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.
This Presentation deals with the Definition, History, Ingredients, Properties and Classification of the Candies. Classification includes Hard Boiled Candies and Soft Candies.
Discover a world of bread baking in your own kitchen and fill your home with the wonderful aromas of fresh-baked loaves with these recipes from around the globe. This collection includes everything from crusty French baguettes and airy Tuscan focaccia to classic Indian naan and cheesy Brazilian pao de queijo.
INTRODUCTION OF FOOD FERMENTATION AND PRODUCTIONpia baghel
In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms yeasts or bacteria under anaerobic conditions
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2. Is a food cooking method using
prolonged dry heat acting by
convection. It is normally done in
oven, the most common baked
item is bread.
3. •Baking flourished in the Roman
Empire.
•300 BC, pastry cooking became an
occupation for Romans
•(known as the pastillarium).
4. • Around 1 AD, there were more
than 300 pastry chefs in Rome.
• The Romans baked bread in an
oven with its own chimney, a had
mills to grind grain into flour.
5. • Eventually, because of Rome, the art
of baking became known throughout
Europe and spread to the eastern
part of Asia.
• In London, pastry chefs sold their
goods from handcarts. This
developed into a system of delivery.
6. • Paris, the first open-air café of
baked goods was developed
• Baking became an established
art throughout the entire world.
7. • 1604, the baking industry
brought to America with the
Jamestown colonist.
• 19th Century, baking industry saw
little change from Roman times.
8. • New improvements were in
oven construction and mixing
troughs and also in products.
• 19th Century bakers made
breads, cakes, pies, biscuits,
cookies and crackers.
9. • Early 1960’s the baking industry in
the Philippines was rated about the
same level in US in the mid-1800s
• At the present, the baking business
in the Philippines is a booming
occupation.
10.
11. FLOUR
This is the key
ingredient in making
baked products. It is a fine
meal or ground wheat or
fine soft powder that
comes from the root crops,
starchy vegetables and
other foods.
12.
13.
14.
15. (Refined Sugar or Table Sugar)
processed from sugar canoer
sugar beets syrup
16.
17. Kind of sugar that has not
completely purified. It is
used in products where the
flavour and color of the
brown sugar are desired.
