This document provides information on various yeast fermented bakery products. It discusses the key ingredients used in making bread and other yeast-raised foods like flour, yeast, sugar, shortening agents, eggs, salt, and water. It also provides details on the production processes and recipes for various bakery items including buns, bagels, pretzels, croissants, danishes, and crackers. The roles of each ingredient in the fermentation and leavening processes are explained. Different types of yeast and their usage in bread making are also covered.
Microbiology is the study of living organisms that are so small that they can only be observed with the aid of a powerful microscope. In food microbiology, the organisms of concern are usually classified as bacteria, fungi (yeasts and molds), viruses, and parasitic protozoa
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.
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 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
Microbiology is the study of living organisms that are so small that they can only be observed with the aid of a powerful microscope. In food microbiology, the organisms of concern are usually classified as bacteria, fungi (yeasts and molds), viruses, and parasitic protozoa
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.
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 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
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.
An Introduction To Food Microbiology-Scope of food microbiology,Microorganisms important in food Microbiology,Factors affecting the growth and survival of microbes in food
We designed a presentation brochure for Sultan bakery (Sochi, Russia). They have been making lokum, baklava, pita and phyllo dough for 18 years now. 23 pages dedicated to history, ingredients, products, contacts - with sometimes very different design.
Format: PDF, file size: 43.1 Mb.
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.
An Introduction To Food Microbiology-Scope of food microbiology,Microorganisms important in food Microbiology,Factors affecting the growth and survival of microbes in food
We designed a presentation brochure for Sultan bakery (Sochi, Russia). They have been making lokum, baklava, pita and phyllo dough for 18 years now. 23 pages dedicated to history, ingredients, products, contacts - with sometimes very different design.
Format: PDF, file size: 43.1 Mb.
LF Energy Webinar: Electrical Grid Modelling and Simulation Through PowSyBl -...DanBrown980551
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Then welcome to this PowSyBl workshop, hosted by Rte, the French Transmission System Operator (TSO)!
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1. Unifying Large Language Models and Knowledge Graphs: A Roadmap.
https://arxiv.org/abs/2306.08302
2. Microsoft Research's GraphRAG paper and a review paper on various uses of knowledge graphs:
https://www.microsoft.com/en-us/research/blog/graphrag-unlocking-llm-discovery-on-narrative-private-data/
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All of this illustrated with link prediction over knowledge graphs, but the argument is general.
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JMeter webinar - integration with InfluxDB and GrafanaRTTS
Watch this recorded webinar about real-time monitoring of application performance. See how to integrate Apache JMeter, the open-source leader in performance testing, with InfluxDB, the open-source time-series database, and Grafana, the open-source analytics and visualization application.
In this webinar, we will review the benefits of leveraging InfluxDB and Grafana when executing load tests and demonstrate how these tools are used to visualize performance metrics.
Length: 30 minutes
Session Overview
-------------------------------------------
During this webinar, we will cover the following topics while demonstrating the integrations of JMeter, InfluxDB and Grafana:
- What out-of-the-box solutions are available for real-time monitoring JMeter tests?
- What are the benefits of integrating InfluxDB and Grafana into the load testing stack?
- Which features are provided by Grafana?
- Demonstration of InfluxDB and Grafana using a practice web application
To view the webinar recording, go to:
https://www.rttsweb.com/jmeter-integration-webinar
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Paper presented at SYNERGY workshop at AVI 2024, Genoa, Italy. 3rd June 2024
https://alandix.com/academic/papers/synergy2024-epistemic/
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Smart TV Buyer Insights Survey 2024 by 91mobiles.pdf91mobiles
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2. INTRODUCTION Bread and other yeast-raised bakery foods are widely consumed and desired, because of their appealing flavour and light, porous texture, properties which depend largely on yeast fermentation. Leavening by the action of yeast was known to the Egyptians as early as 2000BC. The role of baker’s yeast (Saccharomycescerevisiae) in producing leavened bread depends on two factors:-the ability of yeast to generate carbon dioxide and alcohol through the breakdown of simple sugars, and the unique ability of wheat flour proteins to form films in dough that trap evolved gases.
