Making bargain and sweet bread

Istiqomah
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Teknologi Rekayasa Kimia Industri

Teknologi Pertanian
Politeknik Negeri Lampung
 Bread is defined as food made
from wheat flour which is
Introduction distributed with bread yeast and
baked. In the dough you can add
salt, sugar, milk, fat and delicious
ingredients such as chocolate,
raisins and sukade.
2 Water Ingredients of
Water is an ingredient that b r e a d
plays an important role in
making bread, including gluten
formed in the presence of
water. Water greatly determines
the consistency and rheological
characteristics of the dough,
1 flour
The most important component that
which greatly determines the
distinguishes it from other ingredients is the
nature of the dough during the
protein content of glutenine and gliadin,
process and ultimately
which under certain conditions with water
determines the quality of the
can form an elastic and expandable mass
product produced. Water also
called gluten. The elastic and expandable
functions as a solvent such as
physical properties of gluten allow the
salt, sugar, milk and minerals
dough to hold back the developer's gas and
so that the ingredients are
the dough can balloon like a balloon. This
evenly dispersed in the mixture.
situation allows bread products to have a
smooth and uniform hollow structure and a
soft and elastic texture
4 Yeast
Yeast for bread is made
from yeast cells
Saccharomyces
cereviceae. By fermenting
sugar, yeast produces
carbon dioxide which is
used to develop the
dough. This sugar can
come from flour, which is
sucrose or from sugar
which is intentionally
added to dough like sugar
cane and maltose.
Ingredients of
b r e a d
3 Salt
Salt is the main
ingredient for
regulating taste. Salt
will arouse taste in
other ingredients and
help arouse fragrant
and increase the
properties of bread.
6 Greasy
Greasy is used in making
bread as a shortening
because it can improve
physical structures such as
volume, texture, softness
and flavor. In addition, the
addition of fat causes the
nutritional value and
delicious taste of bread to
increase.
Ingredients of
b r e a d
5 Sugar
Sugar is used as a
sweetener in bread
making. The most widely
used type of sugar is
sucrose. Aside from being
a sucrose sweetener it
also plays a role in
improving the roast quality
and crust color, and allows
a faster ripening process
 7 Milk and Egg
n
The use of milk for bakery
products serves to form a flavor, binds
8 Bread improver
water, as a filling material, forms a strong AWESOME
this material will increase the attractive
and porous structure because of the attraction between the starch grains, so that
protein in the form of casein, forming
color due to browning reactions and P R E S E N TAT I O N
most of the gas contained in the dough can
be maintained. Thus the dough will be
adding tenderness due to the presence E AS Y TO CH ANG E COLO RS, PHOTOS.
produced which is quite swollen and will
of lactose. eventually be obtained with relatively large
In the process of making bread, volumesWe Createfine
of bread, Quality
crumbsProfessional
and
eggs function to increase nutritional technology. PPT Presentation
value, provide a better taste and help to
squeeze gluten tissue because of the
presence of lecithin in the egg which
results in the bread becoming softer and
weaker You can simply impress your audience and add a
unique zing and appeal to your Presentations. Easy to
change colors, photos and Text.

R E S TA U R A N T
Addition ingredients on bread

What is meant by additives in

bread is material that is
intentionally added to the dough
which, if used, will not result in
unfavorable results, while if used
it can enhance the quality of
bread produced. This material
consists of mineral yeast food
(MYF), malt, emulsifier and
dough quality enhancer (dough
imp \ rover).
 The principle of making bread

1. MIXING .
3. FORMING

4. ROASTING
2. FERMENTATION
Presentation of Presentation of
making sweet making bargain
bread bread

We Create
Quality
Professional
PPT
Presentation
• Infographic Style

Making Bread
 Problem
Problem in makingbread
in making bread
1. Quality dough
The quality of the dough in bread
making is very dependent on the
gluten content of flour. Gluten is a
major component of wheat flour
protein and consists of glutein and
gliadin proteins. The nature of
gluten is not soluble in water and
with water will form compounds that
are chewy. Gluten will determine
the quality of the dough, the volume
of dough development and greatly
determine the appearance of the
bread produced, especially in the
formation of the crumb structure.
The elastic properties of gluten are
formed when stirring the dough.
2. Bread quality
AWESOME
Good bread quality includes large
volumes of bread, symmetrical shape,
good color of bread crust including large
P R E S E N TAT I O N
volumes of bread, symmetrical shape,
Eyellowish
AS Y TO CHbrown
ANGcrust
E COLOcolor,
RS,thin and dry
PHOTOS.
crust texture, and the nature of parts of
bread which includes granules and
We Create
textures. Good Quality
granulesProfessional
are granules
with smooth, uniformPPT Presentation
cells that are long,
while good texture is smooth, soft and
elastic. In addition, the crumb structure
must be flat, bright crumb color, fragrant
with wheat and yeast with good taste
and storability
R E S TA U R A N T
 SPECIAL FOOD

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