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MANUFACTURE OF BREAD
- 1. MANUFACTURE OF BREAD Presented by MARIYA RAJU
- 2. FERMENTATION • Fermentation is a metabolic process in which an organism converts carbohydrate such as starch and sugar into alcohol /acid • Example :yeast perform fermentation to obtain energy by converting sugar into alcohol • Bacteria perform fermentation by converting carbohydrates into lactic acid
- 4. HISTORY OF FERMENTATION • It’s a natural process • People applied fermentation to make products such as wine ,cheese ,beer etc. • Louis Pasteur became the first scientist to study fermentation • He showed that lactic acid fermentation is caused by living organism • In 1860 he demonstrated that bacteria cause souring in milk a process formely thought to be merely chemical change Louis Pasteur
- 5. BREAD
- 6. BREAD • Wheat and barley were two of the earliest plants to be cultivated for bread making • Bread is made with three basic ingredients: grain, water, and bakers' yeast • All grains are composed of three parts: bran (the hard outer layer), germ (the reproductive component), and endosperm (the soft inner core)
- 7. Cont….. • 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 • The grinding takes place at grain mills, which sell the grain to bakeries in bulk
- 8. Different types of bread
- 10. Manufacturing Process • Mixing and kneading the dough • Fermentation • Division and gas reproduction • Molding and baking • Slicing and packaging
- 12. Mixing and kneading the dough • The sifted flour is poured into an industrial mixer Temperature-controlled water Bread is piped into the mixer • This mixture is called "gluten" and gives bread its elasticity • A pre-measured amount of yeast is added.The growth of the yeast produces gas bubbles, which leaven the bread
- 13. Cont….. • 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 • The mixing process takes about 12 minutes
- 15. FERMENTATION • 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 and vitamin
- 17. Division and gas reproduction • After fermentation, 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
- 18. Cont….. • 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
- 19. MOLDING AND BAKING • 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 • Pans travel to another prover that is set at a high temperature and with a high level of humidity • Dough regains the elasticity lost during fermentation and the resting period
- 20. Cont….. • From the prover, the pans enter a tunnel oven • 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
- 21. SLICING AND PACKAGING • The bread continues to cool as it moves from the oven to the slicing machine • vertical serrated blades move up and down at great speeds, slicing the bread into consistently sized pieces
- 22. Cont….. • 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