UNIT7 VARIETYBREADS Structure 7.0 Objectives 7.1 Introduction 7.2 Whole Wheat Bread 7.3 BrOWI1Bread 7.4 Flat Bread 7.5 High Fiber Bread 7.6 Multi Grain Bread 7.7 Buns and Rolls 7.8 Let Us Sum Up 7.9 KeyWords 7.10 Answers to Check Your Progress Exercises 7.11 Some Useful References 7.0 OBJECTIVES After reading this unit you would be able to: • understand the differences among the variety of breads other than routinely prepared white bread, milk bread etc. • explain the basic requirements of different varieties of nontraditional breads. • gain basic knowledge about the non-traditional variety breads. 7.1 INTRODUCTION One of the needs for the sustainable growth of bakery industry isto produce different varieties of bakery products. Varieties of bakery products having different taste and texture provide wide choice to consumers which in turn increases the turn over, resulting into faster growth of the industry. Hence varieties of breads are being produced worldwide. These varieties are produced either by (i) adding new ingredients (ii) changing their preparation of ingredients (iii) changing the processing conditions (iv) altering shape and size etc. It is known that just by changing shape and size, 200 varieties of breads are produced in Germany. In contrastto tbis very limited varieties of breads are available to Indian bakery consumers. Hence, there is ample scope to diversify, by producing varieties of bread keeping in mind palate ofIndian consumers; This in turn would expand the market, resulting into growth ofthe Indian baking industry. Some of the varieties of breads which could be popularized in India are: • Whole wheat bread • Brown bread • Flat bread • High fiber bread • Multi grain bread 20 • Buns and rolls Variety Breads 7.2 WHOLEWHEATBREAD It is very well known that whole-wheat flour (100% extraction) is nutritionally much superior to commonly used white flour (72% extraction). During production of white flour (refined wheat flour), germ and bran portions of wheat grain get removed. In wheat the majority ofB-group vitamins and minerals are found located in bran and germ. As these two (germ and bran) parts of wheat grain get removed, the nutritive value of refined wheat flour reduces. In view of greater demand for whole-some nutritious products, whole wheat bread is the ready answer. The bread made from whole-wheat flour is not only more nutritious but also has typical pleasant wheatish aroma. Whole-wheat flour contains the wheat germ and bran. Since most of the fat in the germ is polyunsaturated, the shelflife of whole-wheat flour depends on the storage conditions. Warm and high humid storage conditions promote rancidity, developing a bitter taste with time. Therefore, bakers must not on ly avoid overstocking, but must also watch that oldest wheat flour must be used first. Among the different type ofrnills, hammer type mill has been found to be more suitable for grinding of wheat into whole-wheat flour. Finer the particles offlour better the quality of bread. While finalizing the recipe of whole wheat bread the bakers are required to keep following points in mind. • Whole-wheat flour requires more water to prepare dough. This dough should be slightly softer. It stiffens slightly during fermentation because of bran in it. • Whole-wheat flour requires shorter fermentation time of 1to 1.5 hour, because dough ripens quickly by enzymes from aleurone layers. Proteolytic action may be greater iffermentation is longer. This weakens the dough. The gluten in this dough is not as strong as that in white bread, and over fermentation will cause tearing of gluten with a loss in volume. • Higher amounts of oxidants such as Azodicarbonamide and Ascorbic acid improve the quality of whole wheat bread. • The coarse ground whole wheat needs more time to hydrate than the finely ground flour. • The finely ground whole wheat flour performs more like white flour than the coarse whole wheat flours, thus produce larger loaf volumes with the same amount of vital wheat gluten added to the dough. Medium and coarse whole- wheat flour requires about 5% wheat gluten for sufficient loaf volume. Fine whole wheat flour will produce the same loaf volume with only 3% wheat gluten and with 3 to 4% extra water. • Use enough dusting flour to prevent the dough from sticking or tearing during makeup. • Whole wheat flour dough lack cohesiveness and tend to tear during sheeting operation therefore, sheeting rolls should be more open for whole wheat doughs compared to dough for wh ite pan breads. • Give the bread o/.s th proofbefore baking • Allow a small amount of steam to enter the oven before loading the bread and continue the steam until the over spring has been completed and the crust starts to show signs of colour. • Bake at215°C or215°C (4200P) for slightly longer than white bread. • Remove from the tins (depaning) immediately on withdrawal from the oven to avoid sweating. 