Manufacturing Process as show in the industries .pptx

MANUFACTURING

1. THE TECHNICAL UNIVERSITY OF KENYA FACULTY OF SOCIAL SCIENCES AND TECHNOLOGY SCHOOL OF BUSINESS AND MANAGEMENT STUDIES DEPARTMENT OF BUSINESS ADMINISTRATION & ENTREPRENEURSHIP INTRODUCTION TO OPERATIONS MANAGEMENT-HRM OPTION-DR. SOITA FEBRUARY 2024 BBS 2023P GROUP 2 KENNETH KIMUTAI KISANG-ABBM/08382P/2023 BALKHISA SALIM MOHAMED-ABBM/08442P/2023 MUSYOKA MWENDE-ABBM/08522P/2023

2. PROCESS OF MANUFACTURING BREAD INTRODUCTION Wheat was one of the earliest plants to be cultivated, and primitive people living as early as 5000 B.C. are known to have eaten these grains. Eventually it was discovered that adding water to the grain made it more palatable, and people experimented with cooking the grain and water mixture on stones that had been heated in a fire. In this manner, porridge and flat breads were developed. The ancient Egyptians were known to grow wheat. Excavations of their cities revealed that they enjoyed flat breads with nearly every meal. It is likely that leavened, or raised, bread was discovered accidentally when a wheat and water mixture was left in a warm place, causing the naturally occurring yeast to produce puffed-up dough. It is also possible that a piece of leftover dough was mixed into a new batch, producing the same results.

3. PROCESS OF MANUFACTURING BREAD CONT…… Cooking the dough in an oven over an open fire produced an even better grade of bread. The first ovens were clay structures in which a wood fire was burned. When the wood had completely burned, the ashes were scooped out from an opening on the side of the oven. The wheat dough was placed inside the oven and then the opening was sealed. By the time the oven had cooled, the bread was baked. The Romans are credited with inventing grinding methods by rubbing grain between two stones. Eventually, the manual grinding process was replaced by a mechanical one in which one stone revolved on top of a lower, perpendicular and stationary stone. In the beginning, the wheel stones were driven by cattle or slaves. Later, water mills or windmills provided the power.

4. PROCESS OF MANUFACTURING BREAD CONT…… Grinding was a time-consuming process and for centuries, leavened bread remained a pleasure reserved for the wealthy. White bread was an even rarer commodity. In fact, a family's social and economic status could be determined by the type of bread they ate. The poorest families ate the dark whole-grain bread. Ironically, nutritionists today favor whole-grain breads over those made with white flour. Bread making remained primarily a home-based function well into the middle Ages. About that time, some families, particularly those without ovens of their own, began to take their dough to small local bakeries to have the dough shaped and baked. As towns and villages sprang up throughout the countryside, bakeries flourished and home baking decreased significantly. These local bakeries had large brick ovens heated by wood or coal. The dough was moved in and out of the ovens with a long-handled wooden shovel called a "peel." Many small, independent bakeries still employ peel ovens although they have since been converted to use gas or oil fuel.

5. PROCESS OF MANUFACTURING BREAD CONT’……… In the late 18 th century, a Swiss miller invented a steel roller mechanism that simplified the grinding process and led to the mass production of white flour. Charles Fleischmann's development of easy-to-use, dependable packaged yeast later further simplified the baking process. During the 20th century, scientific and technical innovations have made it possible for large bread factories to control the complex physical, chemical, and biological changes inherent in bread making. High-speed machinery can now accomplish the kneading and ripening processes in a matter of seconds. For some time, bread was thought to be fattening, and many people avoided it in their daily diet. Studies showed, however, that it was toppings such as butter that accounted for most of the fat-induced calories. In fact, bread is an excellent source of low-fat, complex carbohydrates. The renewed interest in bread has led to consumers' taste for a variety of bread types. No longer is sliced white bread the norm. Grocery store shelves now offer myriad wheat breads and multigrain breads.

