INFORMATION SHEET NO.

BREADS
Learning Objectives:
a. Define bread;
b. Differentiate kinds of breads;
c. Identify the major ingredients in baking bread and their uses;
d. Discuss the baking calculation and its importance in baking bread; and
e. Identify the characteristics of poor-quality bread.

INTRODUCTION
History traces the beginning of bread making as early 8,000 years ago.
Bread was made from wheat or any starchy material plus water, and baked in
various types of ovens. As time went on, the other ingredients were slowly added
until the core of bread making became a science by it. Modern bakeries are now
highly mechanized, with each ingredient and step in the procedure closely
monitored. For our own study, we will learn the basic techniques in bread
making. From here, you can extend your knowledge by constantly looking for new
ingredients or combining techniques to produce new products.

Bread
A baked staple food basically made from grains that have been ground into
flour or meal, moistened and kneaded into dough, and then baked.

Kinds of breads
a. Yeast bread or bread that uses yeast as leavener; made from flour, water,
salt and other ingredients and leavened by yeast. They need a long fermentation
time before shaped and baked.

b. Quick bread or bread that uses a chemical agent as leavener; is made

with quick-acting leavening agents and is mixed, shaped, and baked in one
interrupted process.

Points to remember about bread baking ingredients:

 1. Flour – is the primary ingredients in bread. When mixed liquid gliadin
and glutenin unites to form gluten, the substances that gives frameworks to
bread dough. The strength of the gluten strands determines the quality of bread.
- bread flour, all-purpose flour or a combination of both may be used in
making bread. Flour with more gluten has an advantage in the stretching of
the dough. This type of flour can withstand extensive kneading, rolling, and
molding, process that are used in handling bread dough.
-Bread flour needs longer periods of mixing, less yeast and more
fermentation time than cake flour. Bread flour contains plenty of proteins so
that more time is needed to condition it during mixing and fermentation.
- Dough that is not properly conditioned is hard to roll and mold
because the gluten has not been properly developed to be elastic for the
process.

2. leavening agent – is used to leavened bread because of its remarkable

ability to convert sugar into alcohol to carbon dioxide in the process of
fermentation.

3. Liquid – act as advents for the other ingredients in the dough hydrating
flour, causing it to swell so that other ingredients can penetrate it.
a. water generally used in baking yeast-leavened bread.
 to activate the yeast;
 to help develop the gluten in the dough; and
 to dissolve other ingredients.
b. milk is sometimes used usually for rich dough because it
contributes to good texture, flavor and nutritive component of bread.
 It increases the nutritive value of the bread;
 It contributes good texture and flavor
 It helps dissolves other ingredients; and
 It serves as food for the yeast during the fermentation
process.

4. Salt - gives desirable flavor to the bread;

- Controls period of fermentation: the more salt added, the longer the
fermentation time, or the “rising” of the dough.
- The absence of salt causes poor flavor and quick rising but poor
flavor.
5. Sugar – this way yeast grows fast and leavened the dough faster in the
process. It is best to add sugar to yeast and water and let it stand for
five minutes before adding it to the dough.
- Acts as food for the yeast during fermentation;
- improves flavor of the bread; and
- Gives color to the crust.

6. Shortening – may be butter, margarine, or vegetable shortening.

- Serves as food to the yeast;
- Make the dough easy to handle during kneading;
- Contributes to the elasticity of the dough; and
- Improves the bread texture and flavor.

7. Fillings or toppings – may be placed in the bread. Choose one that will
improve the general characteristics of the bread. They must not make the
bread compact, soggy or unattractive.

Baker’s percentage system of formula Construction

Unlike basic baking wherein we use recipes in cups and tablespoon,
the baker’s percentage uses weight in grams and refers to them as “formula”
rather than “recipes”. Each ingredient in a formula, including liquid, is
expressed in grams. Thus, each measurement is much more accurate. The
system also enables one to calculate dough of any size.
Baker’s percentage is not the same as true percent. In true percent, he
total of the ingredients always adds up to 100 percent. In baker’s percentage,
the weight to the flour in the formulas equals 100 percent. All the other
ingredients are calculated in proportion to the weight of the flour. To fully
understand the baker’s percentage, see equation below:
Baker’s = Weight of ingredients x 100
Weight of flour__________

Baker’s percentage is also applicable to recipes handed down from one

generation to another. Simply convert recipes in cups to grams by referring
to the Table of Weight and Measures provided. After converting the recipes in
grams, follow Step A. if you have an existing baker’s percentage formula and
don’t know how to compute for the weight in grams, just fallow Step B.

