BREAD TECHNOLOGY PREPARATION

BY POPA RAZVAN

Bread: the principal

good attached to
humanity since the
beginning of time.

CONTENT
1. The raw materials
1.1 Wheat Flower
1.2-Water
1.3-Yeast and sourdough
1.4-Other raw materials : emulsfieres ; sugar ; salt ; malt
1.5-Enzymes
1.6-Gums and hydrocolloids

2.-The technology
2.1-Mixing
2.2-Moulding, make-up and proofing
2.3-Baking
2.4-Cooling and freezing

3.-Technology intensive and fast fretting

4.-Scientifically kneading process
5.-Franzela bread recipe

1. The raw materials

Bread is made with three basic ingredients: grain,
water, and bakers' yeast. The harvested grain is
ground according to the type of bread being made.
All grains are composed of three parts which are
ground together to make whole wheat and rye breads:
bran,
germ
and endosperm

1.1 WHEAT FLOWER

Wheat flour is a powder made from the grinding of wheat used

for human consumption. More wheat flour is produced than any
other flour Wheat varieties are called "clean", "white", "brown"
or "hard" if they have high gluten content, and they are called
"soft" or "weak" flour if gluten content is low. Hard flour, or
bread flour, is high in gluten, with 12% to 14% gluten content,
and has elastic toughness that holds its shape well once baked.
Soft flour is comparatively low in gluten and thus results in a
finer or crumbly texture.Soft flour is usually divided into cake

1.2 Water
Water, or some other liquid, is used to form the flour into a
paste or dough. The weight of liquid required varies between
recipes, but a ratio of 3 parts liquid to 5 parts flour is common
for yeast breads. Recipes that use steam as the primary
leavening method may have a liquid content in excess of 1
part liquid to 1 part flour. Instead of water, other types of
liquids, such as dairy products, fruit juices, or beer, may be
used; they contribute additional sweeteners, fats, or leavening
components, as well as water.

1.3 Yeast and sourdough

Baker's yeast is the common name for the strains
of yeast commonly used as a leavening agent in
baking bread and bakery products, where it
converts the fermentable sugars present in the
dough into carbon dioxide and ethanol
Sourdough is really a misnomer. It refers to the
"mother" or starter used to ferment the dough,
but does not mean the bread tastes sharp or
vinegary. It is a symbiotic culture of bacteria
(lactobacilli) and airborne fungus in which each
element within the relationship provides
something the other elements need.

1.4. Other raw materials: emulsifiers, sugar, salt,

malt
An emulsifier (also known as an "emulgent") is a substance that stabilizes
an emulsion by increasing its kinetic stability. One class of emulsifiers is
known as "surface active agents", or surfactants.
Sugar is the generalized name for sweet, short-chain, soluble
carbohydrates, many of which are used in food. They are carbohydrates,
composed of carbon, hydrogen, and oxygen.
Salt is a mineral substance composed primarily of sodium chloride (NaCl),
a chemical compound belonging to the larger class of ionic salts; salt in its
natural form as a crystalline mineral is known as rock salt or halite.
Malt is germinated cereal grains that have been dried in a process known
as "malting". The grains are made to germinate by soaking in water, and are
then halted from germinating further by drying with hot air.

1.5 Enzymes

Enzymes are naturally occurring components of many

bakery ingredients. If an enzyme is added, it often is
destroyed by the heat of the baking process. In both cases,
product designers can obtain the functional benefits of the
enzyme while maintaining a "clean label" image for the
finished product. Enzymes also are specific to a particular

1.6 Gums and hydrocolloids

Gums and hydrocolloids are used to create texture. These are
substances that are added to foods to emulsify and create
interesting mouth feel and diversity in texture.
A hydrocolloid can simply be defined as a substance that forms
a gel when it comes in contact with water. Such substances
include both polysaccharides and proteins which are capable of
one or more of the following:
-thickening and gelling aqueous solutions
-stabilising foams, dispersions and emulsions
-preventing crystallisation of saturated water or sugar solutions

2. The technology

2.1 Mixing
The first stage in dough processing is the
mixing. During the mixing both the
development of the dough and the
temperature of the dough are
established. If either of them or both of
them are not spot on the processing and
the product quality will suffer.
Mixing is the only discontinuous step in
an otherwise continuous process.
Therefore discipline is required. I know it
is not easy to repeat exactly every 12 or
15 minutes exactly the same process
however it is necessary and of the utmost
importance.

