Bread Production Process

Classification Of “Bread”

5 Categories
based on Product Type

Snack Pas- Special Instant

Bread Pastry
try Bread Bread

- White Bread
- Whole
Wheat -Sandwich
-Regular - Oven-Baked
Bread/Rye - Croissant -Pizza
Snack – Fried
Bread - Danish Pas- -Hamburger
- Sweet - Steamed
- Mixed Type try -Curry Bread
Bread - Pan-Baked
-Baked Type -Croquette
- Synthetic
Type

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Other Classifications Of Bread

With Different Bases

Flat
Leavening Leavened Bread(Un Quick
Agent Bread leav- Bread
ened)

Baked Fried Steamed

Heating Method
Bread Bread Bread

Artisan/
Molded
Mold Hearth
Bread
Bread

White Brown
Color Bread Bread

Hard Soft
Texture
Bread Bread
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Bread-Making Process

Determine Baking Method -> Create Formulation -> Weigh In-

gredients -> Mise En Place -> Mixing -> First Fermentation ->
Dividing-> Rounding -> Bench Rest -> Shaping -> Panning ->
Second Fermentation -> Baking -> Cooling ->Glazing ->Pack-
aging

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(127) 한 번 보면 계속 보게되는 빵 공장
Amazing Bread Factory - YouTube

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Straight Dough Method

1) Straight Dough Method

1. Dough Temperature:
• 24~28°C is recommended.
• For snack pastry, 27°C is used.
• For hard bread types, 24°C is preferred.
• Danish pastry requires a lower temperature of 20°C.
2. First Fermentation Temperature
• Around 27°C.
• Relative humidity should be maintained at 75~80% during the first fermentation.
• Punch down the dough during the first fermentation, usually midway through.
3. Shaping:
• Dividing the dough -> Rounding it -> Bench Rest (around 15 minutes) -> Shaping -> Panning
4. Second Fermentation Temperature:
• Ranging from 32~40°C.
• Relative humidity should be maintained at 80~90%.

Advantage
- Simplified production process.
- Minimal requirements for production facilities
and equipment.
- Reduction in labor and time.
- Decreased fermentation loss.
Disadvantage
- Lower dough tolerance to fermentation.
- Faster aging of the bread.
- Challenging to make adjustments to the dough.
- Bread may have a rough crumb and lack flavor
and texture.
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Sponge Dough Method

The Sponge Dough Method is a bread-making process where a sponge or starter is created by fermenting a portion of the
ingredients before incorporating it into the final dough.

1. Sponge Dough Temperature:

1. 22~26°C (commonly 24°C).
2. Mixing time for the sponge is around 4~6 minutes.
2. First Fermentation for Sponge:
1. 27°C
2. Relative humidity should be kept at 75~80%.
3. For 2~6 hours
3. Final Dough Temperature:
1. 25~29°C (commonly 27°C).
2. Mixing time for the final dough is approximately 8~12 minutes.

Sponge Dough Floor time

Mixing Fermentation Mixing Fermentation Shaping

(4~6 minutes) (3~5 hour) (8~12 minutes) (0~30 minutes)

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Sponge Dough Method

Advantage Disadvantage
- Flexibility in work processes. - Increased fermentation loss.
- Opportunity to correct process mistakes. - Increased expenses related to facilities, labor,
- Strong fermentation capability for rich fermenta- and space.
tion. - Weaker mixing tolerance.
- Improved product shelf life and volume.
- Good bread structure and crumb.
- Enhanced fermentation aroma, delayed aging.
- Good oven spring.

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Sponge Dough Method

❖ Advantages and Disadvantages Of The Straight Dough Method;

Comparison with the Sponge Dough Method.

Advantage
- If a batch of dough fails, it is possi-
ble to start a new batch without signif-
icant losses.
- It can adapt to sudden orders or
changes in production requirements
efficiently.
Disadvantage
- Due to the short fermentation time,
it ages quickly and cannot be stored
for a long time.
- The bread has uneven volume and a
poor appearance.

