bread roll
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TAMIL NADU AGRICULTURAL UNIVERSITY
COIMBATORE – 641 003
Baking and Confectionery Technology
FSN C53 (2+1)
ASSIGNMENT ON
Bread Rolls
Course Teacher External Examiner
Dr.D.Malathi,
Assoc. Prof (FSN)
PHTC
Submitted by
A.Vigneshwaran
BTF-09-041
III B.Tech-FPE
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Bread Roll: -
The production of bread rolls differs principally from that used in making bread in that a
richer formula is used and less mixing is required. The dough usually is much softer. The
significant ingredients that make richer formula are the fat and sugar content, and in some
instances, soft wheat flour is combined with hard wheat flour. Formulas for rolls differ widely i
however, regular bread dough may be used to make rolls of good quality. Basic formulas for
rolls are as follows: 1. Evaporated & 2. Nonfat dry
Bread-Rolls Formulas
Ingredient Standard
Hot Rolls
Quick
Raised
Yeast Rolls
Hard Rolls
(Based on
French
Bread
Fonnula)
Soft Rolls
(Adapted
FromStandard
Hot Roll
Recipe)
Puff Rolls
Rour, Hard wheat 100.00 100.00 100.00 . 85.00 100.00
Rour, soft wheat - - - 15.00 -
Water (vaiable),
total 40.00 26.09 56.67 62.00 76.19
Yeast 1.24 2.85 1.85 '3.00 4.76
Salt 1.69 2.17 1.67 1.75 0.60
Sugar (total) 9.44 9.78 2.92 .8.00 9.52
Shortening 10.00 13.04 2.08 12.00 19.07
Milk 1132.22 65.22 5.00 29.52
General Directions for Bread Roll production
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The steps in roll production are the same as for bread production. These are as follows:
1. Weighing and measuring of ingredients
2. Mixing
3. Fermenting
4. Dividing5. Scaling
6. Rounding
7 . Intermediate proof
8. Makeup
9. Panning
10. Pan proof
11. Baking
12. Cooling.
Problems Associated with Bread-Roll Production
The following problems are associated with bread-roll production.
Temperature - As with loaf bread production, temperature control is of paramount importance.
Dough temperature should remain at 800F. Too high a temperature will cause dough to ferment
too rapidly and rolls will become Sour or yeasty tasting. On the other hand, too low temperature
causes heavy tough rolls.
Fermentation - The amount of time needed depends upon the amount of yeast and sugar used.
In quick-raised rolls, for example about twice more yeast is used and only one fermentation
period is required because there is no make up. Proof time is only of 30 minutes duration.
Scaling and Shaping - Makeup of bread rolls constitutes the major step in production. The
variety of shapes possible with soft and hard rolls is most endless. Accurate scaling of dough and
skilled manipulation of it in forming shapes is required of the baker.
Proofing - Since rolls are considerably smaller in size than loaf bread, proofing time is very
critical. The following points should be controlled:
Volume - Rolls should be proofed until about doubled in volume from makeup size.
Time required -Under normal conditions of temperature-humidity, this will require
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approximately two hours. .
Overproofing - Over proof rolls will have blisters on the surface, appear flattened upon
placing in oven, and will coarsen in texture when baked.
Other than the points discussed, problems in bread-roll production do not differ from those
in bread production.
Makeup of Bread Rolls
Steps in making bread rolls are as follows
Sandwich Rolls-Makeup as follows:
(1) Divide dough into 1.5Kg.pieces.Round up and let rest 15 minutes. Form each piece of dough into a rope 1in. in diameter.
(2) Cut strips of dough into pieces weighing approximately 50 gms. each. (step 1).
(3) Round the 50 gms. Pieces into balls by rolling them with a circular motion on the
work bench. (Step 2).
(4) Place rolls in rows on a greased baking sheet 11/2 to 2 in. apart.
(5) Proof for 15 minutes.
(6) Flatten rolls with fingers or small Can to the desired thickness and finish proofing.
(Step 3).
