Breads and Bread Making
Methods
Ingredients Used For Bread Making
Essential Ingredients Non-essential Ingredients
• Flour • Sugar (sweetening
• Yeast (Sacharomyces agents)
Cerevisae) • Milk and Milk
products
• Salt
• Fruits
• Water • Fats and oils
• Herbs
• Eggs
• Etc.
Flour
• Usually Flour is made of Wheat
• Wheat Consists of a protein
called “Gluten”
• Flour serves as a structure builder
• The elasticity in dough is due to
gluten
• Other flours consist of less gluten
Structure of Wheat Grain
• 85% is Endosperm
Endosperm consists of Starch
and Protein (Gluten
Forming)
• 13% is bran
Bran is the roughage which
is removed while the
process of milling and
refining.
• 2% is germ
Germ consists of Mineral
and Ash.
Types of Wheat Flours
• Soft Flour (7% - 9% Gluten)
• Medium Flour (10% - 11% Gluten)
• Strong Flour (12% - 14% Gluten)
In India Strong Flour is obtained Durum
wheat which is most preferable for bread
making due to high Gluten content. This
wheat is usually found in Punjab. It is also
used for the manufacture of Pasta.
Yeast
• Yeast is the most typical leavening
ingredient used for breads.
• It is a living plant, which grows in
warm moist doughs, causing those
doughs to rise.
• Yeast comes in two forms, active
dry yeast, and compressed yeast.
Salt
• Salt is a terrific flavor enhancer,
helping to reduce bitterness and
acidity, and bringing out other flavors
in the food.
• Adding salt to bread dough controls
the action of the yeast and improves
the flavor. Bread made without salt
will have a coarser texture and a
blander flavor than bread made with
salt.
• Salt if comes in contact with yeast
directly it retards its action
completely. Hence Salt is “poison”
for yeast.
Water
• Soft Water
• Warm water (110°F / 43°C).
Sugars and Sweetening Agents
• Any sugar serves as added “food”
for yeast.
• Many Varieties of sugars are used
for Baking and confectionery.
• In bread-making sugar is not an
essential ingredient because flour
itself consists of an invert sugar
called maltose which serves the
purpose for growth of yeast.
Enriching Agents
Milk and Milk Eggs
products
Fruits and Nuts Fats and Oils
Steps in Bread Making
WEIGHING
WEIGHING BULK-FERMENTATION
BULK-FERMENTATION BAKING
BAKING
SIEVING
SIEVING KNOCK
KNOCKBACK
BACK COOLING
COOLING
SCALING/DIVIDING
SCALING/DIVIDING SLICING
SLICING
KNEADING
KNEADING
ROUND-UP
ROUND-UP WRAPPING
WRAPPING
MOULDING
MOULDING
FINAL
FINALPROOFING
PROOFING
WEIGHING
• The ingredients are
weighed according to the
formula.
• Accurate weighing &
measuring of ingredients
is very essential as
unlike in other cooked
products.
• Success of bakery and
confectionery products
depends very much on
the formula balance.
SIEVING
• All the dry ingredients
are then passed through
fine mesh sieves in
orders to remove the
impurities such as dirt,
husk, stones, grain
particles etc.
• It also helps in removing
lumps.
KNEADING / MIXING
• Thorough and complete
distribution of the
ingredients
• Maximum development
of Gluten
BULK FERMENTATION
• This is the chemical stage of
bread making.
• Enzymes and acid bacteria
are activated.
• Fermentation is for a pre-
determined time.
• Yeast feed on simple sugar
and produce Carbon dioxide
and ethyl alcohol.
• CO2 gas raises the dough and
alcohol imparts flavour.
BULK FERMENTATION
(cont..)
There are three sources of The time required for
sugar for yeast in the fermentation depends on
fermenting dough:- the following factors:-
1. Formula Sugar 1. Amount of yeast added
2. Natural sugar present in 2. Temperature at which
the flour dough is maintained. (78
3. Sugar produced from – 80 degrees F)
starch of the flour by the 3. The Type of dough
action of diastase example; Lean Dough or
enzymes. Rich dough
KNOCK BACK
After the dough has fermented for two – third of the total
fermentation time it is punched or knocked back so that
the whole mass comes in contact with fresh air.
• It equalises the dough temperature for uniform yeast
activity.
• It expels all the gas in the dough so that yeast comes in
contact with sugar and functions more efficiently.
• It stretches the gluten network which in turn conditions
the gluten.
After knock back the dough is further fermented for
remaining one-third.
SCALING / DIVIDING
At the end of bulk-
fermentation, this step
is followed in order to
divide the whole mass
into the required
portions on a weight
basis or on volume
basis.
ROUNDING
When the dough is cut with a
dough cutter, the cut surface
is exposed to atmosphere.
That part of the dough leaks
gas that is being produced due
to fermentation. This process
is called “Bleeding”. If the
dough piece is moulded in this
state the texture of the bread
will be affected. Rounding is
therefore to bring the dough in
a nice condition. This process
is know as “rounding” or
“handing up”
INTERMEDIATE OR
PANARY PROOFING
The rounded dough piece is
allowed to rest for 10 – 15
minutes so that the dough is
filled up with gas and
becomes more pliable. This
resting of the rounded dough
piece is know as
“intermediate or panary
proofing”
MOULDING AND PANNING
• The final shape and texture of
the bread depends on this step
• Individual rounded and scaled
dough is rolled into thin
sheets and moulded as
desired.
