UNIT 5 Technology of bread making

I. Warm - up discussion:

1. What is bread in mankind existence?

2. Can you imagine our life without bread? How would it be without?
3. Do you know how it is made? What are the main phases of bread making?
I Vocabulary:

Bread (n): food made of baked dough of flour and liquid, usually leavened by yeast (pîine);

Baker (n): a person who bakes or sells bread (brutar);

Bakery (n): a place for baking or selling baked goods ( syn: bake-shop) (brutărie);

Dough (n): flour mixed with water ready for baking (aluat);

Leaven (n): a substance (as yeast) used to produce fermentation in dough (drojdie);

Mould (n): a form in which food is given a decorate shape (formă pentru copt);

Fermentation (n): a chemical change caused by an organic substance, producing effervescence and
heat(dospire).

Actions designed by specialized verbs:

To mix: to combine into one mass (a amesteca);

To ferment: to undergo fermentation (a dospi);

To leaven: to raise bread with a leaven as yeast (a dospi);

To mould: to give shape, to form in a mould (a da o formă);

To bake: to cook by dry heat in an oven (a coace).

To divide: to separate into parts (a separa)

To wrap: to wind or fold around something (a împacheta)

II Text: Technology of bread making

The first basic step in bread production is the mixing of the ingredients to form dough. This process
takes place in mixers where all the ingredients are subjected to thorough mixing for an exactly
determined time period and at a carefully controlled temperature.
The mixed dough or sponge is next dumped from the mixer into the dough trough and wheeled into the
fermentation room where it remains for a predetermined period under thoroughly controlled
temperature and humidity conditions. Here it undergoes the second main phase of bread production,
namely fermentation. During this stage the yeast cells act upon the available sugar transforming them
into carbon dioxide and alcohol. The dough rises in the trough to several times its original size and
assumes a light, spongy character.
The fermented dough is taken to a dividing or scaling machine that automatically cuts it into
accurately weighed individual pieces, which are carried on a conveyer to the next machine called a
rounder. The function of this unit is to round or ball up the scaled dough pieces, imparting to them a
thin, smooth and dense skin.
The rounded dough balls are next subjected to a brief period of fermentation that is called
intermediate proof.
After the dough pieces have passed through the intermediate proof, they are shaped into the form of a
loaf prior to being placed in the baking pans. The moulding operation is performed by special
machines called moulders. The moulded dough pieces are immediately placed in large chambers
called proof boxes. These chambers are well insulated.
The actual baking process is the last and the same time the most important step in the production of
bread. As the heat of the oven begins to penetrate the dough loaf, there is at first a great acceleration of
the biological reactions, yeast fermentation increases in rapidity, the fermentation gases expand and
the volatile substances evaporate. All these reactions bring about a noticeable increase in the volume of
the baking loaf. With continuing temperature rise, the yeast and enzymes systems are destroyed, the
starch of the dough is partially gelatinized and the gluten proteins denatured. The crust gains in
thickness and colour, improving both the structure and flavor of the bread.
The final processing of baked bread includes its cooling, slicing and wrapping. The bread, as it
emerges from the oven, has an interior temperature near the boiling point of water. This temperature
must be reduced to render the loaf suitable for slicing and wrapping. The cooled bread is then placed
on a conveyer that takes it through a slice-wrapper in which bread is sliced and wrapped in either
waxed paper or cellophane.
III Questionnaire
I. Answer the questions:

1. What is the first basic step in the production of bread?

2. Where is the mixed dough wheeled into?
3. What is the second main phase of bread production?
4. Where is the fermented dough taken to?
5. What are the rounded balls next subjected to?
6. Where are the dough pieces placed in?
7. What is the most important step in the production of bread?
8. What does the final processing of baked bread include?

