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Title: Chemistry of Bread Baking.
Description: The document emphasis on all the steps involved in bread making and the chemical reaction occurring at each step.
Description: The document emphasis on all the steps involved in bread making and the chemical reaction occurring at each step.
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• Topic: Chemical Changes during bread
making
...
The process of bread making involves mixing, kneading, fermentation,
prepping and baking
...
The essential ingredients for bread
are: flour, water and yeast
...
It includes; fat, eggs, fruit, salt, sugar, nuts etc
...
Mixing:
The raw ingredients such as flour, water, sugar, yeast and egg is being added up
...
The flour, sugar and
salt are sifted, water and yeast mixture is added
...
The gluten is the main constituent of bread, a protein comprising
10-15 minutes
...
It is formed as water is added, the large
amino acid molecules glutenins and gliadins,
forming gluten
...
Kneading:
All of the ingredients are kneaded together to
form a dough
...
The Pick-up Stage: The dough is getting mixed
up, requiring force
...
At first, the dough seems to be over
hydrated but as the gluten network is formed, it
starts to dry up
...
The dough is ready then
...
It breaks down
starch into maltose by amylase
and maltose into glucose with the
help of maltase
...
Ethanol is escaped, the carbon dioxide is entrapped in
large size pre-existing bubbles
...
Gluten network formed earlier assists in trapping carbon dioxide
...
Leavening Agents:
Leavening agents such as yeast, baking powder and baking soda give baked
dough its pillow lightness
...
Baking
powder releases carbon dioxide twice during the entire baking process -- once
when it hits water and once when it reaches a certain temperature in the oven
...
As with baking powder and baking
soda,
the
carbon
dioxide
produced by yeast causes the dough to rise
...
Fermentation:
As the kneading process is done, the dough
is fermented for a pre-determined time
period
...
Along with it, succinic acid, glycerol,
acetic acid and lactic acid are produced in
some quantities
...
Carbon dioxide proves the dough fabric
...
2
Knock back process:
The process is done for extending dough size and putting in it center
...
a) The temperature of upper surface of dough is lower than lower surface
...
The temperature
becomes even after knockdown process
...
c) The dough can collapse after fermentation because of stretched gluten
formation
...
So, after knock back the dough mass becomes even and equally
fermented
...
•
Prepping:
Dividing & Rounding:
The fermented dough is divided according to the mold, usually 12 % more is t
Title: Chemistry of Bread Baking.
Description: The document emphasis on all the steps involved in bread making and the chemical reaction occurring at each step.
Description: The document emphasis on all the steps involved in bread making and the chemical reaction occurring at each step.