• Too tight moulding will tear
the top of the dough spoiling
the appearance of baked
product.
• Too loose moulding will
result in large pockets and
tunnels in the crumb of bread.
FINAL PROOFING
• This is the last step of
fermentation stage and is the
period between final
moulding and entry of bread
in the oven.
• In this step the moulded
dough gains volume.
• This final proofing is done at
95oF/34oC to 100oF/38oC in a
special chamber which is
called “proofing chamber”
because yeast cells are most
active at this temperature.
• After the moulded and panned bread
BAKING dough acquires volume during
proofing, it is placed in a pre-heated
oven.
• The temperature being around 200oC
– 230oC or higher in case the size of
bread is smaller.
• The increase of volume of a
particular product in the oven is
called “oven-spring”
• Starch cells gelatinize.
• Proteins (Gluten) coagulate.
• Yeast cells are destroyed.
• Loss of moisture takes place (baking
loss)
• Caramelization of sugar takes place.
• Bread should be released COOLING
from mould immediately
after baking and placed
on a cooling rack.
• If not, moisture is trapped
between the bread and
sides of the moulds. This
will make the product
wet.
• It is technically called
“Sweating”.
• Slicing should be done only after
SLICING bread has cooled down properly.
• When the bread has cooled down
properly the starch granules will
shrink and stabilize in the gluten
framework.
• Blades of slicing machine should
be clean.
WRAPPING / PACKING
• Bread is wrapped only
after it cools down
completely.
• If not then “Sweating”
takes place.
• Such a condition is
conducive to bacteria
and bread diseases.
BREAD MAKING METHODS
1. Straight dough method
2. No-time dough method
3. Salt delayed Method
4. Ferment and dough method
5. Sponge and dough method
6. Ferment, sponge and dough method
7. Continuous bread making method
8. Chorleywood method
STRAIGHT DOUGH METHOD
• All ingredients are mixed together in one
operation
• Most widely used in India.
• Very simple.
• Fermentation time could be from 30 minutes to
14 hours according to the amount of yeast, water
and salt, type of flour, the temperature of the
finished dough and the room where it is stored.
Straight Dough Method (Cont..)
• Short process is 1-5 hours
• Long process is 6-16 hours provided flour is
sufficiently strong.
• In the long process the gluten becomes very soft
and hence water content is reduced.
• The yeast content and the temperature at which
the dough is fermented is lowered.
• The salt content is increased to confer a greater
stability on the gluten.
NO-TIME DOUGH METHOD
• No-time dough method comes under the
Straight dough method and it is the quickest
of all methods.
• After mixing of all ingredients thoroughly
the dough is scaled and moulded straight
into tins.
• Minimum Yeast content is 2.5% as
compared to flour (100%)
No-time Dough Method (Cont..)
• The method is useful in an emergency
• The quality of finished bread is not
generally satisfactory.
• This bread stales rapidly.
• This happens because the gluten does not
get enough time to soften.
• The bread smells of yeast
SALT DELAYED METHOD
• Salt delayed method also comes under
Straight dough method
• It is simple and more effective.
• All ingredients but salt are mixed together
to make the dough.
• Dough is allowed to ferment two-thirds of
its complete bulk fermentation.
Salt delayed Method (Cont..)
• Salt is added at Knock Back Stage where
only one-third fermentation remains.
• Due to this process strong flours ripen
faster.
• Extra flavour is produced in breads.
• This happens because the bacteria work
faster due to absence of salt since it kills
bacteria and yeast cells.
FERMENT & DOUGH METHOD
• Breads and buns can be made on a two-
stage method known as either a ferment and
dough or a sponge and dough.
• Total bulk fermentation is divided into two
stages.
• A batter is made out of some flour from the
recipe, yeast, sugar and water. Yeast starts
reacting extremely fast.
SPONGE & DOUGH METHOD
• A Sponge can be described as a stiff
ferment or a slack dough.
• It is made up by mixing a proportion of
flour, yeast and some or all water.
FERMENT, SPONGE &
DOUGH METHOD
• The bread making process may be split
into three stages.
1. Thin ferment is prepared with flour, sugar,
yeast and water
2. After the above mixture rises and
commences to fall, it is made thicker by
addition of flour converting it into a
sponge
Ferment, Sponge and Dough
method (Cont..)
3. After sufficient fermentation time, the rest
of the ingredients are added to the sponge
and allowed for the remaining bulk
fermentation.
• This method is used when the total time
available is high.
CONTINUOUS BREAD
MAKING METHOD
• Machines are used
• Vigorous beating of ingredients takes place
• The total mixing time is approximately 90
seconds.
• The mechanical treatment to which the
dough is subjected replaces the ripening of
gluten by fermentation.
Continuous Bread Making
Method
• Dough is developed and put into a machine
where it is automatically divided and
moulded.
• The flavours of this bread are as superior as
that of a bread made with the longer
process.
• The only disadvantage of this method is that
it is extremely expensive.
CHORLEYWOOD METHOD
• This process is based on the principles of
mechanical dough ripening.
• It is developed by British Baking Industries
Research Association
• Intense mechanical mixing takes place
within a short period of time.
• The machine used for this method is fitted
with an automatic watt hour meter.
Chorleywood method (Cont..)
• The work input is therefore well controlled
• Bulk fermentation is completely eliminated.
• This process takes only a few minutes and
the machine automatically stops after
mechanically beating the dough. The dough
develops like it would develop in many
hours.
• In this method weaker flours may be used.
