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Similaire à Basics of baking-This ppt has several international bread pictures
Similaire à Basics of baking-This ppt has several international bread pictures (20)
Plus de Devashish Pandey
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Basics of baking-This ppt has several international bread pictures
- 2. Understanding baking • Shape size of products • Oven humidity • Oven overloading • Density of products being baked(proportion of sugar,salt,fat) • Type of oven
- 3. Ingredients used in bread baking • Salt-flavour,stability to gluten,control the rate of fermentation,reatains moisture • Sugar • Flour –weak flour , strong flour • Water –warm water,cold water • Yeast-25degree celsius • Milk • Egg
- 4. • Oil and fat Effects- improves nutritious value Reduces elasticity Heps to retain moisture Gives flavour
- 5. Principles behind bread baking • Collecting the mise en place • Mixing the ingredients • 1-straight dough method • 2-ferment dough method- • 3-salt delayed method • 4-no time
- 6. • Proving-32 degree celsius • Knock back • Dividing and scaling • Shaping • Final proving • Scoring • Baking – yeast kills at 60 degree celsius
- 7. Basic bread fault • Volume • Bloom of crust • General shape • Color of the crumb • Evenness of texture • Shine in the crumb • Moistness • flavour
- 8. Bread
- 9. Common faults in bread • Flaked crust- dry on top • Lack of volume • 1)not given time to dough • 2)improper mixing • 3)too much salt • 4)less yeast • Uneven texture • 1)use of over fermented dough • 2)underproved bread
- 10. • Lack of shine • 1)Under fermented bread • Lack of flavour • 1)over and under fermentation • Crumbly bread- • 1)use of over fermented dough • 2)Use of over proofed dough • 3)not enough fat used in dough
- 11. Equipment used in bread making Sieve weighing scale Baking tray
- 12. • Bread moulds proving cabinets
- 13. • Retarder prover Dough mixer
- 14. • Dough divider dough scorer
- 15. • Dough scraper marble table top •
- 16. • Bench brush spray bottle •
- 17. Bread of the world • Baguet bread- france
- 18. • Brioche
- 19. • Croissant
- 20. • Epi bread
- 21. Ciabatta
- 22. Foccacia
- 23. Biova- Lard based dough
- 24. Grissini
- 25. Breads of Germany • Pumpernickel-rye flour bread has sour flavour • Pretzel-wheat flour • Stollen-made with sultanas and nuts • Zope-for bread display • Landbort –made with rye flour and buttermilk
- 26. Pumpernickel
- 27. Pretzel
- 28. Stollen bread
- 29. Zope
- 30. Bread of U.K • Cob – head • Bloomer – 5 to 6 scores • Hot cross buns • English muffins • Pikelet –cooked on the grill
- 31. Cob
- 32. Bloomer
- 33. Hot cross buns
- 34. English muffins
- 35. Pikelet
- 36. Middle east • Lavash – rectangular crisp • Khoubiz- • Pita
- 37. Lavash
- 38. Khubus
- 39. Pita bread