Scribd Logo
Upload

Welcome to Scribd!

  • Raw Materials: Mixing and Kneading The Dough

    Uploaded by

    elvina_andrea
    95 views3 pages
    Bread is made from flour, water, and yeast. The flour comes from grinding wheat or other grains. Yeast feeds on sugars in the dough and produces carbon dioxide bubbles that cause the bread to rise. In commercial bread making, large mixers knead dough which is then fermented to allow the yeast to multiply. The fermented dough is divided, shaped, and allowed to rise further before being baked in ovens and sliced and packaged for sale. Quality control checks are performed throughout the process to maintain food safety standards and consumer preferences for texture, flavor and appearance.

    Original Description:

    Original Title

    Bread

    Copyright

    © Attribution Non-Commercial (BY-NC)

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Bread is made from flour, water, and yeast. The flour comes from grinding wheat or other grains. Yeast feeds on sugars in the dough and produces carbon dioxide bubbles that cause the bread to rise. In commercial bread making, large mixers knead dough which is then fermented to allow the yeast to multiply. The fermented dough is divided, shaped, and allowed to rise further before being baked in ovens and sliced and packaged for sale. Quality control checks are performed throughout the process to maintain food safety standards and consumer preferences for texture, flavor and appearance.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    95 views3 pages

    Raw Materials: Mixing and Kneading The Dough

    Uploaded by

    elvina_andrea
    Bread is made from flour, water, and yeast. The flour comes from grinding wheat or other grains. Yeast feeds on sugars in the dough and produces carbon dioxide bubbles that cause the bread to rise. In commercial bread making, large mixers knead dough which is then fermented to allow the yeast to multiply. The fermented dough is divided, shaped, and allowed to rise further before being baked in ovens and sliced and packaged for sale. Quality control checks are performed throughout the process to maintain food safety standards and consumer preferences for texture, flavor and appearance.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 3

    Raw Materials

    Bread is made with three basic ingredients: grain, water, and bakers' yeast. The harvested grain is ground according to the type of bread being made. All grains are composed of three parts: bran (the hard outer layer), germ (the reproductive component), and endosperm (the soft inner core). All three parts are ground together to make whole wheat and rye breads. To make white flour, the bran and the germ must be removed. Since bran and germ contain much of the nutrients in grain, the white flour is often "enriched" with vitamins and minerals. Some white flour has also been fortified with fiber and calcium. The grinding takes place at grain mills, which sell the grain to bakeries in bulk. The bakeries keep the grains in storage sacks until they are ready to be used. In the baking factory, water and yeast are mixed with the flour to make dough. Additional ingredients such as salt, fat, sugar, honey, raisins and nuts are also added in the factory.

    The Manufacturing Process


    Mixing and kneading the dough

    1 The sifted flour is poured into an industrial mixer. Temperature-controlled water

    is piped into the mixer. This mixture is called "gluten" and gives bread its elasticity. A pre-measured amount of yeast is added. Yeast is actually a tiny organism which feeds off the sugars in the grain, and emits carbon dioxide. The growth of the yeast produces gas bubbles, which leaven the bread. Depending on the type of bread to be

    made, other ingredients are also poured into the mixer. Modern mixers can process up to 2,000 pounds (908 kg) of dough per minute.

    2 The mixer is essentially an enclosed drum that rotates at speeds between 35 to 75 revolutions per minute. Inside the drum, mechanical arms knead the dough to the desired consistency in a matter of seconds. Although modern bread production is highly computerized, the ability of the mixing staff to judge the elasticity and appearance of the dough is critical. Experienced personnel will be able to determine the consistency by the sound of the dough as it rolls around the mixer. The mixing process takes about 12 minutes.

    Fermentation

    3 Three methods are used to ferment the dough. In some plants, the high-speed machinery is designed to manipulate the dough at extreme speeds and with great force, which forces the yeast cells to rapidly multiply. Fermentation can also be induced by the addition of chemical additives such as 1-cysteine (a naturally occurring amino acid) and vitamin C. Some breads are allowed to ferment naturally. In this instance, the dough is placed in covered metal bowls and stored in a temperature-controlled room until it rises.

    Division and gas reproduction

    4 After the dough has fermented, it is loaded into a divider with rotating blades that cut the dough into pre-determined weights. A conveyer belt then moves the pieces of dough to a molding machine. The molding machine shapes the dough into balls and drops them onto a layered conveyer belt that is enclosed in a warm, humid cabinet called a "prover." The dough moves slowly through the prover so that it may "rest," and so that the gas reproduction may progress.

    Molding and baking

    5 When the dough emerges from the prover, it is conveyed to a second molding machine which re-shapes the dough into loaves and drops them into pans. The pans travel to another prover that is set at a high temperature and with a high level of humidity. Here the dough regains the elasticity lost during fermentation and the resting period. 6 From the prover, the pans enter a tunnel oven. The temperature and speed are carefully calculated so that when the loaves emerge from the tunnel, they are completely baked and partially cooled. While inside the tunnel, the loaves are mechanically dumped from the pans onto shelves. The baking and cooling process lasts approximately 30 minutes.

    Slicing and packaging

    7 The bread continues to cool as it moves from the oven to the slicing machine. Here vertical serrated blades move up and down at great speeds, slicing the bread into consistently sized pieces.

    8 Metal plates hold the slices together while picking up each loaf and passing it to the wrapping machine. Pre-printed plastic bags are mechanically slipped over each loaf. At some bakeries, workers close the bags with wire twists. Other plants seal the bags with heat.

    Quality Control
    Commercial bread making is held to strict government guidelines regarding food production. Further, consumer preferences compel bread producers to maintain a high quality standard of appearance, texture, and flavor. Therefore, quality checks are performed at each step of the production process. Producers employ a variety of taste tests, chemical analyses, and visual observation to ensure quality. Moisture content is particularly critical. A ratio of 12 to 14% is ideal for the prevention of bacteria growth. However, freshly baked breads have a moisture content as high as 40%. Therefore it is imperative that the bakery plants be kept scrupulously clean. The use of fungicides and ultraviolet light are two popular practices.

    You might also like