Institute of Hotel Management, Aurangabad University of Huddersfield, UK

Pathway: B.A (Hons.) Culinary Arts

PATESSERIE ASSIGNMENT

Year II 2008-2009

DIFFERENT BREAD MAKING METHODS AND ITS EFFECTS ON BREAD

Submitted to:Chef. Anand Singh Marwad

Submitted by:Aabhas Mehrotra (C-1101)

INTRODUCTION
Bread is one of the oldest known recipes to man. It has been around for several millennia. It is estimated that the first bread was made around 10000 years BC or over 12,000 years in the past. This bread was more than likely flatbread, similar to a tortilla, made simply of ground grains (flour) and water that was mashed and baked. The first tools and implements used in the making of bread are dated to about 8000 years BC. Egypt is attributed with popularizing the art of making bread. The closed oven was invented circa 3000 BC and allowed for more varieties of bread to be produced. It is around this time that leavened bread is first described, that is bread, bread with yeast added so that it would rise during production. Bread is a staple foodstuff, which is made and eaten in most of the countries around the world. Bread products have evolved to take many forms, each based on quite different and distinctive characteristic. Over the centuries craft bakers have developed our traditional bread varieties using their accumulated knowledge as to how to make the best from the available raw materials to achieve the desired quality and texture. The proliferation of bread varieties derives from the unique properties of wheat proteins to form gluten. The rubbery mass of gluten with its ability to deform, stretch, recover, shape and trap gasses which is very important in the production of breads. There are many types of bread. This is by no means an exhaustive list. In the most basic form, grinding grains, adding water, and heating it produce whole grain flatbread. Whole grain bread is similar, only yeast is added so that the bread rises. White bread starts out similar to whole grain bread. The grain is processed, however. The hard, outer portion of the grain is stripped, removing fibre and many vitamins, minerals, and healthy fats that are naturally available. The remaining portion is ground to a fine powder, the enriched with a generic spray of vitamins and minerals. This is then used to bake the bread. Some of the methods used in the industry are as follows -

STRAIGH DOUGH METHOD

The straight dough method is the simplest mixing method, consisting of only one step. All ingredients are mixed in one operation and then given bulk fermentation time either once or twice depending upon the flavour that is desired. Add to the liquid and yeast mixture all the flour to be used or enough to make dough of the desired stiffness and knead thoroughly until it no longer sticks to the board. This method may always be used with compressed yeast. Kneading Bread - Press the dough away with the palms of your hands. Stretch the dough from the edge, folding the back edge over to the centre. Press the dough away with the palms of your hands, exerting sufficient force to cause the part folded over to adhere to the mass under it, and repeat folding. Turn dough one-quarter around and repeat kneading. Continue turning, folding and kneading until dough is smooth and elastic and will not stick to an unfloured board. First Rising of Dough - Put the dough into a greased receptacle large enough to hold at least three times the bulk of the dough. Grease the top of the dough, cover the receptacle and set in a warm place. Let the dough rise until it trebles its bulk. Second Rising of Dough - Remove dough from receptacle, bring the top around the underside and fold edges together. This leaves a ball-shaped mass, round and smooth on the upper surface. Bread carefully shaped in this way seems to give a much better product than seamy rough dough. Put back in receptacle. Grease the dough, cover the receptacle, and return to warm place to rise again. This second rising is not essential but is worthwhile because it improves both the texture and the flavour of bread. Shaping into Loaves - Shape by folding the sides of a piece of dough under while pressing the dough so as to lengthen it. The top should be kept perfectly smooth and the only crease in the dough should be on the underside as the loaf is placed in the tin. If a soft crust is desired, grease the dough. To braid, cut into three, roll lengthwise, pinch together at one end, and proceed. Cover and allow rising until double its bulk. Baking Bread - A loaf of average size should bake from fifty to sixty minutes at a beginning temperature of about 400 F. After fifteen or twenty minutes, the temperature of the oven

may be reduced. A moderate heat for sixty minutes produces better bread than a hot oven for thirty minutes. Bread is baked to complete the rising, kill the yeast plants, drive off the carbon dioxide and alcohol, dextrinize the crust, harden the cell walls of the crumb and develop the desired flavour. The major effect on breads, during the production via short dough method is that the bread tends to over ferment as the fermentation is very hard to control due to temperature and various other factors. Thus straight dough method is only limited to small scale industries.

