The document discusses the key components and processes involved in bread making. It begins by outlining the basic ingredients of flour, salt, yeast, and water. It then describes three common types of dough: bulk fermented dough, no time dough, and ferment and dough. The document also discusses important considerations like temperature control and the roles of various ingredients like salt, yeast, and flour. It provides details on the steps in the bread making process such as fermentation, knocking back the dough, shaping the loaves, and baking.
Flour used in bakeries and biscuit factories which is obtained by milling wheat. as flour is the principal ingredient for baked products.
There are various types of flour used which are mentioned below:
All Purpose Flour
Cake Flour
Pastry Flour
Bread Flour
Self-Rising Flour
Whole Wheat Flour
Gluten Free Flour
Oat Flour
Semolina
Yeast Bread uses yeast as a leavener. The yeast causes the formation of carbon dioxide gas through fermentation of the sugar in the bread dough. This causes the bread to rise, making it light and airy. Yeast bread is formed into countless shapes and sizes.
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.
Flour used in bakeries and biscuit factories which is obtained by milling wheat. as flour is the principal ingredient for baked products.
There are various types of flour used which are mentioned below:
All Purpose Flour
Cake Flour
Pastry Flour
Bread Flour
Self-Rising Flour
Whole Wheat Flour
Gluten Free Flour
Oat Flour
Semolina
Yeast Bread uses yeast as a leavener. The yeast causes the formation of carbon dioxide gas through fermentation of the sugar in the bread dough. This causes the bread to rise, making it light and airy. Yeast bread is formed into countless shapes and sizes.
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.
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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
how bread is made in a bakery
how is bread made in factories
how is bread processed
production of bread by fermentation
process of making bread from wheat
Dr Sunil Kumar PPT and Document Link details - Google Sheets.pdfDr. Sunil Kumar
All PPT Link to Download
title
Hunar se rozgar in f & b service theory manual
Co operation to other department on hotel
Upselling methods
Checkout system
Bell boys
Bell desk
Arrival & departure
Career in tourism
Careers in the hospitality industry
Check out procedure
Classification of hotels
Club service facilities in hotels
Concierge functions
Concierge
Definition of hospitality
Effective complants handling
Eva floor
front office basic
Functions of reservation &porters
Grooming standards
Group check in
Guest check out
How to hadle complaints
How to write job descriptions
Introduction to the hospitality industry
Jobspecification
Mail handling
Mission statement
Notes on duties of f.o staff
Registration
Reservation channels
Reservation modes
Reservation sources
Reservation&room selling procedures
Reservation
Reservations
Rooms all type
Sections of front office department in hotels
Skills of f.o
Telephone techniques
Time share
Types of hotels
Types of hotels
Types of rack rates
Types of reservation
Types of tourism
career path in hospitality
Yield management
Job interview attire slide show
Food and bevarage sections in hotels
G.d techniques
Group discussion
House keeping basics
Importance of h.k deptt
Improving communication
Interview presentation1
Interview questions
Interview questions
Interview
Interview preparation for_website_68141_72873
Interviewing skills
Interviewing skills
Interviewing powerselling
Inventory of linen
Laundry equipment notes
Laundry location
Laundry
M.p tourism
Manager skills ppt
Moments of truth
Motivation
Opl
Personal hygine
Personality devolopment
Ppt mtivation
Ppt on managerial skills
fish ppt
Providing execeptional service
Quality service delivery
Quality service
Research project on medical tourism
Resources successful interviews
Resume &interview
Resume&interview preparation
Room status
Safety by h.k deptt
Self introduction
Service types
Service
Solving the mystique of interviewing
Table setting
Types of interview
Uniforms
Various tourism
Wash cycle
What towear
state institute of hotel management , tilyar lake , rohtak News
state institute of hotel management , tilyar lake , rohtak
Body language
introduction to hk_dept.