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Pre-Ferment Dough Method

Pre-Ferment Dough Method

It is made by mixing water with sugar, yeast, salt, yeast food, and malt, and then adding powdered milk as a buffer.

It is a variation of the sponge or dough methods and was initially developed by the American Dairy Products I
tute (ADMI).
It shortened production time, making it suitable for large-scale factory production.
It is feasible with minimal factory equipment.

Advantage Disadvantage
1. It allows for fermenting a large quantity at 1. Increased usage of oxidizing agents.
once (using large fermentation containers and 2. Requires a softener (emulsifier).
pumps).
2. The fermentation time is shorter compared to
the sponge method.
3. Product quality remains consistent.
4. It is suitable for large-scale production.
5. It can reduce production losses due to fer-
mentation loss.

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Continuous Bread-Making Method

Continuous Bread-Making Method

A bread-making method that further advances the Pre-Ferment Dough Method by using mechanical

power to continuously and automatically produce dough. It is suitable for mass-producing a single prod-

uct rather than producing a variety of products in large-scale factories.

In this method, a liquid preferment (pre-fermented dough) that has undergone fermentation is mixed with

the main dough ingredients in a pre-mixer, and then it is automatically processed (mixing to panning)

through a mixer and “divider”.

Developments such as the "dough maker" method by Quality Bakers of America and the "AM-
FLOW" method by AMF have contributed to its advancement.
Characteristics:
• Requires a significant amount of oxidizing agents.
• Utilizes shortening flakes with a melting point of 45°C.
Advantages:
• Reduced fermentation loss due to the use of highly automated machinery.
• Requires less labor and facility space.

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Emergency Dough Method

Emergency Dough Method:

A bread-making method that expedites fermentation to reduce production time. This method is useful in situations

where there is a sudden rush of orders, a need for quick production due to unexpected circumstances like ma-

chinery breakdowns, or when planned operations are delayed, and there is a need to expedite production.
Classification Action Content
Mandatory Action Increase yeast quantity by 50%. Promote fermentation.
Raise dough temperature to 30-31℃. Promote fermentation.
Increase the absorption rate by 1% Control dough formation and development.

Reduce sugar by 1%
Extend the first fermentation period by
15-30 minutes.
Increase dough mixing time by 25-30%.
Results in a darker crust color due to shorter fermentation and
increased residual sugars
Shorten the fermentation process.
As a result, you can make enhanced gluten development by pro-
longed mechanical kneading.

Optional Action Reduce powdered milk usage by 1%. Because powdered milk acts as a buffering agent, delaying fer-
mentation.

Reduce salt usage by 1%. To reduce inhibition of yeast activity due to osmotic pressure.
Increase yeast food quantity by 0.5%. Promote fermentation by enhancing yeast activity.

Add vinegar by 0.5%. Compensate for insufficient pH decrease due to short fermen-
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tation by adding acid.
No Time Dough Method

(No-Time Dough Method):

A method of dividing and shaping without the need for a first fermentation. It is a type of Straight Dough

Method, also known as no-fermentation or emergency dough method. This method is characterized by

using oxidizing and reducing agents to ferment the dough rapidly within a short time.

Advantage Disadvantage
- Shortens the dough preparation - Produces bread with a poor fermen-
time. tation aroma and reduced shelf life.
- Increases production yield. - Rapid aging and limited enzyme ac-
- Reduces fermentation (fermentation tivity on starch result in uneven qual-
loss) time. ity.
- Requires a significant amount of in-
gredients (yeast, oxidizing agent, re-
ducing agent).
- Short first fermentation leads to less
effective dough shaping.

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Frozen Dough Method

Frozen Dough Method: Typically, in baking, frozen dough refers to dough that is mass-produced by

franchise headquarters or specialized production companies and delivered.

Advantage Disadvantage
- Allows for advance preparation for - Yeast may die off, reducing gas pro-
operations during nighttime, holidays, duction.
etc. - Reduced gas retention.
- Provides consumers with fresh - Dough is more prone to spreading.
bread.
- Enables small-scale production of
various products.
- Delays aging of products, making
transportation and delivery easier.

