UNIT 5

5.0

Know about methods of bread making and variety breads

5.1 Write in brief about straight dough, fermentation and dough,

sponge and dough, no time dough salt delayed methods of bread
making
Straight dough method:
In this method mix all the ingredients in one stage
and knead it
until the flour protein is well developed. Then the dough is allowed to
ferment for a predetermined time. This fermentation period depends on
the quality and quality of yeast, water, salt, strength of flour, temperature
etc. if the fermentation time is up to 5 hours that is short process method.
If it is more than 5 hours then that is long process method.
In short process it is advisable to adopt the process having 3 to 4
hours fermentation period.
In long process it is very difficult to control the dough temperature
as more time causes more production of acid it makes the taste and flavor
of the bread acidic and also makes gluten soft and salt makes the gluten
stronger and have a control over fermentation.
Here it is advisable to use short process instead of long process.
Salt delayed method:
In this method, mix, all the ingredients except salt and fat because
salt has a controlling effect on enzymatic action of yeast. Due to absence
of salt, the speed of fermentation is enhanced and gluten is matured in a
reasonably short time for this method three fourth of mixing should be
given initially and one fourth of mixing at time of adding salt.
The salt is added at the knock back stage. The method of adding
salt is applied as per the convenience of individual baker.
Following are the ways of adding salt into the dough:
1. It may be sifted on the dough.
2. It may be mixed with water. This water is saved previously from the
total quantity of water required.
3. It may be creamed with fat and mixed with the total dough.
No time dough method:

In this method, the dough is not fermented in the usual manner. It is just
allowed to rest for 30 minutes. Because of this less fermented time. Yeast
quantity should be increased to achieve the production of gas and
conditioning of gluten and by mixing the dough little slacker and warmer.
Nowadays bakers use this method of emergency. When bread is
made by this method, the bread has poor keeping quantity and lacks
aroma. Due to absence of fermentation the gluten starches are not
conditioned to retain the moisture and there is no flavor because of the
absence of flavor producing bi products, which results due to fermentation
the bread, may have a strong yeast flavor due to more quantity of yeast
presence in the dough.
Sponge and dough method:
In this method the ingredients are mixed in two stages. In the first
stage a part of flour (60 %), proportionate amount of water, all the yeast
and yeast foods are mixed together. Longer fermentation sponges may
contain some amount of salt also. Mixing separation is carried out just
sufficiently to incorporate all the ingredients evenly. This sponge is
fermentation time depends on the quantity and quality of flour.
Before the mixing it into the dough, it is advisable to test the sponge
physically for its readiness. The following methods of sponge testing could
be used.
1. Take a small piece of sponge and try to break it with both hands. If
the piece breaks with a clean fracture the sponge is ready for
mixing. If the sponge is not ready, the piece will stretch to some
extent and will break into unevenly stretched shreds.
2. In such case sponge should be allowed more fermentation.
3. Tear the sponge a part from the center with both hands and
examine the web structure if the web structure is very fine, the
sponge is ready.
4. An adequately fermented sponge feels dry to touch without any
stickness present.
When the sponge is ready it should be broken down properly with
formula water so than it is evenly mixed with remaining (40 %) of flour,
sugar, salt, fat etc., mixing operation should be carried out to the right
degree. After mixing it is allowed to rest for 30 45 minutes.
Ferment and dough method:
This is a variation of sponge and dough method. Very often a bread
formula contains milk, milk power, eggs substantial quantity of fat and

sugars as in the case of sweet bread, Danish pastry, and other

fermented products. In all, these ingredients will have retarding effect
on yeast activity. If all the formula yeast, part of flour, yeast foods,
and sufficient water are mixed together just like flying ferment, the
yeast gets initially an environment, which is conductive for vigorous
activity and at the end of fermentation time [of ferment] it is in a fit
condition to take the extra load of fermentation.
When ferment is ready it is mixed in to the dough along with the
remaining Ingredients and allowed to ferment for the second stage of
fermentation.

5.2 Explain the chemical and physical changes taking place during
fermentation and baking

During fermentation:
Physical changes:
a)
b)
c)
d)
e)

Increase in volume due to production of CO2.