II. Arrange the phases of bread –making in the correct order. Explain each of them:

1) Slicing
2) Mixing
3) Salting
4) Wrapping
5) Fermenting
6) Dividing
7) Moulding
8) Cooling
III. Case study: Investigate how bread is made by your mother. Are all the steps followed?
Which ones are omitted? Why?
 IV Fixation

1. Complete the sentences with a suitable noun.

pan, loaves, technique, glass, browning, loaf, oven, recipe, bread.
Many factors are vital to learning how to bake …, including choosing the right oven temperature, pan,
and bread recipe. The bread … you use will depend on the type of bread you are baking. For instance,
dinner rolls, French bread, and round … can usually be made on a baking sheet. But for standard
loaves, you'll want to use a … pan. A loaf pan helps to shape the bread and encourage even …, a
crispy crust, and a tender interior. … pans can get too hot and overcook the bottom of your loaf. If
using an inexpensive or glass pan, lower the … temperature by 25 degrees F. To avoid errors, preheat
your oven to the temperature given in your … . Use an oven thermometer to make sure your oven
temperature is accurate. The … you use to bake bread will differ depending on the recipe you choose.

2. Use a suitable preposition in each sentence.

1. Bread can be served … many temperatures; once baked, it can subsequently be toasted.2. It is most
commonly eaten … the hands, either by itself or as a carrier for other foods. 3. Bread can be dipped …
liquids such as gravy, olive oil, or soup; it can be topped with various sweet and savory spreads, or
used to make sandwiches containing myriad varieties of meats, cheeses, vegetables, and condiments.
4. Bread may also be used … an ingredient in other culinary preparations, such as the use of
breadcrumbs to provide crunchy crusts or thicken sauces, sweet or savory bread puddings, or as a
binding agent in sausages and other ground meat products. 5. Nutritionally, bread is known as an
ample source for the grains category … nutrition. 6. Serving size of bread is standard … ounces,
counting one slice of bread (white processed bread) as 1 oz. 7. Also, bread is considered a good source
… carbohydrates through the whole grains, nutrients such as magnesium, iron, selenium, B vitamins,
and dietary fiber. 8. As part of the 2010 Dietary Guidelines for Americans, it is recommended to make
… least half of the recommended total grain intake as whole grains and to overall increase whole
grains intake.

3. Use the correct tense.

1. In 2009, a natural preservative for extending the shelf life of bread for up to two weeks ……( to
patent) and licensed to Puratos, a Belgium-based baking ingredients company that supplies to more
than 100 countries. 2. The breakthrough …..( to pioneer) by Prof Elke Arendt at the University College
Cork (UCC) by incorporating into the bread a lactic acid bacteria strain which also "produces a fine
crumb texture" and "improves the flavour, volume and nutritional value of the food as well." 3. The
bread crust …..( to form) from surface dough during the cooking process. 4. It …..( to harden) and
browned through the Maillard reaction using the sugars and amino acids and the intense heat at the
bread surface. 5. The nature of bread’s crust ….. (to differ) depending on the type of bread and the way
it is baked. 6. Commercial bread …..(to bake) using jets that direct steam toward the bread to help
produce a desirable crust. 7. The crust of most bread ….( to be) less soft, and more complexly and
intensely flavored, than the rest, and judgments vary among individuals and cultures as to whether it is
therefore the less palatable or the more flavorful part of a particular style of bread.
4. Transform the following sentences into Passive voice following the example:
He mixes the ingredients to make bread. - The ingredients are mixed to make bread.

a) The baker bakes bread every day.

b) The cook adds salt and yeast into the dough.

c) He wheels the dough into the fermentation room.

d) The machine takes the fermented dough to the scaling device.

e) After the intermediate proof put the dough into the moulds.

f) The scaling machine scales the dough.

g) We wrap the bread to keep it fresh.

5) Make up sentences in the Passive Voice with the following verbs:

a) to mix______________________________________________________
b) to ferment___________________________________________________
c) to raise________________________________________________________
d) to scale______________________________________________________
e) to wrap______________________________________________________
f) to bake_______________________________________________________
6) Match the tools with their definitions.