Wines of port & spain
1 beer and beer service
2 wine service
Alcoholic beverage
Alcoholic beverages
American whicky
Armagnac
Basic of wine
Beer ok
Beer1
Bitters
Brandy
Brandy2
Champagne
Cocktail
Cocktails
Cognac
Dine with wine
Distillation
English gin
French wines
Gin
Gin
Gin2
Irish whiskey
Italain win
Italy win (2)
Ital y win
Liqueur
Liqueurs
Eating market dynamics
the leela kempinski gurgaon delhi ncr
3 deptt of hotels
Advertisements
INTRODUCTION OF HOSPITALITY INDUSTRY
Banquet
Banquets
Bar operations
Bar operatioon
Basicskill
Beverage service
Body language new
Body language
Body language
Breakfast ok
Buffet
C.v&interview preparation
Calcutta times bash
Career planning1
Cheese ok
Wine project
01 menage
02 preparation of table
03 standard cover
04 sequence of service
05 silver service
Resort Management is the comprehensive and strategic oversight of all operations within a resort property, aimed at delivering exceptional guest experiences and maximizing profitability. It involves the efficient coordination of various departments, including accommodations, food and beverage, recreational facilities, guest services, and administration.
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Resort management also involves maintaining and enhancing the resort's physical infrastructure, including buildings, landscapes, and amenities. This includes regular maintenance, renovations, and upgrades to ensure a visually appealing and well-maintained property.
Furthermore, resort managers must stay abreast of industry trends, technological advancements, and evolving guest preferences. They leverage this knowledge to implement innovative practices, adopt sustainable initiatives, and deliver unique experiences that set their resort apart from competitors.
Digital Marketing All Module Sunil Kumar.pptxDr. Sunil Kumar
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Welcome to the Digital Marketing Presentation
Overview of the power and potential of digital marketing
Slide 2: What is Digital Marketing?
Definition of digital marketing
Importance of digital marketing in today's business landscape
Slide 3: Key Components of Digital Marketing
Search Engine Optimization (SEO)
Pay-Per-Click Advertising (PPC)
Social Media Marketing
Email Marketing
Content Marketing
Influencer Marketing
Slide 4: Benefits of Digital Marketing
Increased brand visibility and recognition
Enhanced targeting and personalization
Improved customer engagement and interaction
Higher conversion rates and ROI
Real-time tracking and analytics
Slide 5: Digital Marketing Channels
Website and Landing Pages
Search Engines (Google, Bing, etc.)
Social Media Platforms (Facebook, Instagram, LinkedIn, Twitter)
Email Platforms (Mailchimp, Constant Contact, etc.)
Online Advertising Networks (Google Ads, Facebook Ads, etc.)
Slide 6: Developing a Digital Marketing Strategy
Identifying business objectives and goals
Understanding target audience and buyer personas
Selecting the right digital marketing channels
Creating compelling content and messaging
Implementing effective tracking and measurement
Slide 7: Digital Marketing Tools and Technologies
Analytics platforms (Google Analytics, Adobe Analytics)
Customer Relationship Management (CRM) software
Marketing Automation tools (HubSpot, Marketo, etc.)
Social media management and scheduling tools
Content management systems (CMS)
Slide 8: Best Practices for Digital Marketing Success
Consistent branding and messaging
Mobile optimization and responsive design
A/B testing and optimization
Data-driven decision making
Continuous learning and staying updated with industry trends
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The empire's roots lie in the city of Rome, founded, according to legend, by Romulus in 753 BCE. Over centuries, Rome evolved from a small settlement to a formidable republic, characterized by a complex political system with elected officials and checks on power. However, internal strife, class conflicts, and military ambitions paved the way for the end of the Republic. Julius Caesar’s dictatorship and subsequent assassination in 44 BCE created a power vacuum, leading to a civil war. Octavian, later Augustus, emerged victorious, heralding the Roman Empire’s birth.
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Roman architecture and engineering achievements were monumental. They perfected the arch, vault, and dome, constructing enduring structures like the Colosseum, Pantheon, and aqueducts. These engineering marvels not only showcased Roman ingenuity but also served practical purposes, from public entertainment to water supply.
Macroeconomics- Movie Location
This will be used as part of your Personal Professional Portfolio once graded.
