BREAD TECHNOLOGY PREPARATION

BY POPA RAZVAN

Bread: the principal good attached to humanity since the beginning of time.

As a spiritual symbol, it has accompanied religious f estivals and rites. With the whims of nature and military campaigns, the bread has been token of opulence or misery, of constraint or f reedom. Lack of bread caused f amine in the Middle-Ages, protests because of the bread price at the dawn of the French revolution, bread rationing during World War I I , the success of white bread in the post-war period and until recently the rediscovery of tasty whole grain bread, made with sourdough.

CONTENT 1.– The raw materials

1.1– Wheat Flower1.2-Water1.3-Yeast and sourdough1.4-Other raw materials : emulsfieres ; sugar ; salt ; malt 1.5-Enzymes1.6-Gums and hydrocolloids

2.-The technology2.1-Mixing2.2-Moulding, make-up and proofing2.3-Baking2.4-Cooling and freezing

3.-Technology intensive and fast fretting4.-Scientifically kneading process5.-Franzela – bread recipe

1. The raw materialsBread 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 which are ground together to make whole wheat and rye breads:• bran, • germ • and endosperm

1.1 WHEAT FLOWER

Wheat flour is a powder made from the grinding of wheat used for human consumption. More wheat flour is produced than any other flour Wheat varieties are called "clean", "white", "brown" or "hard" if they have high gluten content, and they are called "soft" or "weak" flour if gluten content is low. Hard flour, or bread flour, is high in gluten, with 12% to 14% gluten content, and has elastic toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and thus results in a finer or crumbly texture.Soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour.

1.2 Water

Water, or some other liquid, 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.

1.3 Yeast and sourdough

Baker's yeast is the common name for the strains of yeast commonly used as a leavening agent in baking bread and bakery products, where it converts the fermentable sugars present in the dough into carbon dioxide and ethanolSourdough is really a misnomer. It refers to the "mother" or starter used to ferment the dough, but does not mean the bread tastes sharp or vinegary. It is a symbiotic culture of bacteria (lactobacilli) and airborne fungus in which each element within the relationship provides something the other elements need.

1.4. Other raw materials: emulsifiers, sugar, salt, malt

An emulsifier (also known as an "emulgent") is a substance that stabilizes an emulsion by increasing its kinetic stability. One class of emulsifiers is known as "surface active agents", or surfactants. Sugar is the generalized name for sweet, short-chain, soluble carbohydrates, many of which are used in food. They are carbohydrates, composed of carbon, hydrogen, and oxygen. Salt is a mineral substance composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of ionic salts; salt in its natural form as a crystalline mineral is known as rock salt or halite. Malt is germinated cereal grains that have been dried in a process known as "malting". The grains are made to germinate by soaking in water, and are then halted from germinating further by drying with hot air.

1.5 Enzymes

Enzymes are naturally occurring components of many bakery ingredients. If an enzyme is added, it often is destroyed by the heat of the baking process. In both cases, product designers can obtain the functional benefits of the enzyme while maintaining a "clean label" image for the finished product. Enzymes also are specific to a particular function, eliminating concerns about undesired effects.

1.6 Gums and hydrocolloids

Gums and hydrocolloids are used to create texture. These are substances that are added to foods to emulsify and create interesting mouth feel and diversity in texture.

A hydrocolloid can simply be defined as a substance that forms a gel when it comes in contact with water. Such substances include both polysaccharides and proteins which are capable of one or more of the following:

-thickening and gelling aqueous solutions-stabilising foams, dispersions and emulsions-preventing crystallisation of saturated water or sugar solutions

2. The technology

2.1 Mixing• The first stage in dough processing is the

mixing. During the mixing both the development of the dough and the temperature of the dough are established. If either of them or both of them are not spot on the processing and the product quality will suffer.

• Mixing is the only discontinuous step in an otherwise continuous process. Therefore discipline is required. I know it is not easy to repeat exactly every 12 or 15 minutes exactly the same process however it is necessary and of the utmost importance.

2.2 Moulding, make-up and proofing

Pan proofing is the process of rolling the panned and racked molded dough pieces quickly into the dough proofing cabinet. The cabinet is well insulated and maintains a temperature of 95 degrees F. to 98 degrees F., and a relative humidity of 85 percent.

Upon completion of the intermediate proofing period, the dough pieces are molded into the shape desired. In the molder the dough passes through three distinct stages. Flattening is done in the head rollers of the molder.

2.3 Baking

There are eleven events that occur concurrently during baking, and some of them, such as starch glutenization, would not occur at room temperature.

1. Fats melt;2. Gases form and expand3. Microorganisms die4. Sugar dissolves5. Egg and gluten proteins coagulate6. Starches gelatinise7. Gases evaporate8. Caramelization and Maillard browning occur on crust9. Enzymes are inactivated10. Changes occur to nutrients11. Pectin breaks down.

2.4 Cooling and freezingThe quality of fresh bread is often related to its crust (thickness, crispiness, colour and taste) and to the structure of the crumb (flavour, softness, cell wall thickness and cell size). Unfortunately fresh bread is a product with a short shelf life and a number of chemical and physical changes, known as staling, take place during storage. As a result of these changes the bread gradually loses its freshness and crispiness while the crumb firmness and rigidity increase. The pleasant aroma vanishes and off tastes can be detected. So the basic challenge for the baker is to get is product as fresh as possible to the market. This can be done by making sure that the moment of baking is as close as possible to the moment of consumption. For this reason frozen dough and bake-and-serve products were developed.

3. Technology intensive and fast fretting The method is characterized by a more vigorous

kneading dough than classical kneading , kneading run at higher speeds kneading arms and generally less time than conventional kneading .

At the end of intensive kneading dough quickly get mature in terms of colloidal condition in classical kneading operation is achieved at the end of fermentation .

During the quick and intensive kneading same processes occur as in kneading slow , but they arise with different speed and intensity .

Because more vigorous agitation during kneading , blood protein undergoes advanced unpacking which is why their surface reaches a higher number of reactive groups able to interact with neighboring molecules .

4. Scientifically kneading process

a) Kneading is a fundamental operation in baking technology. Her role is to obtain a dough tied, sticky, tenacious, resilient and extensible. These characteristics depend on the quality of flour dough, the amount of water added, included air kneading conditions.

b) Kneading process consists of mixing the components in order to obtain homogeneous mixture dough and kneading process itself, which aims to achieve specific rheological attributes of wheat flour dough.

c) During mixing, due to the relative movement of the components under the action of external forces, flour particles come in contact with water and it quickly moisten the outer surface of the particles of flour, which forms small moist clumps.

5. Franzela – Bread recipeRaw and auxiliary materials and technological U.M. Dough stages Total

Maia Dough

Flour type 480 Kg 50 50 79,36

Water L 30 22 41,26

Compressed yeast Kg 1 - 0,79

Salt Kg - 1,5 1,19

Malt extract Kg - 0,7 0,55

Mature Maia (bass) Kg 15 - 11,90

Temperature Blanks °C 28-31 29-31 -

Kneading duration min 8-10 10-12 -

Fermentation duration min 120-180 20-30 -

Final acidity grade 3-3,5 2,5-3 -

Durata dospirii finale min - 20-50 -

The final piece of dough temperature °C - 31-32 -

Final piece of dough acidity grade - 3-3,5 -

Baking time min - 20-25 -

Baking temperature °C - 250-260 -