The document outlines the 6 key steps to making bread: 1) mixing flour, water, salt, yeast and other ingredients; 2) fermentation where yeast and bacteria convert sugars into carbon dioxide causing the dough to rise; 3) kneading to form gluten making the dough elastic; 4) a second rising to allow more yeast activity; 5) baking to transform the dough into bread; and 6) cooling the finished bread so it does not become gummy.

1. Science of bread making
Anushikha Rachel Biswas

2. Mixture of flour , water,
salt , yeast & other
ingredients is made and
kneaded
Step 1: Mixing Step 2. Rising
(fermentation)
Fermentation happens when
yeast and bacteria convert
sugars mainly into carbon
dioxide. This causes the
dough to rise.
Step 3. Kneading
Step 4. Second Rising
• Second rise is the dough's final
rise that happens after shaping
and just before baking.
• It allows yeast more time to work,
which changes the actual fibers
within the dough.
• The second rise helps develop a
lighter, chewier texture, and a
more complex flavor.
Step 5. Baking
Baking is where dough is transformed
into bread.
Baking is done for 20 to 25 minutes, until
the crust is golden brown and a loaf
sounds hollow to the touch when you tap
it on the bottom.
Step 6. Cooling
The more the mixture is
kneaded , the more gluten
is formed. Gluten causes
the dough to become
elastic and stretchy.
Cooling process starts at the
surface layers of the loaf, and
gradually extends into the
centre of the bread crumb.
If cooling is not done, then the
bread will be gummy or sticky
and will lack flavor.