Food Processing and Packaging (AFS3005) Temasek Polytechnic

Practical 4: Bread Making

Introduction

The main ingredients in bread are wheat flour, water, yeast and salt. Other
ingredients which may be added include flours of other cereals, fat, malt flour, soy
flour, yeast foods, emulsifiers, milk and milk products, fruit, and gluten.

Good quality bread is characterized by having sufficient volume, an attractive

appearance (shape and color), and a crumb that is finely and evenly distributed, and
soft enough when chewed yet firm enough to permit slicing. A more open crumb
structure is acceptable in other varieties, for example French bread. Bread quality
depends partly on the inherent characteristics of the ingredients, particularly flour,
and the baking process.

Methods used in the commercial production of white bread differ principally

according to the way in which the dough is developed. This may be:

 Biologically - by yeast fermentation, e.g. Sponge-Dough Method

 Chemically - by use of reducing and oxidizing agents, e.g. No-Time Dough
Method
 Mechanically - by intense mixing and use of oxidizing agents, e.g. Chorleywood
Bread Process

Objectives

1. To understand some processing techniques, equipment and main ingredients

used in commercial bakeries.

Material & Equipment

 Ingredients as stated in the attached methods

 Dough mixer
 Proofer
 Baking oven
 Loaf pans
 Bread knife
 Heat-proof gloves / oven gloves
 Stainless steel ruler
 Plastic sheet

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Two methods, the Sponge-Dough Method and the No-Time Dough Method, will be
used to make bread. Follow the attached instructions for these two methods.

Watch the following videos:

a. Knocking back and shaping the bread dough (6 mins) -
https://www.youtube.com/watch?v=vfTzTvLhXhU

b. Shaping and baking of dough (6 mins) - https://www.youtube.com/watch?

v=yGb-hwg2OaU

SPONGE-DOUGH METHOD

INGREDIENTS GRAMS REMARKS

SPONGE
Bread flour 700.0 Clover brand
Water 420.0 24C
Instant yeast 10.0 Low sugar type (SAF-Red)
DOUGH
Bread flour 300.0 Clover brand
Water 180.0 24C
Instant yeast 20.0 Low sugar type (SAF-Red)
Sugar 60.0
Salt 15.0
Shortening 50.0
Chocolate Chip Bun
Chocolate Chip 50.0

Procedure

1. Place all sponge ingredients in the McDuffy bowl, set the Hobart mixer to 1 st
speed, and mix for 2 minutes. Desired sponge temperature is 26±1C.
2. Allow sponge to ferment for 180 minutes at 35C and 85-90% RH.

3. Place ingredients in dough portion (except salt and shortening) in the

McDuffy bowl, set the Hobart mixer to 1st speed, and mix for 2 minutes.
4. Add in the sponge and salt. Mix for 1 minute at 1st speed.
5. Add in the shortening. Mix for 2 minutes at 1 st speed followed by 3 minutes at
2nd speed until optimum development.

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Food Processing and Packaging (AFS3005) Temasek Polytechnic

6. Remove the dough from the mixer. Round the dough to smoothen the surface
and cover with a plastic sheet to prevent crusting. Allow a floor time of 5
minutes for the dough to relax.
7. Scale 2 pieces of dough each weighing 320 grams to make pan bread. For the
remaining dough, divide into 12 equal portions to make the chocolate chip
buns.
8. Round the dough pieces to smoothen the surface and cover with a plastic
sheet to prevent crusting. Allow an intermediate proof time of 15 minutes for
the dough to relax.
9. Grease two 8.5 cm X 20.5 cm X 7.5 cm loaf pans and one rectangular baking
pan with a little shortening.
10. For the 320 gram dough pieces, flatten the dough pieces and roll over the
dough with a rolling pin to about 5 mm thickness. Curl and roll them, and
place in loaf pans seam side down. For the remaining dough pieces, roll, add
chocolate chip (5 g/portion) and mold them into round shapes and place in
baking pan.
11. Proof at 35C and 85-90% RH until the dough is double in size or reaches a
height of 10 cm (about 45 minutes).
12. Bake at 215C for 24 minutes until the top is brown.
13. Remove from the pans and allow to cool on the rack.