Objective:
Prepare a presentation or a paper using research, basic comparative analysis, data organization and application of economic information. You will make an informed assessment of an economic climate outside of the United States to accomplish an entertainment industry objective.
1. CHAPTER 21: BREAD
Good food needs good bread and to make good bread one needs to
understand the components (ingredients) that are used in bread
making, and their functions. The basic ingredients are Flour, Salt,
Yeast and Water.
Before we go on to discuss the different components of bread,
let us first list the different types of dough.
Bulk Fermented Dough: This is the process that most bakers use
to prepare bread. Flour and salt are blended with yeast and water
and mixed to smooth clear dough. The dough is then covered to
prevent drying out and a skin forming, and then giving a period of
bulk fermentation. Here all the ingredients are mixed at once and
allowed to ferment. The dough is then knocked back (de gassed)
after about two thirds of the fermentation has taken place and
then kneaded to encourage further yeast activity. And to equalize
the dough temperature. When the fermentation is complete, the
dough is weighed off into loafs/rolls. The total fermentation can
vary from one to twelve hours, depending on the recipe.
No Time Dough :This process speeds up the fermentation
process by adding an improver that contains chemicals that would
naturally be produced by fermentation, given a little more time.
Flour, Yeast, Salt and water with the improver are blended into a
dough, but the mixing is continued for almost double the time.
until the gluten is developed sufficiently. It is preferable to use a
machine rather than mixing by hand. When mixing is complete,
the dough is ready for scaling (weighing). A little extra yeast is
added in recipes using improvers, as the quick fermentation does
not allow the yeast to grow to its normal levels. As this process
2. does not allow time for the gluten to mellow properly, about 4%
extra water must be added to compensate. The extra water will
increase the yield, which should pay for the improver. No time
dough is ideal for those kitchens with limited time, space and
facilities. Improvers also assist prolonged quality maintenance.
Improvers also help make reasonable quality bread that has less
gluten (weak flour).
Ferment and Dough: This process is meant for heavily enriched
dough’s, to allow yeast to become accustomed to the high amount
of fat and sugar, which have been added, and which will slow
yeast activity. In the first stage, the ferment yeast is blended
into a thin batter and fermented with about 20% of the flour
mentioned in the recipe and with all the water. Fermentation
depends on the yeast content. It is best fermented in a prover or
in similar conditions. The first ferment is then blended with the
rest of the flour, salt, fat and perhaps milk powder to form a
dough. This is the second or the dough stage and is bulk
fermented for roughly the same time as the ferment. The dough
can then be scaled.
TEMPERATURE
It is important to maintain the ideal dough temperature, which
controls the speed of fermentation. Even for basic bread dough,
it is necessary to be exact to get the best from the raw material.
The best temperature for fermentation is between 25°C and
28°C. Above 32°C, fermentation is rapid but gets progressively
weaker. Under 24°C, fermentation is slow. As water temperature
can be readjusted, it is the medium that controls the
temperature of the dough, determines the water temperature
and the rule of thumb is the doubling method. Double the
required dough temperature, take the temperature of the flour
3. and subtract that from the above number. The result is the
required water temperature. If the dough is required at 28°C,
and the flour temperature is 18°C, then 2x28=56, 56-18=38.
Therefore the water temperature should be 38°C. Water is
essential to bread making to hydrate the insoluble wheat portions
forming gluten. Dissolve the salt, sugar and soluble proteins and
form an elastic dough. Water has a marked effect on the speed
of fermentation – a thin batter fermenting faster than a tight
dough. The water content in dough will vary according to the
water Absorption Powers (WAP) of various flours.
THE COMPONENTS
SALT – good bread needs salt to offset the blandness and bring
out the flavors present. It is also necessary to stabilize the
gluten, help retain the moisture and control the fermenting yeast,
which in turn will affect the crumb or texture of bread and the
crust color. Fermentation is too rapid in dough with too little salt,
which checks the growth of yeast so more sugar is converted to
gas. Because the gluten is also weakened, it offers less resistance
to the gas expansion, leaving too much volume and loose crumb
texture. The bread lacks brightness and the flavor is insipid. Too
much salt seriously retards yeast activity. Excessive amounts will
stop fermentation. With the yeast activity slowed down, there is
a corresponding of the tightening of the gluten resulting in a
smaller volume. At worst, the result is a heavy, rubber like mass
with a taste of excessive salt.
