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!
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.
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!
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.
Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria under anaerobic conditions.
Or
Any metabolic process that releases energy from a sugar or other organic molecule, does not require oxygen or an electron transport system, and uses an organic molecule as the final electron acceptor
Fermentation usually implies that the action of microorganisms is desired.
The science of fermentation is known as zymology.
in microorganisms, fermentation is the primary means of producing ATP by the degradation of organic nutrients anaerobically
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 of Fermented food
Fermented foods are an extremely important part of human diet and worldwide may contribute to as much as one third of human diet.
Different types of fermented food isused in butter, cheese, bread, fermented vegetables,fermented meats etc.
The scope of food fermentation ranged from producing alcoholic beverages, fermented milk and vegetable products to genetically engineered super bugs to carry out efficient fermentation to treatment and utilization of waste and overall producing nutritious and safe products with appealing qualities.
2. Fermented Food Definition: Fermented foods are those food produced by modification of raw material of either animal or vegetable origin by the activities of microorganisms. Bacteria , yeast and moulds can be used to produce a diverse range of products that differ in flavor, texture and stability from the original raw material.
Or
Fermented foods are those foods which are subjected to action of microorganisms or enzymes to get desirable biochemical changes and cause significant modification to food.
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.
Fermentation / fermented food / type of fermented food / microbial action Sumit Bansal
Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic conditions. Fermentation usually implies that the action of microorganisms is desired.
Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria under anaerobic conditions.
Or
Any metabolic process that releases energy from a sugar or other organic molecule, does not require oxygen or an electron transport system, and uses an organic molecule as the final electron acceptor
Fermentation usually implies that the action of microorganisms is desired.
The science of fermentation is known as zymology.
in microorganisms, fermentation is the primary means of producing ATP by the degradation of organic nutrients anaerobically
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 of Fermented food
Fermented foods are an extremely important part of human diet and worldwide may contribute to as much as one third of human diet.
Different types of fermented food isused in butter, cheese, bread, fermented vegetables,fermented meats etc.
The scope of food fermentation ranged from producing alcoholic beverages, fermented milk and vegetable products to genetically engineered super bugs to carry out efficient fermentation to treatment and utilization of waste and overall producing nutritious and safe products with appealing qualities.
2. Fermented Food Definition: Fermented foods are those food produced by modification of raw material of either animal or vegetable origin by the activities of microorganisms. Bacteria , yeast and moulds can be used to produce a diverse range of products that differ in flavor, texture and stability from the original raw material.
Or
Fermented foods are those foods which are subjected to action of microorganisms or enzymes to get desirable biochemical changes and cause significant modification to food.
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.
Fermentation / fermented food / type of fermented food / microbial action Sumit Bansal
Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic conditions. Fermentation usually implies that the action of microorganisms is desired.
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.
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Fermentation of bakery products
1. Fermentation of Bakery Products
DEPARTMENT OF MICROBIOLOGY
GOVERNMENT COLLEGE UNIVERSITY FAISALABAD
Iqbal Danish
m.Phil 2nd semester
2. Definition
The chemical breakdown of substance by bacteria, yeast
or other microorganisms typically involving effervescence
and the giving off heat is called fermentation.
3. Fermentation:
Fermentation in bakery products occurs when yeast
converts the sugar, present in flour and dough, into
carbon dioxide and alcohol.
CO2 enables the dough to rise and alcohol provides the
main flavor in bakery products.
4. HISTORY:
Fermentation of bread by the action of yeast was known to
Egyptians as early as 2000 B.C.
The practice was to use a little old dough “to start” the new
dough.
These two dough were mixed together and allowed to ferment
for some hours before baking.
They made approximately 50 varieties of bread.
In 1860 Louis Pasteur discovered why bread rises and the role
of yeast in this process.
6. Leavening agent:
A substance causing expansion of doughs and batters by the
release of gases such as CO2 within such mixtures, producing
baked products with porous structure.
