Amity Institute of Organic Agriculture

FOOD FERMENTATION(FOOD 306)

TOPIC : BREAD PRODUCTION

PRESENTED TO: PRESENTED BY:
DR. DEEPSHIKHA THAKUR KHUSHBOO (090)
JAYANTI (091)
MHAJAN TUNGOE (092)
DEVASHISH (093)
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Introduction
• BREAD is a dietary product obtained from the fermentation and
the subsequent baking of a dough mainly made of cereal flour and
water, made in many different ways and sometimes enriched with
typical regional ingredients.
• The basic process involves mixing of ingredients until the flour is
converted into a stiff paste or dough, followed by baking the
dough into a loaf.
• Bread is made by baking dough which has for its main ingredients
wheat flour, water, yeast and salt.
• When these ingredients are mixed in correct proportions two
processes commence:
(i) the protein in flour begins to hydrate and forms a cohesive mass
called as gluten
(ii) evolution of carbon dioxide gas by action of the enzymes in the
yeast upon the sugars.
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• In bread production, yeast is growing under aerobic

conditions.
• This results in increased CO2 production and minimum
alcohol accumulation.
• The fermentation of bread consists of several steps –
alpha- and beta- amylases present in the moistened
dough release maltose and sucrose from starch.
• Then a baker’s yeast Saccharomyces cerevisiae, which
contains maltase, invertase and zymase enzymes, is
added.
• The CO2 produced by the yeast results in the light
texture of many types of bread and traces of fermentation
products contribute to the final flavour.
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History
• The earliest evidence of bread-making dates back to 14,500
years ago in Jordan's northeastern desert. The first evidence
of bread baking is from around 10,000 BC.
• The earliest bread was likely made from coarsely crushed
grain and water. The dough was probably placed on heated
stones and baked with hot ashes.
• The Egyptians discovered sourdough bread in 6000 BC. The
use of fermentation to make bread rise was discovered by
accident, when someone left some dough in the sun and it
rose.
• The Mayans used corn to make tortillas, tamales, and other
breads. The people of modern-day Mexico have adopted
these traditions, making corn and bread a popular part of
Mexican dishes.
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Principle of bread making

1) Conversion of starch: Wheat flour starch is partly
converted into the sugar, which is being used by yeast
during fermentation producing alcohol with simultaneous
release of CO2 gas is responsible for porous, open
honeycomb texture of the baked bread.
2) Mechanical stretching: The hydrated wheat protein
forms gluten fibers, which are stretched mechanically to
obtain a fine, silky structure.. The stretching of gluten is
partially achieved by development of CO 2 gas during yeast
fermentation and partly by mechanical mixing.
3) Flavour development: Bread flavor is because of the
alcohol and other compounds generated during yeast
fermentation, together with flavor compounds formed
during baking.
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Key Ingredients
1.Flour : Flour is essential to the structure of dough and subsequently the
bread. Gluten (Gliadin and Glutenin) is the principle functional protein of
wheat flour. Thus the wheat flour is converted into cohesive, elastic,
extensible dough. Wheat containing 11.5% to 13% protein and a moisture
content of 14% is used.
2.Water :Water is the second largest ingredient of bread after flour. It is used
in bread making to provide hydration of the dry ingredients. Hydration of the
dry ingredients is important because the combination of water with gliadin
and glutenin will produce the gluten network. Water also will act as solvent
and dispersing agent for other ingredients like salt, sugar, milk and others.
Good bread flour requires 60-65% of water.
3.Salt : About 1.5-2% of salt is added to bread. Salt helps to stabilize
fermentation, strengthens the gluten and develop flavor, owing to its effect on
the flavor of other ingredients. Too much of this ingredient will stop the yeast
from growing.
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Key Ingredients
4.Yeast : Baker’s yeast Saccharomyces cerevisiae, acts as a rasing agent .
Yeast produces carbon dioxide and ethanol by fermentation of fermentable
sugars. The amount of yeast added depends on the time and temperature of
fermentation but is usually between 0.3 and 1.0% of the flour weight.
5.Sugar : Yeast needs energy to grow. Sugar provides the food for the yeast;
it is needed to help the yeast grow.

Optional Ingredients:
• Fats (<3%)- Makes the bread texture softer and improves its freshness and shelf life
• The oxidising agents such a ascorbic acid, potassium bromate, potassium iodate and
azodicarbonamide are used at parts per million levels to enhance dough strength loaf
volume and softness.
• Surfactants - Antistaling agents.
• Calcium propionate - prevent mold growth.
• Presevatives: acetic acid (vinegar), are often used in commercial baking to ensure the
freshness of the product.
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Preservatives used in Bread Making

1.Calcium propionate: This is a commonly used preservative

that is added to bread to prevent the growth of mold and
bacteria.
2.Sorbic acid: This preservative is added to bread to inhibit the
growth of molds, yeasts, and bacteria.
3.Sodium benzoate: This preservative is added to bread to
prevent the growth of yeasts and bacteria.
4.Potassium sorbate: This preservative is added to bread to
prevent the growth of molds, yeasts, and bacteria.
5.Ascorbic acid: Also known as Vitamin C, this preservative is
added to bread dough to improve dough strength and increase
the shelf life of the bread.
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Starter Culture
• Baker's yeast is the common name for the strains of yeast commonly used as a
leavening agent in baking bread and bakery products, where it converts the
fermentable sugars present in the dough into carbon dioxide and ethanol.
• Baker's yeast is of the species Saccharomyces cerevisiae, which is the same
species (but a different strain) commonly used in alcoholic fermentation which
is called brewer's yeast.

