Role of

Document Sample
Role of Powered By Docstoc
					South & West Asia




Role
Of
Key Ingredients
In
Bread Making




                    Technical Service, AB Mauri India, Lote/Chiplun
                           vikash.mazumdar@abmauri.co.in
                                          -1-
South & West Asia


                             Key
                          Ingredients


YEAST



Yeast produces enzymes when added to the dough in
presence of available sugar(s).


Produces Carbon Dioxide gas to leaven the dough
And Conditions the gluten.


In the bread it aids to sponge-like structure, which
makes the bread light and improves eating qualities.


It also imparts desirable flavour.




                    Technical Service, AB Mauri India, Lote/Chiplun
                           vikash.mazumdar@abmauri.co.in
                                          -2-
South & West Asia


                              Key
                           Ingredients


SALT
 Enhance Flavour

Natural Bread flavour is enhanced.

 Strengthens Gluten

Acts on protein to strengthen the gluten chain.

 Controls Yeast activity

Reduces gassing rate and hence can be used to control yeast
activity.

 Taste

Desired degree of saltiness can be achieved.

 General Appearance

Improves crust colour, crumb structure and shelf life.


                     Technical Service, AB Mauri India, Lote/Chiplun
                            vikash.mazumdar@abmauri.co.in
                                           -3-
South & West Asia
                             Key
                          Ingredients


SUGAR

 Provides fermentable carbohydrate for yeast.

   Contributes to crust colour.

Millard Reaction: Reaction between reducing sugar in the dough
with amino acids in presence of heat and moisture produces colour
and flavour compounds in the bread crust.

Caramelisation: This is the transformation of sugars, under the
influence of heat, from colourless and sweet substance into
sweetless dark brown compound having mild and pleasant burnt
and bitter flavour.


   Contributes to sweetness and aroma.

   Contributes to texture and tenderness.

   Aids to shelf life by hygroscopic effect.

   Acts as natural preservative.


                    Technical Service, AB Mauri India, Lote/Chiplun
                           vikash.mazumdar@abmauri.co.in
                                          -4-
South & West Asia

                               Key
                            Ingredients


Fats and oils

Lubricating Value – improves extensibility and machinability
of dough and aids to oven spring.

Entrapment of Air – helps entrapment and retention of air
during dough development.

Enhances Crust Character – contributes to ‘shortness’ and
‘tenderness’ of the crust.

Improving Texture – aids to formation of cell walls thus
improving crumb structure and texture.

Flavour – Interaction of shortening with gluten and starch,
enhances flavour and mouth feel.

Increases Shelf Life – Keeps the bread softer and free from
rope/mold for a longer time.

Improve Slicing ability – Thinner and more uniform cell
walls and lubricating effect of shortening reduces drag of the slicer
blades allows easier and cleaner slicing.

                      Technical Service, AB Mauri India, Lote/Chiplun
                             vikash.mazumdar@abmauri.co.in
                                            -5-
South & West Asia


                              Key
                           Ingredients

WATER


Gluten Formation
During mixing hydrates gluten (glutenin and gliadin) and make
them more extensible.

Starch Gelatinisation
Starch gelitinise during baking absorbing water lost by gluten
forming a thick paste or ‘gel’.

Hydration of Dry Ingredients
Hydrates all ingredients to disperse and mix evenly and form a
homogeneous mass.

Aids to Dough Consistency
Flour protein and degree of damaged starch influence the water
absorption capacity. Correct water quantity ensures optimum
dispersion of the ingredients and correct dough consistency.

Controls Dough Temperature
Finished dough temperature can be controlled by water
temperature. Too cold or too hot dough can affect yeast activity
and enzyme functioning.

                     Technical Service, AB Mauri India, Lote/Chiplun
                            vikash.mazumdar@abmauri.co.in
                                           -6-
South & West Asia
                             Key
                          Ingredients

MILK POWER

   Increases water absorption

   Contributes to Crust Colour

   Aids Crumb Structure

   Imparts Distinct Aroma

   Improves Nutritional Value


WHEAT FLOUR

   Provides Elastic Properties

   Provides the Body Mass

   Provides the Volume

   Contributes Flavour

   Provides Nutrition

                    Technical Service, AB Mauri India, Lote/Chiplun
                           vikash.mazumdar@abmauri.co.in
                                          -7-

				
DOCUMENT INFO
Shared By:
Categories:
Stats:
views:22
posted:3/24/2010
language:English
pages:7