BREAD AND PASRTY

PRODUCTION
BREAD

 A thick, flexible blend of

flour and fluid, utilized
for preparing into bread
or baked goods
PASTRY

Can also refer to the Pastry dough, from which such baked
products are made
COMPARISON BETWEEN PASTRY
AND BREAD
PASTRY BREAD

 Flour
 Flour
 Butter
 Butter
 Sugar
 Sugar
 Salt
 Salt
 Higher fat content
ORIGIN OF BREAD

 Is a staple food prepared

by baking a dough of
flour and water. It is
popular around the
world, is one of the
world’s oldest foods
 It is referred to as the
“staff of life”
EGYPTIANS

-3000 BC
-experimenting with
different types of grains to
produce variety of bread
products
ROMANS

-used sieves to produce

finer flour
-invented two types of
oven; The “Brick” oven and
the “Three legged pot” .
Cottage Loaf
VIKING AND NORMANS

-mainly from rye grain,

which produces a dense
hard bread
BAKERY GUILDS

-the “Assize of Bread” – was set up

to govern the weight and the price of
bread.
18TH CENTURY

-development and use

of roller mills in the 1700’s
led to the production of
much better quality flours.
-flours produce bread which
were lighter and whiter. The
birth of loaf tin resulting
loaf shaped bread.
INDUSTRIAL REVOLUTION

-Steam powered mills

were constructed to meet
the demand of a growing
population in Europe
19TH CENTURY

-Roller mills had

arrived. This produce softer
finer flour, which produced
better quality breads
 20TH CENTURY
 MODERN BREAD MAKING
 ENERGY
 PROTEIN
-third biggest contributor of
protein in our daily diet
 FAT
 CARBOHYDRATES
 B VITAMINS
 IRON
 CALCIUM
- is well known for its
importance in the formation of
good teeth and strong bones.
METHODS OF MAKING BREAD

 THE BULK FERMENTATION PROCESS (BFP)

- Traditional method.
- ingredients are mixed together to from a dough and
left to ferment from one up to three hours
 THE CHORLEYWOOD BREAD PROCESS (CPB)
- It is most widely used method o bread making in
bakeries today.
- It eliminates the time involved for fermentation in the
traditional method