1. Large Mixing Bowl a) it will help the loaves keep their shape and rise higher.
2. Electronic Scale b)a long paddle for shuffling round loaves, pizzas, and other breads in
and out of the oven.
3. Bench Scraper c) an accurate electronic scale is absolutely essential once you get into
more advanced bread baking and need to maintain ratios of the ingredients.
4. Proofing Basket d) a simple baking tool that scoops up ingredients to transfer to bowls, aid in
cutting brownies and bars and make for easy clean up.
5. Peel e) this flexible object scrapes the last bits out of bowls and bottles.
6. Bench Scraper f) a large bowl needed not only for mixing dough, but also for holding the
dough while it rises.
7. High Quality Measuring Tool g) aluminium pan used for cookie sheets, large-batch brownies and
sponge cakes; for protecting the oven from dripping pies.
8. Commercial Half-Sheet Pan h) it is used to apply frosting on tiny cupcakes as well as giant
wedding cakes, to smooth thick batter in pans for a levelled layer.
9. Rubber or Silicone Spatula i) silicone brush used to clean up perfectly in the dishwasher with no
residual trace of flavors or pigment and they don’t shed!
10. Icing Spatula j) a device for dividing dough into loaves or portioning out individual
dinner rolls.
11. Whisk k)
precisely made dry and liquid measuring cup used in baking.
12. Silicone Pastry Brush l) a balloon whisk with a large, bulbous end is best for large amounts of
 ingredients.

7. Choose one of the following types of bread and write a small report on it:

a) Butter bread
b) Sponge bread
c) Walnut bread
d) White bread
c) French bread
d) Rye bread
e) Granny bread
8. Argue with your partner on the importance of bread in our life using the following clichés:

Agreement: Disagreement:

That’s for sure. I doubt it!

That’s putting it mildly. I wouldn’t say that!

 I couldn’t agree with it more. Don’t count on it!

Why not! No way!

Now you’ve said something… Not in a million years!
Evaluation:

1) Translate the following sentences:

1. Procesul de fabricare a pîinii începe cu măsurarea și amestecarea diferitor ingrediente pentru

producerea aluatului.

2. Brutăriile au mașini pentru măsurare, amestecare, frămîntare, tăiere și ambalare.

3. Aluatul se scurge în alibi mari care sunt plasate în camera de fermentare.

4. Apoi se împarte în părți egale și se plasează în tigăile de coacere.

5. Tigăile sunt plasate în cuptor la temperatura de 200C pentru 30 de minute.

6. După ce franzelele sunt răcite, cuțitele de feliere le taie în felii uniforme.

7. Pîinea este ambalată cu hîrtie pentru a o păstra și a menține aroma ei.

2) Describe the way you would bake your favorite type of bread paying attention to all the
phases.

Additional activities.

1. Match the questions with the answers.

1. When was the baguette first developed?
2. What are the four benefits to making high hydration dough?
3. How was the first leavened bread thought to have been made by the Egyptians?
4. What advancement to the bread making process was invented during the Industrial revolution?
5. Why did the modern bread renaissance come about?
6. What is in whole grain flour?
7. How does the loaf volume change when whole grain flour is used?
8. What is the ratio or grain to liquid?
9. Why does toasting nuts improve the bread quality?
10. How should whole grains/flour and nuts be stored over a long period? Why?
11. What are two physical leaveners?
12. Which chemical leavened has better bench tolerance?
13. What happens to a quick bread's quality if the baking powder or baking soda is not fully
activated?
14. What type of bag should you store a loaf of baguette in? Why?
15. What are the two effects that sugar has on yeasted dough?
16. What can sugar do in a yeasted dough which affects the rate of fermentation?
17. What are two examples of flat breads?
18. What temperature range is dough usually held in when being retarded?
Open crumb, extensible dough, longer shelf life, lower ingredient cost, easier to handle, ferments
faster.
Paper bags - plastic bags will make the crust and crumb become rubbery.
Baking powder
Because of the oil in grains and nuts, they have to be stored in cooler conditions so the oil doesn't
become rancid.
1:1
Air and water
Pita, focaccia, tortillas, and crackers
When being retarded the dough is usually held between 45 and 50 degrees F.
Sugar adds sweetness and flavor to the dough as well as weakens the gluten which creates a more
tender product.
The mixer.
Toasting the nuts develops the flavor and allows the flavor to be released into the bread.
The bread will have a soapy/chemical taste.
Sugar retains moisture which increases the rate of fermentation.
The whole grain including the endosperm and part or the entire germ.
They put fermented liquid from beer into their bread and realized that it made the bread leaven, which
made it easier to eat.
People wanted the healthier, whole grain, less processed bread that had been made in the past, rather
than the very processed white bread that had become popular.
The loaf will have a lower volume because the gluten strands are cut by the large bran chunks.
1920's in France. It was made because it cooks quickly so bakers could feed more people.

