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Bread manufacturing
process Q Bread is the product of baking a mixture of flour, water, salt, yeast
and other ingredients. The basic process involves mixing of
ingredients until the flour is converted into a stiff paste or dough,
followed by baking the dough into a loaf.
Q The aims of the bread making processes used in New Zealand
(mechanical dough development, bulk fermentation and no-time
dough's) are to produce dough that will rise easily and have
properties required to make good bread for the consumer.
Q To make good bread, dough made by any process must be
extensible enough for it to relax and to expand while it is rising. A
good dough is extensible if it will stretch out when pulled. It also
must be elastic, that is, have the strength to hold the gases
produced while rising, and stable enough to hold its shape and cell
structure.
u Q Two proteins present in flour (gliadin and glutenin) form gluten
when mixed with water. It is gluten that gives dough these
special properties. Gluten is essential for bread making and
influences the mixing, kneading and baking properties of dough.
When you first start to bake bread, learning to mix the
ingredients is very important.
Q Many different types of bread formulations have been developed
so far. These formulations are developed in different regions
based on the traditional food habits of the people. The main
bread types can be classified as under:
Y Pan bread: This type of bread is popular in the economically
developed countries including USA, Canada, United Kingdom
and European nations.
v Hearth bread or sour bread: This category of bread is
produced with or without lactic acid fermentation. Hearth
breads are baked in an open hearth. These breads are
becoming popular in France.
vY Flat bread or roti/chappati: This category of bread is
popular in Asian countries. The product is unfermented and
flat. This baked on a flat hot pan.
