Other Foods - Bread

EH 551: Manufacture of Bread
EC Tembo
Bread
• Bread is made from (wheat flour) baked aerated
dough formed by mixing a series of flour water
incorporated with yeast and salt
• The yeast uses sugar to form CO2 and the bubbles of
gas so formed cause the dough to swell
• The yeast uses natural sugar from the flour and sugar
produced by diastatic action
• This is the conversion of starch to maltose it is by the
enzymes Beta analyse thus creating a reserve of sugar
• Beta analyse occurs naturally in cereal flour
• The salt is added to regulate the rate of fermentation,
to toughen the gluten and improve flavour
Cont.
• The gluten which is a protein in gliadin of flour, in
the presence of water forms fine strands of tough
elastic material which forms the “Skeleton” of
bread by retaining CO2 bubbles
• Obviously the power of the dough to rise depends
upon the gluten content of flour
• Strong flour has high gluten content and therefore
rises better since it retains more gas bubbles
• Aeration can be produced chemically by including
substances which generate CO2, usually (Na2CO2)
sodium bicarbonate and an acid phosphate (self
raising flour)
Cont.
• The flour, water, yeast and salt are thoroughly
mixed at a temperature 23.9 - 26.7oc they are
then covered and allowed to ferment
• The mixture is “knocked back”, this is the
remixing formed to expel the old gas, stretch the
dough and then give a fine final texture
• The dough is then left again to rise
• During this period the dough is kept warm and
covered, the process is called “proving”
Cont.
• After fermentation the dough is divided into
pieces of required weight known as “scaling”, the
piece is then moulded into a ball and then
allowed to prove to recover from the handling
• It is then finally moulded to the shape required
and placed into the baking tin
• A final proving period of 25 - 40 minutes follows,
after which tins are placed into oven and baked at
232.2 - 2600c for 45 - 55 minutes
Cont.
• During baking, bread becomes light and
digestible, some starch is changed to maltose
and dextrose and then fermentation is started by
heat
• A hard crust is formed on the exterior while the
inner crumb remains soft and elastic
• Bread from the oven weighs less than the
ingredients used in the manufacture
Cont.
• Box loaves are made by putting a lid on the
top of tin preventing the formation of the
characteristic humped crust and giving the
loaf a box like appearance
• After baking the bread may be cooled in a
conditioner in which the humidity is
controlled to avoid the drying of the loaves
Appearance and defects of bread
• A good wheat bread should be whitish in
colour, fresh smelling, soft with an even
texture
• It should be free from large holes in the
substance and of the uniform colour
throughout
• The crust is usually firm and rather brittle but
this varies with local preference
• Good bread should keep for 3 days after
backing
Conditions affecting bread
a) Rope or ropiness
• The centre of the loaf (the crumb) becomes
yellowish-brown, sticky and smells of decaying
fruits
• It can be poured out in long sticky threads hence
the name
• This usually occurs if the bread is kept warm and
moist for a long period
• The organisms responsible is a heat resistant
organism found in soil, however, it can be
eradicated by bring the PH of dough to 5 by using
diluted acidic acid
Bread ropiness
b) Bleeding bread
• This condition is of bacterial origin attributed
to erythrobacillus prodigiosus which prefers a
carbohydrate substrate (food media e.g.
algae) it produces a vivid real stain discovered
when the bread is cut
• The organism is found in water and soil, and
once established in a bakery it is difficult to
eradicate
c) Moulds
• White, blue and green are the commonest
due to storage at high humidity
• It is particularly common on wrapped bread
which has been wrapped while hot and then
allowed to cool, the spores are air-borne and
very difficult to exclude from the bakery
•
d)
Insects in part
Foreign bodies
•Whole insect
•Fibres e.g. strings
•Oil from leaking
•Paper
•Machine parts, screws, etc
•Clothing ball
•Cigarette ends
•Sticking plasters etc
NB: The presence of these indicates poor supervision
of labour and probably poor conditions of hygiene
Other cereal products
a) Pasta
• Pasta is a general name for members of cereals such
as:
 Spaghetti 0977779668
 Vermicelli
 Macaroni
• The best raw material semolina which is course flour
milled from strong wheat called durem with a gluten
content over 12%
• The flour is mixed with water to give thick pasta
which is then moulded to required shapes and air
dried
Cont.
• Good macaroni has a moisture content of 10-
11%, it is hard and brittle and breaks with a
clean glassy fracture
• Long pieces should be translucent with good
yellow colour
• Its behaviour on boiling is critical – when
boiled for 10 minutes it swells to twice its
initial size but remain firm and return its
shape
Common Defects
• Excessive Cracks and breakage
• Uneven sizes
• White spots
b) Biscuits
• Biscuits are made from weak flour of low gluten
content, this makes them crumbly; the main
ingredients of biscuits are;
 Flour
 Sugar
 Fats
 Water or milk
• The aeration is achieved by baking powder these
are mixed in correct propositions to form very stiff
dough which is then rolled to a uniform thickness
before being cut into desired shapes
• These are then baked in a travelling oven
Common defects in biscuits
• Broken packaging
• Oozing cream
• Uneven size
c) Cakes
No Basic No Typical recipes
ingredients
1 Flour 1 Flour 100 parts

