PROCEDURE TEKS

School Period 2022/2023

Name : Rosa Prastika Suryajaya

Class : IX A

Teacher Name : W. Andaru Winardi

Xaverius Metro Junior Hight School

Krakatau Street No. 21, Yosorejo
 FOREWORD

Praise be to the presence of God Almighty, who bestows His grace so that
I can complete the task given with the title "How to Make Coffee Bread" on
time.

Also, don't forget the people who have helped me provide references on
the Internet in making this assignment; if no one helped me in making it, it
might not be complete.

Humans are not free from mistakes, and I realize the shortcomings in this
assignment, so with criticism and suggestions, I hope to be able to complete this
assignment. I hope this assignment will be useful for those in need.

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 TABLE OF CONTENTS

Cover i
Foreword ii
Table Of Contens iii

Chapter I: Introduction 1
1.1 Background 1
1.2 Problem Identification 1
1.3 Problem Formulation 1
1.4 Purpose 1

Chapter II: Theory 2

2.1 Theoretical Studies 2

Chapter III: Tools and Materials 3

3.1 Tools and Materials 3
3.2 Procedure 4
3.3 Observations 4

Chapter IV: Discussion 5

4.1 Discussion 5

Chapter V: Closing 7
5.1 Conclusion 7
5.2 Bibliography 7
5.3 Image Attachments 7

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 CHAPTER I
INTRODUCTION
1.1 Background

Bread is a staple food made from flour, wheat, and water and fermented with yeast, though
some recipes do not.However, with advances in technology, humans make bread processed with
various ingredients such as salt, oil, butter, or eggs to increase the protein content in it so that a certain
texture and taste are obtained. Bread is a staple food in many Western and Middle Eastern countries.
Bread is the basic ingredient in pizza and the outer layer of sandwiches. In some cultures, bread is so
important that it becomes part of religious rituals.

Bread is the oldest processed food in the world. Evidence from 30,000 years ago in Europe
shows starch residue on the surface of rocks used for pounding food. It's possible that flour was
already being extracted from tubers at the time, such as Typha and ferns.To make primitive flatbread,
this flour was spread on a flat stone and fired with fire.10,000 B.C., with the emergence of the
Neolithic era and its development, grains became the main ingredient of bread. Yeast seeds are
unknown, so the dough rises naturally without much human intervention.

In the beginning, there are several sources of bread-growing techniques.Airborne yeast can be
removed by exposing uncooked dough to air for a short period of time before cooking.Pliny the Elder
reports that the Gauls and Iberians used skimmed beer called barm to make bread that was lighter than
what people were used to. In ancient areas that were more familiar with wine than beer, people used a
paste of grape juice and flour to start fermentation or wheat kernels soaked in wine as a source of
leavening. The most important source of bread development at that time was the sourdough technique.

In 1961, the Chorleywood bread process was developed, which involved the use of machines
to reduce the fermentation period and dough-making time. This process, which allows the use of
lower-protein grains, is now widely used in bakeries worldwide. As a result, bread can be made more
quickly at lower costs for both producers and consumers. It's just that a lot of criticism came over the
effect on bread nutrition. There are many types of bread, namely biscuits, scones, baguettes, bagels,
tortillas, pita, lavash, pretzels, donuts, flatbread, and many more.

1.2 Problem Identification

 The History of Bread in Europe

 Working steps for making bread
 Bread Appearance

1.3 Problem Formulation

 How to make bread?

 What ingredients are needed to make bread?
 What is the function of yeast in bread dough?
 When was bread invented?

1.4 Purpose

 Learn the history of bread.

 Know how to make bread.
 Knowing the nutritional content of bread

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 CHAPTER II
THEORY

2.1 Theoretical Studies

Bread is a food product made from wheat flour that has been fermented with bread
yeast or other leavening agents and then processed by baking. Bread is included in the list of
conventional biotechnology products because of the fermentation process that utilizes
microorganisms. Bread is made through two processes, namely baking and baking, both of
which are very important in determining the quality of the final product of bread.

There are various types of bread, namely steamed bread, toasted bread, and fried
bread. White bread and sweet bread are types of baked bread.

Bread contains -carotene, thiamine (vitamin B1), riboflavin (vitamin B2), and niacin,
as well as a variety of minerals such as iron, iodine, calcium, and so on.Bread is also enriched
with certain amino acids to increase the quality of protein for the body. The protein content
contained in bread reaches 9.7%, higher than rice, which is only 7.8%.

Almost all types of bread are made using the same process, namely mixing,
fermenting, proofing, sheeting, molding, baking, cooling, and (sometimes) slicing.

The raw materials for bread consist of flour, yeast, sugar, eggs, salt (NaCl), water,
milk, and butter.

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 CHAPTER III
TOOLS AND MATERIALS

3.1 Tools and Materials

 Tools
 Bowl
 Sieve
 Fabric
 Triangular plastic
 Spoon
 Slicers
 Large container

 Materials

 Bread dough

 110 ml of full-cream milk

 5 grams of yeast
 25 grams of sugar
 ½ egg
 Salt to taste
 225 grams of high-protein flour
 30 grams of butter

 Filled bread

 80 grams of butter
 50 grams of powdered sugar
 10 ml sweetened condensed milk

 Dough or topping on the outside

 10 grams of coffee without pulp

 15 ml of hot water
 ½ egg
 40 grams of powdered sugar
 40 grams of high-protein flour
 40 grams of butter

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3.2 Procedure

1) Prepare the tools and materials needed.