6. Raw material (Ingredients) and transportation First step, the bread making needs the following ingredients; Wheat flour, water, yeast, salt, and sometimes sugar or other additives. These ingredients for example wheat flour are packed in a manila paper from a miller, water collected from tap water, yeast, salt or sugar packed from a whole sales point purchases in large quantity then ferried to the bakery by a lorry or a pickup. Adding of water containing yeast Second step involves use of mixing bowl or mixer; the dry ingredients (flour, salt, sugar if used) are combined in a large mixing bowl or mixer. Then, water and yeast are added.

7. Kneading for 20 minutes The mixture is kneaded until it forms smooth, elastic dough. This step develops the gluten in the flour, which gives bread its structure and texture. The dough is mixed for 20 minutes, it needs to rise to allow the yeast to ferment and produce carbon dioxide gas, which causes the dough to expand and become light and airy. This can be done through bulk fermentation, where the dough is left to rise in a covered container for a period of time which is 20 minutes, or through proofing, where the dough is shaped into loaves and allowed to rise a second time before baking Proofing (First rise) After the dough has risen, it is shaped into the desired form, such as loaves, rolls, or buns. This can be done by hand or with the help of shaping tools.

8. Filling in greased pan This can be done by hand or with the help of shaping tools. This helps to further develop flavor and texture and gives the bread its final shape. Proofing (Second Rise): Baking (225 ºC for 30-35 minutes) Once the dough has completed its final rise, it is baked in an oven at a high temperature. The heat causes the dough to expand rapidly, creating the characteristic airy texture of bread. The baking process also creates the crust on the outside of the bread, which adds flavor and texture. Cooling (for 1hr) After baking, the bread is removed from the oven and allowed to cool on a wire rack. This helps to prevent the bread from becoming soggy and allows the flavors to develop fully.

9. Slicing Further, consumer preferences compel bread producers to maintain a high quality standard of appearance, texture, and flavor. Therefore, quality checks are performed at each step of the production process. Producers employ a variety of taste tests, chemical analyses, and visual observation to ensure quality. Packaging and Storage: Once cooled, the bread can be packaged for sale or consumption. It is typically stored in airtight containers or bags to maintain freshness.

10. CONCLUSION Bread is the staple food of the Middle East, Central Asia, North Africa, Europe, and in European-derived cultures such as those in the Americas, Australia, and Southern Africa. This is in contrast to parts of South and East Asia, where rice or noodles are the staple. Bread is usually made from wheat-flour dough that is cultured with yeast, allowed to rise, and baked in an oven. Carbon dioxide and ethanol vapors produced during yeast fermentation result in bread's air pockets. Owing to its high levels of gluten (which give the dough sponginess and elasticity), common or bread wheat is the most common grain used for the preparation of bread, which makes the largest single contribution to the world's food supply. Bread is also made from the flour of other wheat species (including spelt, emmer, einkorn and kamut ). Non-wheat cereals including rye, barley, maize (corn), oats, sorghum, millet and rice have been used to make bread, but, with the exception of rye, usually in combination with wheat flour as they have less gluten. Gluten-free breads are made using flours from a variety of ingredients such as almonds, rice, sorghum, corn, legumes such as beans, and tubers such as cassava. Since these foods lack gluten, dough made from them may not hold its shape as the loaves rise, and their crumb may be dense with little aeration. Additives such as xanthan gum, guar gum, hydroxypropyl methylcellulose (HPMC), corn starch, or eggs are used.

11. REFERENCES D. Samuel (2000). "Brewing and baking" Gelinas, Pierre; McKinnon, Carole M. (2006). "Effect of wheat variety, farming site, and bread-baking on total phenolics" Young, Linda; Cauvain , Stanley P. (2007). Technology of Bread making Briggs, Helen (17 July 2018). "Prehistoric bake-off: Scientists discover oldest evidence of bread"

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