© fab and ahdb 2013 bread how it is made nice graphic here

© FAB and AHDB 2013

BreadHow it is made

Nice graphic here


Learning Objectives

• To learn about the history of bread.

• To investigate the different types of grains used for making bread.

• To understand the structure of grains.

• To learn about the ingredients in bread.

• To review the different bread making processes.

• To appreciate the different types of bread in the UK and worldwide.


When was bread first eaten?

100 years ago 500 years ago 1,000 years ago 10,000 years ago

ANSWER: Bread was first eaten more than 10,000 years ago.


The history of bread

The Egyptians first made bread more than 10,000 years ago. The first bread was unleavened, which means it was flat, similar to a Mexican tortilla.

Around 5,000 years ago the Egyptians started producing fermented bread – this made the dough more spongy and the bread had more volume. Bread consumed in the UK is made from fermented dough.

10,000 years ago

Egyptians make first bread

5,000 years ago

Bread is fermented for the first time

Today Bread is one of

the most popular foods in the world



In the UK, bread has also been consumed for thousands of years.

Different grains have been used for bread making, but since around 1700 one particular grain has been used in the UK.


Which is the most commonly used grain for bread making in the UK?

Rye Wheat Oats

ANSWER: Wheat has been the most commonly used grain for bread making in the UK since around 1700.



Until the mid-18th century white bread was only consumed by the more wealthy, as it was more expensive.

Today, white bread and wholemeal bread are equally affordable, and both are a popular staple of the UK diet.


Different types of grains used in bread making

Wheat

Wheat is the most commonly used grain for bread making in the UK.

Wheat is not only used for bread, but also for making many other products, such as cakes, muffins, crumpets, croissants, pastries, pizzas and biscuits.



Wheat facts

The protein content of wheat is important in bread making as it has a significant impact on the finished product.

Flour made from wheat that is high in protein/gluten is called ‘hard’ or ‘strong’ wheat, whereas flour with a lower protein content is called ‘soft’ or ‘weak’.

Gluten is a protein naturally present in wheat and is what makes the dough ‘stretch’.



Rye is also commonly used for bread making. It is traditionally used for bread making in Central Europe (but it is less commonly used in the UK).

Flour from other types of grains such as oats, barley, corn, spelt or kamut can also be used for bread making, but these are less commonly used in the UK and Europe.


The structure of a grain

Endosperm – this is the largest component of the grain and contains the ‘floury’ bit of the grain, which is white.

Bran – this is the outer layer or ‘skin’ of the grain; it is darker than the endosperm.

Germ – this is the seed. It is the smallest part of the grain and sits between endosperm and bran; it is rich in nutrients.


Do you know what bread is made from? Which of these is not a main ingredient of bread?

Flour Water Yeast Butter Salt

ANSWER: Butter is not one of the main ingredients of bread.


The principal ingredients of bread• Flour

– The quality of the flour is important for the quality of bread;

– Wheat grown in the UK contains less protein than that grown in North America; usually some imported flour has to be added;

– Modern bread making techniques allow that more flour from the UK is used, which decreases the reliance on imported wheat

– When flour is moistened and stirred, beaten or kneaded, gluten develops to give the dough ‘stretch’.


The principal ingredients of bread• Yeast

– Yeast is a living microscopic organism that converts sugar or starch into alcohol and carbon dioxide;

– Yeasts are naturally present in grains, but yeast is added during bread making to speed up the process;

– It is needed for the dough to rise through fermentation and to form bread crumb;

– Yeast is also important for the typical flavour and aroma of bread;

– High temperatures during the baking process kill any live yeast cells.


Which gas is produced by yeast during the fermentation process?

Oxygen Nitrogen Carbon dioxide

ANSWER: During the fermentation process carbon dioxide is produced, which causes the dough to rise.


The principal ingredients of bread• Salt

– Although it is usually used in small amounts, salt is an essential ingredient in bread.

– It helps to strengthen the gluten and helps the yeast during fermentation and is therefore important for good volume and texture.

• Water

– Water is needed to form the dough.


What other function does salt have in bread?

Locking in the moisture Contributor to the typical

colour of bread Preservative

ANSWER: Salt is a commonly used preservative and increases the shelf-life of bread.


Other ingredients of bread• Fat – vegetable fat is used in very

small quantities to keep the bread soft.

• Flour treatment agents – the most commonly used is vitamin C; it is used to strengthen the dough and keep it soft.

• Emulsifiers – these are based on vegetable oils and are used to provide dough stability and improve volume.


Other ingredients of bread• Enzymes – these can be added to

supplement the enzymes naturally present in flour to minimise variations cause by climate and soil quality. They are destroyed by heat.

• Preservatives, such as vinegar, to increase the shelf-life of bread.

• Soya flour to strengthen the dough and give it better structure.


The bread making process

Bread making is a process that requires several stages. Simply mixing the ingredients is not enough.

To start gluten development, which is necessary for the quality of bread, the dough needs to be worked (kneaded).

All bread making processes rely on four key steps. These have been used for hundreds of years.


The 4 key steps of bread making 1. Mixing/kneading

– The ingredients are mixed together and kneaded.

– Kneading is required for the development of the gluten and to incorporate air bubbles.

– The gluten structure is also required to catch the gas produced during fermentation.

– Depending on the method used kneading happens either at slow or high speed.


The 4 key steps of bread making 2. Proving/fermenting

– During this step some of the starch present in flour is broken down and is fermented by the yeast and other raising agents.