4. FLOUR It is the primary ingredient of most bakery foods. It comprises up to 95% of all the ingredients.
5. YEAST Most of the yeast used by wholesale bakers is available in the form of fresh compressed yeast, granular, or as cream yeast Yeast fermentation leads to gas production which, in turn, leads to leavened dough Most bread doughs are made with 2–3% fresh compressed yeast, based on flour
6. Continued.. Instant yeast exhibits more activity than regular active dry yeast due to improved drying techniques, and can replace compressed yeast at a rate of 33–40%.
7.
8.
9. SHORTENING AGENTS Added to produce tenderness and to perform many other specific functions in the finished product. 1.Animal and vegetable fats 2.oils 3.Butter *Fat addition yields a 20% volume increase.
10.
11. EGGS Used up to 20%, based on flour, to achieve richness and to influence color and flavor. Some bakery foods, eg, sweet goods, croissants, and puff pastry, are often washed with egg wash,prior to baking to obtain a rich, golden brown color in the finished product.
12. SALT In breadmaking, salt, used at roughly 2% based on flour, provides flavor, moderates yeast fermentation by increasing the osmotic pressure in dough, and toughens gluten proteins
13. WATER The components of yeast-raised doughs and chemically leavened batters are dispersed in water. Water for dough mixing is generally not softened because the minerals in hard water may be beneficial, tending to strengthen gluten proteins.
14. ENZYMES Adequate amylolytic enzymes must be present in dough for several reasons The amylase from subtilis, which is relatively heat stable and partly survives the baking process for further starch modifications, is utilized by some wholesale bakers to slow down the firming of bread
15. ENRICHING INGREDIENT Most commercially produced white breads are enriched with added thiamin4.0,riboflavin2.4,iron27.5,niacin33 all in g/kg
18. Hamburger Ingredients 1 pound ground beef 1/2 cup diced onion 2/3 cup chunky salsa 1/2 cup ketchup 1/2 cup packed brown sugar 1 egg 1/2 cup quick cooking oats salt and pepper to taste
19. METHOD In a bowl mix ground beef, diced onion,ketchup,suger,egg,oats,salt and pepper and fry patties. fry patties for 4-5min.
20. Hot Dog Buns Ingredients 1 cup milk 1/2 cup water 1/4 cup butter 4 1/2 cups all-purpose flour 1 (.25 ounce) package instant yeast 2 tablespoons white sugar 1 1/2 teaspoons salt 1 egg
21. METHOD Heat milk,water and butter at 120 F Mix 3/4th cup flour,yeast,suger and salt Mix milk in the flour and add egg Stirr in remaining flour, ½ cup at a time Beat well after each addition Knead the dough untill required consistency Divide the dough in rectanguler shape Roll up tightly Allow it to raise for 20-25min Bake at 200 c for 10-12min
22. Sweet Roll Ingredients 1/2 cup warm water (110 degrees F/45 degrees C) 1/2 cup warm milk 1 egg 1/3 cup butter, softened 1/3 cup white sugar 1 teaspoon salt 3 3/4 cups all-purpose flour 1 (.25 ounce) package active dry yeast 1/4 cup butter, softened
23. English Muffins Ingredients 1 cup milk 2 tablespoons white sugar 1 (.25 ounce) package active dry yeast 1 cup warm water (110 degrees F/45 degrees C) 1/4 cup melted shortening 6 cups all-purpose flour 1 teaspoon salt
24. METHOD Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise.
25. 3.Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour. 4.Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast. Great with orange butter, or cream cheese and jam.
26. Bagels Ingredients 4 1/2 cups all-purpose flour 3 tablespoons white sugar 1 1/2 teaspoons salt 1 (.25 ounce) package active dry yeast 1 2/3 cups warm water 2 tablespoons margarine 1 tablespoon white sugar 2 teaspoons salt
27. METHOD Mix together theflour,sugar,salt, yeast, water, and butter in the bread machine. Remove from bread machine. Divide dough into 12 pieces; shape 3 pieces into smooth balls Poke a 1 inch hole in each. Drop bagels into a large skillet with 1 inch water (simmering) with sugar and salt in the water. Cook on medium low heat for 3 minutes, turn and cook 2 minutes; turn again, cook 1 minute more. Drain on towels and Place on greased cookie sheet. Bake at 375 degrees F (190 degrees C) for 20-25 minutes. Remove from sheets and cool.