Such agents include air, steam, yeast, baking powder, and
baking soda.
Sour dough uses lacto bacilli and wild yeast as leavening
agents.
7. Ingredients of bakery products:
FLOUR:
It is the primary ingredient of most bakery foods.
It comprises up to 95 % of all ingredients.
It is made up of starch, proteins and minerals.
Different types of flour are rye flour, bread flour , cake flour
etc.
8. Sugar:
It provides sweetness and also supports the growth of yeast
Also provides attractive brown color.
Water:
It hydrates the flour and helps the yeast to multiply and rise the
bread by forming the by products
9. Eggs:
Act as a leavening agent and maintain the texture of cake or baked
product. The also hold together the other ingredients.
Salt:
It provides flavor, control yeast growth and makes dough more
elastic.
Yeast:
Scientific name : Saccharomyces cerevisiae
It is necessary for fermentation, unicellular fungi that feeds on
starch and sugar.
It acts as a leavening agent by gas production
pH requirement 4.5-6.0
10. TYPES OF YEAST
Fresh Yeast:
Soft solid in form
Highest moisture content i.e. 67-72%
Present in active state
Shelf life is 2-3 weeks.
Active dry yeast :
Dry and granular form of yeast
6-8% moisture content
Must be rehydrated before use.
Long shelf life, 2-12 months in refrigerator
11. Instant yeast:
Also in granular form
4-6% moisture content
Longest shelf life, more than a year
Does not need to be rehydrated
Can be added directly to the dough
Hence it activates more quickly than active dry yeast
12.
13. Chemistry of bread making:
Flour and water:
Flour contains high levels of glutenin and gliadin proteins which are
collectively called gluten.
When water is added, these proteins form a network held together by
hydrogen bond and disulfide cross links.
Gluten trap the bubbles of gas.
14. Starch and sugar:
Flour contains starch
Amylase converts starch to maltose.
Maltase in yeast converts this to glucose
Glucose can be used by yeast for fermentation and in
providing flavor
Yeast and fermentation:
Yeast help to convert sugars into carbon dioxide and ethanol.
The bubbles of carbon dioxide formed cause the bread to rise.
Alcohol contributes to the flavor as well as it also helps the
bread to rise.
15. Methods of bread making
1. Ingredient selection and scaling
2. Mixing
3. Primary Fermentation
4. Divide and pre-shape
5. Bench rest
6. Final shaping
7. Final fermentation
8. Scoring
9. Baking
10. Cooling
16. 1.Ingredient Selection & Scaling:
Ingredients used are flour, water, salt and yeast
We measure all of our ingredients in grams on scale.
2. Mixing:
There are two stages to the mixing process: the first is to incorporate
ingredients.
The second is to develop the gluten structure that is able to retain
gas produced during fermentation.
3. Primary Fermentation:
This is done in covered container. Yeast converts sugars into CO2,
alcohol and organic acids.
17. 4. Divide and Pre-shape:
When the dough is properly fermented, it is time to divide it to the
desired size and give the divided pieces a pre-shape.
5. Bench Rest:
Bench rest is typically 15-20 minutes long and during that time, the
gluten network, which has been made more elastic through handling,
will relax and become more extensible.
6. Final Shaping:
After shaping, the dough must be set somewhere to rest during its
final fermentation.
18. 7. Final fermentation:
For it dough pieces are placed in temperature and humidity control
cabinet in a proof-box. The dough gain its basic flavor and
leavening gases are generated.
8. Scoring:
Most loaves will be scored, or cut, just before they are baked.
Scoring is typically done with a razor blade.
19. 9. Baking:
Converts dough into edible product and gases also expand.
It also aids moisture for proper crust development and caramelization
of starches to give brown color.
10. Cooling:
Bread must be cooled before it is cut and it allows gluten strands to
cool and reconnect.
It also evaporate gas and moisture.
