Scribd
Upload
98 views9 pages

Bread Making Theories

The document discusses the kneading process in breadmaking and how it forms gluten networks that give bread its structure, noting that different ingredients produce stronger or weaker gluten and different breads require varying gluten strengths. It also examines the roles of mixing, sugar, and techniques like kneading and rolling in developing dough and influencing the final bread product.

Uploaded by

Vanessa Ellivia
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
98 views9 pages

Bread Making Theories

The document discusses the kneading process in breadmaking and how it forms gluten networks that give bread its structure, noting that different ingredients produce stronger or weaker gluten and different breads require varying gluten strengths. It also examines the roles of mixing, sugar, and techniques like kneading and rolling in developing dough and influencing the final bread product.

Uploaded by

Vanessa Ellivia
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
You are on page 1/ 9

Bread Making Theories

FS3119 - Food Additives Laboratory

Lab coordinator:
Rayyane Mazaya Syifa Insani
([email protected])
Breadmaking Theory

• Focus: kneading process of bread & sugar function


• Once the flour has been hydrated and kneaded gluten will begin to form
– Gluten structure → significant importance to the final structure of the bread
• However not all ingredients are the same, not all breads are the same
– There are ingredients that can produce strong gluten structures and those that can make
weaker gluten structure
– There are breads that need to have a strong gluten structure and some do not need to
• By studying the flour in the dough state we can predict its behaviour once baked
Breadmaking Process
Breadmaking Process

• Mixing of the
ingredients according
to the formulation
• Function of mixing?
Mixing
• Purpose of mixing:
– To disperse uniformly the ingredients
– To dissolve and hydrate the ingredients
– To contribute the energy to the gluten network development
– To incorporate air bubbles within the dough
• Understanding the mixing step and stopping when a good dough is formed is one of
the more important steps in making bread
• The two characteristics that define “good” dough are:
– The ability to retain gas (CO2)
– Proper balance of viscous flow and elastic strength

• In both of these characteristics Gluten is the component of the dough that


determines how well these requirements are met
Development of the Gluten Network
• Kneading transforms wheat flour and water
into a cohesive dough with viscoelastic
properties
– “Visco” due to the liquid behavior as it will still
“flow”
– “Elastic” due to the elastic recovery of the dough,
it will snap back to its original shape if given
enough time
• The viscoelastic properties are due to gluten
formation
• However kneading has its limit, if done too
much:
– the cross-linked proteins/ disulfide bonds) begin to Gluten being formed
break a) Flour before hydration
b) Optimal mixing and gluten
development
c) Overmixing and destruction of gluten
Sugar in Breadmaking
• Functions:
– Energy sources for yeast
– Impart sweetness
– Give brownish color
– Soften gluten → tender bread
– Prolong tenderness
– Prolong shelf life
• Ratio of yeast to sugar determines the rate of fermentation & speed the
dough needs to be worked on
• What if we replace sugar with sweeteners?
Loaf Rolling
Technique

You might also like