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Natural Yeast

Creating a Natural Fermentation

Starter
Natural yeast contains not only yeast but also bacteria.
While it has relatively weak fermentation power, the activity
of various bacteria produces organic acids. When bread is
baked using these organic acids as byproducts, it develops
a unique aroma and distinctive sourness.

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Baking Manufacturing Process

Formulating and Weighing Ingredients

Formulation Calculation Method:
Once you know the amount of flour marked with Baker's Percent (B/P), you can calculate the weight of
the other ingredients.

• Weight of each ingredient (g) = Flour weight (g) × Percentage of each ingredient (%)
• Flour weight (g) = Flour percentage (%) × Flour weight (g) / Total formulation ratio (g)
• Total dough weight (g) = Total formulation ratio (g) × Flour weight (g) / Flour percentage (%)

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Baking Manufacturing Process

Preparing Ingredients

(1) Sift the flour.

(2) After measuring, mix flour or sugar and leave it aside, or dissolve it in
water.
(3) Solid fats (shortening, butter, margarine, etc.) should be taken out of
the refrigerator or freezer a few hours before use to reach room tem-
perature and become pliable (when it can be easily pressed with a fin-
ger).

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Baking Manufacturing Process

Kneading
(1) Definition:
• Kneading is the process of mixing and working water into ingredients like flour, yeast, and salt. Its pri-
mary purpose is to develop gluten in the flour. Gluten serves as the structural framework of bread
dough and traps gases produced during fermentation, contributing to the bread's taste and appear-
ance.

(2) Purpose of Kneading:

• The ultimate purpose of kneading is to create gluten and make the bread rise.

(3) Characteristics of Bread Dough:

• Physical Characteristics: It possesses properties of malleability to maintain a consistent shape, vis-

cosity, fluidity, ductility, and elasticity.

• Chemical Characteristics: Dough possesses five types of three-dimensional intermolecular bonding

patterns at the molecular level, which are protein conglomerate chain. Among these, the most impor-
tant are disulfide (SS) bonds and hydrogen bonds.

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Baking Manufacturing Process

6 Stages for Dough Mixing

Pick-Up Clean-Up Development

Final Stage
Stage Stage Stage

Breakdown Let Down

Stage Stage

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Baking Manufacturing Process

Dough Mixing Time

(1) Factors Influencing Mixing Time:

1. If the dough quantity is small and the rotation speed is high, the kneading time is short.
2. The higher the dough temperature, the shorter the kneading time.

(2) Factors Affecting Mixing and Absorption:

3. When the dough temperature is high, the moisture absorption rate decreases.
4. When the flour protein quality is good and the quantity is high, the absorption rate increases.

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Baking Manufacturing Process

Dough Temperature Control

(1) Straight Dough Method:

• Friction factor
= Dough temperature result x 3 - (Room temperature + Flour temperature + Tap water temperature).

• Water Temperature to Be Used

= Desired temperature x 3 - (Room temperature + Flour temperature + Friction factor).

(2) Sponge Dough Method:

• Friction factor = Dough temperature result x 3 - (Room temperature + Flour temperature + Tap water
temperature).

• Water Temperature to Be Used = (Desired temperature x 4) - (Flour temperature + Room tempera -

ture + Friction factor + Sponge dough temperature).

• The Amount of Ice Used = Amount of water used (Tap water temperature - water temperature to be
used) / 80 + Tap water temperature.

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Baking Manufacturing Process

First Fermentation

(1) Purpose of Fermentation:

1. To achieve dough expansion.
2. To allow enzymes to act, creating a soft product and delaying aging.

(2) Checking the State of First Fermentation:

3. Typically, the dough should have expanded to about 3 to 3.5 times its original volume after the
initial mixing.
4. When the dough is lifted, the dough fermentation forms a fabric-like structure (mesh structure).
5. When the dough is pressed with a finger, the impression should remain.

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Baking Manufacturing Process

Changes During the First Fermentation

(1) Changes in Yeast:
Yeast consumes fermentable substances, affecting acidity reduction and gluten
softening.

