BREADS

ANKIT MALIK 092831

INSTITUTE OF HOTEL MANAGEMENT CATERING AND NUTRITION, PUSA, 2012

AUTHENTICATION CERTIFICATE
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STUDENT CERTIFICATE

The work embodied in this project entitled Breads has been carried out under the supervision of Mr. Sudeep Bose, Institute of Hotel Management Catering and Nutrition, Pusa. This work is original and has not been submitted by me for the award of any other degree to this or any other university. Date: Place: Ankit Malik

CERTIFICATE BY THE PROJECT GUIDE

I hereby certify that , the candidate Mr. Ankit Malik has planned and conducted the research study entitled Breads under my supervision and that the report submitted herewith is a bonafied work done by the candidate in New Delhi, from December 2011- March 2012. Date: Place: Mr. Sudeep Bose

ACKNOWLEDGEMENT
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I owe my deep gratefulness to my guide Mr. Sudeep Bose , faculty IHM, PUSA for the vision and foresight which inspired me to conceive this project.

I am practically in debt of my research subject faculty Ms.Anshu Singh for inspiring me to do a project on this topic.

Its also my duty to record my thankfulness to all the hotels, I visited, for allowing me to carry out the research work in their premises.

Finally I take this opportunity to acknowledge the services of the total team of publishers and everyone who collaborated in producing this work.

With warm regards Ankit Malik

CONTENTS
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CHAPTER NUMBER

NAME

PAGE

1.

INTRODUCTION

2.

REVIEW OF LITERATURE

3.

METHODOLOGY

4.

RESULTS AND DISCUSSI

5.

SUMMARY AND CONCLUSION

BIBLIOGRAPHY ANNEXURES

List of figures

S.no.
1. 2. 3. 4. 5. 6.

Title
Popular Bread Bread liked by people most Special brand Specific region Specific brand Frequency of bread eating

Page no.

INTRODUCTION:Bread is a staple food prepared by cooking a dough of flour and water and often additional ingredients. Doughs are usually baked, but in some cuisines breads are steamed , fried , or baked on an unoiled frying pan It may be leavened or unleavened . Salt, fat and leavening agents such as yeast and bakin soda are common ingredients, though bread may contain other ingredients, such as milk, egg, sugar, spice, fruit (such as raisin ), vegetables (such as onion), nuts(such as walnuts) or seeds (such as poppy). Referred to colloquially as the "staff of life", bread has been prepared for at least 30,000 years. The development of leavened bread can probably also be traced to prehistoric times. Sometimes, the word bread refers to a sweetened loaf cake, often containing appealing ingredients like dried fruit, chocolate chips, nuts or spices, such as pumpkin bread, banana bread or gingerbread. Fresh bread is prized for its taste, aroma, quality, appearance and texture. Retaining its freshness is important to keep it appetizing. Bread that has stiffened or dried past its prime is said to be stale. Modern bread is sometimes wrapped in paper or plastic film or stored in a container such as a breadbox to reduce drying. Bread that is kept in warm, moist environments is prone to the growth of mold. Bread kept at low temperatures, in a refrigerator for example, will develop mold growth more slowly than bread kept at room temperature, but will turn stale quickly due to retrogradation. The soft, inner part of bread is known to bakers and other culinary professionals as the crumb, which is not to be confused with small bits of bread that often fall off, called crumbs. The outer hard portion of bread is called the crust

