Bread
Bread
Bread
Scientific Coordinator:
Contents
I. Introduction on bread
ancient world that drank wine instead of beer used a paste composed of grape juice and
flour that was allowed to begin fermenting, or wheat bran steeped in wine. The most
common source of leavening was to retain a piece of dough from the previous day to use
as a form of sourdough starter.
In 1961 the Chorleywood bread process was developed, which used the intense
mechanical working of dough to dramatically reduce the fermentation period and the time
taken to produce a loaf. The process, whose high-energy mixing allows for the use of
lower protein grain, is now widely used around the world in large factories. As a result,
bread can be produced very quickly and at low costs to the manufacturer and the
consumer. However there has been some criticism of the effect on nutritional value.
Recently, domestic bread machines that automate the process of making bread
have become popular.
I.3 Types of bread
There are three main kinds of bread in the world:
those that hardly rise at all and consequently are called flatbreads
A. Wholemeal bread
Wholemeal and wheatmeal breads are popular. In New Zealand wholemeal bread
must have 90% or more wholemeal flour in the recipe used, and wheatmeals any level of
wholemeal flour mixed with white flour.
Processing of these differs in two ways from that of white bread. During mixing
the amount of water added to make an optimum dough consistency needs to be increased
because the bran in the wholemeal absorbs more water. The dough is weaker because the
bran particles break up the strong protein bonds in the bread dough, and this weakens the
dough structure. This means the dough could collapse when it rises. Extra protein, called
gluten, is added to make the dough stronger and stop it collapsing.
Wholemeal bread contains higher concentrations of minerals and vitamins than
white bread as it retains the bran and germ of the wheat.
It is an excellent source of dietary fiber, containing twice that of white bread and
more than multigrain breads.
C. Rye Breads
Rye bread is a wholemeal bread made from rye or a mix of rye and wheat flour. It
was originally developed in Europe and is made in a wide variety of styles and shapes.
Rye flour is different from ordinary flour. It contains only small amounts of
dough strengthening proteins, therefore producing weak dough. Rye flour also has more
amylase enzyme which breaks down starch into sugars.
Rye doughs are made with less water than dough from ordinary flour, so they are
stiff and keep their shape. Moulding, proving and baking also need to be modified to
handle the weak, sticky dough.As with most grain and meal breads, some white flour or
gluten can be used to improve the dough strength.
The traditional way of making this bread includes several proving stages to raise
the acidity and kill the amylase. This stops the bread being doughy and sticky. The sour
dough method is the most popular means of making bread the traditional way.
D. Fruit Bread
Fruit breads use a normal bread recipe to which fruit and often sugar are added.
Popular fruits used are raisins, currants, dates, orange peel and dried fruits such as
apricots. Hot cross buns, eaten at Easter, and many fruit breads, also have spices added.
Ingredients used to enhance appearance and flavour of bread include cinnamon, nutmeg,
egg wash and sugar/water wash.
B. Flour
The flour you choose for your bread also makes a difference in the quality of the
final product. Bread flour makes a superior loaf. This flour is higher in protein content,
and protein, or gluten, is what gives bread its unique texture.
When water is added to flour, two proteins, glutenin and gliadin, combine to form
gluten. Gluten forms a network of proteins that stretch through the dough like a web,
trapping air bubbles that form as the yeast ferments. This creates the characteristic air
holes of perfect bread.All purpose flour will also work just fine in most bread recipes.
Don't use cake flour because there isn't enough protein in that type, and your bread will
fall because the structure won't be able to withstand the pressure of the gasses the yeast
creates. Whole grain flours and other types of flour add color, texture, and flavor to
breads. These flour types don't have enough gluten to make a successful loaf on their
own, so all purpose or bread flour is almost always added to provide structure.
C. Liquids
The type of liquid you use will change the bread characteristics. Water will make
a loaf that has more wheat flavor and a crisper crust. Milk and cream-based breads are
richer, with a finer texture. These breads brown more quickly because of the additional
sugar and butterfat added to the dough. Orange juice is a nice addition to whole wheat
breads because its sweetness helps counter the stronger flavor of the whole grain.
D. Fats
Fats like oils, butter and shortening add tenderness and flavor to bread. Breads
made with these ingredients are also moister. Make sure you don't use whipped butter or
margarine, or low fat products, since they contain water. The composition of the dough
will be weakened, and your loaf will fail.
