Bread and Baking Industry
Group E:
Hunza Hayat
Asad Abdullah Shahid
Kandeel Shafique
Ayesha Kaleem
Fariha Munir
Sehar Yousaf
Maarej Khan
Introduction & Overview
History
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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.
Bread Types
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Pita bread
Roti
Whole meal breads
Brown breads
White breads
Rye breads
Quick breads
Gluten free breads
Basic Ingredients
Ingredients:
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Flour
Salt
Water
Yeast
Other ingredients:
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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
Types of Flour
Strong flour:
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From hard wheat
High in protein and gluten
For bread making
Soft flour:
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From soft wheat
Low protein content, high in starch.
For cakes and biscuits
Overview
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Dough formation: mixing of ingredients
Kneading: to develop gluten
Leaving: generation of CO2, expansion of dough
Baking: at around 250-3000C for 20-30 minutes.
starch/sugar
yeast
carbondioxide
+ethanol
Conditions
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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 = 28-300C of dough after mixing and around 180-3000C for baking
water = water of medium hardness to be used as hard waters retards fermentation
and soft water is slightly acidic
Process
weighing and
mixing of
ingredients
dough
formation
kneading
leaving
packaging
slicing
cooling
baking
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.
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
Microbes and starter culture involved
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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
Bread Types & Pathways
Bread Types:
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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
Plain(Wheat) Bread Production
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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 PH of the dough
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Dough development
o CO2 and ethanol alters the dough rheology
o Glutathione weakens the gluten-gluten bond
o Dough slackens
o Low bread volume
Plain(Wheat) Bread Production
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Flavor Production
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Yeast and its metabolites
150 volatile compounds in dough (alcohols, esters, aldehydes, ketones)
Proteins and amino acid content of yeast reacts during backing
90% aroma produced while baking
Gluten Free 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
Bread Varieties Comparative Analysis
Wheat Bread
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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
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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
Basic Pathway of Bread Fermentation
Wheat Bread
Gluten Free Bread
weighing and
mixing of
ingredients
dough
formation
kneading
Mixture of
ingredients
Dough
division
cooling
baking
leaving
fermentation
Shaping
slicing
packaging
baking
wrapping
Statistics & Innovations
Statistics
Nations/Countries
Baking systems commonly used
USA
Sponge and Dough
Canada
Sponge and Dough, Instant Dough
UK
Instant Dough
Malaysia
Instant Dough, Fermented Dough
China
Sponge and Dough
Australia
Instant Dough
France
Fermented Dough
Spain
Instant Dough, Fermented Dough
Germany
Fermented Dough
Statistics
Sugar Concentration in dough across the globe (%age)
25
20
15
15
13
13
10
5
5
5
0
USA
Canada
UK
4
5
0
Malaysia
China
Minimum
Australia
0
France
Maximum
0
0
Spain
1
Germany
Interesting Facts
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Egyptian Belief
Napolean
A universal sign of peace.
Largest pita bread.
Superstition
Types of bread
Bread products.
Improvement and Innovation
Bread improvers:
1. Oxidizing and reducing agents,
2. pH regulators
3. Emulsifiers
4. Enzymes
•The addition of α-amylase to bread improvers will ensure that sufficient
maltose will always be present as a substrate for yeast fermentation.
Recombinant yeast strains
•Rapid fermentation.
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5.
What is the effect of co2 on PH of dough?
Difference between gluten free and wheat bread?
Name any three kinds of bread?
starch/sugar
yeast
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Which ingredients are added to restore the staling properties of
gluten free bread?
6. What causes the dough raising?
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