Bread and Baking Industry Group E: Hunza Hayat Asad Abdullah
Shahid Kandeel Shafique Ayesha Kaleem Fariha Munir Sehar Yousaf
Maarej Khan
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Introduction & Overview
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History One of humanity's oldest foods. Europe revealed starch
residue on rocks used for pounding plants. It is possible that
during this time, starch extract from the roots of plants, was
spread on a flat rock, placed over a fire and cooked into a
primitive form of flatbread. The source of yeast was ubiquitous,
the dough was left in open air and the airborne spores of yeast
leavened it. The Egyptians used little old dough with the new one,
these two dough were combined together and kneaded and then were
set to rise.
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Bread Types Pita bread Roti Whole meal breads Brown breads
White breads Rye breads Quick breads Gluten free breads
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Basic Ingredients Ingredients: Flour Salt Water Yeast Other
ingredients: Enzymes : alpha and beta amylase, Proteolytic enzymes
Sugar: for flavor and color Biological preservatives: mold
inhibitors, includes potassium acetate, sodium diacetate, sodium
propionate and calcium propionate
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Types of Flour Strong flour: From hard wheat High in protein
and gluten For bread making Soft flour: From soft wheat Low protein
content, high in starch. For cakes and biscuits
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Overview Dough formation: mixing of ingredients Kneading: to
develop gluten Leaving: generation of CO 2, expansion of dough
Baking: at around 250-300 0 C for 20-30 minutes. starch/sugaryeast
carbondioxide +ethanol
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Conditions Moisture = 12-14% (that is ideal for the prevention
of the bacterial growth). Fresh breads consists of around 40% of
moisture so in order to preserve it UV or fungicides are used pH=
4.5-6 Temperature = 28-30 0 C of dough after mixing and around
180-300 0 C for baking water = water of medium hardness to be used
as hard waters retards fermentation and soft water is slightly
acidic
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Process weighing and mixing of ingredients dough formation
kneadingleavingbakingcoolingslicingpackaging
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Significance in the Food Industry particularly in Pakistan
Bread making is found on a different level in Pakistan. Products
like Naan, Chapatti, different kinds of breads, Croutons, Crumpets,
Doughnuts etc. Bread and bread-like bakery products are found to be
items of everyday use.
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Desired characteristics in the final product The major
difference between a low quality product and a high quality one in
baked goods is its: Dryness Taste Texture Shelf life Aroma
Smell
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Microbes and starter culture involved Most common starter
culture is Saccharomyces cerevisiae (Yeast) Yeast cells have a big
role in raising the dough, its development, flavor, aroma and
texture. For bread making the amount of yeast used is 2-3 kg for
100 kilos of flour. There are two types of yeasts namely dry and
wet. Different forms of yeast used are: o Fresh yeast - a firm,
moist, cream-coloured block o Dried yeast - comes in small granules
that are first reconstituted with warm water and sugar and
powdered
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Bread Types & Pathways
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Bread Types: Gluten(Wheat) / Gluten Free? Gluten is a stretchy
substance that holds carbon dioxide in baked goods and gives these
goods their texture and structure. Found in : wheat, rye, barley,
spelt, and triticale Possible diseases: o Celiac disease o Gluten
sensitivity o Gluten intolerance
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Plain(Wheat) Bread Production Gas Production o Saccharomyces
cerevisiae responsible for gas production together with adding
flavor and dough development. o Sucrose glucose + fructose + CO2 (
rapid production) o CO2 lowers the P H of the dough Dough
development o CO2 and ethanol alters the dough rheology o
Glutathione weakens the gluten-gluten bond o Dough slackens o Low
bread volume
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Flavor Production o Yeast and its metabolites o 150 volatile
compounds in dough (alcohols, esters, aldehydes, ketones) o
Proteins and amino acid content of yeast reacts during backing o
90% aroma produced while baking Plain(Wheat) Bread Production
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Composite of proteins gliadin and glutenin Contributes to
staling properties Gluten is harmful for people with celiac disease
and wheat allergies So,there is high demand of gluten-free bread
Gluten Free Bread Production
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Bread is the most challenging gluten free baked product. Gluten
is required for: o Elasticity o Staling properties o Gas retaining
ability which produce airy structure and tender crumb Gluten Free
Bread Production
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Bread Varieties Comparative Analysis Wheat Bread Consistent
looks and taste Generally invariable taste at both scales Texture
is more or less the same Lighter Bread, cookies and pastries are
well raised. Additives and kneading are needed Gluten Free Bread
Different look and taste Better taste in small scale production
Texture varies with flour type used Denser Bread does not rise as
high and cookies, pastries are flatter No additives and kneading
needed
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Basic Pathway of Bread Fermentation Wheat Bread Gluten Free
Bread weighing and mixing of ingredients dough formation
kneadingleavingbakingcoolingslicingpackaging Mixture of ingredients
Dough division Shapingfermentationbakingwrapping
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Statistics & Innovations
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Statistics
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Interesting Facts 1. Egyptian Belief 2. Napolean 3. A universal
sign of peace. 4. Largest pita bread. 5. Superstition 6. Types of
bread 7. Bread products.
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Bread improvers: 1. Oxidizing and reducing agents, 2. pH
regulators 3.Emulsifiers 4.Enzymes The addition of -amylase to
bread improvers will ensure that sufficient maltose will always be
present as a substrate for yeast fermentation. Recombinant yeast
strains Rapid fermentation. Improvement and Innovation
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1. What is the effect of co2 on PH of dough? 2. Difference
between gluten free and wheat bread? 3. Name any three kinds of
bread? 4. 5. Which ingredients are added to restore the staling
properties of gluten free bread? 6. What causes the dough raising?
starch/sugaryeast ?