2 Fats 2 Fats 65 parts
3 Eggs 3 Eggs 90 parts
4 Sugar 4 Sugar 95 parts
5 Milk 5 Milk 30 parts
6 Baking powder 0.6 parts
Common defects in Cakes
• Ropinesses
• Moulds
• Foreign Bodies
d) Breakfast
• Breakfast e.g. cornflakes, porridge, oats, sugar,
puffs, vibixa, wheat puff, shredded wheat,
quaker oats, etc.
• These are all derived from cereal grain
subjected to various processes e.g.
 Heating and vacuuming which causes the
water vapour to flush off instantly leaving the
grain enlarged
 Puffy with its open cellular texture clearly
visible e.g. pop gone
e) Malt
• When cereal grain germinates, the starch (80%)
is converted by the enzymes beta analyses into
the simple sugar maltose
• If at this state the grain is killed e.g. by the
application of heat, the maltose remain in a
convenient available form
• This is made use of by the brewery industry and
malt forms one of the most prime sources of
fermentable in the brewing of beer
• “Malt” strictly refers to the grain which has been
allowed to germinate and then killed (Chimela)
Cont.
• The grain is usually wheat although barely is
sometimes used being quicker to germinate
• Malted barley is a basic ingredient for the
manufacturer of whisky
• In the brewing of local beers, other grains may
be used e.g. maize, sorghum, millet, etc
Other cereals
a) Oats
•In most of Europe these are eaten by horses except in
Scotland, where they are eaten by humans
•They are very popular for breakfast cook as porridge
b) Barley
•Barley is used in cooking of soups etc. also as a
medical drink
•Barley water is rich in vitamins
•Like water, it may be moulted to give the sugar source
for the brewing industry
c) Maize
• Maize was discovered in America and spread
from there throughout the world
• One variety is milled to giver very fine flour
called corn-flour
• While other varieties are used for other COoc
products e.g. nshima, corn-flakes, maize meal,
popcorn, etc.
Common Defects
• Insect infestation
• Rodent dropping
• Mouldy grains
• Blackpoint
• Excessive broken grains
• Sprouted grains
d) Rice
• Rice grows under very damp conditions and
forms stable food of many people
• It may be unpolished (paddy rice), polished,
ground or flecked
• There are two distinct types:
 The long grain patna rice and the short grain or
pudding rice
• Unpolished rice has high vitamin content but the
consumption of polished rice can and does lead
to severe vitamin deficiencies
General Defects
• Past expiry date
• Broken packaging
• Wrongly labelled
• Unofficial language
• Unreadable writing
• Foreign bodies
The end
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EH 551: Manufacture of Bread

1 Flour 1 Flour 100 parts

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