28. Pretzels INGREDIENTS 4 1/2 teaspoons active dry yeast 1 teaspoon white sugar 1/2 cup warm water 2 cups warm milk 6 tablespoons vegetable shortening 2 eggs 6 cups all-purpose flour, divided 1 tablespoon vegetable oil 1/4 cup white sugar 1 1/2 teaspoons salt 1/2 cup baking soda 4 cups water 1/4 cup melted butter
29. METHOD Sprinkle the yeast and sugar over 1/2 cup of warm water in a small bowl. The water should be no more than 100 degrees F. Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Add milk, shortening, eggs, oil,flour,sugar, and salt. Blend with an electric mixer on medium speed until smooth. Mix in remaining 3 cups of flour by hand, 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a floured surface, and knead until smooth and elastic, about 5 minutes. The dough will be sticky.
30. 7. Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour. Uncover the dough and punch it down. 8.Preheat an oven to 350 degrees F (175 degrees C). 9.Pull off baseball size portions of dough and roll into "snakes" 10.Set each formed bun aside. 11.Mix the baking soda and 4 cups hot water in a bowl. Dip each bun in the baking soda solution before placing on a baking sheet. Brush each bun with melted butter and sprinkle with salt. Bake in the preheated oven until brown, 20 to 25 minutes. Cool on a wire rack or brown paper bag
31. Croissants INGREDIENTS 1 1/4 teaspoons active dry yeast 3 tablespoons warm water (110 degrees F/45 degrees C) 1 teaspoon white sugar 1 3/4 cups all-purpose flour 2 teaspoons white sugar 1 1/2 teaspoons salt 2/3 cup warm milk 2 tablespoons vegetable oil 2/3 cup unsalted butter, chilled 1 egg 1 tablespoon water
32. METHOD Combine yeast, warm water, and sugar. Allow to stand until creamy and frothy. Measure flour into a mixing bowl. Dissolve sugar and salt in warm milk. Blend into flour along with yeast and oil. Mix well; knead until smooth. Cover, and let rise until over triple in volume. Deflate gently, and let rise again until doubled. Massage butter until pliable. Pat dough into a rectangle. Smear butter over top two thirds, leaving margin all around. Fold unbuttered third over middle third, and buttered top third down over that.
33. 9.Turn 90 degrees, so that folds are to left and right. Roll into rectangle. 10.Fold in three again. Sprinkle lightly with flour, and put dough in a plastic bag. Refrigerate 2 hours. Unwrap, sprinkle with flour, and deflate gently. Roll to a rectangle, and fold again. Turn 90 degrees, and repeat. Wrap, and chill 2 hours. 11.To shape, roll dough out to rectangle. Cut in half crosswise, and chill half while shaping the other half. 12.Roll out to rectangle. Cut into three squares. Cut each square in half diagonally. Roll each triangle lightly to elongate the point, and make it long. 13.Bake in a preheated 475 degrees F (245 degrees C) oven for 12 to 15 minutes
34. Danish Pastry INGREDIENTS 2 cups unsalted butter, softened 2/3 cup all-purpose flour 2 1/2 cups milk 1/2 cup white sugar 2 teaspoons salt 4 1/2 teaspoons active dry yeast 8 cups all-purpose flour 2 eggs 1 teaspoon lemon extract 1 teaspoon almond extract
35. METHOD In a medium bowl, cream together the butter and 2/3 cup of flour. Divide into 2 equal parts, and roll each half between 2 pieces of waxed paper into a 6 x12 inch sheet. Refrigerate. In a large bowl, mix together the dry yeast and 3 cups of the remaining flour. In a small saucepan over medium heat, combine the milk, sugar and salt. Heat to 115 degrees F (43 degrees C), or just warm, but not hot to the touch. Mix the warm milk mixture into the flour and yeast along with the eggs, and lemon and almond extracts. Stir for 3 minutes. Knead in the remaining flour 1/2 cup at a time until the dough is firm and pliable. Set aside to rest until double in size. Cut the dough in half, and roll each half out to a 14 inch square. Place one sheet of the cold butter onto each piece of dough, and fold the dough over it like the cover of a book. Seal edges by pressing with fingers. Roll each piece out to a 20x 12 inch rectangle, then fold into thirds by folding the long sides in over the center. Repeat rolling into a large rectangle, and folding into thirds. Wrap in plastic and refrigerate for at least 30 minutes.
