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Bread
• A staple food prepared from a dough of flour and
water, usually by baking --- Wikipedia
• Food made of flour, water, and yeast or another
leavening agent, mixed together and baked ---
Google
• A staple food made from flour or meal mixed with
other dry and liquid ingredients, usually combined
with a leavening agent, and kneaded, shaped into
loaves, and baked. --- Thefreedictionary
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Manufacturing Process
Mixing and kneading the dough
Fermentation
Fermentation
Cutting, "resting" and gas reproduction
Molding
Baking
Slicing
Packaging
4. In breadmaking, fermentation
involves two microorganisms
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Yeast Lactic acid bacteria
Saccharomyces cerevisiae Leuconostoc mesentoroides
5. Roles of Yeast
Increases dough volume
Develops structure and texture
Imparts distinctive flavor to the bread
Enhances the nutritive
value of the product
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6. Roles of Lactic Acid Bacteria
Produce lactic acid
Produce flavoring compounds
7. BREADMAKING
Microorganisms involved
Saccharomyces cerevisiae
Leuconostoc mesenteroides
Leavening is performed by yeast
Longer fermentation will produce more
acids, resulting in a tendency of dough
collapse
8. During fermentation, dough "conditioning"
takes place.
Conditioning is a result of the action of
gluten induced by the following:
a. proteolytic enzymes
b. pH reduction due to acid production
9. Dough Conditioners
Ammonium salts, which are sometimes used to
stimulate the yeast
Sugars, which are usually added in the
formulation for activity of yeast
10. NOTES
The rate of gas production by yeast can be
increased by the addition of the following:
More yeast
Sugar or amylase-bearing malt
Yeast food
On the other hand, gas production is decreased
by the following:
Salt addition
Addition of too much yeast food
Use of too high or too low a temperature
11. Production Steps
• (see separate handout about bread making)
• Additional notes about Baking Step
12. Fermented Rice Cake
PUTO
a leavened, steamed rice cake
made from year-old rice grains which are
soaked, ground with water, and allowed to
undergo a natural acid
and gas fermentation
Generally served with
grated coconut
Breakfast and snack food
Types: plain and special
13. Production Steps
1. Initial Cooking
2. Grinding
3. Draining of ground “slurry” (galapong)
4. Preparation of starter (lebadura)
5. Fermentation (1st stage) – mixing of
lebadura and galapong
6. Addition of sugar and lye
7. Fermentation (2nd stage)
14. Control of Process
1. Rice – high or medium amylose content
2. Soaking time or hydration factor of rice is
3 – 4 hours
3. Fermentation temperature of 28 – 30 °C
in about 42 hours; can be shortened to
about 21 hours using prepared starter
4. Addition of lye reduces acidity of the
product
5. Use of proper cover during steaming.
15. Identified Fermenting Microorganisms
•The predominant organisms were always
composed of:
Leuconostoc mesenteroides (45 – 89%)
Streptococcus faecalis (20 – 50%)
Saccharomyces cerevisiae ( 18% of the
population at the end of fermentation.)
16. Changes in Microflora
1. Starter (a) aerobic colonies of bacteria and
yeast (early stages), (b) predominant LAB and
yeast (later stage)
2. Drained flour – absence of aerobic colonies;
presence of acid-forming
3. 1st stage of fermentation – consists of LAB
and few yeast colonies
4. 2nd stage of fermentation – dominated by
yeasts.
17. Physical Changes
1. Acid development – by S. faecalis
2. Leavening – by S. cerevisiae and Leuconostoc
mesenteroides
3. Amylose content – main factor affecting
gloss, cohesiveness, and tenderness of
cooked rice
4. High amylose content rice varieties give
higher yield and greater volume than low
amylose content varieties.
18. Biochemical Changes
1. Changes in rice during storage
• Old rice is more flaky than freshly harvested
rice
• Fresh rice (upon cooking), loses more solids
to the cooking water than stored
• Non-reducing sugar decreased while
reducing sugars increased.
• Slight drop in pH for stored rice.a
19. 2. Changes in pH and Total Acidity
•Starter: pH decreases from 6.0 to 4.2
TA (%lactate) – 0.3 to 0.62- 0.66%
•Drained rice flour after 24 hours
pH 3.9 to 4.12; TA (%LA) – 0.34 – 0.42%
•Fermenting Mixture
1st stage – pH: 4.4 to 4.10%; %LA 0.40 – 0.59%
2nd stage – pH 7.0 decreased to pH 6.12 – 6.25;
%LA (final) = 0.24 – 0.28%
20. Nutritional Value
• 251 calories / 100g
• 3.5% protein content
• 56% carbohydrates
21. BIBINGKA
• Method of fermentation is the same as in puto
• Cooked by baking or roasting
• Cooked in a moulder (bibingkahan) lined with
banana leaves
• Classified as ordinary and special types.
