BREAD MAKING

Traditional way of making bread

Biotechnology on bread making
Biotechnology includes the application of a wide variety of
biological, biochemical, bioengineering, genetic,
microbiological and control techniques. The baking of
yeast-leavened and sourdough breads represents one of
the oldest biotechnical processes, together with the
brewing of beer, sake and wine, and the production of
yoghurt and cheese, etc. A modern baking process may
take advantage of biotechnology in its widest sense, from
the improvement of cereal grains and starter cultures by
recombinant DNA technology, through the use of enzymes
as processing aids, to application of the most advanced
batch and continuous fermentation technologies.
BREAD
Bread is a staple food prepared by baking a dough of flour and water.
It is popular around the world and is one of the world's oldest foods.
Bread, highly nutritious food eaten in one form or another by nearly
every person on earth. An excellent source of vitamins, protein, and
carbohydrates, bread has been an essential element of human diets
for centuries in all regions but rice-growing Southeast Asia. The
simplest breads are made from grainssuch as wheat, oats, barley,
rye, millet, and cornmixed with milk or water. These ingredients are
mixed into dough, shaped, and cooked, usually by baking. Salt, eggs,
sugar, and other ingredients may be added to give the bread flavor,
change its texture, or increase its nutritional value. A special
ingredient called a leavening agent is often added to make the bread
rise by enlarging air pockets in the dough, giving it a lighter texture
and more volume.
Production Methods
The principles of baking bread have been
established for thousands of years. The basic
ingredients are flour, yeast, salt and water.
All bread making processes rely on four
key steps:
Mixing
Proving/Fermenting
Baking
Cooling

2 main methods of bread making
BFP (Bulk fermentation process)

CBP (Chorleywood bread process) --
(The modern commercial process)
Bulk Fermentation Process
is a traditional method. Ingredients are mixed together to form a
dough and left to ferment for up to three hours. During
fermentation the dough changes from a short dense mass into an
elastic dough. The time taken to reach this state largely depends
on the amount of yeast and the dough temperature.

Chorleywood Bread Process
The modern commercial process used in large bakeries is known as the Chorleywood
Bread Process and was developed in the early 1960's by the Flour Milling and Baking
Research Association (BBIRA) at Chorleywood. CBP uses mechanical energy in the
form of high speed mixing to develop the dough for proving and baking. It is essentially
a rapid form of kneading helping to develop the gluten (protein) structure within the
dough (this means that the lengthy bulk fermentation of traditional processes is not
needed). To achieve this, a flour treatment agent (ascorbic acid) and a little fat or
emulsifier need to be added, usually in the form of a bread improver.
Other than mixing and bulk fermentation, all other parts of the bread making process
dough dividing, proving, baking, cooling and slicing are the same as any other way of
making bread.
The plant bread production process takes around 4 hours from end to end.
Other methods of bread making include:
Activated Dough Development (ADD)
Straight Dough Method
Delayed Salt Method
Sponge and Dough Process (S&D)
Ferment Dough Process