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Food Processing and Packaging (AFS3005) Temasek Polytechnic

NO-TIME DOUGH METHOD

INGREDIENTS GRAMS REMARKS

DOUGH
Bread flour 1000.0 Clover brand
Water 650.0 30C
Salt 15.0
Sugar 60.0
Shortening 50.0
Instant yeast 30.0 Low sugar type (SAF-Red)
Bread improver 5.0 Magimix (green)
CINNAMON SUGAR FILLING
Brown sugar 100.0
Cinnamon 2.0
Walnut 100.0 Chopped
Butter 40.0 Melted

Procedure

1. Place all dough ingredients except shortening in the McDuffy bowl, set the
Hobart mixer to 1st speed, and mix for 5 minutes.
2. Add in the shortening. Mix for 2 minutes at 1 st speed followed by 3 minutes at
2nd speed until optimum development. Desired sponge temperature is 26±1C.
3. Remove the dough from the mixer. Round the dough to smoothen the surface
and cover with a plastic sheet to prevent crusting. Allow a floor time of 15
minutes for the dough to relax.
4. Scale 2 pieces of dough each weighing 320 grams to make pan bread. Keep the
remaining dough to make cinnamon roll.
5. Round the dough pieces to smoothen the surface and cover with a plastic sheet
to prevent crusting. Allow an intermediate proof time of 15 minutes for the
dough to relax.
6. Grease two 8.5 cm X 20.5 cm X 7.5 cm loaf pans and one round baking pan with
a little shortening.
7. For the 320 gram dough pieces, flatten the dough pieces and roll over the
dough with a rolling pin to about 5 mm thickness. Curl and roll them, and
place in loaf pans seam side down.
8. Proof at 35C and 85-90% RH until the dough is double in size. The dough is
ready for baking when a finger dent remains on the dough when pressed
lightly (about 45 minutes).
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9. For the remaining dough piece, roll it into a rectangular shape of 22 cm X 30

cm.
10. Brush with melted butter, leaving a small gap at the long edge oil free.
11. Mix brown sugar and cinnamon powder well. Sprinkle the sugar-cinnamon
mixture, walnut on the dough. Roll it up as in Swiss rolls starting from the long
edge and sealing the seam at the oil free edge. Cut into 12 equal pieces.
12. Sprinkle 20 grams of brown sugar on the bottom of the round baking pan. Place
the cut pieces into the pan.
13. Proof at 35C and 85-90% RH until the dough is double in size or reaches a
height of 10 cm (about 60 minutes).
14. Bake at 215C for 24 minutes until the top is brown.
15. Remove from the pans and allow to cool on the rack. For cinnamon roll, cool in
an up-side-down position.

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Notes to students
 Each group to work on the methods as shown in the table below:

Methods
Group A Sponge-Dough method
Group B No-Time Dough method
Group C Sponge-Dough method
Group D No-Time Dough method

 You are to submit a formal group report for Practical 4 by:

o Class P01 – 11 Dec 2019 5:00pm
o Class P02 – 12 Dec 2019 12:00pm

 Please refer to the “Guide to Report Writing 2019” posted on LMS for the
report format.

 The report is to be typed in Times New Roman font with the size of 12 and
should not exceed 4 pages, excluding cover page, references and appendices.

 In the “Results and Discussion” section, include the following:

 The comparison of the qualities of the pan breads produced by the two
processing methods
 The effect of processing method on quality factors of bread
 The active ingredients found in the bread improver and its functions
 The advantages and disadvantages of both processing methods

Note: You are strongly encouraged to research on the topic before writing the report.

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