YEAST – is a living organism of the fungal family of plants, which
changes sugar into CO2 (carbon di oxide), alcohol and other by-
products. The gas is caught up in the gluten network, which
4. aerates the dough. The second function of yeast, equally vital to
producing a quality bread, is to assist the ripening or mellowing of
the gluten in the dough, so that when the item is baked, the
gluten is in a condition which gives evenly to the expanding gases
and at the same time retains them (gases). For fermentation to
occur, yeast needs a source of glucose (a simple sugar). Small
amounts of glucose and fructose in the dough are fermented
directly by the yeast. Other sugars and carbohydrates are
converted to glucose by enzymes in the flour. Yeast must be in a
good condition to work efficiently. It should be cool to the touch
and a creamy color. If it is dark ad of a soft sticky consistency,
with an unpleasant odor, then it should not be used. Small
quantities can be kept pressed into a small bar and stored in a
cool place. Yeast works best between 25C and 28C. Above this,
the fermentation is rapid but gets progressively weaker as the
temperature increases until 55C to 60C, when yeast get killed.
Between 23C and 25C, yeast works slowly, till at 25C,
fermentation stops. It should never be mixed with dry salt or
sugar or dispensed in a strong solution of either, which will kill
the yeast. As a living organism, it can never be dissolved in liquid.
FLOUR - there are two basic types of flour used for bread
making, whole meal and strong white flour. Whole meal flour
contains whole-wheat grains, with nothing added or taken away
during processing, Strong with flour has higher protein content
and therefore more gluten than soft cake flour. Whole meal
flours have a higher water absorption rate than white flours so
the dough may be stickier. Extra enzymes in the bran coating of
the grain speed up the dough ripening so the dough temperature
should be a little cooler to slow down the fermentation. Because
the physical and chemical changes in the dough are more rapid,
whole meal dough needs shorter fermentation.
5. GLUTEN - Without gluten in the dough, there could be no bread.
Gluten is developed in bread during the manipulation (mixing) of
the dough, when two proteins – glutenin and gliadin combine in the
presence of moisture (water) to form gluten. Gluten strands
traps the gas generated by the yeast and holds it in the dough
structure. When it coagulates, it becomes the framework of the
dough, so that it does not collapse. Gluten is conditioned by many
factors including the amount of yeast and how active it is, the
amount of salt and water in the dough, fermentation time, dough
temperature, the acidity of the dough and manipulation
(kneading). Given good material and correct balance, nothing
contributes to good bread making than properly made dough. The
kneading, fermentation and the knocking back are also important.
Proper mixing gives gluten the opportunity to absorb the
maximum water and become thoroughly hydrated.
IMPROVERS - contain chemicals, which would be produced in
dough naturally, given time, under the skilled eye of the baker.
The are used in no Time dough, 1 to 1 1/2 % for rich dough and 2½
% in leaner dough. For basic bread goods 2% improver are added
to the flour, water salt and yeast, and is calculated on the basis
of the flour only. For dough that is enriched with fat and sugar
and eggs, 1 to 1 1/2% is enough. The active ingredients in a
typical improver would include sugar, pure emulsifier, soya or guar
flour, ascorbic acid (vitamin C) and enzyme active malt flour.
RETARDATION
Retardation is the arresting of fermentation at temperatures
between 2°C and 4°C. It enables the dough to be made in bulk,
6. retarded and then baked through the day as and when required.
This ensures freshness and standard quality. Enriched dough
which ferments slowly, retard the best and can be kept for up to
72 hours. Retardation can be done in two ways: the dough is given
between 50-70% of its Bulk Fermentation Time (BFT), then rolled
out in 3 kgs-4kgs pieces to quickly take out its heat, and then
refrigerated. In the second method, the dough is again given 50-
70% of its BFT and then made into pieces, refrigerated and then
kneaded, and then brought back to room temperature. The final
proving should not be forced. The dough should be cooled before
retarding as a high temperature will extend fermentation before
retardation is effective. To avoid crusting of the dough, it should
be kept in the refrigerator at 75% humidity or in polythene bags.