Step 1 - Cut strips of dough. Step 2 – Round
Step 3 -Flatten and finish proofing
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Pan Rolls - Proceed as for sandwich rolls, except omit step 6.
Wiener (or finger) Rolls - Make up as follows:
(1) Divide dough and roll into strips as for sandwich rolls. 1
(2) Cut strips of dough into pieces weighing approximately 50 gms each.
(Use only 30 gms. of dough for linger rolls.)
(3) Round dough slightly and roll into pieces approximately 4l/2 in. long.
(4) Place rolls in rows on a greased baking sheet l/2 in. apart.
Parker house Rolls - Makeup as follow:
(1) Divide and roll dough as for sandwich rolls.
(2) Cut strips into portions weighing approximately 50 gms. (1 in thick)
(3) Shape dough into balls by rolling with a circular motion on workbench.
(4) Allow balls to rest for 10 to 15 minutes.
(5) Elongate with small rolling pin. Crease rolls across center with hand, dull edge of knife, or
rolling pin. Brush with melted fat. (Step 1.)
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(6) Fold roll on crease and press together with palm of hand. Place rolls in rows on greased
baking sheet about 1/2in. (apart step 2).
Shaping Parker house Rolls
Cloverleaf RolIs- Make up as follows:
(1) Roll 1.5 kg. piece of dough into a rope approximately 1 in. in diameter and cut into
pieces 50 gms each.
(2) Divide each small piece of dough into threes
and shape in small balls.
(3) "Place into oiled muffin pans allowing three balls for each cup, as shown.
Twin Rolls - Proceed as for cloverleaf rolls but allow only two balls for each cup.
Butterhom Rolls - Make up as follows:
(1) Roll dough into a 9 in. circle or a thin rectangular sheet.
(2) Cut circle into eight wedge-shaped pieces or cut sheet of dough into triangle.
(3) Brush with melted butter. Begin at base, roll each triangle keeping point in middle of
roll. Place on greased baking sheet 1% in. apart.
Crescents - Proceed as for butter-horn rolls and bring ends of butter horn towards each other to
form a crescent shape.
Poppyseed or Seasame seed rolls - Shape as for twin rolls, braids, or pinwheels. Brush with egg
wash or milk after panning and sprinkle generously with seeds.
Butter Pinwheels - Makeup as follows:
(1) Roll out a' 2.5 kgs. Strip of dough into a rectangular sheet about l/4 in. thick.
(2) 'Spread with creamed butter. ,
(3) Roll dough as for jellyroll, cut into slices 3/4 in. thick.
(4) Place (cut surface down) on greased baking sheet 1/2in. apart.
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(5) Brush top with melted butter.
Bread Roll Made From Retarded Dough - Retarded doughs are those that are mixed up ahead
of need, the dough is kneaded and allowed to undergo one fermentation after which they are
punched to release gas, closely covered, and stored at refrigerator temperatures until needed. If
an appreciable amount of gas has expanded the dough during storage, then it must be punched
down while still in refrigeration t6 release the gas. Enough gas may form to require several
punching, so the dough should be checked every few hours. When needed, the entire dough
mass, or that amount required, is removed from the refrigerator, shaped into rolls; and pan
proofed until doubled in bulk. Most tread on roll dough formulas can be held in the refrigerator
up to 48 hours before baking if temperatures are carefully controlled. Yeast action will become
inactive at 38' to 42'F, but dough must not be subjected to lower temperatures. Too much gas
formation is characteristic of doughs held above 42'F. However, better quality rolls are produced
if yeast in roll formulas is adjusted for retarded dough use because over fermentation may result.
In doughs to be held over 48 hours an additional sugar will be required to furnish the yeast food.
Hard Rolls - The quality most sought after in -hard rolls, like that in French and Vienna breads,
is crispness of crust. To obtain the flavour, hard rolls must be thoroughly fermented or well aged
because young dough produces tough, rubbery crusts. Use of strong flour is necessary for
properly fermented or aged dough. About 1 ]/2 hours should be allowed before first punch and
3/;J hour for second. Varieties of hard rolls are round, french, vienna and seed. Procedure for
hard-roll production is as follow:
1. Use any French-bread formula, ferment as directed.
2. Scale dough into 1.5 to 2 kgs.
3. Round and let rest 10 to 15 minutes.
4. Flatten and cut into rolls (by hand or roll divider) and shape up in anyone of the
varieties described earlier.