E. Eggs
Eggs add richness, color, and flavor to the dough and resulting bread. Egg breads
have a wonderful flavor. Sugar is the fuel that feeds yeast so it ferments, producing
carbon dioxide that makes the bread rise. Some bread recipes don't use sugar, but depend
on sugars in the flour to provide food for the yeast.
F. Salt
Salt is essential to every bread recipe. It helps control yeast development, and
prevents the bread from over rising. This contributes to good texture. Salt also adds flavor
to the bread. It is possible to make salt-free breads, but other ingredients like vinegar or
yogurt are added to help control the yeast growth.
G. Toppings
Toppings can change the crust of the loaf. Egg glazes are used to attach other
ingredients like nuts or seeds. An egg yolk glaze will create a shiny, golden crust. Egg
white glazes make a shiny, crisp crust. For a chewy, crisp crust, spray the dough with
water while it's baking. If you brush milk on the dough before baking, the crust will be
softer and tender. Brushing the baked loaf with butter will also make the crust softer.
Mix Ingredients
Make a depression, or well, in the center of the flour, and add the dissolved yeast
and other liquids along with eggs, if used in the recipe. Beat well to combine.
Gradually add the rest of the flour until the bread dough becomes difficult to stir.
At this point, flour your work surface and dump the dough out of the bowl onto the
floured surface. Gather the dough into a rough ball, adding more flour as necessary so
your fingers don't stick to the dough. Begin kneading the dough.
Let it Rise
Grease a large mixing bowl lightly with shortening or butter. Place the smooth,
kneaded dough into the bowl, turning it over so the top is greased as well. This step
makes sure the dough doesn't dry out as it rises. Cover with a clean cloth and place in a
warm spot. An electric oven with the light turned on, or a gas oven with the pilot light are
perfect places for rising.
Let the dough rise until double in bulk. This means the dough increases in size,
and when you press your fingers into the top, the indentation remains when you remove
your fingers.
Bake It
Bake the bread in a preheated oven. The bread should rise a bit in the oven too this is called 'oven spring'. Bake according to the recipe until golden brown. The bread is
done when it sounds hollow when you tap it with your fingers. Remove from the pans
and let cool on a wire rack, then stand back as your family attacks it. I like to brush some
more butter on the top of the crust. This adds flavor and keeps the crust softer.
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Other Methods
Sometimes the yeast is stirred into the flour, instead of being proofed separately.
The only change in this type of recipe is the water should be warmer. Follow instructions
as above.
Batter breads start with wet doughs or batters. This type of dough isn't kneaded,
but stirred vigorously for a longer period of time to develop the gluten. The dough is
stirred down after rising, instead of punching down, and spooned into loaf pans to rise
and bake.
Emulsifiers
Mono & Di-glycerides, Sodium Stearoyl Lactylate (SSL), and Diacetyl Esters of
Tartaric Acid (DATEM) are used to keep the dough uniform and strong and the air
bubbles open.
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Lecithin
It aids in the emulsification of the fats in the bread which, in turn, makes a more
consistent crumb. It also helps the bread remains softer by retaining more moisture and is
a great binding agent. Of course, lecithin is derived from soy, so it is from genetically
modified plants.
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In 1999, the Center for Science in the Public Interest petitioned the FDA to
prohibit the use of potassium bromate, charging that the FDA had known for years that
bromate causes cancer in lab animals. It is still in use today, although some artisan
bakeries will use unbromated flour.
Preservatives
Calcium propionate is probably the most common preservative in commercial
breads. The propionic acid inhibits the growth of molds and other microorganisms.
However, there has been some speculation that calcium propionate may induce autistic
type actions in rats.
Propionic acid may appear as cultured wheat starch or cultured whey on a food
label.
Bread Improvers
The two main reasons for the use of bread improvers are: to help produce gas, and
to retain the gas inside the bread. This is done by including enzymes, such as amylases to
act on the starch and proteases to act on the gluten. The protease enzyme strengthens the
gluten, thereby giving the bread a better structure and retaining more of the gas produced.
Sourdough fermentation over a 24 hour period naturally produces these enzymes
and they do not need to be added. Bread improvers aim to boost the amount of these
enzymes artificially, thereby increasing the amount of fermentation early on in the bread
production. This eliminates the need for a long fermentation and helps companies
produce more in less time.
Hydrochloride and Sodium metabisulfate are used as gluten softening and
clearing agents. Sodium metabisulfate had been singled out as being highly allergenic
and is not used as much today.