– This process leads to the production of carbon dioxide which causes the gluten network to expand and therefore makes the dough rise; the produced gas is trapped in pockets.

– The quality of gluten is important – if it is too weak bubbles can burst causing a lack of volume, if it is too strong the dough won’t stretch enough.


The 4 key steps of bread making 3. Baking

– this step is required to produce a solid structure and deactivate the yeast.

4. Cooling.


Bread making techniques

In the UK there are two main methods of making bread:

– Bulk Fermentation Process

– Chorleywood Bread Process

Other techniques are used as well, but are less common in the UK, such as the sourdough process, or making unleavened bread (e.g. tortillas).



Bulk Fermentation Process

This is the traditional way of making bread.

The ingredients are mixed together at slow speed and the dough then rests, typically for up to 3 hours (or even longer).

During the resting time, the yeast ferments to inflate the dough. The dough is remixed partway through to remove most of the larger gas cells (‘punching’ or ‘knock-back’).



Bulk Fermentation Process

The time taken to reach the final stage of fermentation largely depends on the amount of yeast and the dough temperature.

The lengthy process is partly for flavour but primarily for structural reasons.



Chorleywood Bread Process

This is a modern way of making bread and is the most commonly used process in the UK to meet bread demand.

It was developed by the British baking industry in 1961.

This process uses high speed mixers to develop the dough. The kneading with high speed develops the gluten structure more quickly.




After 8-15 minutes of high-speed mixing, the dough is left for fermentation to occur.

As the dough has been developed during mixing, the fermentation time required is shorter (about 1 hour).

This process also allows the use of wheat flour that is lower in protein, which means that more flour made from British wheat can be used.




A major advantage of this process is its shorter production time which helps to meet the nation’s demand for bread.



Sourdough-based Process

This method has not traditionally played an important role in the UK, but is commonly used in other parts of Europe.

In addition to yeast, bacteria also are involved in the fermentation process of the bread. This gives it its ‘sour’ taste.


White bread - made from white flour which only contains the endosperm, the bran and germ are removed;

Wholemeal bread - contains all parts of the grain – endosperm, bran and germ; it is darker and is higher in fibre;

Malted grain bread – is made from either wholemeal flour or white flour and usually has various seeds and grains added.

Most popular types of bread


Most popular types of bread

Brown bread - can be made using different flour types and is commonly made using a combination of white and wholemeal flour.

Sometimes a special brown flour is milled, which contains some of the bran layers and germ; or it can be made from a mixture of white flour with grains and germ which give it a browner colour.

The label on the bread usually says if wholemeal flour was used.


Breads of the world

Bread is one of the most popular foods and is eaten frequently in almost all countries throughout the world.

Different countries have different types of bread.

This makes bread one of the most varied types of food.


What breads from other countries in the world do

you know?

How many can you name?

Have you tried any?


MexicoTortillas

South AmericaCorn bread

GermanySourdough bread

FranceBaguette

India/Pakistan/IranNaan

TurkeyBazlama (Flatbread)

Italy Focaccia

Greece/ Middle EastPita

IrelandSoda bread

Somalia/Ethiopia

Injera


Summary

Bread has been an important part of people’s diet for thousands of years.

Wheat has been the most popular grain used for bread making in the UK for many years.

The main ingredients of bread are flour, yeast, salt and water.

The bread making process comprises four stages: mixing, fermenting, baking and cooling.


Summary

The two main bread making processes used in the UK are the Bulk Fermentation Process and the Chorleywood Bread Process.

The latter allows bread to be made at a higher speed and lower cost.

Different types of bread use different types of flour.


QuizTime to test your knowledge!

Home

End


Question 1

Which grain is most commonly used for bread making in the UK?

A. Rye B. Wheat C. Barley


Correct!

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Incorrect

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Question 2

Which of these is not a principal ingredient in bread?

A. Sugar B. Salt C. Yeast


Correct!

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Incorrect

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Next question


Question 3

Which part of a grain is not removed when making white flour?

A. Bran B. Germ C. Endosperm


Correct!

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Incorrect

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Next question


Question 4

Which of the following is the most commonly used method for bread

making in the UK?

A. Bulk fermentation

process

B. Sourdough process

C. Chorleywood process


Correct!

Next question


Incorrect

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Next questio

n


Question 5

Which type of bread is most popular in the UK?

A. White bread B. Granary bread C. Wholemeal bread


Correct!

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n


Question 6

Focaccia bread is widely consumed in which country?

A. Greece B. Italy C. Germany


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Question 7

What nutrient defines how ‘hard’ or ‘strong’ flour is?

A. Fibre B. Starch C. Protein


Correct!

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Question 8

What type of nutrient is gluten?

A. Sugar B. Starch C. Protein


Correct!

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Question 9

Why is gluten important in bread making?

A. It is a preservative

B. It gives the dough elasticity

C. It produces carbon dioxide


Correct!

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Question 10

What is yeast required for?

A. Fermentation

B. Elasticity of dough

C. Holding in gas bubbles


Correct!

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Incorrect

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Question 11

Which of these nutrients is broken down during fermentation?

A. Salt B. Starch C. Protein


Correct!

End of quiz


Incorrect

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End of quiz



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© fab and ahdb 2013 bread how it is made nice graphic here

Documents

different bread

history of bread

fermented bread

modern bread

wholemeal bread

quality of bread wheat

different types of bread

bread crumb yeast