History:6

The history of bread goes back at least 30,000 years. The first bread produced was probably cooked versions of a grain-paste, made from roasted and ground cereal grains and water, and may have been developed by accidental cooking or deliberate experimentation with water and grain flour. Descendants of this early bread are still commonly made from various grains in many parts of the world, including lavashs, taboons, sangaks, Mexican tortilla, Indian chapats, rotis and , Scottish oatcake, North American johnnycake, Middle Eastern pita, and Ethiopian injera. Flat bread of these types also formed a staple in the diet of many early civilizations with the Sumerians eating a type of barley flat cake, and the 12th century BC Egyptians being able to purchase a flat bread called ta from stalls in the village streets. The ritual bread in ancient Greek offerings to the chthonic gods, known as psadista was made of fine flour, oil and wine. Breads in different cultures As a simple, cheap, and adaptable type of food, bread is often used as a synecdoche for food in general in some languages and dialects, such as Greekand Punjabi. There are many variations on the basic recipe of bread worldwide, including pizza, chapatis, tortillas, bocadillo, baguettes, brioche, pitas, lavash, biscuits, pretzels, naan, bagels, puris, and many others. There are different types of traditional "cheese breads" in many countries, including Colombia, Italy, and Russia. Europe Germany prides itself on having the largest variety of breads worldwide. More than 300 basic kinds of bread are produced with more than 1,000 types of small bread-rolls and pastries. It has been estimated that the basic kinds of bread are so widely varied by more than 16,000 local bakeries that more than 1,000 different breads have been presented at a 2005 Cologne bread show. Germans are worldwide the biggest consumers (per capita) of bread, followed by Chile. In Scandinavian and Nordic countries, four grain types dominated in the prehistoric era (before 1000 AD). Barley and rye are the oldest; wheat and oats are more recent. During the Iron Age (500 AD1050 AD), rye became the most commonly used grain, followed by barley and oats. Scandinavian soldiers learned baking techniques while working as mercenaries in the Roman army (200400 AD). They subsequently took the technique home with them as a way
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to show that they had been employed in high-status work on the continent. Early Christian traditions promoted an interest in bread. Rye was also the most commonly used grain for bread up until the beginning of the 20th century. Today, older grain types such as emmer and spelt are once again being cultivated and new bread types are being developed from these grains. Germany has influenced most of the bread types in the Nordic countries. In the eastern part of Finland, there is a cultural link to Russia and Slavic bread traditions. In the late 19th century, Danish bakers in the larger towns baked fresh bread in the morning. This bread, called morgenbrd, made primarily from wheat and intended for the rising bourgeoisie, was baked into various shapes and with a variety of seasonings. Since then, this freshly baked bread has been produced in every Danish baker's shop, along with a variety of other breads. This decentralised form of baking bread alongside the more modern industrialised production of bread seems to be characteristic of the Danish bread sector. Consumption, to a great extent, has switched from rye bread to wheat bread. Finland and Russia both have dark sourdough breads made of rye. Traditional Finnish rye bread is disc-shaped, with a hole in the center for easier storing. These breads have a rougher composition and a stronger taste than wheat bread, and can thus be stored for longer periods of time. Some families have leaven cultures, handed down from one generation to the next, that they use for baking these breads. Bread is made from all four of the cereals grown in Finland: wheat, rye, barley and oats; these are usually ground into various grades. Rye bread can be either light or dark in colour, depending on the type of flour mixture used. A few wheat breads are still made in Finland, although most are simple buns or loaves of sliced or unsliced bread. Some of the breads are thinner, multigrain types, such as elongated sekaleip. Vesirinkeli (water rings) are small, almost tasteless rings of yeast-leavened wheat bread, which resemble bagels. The potato, although a late introduction to Finland in the early 19th century, features heavily in food culture and has found its way into many kinds of bread. With the settlement of Iceland about 800900 AD, grain, in the form of barley, was brought, cultivated and used for bread and porridge. Grain cultivation is thought to have been abandoned before 1600 due to harsher climatic conditions, and, subsequent to this, most grains such as barley and rye were imported. The scarcity of grain was overcome in different ways in different parts of the country. In some areas, grain was made to go further using dulse (Palmaria palmata; in Icelandic, sl), Iceland moss (Cetraria islandica; in Icelandic, fjallagrs) or Irish moss (Chondrus crispus in Icelandic, fjrugrs) in compotes and breads. It was not until the 18th century that it became common practice to make leavened rye breads; sourdough was mostly used. Rye breads baked in hot
