EXPERIMENT 5 PREPARATION OF BREAD AND ITS EVALUATION Structure 5.1 Introduction Objective 5.2 Experiment , Principle Equipments Procedure Evaluation Results 5.3 Precautions

5.1 INTRODUCTION

One of the advantages of bakery products is its amenability to produce varieties with different taste and texture. Hence, several varieties of breads are produced world over. These varieties are produced either by (i) Adding newer ingredients (ii) Changing the processing conditions (iii) Varying shape and size (iv) Altering the ingredient level etc. The varieties available in India are very few. Hence, there is a great scope of diversity, by producing different varieties, keeping in view the palate of the Indian consumer. This would help the industry to grow, on the right path. Some of the varieties of breads that could be produced in the country are whole wheat bread, brown bread, fruit bread, milk bread, composite flour bread, therapeutic breads etc. Whole wheat bread is produced using whole wheat flour (atta). The bread is not only nutritious but also has typical wheat aroma. Whole wheat flour requires more water to prepare the dough in view of higher water absorption capacity of bran. In the preparation of whole wheat bread lesser fermentation time of 45-60 min and additives likepotassium bromate or ascorbic acid, sodium stearoyl-2-lactylate,fungal alpha amylase and dry gluten are required. Brown bread is normally made by mixing wheat flour (maida) and whole wheat flour (atta) in the ratio of 50:50. The processing conditions and additives used are the same as whole wheat bread. The volume of brown bread is generally better than whole wheat bread. Incorporation of malt extract or brown sugar improves colour and flavour of bread. Fruit bread is made by sponge and dough method and about 20% of fruits are added in the dough stage. The formulation is the same as sweet bread. Milk bread is prepared using sweet bread formulation and should contain atleast 6.0 milk solids. Generally 6.0% skimmed milk powder is added. Addition of milk improves the nutritional quality ofbread.

Objective After studying and performing this experiment, you should be able to • know the formulation and processing conditions for the preparation of whole wheat bread, brown bread, fruit bread and milk bread. 15 Practical Manual 5.2 EXPERIMENT

5.2.1 Principle

Preparation of four varieties of bread namely whole wheat bread, brown bread, fruit bread and milk bread and evaluation for crust and crumb characteristics.

5.2.2 Requirements

• Mixer having capacity for j-4kg dough.

• Cabinet for fermentation and proofing dough capable of maintaining constant of30oC and 75-85% relative humidity.

• Sheeter and moulder.

• Baking pans - test baking pans and pans to bake 400g bread.

• Baking oven capable of maintaining temperature of 220°C .

• Thermometer: dough testing: - capable of reading to 50°C with graduations to 0.1 QC, oven testing:- capable from lOO-260°C

• Tuner.

• Loaf volume measuring device.

• Balances: coarse and fine (0.1 and 0.001 g respectively), scoops, spatulas, pipets, graduated cylinders, bowls etc.

• Chemicals: Ascorbic acid, calcium propionate, glacial acetic acid, sodium stearoyl-z-Iactylate, fungal alpha amylase.

• Ingredients: Wheat flour, whole wheat flour, salt, sugar, compressed yeast, fat (dalda), dry gluten powder, tuity fruity, skimmed milk powder.

5.2.3 Formulation A. Whole wheat bread Ingredients (%) (g)

Whole wheat flour 100 1000

):east(compressed) 3 30

Salt 1.5 15

Sugar 5.0 50

Fat 3.0 30

Sodium stearoyl-2-laytate (SSL) 0.5 (2.0gpaste) 5 (20g paste)

Dry gluten powder 3.0 30

Fungal alpha amylase 0.001 0.01

Ascorbic acid 0.02 0.2

Calciurn propionate 0.3 3.0

Glacial acetic acid 0.1 1.0

Water 73-75 730-750 16 Preparation of Bread 5.2.4 Procedure and Its Evauation

• Weigh the ingredients accurately.

• Dissolve yeast, salt, calcium propionate separately in part of total water and add to mixing bowl.