5. Allow to rise until double in size.
6. Back hard rolls at 450'F. Use of steam to saturate oven is desirable to allow the dough
surface to expand and convert starch to dextrose which causes better browning.
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Difference between Breads & Bread rolls…
Properties Breads Bread rolls
Density 0.22 to 0.25 kg/m³ 0.20 to 0.25 kg/m³
Moisture content 36.8 to 40.4% wb 26.4 to 37 % wb
Temperature 200 to 230 ºC 175 to 190 ºC
Time 20 minutes 12 to 15 minutes
Glazing Not necessary Egg white + water
Leaning effect 2 to 5 % of length 3 to 7 % of length
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Bread Roll Machinery:-
Much of a baker’s art and craft involves simple tools. Learning to be a skilled baker requires
developing a great deal of manual skill using these tools. For example, a pastry bag is nothing
more than a cone-shaped piece of fabric or plastic, open at both ends. Although its construction
is simple and it requires no operating manual, hours of practice are required to become skilled at
using a pastry bag for decorative work. At the other extreme are large machines such as floor-
model mixers, ovens of many types, and dough-handling equipment such as molders, dividers,
and sheeters. Of these, perhaps only ovens are essential to a baker’s work. The other items are
important laborsaving devices that enable the worker to produce goods in large quantities with
greater speed. Without them, much of the work of a bakeshop would not be economically
feasible. Mixers, ovens, and dough-handling equipment take up most of this category.
[1].MIXERS
Mixers of various types are essential tools in the bakeshop. While small quantities of
doughs and batters can be mixed by hand, commercial baking in any quantity would be next to
impossible without power mixers. Several types are used in baking and pastry making.
Vertical Mixer
Also called planetary mixer, this is the most common type of mixer used in baking as well
as in cooking. The term planetary is descriptive of the motion of the beater attachment. Just as a
planet spins on its own axis while revolving around the sun, so the beater attachment spins on itsaxis while it rotates in an orbit to reach all parts of the stationary bowl. Tabletop mixers range in
capacity from 5 to 20 qt (4.75 to 19 L). Floor models are available as large as 140 qt (132 L). Vertical mixers have three main mixing attachments. The paddle is a flat blade used for general
mixing. The wire whip is used for such tasks as beating egg foams and cream. The dough arm or
dough hook is used for mixing and kneading yeast dough. Be sure to use the right size
attachment for the bowl. Using a 40-qt paddle with a 30-qt bowl could cause serious damage.
Also, make sure both the bowl and the mixing attachment are firmly in place before turning on
the machine. Additional special attachments are also available.
Spiral Mixer
Spiral mixers are designed for dough and heavy batters and are used primarily for making
large quantities of yeast dough for breads and bagels. Unlike vertical mixers, spiral mixers do not
have interchangeable bowls and agitator arms. The agitator arm is in the shape of a spiral, and
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both the bowl and the spiral arm rotate to develop the dough quickly and efficiently. Bowl
capacities range from 120 to 250 qt (113 – 236 L). Bowls may be removable or fixed, depending
on the model.
Horizontal Mixer
Horizontal mixers are large, industrial-size mixers capable of handling as much as several
thousand pounds of dough at a time .Each model is designed to work best with a specific range
of products, such as bread dough, pastry dough, or soft dough and batters.
[2].DOUGH-HANDLING EQUIPMENT
Dough Fermentation Trough
This item is used to hold mixed yeast dough during fermentation. Small operations might
simply use large mixing bowls on stands instead.
Divider
Dividers cut scaled pieces of dough into equal portions by means of a die or cutter attached
to a hydraulic or mechanical lever assembly. For example, a divider may cut a 3-lb piece of
dough (called a press) into 36 pieces, 11⁄3 oz each, for making dinner rolls. After dividing, the
individual pieces must be rounded by hand.