DOUGH ENRICHMENT
Dough is sometimes enriched with fat, milk or egg yolks, to
increase the food value, add to the taste and flavour, and to
produce a softer crumb (texture) and also to retard staling. Salt
will have to be reduced when using salted butter. Fermentation is
slower in enriched dough, so the dough should be kept a little
softer and for a slightly longer time.
POINTS TO NOTE
- Take careful note of the formula/recipe and the method,
- See that the scales are accurate and the scale pans are clean.
- Carefully weigh the flour, sieve it, take temperature,
- Calculate water temperature and measure.
- Disperse yeast in a little water, add salt in the rest of the
water and add to the flour,
7. - Mix thoroughly until clear and elastic.
-Take the dough temperature and cover the dough to prevent skin
formation. - Prove in a place at the correct temperature or in the
prover.
- Knock back when proved according to the BFT.
- Prove rolls in the prover or at controlled temperature and
humidity.
- Cover with greased polythene sheet to prevent skin formation
- Egg/starch wash and cutting is best done when the dough is ¾
proved.
- Rolls are baked at 230°C with steam.
STEPS IN BREAD MAKING OPERATIONS
To start with, the ingredients should be correctly scaled and
weighed as per a good recipe. Baking is a science, it is essential to
begin correctly with the right ingredients in the correct
proportions.
1. FERMENTATION: the dough should be fermented for the
proper length of time, during which the yeast cells act on the
sugars and produce carbon dioxide and alcohol. A number of
physical and chemical changes take place during this time.
Physical changes include:
- steady increase in the volume of the dough and can be up to
five times its original volume
- increase in temperature by about 5°C to 6°C
- increase in the number of yeast cells by about 26% in straight
dough and 56% in sponge dough.
8. - Loss of moisture
- Change in the consistency of the dough – it becomes soft,
elastic and extensible
Chemical changes include:
- the PH of the dough reduces from 5.5 to 4.7 due to the
production of acetic acid, lactic acid, sulphuric acid and
hydrochloric acid
- formation of maltose by diastatic enzymes by acting on starch
- production of carbon dioxide and alcohol by enzymatic
reactions
- mellowing of the gluten by proteolytic enzymes present in the
flour and yeast.
Fermentation time will depend on:
- type of flour
- quantity of the yeast
- temperature of the dough
- presence of yeast food (sugar)
2. FERMENTATION CONTROL
It is important to control the fermentation so that the gas
production and the gas retention coincide as closely as possible.
If the peak of gas production in the dough is reached before its
gas retention capacity is at a maximum, then much of the gas will
be dissipated and not enough will be left to aerate the dough
when its extensibiity is at its highest point. On the other hand if
the dough reaches its optimum gas retention capacity before gas
production is at its highest rate, much of the gas will be lost
subsequently. Hence, fermentation control is important to have
9. the development of gas production and gas retention capacities at
a parallel and even rate.
3. GAS PRODUCTION:
Gas production will increase with:
- addition of malt and sugar
- the increase of yeast concentration
- the presence of yeast food
- high temperature of the dough (35°C)
Gas production decreases with:
- addition of salt
- excess amounts of yeast foods
- higher temperature of the dough (above 35°C)
4. GAS RETENTION
gas retention is governed by chemical and physical factors such
as minerals, moisture, PH, proteolytic enzymes and oxidising
agents, mixing, dough expansion, punching (knocking back).
5. FERMENTATION LOSSES
The weight loss in fermented dough is in the range of 0.5 to 4%.
However, under average conditions it is 1%. The loss in weight is
normally attributed to the loss in moisture, which depends on the
10. temperature and the relative humidity. Minor loss may be
attributed to the escape of carbon dioxide.