Increase in temperature.
Increase in the number of yeast cells.
Loss of moisture.
Changes in the consistency of dough. The dough becomes soft,
elastic as well as extensible.

Chemical changes:
a) Lowering PH. The PH of dough comes down from 5.5 to 4.7 due to
formation of acetic acid from the bacterial as well as yeast activity.
b) Formation of maltose sugar by Dias enzymes, present in the flour by
acting on starch.
c) Development of dough due to the rapture of 55 bonds in new
position which improve the gas retaining property of gluten.
d) Conversion of starch into simple sugar which is then converted to
CO2 and alcohol.
e) Production of acids by lactic acid bacteria by conversion of sugar
f) Mellowing of gluten by proteolytic enzymes present in flour, yeast.
During Baking:
Physical:
1. Film Formation: When dough enters the over the observable effect
produced by the heat is the formation of thin elastic film. The

elasticity is a direct function of the moisture content of oven

atmosphere.
2. Oven rise [gas expansion: The next important reaction is the
sudden expansion of dough. Volume by about 1/3 of its original size
called as oven spring. As the temperature raises the solubility of
entrapped gases decreases, and the pressure of the gas increases.
The next, visible effect is the expansion of the dough. The release of
dissolved gases takes place when the internal temperature is around
120`F.
3. Alcohol evaporation: The third physical effect is to change the
liquids with low boiling points into vapors. Low boiling point alcohol
formed by the yeast action discills when the temperature is around
180`F.the alcohol vapours further increases the internal pressure
which helps in further oven rise.
Chemical changes:
Yeast activity: Activity of yeast depends on the temperature.
Hence until the thermal death point is reached at 140`F. the yeast in
the dough generates more CO2 and alcohol which convicts further
to expansion of the dough. Yeast activity is added at the elevated
temperature b the increased amylolytic activity.
Starch gelatinization: Cover spring is further favoured by
pronounced softening of gluten which sets in at the initial baking
stage. This process is however the counteracted by the starch
gelatinizing which begins at about 130`F [55`C]. The degree of
swelling is restricted by the limited availability of water.
Gluten coagulation: Starch gelatinization is associated with
absorption of water while gluten de-maturation is associated with
the removal of water. Coagulation sets in when the temperature is
around 165`F and continues till the end of baking. In this process,
gluten matrix surrounding the individual cells is transformed into to
a semi-rigid film structure. Thus a major change that takes place
during the oven process is the redistribution of water from the
gluten phase to the starch phase.
Enzyme activity: The action of amylase on starch increases with
temperature approximately doubling for every 18`F [10`C] rise. At
the same time heat inactivation of the enzymes also commences.
Beta amylase denature at lower temperature (134`F to 161`F) as
compared alpha-amylase which denatures at temperatures ranging
from 154`F to 181`F.

Sugar caramelisation: when sugar is heated to around 840`F the

molecules polymerize to form colored substances called caramels.
This reaction known as caramelization can only take place in the
crust because of the internal loaf temperature never exceeds 212`F.
The caramelized products import color and flavor to the baked
product.
Browning reaction: The browning reaction starts at around 320`F.
it is the result of heat reducing sugars with proteins or other
nitrogen containing substance to form colored compounds, known
as melanoidins. This reaction also imparts color to the bread
streaming during baking has 3 important reasonsI. Produces glossy crust
II.
Prevents splits in crust
III. Agitation of oven atmosphere
5.3 List out the characteristics of good bread.
External:
1.
2.
3.
4.
5.
6.
7.

Volume
Shape
Bloom
Crust color
Evenness of bake
Oven break
Cleanliness

Internal:
1.
2.
3.
4.
5.
6.
7.