(2) Changes in Proteins:

Gliadin and glutenin react with water to form gluten.

(3) Changes in Starch:

Yeast food contains amylases, which contribute to dough extensibility, increased
bread volume, and improved crust color, among other enhancements.

(4) Changes in Sugars:

Invertase enzyme breaks down sucrose into glucose and fructose.

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Baking Manufacturing Process

Changes During the First Fermentation

(5) Dough Expansion:
The carbon dioxide gas produced by yeast doesn't immediately create gas bubbles within the dough. In-
stead, it temporarily dissolves in the aqueous solution surrounding yeast cells. When the carbon dioxide
gas is formed again, it creates bubbles at weak points in the gluten structure.

(6) Decrease in pH (Acidification):

The decrease in pH is caused by several factors, including the oxidation of alcohol, dissolution of carbon
dioxide, production of lactic acid due to starch, and the formation of acids during fermentation.

(7) Acid-Producing Reactions (Acid Fermentation):

1. Lactic Acid Fermentation (Occurs at high temperatures and in the presence of excess sugars -
anaerobic fermentation).
2. Acetic Acid Fermentation (Results in alcohol and acetic acid production, occurs at high tempera-
tures, and in the presence of oxygen - aerobic fermentation).
3. Butyric Acid Fermentation (Occurs with excess lactose, high temperature, extended duration, and
high moisture content - anaerobic fermentation).

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Baking Manufacturing Process

Fermentation Loss:

(1) Definition of Fermentation Loss:

Fermentation loss refers to the phenomenon where during extended fermentation, moisture
evaporates, carbohydrates are converted into carbon dioxide gas and alcohol due to fermen-
tation, and as a result, the weight of the dough decreases.

(2) Factors Affecting Fermentation Loss:

1. Higher fermentation room temperatures lead to greater loss.

2. Higher dough temperatures result in greater loss.
3. Longer fermentation times lead to greater loss.
4. Lower humidity levels in the fermentation room result in greater loss.

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Baking Manufacturing Process

Dividing

(1) Organization of Molding Process:

Dividing → Rounding → Intermediate Proof (Bench Rest) → Shaping (Make-Up) → Pan-

ning.

(2) Methods to Reduce Dough Damage:

1. The Sponge Dough Method has stronger resistance compared to the Straight Dough
Method

2. It's preferable to have a relatively low resulting dough temperature.

3. Flour with a higher protein content and good quality is preferred.

4. The dough should have optimal absorption level or slightly firm .

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Baking Manufacturing Process

Rounding

(2) Purpose of Rounding:

1. To reorganize the structure of gluten that may

have been disturbed during dividing.

2. To create a continuous outer surface, preventing

stickiness during shaping.

3. To form an outer surface capable of retaining the

carbon dioxide generated during intermediate
proof.

4. To shape the dough into a consistent form, making

it easier for the subsequent process, which is
shaping.

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Baking Manufacturing Process

Intermediate Proof (Bench Rest)

(1) Purpose of Intermediate Proof:

1. To reorganize the structure of gluten tissue and restore elasticity through gas production.

2. To ensure elasticity and ductility so that the dough does not tear during stretching and
folding, making it easier for the subsequent shaping process.

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Baking Manufacturing Process

Shaping
Shaping is the final process where the dough, which has completed the intermediate proof, is
stretched and molded into a consistent shape for the ultimate appearance of the bread.
The force applied during shaping should be adjusted according to the size of the dough piece.
Therefore, in general, for hard-type bread, shaping is done with less force compared to soft-type
bread

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Baking Manufacturing Process

Shaping

Shaping Process Sequence:

1. Sheeting:
- Flatten the dough to evenly remove the trapped air inside.
- Gently press and gradually flatten the dough to prevent it from tearing.
- Shape the dough into a round or oval shape according to the desired product's form.
- For filled pastries, lightly press with your hand instead of flattening to remove some of the bub -
bles.

2. Molding:
- Roll out the flattened dough according to the shape of each product.
- For items with fillings, make sure to wrap them in a way that prevents the filling from leaking out.
- For pastries like filled Danishes, carefully shape them so that the dough can encase the fill-
ing evenly.

