BREAD

Bread is probably the oldest prepared

foods. It was the ancient Israel who was
familiar with bread both leavened and
unleavened.
The simplest type of bread first made
was the thin bread of flour and water, this
type is still common in some country.
Ex:
Tortilla of Mexico
Chapatties of India
 BREAD
INGREDIENTS
I. FLOUR (Use in bread)

Rye, corn, liquid, oath, barley,

soybeans and lima beans but the most
common is wheat.
There are 2 general classes of wheat
flour:
Hard wheat flour – which contains a larger
quantity and stronger more elastic gluten
(preferred in bread making)
Soft wheat flour – is more desirable for cake
and pastry it contains less gluten.
 Test for Flour
Hard wheat flour feels grainy and dry when rubbed
between the thumb and finger.
Soft wheat flour feels smooth and velvety
Hard wheat flour when press tightly in the hand surely
shows the imprint of the promptly fall apart.
Soft wheat flour tends to be lumpy and preserve the I
mprints of the finger.

Flour ordinarily used in the home is a

combination of two types:
•Family or All purpose flour
•General purpose flour
II. LIQUID:
•Water
•Milk
•Whey
•Potato Water

Milk makes the bread richer

and more tender
III. SUGAR:
Hasten the action of the yeast, improve the
flavor of the bread. Increase the sides of the loaf
and is part responsible for the golden brown color
of the crust. Moderate amount of sugar quicken
the action of yeast, while too much sugar retards
it.
IV. SALT: (Iodized salt)
Improves the flavor helps to control the
fermentation. It has the retarding effects upon
the yeast and if too much salt is used it may cause
the dough to rise slowly.
V. SHORTENING: (Lard)
1. Makes both crust and crumbs more
tender.
2. Slows the action of the yeast.
3. Increase the volume and improve the
color of the crust

VI. LEAVENING AGENT:

Yeast, baking powder, baking soda. Most
preferred leavening agent for bread is yeast
 Characteristic of a Good Bread

•A good loaf is symmetrical in shape

(regular, evenly rounded top) and golden
brown in color.

•The taste of a good bread is good it has a

nutty flavor and the crumb is sweet.

•The crust is one eight of an inch in thickness

It is crisp and tender.
Steps in Bread Making
 Steps in Bread Making

The principles steps in bread making are

preparing the ingredients, mixing the dough,
fermentation, punching, make up or shaping
period, proofing, baking and storing. The
processes must be carefully planned and
scheduled because once making is done, the
rest of the step should follow, any interruption
in the sequence and procedure of bread
making results in poor dough products.
1. Preparing the ingredients
Using the tested formula or recipe the
ingredients must be in volume or in room
temperature.

2. Mixing the dough

The two most common method of mixing the
dough are the straight method and the sponge
method. In the straight method all the flour is added
at once without preliminary fermentation period. In
sponge method part of the flour is mix with water and
yeast to make a drop batter and is allowed to ferment
and add the remaining ingredient later.
Thorough mixing and kneading are important for the
following reason:
•To distribute the yeast, sugar and salt evenly.
•To hydrate the flour thoroughly and develop the
gluten.
•To smoothen the mass of dough and free it from
lumps.

The kneading process is best done with a push

and fold motion. After one motion the
dough is rotated a quarter turn. Kneading must be
vigorous and it is stopped when blister appear on the
dough when fold.
3. Fermentation
A total of the three fermentation period is
recommended hard wheat flour namely the first and
second rising and a proofing period. The length of
time for each period is determine by the amount of
yeast, sugar and salt. The purpose of fermentation is
primarily to create the carbon dioxide to obtain
lightness and porous structure of the product and
secondarily to ripen the dough.
Young dough is a kind of dough that is
insufficiently fermented.
Old dough is dough that has been over
fermented and are both undesirable.
4. Punching

At the end of fermentation period the

dough should have risen to double its original
volume. It is now ready for punching. The
dough is tested by inserting the fingers and
remain depressed the dough can be punch.
Punching is done by plunging the fist into the
middle of the dough, folding the edges towards
the center and turning the dough over, the
dough is then allowed to rise again until it
doubled in bulk.
Punching has the following purpose:

•It expels carbon dioxide incorporated from

yeast growth during fermentation.
•It equalize the temperature throughout the
dough for more uniform fermentation.
•It redistributes the yeast, sugar, salt and other
ingredients. It collapses the first gluten
formed to develop a tighter and more elastic
gluten during the next rising period.
5. Make up or Shaping Period

Make up and shaping period pertains to

the time consumed in dividing, scaling,
shapingand panning. Dividing is best done
with a sharp knife or dough cutter and
weighed for uniformity and accuracy.
6. Proofing

After panning the dough is allowed to

rise before baking under a controlled tem-
perature and humidity condition. This final
rise before baking is called proofing. This
enable the dough to regain the lost carbon
dioxide during punching, the dough is ready
for baking if it has doubled in bulk.
7. Baking

Bread is bake in an oven preheated. The

baking temperature must be maintained
throughout the baking period and must be
properly spaced to ensure adequate heating
around the pans.

8. Cooling and Storing

It is ideal to cool the bread before storing
if not to be eaten right away