WIM Code HT-013-3-2011/C01/IS(3/8) Page : 1 of 7

INSTITUSI LATIHAN
KEMAHIRAN BELIA DAN SUKAN

KERTAS PENERANGAN
(INFORMATION SHEET)

KOD DAN NAMA

HT-013-3:2011
PROGRAM / PROGRAMME
CODE AND NAME BAKERY PRODUCTION

TAHAP / LEVEL 3 SEMESTER 2

NOMBOR DAN TAJUK

UNIT KOMPETENSI /
C01 BREAD PREPARATION
COMPETENCY UNIT
NUMBER AND TITLE

KOD & NAMA SUBJEK /

SHR 3213 BREAD PREPARATION
SUBJECT CODE & NAME

1. IDENTIFY BREAD PREPARATION REQUIREMENTS

2. PREPARE BREAD MISE EN PLACE
3. CARRY OUT BREAD PREPARATION
NOMBOR & PENYATAAN
4. CARRY OUT BREAD PRODUCT FINISHING AND
AKTIVITI KERJA /
DECORATION
WORK ACTIVITIES
NUMBER & STATEMENT 5. CHECK BREAD PREPARATION PRODUCT QUALITY
AND QUANTITY
6. PRODUCE BREAD PREPARATION ACTIVITIES
REPORT

KOD WIM / WIM CODE HT-013-3:2011/C01/IS(1/8)

TAJUK / TITLE : SELECTION OF BREAD INGREDIENTS

TUJUAN / AIM(S) :
This briefing paper aims to provide understanding and knowledge to trainees on the method of
mixing ingredients, preparation techniques and steps in the preparation of bread.

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PENERANGAN/ INFORMATION:

Types of Bread Preparation Ingredients.

In the preparation of bread, the ingredients used are categorized as dry, liquid and fatty
substances. The selection of the right ingredients is important to get a quality bun according to
the standards.
3.1 Sugar
Castor sugar is used in the preparation of dough due to its easily soluble nature. Is part
of a larger group of energy nutrients called carbohydrates.

The function of sugar

a. as a baking and sweetener.
b. Increases the softness of the bread texture,
c. give color to the result,
d. absorb moisture from the air to provide moisture to the produce,
e. supplying food to the yeast to promote fermenta

Gula kastor

3.2 Salt
Fine salt is used because of its easily soluble function.
The function of salt is:-
a. improve the taste
b. strengthens the structure of gluten making the dough more elastic,
c. slows the growth of yeast to control fermentation.

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3.1 Milk
Providing moisture and a soft bread texture also enhances the nutritional values. Types
of milk are powdered milk, fresh UHT milk, sweetened condensed milk.
3.2 Yeast
Its function is as a baking agent or fermentation (fermenter). Yeast is a micro-
organism, which is active in the presence of sugar and water but can die if in extreme
temperatures such as very hot or cold. Most of the recipes from cold climate countries,
the yeast is activated by using warm water but for the weather in our country using
normal water is not a problem for the yeast to be active.
a. Do not mix salt and yeast together, salt will inhibit the activity and kill the yeast,
salt is added after the yeast is mixed with other ingredients, as well as salted
butter.

To find out if the yeast still works or not, do a test by putting a little yeast in warm water,
if it does not foam for 5 minutes later, it can be said that the yeast is dead and can not be
used again.
i. Types of Yeast
a. Dry/ instant yeast (Instant Yeast).
b. Compressed Yeast
 Wet yeast is usually packed like butter, not very popular because of its
short life and easily damaged in weather such as in Malaysia but is often
used in cold weather countries. Should be stored in the refrigerator, has
a strong and unpleasant odor.
 Wet yeast should first be raised until foamy by mixing it with water or
warm milk and sugar before mixing with flour and other ingredients.
 Storage Method: Store in freezing temperature
ii. Yeast reaction

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Yeast or also known as yeast is a complex cellular microorganism classified as a

fungus. There are about 1,500 different species of yeast. Saccharomyces cerevisiae
yeast has been used since time immemorial in bread making

