDLE EAST
• LAVASH- FLAT BREAD, UNLEAVENED
• KHOUBIZ- SIMILAR TO PIZZA BASE ,THE ONLY DIFFERENCE IS IT IS
MADE WITH WHOLE MEAL FLOUR
• PITA- SIMILAR TO INDIAN PHULKA, THE ONLY DIFFERENCE IS IT IS
MADE IN OVEN
28. ENRICHED DOUGH: The dough are enriched with the
ingredients such as protein(milk, eggs) and fat(oil,butter)
• BRIOCHE- HIGHLY ENRICHED BREAD
• DOUGHNUT- DOUGH ROLLED AND CUT WITH DOUGH NUT CUTTER,
AFTER PROOVING THEY ARE DEEP FRIED
• BERLINER- MADE WITH DOUGHNUT DOUGH AFTER PROOVING THEY
ARE DEEP FRIED AND FILLED WITH RASPBARRY JAM AND COATED
WITH CASTRO SUGAR
29. LAMINATED DOUGH- encasing the dough with butter and
rolling and folding it
• DANISH AND CROISSANT
-USED INTERCHANGEABLY IN HOTELS BUT TRADITIONALLY THE DANISH
DOUGH IS RICHER THAN CROISSANT DOUGH. DANISH DOUGH
CONTAINS EGG AND A LITTLE MORE QUANTITY OF BUTTER
- THEY ARE FLAKY TO EAT,BUT THEIR TEXTURE IS SOFT AND NOY CRISP
LIKE PUFF PASTRY
30. STORAGE AND SERVICE OF BREAD
• WHEN BREAD IS MADE IN MOULD,IT SHOULD BE REMOVED
IMMEDIATELY AND ALLOW IT TO COOL
• ALWAYS STORE BREAD AT A ROOM TEMPERATURE OF 20*C
• IF THE BREAD NEED TO BE STORED FOR A LONGER PERIOD OF TIME IT
MUST BE STORED IN REFRIGERATOR
• COMMON WAYS IN WHICH A BREAD IS SERVED ARE
AS AN ACCOMPANIMENT
BUFFET DISPLAY
PASTRY SHOP