2. Use a suitable verb in each sentence.

100% Sprouted Wheat Whole Grain Bread To make the dough:
1. … the flour, salt, and water and work the mixture until they are well combined and no dry flour
remains. If the dough feels too dry.
2. Leave the mixture … for 30 minutes. This is the autolyze step — which according to Peter
Reinhart becomes less important the more sprouted flour you add, apparently because the same
enzymatic reactions have already started in the sprouting process.
3. After the autolyze period, … the leaven and mix well.
4. At this point, the choice is yours: knead a little, or just stretch and fold a couple of times, then …
the dough and leave to rest for 30 minutes.
5. After that 30 minutes, the dough will already … to feel smooth and elastic.
6. Repeat the stretch and fold sequence (wait 30 minutes, then stretch and fold the dough) four
times, or until the dough has the right structure. Then … it to rest for another 30 minutes or more — at
this point, it’s usually better to wait a little too long than a little too little.
7. When the dough is ready, … it into two (or if you want smaller loaves, three) pieces. … each and
place into proving baskets or on a floured cloth for the final proof. Cover the breads to prevent the top
from drying.
8. About two hours later, the breads are ready … .
9. … your oven to 250°C with your favorite baking “equipment” in place: For the 30% sprouted
flour bread pictured above. Score your loaf and place it in the oven. Lower the heat to 230°C, then
bake for about 45 to 50 minutes.
3. Match the parts to form sentences about Franzeluța.
1. The international quality system a) a group of associates, the main thing for whom is concern
for customers.
2. The company is b) their whole skill and experience for the high
quality and good taste of the production on your table.
3. “AO Franzeluta ”established c) in their enterprises.
4. The leaders and workers of the industrial complex is d) permits to put out the production on the
level of the world standard.
5. The close control and raw material analysis e) exports in Canada, USA, Germany, Israel, Greece,
Romania, Italy, Norway, Ireland.

6. The technologists apply f) traditions, a solid reputation, including 3 bakeries, pasta

factory, experimental - mechanical workshops, shop for food
production of carbon dioxide, as well as its own sales network.
7. Their production is manufactured following g) certificated with Kosher Certificate for crisp bread
rings production.
8. JSC “Franzeluta” produces and h) guarantee the quality of our products.
9. The equipment of the leading European firms is installed i) the classical technologies, using of
mainly natural additions and baking powder.
4. Complete the sentences with a suitable adjective.
customary, individual, widest, necessary, industrial, beneficial, effective, trading, joint, permanent,
branch.
1. "Franzeluta" is a permanent participant of the international, regional and … exhibitions. 2. Their
production was presented in Germany, Romania, Bulgaria, Moscow. Besides, they are the …
participants of republican exhibitions. 3. A … result of taking part in testing competitions of the
exhibitions is the prizes and medals for the excellent flavor and high quality of the products.4. The
organization of … tastings and conferences with the representatives of trade organizations has become
their good tradition. 5. You can make sure of the whole assortment variety of bakery, confectionary
and macaroni products, as well as appreciate its flavor qualities, if you will visit their … shops
"Franzeluta". 6. They are open for the collaboration with new partners on mutually … terms. 7. They
have a good … base and many years' experience for it. 8. They pay much attention to the joint work
with the customers; it paves the way for the … business collaboration. 9. Disposing of all the …
possibilities, they work both with bulk and small-bulk buyers, and the presence of the own auto park
permits them to deliver the production. 10. Regularity in the work, definite observance of the
agreement obligations and of the delivery schedule, the … work with customers are the factors that
will make their collaboration pleasant and mutually beneficial. 11. "Franzeluta" is glad to offer to you
the … production assortment: different sorts of bread (white, rye sorts, the bread with health-giving
additions); baking products ( Swiss rolls, buns); rich assortment of pasta with and without supplements
(spaghetti, pasta, noodles, shaped products); broad range of confectionery, including waffle products,
candy and marshmallows; crisp bread rings; gingerbreads, biscuits, cakes; refrigerated dough; products
for Easter.