Other Additives
Ammonium sulfate, ammonium chloride and phosphates are used to provide
nitrogen and/or food for the yeast. Monocalcium phosphate or calcium carbonate are used
to compensate for soft water, which may yield soft, sticky dough.
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High fructose corn syrup or other artificial sweeteners may be part of the bread.
The dangers of high fructose corn syrup is a topic for another post. As you can see from
the ingredient label, even a loaf of whole wheat bread has all kinds of additives: dough
conditioners, artificial food for the yeast, and preservatives. In addition, it has soybean
oil that is most likely genetically modified as most of the soybean crop in the U.S. is GM.
230C). After baking, the loaves are removed from the baking tin (de-panning) and then
go to the cooler, where, about two hours later, they are, where necessary, sliced and
packaged and ready for dispatch. In UK-standard bread, the dough piece is "crosspanned" at the moulding stage; this involves cutting the dough piece into four and turning
each piece by 90 before placing it in the baking tin. Cross-panned bread appears to have
a finer and whiter crumb texture than the elliptical shape of the crumb bubble structure is
seen from a different orientation. Cross-panned bread is easier to slice.
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A. Vitamins
A slice of wheat bread provides 12 % of the niacin you need each day, while a
slice of potato bread provides less than 3 % of that B vitamin. A slice of potato bread
provides 11 % of your recommended daily intake for folic acid, a B vitamin that helps
prevent birth defects in unborn infants, while a slice of wheat bread contains about 7 % of
the folic acid you need daily.
B. Weight Control
Each slice of potato bread has 85 calories, 4 grams of protein and 2 grams of
fiber. A slice of wheat bread has 78 calories, 3 grams of protein and 1 gram of fiber.
Although potato bread is more energy-dense, it has twice as much protein and fiber,
which can help keep you feeling full for longer, tempering your urge to snack between
meals.
C. Sugar
Each slice of potato bread has 4 grams of sugar, compared to wheat bread's 1.75
grams per slice. A sandwich made with two slices of potato bread has 8 grams of sugar,
more than the sugar content of two medium chocolate chip cookies.
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V. Company VelPitar
Vel Pitar Group is the leader of the Romanian bread market and an important
player in the manufacture and distribution of biscuits, wafers, cake specialties, pastries
and milled products.
The story of the Vel Pitar Group began in 1999 when the investment fund
Broadhurst Investments, Ltd., administered in Romania by New Century Holdings
(NCH), purchased two large companies in the milling and bakery industry Mopariv
Ramnicu Valcea and Berceni Bucharest. In December 2001, S.C. Vel Pitar S.A.
incorporated with the merger of four factories from the milling and bakery industry:
Mopariv Ramnicu Valcea, Berceni Bucharest, Mopariv Cluj Napoca and Granpan
Tecuci. The registered office of the new company was established in Ramnicu Valcea.
In 2007 represented the road to a new kind of organization. The Vel Pitar S.A.
Company was divided into three autonomous companies, each with a different focus:
baking, S.C. Vel Pitar S.A.; milling, S.C. Sapte Spice S.A.; and retail, S.C. VP Magassin
S.A. The three companies have developed continuously over the last three years, and
each now qualifies as an autonomous operation. As a result of the division, the new
companies maximize the market opportunities in their respective business sectors through
better resource and cash management.
The Vel Pitar Group now owns factories in Bucharest and in 11 other Romanian
counties (Valcea, Arges, Brasov, Cluj, Galati, Iasi, Giurgiu, Gorj, Olt, Dambovita and
Braila), mills, and a network of shops spread throughout large Romanian cities.
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Weaknesses
The diversification of the flour sector is lower than other competitors, like
Boromir.
Opportunities
Threats
Continued growth of competition which can come from many directions - direct
competitors or department stores that have developed their own bakeries.
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In this project we have chosen to talk about the benefits of homemade bread and
industrial bread. There are a lot of reasons to make homemade bread instead of buying it
from the store and one of the most important is that it is much healthier than eating what
they sell in stores because of already knowing the ingredients that bread contains.
One of the main benefits of homemade bread is the lack of preservatives because
this kind of bread is made only from basic ingredients and does not need any
preservatives in order to prevent the expiration.
Another benefit of homemade bread is that it is cheaper than buying it from the
store and this way you save some money to buy something else.
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References
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