Bread making is one of the oldest biotechnical processes involving the application of biological and microbiological techniques. Modern bread making can utilize biotechnology at various stages from improving grains to using enzymes and advanced fermentation methods. There are two main bread making methods - the traditional Bulk Fermentation Process which involves a long fermentation period, and the modern Chorleywood Bread Process which uses high-speed mixing to develop gluten structure rapidly without bulk fermentation. The Chorleywood process is commonly used in large commercial bakeries for its efficiency.
Bread making is one of the oldest biotechnical processes involving the application of biological and microbiological techniques. Modern bread making can utilize biotechnology at various stages from improving grains to using enzymes and advanced fermentation methods. There are two main bread making methods - the traditional Bulk Fermentation Process which involves a long fermentation period, and the modern Chorleywood Bread Process which uses high-speed mixing to develop gluten structure rapidly without bulk fermentation. The Chorleywood process is commonly used in large commercial bakeries for its efficiency.
Bread making is one of the oldest biotechnical processes involving the application of biological and microbiological techniques. Modern bread making can utilize biotechnology at various stages from improving grains to using enzymes and advanced fermentation methods. There are two main bread making methods - the traditional Bulk Fermentation Process which involves a long fermentation period, and the modern Chorleywood Bread Process which uses high-speed mixing to develop gluten structure rapidly without bulk fermentation. The Chorleywood process is commonly used in large commercial bakeries for its efficiency.
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