• Leavening is the production or incorporation of gases in the baked product

to increase volume and to produce shape & texture.
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Bread Making
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Bread Production Steps

(i) Pre-Fermentation or Sponge Mixing:
At this stage, a portion of the ingredients is mixed with yeast and with or
without flour to produce an inoculum. During this the yeast becomes adapted
to the growth conditions of the dough and rapidly multiplies. Gluten
development is not sought at this stage.
(ii) Mixing of Dough:
The remaining ingredients are mixed together with the inoculum to form the
dough. During this step maximum gluten development is achieved.
(iii) Cutting and Rounding:
The dough formed above is cut into specific weights and rounded by various
equipments and machine.
(iv) First Proofing:
The dough is allowed to keep for about 15 minutes at the same temperature
as it has been previous to this time, i.e. at about 27°C. This is done in
equipment known as an overhead proofer.
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(v) Molding:
The dough is flattened to a sheet and then moulded into a spherical body and placed
in a baking pan which will confer shape to the loaf.
(vi) Second Proofing:
This consists of holding the dough for about 1 hour at 35-43°C and in an atmosphere
of high humidity (89-95°C).
(vii) Baking:
During baking the proofed dough is transferred, still in the final pan, to then oven
where it is subjected to an average temperature of 215-225°C for 17-23 minutes.
Baking is the final step of the bread making processes. It is the point at which the
success or otherwise of all the previous inputs is determined.
(viii) Cooling, Slicing and Wrapping:
The bread is depanned, cooled to 4-5°C sliced and wrapped in waxed paper or
plastic bags.
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Leavening of Bread:
•The events taking place in dough during primary fermentation before the dough is introduced into the
oven may be summarized as follows.
• During bread making, yeasts ferment hexose sugars mainly into alcohol (0.48 gm), carbon dioxide (0.48
gm) and smaller amounts of glycerol (0.002-0.003 gm) and trace compounds (0.0005 gm) of various other
alcohols, esters aldehydes and organic acids.
•The CO2 dissolves continuously in the dough, until the latter becomes saturated. Subsequently, the excess
CO2 in the gaseous state begins to form bubbles in the dough.
•The formation of bubbles which causes the dough to rise or to leaven. The total time taken for the yeast to
act upon the dough varies from 2-6 hours or longer depending on the method of baking used.
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Types Of Bread Manufacturing Processes

1. STRAIGHT DOUGH METHOD

• Straight dough method involves mixing of all bread
ingredients together at about 80˚F.
• It is also called the direct dough method and is
commonly used in India .The quality bread depends
upon the thorough mixing of all components and
proper kneading
• The dough is fermented in bulk. This is the most
traditional and most 'natural' of the bread making
process.
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2. SPONGE AND DOUGH METHOD

• In this process a part flour (generally two-thirds), part of

water and yeast are mixed just to form loose batter or
dough (sponge).
• Sponge is allowed to ferment for up to 5hr. Mixing of the
sponge with the remainder of the ingredients to develop
the dough optimally.
• Immediate processing of the developed dough with a
short period of bulk fermentation period.
• This is the most common commercial method used to
manufacture bread.
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3. ACTIVATED DOUGH DEVELOPMENT

(ADD)
•This process was developed in the USA during the early 1960s
and became popular in smaller bakeries in the USA and the UK
thereafter.
•Its essential features are: The use of a reducing agent generally
L-cysteine Hydrochloride, proteolytic enzymes and ascorbic
acid to reduce mixing time of flour.
• The use of oxidizing agents other than added at the flourmill.
•The use of a fat or an emulsifier.
•Extra water in the dough to compensate for the lack of natural
softening.
• Extra yeast (1-2%) to maintain normal proving times.
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4. FROZEN DOUGH METHOD

Frozen doughs are used for baking in in-store bakeries. Frozen
doughs are generally manufactured by a straight dough method.
The dough units are immediately frozen using fast freezers to a
core temperature of 7℃, then stored at 15 ℃ .
• In in-store bakeries the doughs are deposited in a retarder at
1-4 C, then proofed at 32 – 43℃ for 75 – 90 min and baked.
• The expected shelf-life of frozen dough is about 8-12 weeks.
• This process is generally used for retail or household baking
for fresh bread, rolls and Danish pastries.
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5. CHORLEYWOOD BREAD PROCESS