6. KNOCK BACK
Punching of the dough in between fermentation periods:
- increases the gas retention of the dough
- equalises the temperature throughout the dough and ensures
more even fermentation.
- Reduces the retarding effect of excessive accumulation of
carbon dioxide
- Introduces atmospheric oxygen and stimulates yeast activity
- Aids the mechanical development of gluten by the stretching
and folding actions
The first punch is normally given when 60% of the fermentation
is complete and the second punch is given in half the time
required for the first punch.
7. DOUGH MAKE UP
The function of dough make up is to transform the dough into
properly scaled and moulded dough pieces which after prooving
and baking will yield the desired bread. The operations involved
include:
a) Scaling (dividing): the dough is divided into individual pieces of
pre determined uniform weight and size. The weight of the
dough depends on the final weight of the dough. Generally, 12%
extra dough is weighted to compensate for the baking losses.
Dividing should be performed in the minimum amount of time to
ensure even weight as the dough is scaled on volumetric basis.
11. Longer time changes the density of the dough due to
production of carbon dioxide by yeast, thereby changing the
weight of the divided dough. If there is delay n dividing,
corrective steps such as de gassing the dough or increasing
the size of the dough should be taken. The de gassers are
essentially dough pumps which fed the dough into the hopper
and in the process remove most of the gas. The advantage of
using de gassers are:
- more uniform scaling
- uniform texture and grain of the bread.
b) Rounding The dough pieces which had lost a good part of the
gas during the dividing, is irregular in shape and sticky with
perhaps cut surfaces. The function of the rounding (using a
rounder), is to impart a new continuous skin that will retain the
gas as well as reduce the stickiness.
c) Intermediate Proof: Dough that has undergone dividing and
rounding operations has lost much gas, lacks extensibility and
will tear easily. It is rubbery and will not mould properly. To
restore a more flexible and pliable structure, which will
respond well to the manipulations of the moulder, it is
necessary to let the dough rest while the fermentation
continues.
d) Moulding: The dough is now moulded into the required shapes.
9. FINAL PROOF
The purpose of the final proof is to relax the dough from the
stress received during the moulding operations and to facilitate
the production of gas in order to give volume to the loaf. It also
12. changes the tough gluten to a good, mellow and extensible
character.
10 BAKING
It is the most important step in bread making and the heat
transforms the unpalatable dough into a light porous readily
digestible and flavoured product. The factors that influence the
quality of baked products are the baking temperature, humidity
and the duration of baking (baking time). There are two types of
changes that take place during baking.
Physical Changes:
1. Film Formation: when the dough is placed in the oven, the
effect of heat is the instantaneous formation of a thin
expandable surface film. The length of the time that the film
remains expandable depends on the temperature and the
moisture conditions of the oven.
2. Oven Spring: Sudden expansion of the dough volume by about
1/3rd
of its original size in the oven is called oven spring. In
short, it is the difference in height of the product, before and
after baking. The dough piece containing millions of minute gas
cells, under the influence of heat, begins to expand. As the
pressure in the gas cells increases and causes expansion of cell
walls, the carbon dioxide generated by yeast in the dough is
liberated at about 50°C. the freed gas increases the pressure
in the gas cells causing expansion of the dough. The
evaporation of alcohol and other low boiling point liquid
increases the gas pressure, leading to an additional expansion
of gas cells.
13. Chemical changes:
1. Yeast Activity: the yeast in the dough will generate carbon
dioxide and alcohol with the rate of generation increasing the
temperature until the thermal death point of yeast (60°C) is
reached.
2. Starch Gelatinization: the oven spring due to the softening of
gluten in the early stages of baking is counter acted by the
starch swelling which begins at about 54C. The degree of
gelatinizaton is restricted by the limited availability of water.
3. Gluten Coagulation: Starch geltinization is associated with
water absorption resulting in the removal of water in gluten as
it denatures, Gluten coagulation sets in at about 74°C and
continues till the end of baking. In this process, gluten is
transformed into a semi-rigid cell structure. The major change
that takes place during baking is the re distribution of water
from gluten phase to starch phase.
Vernon Coelho
ihm mumbai
2008-09