STEP A: How to change a formula in Grams to Percent

1. Weight of flour is always expressed as 100%. Thus, assign 100% to the

flour used.
 2. Divide other ingredients by the weight of the flour and multiply the
result by 100% to get the percent value of each ingredient.

Example: All-Purpose Flour 500 grams=100%

Sugar 150 grams
To compute for sugar: 150 grams x 100% .3 x 100% = 30%
500 grams
3. Compute for the rest of the ingredients by following this step.

Example: All-purpose Flour 500 grams 100%

Sugar 150 grams 30%
Salt 10 grams
10 grams x 100%
500 grams
.02 x 100% = 2%
4. If two types of flour are used. Add all the amount of flour and use it as
your divisor.

STEP B: How to calculate the Weight of an Ingredient if the Weight of the

Flour is Given

1. Change the ingredient percentage to decimal form by dividing the

percent by 100 or moving the decimal point two places to the left.

Example: 20%
20% = 0.2
100
or 20% = 20.0 move 2 places to the left
2. Do the same with the rest of the ingredients
3. After converting each percent to decimal, multiply the weight of the
flour by this decimal to get the weight of the other ingredients.

Example: flour weight is 1 kilo or 1000 grams

Flour 100% 1 x 1000 = 1000
Water 56% .56 x 1000 = 560

Causes of Poor Quality Breads

a. outside appearance
Defect Causes
Irregular Too much liquid, not rolled into uniform
thickness, improper cutting of dough, uneven
oven heat.
Too small Too much shortening, over mixing or over
handling, oven too hot.
 Too pale Too stiff dough, too low oven temperature
Too dark Too hot oven. Baked too long
Uneven color Uneven shape, incorrect placement in oven,
uneven oven heat
Bottom crust too Not baked in shiny pan
dark
Yellow or brown Ingredients not mixed properly
spots
Tough Too much flour, over mixing or over handling,
incorrect oven temperature
Rough Too much liquid, incorrect kneading or rolling
Excess flour on Not enough liquid. Too much flour on pastry
crust cloth or table.

b. inside appearance
Defects Causes
Poor color Too much shortening, poor quality ingredients
Yellow or brown Ingredients not mixed properly
spots
Not flaky Not enough shortening, too much or little
mixing of shortening with flour mixture,
under kneading
Coarse uneven cells Over mixing
Too dry Too stiff dough, over baking
Tough Not enough shortening, over mixing
Heavy Too much shortening, over mixing under
baking
Poor flavor Wrong proportion or improper mixing
 INFORMATION SHEET NO. 3.1
CLASSIFICATION OF YEAST BREAD

Learning Objectives:
a. Define yeast;
b. Differentiate dry yeast from instant yeast;
c. Discuss the production of yeast bread; and
d. Bread making.

INTRODUCTION
To make cakes and yeast breads rise, leavening agents are added.
Baking powder and soda for cakes and yeast for breads do the trick in
fermentation or in the conditioning of flour. Without conditioning, the dough
will be tough and will be less tenacious resulting in products of inferior
characteristics.
Yeast
Yeast is biological leaveners as a tiny one-called plant that is present
all around us. Yeast celled feed on sugars and starches. They change the
starch of bread dough into sugar, which they then digest. As they do this,
they give off carbon dioxide as a waste product; this chemical a change is
called fermentation. Tiny bubbles of carbon dioxide are trapped by strands
of gluten in the dough. The gas blows the gluten into bigger and bigger
bubbles makes the bread rise.
It is the first and most important leavening agent. Breads leavened by
yeast are called yeast bread.
In the early days of baking, the chief source of yeast was the form that
bubbled on top of vats in which ale or beer was brewing. This liquid yeast
called barn. Today in form, it is known as brewer’s yeast.

