Topic: Chemical Changes during bread
making.
Bread Making: The bread making process is the result of
chemical bonding and structure formation through the basic
ingredients. The process of bread making involves mixing, kneading, fermentation,
prepping and baking. These are the three main steps. The essential ingredients for bread
are: flour, water and yeast. The non-essential ingredients added for enhanced flavor,
aroma, strength and added flavor. It includes; fat, eggs, fruit, salt, sugar, nuts etc.
Steps involved:
1. Mixing:
The raw ingredients such as flour, water, sugar, yeast and egg is being added up.
The yeast is first activated by adding it up in luke warm water. The flour, sugar
and salt are sifted, water and yeast mixture is added. The egg is added for the
enhanced binding affect. The gluten is the main constituent of bread, a protein
comprising 10-15 minutes. The gluten protein provides proofing affect,
sponginess and structure. It is formed as water is
added, the large amino acid molecules glutenins
and gliadins, forming gluten.
2. Kneading:
All of the ingredients are kneaded together to
form a dough. The dough goes through 3 stages.
The Pick-up Stage: The dough is getting mixed
up, requiring force. Drying up stage: The
mixture becomes homogenous as the dough
continues to be kneaded. At first, the dough
seems to be over hydrated but as the gluten
network is formed, it starts to dry up. Clean up
Stage: At this stage the dough seems to be sticky
at first but then it starts to pull
away from the bowl.
The dough is ready then.
Yeast Activity: As the yeast is
added in flour, it starts acting
upon flours sugar. It breaks
down starch into maltose by
amylase and maltose into
glucose with the help of maltase.
The glucose produced is used as
1
making.
Bread Making: The bread making process is the result of
chemical bonding and structure formation through the basic
ingredients. The process of bread making involves mixing, kneading, fermentation,
prepping and baking. These are the three main steps. The essential ingredients for bread
are: flour, water and yeast. The non-essential ingredients added for enhanced flavor,
aroma, strength and added flavor. It includes; fat, eggs, fruit, salt, sugar, nuts etc.
Steps involved:
1. Mixing:
The raw ingredients such as flour, water, sugar, yeast and egg is being added up.
The yeast is first activated by adding it up in luke warm water. The flour, sugar
and salt are sifted, water and yeast mixture is added. The egg is added for the
enhanced binding affect. The gluten is the main constituent of bread, a protein
comprising 10-15 minutes. The gluten protein provides proofing affect,
sponginess and structure. It is formed as water is
added, the large amino acid molecules glutenins
and gliadins, forming gluten.
2. Kneading:
All of the ingredients are kneaded together to
form a dough. The dough goes through 3 stages.
The Pick-up Stage: The dough is getting mixed
up, requiring force. Drying up stage: The
mixture becomes homogenous as the dough
continues to be kneaded. At first, the dough
seems to be over hydrated but as the gluten
network is formed, it starts to dry up. Clean up
Stage: At this stage the dough seems to be sticky
at first but then it starts to pull
away from the bowl.
The dough is ready then.
Yeast Activity: As the yeast is
added in flour, it starts acting
upon flours sugar. It breaks
down starch into maltose by
amylase and maltose into
glucose with the help of maltase.
The glucose produced is used as
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