CHOLRLEYWOOD BREAD PROCESS

The Chorleywood Bread Process, or CBP, was developed in 1961 by the Flour Milling and Baking Research Association at Chorleywood and is now used to make 80% of the UKs bread. It is used in over 80 percent of factory-produced bread in the United Kingdom, Australia, New Zealand and India. Even many "specialty" and organic breads are produced this way. CBP is able to utilise lower-protein wheats, combined with chemical improvers, and uses intense mechanical working of the dough by high-speed mixers, together with solid vegetable fat, high quantities of yeast and water, which produces a loaf of bread from flour to slicedand-packaged form in about three and half hours. By introducing several minutes of high energy mixing into the baking process, the fermentation period is substantially reduced, which increases the production speed of each loaf. The CBP method of making bread cannot be reproduced in a normal kitchen because of this requirement. Solid fat is necessary to provide structure during baking or the loaf collapses. Higher protein wheats may be used but are more expensive. Flour, chemical oxidants and "improvers" like water, yeast, fat and salt are mechanically mixed and the dough is violently shaken for about three minutes. The large amount of energy used generates high temperatures to raise the dough with its large dose of yeast, and computer regulated cooling systems modulate the next stages. The air pressure in the mixer headspace is maintained at a partial vacuum to prevent the gas bubbles in the dough from getting too large and creating an unwanted "open" structure in the finished crumb.

The dough is cut into individual pieces and allowed to "recover" for 8 minutes. Each piece of dough is then shaped further, placed four to a tin and moved to the humidity and temperature controlled proofing chamber, where it sits for about an hour. It is now ready to be baked. Baking takes 20 minutes at 400 degrees F and then the loaves go to the cooler, where, about two hours later they are sliced, packaged and ready for dispatch. Chorleywood bread process is used generally to make huge quantities and is only done in large scale to give massive production. The flavour that you get from straight dough method can obviously be never achieved. CBP needs more amount of yeast (double that of straight dough method) to give the same dough volume increase in the final proof as the short dough method. More water is also needed when making dough, in this method because of better hydration of flour during intense mixing.

FERMENT OR SPONGE DOUGH METHOD

In this method a sponge is first set, water and all the yeast, and incorporating all other ingredients in a second operation some time later, when the dough is made. Sponge dough is usually prepared in 2 stages. Take one half of the flour to be used, all the yeast, and four sevenths of the water. Make a mixture that will just drop from the hands when taken up. This mixture is called the sponge and is set to rise at a temperature of 80 degree F. The sponge will double in size and bubbles will be seen on the surface. It is now said to be ripe and ready to be made into dough. (The proper time to take sponge is just after it has fallen 1 inch for the first time.) If undisturbed, it will raise and fall two or three times, but if this takes place the dough is liable to sour. Strong flour will stand more age in the sponge than a weak one. As soon as the sponge is ripe pour in the remaining water, after dissolving it in sugar and salt. One half the cottonseed oil or lard (pork fat) to be used should be added at this time. Make the sponge into thin batter. After the sponge is broken up add the remaining flour. Mix the whole, which now becomes the dough, until it becomes a stiff, elastic mass. Grease the tray well with cottonseed oil or lard. Cut some of dough from the mass, thoroughly knead it until the desired stiffness is obtained, and place it in the tray. Continue the process until the whole dough has been cut over;. In cutting over the dough, use the remaining of the cottonseed oil or lard. The dough should be cut over at least twice. With the

