Bread and Baking Industry

Group E:Hunza Hayat

Asad Abdullah ShahidKandeel Shafique

Ayesha KaleemFariha MunirSehar YousafMaarej Khan

Introduction & Overview

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.

Bread Types• Pita bread • Roti • Whole meal breads • Brown breads• White breads• Rye breads • Quick breads • Gluten free breads

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

Types of FlourStrong 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

Overview• 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

• 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

Processweighing

and mixing of

ingredients

dough formation kneading leaving

baking cooling slicing packaging

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• 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:oFresh yeast - a firm, moist, cream-coloured

blockoDried yeast - comes in small granules that are

first reconstituted with warm water and sugar and powdered

Bread Types & Pathways

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:oCeliac diseaseoGluten sensitivity oGluten intolerance

Plain(Wheat) Bread Production

• Gas Productiono 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• Dough developmento CO2 and ethanol alters the dough rheologyo Glutathione weakens the gluten-gluten bondo Dough slackenso Low bread volume

• Flavor Productiono Yeast and its metaboliteso 150 volatile compounds in dough (alcohols, esters, aldehydes,

ketones)o Proteins and amino acid content of yeast reacts during backingo 90% aroma produced while baking

Plain(Wheat) Bread Production

• 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

• Bread is the most challenging gluten free baked product.• Gluten is required for:

oElasticityoStaling propertiesoGas retaining ability which produce airy structure and tender

crumb

Gluten Free Bread Production

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

Basic Pathway of Bread FermentationWheat Bread

Gluten Free Bread

weighing and mixing

of ingredients

dough formation kneading

leaving baking cooling

slicing packaging

Mixture of ingredients

Dough division

Shaping fermentation

baking wrapping

Statistics & Innovations

StatisticsNations/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

USA Ca UK

Mala...

China

Austr.

.. FrSpa

in Ger

5 5

0

5 5

0 0 0 1

15 1513

20

25

10

0

13

4

Sugar Concentration in dough across the globe (%age)

Minimum Maximum

Interesting Facts

1. Egyptian Belief2. Napolean3. A universal sign of peace.4. Largest pita bread.5. Superstition6. Types of bread7. Bread products.

Bread improvers:1. Oxidizing and reducing agents,2. pH regulators3. Emulsifiers4. 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.

Improvement and Innovation

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/sugar yeast ?

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