BREAD

Bread is one of the most popular and

best sold baked products, not only in
our country but in other countries as
well. Many countries have bread as
their staple food.
 BREAD
Are yeast leavened products made by
light fermentation of the
carbohydrates in dough
The quality of bread is affected by
the type of ingredients used, the
manner the dough is mixed or
prepared, and the temperature
maintained during baking.
Types of bread

Yeast bread

Quick breads
Kinds of Dough in Baking Bread
Dough used in baking bread is classified into two:
Lean dough. The Basic ingredients for bread which
include flour, yeast, salts, a little sugar, and shortening make
up the lean dough. This dough is made up into Pan de sal,
Pan Amerikano, French bread, and other crusty bread
varieties.
Rich dough. Aside from the basic ingredients for bread,
rich dough has butter, nuts, fruits, eggs, and condiments.
Milk is often used, too. Rich dough also uses more sugar.
This dough is used in making rolls, coffee cakes, and the
sweet bread varieties.
INGREDIENTS USED IN
MAKING YEAST BREADS

1.FLOUR Types of yeast

2.LIQUID
3.YEAST
4.SALT – “tighting Compressed yeast
effect”
5.Sugar Dry yeast
6.Shortening
7.Eggs
PRINCIPLES OF MAKING 5.PRE- HEATING THE OVEN
YEAST BREAD
6.PUNCHING
1.MISE EN PLACE
7.MOLDING
2.MIXING
8.PROOFING
3.KNEADING
9.BAKING
4.RISING
Methods of Mixing Dough
Straight method - This method combines all the
ingredients together at one time to make the dough.
The dough is kneaded and set aside to rise.
Sponge and dough method - This method mixes part
of the liquid, flour, and all of the yeast to make a soft
mixture which is set aside to rise until bubbly. Then, the
remaining ingredients are added and the mixture is
treated as straight dough.
NO KNEAD METHOD – Uses very long rising time .
CHANGES THAT OCCURS DURING BAKING

There is an increase in volume of the bread in the first ten

minutes. The rising is called OVEN SPRING.

Too high temperature may cause the bread to be brown in

color quickly

The gas in dough expands, the starch gelatinizes, gluten

strands develops to form the framework.

The full development of flavors.

Formation of crust
Characteristics of a Well-Made Bread
Bread of high quality is characterized by the following:
1. It is large for its weight, well-rounded top, and free
from cracks and bulges.
2. The crust is thin with an even golden brown color.
3. It has fine and even grain, elongated cells, and thin
cell wall making the crumb smooth, soft, elastic, and
creamy white with a silken sheen.
4. It does not crumble easily.
5. It has a sweet and nutty flavor, not sour
 QUICK BREADS
Prepared with leavening agents such as
baking soda or powder
Does not have a long proofing and rising
time
Can vary widely in texture and flavor
 TYPES OF QUICK BREADS
1.POUR BATTER
2.DROP BATTER
3.SOFT DOUGH
4.PIE CRUST AND SUGAR COOKIE
DOUGH
MIXING METHOD
1. MUFFIN METHOD – also known as the quick bread
method, blending method and stirring method. Mixing
dry and wet ingredients separately.
2. Creaming method – used for cake batters. Butter and
sugar are creamed together until smooth and fluffy.
3. Biscuitmethod or shortening method – this method cuts
chilled fat into the dry ingredients.
PROBLEMS AND SOLUTION IN BREAD
MAKING
 BREAD DID NOT ON TOP
RISE  FLAT TOP
 SOUR FLAVOR,  WRINKLED CRUST
STRONG YEAST
 THICK CRUST
ODOR
 TOUGH CRUST
 POOR SHAPE
 PALE CRUST
 CRUST CRACKED
CARE AND STORAGE OF BREAD
1. Best store at a room temperature for 2-3 days.
2. Before storing make sure it had cooled down at
least for 20-30 minutes.
3. Store it on a container where it keeps the best.
4. Fats on breads prevent it for being stale.
5. Toreheat the bread, unwrapped and heat in oven
for 10 to 15 minutes.
6. You can keep it in the freezer
SPOILAGE OF BREAD

MOLDS
ROPINESS