help of patrician board dam the dough. The dough should about fill half of the tray occupied by it. Set the dough to proof at a temperature of 80 degree F. When the dough had risen to the top of the tray and has fallen 1 inch it should be punched first time. Allow rising the second time until nearly top of the tray, Punch the second time and give it about 10mins to proof. Now the dough is ready to be rounded up on the bench or moulded into loaves. The loaves should be rounded up and allowed to proof for about 15mins to 20mins. When the loaves are double in size they are ready for the oven. Advantages of the sponge method Shorter fermentation time for the finished dough, which saves time. Scheduling flexibility. Sponges can usually be held longer than finished dough. Increased flavour, developed by the long fermentation of the sponge. Stronger fermentation of rich doughs. Higher sugar and fat content inhibits yeast growth. When the sponge method is used, most of the fermentation is completed before the fat and sugar are incorporated, which gives good flavour and texture to the bread. Less yeast is needed, because it multiplies greatly during the sponge fermentation.

CONTINOUS MIXING METHOD

The continuous mixing method is very popular among the large commercial bakeries. The bread produced by this method has very fine tight grain similar to the grain of cake. The continuous bread making system uses the following basic elements. A liquid ferment, brew or liquid sponge is prepared which is allowed to ferment in stainless steel tanks under controlled temperature condition for several hours. The fermented mixtures are cooled by the use of refrigerated coils between the walls of the tanks until ready to be used. In most common methods, all the ingredients except flour are first combined under pressure to form dough. The dough is then divided, shaped, and sent to an oven for baking. This process produces breads of uniform shape, texture and quality and generally has a crumbly texture.

SALT DELAYED BREAD MAKING METHOD

It is an excellent process used initially for harsh the gluten flours but now widely used for all bread making process as it reduces the fermentation time without giving any change in quality of the bread. In this process we omit the addition of salt in the first stages of dough making. As salt helps in controlling the pace of fermentation by the yeast, hence when the salt is omitted in the first stages, the action of the yeast will increase, instead an extra pinch of sugar is added which acts as food for the yeast and causes better gluten ripening. The gluten will ripen or soften well due to the rapid action of the gasses released. The chemical changes that take place in the dough will also fasten and the effect of the acids produced will be visible in a shorter time. Methods in which salt is added later By sprinkling the salt over the dough. By using some water reserved from the original quantity. By using some fat to incorporate the salt.

This is the best method of conditioning the dough without high use of yeast or an increase in fermentation temperature or time. The dough is usually given a 2/3rd mixing allowed to rest. This helps in mellowing the gluten reasonable. The salt is added at the knock back stage when the rest of the normal mixing time is given to mix the salt evenly in the dough. Salt delayed method has various effects on the bread Increased volume, because of better gluten ripening. Improved crust colour, sugar on caramelizing fives a much better colour to the bread. Better bloom. Natural result of better dough fermentation. Better and softer crumb, again the result of better gluten ripening. Increased food value, an increase the calorific value of the bread.

SOUR DOUGH METHOD

Pre ferments give the fermentation a strong head start, and they contribute to flavour by extending the fermentation period. In addition, to the use of pre ferments allows the bakers to reduce or eliminate the amount of commercial yeast used. Third, short fermentation straight doughs may be difficult to handle, requiring the use of dough conditioners and other additives. Pre ferments, on the other hand, naturally improve the dough texture, making it easier to work without resorting to additives. There are two basic types of ferments: yeast pre ferments sometimes called yeast starters, and sour dough starters or natural starters. A sour dough starter is dough or batter that contains wild yeasts or bacteria, which have a noticeable acidity as a result of fermentation by these organisms and that is used to leaven other doughs. Sour dough starters are similar to yeast pre ferments except that they are made with wild yeasts. As a result, they are handled somewhat differently. Those starters are sour because of the acidity created in the dough during the long fermentation. This acidity affects not only the flavours of the bread but also the texture. The starches and proteins are modified by the acids, resulting in a moisture crumb and better keeping qualities. There are 2 types of starter cultures that can be used to make sour dough. WILD YEAST: Wild yeast can tolerate more acidity than commercial yeasts. If dough made with commercial yeast becomes too sour or acidic, the yeast is likely to die, and the resulting bread will have an off taste. Wild yeast used in starters can tolerate and grow in higher levels of acidity. BACTERIAL FERMENTATION: The second important point is that sour dough starters contain bacterias as well as yeast. Like the yeast, these bacteria ferment some of the sugars in the dough and create carbon dioxide gas. In addition, they create acids. These acids give sour dough its sourness. Getting a balance between two acids lactic acid and acetic acid is of utmost importance. The balance of two acids gives the bread its characteristic sourdough flavour. Too much acetic acid in the dough makes the bread taste harsh and vinegary. Lactic acid is necessary the flavour, but if the dough contains only lactic acid and little or no acetic acid, the bread has little sourdough flavour.