21 Fundamentals of Typical whole wheat bread formulations for (A) Sponge and dough Method and Bread Making .(B) No-Time Dough Method are given below . (A) Sponge and Dough Formula for whole wheat bread: Ingredient Bakers Remarks Percent (i) Sponge Whole wheat flour 65 Sponge temperature (74-77 OF)23.5°C to 25°C Vital wheat gluten 5 Fermentation time 3.5 to 4 hours at (84°F) 29°C Mineral yeast food 0.5 Sodium Stearoyl Lactylate 0.5 Compressed yeast 2.5 Ascorbic acid 90ppm water 43 (ii) Dough Whole wheat flour 30 Dough temperature (78-80°F) 25.6°C to 26.7°C Brown sugar 8 Floor time 10 to 15 minute Milk solid non fat 2 Salt 2 Shortening/fat 3 Water lice 20 (variable) (B) No-Time Dough formula for whole wheat bread: Ingredient Bakers Remarks percent Whole wheat flour 95 Mix to full gluten development Vital wheat gluten 5 Dough temperature (82°F) 27.8°C Brown sugar 8 Milk solid non-fat 2 Salt 2 Sodium Stearoyl Lactylate 0.5 M ineral yeast food 0.5 Shortening/fat 3 Compressed yeast 3.5 Ascorbic acid 90ppm Water/ice 66 22 Variety Breads 7.3 BROWN BREAD Most bakers have been in the habit of adding a proportion ofwhite flour in whole wheat bread formula with the object of getting a larger loaf having finer crumb structure. Such breads are called brown bread. Brown breads are normally made by using white flour (maida) and whole wheat flour in the ratio of 50: 50. Further malt extract, brown sugar or caramel are used to get brown colour and to improve the flavour of bread. The processing conditions are the same as whole wheat bread. The volume of brown bread is generally better than whole wheat bread. Some authors refer brown bread as malted brown bread. Depending upon the proportion of malt inthe bread formulation they classify itas (i) Lightly malted brown bread and (ii) Heavily malted brown bread. Generally non-diastatic malt extract is used in brown bread 7.4. FLATBREAD Flat breads in America are Arepa, corn and wheat flour torti Has,pizza and many other types of local and ethnic flat breads. The flat breads consumed in Europe includes Baboli, English mufin, pita, pizza etc. In the countries of North Africa, baladi, Khobz el-daar, kisra, injera and shams are examples of a wide range of such breads that are consumed dai ly, The chapati, also known as the roti in Northern India, is a flat unleavened baked product. It is widely consumed by population in the Indian subcontinent. There are several culinary variations of the chapatti. The important ones being the parotha, stuffed parotha, tandoori roti, phulka and puri. The other culinary variations include nan, South Indian parotha and roomali roti. 7.4.1 Classification of Flat Breads Flat breads can be classified into two major groups according to their cross section. a) Single-layered flat bread b) Double-layered flat bread The single-layered flat breads are sub-classified as : i) Unleavened or chemically leavened single- e.g. Chapati, Parotha, layered flat breads Tortillas Arepa, iI) Leavened single-layered flat breads The leavened single layered flat breads are again sub-grouped as i) Dough type leavened single-layered such as e.g. Barbari, Nan, Tandoor roti and Rye breads etc. iI) Batter type leavened single-layered flat breads e.g. Dosai, lnjera, Crepe, Pancake etc. 23 Fundamentals of The following figure will give overall view of above classification of flat breads. Bread Making Flat Breads I Single •layered Double la••yered (Leavened; Sour doubh yeast) + + e.g. Arabic (Pita) Baladi Leavened Unleavened (Sourdough or yeast) or chemically leavened e.g. Chapati, Parotha, Tortillas, Arepa Dough type Batter type e.g. Naan, Tandoor, e.g. Dosai, lnjera, Barbari, Rye Bread, etc. Pancake, Crepe etc. 7.4.2 Methods of Production of Flat Breads The methods of production for the varieties of flat breads popular in Indian subcontinent are described hereafter 7.4.2.1 Chapati The method for preparation of chap atis involves three important steps, viz., i) Preparation of Dough ii) Sheeting iii) Baking-cum-puffmg The main ingredients used in chapatis are whole-wheat flour or resultant atta and water. The water level varies from 65 to 75%, depending on the type of wheat and the milling method. In households, and even inrestaurants, the dough is kneaded by hand to a consistency that is stiffer than bread dough. In large canteens suitable mechanization is followed in dough preparation. The dough is mixed for complete development of gluten. It is then, given rest for a period ranging from 30 to 120 minutes. Th is resting is necessary for proper hydration and for stress relaxation.