Bread Fabrication — Ingredients, 7 Steps, 4 Methods, Bread Faults & 2 Bread Diseases
Food Production · Part 4 · Module 32
Bread Fabrication — Ingredients, 7 Steps, 4 Methods, Bread Faults & 2 Bread Diseases
Earliest archaeological evidence of yeast is from ancient Egypt. Bread bakes best at 205°C — maximum Vitamin B1 is preserved at this temperature. Rope is caused by Bacillus Mesentericus Vulgatus. Here is the complete guide to professional bread fabrication.
🍞 Ingredient Functions in Bread
①
Flour: Provides gluten framework for the loaf. Strong (bread) flour makes excellent bread. Gluten holds CO₂ gas.
②
Sugar: Feeds yeast (yeast produces CO₂ from sugar). Aids browning of loaf. Can use honey, molasses, corn syrup, brown sugar, raisins.
③
Salt: Improves flavour and texture. Controls yeast action — prevents dough rising too quickly. Too much salt = slows rising. Must be balanced with flour.
④
Yeast: Leavening agent — feeds on sugar → produces CO₂ (rise) + alcohol (flavour, evaporates). Two forms: Compressed (moist, refrigerate) + Granular/Active dry (longer shelf life, refrigerated).
⑤
Fat: Increases tenderness + volume. Improves texture, flavour, keeping quality. Contributes to golden brown crust colour.
⑥
Liquid: Water = crusty, nuffy flavour. Milk = softer, enriched bread. Potato water also usable. Essential for gluten formation.
⑦
Eggs: Optional — provide richness. Best in sweet enriched doughs.
📋 7 Steps in Bread Making
1
Scale Fluid Milk: Scald milk at 85–90°C (185–195°F). Kills bacteria → better volume and texture. Even pasteurised milk must be scalded.
2
Add Yeast: Add softened yeast ONLY when milk is 35°C (95°F) or lower. Yeast plants are killed by too-warm liquid. Test: drop on inner wrist — neither warm nor cold.
3
Rest Period: Rest dough ~10 minutes before kneading — dough tightens, requires less flour. Rest another 10 min before shaping for easier handling.
4
Kneading: Thoroughly mixes ingredients. Develops gluten — holds in CO₂ gas from yeast. Most critical physical step.
5
Rising (Fermentation): Ideal temp: 24–29.4°C (75–85°F). Below 24°C = prolonged rising. Above 29.4°C = off-flavour develops. One rise = good bread. Two rises = finer texture.
6
Baking: Best temp: 205°C (400°F). Maximum Vitamin B1 (thiamine) preserved at this temperature. Done when loaf shrinks from pan or sounds hollow when tapped. Remove from pan immediately.
7
Storage: Cool thoroughly before storing. Store in clean, well-aired, covered container.
⚙️ 4 Methods of Bread Making
1. Straight Dough Method
All ingredients mixed together and fermented for a predetermined time (~30 min). Simple and fast. Suitable for flours requiring 2–3 hours to mature. Strong flours need longer fermentation. Temperature control critical — rising temperature causes acidic taste.
2. Salt Delayed Method
Variation of straight method — all ingredients mixed EXCEPT salt and fat initially. Salt-less dough ferments faster (salt controls yeast enzymatic action). Salt added at knock-back stage. Specially suitable for strong flour — absence of salt speeds gluten maturation in shorter time.
3. No-Time Dough Method
Dough NOT fermented in usual manner. Given only 30 minutes to recover from mixing. Compensated by: 2–3× normal yeast quantity + slightly slacker and warmer dough. Poor keeping quality + lacks aroma + may have strong yeast flavour. Used only in emergencies.
4. Sponge and Dough Method
Indicated as 65-70 or 70-30 sponge dough (first number = % flour in sponge, second = % in dough making). First: part of flour + proportional water + all yeast fermented. Then remaining ingredients added when sponge is ready. Dough rested 30–45 min after mixing. Produces excellent flavour and texture.
⚠️ Bread Faults & Causes
| Fault | Causes |
|---|---|
| Poorly Shaped | Inexperience · too much/too little flour · dough too tight · oven not hot enough or uneven heat |
| Coarse Grain | Not kneaded enough · too much rising before baking · oven temp too low |
| Streaks | Dough dried on top during rising · not kneaded enough · dry flour folded during shaping · too heavily greased on top |
| Crumbly | Too much flour · not enough kneading · too much rising before baking |
| Crust Splitting | Oven too hot or uneven heat · loaves placed too close together |
| Soggy/Heavy | Too much flour · insufficient rising or baking · poor yeast or poor flour |
| Off-Flavour | Old yeast · too long rising · too hot during rising · too slow/incomplete baking · insufficient milk scalding |
🦠 2 Bread Diseases
1. Rope
Caused by: Bacillus Mesentericus Vulgatus (soil-borne bacteria). Comes from dust in crease/beard of wheat → transferred to flour. Infected bread: sickening sweet rotting-fruit smell + discoloured, sticky crumb. Control/Prevention: Add acetic acid (10% strength) or Calcium Propionate to flour. Keep bakery spotlessly clean, well ventilated, all equipment clean.
2. Mould
Mould spores always present in atmosphere — grow in warmth and moisture. Enter through cracks on bread surface. Three types: White (Mucor Mucedo) · Greenish/Bluish (Penicillium, Aspergillus) · Black (Aspergillus Niger). Prevention: Maintain proper hygienic conditions at all times.
🎯 UGC NET Key Points — Part 4 Module 32
◆ Earliest archaeological evidence of yeast: ancient Egypt
◆ Milk must be scalded at 85-90°C even if pasteurised — kills bacteria for better volume
◆ Add yeast only when liquid is 35°C (95°F) or lower — yeast killed by hot liquid
◆ Best bread baking temp: 205°C (400°F) — maximum Vitamin B1 (thiamine) preserved
◆ Bread done when sounds hollow when tapped or shrinks from pan
◆ Rising temp: 24–29.4°C · Above 29.4°C = off-flavour
◆ 4 methods: Straight Dough, Salt Delayed, No-Time (emergency), Sponge & Dough
◆ Salt Delayed = all ingredients mixed except salt and fat initially
◆ Rope = Bacillus Mesentericus Vulgatus · Controlled by acetic acid or Calcium Propionate
◆ Mould types: White (Mucor Mucedo) · Green/Blue (Penicillium) · Black (Aspergillus Niger)
◆ Milk must be scalded at 85-90°C even if pasteurised — kills bacteria for better volume
◆ Add yeast only when liquid is 35°C (95°F) or lower — yeast killed by hot liquid
◆ Best bread baking temp: 205°C (400°F) — maximum Vitamin B1 (thiamine) preserved
◆ Bread done when sounds hollow when tapped or shrinks from pan
◆ Rising temp: 24–29.4°C · Above 29.4°C = off-flavour
◆ 4 methods: Straight Dough, Salt Delayed, No-Time (emergency), Sponge & Dough
◆ Salt Delayed = all ingredients mixed except salt and fat initially
◆ Rope = Bacillus Mesentericus Vulgatus · Controlled by acetic acid or Calcium Propionate
◆ Mould types: White (Mucor Mucedo) · Green/Blue (Penicillium) · Black (Aspergillus Niger)