Fermentation Bread Definition History Types of bread Steps in yeast bread production Protocols Steps in bread making Components of bread Benefits of bread References

1. Presented by:
R. Petchiammal
II M.sc, Microbiology
Reg no: 20201232516112
Submitted to:
Dr. Mariappan
Assistant professor
Department of
microbioloy
SPKC-Alwarkurichi

2.  Fermentation
 Bread- Definition
 History
 Types of bread
 Steps in yeast bread
production
 Bread making process
 Steps in bread production
 Components of bread
 Benefits of bread
CONTENTS

3.  Fermentation is a metabolic process that
produces chemical changes in organic
substrates through the action of enzymes.
 The science of fermentation is known as
zymology.
 Example : yeast perform fermentation to
obtain energy by converting sugar into
alcohol.
 Bacteria perform fermentation by converting
carbohydrates into lactic acid.

4.  Louis pasteur became the first scientist to
study fermentation.
 He showed that lactic acid fermentation is
caused by living organisms.

6.  BREAD is a dietary product obtained from the
fermentation and the subsequent baking of a
dough mainly made of cereal flour and water,
made in many different ways and sometimes
enriched with typical regional ingredients.
 Bread may be leavened by naturally occurring
microbes (e.g: sourdough), chemicals(e.g:
baking soda), industrially produced yeast, or
high-pressure aeration, which creates the gas
bubbles that fluff up bread.

7. Yeast Lactic acid bacteria
Saccharomyces cerevisiae Lactiplantibac plantarum

8.  Bread is one of the oldest prepared foods.
 Evidence from 30,000 years ago in Europe
and Australia revealed starch residue on
rocks used for pounding plants.
 It is possible that during this time, starch
extract from the roots of plants, such as
cattails and ferns, was spread on a flat rock,
placed over a fire and cooked into a primitive
from of flatbread.

9. 1. Banana bread:
 To this category, we can also add zucchini
bread. Both banana and zucchini bread are
dense, moist, sweet treats, usually chemically
leavened with baking soda and baking
powder.

10.  Nothing else in the bread family, not even the
wonderfully flaky croissant, conjures images
of the Eiffel Tower and all things French the
way the baguette does.
 The long, stick-like loaf, also called French
bread.

11.  Our taste buds owe the French a huge
debt of gratitude for inventing
brioche, a traditionally sweet yeast
bread loaded with eggs and butter.

12.  Ciabatta hails from Italy, where the word
means, “slipper” in the native language.
Usually broad, flat, and somewhat collapsed
in the middle, it’s he perfect bread to use in
paninis and sandwivhes.

13.  The bread may be most associated with the
region below the Mason-Dixon Line, corn
bread originated with Native Americans. Made
from finely ground corn, wheat flour eggs,
milk, either unleavened or with baking
powder.

14.  As anyone who seriously celebrates St.
Patrick’s Day will tell you, the world’s most
legendary soda bread comes courtesy of the
Emerald Isle.

15.  Thought to have originated in Egypt in
1500B.C., sourdough bread is created via a
long fermenting process using yeasts and
lactobacilli that occur naturally.

16.  Speaking of healthy breads, whole wheat,
which is one of a range of whole grain
breads, is one of the very best breads for
your body.
 Made from flour that uses the entire grain,
including the bran & germ, fiber, protein,
vitamins than white bread.

18. Selection of Raw Ingredients
Weighing of Raw Materials
Preparing of Raw materials
Mixing
Fermenting
Knock back
Floor time

19. Dividing and Rounding
Intermediate proofing
Moulding & planning
Proofing
Backing
Cooling
Slicing & Wrapping

20. 1)Selection of Raw Ingredients:
 Quality of the basic ingredients.
2)Weighing of Raw Materials:
 Correct weight of raw ingredients.

21.  Basic mise-en-place
 Seiving the flour for removal/bran& aeration
 Mixing yeast in luke warm water& addition of
sugar.
 Addition of salt in the flour for even mixing

22.  Glutenin& Gliadin joins together to form gluten.
 Initially the gluten is wet but the elasticity and
WAP increases to improve the dough till it
becomes homogeneous.
 Stages of mixing:
 Pick up
 Drying up
 Clean up
 Development stage

23. Drying up – Gluten takes up water.
Clean up – Leaves sticking & leaves the sides of
the container.
Development stage – Proper homogeneous
mixing.

24.  Yeast feed on sugar to produce carbon dioxide.
 Part of the alcohol evaporates & part is
converted into acetic acid.
 78 F to 80 F is the optimum temperature.
 70 to 75% is the optimum relative humidity.
 Soft& sticky& has an open texture and collapse
during proofing / baking.

25.  It is done after 2/3 of the estimated
fermentation.
 Centre comes on top in contact with the fresh
air and the dough is virtually turned upside
down.

26.  Dough is cut into pieces of desired eight
according to the size of the mould.
 The dough should not be pulled/ turn as it may
disturb the gluten strands, thus adversely
affecting the final texture of the product.

27.  During the dividing process some gas escapes
and the gluten strands collapse, giving a rough
surface.
 The cut dough is rested for some time when the
pieces are again filled with gas and the gluten
comes back to its original position.

28.  Shaping into desired shapes the finished
product.
 Moulding pressure should be even and
uneven pressure will result in uneven texture.

29.  Proofing is done under optimum conditions
of temperature and humidity for maximum
fermentation (95 F to 98 F & 80-83%).
 Proofers are like chambers where a controlled
conditions is provided to the dough.

30.  Temperature is 400F to 480F.
 Oven spring increase in volume inside the
oven is seen as the yeasts are still alive.
 At 140F yeast cells ceases functioning.
 Weight is reduced due to the evaporation of
moisture & the crust starts acquring golden
brown colour.

31.  Bread should be de-moulded immediately from
the tins.
 Moisture trapped between the bread and surface
of the mould will make the product soggy
(sweating).
 Breads to be sliced when it cools slightly for even
slicing.

34.  Flour
 Yeast
 Water
 Salt
 Sugar
 Fat
 Liquid (Water & Milk)

35.  Bread is a source of complex carbohydrates.
 It is rich in B group vitamins that have
energetic function.
 Bread consumption is important for people
who have a lot of mental activity, people with
stress and depression.
 Stable food that must be present in any
healthy diet, specially for kids.

36.  Trends in wheat and bread making edited by
Charis M. Galanakis in the year of 2020.
 Flour milling and bread making edited by
C. Louis Philllips in 2017.
 Bread and its fortification: Nutrition and
health benefits edited by Cristina M. Rosell,
Joanna Bajerska, Aly F. El Sheikha in 2015.