5. Use a suitable preposition, conjunction or article in the following sentences.

1. The doughnuts produced … the stock-company Franzeluta are characterized by high quality: glossy
surface, pleasant taste and aroma, doughnuts and ring-shaped cracknels - and … delicacy. 2. They are
prepared of high quality flour, … addition of sugar, margarine, vegetable oil, eggs, honey, natural
aromatic oil, poppy, cinnamon, vanillin and other natural raw stuff. 3. The products have … wonderful
taste … appearance. 4. … doughnuts are sold … contemporary, fine, polypropylene packages, and in
crimped boxes and paper sacks. 5. The stock-company “Franzeluța” puts … sale a various assortment
of high quality macaroni, of natural raw material, without the application of artificial additions. 6. The
main advantage of … macaroni is the rapidity and simplicity of their preparation, the high nutritive
value and assimilation, the possibility … their long-term storage (1 year) and their cheapness. 7. The
stock-company “Franzeluța” produces … wide variety … spice-cakes: raw and cooked. 8. These
products are round, oval … any other shape and figured, with drawings, … or without filling, with
additions of walnut, dried apricots, poppy, raisins, aromatized with natural oils of mint, rose,
resembling the Tula spice-cakes, as well as common traditional spice-cakes. 9. Owing … the high
quantity of carbohydrates, fats and proteins, the spice-cakes constitute high-calorific, well-assimilable
food products … pleasant taste and aroma. 10. The stock-company “Franzeluța” produces food
concentrates, of which one can rapidly prepare a tasty finished product … home, such as: muesli, dry
bread kvass … frozen dough.
6. Read the article, explain the highlighted words and make up questions.