20. Factors that affect yeast activity and the
degree of fermentation:
Yeast activity is not limited to fermentation step
It is activated when mixed with ingredients
Its activity is ceased during final baking process
FACTORS:
Fermentation time
Fermentation temperature
Specific ingredients in dough formulation
Dough pH
Yeast
Presence of antimicrobial agents
21. .
FERMENTATION TIME:
Time yeast get to act on sugars
For distinctive flavor and texture
Longer time, more fermentation
Rate declines with time at constant temperature
But does completely stops
FERMENTATION TEMPERATURE:
Higher temperature, more activity
Optimum temperature is 75F-85F
1 degree rise in temperature results in 3-5 % increase in rate
22. .
Fermentation generates heat
Used to monitor degree of fermentation
LEVEL OF WATER:
Stiffer dough take more time to ferment
With additional water , osmotic pressure on yeast cell reduces
Results in increase in rate and activity
LEVEL OF SUGAR AND SALTS:
Fermentation is retarded in high conc. of sugar & salt
Rate decreases if conc. exceeds 5%
More with sucrose, glucose and fructose than with maltose
Flour as primary source of sugars (0.5-1%)
Fermented in 1-5 hours
Salts inhibit yeast activity above level of 1%
27. ADVANTAGES OF FERMENTATION OF
BAKERY PRODUCTS:
Healthy Diet:
High in Carbohydrates so it is a healthy food to get energy, it contains
about 25g of Carbohydrates in 2 slices of bread.
Add microbes to gut:
Fermented foods helps to get a supply of live good bacteria e.g. yogurt,
lactobacillus etc
Food become more digestible:
Compounds converted to simpler forms. E.g.
Milk lactic acid, glucose and galactose, which makes products easy
to digest like in milky bread etc
28. Changes taste:
Make food pleasantly sour, tangy, and develops flavor.
Eliminates anti-nutrients:
The nutrients which interferes with absorption of other
nutrients can be destroyed by fermentation like Fe+2 and
Zn+2 decreases absorption. These broken down in
fermentation and minerals become available.
Increase micronutrients:
Vitamin increase in food like vitamin B, iron, calcium,
vitamin D & A.
29. Lower in fat:
No oil or deep frying is use in fermentation.
Very low amount of oiling is done at start for triggering the
process
Decrease cooking time:
Foods that are indigestible or tough improved by
fermentation, decrease need of cooking and fuel like
cellulose converted to glucose
30. Disadvantages of fermentation:
Possible Of Trans Fats Presence:
Plastic pack bakery products can contain trans fats by
manufacturer because they are inexpensive and extend
product life.
It is result of unhealthy cholesterol , increase heart
diseases, strokes and diabetes.
Refined flour and sugar:
Refined flour have many of their nutrients removed
during processing.
Sugar is also no more good nutrient it leads to heart
disease
31. Alcohol production:
Some fermented food products contain alcohol as a by product even
it is in small amount but effect cell of body cause damage to liver
and nerves.
Ammonia production:
15% ammonia is also produced which is dangerous cause liver
damage.
Vinegar present:
This acid used in food for sour and sharp taste in pizza etc.
It can cause teeth erosion due to its acidity.
It can cause caustic burn to stomach & oesophagus
Lactic acid production:
Lactic produce in our muscle make them stiff so if it is present in
food and we intake it then it again make muscle stiff.
32. Carbonic acid:
It is harmful, present in fermented food products and soft
drinks. It effect teeth, stomach and immune cells of our
body.
Low in nutrition:
Sometimes microbes in product utilize nutrients for their
own growth and nutrient level depletes.
For example: B12 vitamin utilize by bacteria for their
own growth.
Gastric cancer:
Fermented food increase the risk of developing gastric cancer
while diet in non fermented food reduce it. Fermented food
contain some time high amount of different acids, nitrites
nitrate & different salts which lead to gastric cancer