(CBP)
• This process is used widely world over. It was originated in
United Kingdom. The basic principle is closed high-speed
mixer with special mixer configuration blades.
• Compared to the older bulk fermentation process, this process
enables to use lower protein wheat, and produces bread in a
shorter time.
• It is essentially a rapid form of kneading helping to develop
the gluten (protein) structure within the dough (this means
that the lengthy bulk fermentation of traditional processes is
not needed).
• To achieve this, a flour treatment agent (ascorbic acid) and a
little fat or emulsifier need to be added, usually in the form of
a bread improver.
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Types Of Breads

WHITE BREAD BROWN BREAD WHOLEWHEAT BREAD

 White bread is the most common type of • Wholewheat or whole meal bread is made
 Brown bread is usually a mixture of
bread in many countries.It has a mild refined flour and whole wheat flour, from flour that uses the entire grain and
flavour and a light colour. with added ingredients such as contains more fibre, vitamins and minerals
 As part of the flour grinding or milling caramel for colour. than white bread.
process, the natural oils found in wheat  In Canada, Ireland and South Africa, • Wholewheat bread has a deeper, richer taste
berries are removed , which allows it is whole wheat bread; in the than white bread. It has a slightly nutty
products to be stored for longer periods. Maritimes and New England, it is flavour and a denser, chewy texture. It’s one
bread made with molasses. of the very best breads for your body.
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RYE BREAD SOURDOUGH BREAD

 Rye bread is bread made with rye flour. In Europe, • Sourdough bread is created via a long fermentation
rye bread is usually made with 100% rye flour, while process using natural yeasts and lactobacilli that occur
in the US, rye bread is often made using molasses naturally.
and cocoa powder, which enhances the flavour and • Sourdough bread contains less gluten than other types of
colour. bread, allowing it to develop an intense tangy flavour, a
 Caraway seeds can be added as well, giving the loaf crisp exterior, and a fluffy interior.
an even more pronounced aroma. • A trademark food for the San Francisco Bay area,
 Rye bread has a dense texture, an earthy flavour, and sourdough bread promotes digestion and blood sugar
a distinctively sour taste. control.
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BAUGUETTES FLAT BREAD

 Baguettes are part of French culture and have been around since the  Flatbread is bread made without yeast and flattened into a
early 19th century. They’re one of the most recognisable and iconic thin and round shape.
French foods and can be found in bakeries, cafes, and restaurants all  It’s most commonly prepared by mixing wheat flour with
over France. water, salt, and sometimes a fat such as oil or butter and
 Baguettes are long, thin loaves of bread that are crunchy on the kneading the dough until it is soft and elastic.
outside and soft and airy on the inside. They’re usually made with  The dough is then flattened and rolled out or stretched into
white wheat flour, water, yeast, and salt. The dough is rolled and a round shape. It can be cooked on a hot pan, griddle, or
shaped into a long, narrow loaf before being baked in the oven. open flame.
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CIABATTA SODA BREAD

 Ciabatta, derived from the Italian word for
 Ireland's soda bread is a true culinary masterpiece.
slipper, is a type of light and airy bread with a
 The combination of wheat flour, buttermilk, and baking soda gives
slightly chewy crust.
this bread a distinct flavour that has been delighting taste buds for
 It’s made with high-gluten flour, yeast, and
generations.
water and is shaped into an elongated loaf. The
 It's lightly browned on the outside and moist and fluffy on the inside,
dough is left to rise for a long period of time,
with a slightly crumbly texture. The combination of baking soda and
which helps create a high-rising texture.
buttermilk gives the bread a slightly tangy flavour.
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Microbial Spoilage Of Bread

The typical characteristics of staling of bread are that, the crust
looses crispness and crumb becomes firm.
• Molds are the primary spoilage organisms in baked goods,
with Aspergillus, Penicillium, and Eurotium being the most
commonly isolated genera.
• • Freshly baked breads do not contain viable molds but soon
become contaminated upon exposure to air and surfaces.
• Bread ropiness is caused if the bread dough is contaminated
with B. mesentericus.
• The spores of the bacteria are not killed during baking. A
sticky, gummy material which can be pulled into threads
develops in the centre of the loaf within 1 to 3 days after
baking. The bread also develops an off-flavour.
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References
• http://ecoursesonline.iasri.res.in/
• https://ihmnotessite.com/index.php/
• https://www.bakeinfo.co.nz/facts/bread/types-of-bread/
• https://www.slideshare.net/smrutikudalkar/bread-37165351
• https://www.fob.uk.com/wp-content/uploads/2017/01/FS-7-How-bread-is-
made.pdf
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Britannia Bread Ingredients

White Bread Brown Bread Whole Wheat Bread

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Britannia Bread Nutritional Content

White Bread Brown Bread Whole Wheat Bread

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Thank You !