Bread Making
Bread MakingIs a mixture of Enriched flour and ingredients for extra nourishment at no extra cost creates bread.
Ingredients in making Bread
FlourThis is the Primary ingredient in making bread. Local Bakers use different kinds of flour. These are:► Wheat Flour ► All-purpose Flour► Enriched Flour► Cake Flour
► Self-Rising Flour► High Gluten Flour► Bran Flour ► Instant or Quick
Flour
Wheat Flour
is a powder made from the grinding of wheat used for
human consumption.
In this figure, This place is the
factory where wheat is process
to produce a wheat flour.
All-purpose FlourIt is appropriate for most bread and pizza bases. Some cookies are also
prepared using this type of flour. Bread flour is high in gluten protein, with 12.5-14% protein compared to
10-12% protein in all-purpose flour. The
increased protein binds to the flour to entrap
carbon dioxide released by the yeast fermentation process, resulting in a
stronger rise.
Enriched Flouris flour with specific nutrients
returned to it that have been lost while being prepared. These restored nutrients
include iron and B vitamins (folic acid, riboflavin, niacin, and thiamine). Calcium may also be supplemented. The
purpose of enriching flour is to
replenish the nutrients in the flour to match the nutritional
status of the unrefined product.
This differentiates enrichment
from fortification, which is the process of introducing new
nutrients to a food.
Cake FlourCake flour is a type of wheat flour that is very fine and, as
such, is particularly well-suited
to cakes, cookies, and other
confections that need to have a
light and fluffy texture. It is related to the more standard
“all-purpose” flour, but is more
processed — and in many cases,
is actually made from a different
part of the original wheat germ.
The result is a silky, powdery
substance that is low in protein
and does not typically bind much with other ingredients.
Self-Rising Floura type of flour that
doesn't need a leavening agent (such
as baking soda) to rise because it's
already mixed in to the flour.
High Gluten Flouris milled from hard wheat and has an especially high protein content, making it high in gluten. It is often blended by the baker with other low-gluten flours to give them more strength and elasticity. It is also
used for particularly crusty breads and pizza doughs. It does not darken the color of
the final product, as does clear flour.
Bran Flour
The outer layers of the grain of cereals such as
wheat, removed during the process of milling and used as a source of dietary fiber.
the partly ground husk of wheat or other grain,
separated from flour meal by sifting.
Instant or Quick mixing Flour
is milled from hard wheat and has an especially high protein content, making it high in gluten. It is often blended by the baker with other low-gluten flours to give them more strength and elasticity. It is also
used for particularly crusty breads and pizza doughs. It does not darken the color of
the final product, as does clear flour.
LiquidsWater, or some other liquid (milk), is used to form the flour into a paste or dough. The weight of liquid required varies between recipes, but a ratio of 3 parts liquid to 5 parts flour is common for yeast breads.Recipes that use steam as the primary leavening method may have a liquid content in excess of 1 part liquid to 1 part flour. Instead of water, other types of liquids, such as dairy products, fruit juices, or beer, may be used; they contribute additional sweeteners, fats, or leavening components, as well as water.
Baking
Temperature
Leaveningsis the process of adding gas to a dough before or during baking to produce a lighter, more easily chewed bread. Most bread consumed in the West is leavened.
leavening structure
Kinds of Dough
Kinds of Dough► Lean Dough
Is the basic ingredient for bread such as flour, yeast,water, a little sugar, and shortening. It is used for making Crusty Breads like French Bread and Pan De Sal.
► Rich Dough
Is a dough that contains, butter, nuts, dried fruits, eggs flavorings, and more sugar. It enhances flavor and its nutrtive value of bread.
Kinds of Conventional Methods in Bread Making
Conventional Methods in Bread Making
► No Knead MethodThe dough is dropped directly into the baking pan or after rising of the first period. KNEADING is not perform
► Straight Dough MethodIs the most common methods in bread making. All the ingredients are used at one time. All the flour added without a preliminary fermentation period.
► Sponge Dough MethodA drop batter is created first by mixing part of the flour, liquid and all of the yeast. This ist set aside to rise bubbly and the rest of the ingredients are blended and the mixture is treated like a straight dough.
Causes of Failure in Making and Baking Breads
Symptom CausesCrust too dark - Oven temperature too high or
wrong bread machine setting.- Excessive milk or sugar.- Excessive baking time.- Over proofing.
Crust too light - Oven temperature too low or wrong bread machine setting.- Insufficient milk or sugar.- Insufficient baking time.- Insufficient proofing.- Insufficient mixing.
Crust broken - Insufficient proofing or wrong bread machine setting.- Insufficient liquid.
Crust too hard - Oven temperature too high or wrong bread machine setting.- Insufficient proofing.- Insufficient sugar or shortening.- Excessive steam.- Insufficient liquid.- Baking time too long.
Crust too soft - Oven temperature too low or wrong bread machine setting.- Excessive sugar/egg yolks/shortening.- Excessive oil/margarine as a wash.- Insufficient steam during baking.- Baking time too short or wrong bread machine setting.
External Bread Appearance
Internal Bread Appearance
Symptom Causes
Coarse and irregular grain - Improper mixing procedures.- Stiff batter.- Careless or poor depositing in the pans.- Oven too cool, (baked too slowly).
Dense grain - Excessive liquid in the batter.- Improper mixing procedure.
Off-color breads - Improper mixing procedure.- Oven too cool, (baked too slowly).- Unclean equipment.
If raisins, nuts or dried fruit sunk to the bottom
- Pieces of fruit were too large and too heavy.- Sugary syrup on the outside of the fruit was not washed off- causing the pieces of fruit to slide through the mixture as it heated.- Washed and dried fruit was not dusted with flour before being added to the mixture.- Bread mixture was over beaten or was too wet so it could not hold the fruit in place.- Oven temperature was too low, causing the mixture to melt before it set to hold the fruit in place.
Computation of Food Cost
Computation of Food Cost
Use this formula in order to find the food cost:
Total expenses mean the total amount in the production of food, including the total cost of ingredients and production. Labor and other expenses in production such as electricity and packaging materials are also included in the total expenses. The price of ingredients per cup/teaspoon/tablespoon has to be determined first before computing the total expenses of ingredients.
After the total expenses has been computed, it is added to the half of the total expenses. The sum is divided into the number of yields/servings. The quotient is the selling price.
Bread Making as a Potential Business of an Entrepreneur
► Consider the kinds of bread to offer, the kinds of bread people like, and the bread they can afford.
► Find out if there is already a bakery in your target location or if there is still a need to put up a bakery or a bakeshop in the place.
► Analyze the PROFITABILITY in relation to business cost.► Determine the sufficiency of funds for facilities, ovens,
baking tools, utensils and equipments, display cabinet, baking pans, and baking sheets.
► Conduct a survey and study the location of the business, kinds of bread and its volume (products), facilities, manpower, and marketing to determine the needed capital.
In planning a bread-making business, an entrepreneur may take into consideration in the following guidelines:
Guide Questions:
1. How is bread created?2. Differentiate the two categories of breads.3. Why are “quick breads” named such?4. What are the causes of failure in Bread
Making?5. What are included in total expenses?6. Discuss bread making as a potential
business of an entrepreneur.?