• Place whole wheat flour, fat, SSL paste, dry gluten powder, fungal alpha amylase, ascorbic acid chemical and acetic acid into mixing bowl. Use the dough hook and mix the dough at speed I for 2-3min and at speed II for 4-5 min. If necessary stop mixer before optimum development to scrape down sides of the bowl. Remove dough from the bowl and round it to smoothen the surface.

• Place the dough into a greased bowl, cover a wet cloth and let it ferment in the fermentation cabinet maintained at 30oC, 75% RH for 60 min.

• . Remix or knock back the fermented dough, divide the dough into 165g (2 Nos.), 450g (2 Nos.), round the dough and relax for 10-15 min.

• Sheet the dough and mould into a cylindrical shape.

• Place 165g and 450g moulded dough pieces into well greased test baking pans and bread pans with lid respectively.

• Proof the 165g dough for 55 min and 450g for about 40-50 min (till the dough surface touches the rim)

• Bake 165g dough open type and 450g dough with closed lid for 25 min at 220°C.

• Remove breads from the pan and cool on the rack.

• Pack the breads in polypropylene bags for evaluation, the next day.

B. Brown bread

Ingredients (%) (g)

Wheat flour 50 500

Whole wheat flour 50 500

Yeast, compressed 3 30

Salt 1.5 15

Sugar 5.0 50

Fat 3.0 30

/ / Sodium stearoyl-2-lactylate (SSL) 0.5 (2.0g paste) 5.0 (20g paste)

Dry gluten powder 2.0 20

Fungal alpha amylase 0.001 0.01

Ascorbic acid 0.01 0.1

Calcium propionate 0.3 3.0

Glacial acetic acid 0.1 1.0

Water 70-72 700-720 17 Practical Manual Procedure

• Weigh the ingredients accurately.

• Dissolve yeast, salt, sugar, calcium propionate separately in part of total water.

• Place whole wheat flour, wheat flour, fat, SSL paste, dry gluten powder, fungal alpha amylase, ascorbic acid, chemical and acetic acid into mixing bowl. Mix the dough using the dough hook and at speed I for 2-3 min and at speed 11for 4- 5 min. If necessary stop mixer before optimum development to scrape down sides of the bowl. Remove dough from the bowl and round it to smoothen the surface.

• Place the dough into a greased bowl, cover with a wet cloth and let it ferment in the fermentation cabinet maintained at 30°C, 75% RH for 60 min.

• Remix or knock back the fermented dough, divide the dough into 165g (2 Nos.) 450g (2 Nos.), round the dough and relax for 10-15 min . • • Sheet the dough and mould into a cylindrical shape.

• Place 165g and 450g moulded dough pieces into well greased test baking pans and normal bread pans with lid respectively.

• Bake 165g dough open type and 450g dough with closed type for 25 min at 220°C.

• Remove the breads from the pan and cool on the rack.

• Packthe breads in polypropylene bags for evaluation, the next day.

C. Fruit bread

Ingredients (%) (g)

Wheat flour 100 ieoo

)'east(compressed) 2.25 22.5

Salt 1.5 15

Sugar 20 200

Fat 3.0 30

Glycerol monosterate (GMS) 0.5 (2.0g paste) 5 .(25g paste)

Calcium propionate 0.3 3~0

Glacial acetic acid 0.1 1.0

Water 58-60 580-600

Tuity fruity 20-25

Procedure

• Weigh the ingredients accurately.

• Dissolve yeast, salt, sugar, calcium propionate separately in part of total water.

• Place wheat flour, fat, GMS paste, acetic acid into mixing bowl. Mix the dough 18 using the dough hook at speed I for 2-3 min and at speed 11for 4-5 min. If necessary stop mixer before optimum development to scrape down sides of the Preparation of Bread and Its Evauation bowl. Remove the dough from the bowl and round it to smoothen the surface.

• Place the dough into a greased bowl, cover with a wet cloth and let it ferment in the fermentation cabinet maintained at 30DC, 75% RH for 90 min.