Types of yeast
a. Active dry yeast - this is dried and dormant yeast that has to be
reactivated. It contains just enough water within it cells to keep it alive. If
you use this type of yeast, soften it first in the required amount of water at
1500F, or lukewarm water. If you do not have a thermometer, experience will
show you that water hotter than lukewarm water will kill the yeast, and
cooler water will retard the fermentation process.
b. Compressed yeast – this type of yeast contains more water than
active dry yeast. Less amount of lukewarm water (800F) is needed to activate it.
Stages in baking Process
1. Measuring – preparing all ingredients needed in baking.
2. Mixing – combining all ingredients and mixing well to distribute all
the ingredients and to form dough through gluten formation.
3. Fermentation – putting the dough into greased and covered bowl,
set aside.
4. Punching – releasing excess gas by flattening the dough.
5. Scaling – dividing the dough to desired weight and size.
6. Rounding or Shaping – making the dough into the desired shaped.
7. Benching- means letting the dough rest on the work surface before
proceeding with shaping
8. Panning – placing the dough to the right baking pan.
9. Proofing time – putting the dough into the proofer box and let
them reach the right size for baking.
10. Baking – putting the dough inside the oven until golden brown.
11. Cooling and Packaging – packing with good packaging materials
for longer shelf life.
12. Storing – keeping the finished products in the desired place.

Step in Bread Making

Preparation of bread may be done by hand, machine, or a combination of

hand and machine.
a. Assemble all utensils and measure all ingredients accurately. Scald milk if
necessary, cool to require temperature. Hot milk when added to yeast
mixture, will kill the yeast.
b. Prepare the yeast mixture by following accurately the specified amount in
the recipe. Be sure to have the correct water temperature.
c. Mix the ingredients following the straight dough or sponge method. Proper
mixing will slowly develop the gluten.
d. Kneading, folding and pulling of the dough will make it elastic and velvety
smooth to touch.
e. Place the dough in a large bowl and cover it with a clean towel. Let the
dough rise in a place free from draft. Observe proper temperature and time
as these will affect the dough. Rising gives us “young” or “old” dough.
f. When the dough has doubles in size “punch” it down. This is done by
pressing your clenched fist into the center of the dough.
g. Prepare the dough of baking by dividing the dough into the required
pieces, shaping or molding, and placing the shaped dough into the pan.
h. In some cases, like ensaymada, the rolled dough is brushed with melted
butter, and then rolled like a cigar and place in molds.
i. Let the dough rise and rest in the pans. Bake in a pre-heated oven. Cool
bread completely before packing and storing.
Mixing Process in Bread Making
It is important because of the following reasons:
a. Mixing distributes the yeast cells uniformly in the dough;
b. It distributes the sugar which is food for the yeast; it makes the dough smooth
and free from lumps; and
c. It develops the gluten properly.

5.6 Guidelines in Bread Making

When baking bread, remember:

a. The ability of flour to absorb liquid varies. Even if the recipe calls for a
specific measure of flour, you must be able to determine when to add
“enough flour to make dough”. too much flour will result in a tough
dough.
b. Make sure that the temperature of the liquid is in accordance with the
specified temperature in the recipe. Liquid at a room temperature higher
than is required in the recipe can kill the yeast, while liquid at a lower
temperature will delay the yeast growth.
c. Let the dough rise in a warm (80OF to 85OF) place, free from draft.
d. The dough has doubled in bulk or size when an indentation remains after
fingers are pressed lightly and quickly into dough.
e. Fermentation or the rising period can produce “young” or “old” dough. a
young dough is not sufficiently fermented and
f. conditioned; while an old dough is allowed to ferment longer than the
required time. This dough’s are not desirable because they will produce
poor quality bread. Experience will tell you when dough is properly
fermented.
g. Bake dough in a pre-heated oven. Arrange the pan so that there is room
for air circulations all over the pans.
h. A loaf is done when it sound shallow when trapped on the bottom or
sides. It should look well-risen and nicely browned.