A PRESENTATION ON BREAD

Presented By Advisor,
Salim Sarkar S.M.Khaledur Rahman.
Roll:150617, Assistant Professor,
Dept.of Genetic Engineering &
Farah Sumaiya Dola
Biotechnology
Roll:140641
3rd Year,2nd Semester
 Contents

• Bread
• Ingredients
• Production Process
• Nutritional Value of Bread
• Application
• Advantages
• Disadvantages
 Bread
Bread is a dietary product obtained
from fermentation and the
subsequent baking of dough mainly
made of cereal flour and water,
made in many different ways and
sometimes enriched with typical
regional ingredients.
 Ingredients of Bread

Flour Yeast Salt

 Ingredients of Bread

Sugar Water Fat or Oil

 Flowchart of Bread Making
Mixing of Ingredients

Rising/Fermentation

Kneading

Moulding
 Flowchart of Bread Making

Final Rising

Baking

Cooling

Slicing and Wrapping

 Nutritional Value of Bread

• Nutritionally,bread is known as
an ample source of the grain
category nutrition.
• Bread is considered a good
source of carbohydrates through
the whole grains nutrients such
as magnesium ,iron, B vitamins
and dietary fiber.
 Application of Bread
• Bread is served in various forms with any meal of the day.
• It is eaten as a snack and used as an ingredient in other culinary
preparations ,such as sandwiches,fried items,bread
puddings,rolls,buns etc.
 Advantages

• Reduces risk of heart disease.

• Lower risk of weight gain.
• Can help in maintaining great mental
health like Alzheimer’s and depression.
• Healthy digestive system.
 Disadvantages

• Increases blood sugar levels.

• Causes inadequate energy
production.
• Increases bad cholesterol.
• Regular consumption of bread can
cause constipation.
• Hardly comprises of essential
nutrients
THANKST
O ALL