3. Sealing:
Any large air bubbles that may have formed should be removed.
Make the dough be sealed to prevent any gaps or openings.
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Baking Manufacturing Process

Panning Process:
(1) Proper Panning:
1. Check the weight and condition of the shaped dough and select an appropriate pan.
2. After lightly greasing the pan, pan the dough so that the seam of the dough is placed on the bottom of
the pan.
3. Maintain the pan temperature at around 32°C and ensure whether it is cold or hot before use.
4. Calculate Pan Volume Capacity (Pan Volume Efficiency of the pan for 1 gram of the dough) and place
an appropriate amount of dough inside based on the pan's size and volume.

(2) Pan Volume Capacity:

1. The size of the pan is represented as Pan Volume Capacity ( 𝑐𝑚3/g), which is the volume of the pan required to
bake 1 gram of dough.
2. The appropriate division amount of dough is calculated by dividing the pan's volume by its pan volume capacity.
3. The appropriate division amount of dough = pan's volume / pan volume capacity.
4. 3 types of methods for measuring the pan's volume:
- Calculating the pan's volume based on its length.
- Filling it with water and measuring its weight.
- Filling it with seeds or similar items and measuring its volume with a cylinder.

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Baking Manufacturing Process

Final Proof; Second Fermentation

This process involves recovering partially deflated gluten structure in the shaping stage. It aims to
promote yeast activity to achieve an excellent quality bread with the right volume, balance, ap -
pealing appearance, and flavor while shaping the final product.

(1) Determining the Completion of the Final Fermentation:

1. When the size has increased to approximately 3-4 times its original volume.

2. When it has expanded to about 70-80% of the final product's volume.

3. When the dough exhibits good elasticity.

4. For products baked on trays, judgment is based on characteristics such as shape, volume re -
duction, transparency, and texture.

5. When the dough has risen to a suitable volume, usually around 80% of the pan's capacity.

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Baking Manufacturing Process

Final Proof; Second Fermentation

(2) Effects of Over-fermentation:

1. The dough may overflow from the pan or the final product may become deformed.

2. Insufficient sugars due to over-fermentation can result in uneven color and unpleasant taste
and aroma.

3. It tends to have poor shelf life and may become deflated.

4. It can lead to a coarse texture with uneven air bubbles, making the product less desirable.

5. It can lead to accelerated aging and a less desirable texture.

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Baking Manufacturing Process

15) Final Proof; Second Fermentation

(5) Fermentation Temperature and Characteristics Based on Product Types:
Product Types Fermentation Tempera- Characteristic
ture
Pastries, Breads 32~38℃ Fermentation temperature is kept
higher than the dough temperature.
Hearth Bread 30~32℃ Products like French bread, German
bread and so on. (hard bread cate-
gory.)
Danish Pastries, Croissants 26~32℃ Products with a higher butter content
like Brioche.
Donuts or those fried bread 30℃ Dry fermentation with humidity levels
Purposes of the Second Fermentation of 60-65%.

1. Adjusting temperature and humidity to enhance yeast fermentation, producing sufficient CO2
gas for bread expansion.
2. During the shaping process, it helps to organize disrupted gluten structure.
3. It generates organic acids, lowers the pH of the dough, reduces elasticity, and increases exten -
sibility.
4. It produces fermentation by-products such as organic acids, alcohol, and aromatic compounds.

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Bread Baking

The Purpose of Baking

• To develop the crust of the bread, giving it color, flavor, and aroma.
• To gelatinize starch, making the bread more digestible.
• To expand the bread's shape by applying heat to the carbon dioxide produced during fermenta -
tion.

Types of Ovens
• Classification by Shape: Deck oven, convection oven, rotary oven, tunnel oven, etc.

• Classification by Heat Source: Coal oven, electric oven, gas oven, etc.

• Classification by Heating Method: Direct heating oven, indirect heating oven, etc.

