Bread Making

Breads are leavened dough, baked product in which the principle of leavening or raising agent is
yeast. The product is light and fluffy and is consumed practically in all forms of meals i.e. breakfast,
lunch, high teas, snacks, dinner.

Steps in bread making

Identifying ingredients/selection of ingredients

Collect the ingredients

Preparation of ingredients

Mixing of ingredients

Fermentation (1st fermentation) 2/3rd of total fermentation time

Knock back

Floor time (2nd fermentation) 1/3 rd time

Dividing and rounding (bleeding cut in the dough)

Intermediate proofing

Shaping and panning (Tucking)

Proofing

↓
 Baking

Demoulding/cooling

Slicing

Packing/packaging

Marketing

ROLE OF INGREDIENTS IN BREAD MAKING

 Flour
 Provides structure to the bread (forms the bulk)
 Provides strength and elasticity to the bread.
Glutenin + gliadin + water kneeding GLUTEN (it is not found but
formed)

 Provides nutrition(and bulk of it is carbohydrate in the form of starch)

 Soluble proteins provides food for the yeast.
 Responsible for diastatic activity.
β amylase and α-amylase – 2 types of enzymes

o The β-amylase helps in converting a part of soluble

starch into maltose.
o The α-amylase helps in converting a part of complex
starch into dextrins which provides sheen/shine on
the surface of the bread.
The action of β-amylase and α-amylase in flour is called
diastatic activity.
 Protease enzyme helps in conditioning of the gluten during during
fermentation.
  Yeast (biological leavening agent)
 Helps in increase in volume and provides lightness to the bread by
the fermentation process.

Zymase
Simple sugar + yeast Ethyl Alcohol + Lactic acid + Glycerine
+ Succinic acid + co2
(Yeast needs only monosaccharide to feed )

Zymase helps in converting invert sugar to monosaccharides.

Invertase helps in converting complex sugar to invert sugar.

Maltase helps in converting maltose into monosaccharide.

Protease helps in conditioning of the gluten strands.

Lactic acid, glycerine, succinic acid with ethyl alcohol

 Conditioning of gluten ( softening of gluten)

 These will impart a peculiar nutty flavour to the bread. (Due to over fermentation, the
flavour may be strong.)

 Water
 Helps in formation of gluten.
 Contains minerals which improve the gassing power of the dough.
 Minerals are food for the yeast.
(Hard water us suitable for bread making because of the minerals present.)
 Sugar
 Imparts taste to the product.
 Helps in fermentation process (food for the yeast)
 Hydroscopic in nature helps in keeping the bread moist(water retention)
 Gives crust colour to the bread (caramelization of sugar)
 Salt
 Controls the activity of yeast( controls rate of fermentation)
 Imparts taste to the bread.
 Hygroscopic in nature (moisture retention).
 Indirectly imparts crust colour.
 Tightening effect on gluten strands.
  Milk/milk powder
 Provides flavour and improves taste.
 Improves nutritional value
 Tightens the gluten strands.
 Provides crust colour(caramelization of lactose sugar)
 Drying effect. Therefore amount of fat to be increased in the recipe formula.

 Fat (butter/oil)
 Imparts flavour and improves taste.
 Improves nutritive value.
 Lubricates the gluten strands.
 Prevents bread from drying.

 Egg
 Improves taste, flavour.
 Improves nutritive value.
 Lubricates the gluten strands.
 Egg wash gives shine to the product.

 Bread Improver
 Gluten powder
 Soya powder
 Potassium iodate
 Sodium bromate
It enhances and improves bread quality and nutritive value and improving the
rate of fermentation process.

METHODS OF BREAD MAKING

Straight Dough Method- It is applied for strong flour. It needs sufficient time
for fermentation.

No Time Dough Method- Applicable for weak flour, no fermentation- it is

bypassed and direct proofing is done. The quantity of yeast is also increased.
Required for cakes.
Salt Delayed Method- The flour is very strong- gluten is at maximum level. The
salt is not added in the beginning. The idea is to have vigorous action of the
yeast. Salt is added after the first fermentation (after knock back). By dissolving
salt in little water.

Sponge and Dough Method (commercially used method)

In this all the flour is not added in one go, 70-30 or 60-40 ratio. It is for strong
flour. The dough is not completely dough first. It is a sponge and then like a
dough.