36. 4.Remove from the refrigerator one at a time, and roll and fold each piece two more times. Return to the refrigerator to chill again before shaping. If the butter gets too warm, the dough will become difficult to manage. 5.To make danishes, roll the dough out to 1/4 inch thickness. The dough can be cut into squares, with a filling placed in the center. Fold 2 of the corners over the center to form a filled diamond shape. Or, fold the piece in half, cut into 1 inch strips, stretch, twist and roll into a spiral. Place a dollop of preserves or other filling in the center. Place danishes on an ungreased baking sheet, and let rise until doubled. Preheat the oven to 450 degrees F (220 degrees C). Danishes can be brushed with egg white for a shiny finish. 6.Bake for 8 to 10 minutes in the preheated oven, or until the bottoms are golden brown.
38. Crackers Ingredients 1 3/4 cups whole wheat flour 1 1/2 cups all-purpose flour 3/4 teaspoon salt 1/3 cup vegetable oil 1 cup water salt for sprinkling
39. METHOD Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the whole wheat flour, all-purpose flour, and 3/4 teaspoon salt. Pour in the vegetable oil and water; mix until just blended. On a lightly floured surface, roll out the dough as thin as possible - no thicker than 1/8 inch. Place dough on an ungreased baking sheet, and mark squares out with a knife, but don't cut through. Prick each cracker with a fork a few times, and sprinkle with salt. Bake for 15 to 20 minutes in the preheated oven, or until crisp and light brown. Baking time may be different depending on how thin your crackers are. When cool, remove from baking sheet, and separate into individual crackers.
40. cookies INGREDIENTS 1 cup vegetable oil 1 cup butter, softened 1 cup white sugar 1 cup packed brown sugar 1 egg 2 teaspoons vanilla extract 3 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup cornflakes cereal 1 cup rolled oats 1 cup chopped walnuts 1 cup unsweetened flaked coconut
41. METHOD Preheat oven to 375 degrees F (190 degrees C). Beat butter and sugars until fluffy. Slowly add oil and beat until oil is well incorporated. Add egg and vanilla, beat to mix. In a small bowl, combine flour, soda and salt. Add to butter mixture and stir just until mixed. Combine corn flakes, oatmeal, nuts and coconut and add to cookie mixture; mix just until combined.
42. 4.Use a cookie scoop to produce consistently sized cookies, but you can drop by rounded teaspoonfuls onto an ungreased cookie sheet, if you don't have a scoop. Bake at 375 degrees F (190 degrees C) for 12 minutes or until lightly browned. Since these are so rich, you can chill the individual balls of cookie dough and then freeze them in freezer bags. You can then take them directly from the freezer to the oven, just add a few minutes to the cooking time
43. BIBLIOGRAPHY ‘‘Bakery Processes and Products’’ inECT 1st ed., Vol. 2, pp. 273–287, by O. Skovholt, Quality Bakers of America. ‘‘Bakery Processes and Leavening Agents (Yeast-Raised Products)’’ inECT 2nd ed., Vol. 3, pp. 41–55, by W. B. Bradley, American Institute of Baking Department of Agriculture; inECT 4th ed., Vol. 3, pp. 876–902, by F. N. Y. Chung, Rhoˆne-Poulenc, Inc; ‘‘Bakery Processes, Yeast-Raised Products’’ inECT , posted by J. G. Ponte, Jr. and J. D. Payne, Kansas State University.
44. CITED PUBLICATIONS 1. H. E. Jacob,Six Thousand Years of Bread, Greenwood Press Publishers, Westport, Conn., 1970. 2. H. G. Muller,Baking and Bakeries, Shire Publications Ltd., Aylesbury, Bucks, UK, 1986 Fig. 1.Conventional dough process. (Courtesy of Union Machinery Division. American Machine & Foundry Co.)