• Mix the fermented dough and fruits in a mixer for about 3 min or till the fruits are uniformly distributed, divide the dough into 165g (2 Nos.), 450g (2 Nos.), round the dough and relax for 10-15 min.

• Sheet the dough and mould into a cylindrical shape.

• Place 165g and 450g moulded dough pieces into a well greased test baking pans and normal bread pans with cover respectively.

• Proof the 165g dough for 55 min and 450g dough for about 45-50 min (till the dough surface touches the rim).

• Bake 165g dough open type and 450g dough with lid for 25 min at 220DC.

• Remove breads from the pan and cool on the rack.

• Pack the breads in polyprolyene bags for evaluation, the next day.

D. Milk bread

Ingredients (%) (g) Wheat flour 100 1000 Yeast (compressed) 2.25 22.5 Salt 1.5 15 Sugar 20 200

Fat 3.0 30 Glycerol monosterate (GMS) 0.5 (2.5g paste) 5 (25gpaste)

Skimmed milk powder 6.0 60 Calcium propionate 0.3 3.0 Glacial acetic acid 0.1 1.0 Water 60-62 600-620

Procedure

• Weigh the ingredients accurately.

• Dissolve yeast, salt, sugar, calciwn propionate, skimmed milk powder separately in part of total water.

• Place wheat flour, fat, GMS paste, acetic acid into mixing bowl. Mix the dough using the dough hook at speed I for 2-3 min and at speed II fo(.4-5 min. If necessary stop mixer before optimum development to scrape down sides of the bowl. Remove the dough from the bowl and round it to srrtoothen the surface.

• Place the dough into a greased bowl, cover a wet cloth and let it ferment in the fermentation cabinet maintained at 30DC, 75% RH for 90 min.

19 Practical Manual • Remix or knock back the fermented dough divide the dough into 165g (2 Nos.), 450g (2 Nos.), round the dough and relax for 10-15 min. • Sheet the dough and mould into a cylindrical shape. • Place 165g and 450g moulded dough pieces into a well greased test baking pans and normal bread pans with lid respectively. • Proof the 165g dough for 55 min and 450g dough for about 45-50 min (till the dough surface touches the rim). • Bake 165g dough open type and 450g dough with closed lid for 25 min at 220°C. • Remove breads from the pan and cool on the rack.

• Pack the breads in polyprolyene bags for scoring next day.

5.2.5 Bread evaluation PROFORMA FOR EVALUATION OF BREAD Name: Date: Sample No. Parameters 1 2 3 4 5 Crust Colour Shape Symmetry Crumb Colour Grain Texture Eating quality Overall quality

Quality description Desirable Undesirable Crust Colour Golden brown Dark brown, Pale brown Shape Normal Uneven, flat Symmetry Symmetrical Low end, protruding, flat, uneven Crumb Colour Whitish, creamish white Brownish white, brown, dull Grain Fine, Uniform, thin cells Thick cells Texture Soft Hard, dry, crumbly Taste Typical Foreign Mouthfeel No residue Gummy, doughy Rating Excellent Satisfactory Very good Fair Good Poor Very poor 20 Preparation of Bread 5.2.6 Results and Its Evauation

(i) Weigh whole wheat breads, brown breads, fruit breads and milk breads s~parately.

(ii) Measure volume (ml) and calculate specific volume (mllg).

(ill) Evaluate breads for crust and crumb characteristics.

5.3 PRECAUTIONS

• Weigh the additives accurately using electronic balance.

• U se finely ground, good quality whole wheat flour for preparation of whole wheat bread.

The following are the characteristics of

Whole wheat bread

Slightly dark brown crust colour, brownish crumb colour and typical wheaty aroma.

Brown bread

Slightly dark brown crust colour, light brown crumb colour, mild wheaty aroma.

• Use fresh tuity fruity for preparation of fruit bread.

• Use calcium propionate and glacial acetic acid in bread making only when you want to keep the breads for a week.

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