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Bread and Baking Industry Group E: Hunza Hayat Asad Abdullah Shahid Kandeel Shafique Ayesha Kaleem Fariha Munir Sehar Yousaf Maarej Khan

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Introduction & Overview

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History One of humanity's oldest foods. Europe revealed starch residue on rocks used for pounding plants. It is possible that during this time, starch extract from the roots of plants, was spread on a flat rock, placed over a fire and cooked into a primitive form of flatbread. The source of yeast was ubiquitous, the dough was left in open air and the airborne spores of yeast leavened it. The Egyptians used little old dough with the new one, these two dough were combined together and kneaded and then were set to rise.

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Bread Types Pita bread Roti Whole meal breads Brown breads White breads Rye breads Quick breads Gluten free breads

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Basic Ingredients Ingredients: Flour Salt Water Yeast Other ingredients: Enzymes : alpha and beta amylase, Proteolytic enzymes Sugar: for flavor and color Biological preservatives: mold inhibitors, includes potassium acetate, sodium diacetate, sodium propionate and calcium propionate

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Types of Flour Strong flour: From hard wheat High in protein and gluten For bread making Soft flour: From soft wheat Low protein content, high in starch. For cakes and biscuits

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Overview Dough formation: mixing of ingredients Kneading: to develop gluten Leaving: generation of CO 2, expansion of dough Baking: at around 250-300 0 C for 20-30 minutes. starch/sugaryeast carbondioxide +ethanol

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Conditions Moisture = 12-14% (that is ideal for the prevention of the bacterial growth). Fresh breads consists of around 40% of moisture so in order to preserve it UV or fungicides are used pH= 4.5-6 Temperature = 28-30 0 C of dough after mixing and around 180-300 0 C for baking water = water of medium hardness to be used as hard waters retards fermentation and soft water is slightly acidic

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Process weighing and mixing of ingredients dough formation kneadingleavingbakingcoolingslicingpackaging

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Significance in the Food Industry particularly in Pakistan Bread making is found on a different level in Pakistan. Products like Naan, Chapatti, different kinds of breads, Croutons, Crumpets, Doughnuts etc. Bread and bread-like bakery products are found to be items of everyday use.

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Desired characteristics in the final product The major difference between a low quality product and a high quality one in baked goods is its: Dryness Taste Texture Shelf life Aroma Smell

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Microbes and starter culture involved Most common starter culture is Saccharomyces cerevisiae (Yeast) Yeast cells have a big role in raising the dough, its development, flavor, aroma and texture. For bread making the amount of yeast used is 2-3 kg for 100 kilos of flour. There are two types of yeasts namely dry and wet. Different forms of yeast used are: o Fresh yeast - a firm, moist, cream-coloured block o Dried yeast - comes in small granules that are first reconstituted with warm water and sugar and powdered

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Bread Types & Pathways

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Bread Types: Gluten(Wheat) / Gluten Free? Gluten is a stretchy substance that holds carbon dioxide in baked goods and gives these goods their texture and structure. Found in : wheat, rye, barley, spelt, and triticale Possible diseases: o Celiac disease o Gluten sensitivity o Gluten intolerance

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Plain(Wheat) Bread Production Gas Production o Saccharomyces cerevisiae responsible for gas production together with adding flavor and dough development. o Sucrose glucose + fructose + CO2 ( rapid production) o CO2 lowers the P H of the dough Dough development o CO2 and ethanol alters the dough rheology o Glutathione weakens the gluten-gluten bond o Dough slackens o Low bread volume

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Flavor Production o Yeast and its metabolites o 150 volatile compounds in dough (alcohols, esters, aldehydes, ketones) o Proteins and amino acid content of yeast reacts during backing o 90% aroma produced while baking Plain(Wheat) Bread Production

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Composite of proteins gliadin and glutenin Contributes to staling properties Gluten is harmful for people with celiac disease and wheat allergies So,there is high demand of gluten-free bread Gluten Free Bread Production

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Bread is the most challenging gluten free baked product. Gluten is required for: o Elasticity o Staling properties o Gas retaining ability which produce airy structure and tender crumb Gluten Free Bread Production

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Bread Varieties Comparative Analysis Wheat Bread Consistent looks and taste Generally invariable taste at both scales Texture is more or less the same Lighter Bread, cookies and pastries are well raised. Additives and kneading are needed Gluten Free Bread Different look and taste Better taste in small scale production Texture varies with flour type used Denser Bread does not rise as high and cookies, pastries are flatter No additives and kneading needed

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Basic Pathway of Bread Fermentation Wheat Bread Gluten Free Bread weighing and mixing of ingredients dough formation kneadingleavingbakingcoolingslicingpackaging Mixture of ingredients Dough division Shapingfermentationbakingwrapping

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Statistics & Innovations

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Statistics

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Interesting Facts 1. Egyptian Belief 2. Napolean 3. A universal sign of peace. 4. Largest pita bread. 5. Superstition 6. Types of bread 7. Bread products.

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Bread improvers: 1. Oxidizing and reducing agents, 2. pH regulators 3.Emulsifiers 4.Enzymes The addition of -amylase to bread improvers will ensure that sufficient maltose will always be present as a substrate for yeast fermentation. Recombinant yeast strains Rapid fermentation. Improvement and Innovation

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1. What is the effect of co2 on PH of dough? 2. Difference between gluten free and wheat bread? 3. Name any three kinds of bread? 4. 5. Which ingredients are added to restore the staling properties of gluten free bread? 6. What causes the dough raising? starch/sugaryeast ?

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THANKS, now have a cookie