Crumb color
Crumb structure
Crumb clarity and elasticity
Sheen and texture
Taste and flavor
Moisture
Cleanliness

5.4 Prepare a score sheet for judging bread

S.
N
o

Rol
l
No

Colo
r of
crus
t
10

Bread Score Sheet

External characteristics
Evenne Symmet Brea Charact Grai
ss of
ry of
k
er of
n
baking
form
and crust
shre
d
10
10
10
10
10

Internal characteristics
Textur Colo Arom Tast
e
r of
a
e
crus
t
10

10

10

10

Total

100

5.5 Write about the importance of proper cooling and packing

Cooling:
Bread should be released from the mould immediately after baking
otherwise the moisture trapped between the bread and surface of the
mould will make the product soggy, technically known as sweating.
When the bread is withdrawn from the oven after baking, the process of
moisture evaporation continues as long as it is warm. If the bread is
wrapped during this stage the water vapours will be absorbed by the
bread itself [especially crust] and will remain as free moisture. This free
moisture will be conducive to fungus infection. Therefore, the bread
should be packed only when it is thoroughly cooled [especially center of
crumb] to room temperature.
When the bread is hot starch granules are in a swollen state and
held unstably by gluten frame work. If the bread is sliced in this state, the
unstably positioned starch granules will lump up together giving a very
poor appearance to slice. After the bread is brought down to room
temperature, the starch granules will shrink and stabilize in gluten frame
work and then only bread could be sliced in neat slices.
Packing:
Bread is packed in order to preserve its freshness and to protect its
form the hazards of external contamination. Air tight wrapping is not
advisable in tropical climate. The bread should be allowed to breath but
not unduly exposed. Wax paper or indented polypropylene material will
serve the purpose satisfactorily.
5.6 Explain the steps involved in bread making with the help of a
chart.
Straight dough process:

Weighing

Shifting flour and blending flour t of yeast, temperature of water

preliminary mixing of yeast, dried milk etc
Dough mixed
Dough placed in trough
Dough allowed to rise and turned and folded
Dough sent to bench or divider dividing & scaling
Rounding
Intermediate proof
Molding
Panning
Pan proof
Baking
Cooling
Slicing

Bread making flow chart

1. Selection of raw material
2. Weighing of raw material
3. Preparation of raw material
4. Mixing
5. Fermentation
6. Knock back
7. Flour time
8. Dividing and rounding
9. Intermediate proofing
10.
Moulding and panning
11.
Proofing
12.
Baking
13.
Cooling
14.
Slicing and wrapping

5.7 Differentiate between straight dough process and sponge

and dough
1
2

4
5

Straight dough
All ingredients are mixed at
one stage
The dough is allowed to
ferment for a predetermined
time
The bread made in this method
has more of yeast flavor
Bread can be made in a short
time
Fermentation time ranges from
5 hours to more than 5 hours

1
2

4
5

Sponge and dough

Ingredients are mixed in two
stages
The sponge is allowed to
ferment for predetermined time
Bread made in this process
gives a mellowing effect with
good aroma of all
Bread is made only after the
sponge is ready
Only sponge fermentation
takes long time. The final
dough ferments in less than 2
hours

5.8 Give the formula for making following variety bread

1) French bread:
Ingredients:
Flour 1 kg
Sugar 30 gm
Fat 20 gm
Yeast 20 gms
Salt 20 gms
Water 550 ml
Method:
1. Prepare the dough as per bread rolls
2. Divide the dough into 200 gm and roll it into oblong shape around
20 cm
3. In a slanting manner give a precut and proof give egg wash and
sprinkle some sesame on top
4. Allow to proof and bake it at 200`C for 20 minutes
2) Italian bread:
Ingredients:

Flour 100 %
Water 60 %
Yeast 1.75 %

Salt 1.75 %

Method:
Italian bread is made from a very lean formula. The dough often
contains nothing but flour, water, yeast, and salt.
3) Vienna bread:
Ingredients:

Flour 1 kg
Sugar 60 gm
Fat 60 gm
Salt 20 gm
Yeast 25 gm
Water / milk 650 ml
Milk powder 20 gm

Method:
1.
2.
3.
4.

Make a dough with all ingredients as per bread

Divide the dough into two portions
Roll one portion of the dough into a oval shape
Make 3 plait with the remaining dough and keep the plait on the top
of the oval shaped dough and let it proof
5. Give egg wash and bake at 200`C for about 20 30 minutes
4) Rye bread:
Ingredients:

Flour -70 %
Rye flour 30 %
Water 65 %
Yeast 3 %
Sugar 4 %
Shortening 4 %
Yeast food 8.25 %
Milk solids 2 %
Caraway seeds 1.5 %
Sour 7 % [Rye 100 %, sour milk 175 %, yeast 6 %
Fermentation time 18 24 hours
Temperature 80`F