2.2 Moulding, make-up and proofing

Pan proofing is the process of rolling the panned and
racked molded dough pieces quickly into the dough
proofing cabinet. The cabinet is well insulated and
maintains a temperature of 95 degrees F. to 98
degrees F., and a relative humidity of 85 percent.

Upon completion of the intermediate proofing

period, the dough pieces are molded into the shape
desired. In the molder the dough passes through
three distinct stages. Flattening is done in the head
rollers of the molder.

2.3 Baking
There are eleven events that occur concurrently during baking, and some of them,
such as starch glutenization, would not occur at room temperature.
1. Fats melt;
2. Gases form and expand
3. Microorganisms die
4. Sugar dissolves
5. Egg and gluten proteins coagulate
6. Starches gelatinise
7. Gases evaporate
8. Caramelization and Maillard browning occur on crust
9. Enzymes are inactivated
10.Changes occur to nutrients
11.Pectin breaks down.

2.4 Cooling and freezing

The quality of fresh bread is often related to its crust (thickness,
crispiness, colour and taste) and to the structure of the crumb (flavour,
softness, cell wall thickness and cell size). Unfortunately fresh bread is
a product with a short shelf life and a number of chemical and physical
changes, known as staling, take place during storage. As a result of
these changes the bread gradually loses its freshness and crispiness
while the crumb firmness and rigidity increase. The pleasant aroma
vanishes and off tastes can be detected. So the basic challenge for the
baker is to get is product as fresh as possible to the market. This can
be done by making sure that the moment of baking is as close as
possible to the moment of consumption. For this reason frozen dough
and bake-and-serve products were developed.

3. Technology intensive and fast fretting

The method is characterized by a more
vigorous kneading dough than classical
kneading , kneading run at higher speeds
kneading arms and generally less time than
conventional kneading .
At the end of intensive kneading dough quickly
get mature in terms of colloidal condition in
classical kneading operation is achieved at the
end of fermentation .
During the quick and intensive kneading same
processes occur as in kneading slow , but they
arise with different speed and intensity .
Because more vigorous agitation during
kneading , blood protein undergoes advanced
unpacking which is why their surface reaches a
higher number of reactive groups able to
interact with neighboring molecules .

4. Scientifically kneading process

a) Kneading is a fundamental operation in baking technology. Her role is to obtain a dough tied, sticky,
tenacious, resilient and extensible. These characteristics depend on the quality of flour dough, the
amount of water added, included air kneading conditions.
b) Kneading process consists of mixing the components in order to obtain homogeneous mixture dough
and kneading process itself, which aims to achieve specific rheological attributes of wheat flour dough.
c) During mixing, due to the relative movement of the components under the action of external forces,
flour particles come in contact with water and it quickly moisten the outer surface of the particles of
flour, which forms small moist clumps.

5. Franzela Bread recipe

Raw and auxiliary materials and

U.M.

Dough stages
Maia

technological

Total

Dough

Flour type 480

Kg

50

50

79,36

Water

30

22

41,26

Compressed yeast

Kg

0,79

Salt

Kg

1,5

1,19

Malt extract

Kg

0,7

0,55

Mature Maia (bass)

Kg

15

11,90

Temperature Blanks

28-31

29-31

Kneading duration

min

8-10

10-12

Fermentation duration

min

120-180

20-30

Final acidity

grade

3-3,5

2,5-3

Durata dospirii finale

min

20-50

The final piece of dough

31-32

Final piece of dough acidity

grade

3-3,5

Baking time

min

20-25

Baking temperature

250-260

temperature