Yeast + H20 + Sugar + Heat C02 + Alcohol + Acid

3.1 Flour
i. Function
Flour is the main
ingredient used in
the preparation of
buns. Works to
structure the
results. The
protein content in the flour will produce gluten which gives soft and chewy properties
to the dough. The use of the right type of flour will give texture and quality to the
resulting bread.
ii. Types of wheat flour
 All purpose flour is usually used in most recipes and thickens western soups and sauces.
Protein content 10 - 12%.
 Bread Flour with 12 - 14%protein content. high gluten content. Gives elasticity to the
dough when kneaded.
 Cake Flour 6-8% protein lowest gluten content.
 Seminola/Durum flour - the highest gluten content.

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 Red rose flour- known as cookies flour. The flour content was mixed with corn flour or
custard flour and flavoring ingredients. This flour is finer and lighter suitable for various
types of biscuits/cookies.
3.2 Milk Powder.
Low fat milk powder and yellow in color. It easily absorbs water from the air because it
is hygroscopic
i. Add nutrients or nutritional value to the product
ii. Gives a brown color to the crust (caramelization of lactose sugar)
iii. Softens and moisturizes the product.
iv. Strengthens gluten
v. Product flavor enhancer.
3.3 Eggs
Eggs are not the main ingredient in bread preparation
The function of the egg is
i. Contribute color
ii. Enhances taste and aroma
iii. Contributes nutritional value
iv. Allows the dough to “stretch” due to the protein in the egg and also contributes to
the structure.
3.4 Water
Use cold water to control the dough expansion process. If using cold water, it is feared,
consumers will not be able to control the expansion of the yeast because if the
temperature is hot, the yeast will expand too quickly, which will ultimately affect the
quality of the bread. Heating is produced by shifting between the batter bowl and the
hook.

Function
i. dissolve sugar & salt
ii. dissolve the yeast
iii. Hydrates starch & gluten
iv. Supply of steam
v. Helps break down starch into sugar
vi. Gives consistency to the dough

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3.5 Grains
Cereals are small hard, dry seeds, with or without layers of fruit or berries collected,
harvested for human or animal consumption. Cereal crops are grain -producing
crops. Two types of commercial cereal crops are cereals and legumes. The term
specifically refers to the seeds of crops of the grass family, such as wheat, corn, and
rice; seeds from inedible grass species are also often referred to as "grains."
Once harvested, dried grains are more durable than other staple foods, such as
starchy fruits (bananas, breadfruit, etc.) and sweet potatoes (sweet potatoes,
cassava, and more). This durability makes the grain particularly suitable for industrial
farming, as it can be harvested mechanically, transported by rail or ship, stored for
long periods in silos, and milled to flour or pressed for oil. Thus, major global
commodity markets exist for corn, rice, soybeans, wheat and other grains but not for
tubers, vegetables, or other crops.
There are a large number of types of grains found in true cereal grains that come
from the botanical family ‘Poaceae’ including wheat, barley, rice, maize (corn),
barley, sorghum, rye, and millet. In this group there are also varieties such as farro
(emmer), freekeh, kamut and spelled which are all types of wheat as well as new
grains such as triticale which is a mixture of wheat and rye.

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REFERENCES:
1. Friberg B., John Wiley & Sons (2002), The Professional Pastry Chef: Fundamental of
Baking and Pastry (4th edition)
2. Gail Sokol Thomson Delmar Lerning (2006). About Professional Baking. 2nd Edition
3. Gisslen W., John Wiley & Sons Inc (2009), Professional Baking. 5th Edition
4. John C., Hodder Education (2008), Practical Cookery. 11th Edition
5. Joseph Amendola, Nicole Rees, John Wiley & Sons (2002) The Baker’s Manual FifthEdition
, ISBN 0-471-40525-6
6. Karangkraf, Bakeri. ISBN: 978-967-5234-98-9

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