Bread
•Bread
is a staple
food prepared
by baking a dough of
flour and water and often
additional ingredients, such as
butter or salt to improve the
taste.
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Bread Ingredients
Flour
 Yeast
 Water
 Salt
 Optional Ingredients in Bread:
 Bread Sweeteners
 Dough Conditioners
 Egg
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Flour
Flour is the primary ingredient of any bread recipe.
Flour contains gluten, a protein that provides
elasticity and the basic structure of bread.
 Bread made from flour that does not have the germ
or bran has lesser nutrients and fiber.

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Yeast

In presence of water, yeast makes use of the
sugar present in the flour and releases carbon
dioxide. Carbon dioxide is a gas that rises within
the dough. The gluten present in flour makes the
dough elastic. So, as the carbon dioxide bubbles
are formed in the dough, instead of making holes
and escaping, the gas bubbles make the dough
rise.
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Water

Water helps to combine all the
ingredients together. It also aids in
activating yeast that releases carbon
dioxide.
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Salt

Salt allows the baker a control over the
rising of bread by strengthening gluten in
flour. As it slows down the rising process
of bread, salt allows the dough to develop
flavor.
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Egg

When lots of eggs are used, they add a distinct
flavor to bread. They also act as a leavening
agent. Fat in the yolk increases the tenderness
and light texture of bread. It also gives a smooth
texture to the finished product.
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Bread Sweeteners

If included in bread recipe, the major role of sugar is
to provide food for yeast. However, this does not
necessitate addition of sugar to the dough as flour
itself has enough sugar for the yeast to produce
carbon dioxide. Hence sugar is primarily used to add
a sweet flavor to the bread. It also contributes to
browning of the bread.
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Dough Conditioners

Dough conditioners like calcium dioxide,
potassium iodated, ascorbic acid, etc. are
used by bakers for greater control over
the baking process.
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SAFETY REGULATIONS
Bakers must be vigilant when they are
sourcing ingredients.
They also need to have means of
screening new employees.
Good cleaning and sanitation practices
to remove allergen residues from
equipment and the food production
environment is always important.
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Bakers have to identify best
practices for cleaning tasks;
train the sanitation staff to
adhere to the best practice;
inspect all areas of the
bakery on at least a
monthly frequency to
effectively identify issues
and to take corrective
actions; establish and keep
an effective and up-to-date
master sanitation schedule
that tracks cleaning tasks
and established frequency.
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SAFETY REGULATIONS IN
PACKAGING

Bakers must take special care during the
ingredient packaging materials and conveyors.
Plant operators must be careful when cutting
ingredient bags so as not to create loose
pieces, and conveyors must often be inspected
to observe for wear and cracks. Care must be
taken with wooden pallets to make sure that
neither the pallet nor the product packaging on
the pallet is damaged during transport.
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Production of Bread
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Scaling
Mixing
Bulk Fermentation
Folding/Degassing
Dividing
Pre-shaping
Benching
Shaping
Proofing
Baking
Cooling
Storing
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Scaling

Scaling is weighing/massing out the
ingredients.
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Mixing

Mixing the ingredients together sounds simple
enough, but there are many finer points that come
into play with different breads and make a huge
impact on the final results in the bread - points like
when the fat is to be added, or when to allow an
autolyse, or mixing speeds and lengths for different
doughs.
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Bulk Fermentation

During bulk fermentation the
dough gets its motor running
as the yeast starts to feast
upon the sugars present. It's
the baker's job to make sure
they don't either eat
themselves to death or starve,
and that control can be
achieved through manipulation
of time and temperature.
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Folding/Degassing

For many if not most doughs , a long, slow fermentation
will yield the best results and when taking this route it
is often advisable to fold/ degass the dough. After a
length of time the yeast can end up more or less sitting
in pools of its own waste, unable to reach enough food
or oxygen.
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Dividing

In most cases, a batch of dough will be
divided into several pieces to be made
into individual loaves.
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Pre-shaping

It's a stop-off point on
the way to the final
shape, after which you
can let the gluten relax
for a few minutes to
allow for an easier time
in your final shaping.
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Benching

The pre-shaped loaf generally
could use a moment to let
the gluten relax so that the
final loaf is more easily
shaped.
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Shaping

Shaping determines what the
loaf will actually look like.
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Proofing

This is the final rise the
bread will have before it
goes into the oven,
though the baker should
keep in mind that "oven
spring" will produce a
final quick lift, especially
when using a baking
stone.
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Baking

The moment of truth. Cook the bread!
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Cooling

Breads are at their
best completely
cooled.
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Nutrtional value
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Bread is not only a source of carbohydrates and fibre but
also provides us with essential vitamins and minerals.
Bread contains vitamin B1 or thiamine, vitamin B2 or
riboflavin, vitamin B3 or niacin, vitamin B6 or pyridoxine
and vitamin B9 or folic acid. With respect to minerals, it
contains large amounts of phosphorus, magnesium,
calcium and potassium, and in lesser quantities others
such as sodium, iron, or iodine. For this reason, we have to
ensure their intake through our daily diet in order to cover
our body’s needs.
Both vitamins and minerals are concentrated in the bran
and in the germ, parts that are removed during the
milling. In consequence, white bread has a much lower
content of vitamins and minerals than whole grain bread.
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Nutrtional value

A daily bread intake of
about 250g is
recommended which
corresponds to 4-8 slices.
Taking into account its
nutritional value, bread
should constitute a vital
part of the diet, being
present in all meals from
breakfast to dinner.
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