Divider-Rounder
This machine divides the dough as does a simple divider, and it then automatically rounds
the individual portions, greatly speeding makeup of the dough products.
Dough Sheeter
A sheeter rolls out portions of dough into sheets of uniform thickness. It consists of a
canvas conveyor belt that feeds the dough through a pair of rollers. To make thin sheets, the
dough usually must be passed back and forth through the rollers several times. The operator
decreases the space between the rollers after each pass.
Molder
A molder rolls and forms pieces of bread dough for standard loaves, baguettes, and rolls,
eliminating the need to perform these tasks by hand.
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Proofer
A proofer is a special box used to create the ideal conditions for fermenting yeast dough. It
does this by maintaining a preset warm temperature and humidity level appropriate to the
specific dough.
Retarder
Chilling or refrigerating yeast dough slows down or retards the rate of fermentation so the
dough can be stored for later baking. A retarder is a refrigerator that maintains a high level of
humidity to prevent the dough from drying out or crusting.
Retarder-Proofer
This machine is, as the name suggests, a combination retarder and proofer. Dough can be
retarded for a preset time, after which the machine switches to proofing mode and warms up to a
second preset temperature and humidity level. For example, breakfast breads can be made up the
previous day, held, and be fully proofed and ready to bake when the shop opens the next
morning.
OVENS
Ovens are, of course, the workhorses of the bakery and pastry shop and are essential for
producing breads, cakes, cookies, pastries, and other baked items. Ovens are enclosed spaces in
which food is heated, usually by hot air (except in the case of microwave ovens, which are not
especially useful in a bakeshop). Several kinds of ovens are used in baking. Steam is important in
the baking of many kinds of breads. Ovens used in bakeshops, including deck ovens, rack ovens,
and mechanical ovens, may have steam injected into them during part of the baking cycle.
Deck Oven
Deck ovens are so called because the items to be baked — either on sheet pans or, in the case
of some breads, freestanding — are placed directly on the bottom, or deck, of the oven. There are
no racks for holding pans in deck ovens. Deck ovens are also called stack ovens because several
may be stacked on top of one another. Breads baked directly on the floor of the ovens and not in
pans are often called hearth breads, so another name for these ovens is hearth ovens. Deck ovens
for baking bread are equipped with steam injectors. Wood-fired brick ovens are similar in
function to deck ovens in that items are baked directly on the oven floor. These ovens are used in
some operations that produce artisan breads, as well as in some restaurants that serve pizzas and
similar items. The heat is generated by a wood fire built inside the oven. This fire heats the thick
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brick floor and walls, which retain the heat enough to bake foods. Gas-fired brick ovens are
similar, but the heat is more easily controlled.
Rack Oven
A rack oven is a large oven into which entire racks full of sheet pans can be wheeled for
baking. Normal baker’s racks may hold from 8 to 24 full-size sheet pans, but racks made
specifically to go into rack ovens usually hold about 15 to 20 pans. Rack ovens hold one to four
of these racks at once. These ovens are also equipped with steam injectors. Although this usage
is not strictly correct, sometimes you may hear the term rack oven used for conventional ovens
such as those found in restaurant ranges because the pans are placed on racks rather than directly
on the bottom as for deck ovens.
Mechanical Oven
In a mechanical oven, the food is in motion while it bakes. The most common type is a
revolving oven, in which the mechanism is like that of a Ferris wheel. This mechanical action
eliminates the problem of hot spots or uneven baking because the mechanism rotates the
food throughout the oven. Because of their size, they are especially useful in high volume
operations. Revolving ovens can also be equipped with steam injectors.
Convection Ovens
Convection ovens contain fans that circulate the air and distribute the heat rapidly
throughout the interior. The forced air makes foods cook more quickly at lower temperatures.
Because the strong forced air can distort the shape of items made with batters and soft dough,
and because the air may be strong enough to blow baking parchment off sheet pans, convection
ovens are not as versatile for the baker as the other kinds of ovens.
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