Sourdough plays a very vital role in bread making process and also effects the bread in many ways The flavour of bread crumbs depending on the flour type and enzymatic reactions taking place due to yeast and sourdough fermentation.\Addition of sour dough in the recipe retards the staling process of the bread, giving the bread a long shelf life. Addition of sour dough in the bread recipe increases the mould free period from 1 to 3 day, mould which is the frequent cause of bread spoilage. Sourdough usually has a lower bread firming ability. However, sourdough wheat bread has higher bread volume. The addition of sourdough to the bread recipe has a positive influence on the nutritive value of the bread, as the minerals become bio available.

NO TIME DOUGHS
In the beginning of their practical application no time dough started as a method for producing breads when baked products were in short supply and the time required for baked breads from the sponge dough process or straight dough method could not meet the demands. Straight doughs were made with double the amount of yeast to reduce the fermentation time to a minimum. The resulting breads were saleable, but flavour was lacking and shelf life was limited. Bread quality was thought to be less desirable, and short time ferment systems were, as mentioned above, an emergency system for dough production. Today, no time dough systems are much more than just an emergency system for dough production. Actually the reason why no time dough system is preferred is very simple It saves a ample amount of time Space and equipments are less required hence; lesser money is used

Bakers now have at their disposal simple, pre blended, short time ferment concentrates to which the baker must add only topping, flour, water and yeast for ingredients.

CONCLUSION
The term bread is used to describe a wide range of products with different shapes, sizes, textures, crusts, colours, softness, eating qualities and flavour. A baguette is not a baguette without a crisp crust, while the same crust formation would be unacceptable on a north American pan bread and the fine cell structure of sandwich bread in UK has no relevance to the flat breads of the middle east. The character of the bread and other fermented products depend heavily on the making style and the formation of gluten net work which traps gas and makes a direct contribution to the formation of a cellular crumb structure, which after baking confers texture and eating qualities quite differently from other baked products. In the process of compiling this assignment, i have gained a better understanding of the historical significance, importance of the various ingredients and different types of methods used in the processing of breads and there various effects on bread. I conclude by saying that despite of being various types of bread making methods, they have the common aim of converting flour and other ingredients into light, aerated and palatable food which is good in flavour and texture. Compiling this assignment has been a great learning experience for me.

BIBLIOGRAPHY
INTERNET http://extension.usu.edu/saltlake/files/uploads/pdf/KeysMakingBread.pdf http://www.seabeecook.com/cookery/cooking/bread_methods1916.htm http://www.nytimes.com/2006/11/08/dining/08mini.html http://www.artisanbreadbaking.com/discussions/artisanal_topics.htm http://en.wikipedia.org/wiki/Bread http://www.cornfieldbakery.com/goto/page/methods_of_bread_making,800 http://breadmaking.googlepages.com/bakingmethods2

BOOKS Hamlyn, Larousse Gastronomique (2001) Bread Alone, By Judith Ryan Hendricks, published perennial The Bread Book, Linda Collister and Anthony Blake, published in 1993 by Conran Octopus Limited. The Bread Bakers Apperentice, by Peter Reinhart (2001), published by Ten Speed Press (Berkely, Toronto) The Bread and Bread Machine Cookbook, by Christine Ingram and Jennie Shapter (2003), Published by Lorenz Books Anness Publishing Limited The Bread Bibble, by Rose Levy Beranbaum (2003), published by W.W.Norton and Compony