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Bread Baking

Types of Ovens

Deck oven Rotary oven Tunnel oven

Types of ovens for baking

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Bread Baking

Using Steam for Hard Breads

(1) Purpose of Using Steam

- Steam is used to create bread with a larger volume, thin and glossy crust, soft in-
terior, and a crispy crust, achieving a desirable texture and appearance.

- When baking, the use of steam provides moisture inside the oven, aiding in oven
spring, which is the initial rapid rise of bread during baking.

(2) Characteristics of Products Requiring Steam and Baking Management

- Steam is used more in hard bread types that do not contain or contain minimal
amounts of ingredients like sugar.

- It is used in products with low levels of ingredients like sugar, fat, and eggs,
which can increase fluidity in the dough (low ratio mixtures).

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Bread Baking

Phenomena During Baking:

(1) Oven Spring:
Oven spring refers to the rapid expansion of bread dough during the initial stage of baking.
It occurs when the internal temperature of the bread reaches approximately 49°C (120°F) in
a short period, typically within 5 to 8 minutes of baking.
During this phase, the dough can expand significantly, often increasing in volume by about
one-third. This phenomenon is known as "oven spring.“

(2) Oven Rise:

Oven rise occurs when the internal temperature of the bread dough has not yet reached
60°C (140°F), but yeast activity is still taking place, leading to the production of gas.
As a result, the dough gradually increases in volume. This phase continues until the yeast is
deactivated at around 65°C (149°F). During oven rise, there is active gas production, and
the gas cells created during fermentation expand further, contributing to the bread's final
structure and texture.

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Bread Baking

Gelatinization of Starch:
(1) To achieve complete gelatinization of starch, about 2 to 3 times the amount of wa-
ter is required.

(2) The starch on the outer layer of the dough undergoes more significant gelatiniza-
tion than the starch in the interior, as it is exposed to high heat for an extended period.

(3) When the dough temperature exceeds 54°C (129°F) due to the oven's heat, yeast
deactivation begins, and starch gelatinization occurs.

(4) Proteins start to coagulate and form gluten at around 70°C (158°F), releasing water
that can help supplement insufficient water for starch gelatinization.

(5) Due to prolonged exposure to heat, further gelatinization becomes impossible, re-
sulting in a crust that is harder than the interior of the bread.

(6) For French bread, it takes about 8 minutes to reach an internal temperature of 99°C
(210°F), after which it undergoes 20 minutes of gelatinization.
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Bread Baking

Caramelization Reaction: The caramelization reaction occurs when sugars are

transformed into brown and black colors due to heat. It results in the development
of flavors on the bread crust's surface, which permeate into the interior of the
bread, contributing to both its color and aroma.

Maillard Reaction: The Maillard reaction is a chemical reaction between amino

compounds and reducing sugars that produces a brown pigment called
melanoidin. It begins at oven temperatures of 140-165°C (284-329°F) and is influ-
enced by factors such as baking time and pH.

Gluten Coagulation: Gluten proteins form an intercellular matrix containing

starch particles, and when the bread's internal temperature reaches 60-70°C (140-
158°F), starch begins to undergo gelatinization, causing the migration of water
into the starch. Beyond 74°C (165°F), gluten proteins further solidify, forming a
semi-solid structure, and this process continues until the end of baking.

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Bread Baking

Enzyme Activity:
1. Enzymes become active as starch begins to gelatinize.
2. Amylase enzymes break down starch, resulting in a softer and better-fermented
dough.
3. Amylase denaturation occurs between 65-95°C (149-203°F). The quickest inac-
tivation happens around 68-83°C (154-181°F) in approximately 4 minutes.
4. Amylase activity typically occurs between 52-72°C (126-162°F) and lasts for 2-5
minutes.

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Bread Baking

Reactions Occurring During Baking in the Oven

(1) Physical Reactions
① A thin layer of moisture forms on the surface of the dough.
② Gases trapped within the dough are released as they become volatile.
③ Alcohol within the dough evaporates, gases expand due to heat, and water evaporates.

(2) Chemical Reactions

① When the temperature exceeds 160°C (320°F), sugars and amino acids undergo the Maillard reaction,
producing melanoidins, and sugars undergo decomposition and polymerization to form caramel.

