For the student Bachelors in Hotel Management

1. Presented by:
Pankaj Chaudhary
Lecturer,
Institute of Hotel Management,
Bhopal.

2. A. Role of ingredients in bread Making
B. Bread Faults
C. Bread Improvers

3.  Bread flour
Strong flour(high protein content) with high gluten content.
Rough in texture
 Cake flour
Weak flour(low protein content) with low gluten content.
Smooth and fine in texture.
 Pastry flour
Lower in gluten than bread flour but higher than cake flour.
Used for cookies, pies, pastries, sweet yeast doughs
 All Purpose flour
Slightly weaker than bread flour.

4.  It gives structure to the bread.
 It form the basic ingredients for any bread.
 Protein percentage in bread flour- 12%-15%
 Protein percentage in cake flour- 6% - 8%
 Italian style 00 or doppio flour(very fine flour for pizza and pastas)- 8.5% - 12%

5.  To soften the bread.
 To add moistness and richness.
 To increase keeping quality.
 To add flavour.
 To assist in leavening when used in flaky products.

6.  To add sweetness and flavour.
 To tenderize the bread.
 To give crust colour
 To increase keeping quality.
 To act as creaming agent with fats.
 Various sugars used- Granulated sugar/confectioners sugar/mollasses/corn
syrup/glucose syrup/Honey

7.  To combine all the ingredients.
 Development of gluten.
 Moisture
 Yeast activity.
 To dissolve other ingredients.

8.  Leavening is the process of incorporation of gas in dough.
 Yeast- fermentation
 Yeast contributes flavour to the bread

9.  Controls the activity of yeast.
 Preservation
 Flavour
 Strengthens gluten.

10.  Oven Spring: Rapid rise in baked products in oven due to production and release of
gases as a result of oven heat. The yeast is very active at first and gets killed at 60
degree Celsius.
 Scoring or making an incision on the crust of bread helps in expansion of the same.

15. • Ingredients added to the bread dough to improve its quality, shelf life, crumb,
appearance
• To dough processing: enzyme-active preparations, e.g. malt flour, fungal a-amylase.
• To gas production: yeast foods, such as ammonium chloride.
• To gas retention: oxidising agents, such as ascorbic acid and potassium bromate.
• To bread softness: e.g. glycerol monostearate (GMS).
• To improving crumb colour: soya (soy) flour.

16.  Enzymes: Amylase, protease
 Emulsifiers: Lecithin
 Oxidising agents: Benzyl Peroxide