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springs are a popular item today, and are served for local consumption as well as for tourists. In general, stock fish (harfiskur) was served as a bread substitute, eaten with butter on the side with almost every meal. Today, it is a popular snack that has found a new target group within the sports food market because of its high-protein and favourable amino acid content. Most types of breads available in other Western countries are now also available in Iceland, either baked in Iceland or imported. Everyday bread is mostly made by industrial bakeries or at the local bakery. Of the bread types currently available, flatbrau (flatbread) and laufabrau (leaf bread) have the longest history. Many new types of bread have reached the markets in Norway in recent years. A high percentage of people reported regularly eating bread types such as spelt, speciality, gourmet, and fibre/bran bread, as well as ciabattas and baguettes, although very few reported doing so on a daily basis. Norwegian bakers now have competition from abroad. The wholegrain bread from local bakers must give way to huge lorry loads of baguettes and frozen dough offering cheaper products. Flatbread is still a very popular bread type. In Sweden, during the transition to a modern urban and industrialised society in the 19th century, bread types changed when large industrial bakeries introduced new soft bread. From the early 1920s, these were often sweetened. From then on, bread was bought from stores and bakeries, rather than baked at home, as had previously been the case. Regional variation decreased due to the transportation and marketing of bread as a national product. The consumption of bread products of various kinds has increased since the 1990s, and wholegrain bread and wheat bread are the most popular. Many older bread types still exist alongside the newer varieties. There is a wide variety of traditional breads in Great Britain, often baked in a rectangular tin. Round loaves are also produced, such as the North East England speciality called a stottie cake. A cottage loaf is made of two balls of dough, one on top of the other, to form a figure-of-eight shape. A cob is a small round loaf. There are many variations on bread rolls, such as baps, barms, breadcakes and so on. The Chorleywood process for mass-producing bread was developed in England in the 1960s before spreading worldwide. Mass produced sliced white bread brands such as Wonderloaf and Mother's Pride have been criticised on grounds of poor nutritional value and taste of the loaves produced. Brown bread is seen as healthier by many, with popular brands including Allinson's and Hovis. Artisanal baking has also seen a resurgence since the 1970s. Rye bread is mostly eaten in the form of scandinavian-style crisp bread, such as that produced by Ryvita in Birmingham. Malt loaf is a dark, heavy and sweet bread. The popularity on Indian cuisine in Britain means that Indian breads such as naan are made and eaten there. Continental varieties, such as baguettes (also
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known as "French sticks") and focaccia are also made. The consumption of bagels is no longer restricted to the Jewish community. Wales has a sweet bread called bara brith, which includes fruit in the recipe. In Scotland another form of bread called plain bread is also consumed. These loaves are noticeably taller and thinner, with burned crusts at only the top and bottom of the loaf, and with a much firmer texture than English and American pan bread. In Ireland it is traditionally held that the end of a loaf of bread (the "heel" or, rarely, "hilt" of the loaf) is the best part of the loaf. Other stories and myths surround this piece of the bread in Irish mythology. Irish soda bread, developed to make the most of the soft wheat grown in Ireland, is unusual for a European bread in that it is a quick bread, using the reaction of buttermilk and baking soda rather than yeast to rise. Another traditional Irish bread is barmbrack, a yeasted bread with added sultanas and raisins, customarily consumed at Halloween. Potato bread is also traditional in Ireland, especially in Ulster. In France, pan bread is known as pain de mie and is used only for toast or for making stuffing; standard bread (in the form of baguette or thicker breads) has a thick crust and often has large bubbles of air inside. It is often baked three times daily and is sold totally unwrapped for a crisp crust. Some fancy breads contain walnuts or are encrusted with poppy seeds. Because of its long history of regional political division, Italy specializes in many different kinds of bread, reflecting its great regional variation and widely different breadmaking recipes and traditions. In general, rolls are typical of the northern regions, while large loaves are typical of the southern regions. Bread often has a small quantity of olive oil, butter, or rendered lard mixed into the dough to make it softer and more palatable. Traditional rustic breads include sfilatino imbottito (a stuffed bread roll) and pizza bianca (a flat white bread).Focaccia is quite popular in Italy and southern France. In Provence, it is known as fougasse or fouace, with the former becoming increasingly common. Fougasse can now be bought all over France. It is usually seasoned with olive oil and herbs, and often either topped with cheese or stuffed with meat or vegetables. Focaccia doughs are similar in style and texture to pizza doughs. .