(3) Biochemical Reactions

① The dough's framework is formed through the development of gluten, and the baked bread's structure
is shaped by gelatinized starch.

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Baking Loss

Baking loss is the phenomenon where the weight of the dough decreases as it is baked and

transformed into bread. It can be influenced by various factors such as the dough formulation,

baking temperature, baking time, the size of the product, and whether steam is injected dur -

ing baking.

Baking loss = Dough Weight - Bread Weight

Baking loss ratio (%) = (Dough Weight - Bread Weight) / Dough Weight x 100

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Baking Loss

(1) Under Baking and Over Baking

- Under Baking occurs when the baking temperature is too high, causing the product to be taken out
before it is properly cooked. This results in a moist and undercooked interior that may collapse easily.

- Over Baking happens when the baking temperature is too low, and the product is baked for an ex-
tended period. This leads to a product with reduced moisture content and faster aging.

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Baking Loss

(2) Causes and Issues During Baking

1. When the oven temperature is too low:

1) The bread's volume exceeds the intended size.
2) The texture is rough and thick.
3) There is significant baking loss.
2. When the oven temperature is too high:
1) The bread's volume is smaller than intended.
2) The crust becomes dark.
3) The sides may become fragile.
3. When oven heat distribution is uneven:
1) Bread doesn't bake evenly, leading to uneven texture.
2) Slicing the bread may cause it to collapse.
4. When there is excessive steam:
1) Improves oven spring and increases bread volume.
2) Forms a tough crust and surface blisters.
5. When there is insufficient steam:
1) May result in shell-like cracks on the bread's surface.
2) The bread's crust lacks shine.

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Baking Loss

(3) Considerations for Baking by Product Type

1. For Plain Bread and Special Breads:

- Baking temperature varies depending on the type and the size of the mixture.

2. For Pastry Breads, Cookies, and Danish Pastries:

- Check for any fillings or toppings added, and ensure they are properly placed.
- Consider applying various coatings like egg wash, olive oil, or milk to the crust, depending on the
desired outcome.

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Frying Dough

The requirements for frying oil.

1. Good frying oil should have a mild flavor and a light color.

2. It should be odorless and colorless, with a high smoke point and a glossy appearance.

3. The oil should adequately solidify as products cool down without changing the color of added
sugars.

4. When heated, it should not produce any unusual smells or odors, foam, or smoke, and it should
conduct heat well.

5. It should be easy to handle in terms of shape and packaging.

6. Frying oil should not impart any strange tastes or odors when heat
7. ed.
8. It should be free from moisture and have good shelf stability.

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Frying Dough

Precautions When Frying

1. Avoid adding too much product at once, as it can slow down temperature recovery, leading to
increased oil absorption.

2. After frying, be sure to use paper towels or other methods to remove excess oil absorbed by
the product.

3. Consider making smaller-sized products to minimize temperature differences between the inte -
rior and exterior of the product.

제과제빵학
Other methods for “Bread”

Steamed Buns
Bagels

제과제빵학
Preparing and Manufacturing Fillings and Toppings

제과제빵학
Preparing and Manufacturing Fillings and Toppings

1. Understanding Ingredient Characteristics and Preprocessing Preparation

Filling and topping materials refer to food items added to pastry and bread prod-
ucts after the baking process

Ex) Creams, Marzipan, Jams, Butter, Nuts, etc.

2. Common Types of Filling Materials Used in Pastry and Baking:

Whipped cream, custard cream, buttercream, yogurt cream, cheese, vegetables,

processed meats, sauces, herbs, seafood (salmon, shrimp), nuts

제과제빵학
Bread Cooling

1) Cooling Methods
① Natural cooling by placing it on a cooling rack in a cooling or perforated pan at room temperature.

② Using a fan or air conditioner.

2) The purpose of cooling

① To facilitate packaging and cutting, as well as to prevent microbial damage.
② If cooling is done for too long, the product may become dry, resulting in a less desirable texture.
③ During cooling, there is an average weight loss of about 2% due to moisture evaporation.