Carbohydrate and Fibre

There are many different kinds of carbohydrate. Complex carbohydrate, or starch as many people term
it, occurs in plant products such as bread, rice, spaghetti, flour, breakfast cereals (and cereals
generally), potatoes, and in many vegetables. As well as starch, carbohydrate can occur naturally as
simple sugars. For example, there is a sugar called lactose that is naturally present in milk; fruit sugar
(fructose) and glucose occur together in many fruits. Generally speaking, where carbohydrate is taken
in any of these forms, it is useful and is also accompanied by other nutrients. Meals for everybody,
including slimmers, should contain such foods. Not only are such foods very nutritious, they also
contain fibre. Generally it is recommended that there is more fibre in the diet to keep the gut working
smoothly and efficiently. Fibre is the unabsorbed part of the food, a type of complex carbohydrate
found in plant cell walls. To maintain fibre intake at an adequate level, it is best to have carbohydrate
foods in "whole" form. For example, eat the skins on jacket potatoes; use wholemeal flour in cooking;
buy brown, wholemeal bread; use brown rice and brown spaghetti; take breakfast cereals that are not
over-processed, such as Weetabix, Shredded Wheat, porridge oats, and sugar-free muesli. Plenty of
fresh fruits and vegetables are also important. Dried fruits are especially high in fibre, as are pulses.
It is necessary, even if you are trying to lose weight, to maintain adequate carbohydrate and fibre
levels. At each meal try to have at least one form of good carbohydrate such as we have mentioned
above. Better still, have one form of complex carbohydrate (something starchy like rice or bread or
pasta) plus a piece of fresh fruit. Be careful not to accompany your chosen carbohydrate with large
quantities of fat. If you are eating carrots and potatoes with your meal, do not add a knob of butter or
margarine. If you have chosen bread to make up sandwiches, use only the thinnest scrape of fat
(preferably a polyunsaturated margarine or nothing at all). If you want potatoes with your meal, cook
them more often as boiled or jacket potatoes rather than as chips. If you must have chips do them thick
cut, as they absorb less fat that way. As you can see, the main mistake people make with carbohydrate
is to use too much fat with it.
Another difficulty with carbohydrate food is that it is often over-refined. Sugar, the kind you buy in
bags, is a highly refined form of sweetness, totally lacking in protein, minerals, vitamins, and fibre.
Everyone, whether on a slimming diet or not, should reduce this kind of sugar to an absolute
minimum. It can be surprisingly difficult to avoid, too, because it is added to so many foods and
drinks. Biscuits, cakes, most fizzy drinks, squashes and fruit juices, sweets, chocolates, ice-cream, and
jam all contain vast quantities of sugar. Savoury foods such as pickles, sauces, tinned vegetables,
gravies, soups, and ready-made frozen meals often have sugar added. Read the labels on the foods you
buy and you will be surprised at the number of hidden sources of refined sugar.
You can see why it is easy to be muddled about carbohydrate. Some diets have put all carbohydrate in
the "bad" category. This is a great pity. The thing to avoid or at least cut down on is refined sugar and
the products that contain it. You will be more successful in this endeavour if you make sure you are
not excessively hungry because of an over-restrictive diet. If your standard way of eating (or your
slimming diet) includes a mix of proteins, complex carbohydrate, and fresh fruits at each meal, you are
much less likely to eat large amounts of refined sugar or the products that contain it.
(Get Slim and Stay Slim: The Psychology of Weight Control, by Jennifer J. Ashcroft and J. Barrie
Ashcroft)
7. Match the processes with their definitions.
1. Pre-proofing It is a living organism.
2. Kneading A short, intermediate proofing stage for dough that allows the gluten to
relax.
3. Punch down The fermentation stage that allows the leavening action of yeast to achieve
its final strength before yeast cells are killed by hot oven temperatures.
4. Bench rest To cut into a dough after the final rise and before baking so that the
finished baked product has a controlled rise and does not rupture from the heat in uncontrolled areas.
5. Proofing The process of removing a portion of dough, keeping it dormant for 8 to
24 hours, and then adding it to the next day's bread products.
6. Score The action of turning the sides of a dough into the middle and turning the
dough over....seems like letting the air out of the risen dough; but it is really to redistribute the gluten
and fermentation through out the dough for an even rise.
7. Scaling The outer surface of a bread or roll
8. Fermentation The internal texture of a baked product
9. Crumb The process in which yeast breaks down sugars into carbon dioxide gas and
alcohol, which are necessary for the rising process in products, such as bread.
10. Crust Involves using a preferment as the method allows yeast to develop separately
before it is mixed with other ingredients, results in a more intense flavor and a lighter, airy texture.
11. Yeast Weighing bakeshop ingredients.
12. Sponge method To work dough until it is smooth and elastic.
8. Did you know that?
Yeasts are microorganisms classified as members of the fungus kingdom, with 1,500 species currently
identified and are estimated to constitute 1% of all described fungal species. By fermentation, the yeast
species converts carbohydrates to carbon dioxide and alcohols. During thousands of years the carbon
dioxide has been used in baking and the alcohol in alcoholic beverages. Other species of yeasts can
cause infections in humans. Yeasts have recently been used to generate electricity in microbial fuel
cells, and produce ethanol for the biofuel industry.
Yeast microbes are probably some of the earliest domesticated organisms. The French microbiologist
Louis Pasteur proved in the paper "Mémoire sur la fermentation alcoolique" that alcoholic
fermentation was conducted by living yeasts and not by a chemical catalyst. Pasteur showed that by
bubbling oxygen into the yeast broth, the cell growth could be increased, but fermentation was
inhibited – an observation later called the "Pasteur effect".
In 1825, a method was developed to remove the liquid so the yeast could be prepared as solid blocks.
The industrial production of yeast blocks was enhanced by the introduction of the filter press in 1867.
Types of yeast
However, through the selection of strains and the development of propagation techniques, more
specific applications of yeast are now being found in many different industries, including brewing,
malting, farming, pharmaceuticals and dietetics.
Baker’s yeast is the type of yeast used in home and commercial bread baking. It is widely available in
a number of forms, including Cake Yeast (also known as Wet, Fresh, or Compressed Yeast), Active
Dry Yeast and Instant (or fast-rising) Yeast.
Nutritional Yeast is a primary grown pure culture strain of Saccharomyces cerevisiae. It is a powdered
yeast without leavening power, marketed for its protein and vitamin content. This type of yeast is
available in both powder and pill form. Nutritional Yeast is an excellent source of protein, rich in
many of the essential amino acids that complement proteins available from other sources such as corn,
wheat, and soy.
There are some ingredients which will replace Yeasts: lemon juice/vinegar+ baking soda; leaven,
based on a flavor; hop.
Yeast is a very important component of the bread industry. It makes bread lush, fragrant and delicious.
It is important to remember that the most useful is the natural yeast, but not the chemical one.