Asia
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The traditional bread in China is mantou. It is made by steaming or deep-frying dough made from wheat flour. In Northern China and northern central China, mantou is often eaten as an alternative staple to rice. Steamed mantou is similar to Western white bread, but since it is not baked it does not have a brown outer crust. Mantou that have a filling such as meat or vegetables (char siu bao, for example) are called baozi. The kompyang of Fuzhou is an example of a Chinese bread baked in a clay oven. In South Asia (including India, Pakistan, and the Middle East), roti or chapati, types of unleavened flatbreads usually made from whole-wheat flour and baked on a hot iron griddle called a tava, form the mainstay of the people's diet. Rotis and naans are usually served with curry throughout the region. A variant called makki di roti uses maizeflour rather than white flour. Another variant is puri, a thin flat bread that is fried rather than baked and puffs up while cooked. Paratha is another variation on roti. Naan (leavened wholewheat bread) is baked in a tandoor or clay oven and is rarely prepared at home. White and brown breads are also very common, but not as common as roti.

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OBJECTIVES:-

To find the different types of breads used at eateries in delhi.

To find the basic ingridents used in the production of breads.

To find the methods implied for the production of breads . To find out if any modifications or improvements which may have been made to these breads to suite the local culture.

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REVIEW OF LITERATURE

Mr. Vikas vadva of 2003-2007 did research work on BREADS. His findings were :-

62% people likes bread made of whole wheat flour. 54% people likes a special brand of bread. 58% people dosent like read from any specific region

Taste of Bread by Calved R.( 2007) Finding:-

59% people likes any special ingredient in their bread. 47% people likes to have bread daily.

METHODOLOGY
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The research is done in two phases. The first phase is done in the bakery of the I.H.M. pusa, New Delhi in which different types of breads are produced and checked for new varities in the breads. the second phase is done in the different bakeries of the delhi . it is done by asking the people about their view on breads , their verities, famous breads, breads which is most used. In the second phase any possible changing. Is also checked. This is done on average of 100 people. For bread making there are different kinds ot tools and techniques: Questionnaire- is a set of questions related to the topic that helps in research work by conducting survery.

RESULTS AND DISCUSSIONS

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1> Which type of bread do you like? Indian -43% International-57%

indian inter

This above study shows that 43% people likes the Indian bread where international bread is liked by 57% people. This data is based on average study on 100 people.

2>Which type of bread do you like most ?

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Whole wheat flour-62% Refind flour-38%

whole wheat flour 62% refind flour 38%

This shows that 62% people likes bread made of whole wheat flour and 32% people likes the bread made of refind flour.

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3>Do you like to have any special brand of bread? Yes 54% No 46%

yes no

This shows that 54% of people likes any special brand of bread where 46% people likes it of any brand.

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4.> Do you like bread from any specific region? -Yes 28% -No 58% - Dosent matter 14%

Yes No Dosent matter

This shows that 28% of people likes their bread from a specific region , where 58% people dosent like bread from specific region and to 14% people it dosent matter that from which region their bread is.

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5.> Do you like any special ingredients used(like chocolate, fruits)? - yes 59% -No 22% -Dosent matter 19%

Yes No Dosen't matter

The above study shows that out of 100 people 59% are agree to use any special ingredient in the bread but 22% people are not agree where to 19% people it dosent matter.

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6.> Do you like any special ingredients used(like chocolate, fruits)? - yes 59% -No 22% -Dosent matter %

Daily Weekly Monthly Occasionally

This shows that out of 100 people 47% people likes bread daily, 28% likes weekly, 16% likes to have monthly and 9% likes occasionally.

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7> Which time of day you like to have bread? -Morning 70% -Evening 18% -Anytime 12%

Morning Evening Anytime

This shiws that 70% people likes to have bread in the morning, where 18% likes it in the evening and 12% people likes to have bread at anytime of the day.

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SUMMARY AND CONCLUSIONS

This study was conducted on the breads and it was found that: 57% people likes to have international bread.

62% people likes bread made of whole wheat flour.

54% people likes a special brand of bread.

58% people dosent like read from any specific region.

59% people likes any special ingredient in their bread.

47% people likes to have bread daily.

70% people likes to have bread in the morning.

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BIBLIOGRAPHY

WWW.google.com

Taste of Bread by Calved R.

Bread of france by Cloyon B.

Festue bread by Cuttare K.

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ANNEXURES:1

Which type of bread do you like? - Indian International

Which type of bread do you like most ? Whole wheat flour Refind flour

Do you like to have any special brand of bread? - Yes - No Do you like bread from any specific region? - Yes - No - Dosent matter

Do you like any special ingredients used(like chocolate, fruits)? - yes - No -Dosent matter

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Do you like any special ingredients used(like chocolate, fruits)? - yes - No - Dosent matter Which time of day you like to have bread? -Morning -Evening -Anytime

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