제과제빵학
Packing

Packaging is done based on the characteristics of the product, packaging trends, customer
preferences, and to protect the value and condition of the product during the distribution
process.
Also, the product's packaging temperature should be between 35-40 ℃ to minimize microbial
growth when it has been cooled, and it should be packaged promptly to prevent the evapora -
tion of aroma and preserve the flavor.

1) The purposes of packaging

① Preventing moisture loss to delay aging.

② Enhancing the value of the product.
③ Protecting against microbes or harmful substances.
④ Preventing the product from drying out to maintain the desired texture.

제과제빵학
Aging of Bread

The aging of bread refers to the physical and chemical changes that occur in the crust and crumb of the
bread over time.

1) Aging Phenomena and Causes in Bread

• Moisture inside the bread migrates to the crust, making it tough and losing its direction.
• Loss of moisture results in the bread becoming harder and losing its elasticity.
• Alpha starch degrades into beta starch.
• The bread's texture becomes rough, dry, flavorless, and may develop undesirable odors.

2) Factors Influencing Bread Aging

• Storage time
• Storage temperature
• Hydration level: Bread with higher moisture content tends to age more slowly.

제과제빵학
Aging of Bread

3) Bread Putrefaction
Putrefaction refers to the phenomenon where protein-based foods undergo decomposition and
spoilage due to the action of microorganisms (anaerobic bacteria). When organic matter putrefies,
it produces foul-smelling gases.

Fermentation is the process by which carbohydrates break down, putrefaction is associated with
protein breakdown, and rancidity refers to the breakdown of fats.

제과제빵학
Aging of Bread

4) Bread Product Evaluation:

External
Color Balance

Volume

Inter-
nal tex-
ture

Tate and
Aroma

제과제빵학
Aging of Bread

4) Bread Product Evaluation

External Evaluation Criteria

: Volume, Crust Color, Balance, Crust Uniformity, Crust Characteristics, Break &
Shred, etc.

Internal Evaluation Criteria

: Texture, Porosity, Internal Color, etc.

Sensory Attributes
: Aroma, Taste, Mouthfeel, etc.

제과제빵학
Aging of Bread

Assessment Criteria and Judging Standards for White Bread.

Assessment Criteria Judging Standards

Volume • The volume should be appropriate relative to the weight of the divided portion.

• The crust should be uniformly golden brown.

Crust • It should not be too light, too dark, or have any uneven spots or stripes.
Color • Brown color should also appear on the sides and bottom

Crust Tex- • The crust should be thin and soft.

External ture • It should not be thick, rough, or hard.

• The bread should have symmetrical balance from left to right.

External • Neither end, the middle, nor one side should be lower than the other.
Balance • The sides and top should not be sunken.

Break & • The bread's sides should break open evenly and softly in the oven.
Shred • It should not break too much or have no breaks at all.

제과제빵학
Aging of Bread

Assessment Criteria and Judging Standards for White Bread.

Assessment Criteria Judging Standards

• It should be soft, elastic, and exhibit springiness.
• It should not feel rough, dry, or have a doughy texture. (Ex-
Crumb
cessive moisture is also undesirable.)

• Small pores should be uniformly and evenly distributed.

Internal • The crumb structure should be thin and connected.
Porosity
• Large, irregular pores or a thick, dense crumb structure
should be avoided.
• It should be a light cream color.
Color • Dark colors, grayness, stripes, or other deviations are not
desirable.

제과제빵학
Aging of Bread

Assessment Criteria and Judging Standards for White Bread.

Assessment Criteria Judging Standards

• The bread should emit a mild, appealing aroma reminiscent
of roasted nuts.
Aroma
• It should not have a burnt, strong yeast, spoiled, or moldy
smell.
• The bread should have a distinctive, pleasant taste without
Texture any noticeable floury aroma.
Taste • It should be free from any unpleasant flavors.
(The most critical evaluation criteria.)
• The bread should be soft and not overly dry.
Mouthfeel • It should not have a dough-like or gum-chewing sensation,
among other undesirable mouthfeel characteristics.

제과제빵학