SCIENCE OF BREAD
Shigehisa Riiko
Sawazaki Tomoki
Kobayashi Mai
Syuri Teruyuki
RESEARCH MOTIVE
 We doubted why there would not almost be any
bread of the main ingredients except wheat.
→Can the bread of the main ingredients be made
except wheat?
 We think that, if we can make of from grain other
than wheat, It is useful for an improvement of the
eating habits of people with wheat allergy.
CONTENTS
①How to make basic bread
②Improve
③Is fresh baked bread delicious?
④Addition and extraction of gluten
⑤Future subject
１.BASIC KNOWLEDGE ABOUT BREAD
(1)BREAD IS…
①leavened bread ・・・Made by adding water,
yeast, salt, etc. to
normal flour or rye flour.
②unleavened bread
・・・ Made without
adding yeast.
For example, nan.
1.BASIC KNOWLEDGE ABOUT BREAD
(2)Flour is…
Fat
Protein
1%
Etc.
1%
10%
Flour
・Strong flour
・・・it that the protein rate is
12% or more.
・Medium-strength flour
・・・it that the protein rate is
just over or below 9%.
Moisture
12%
Carbohydrate
76%
・Weak flour
・・・it that the protein rate is
is 8.5% or less.
etc…
Flour, Additive-free（100ｇ）
1.BASIC KNOWLEDGE ABOUT BREAD
(3)ABOUT GLUTEN
Gliadin
It will
spread,
if it
kneads.
Glutenin
1.BACIC KNOWLEDGE ABOUT BREAD
(4)EXTRACTION OF GLUTEN
Gluten of flour
2.MAKE BREADⅠ
＊ingredients
・flour（weak one・strong one）・barley
・water
・sugar
・salt
・dry yeast
*fermentation time 1hour
‥各40ｇ
‥各30ｇ
‥各5ｇ
‥各5ｇ
‥各3ｇ
(2)EXPERIMENT DESCRIPTION
Sugar, salt, and
water put into a
ball. It is mixed
and melted by a
fingertip.
Powder and dry
yeast are added.
Cloth is mixed with
collected.
it put dough in
order and shaped.
40℃
1 hour
After fermentation
Before fermentation
(3)EXPERIMENTAL RESULT
after baking
barley
Strong
flour
Weak
flour
＊The noticed point
・The crack of barley is
conspicuous.
・There is no great
difference in a size of bread.
・It is becoming brown in
order of strong one>weak
one>barley.
▼If a sectional view compares
２.THE TRIAL PRODUCTION OF BARLEY BREADⅠ
(5) SUBJECT POINT
①It seldom swells at the time of fermentation
and air bubbles cannot see.
②A crack is conspicuous.
the quantity of bread ingredients or
how to make it is not right?
3.PRODUCTION OF STRONG FLOUR BREAD
(1)IT PRODUCES BASED ON A RECIPE BOOK
＊ingredients
strong flour
water (room temperature)
sugar
shortening
salt
dry yeast
‥300g
‥200g
（66%）
‥10g
‥10g
‥ 5g
‥ 5g
3.PRODUCTION OF STRONG FLOUR BREAD
(1)IT PRODUCES BASED ON A RECIPE BOOK
＊ingredients
strong flour
water (room temperature)
sugar
shortening
salt
dry yeast
It doesn’t
swell well
‥300g
‥200g
‥10g
‥10g
･･5g
･･3g
THE QUANTITY OF INGREDIENTS AND
FERMENTATION TIME IS CHANGED.
3.PRODUCTION OF STRONG FLOUR BREAD
(2)MADE NEW RECIPE OF STRONG FLOUR BREAD
＊ingredients
strong flour
water (30℃)
sugar
shortening
salt
dry yeast
‥300g
‥219g
（73%）
‥10g
‥10g
‥5g
‥3g
*RECIPE①
Flower ,salt and dry
yeast is put in and
mixes lightly
Water put in in
the center. And it
is mixed and
melted sugar by
a fingertip.
Mixes adding water
little by little
After fermentation After it
Before
kneads
fermentation
15 minutes or A shortening is added
more, it is moved to the bowl
and mixes well.
which applied a little oil. And
do the primary fermentation
*RECIPE②
we carved it after
fermentation.
The air of bread is
extracted by tap.
dough is kept for 20
minutes.（Bench time）
The form of dough is
fabricated again.
It bake bread at 200
degrees for 40 minutes. And, It is made to ferment for
40 minutes as secondary
fermentation.
3.PRODUCTION OF BREAD
(4)BREAD OF STRONG FLOUR WHICH BAKED
we can see many
air bubbles in the
section of dough.
4.THE TRIAL PRODUCTION OF BARLEY BREADⅡ
(1) EXPERIMENTAL MATERIAL
Barley
Gluten
Sugar
Water
Salt
shortening
Dry yeast
Barley only
100
0
4
65
1.7
4
1.67
Gluten 5%
95
5
4
65
1.7
4
1.67
Gluten 10%
90
10
4
65
1.7
4
1.67
Unit(g)
Gluten and barley unified at 100 g in all.
We compare each dough how to swell
without change other ingredients.
4.THE TRIAL PRODUCTION OF BARLEY BREADⅡ
(2)THE SITUATION OF KNEADED DOUGH
Barley only
Gluten 5% addition
Gluten 10% addition
The feature of
dough
The feature of
dough
The feature of
dough
・Watery
・We can easily put
dough in order.
・Elastic.
The rate of expansion measured
in before or after fermentation
.
Before fermentation
After fermentation
RESULT
The
size of
dough
(cm)
Time (minutes)
5.IS FRESH BAKED BREAD DELICIOUS?
(1) THE DELICIOUS INDEX OF BREAD
fulffy
3
2
1
crisp
0
-3
-2
-1
soft
0
-1
-2
-3
watery
1
2
3
3
１５minutes
2
1
0
-3
-2
-1
0
1
2
3
-1
Inconsis-tent…
-2
3-3
3
３０minutes
４５minutes
2
2
1
1
0
-3
0
-3
-2
-1
0
-1
-2
-3
1
2
-2
-1
0
1
2
3
3
-1
-2
-3
As time is formed,
fluffy admiration
increased!!
40
THE MOST DELICIOUS ONE IS…
35
Ten people evaluate
these breads.
10
9 It was referred to as 4,
8 3, 2, and 1 at delicious
7 order.

30
25
6
20
5
4
15
3
2
10
1
5
0
0
15
30
45
Bread placed
for 45 minutes
is the most
delicious!
CONSIDERATION
 Fresh
baked is not necessarily delicious.
 The
feel made into fluffy increases as time
is formed because moisture in dough flies.
 We
cannot be asserted bread placed for
45 minutes is the most delicious.
CONSIDERATION
The
dough swells easily has been
confirmed if it contain gluten.
It
is not exact if a cup in which the
memory was entered is used.
６.THE FURTHER PROBLEM
＊The device for making better bread
＊Substances other than gluten add on
bread.
And comparison of how to swell .
＊Evaluation of the delicacy of bread
Thank you for listening