2) Cook the milk over low heat, stirring constantly until foam appears, then turn off the
stove.
3) When the milk is warm, pour it into a bowl and mix it with the yeast.
4) After the milk and yeast are stirred, mix the sugar, eggs, salt, and flour (add the flour
gradually).
5) Once mixed, add the butter and mix again until smooth.
6) Let the dough rest and be covered with a cloth for up to 1 hour.
7) While waiting for the bread dough to rise, make the bread stuffing.
8) Mix butter, powdered sugar, and sweetened condensed milk, then put it in the freezer
until frozen.
9) After that, divide the bread dough into eight parts and let it rest for 15 minutes.
10) After the filling is frozen, cut the filling into 8 pieces.
11) Then fill the bread with the filling until the dough runs out, then let it rest for 35
minutes.
12) While waiting for the dough, make the coffee topping.
13) Mix coffee without pulp, hot water, and eggs, then add powdered sugar, flour, and
butter.
14) After the topping is finished, put the topping into the plastic triangle of the topping
that has been inserted into the plastic.
15) After the bread has risen, spray it with
16) Then bake the bread at 180°C for 10–15 minutes.
17) Then the bread is ready to be served.

3.3 Observations

Process Information

Before the dough is mixed with flour Liquid textured dough

The dough is dense, non-greasy, and has a

After the dough is mixed with flour
yellowish color.

The dough has a more oily texture, is

After the dough is mixed with butter
shiny, and does not have air cavities in it.

After the dough is allowed 4to stand and The dough is shiny, has air pockets, and is
covered with a cloth yellowish in color.

After the bread dough is baked Bread is brown and has a sweet taste.
 CHAPTER IV
DUSCUSSION
4.1 Discussion

Bread is a food product made from fermented wheat flour and yeast, then baked. The
scale that I use is a digital scale. The mixing process is useful for dough to get perfect
hydration of carbohydrates and proteins, form and soften gluten, and hold gas on gluten. The
yeast that I use in the process of making this bread, namely instant yeast,

The addition of yeast functions to expand the dough by producing CO2 gas, softening
gluten with the acid produced, and also giving taste and aroma to bread. Proteases break down
the protein in flour into nitrogen compounds that can be absorbed by yeast cells to form new
cells. Another dry ingredient to mix is sugar. The sugars utilized by yeast cells are generally
only simple sugars, such as glucose or fructose, which are produced by the enzymatic
breakdown of more complex molecules, such as sucrose, maltose, starch, or other
carbohydrates.

Sucrose and maltose can be broken down into simple sugars by enzymes present in
yeast cells, whereas starch and dextrin cannot be attacked by yeast. The enzymes found in
flour or diastatic malt function to produce dextrose or maltose sugar from the starch in the
dough. The remaining sugar after the fermentation process will give the bread its color and
taste. After all the dry ingredients are mixed, the last dry ingredient to be added is salt. The
salt will help regulate the activity of the baker's yeast in the dough being fermented and
thereby regulate the degree of fermentation.

Salt also regulates the fermentation process, preventing the formation and growth of
unwanted bacteria in the leavened dough. The part of the egg yolk that plays a role in making
bread In the process of making bread, eggs serve to increase nutritional value, provide a better
taste, and help to relax the gluten substance network due to the presence of lecithin in eggs,
which makes the bread softer. All the ingredients are mixed and then stirred. The stirring of
the bread dough must be smooth.

The term "smoothness" refers to achieving maximum mixing so that a film surface
forms on the dough.The signs that the bread dough is smooth are if the dough no longer sticks
to the container or to the hands, or when the dough is stretched, a thin, elastic layer will form.
The main key to mixing is that the time used must be right because if the stirring is too long,
it will produce a hard and uncohesive dough, while very fast stirring will result in the mixture
not being evenly mixed and sticky. The fermented dough is then weighed to determine the
weight of the dough and the number of pieces to be cut into uniform sizes to fit the size of the
mold.

The goal of making dough balls is to get a smooth surface and reshape the gluten
structure. The dough that has been rounded is then carried out for an intermediate proof,
which is the resting stage of the dough for 10-15 minutes. The dough is then formed, and the
rested dough is filled with whatever fillers are desired. Before being put into the oven, this
process is carried out so that the bread develops and the final product is obtained with good
shape and quality.

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 After sufficient fermentation, the dough is put in the oven and baked until the top crust
of the bread is brown, some of which is even slightly charred. Because CO2 gas expands at
the highest oven temperature, the microglobules swell, and the glutein walls are fixed to
maintain the volume of the globules, the bread has the consistency of a soft, evenly spongy
bread.Through a heat conductor, a mass of dough will be converted into a light and easily
digestible product. Biological activity that occurs in the dough is stopped by baking,
accompanied by the destruction of the microbes and enzymes present.

The destruction of nutrients in baked goods is mainly related to the oven temperature,
baking time, and pH of the dough. There seems to be no significant loss of vitamins in the
mixing, fermentation, and molding stages. Even the levels of some vitamins can increase
slightly during fermentation, namely those that are synthesized by yeast cells.

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 CHAPTER V
CLOSING
5.1 Conclusion

Bread undergoes a fermentation process after being covered with a cloth, placed in a
closed container, or without air, which causes the bread dough to expand. The fermentation
process in bread dough is an anaerobic fermentation process, or a fermentation process
without air. Yeast helps the fermentation process in bread.

5.2 Bibliography

1. https://id.wikipedia.org/wiki/Roti
2. http://eprints.undip.ac.id/52906/3/Bab_II.pdf
3. https://www.academia.edu/5291140/LAPORAN_PRAKTIKUM_PEMBUATAN_
ROTI_DENGAN_FERMENTASI

5.3 Image Attachments

Tools and materials needed:

Bread-making process: