bread involves steps like the mixing of ingredients, rising or fermentation, kneading, second rising, baking, and cooling.

The process of making bread involves steps like the mixing of ingredients, rising or fermentation, kneading, second rising, baking, and cooling. - All the ingredients necessary for bread-making are thoroughly mixed to form dough. Ingredients used include flour, water, salt, yeast, and others.

1. MAHATMA JYOTIBA PHULE ROHILKHAND UNIVERSITY S ession: 2023-2024 DEPARTMENT OF MICROBIOLOGY ………TOPIC:- PRODUCTION OF BREAD…….. Submitted To:- AYUSHI SHARMA MA’AM Submitted By:- NISHA 3 rd Semester

2. BREAD PROCESSING TOPIC :- PRODUCTION OF BREAD

3. CONTENTS:- INTRODUCTION INGREDIENTS STARTER CULTURE BREAD MAKING PROCESS METHODS OF BREAD PRODUCTION

4. Tips``````````````````````````````````````````````````````````````````````````````` You can describe the topic of the section here INTRODUCTION:- Features You can describe the topic of the section here 03 Exercise 04 You can describe the topic of the section here What is bread? Bread is a dietary product obtained from the fermentation and the subsequent baking of a dough mainly made in many different ways and sometimes enriched with typical regional ingredients. Bread is a staple food made from flour, water, and yeast (or another leavening agent). It is typically baked and serves as a basic component of various diets worldwid

5. A Picture Is Worth A Thousand Words BREAD ------ BREAD ----- BRAED

6. INGREDIENTS:- 1. Flour: The primary structure of bread comes from flour, usually wheat flour. It contains proteins (gluten) that give bread its structure and texture. 2. Water: Water hydrates the flour and activates the gluten-forming proteins. It's essential for the dough to come together. 3. Yeast: Yeast is a microorganism that ferments the sugars in the dough, producing carbon dioxide gas. This gas gets trapped in the gluten network, causing the dough to rise.

7. 4.Salt: Besides enhancing flavor , salt regulates yeast activity and strengthens the gluten structure. It also contributes to the overall texture of the bread. 5.Sugar: Sugar provides food for the yeast, aiding in fermentation. It can also influence the flavor and color of the final product. 6.Fat (optional): Some recipes include fat, like oil or butter, to add richness and moisture to the bread. It can also affect the bread's tenderness.These ingredients, combined in the right proportions and with proper techniques, create the foundation for various types of bread.

8. STARTER CULTURE:- Baker’s yeast is the common name for the strains of yeast commonly used as a leavening agent in baking bread and bakery products, where it converts the fermentable sugars presents in the dough into carbon dioxide and ethanol. Baker’s yeast is of the species Saccharomyces cerevisiae , which is the same species(but a different strain) commonly used in alcoholic fermentation which is called brewer’s yeast. Leavening is the production or incorporation of gases in the baked product to increase volume and to produce shape & texture.

9. BREAD MAKING PROCESS:- INGREDIENTS: Gather flour, water, yeast, salt, and optionally sugar or other additives.Proofing Yeast: Dissolve yeast in warm water, let it sit for 5-10 minutes until frothy. Mixing: Combine flour and salt in a large bowl, create a well, and pour in the yeast mixture. Mix to form a dough. Kneading: On a floured surface, knead the dough for about 10 minutes until it becomes smooth and elastic. First Rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours or until doubled in size. Punch Down: Gently deflate the risen dough to expel excess gas.Shaping : Shape the dough into a loaf or desired form, place it in a greased loaf pan or on a baking sheet.

10. CONTINUE:- Shaping: Shape the dough into a loaf or desired form, place it in a greased loaf pan or on a baking sheet. Second Rise: Cover the shaped dough and let it rise again for about 30-60 minutes until it expands. Preheating: Preheat the oven to the specified temperature. Baking: Bake the bread in the preheated oven for the recommended time, until golden brown and sounds hollow when tapped. Cooling: Allow the bread to cool on a wire rack before slicing. Enjoy your freshly baked bread!

11. METHODS OF BREAD PRODUCTION :- Straight Dough Method: Mixing all ingredients at once . Sponge and Dough Method: Preparing a sponge (fermented mixture) before adding the remaining ingredients. No-Time Dough Method: Intensive mixing to reduce fermentation time . Chorleywood Bread Process (CBP): High-speed mixing and mechanical development for soft, sliced bread . Artisanal Method: Slow fermentation, often using sourdough, for traditional and flavorful bread . Each method influences the texture, flavor , and characteristics of the final product .