Recent Developments in Bread Making Methods

Raghuram, A.S. (2004) Recent Developments in Bread Making Methods. Masters thesis, University of Mysore.

PDF T-1950.pdf Restricted to Repository staff only Download (1MB)

Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type:	Thesis (Masters)
Additional Information:	<p align="justify">During the past few decades, a number of variations in the traditional bread making methods have been introduced. Newer technologies of bread making were developed mainly to eliminate the bulk fermentation stage that represents about 60% of the total time in the conventional bread making process. Secondly, these methods were developed to make the production of bread continuous and also to produce good quality bread from soft flours. Bulk fermentation performs three major functions that have long been held essential to bread production: generation of carbon dioxide gas to aerate the loaf, the formation of fermentation by-products to contribute to the ultimate bread flavour, and the development of the viscoelastic properties of the dough that improve its gas retention ability during baking. Extensive investigations of these basic functions have led to the conclusion that none are indispensable to bread production. Firstly, the value of gas generation during bulk fermentation came into question in view of the practice in the subsequent moulding operation to degas the dough as completely as possible. The aerating action of primary importance of loaf volume occurs during the final proof. Secondly, it was established that predominant bread flavours result from the maillard reactions that take place in the crust of the baking loaf. Finally, it was proved possible to achieve the desirable modification of dough properties, traditionally attained by on extended bulk fermentation, by using high-speed mixers as well as certain chemicals. At present there are both continuous as well as batch processes based on mechanical dough development. Do-maker and Amflow are two of the continuous bread making methods while Chorleywood bread making process is a batch process. As a result, time taken for bread making was reduced considerably and still is able to give highly acceptable breads. Another innovation in bread making process was the development of frozen bread dough. Frozen bread dough was developed to facilitate consumers to avoid the laborious steps of mixing and fermentation and to have the satisfaction of consuming bread freshly out of the baking oven. Research on bread making methods continues leading to a better understanding of the science behind the art of bread making.</p>
Uncontrolled Keywords:	bread making traditional methods conventional methods dough mixing dough development
Subjects:	600 Technology > 08 Food technology > 02 Baking 600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 26 Bakery products
Divisions:	Human Resource Development
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	27 Feb 2007
Last Modified:	28 Dec 2011 09:26
URI:	http://ir.cftri.res.in/id/eprint/415

Actions (login required)

View Item