Where is bread manufactured

Currently about , — 1,, tonnes of wheat is imported for breadmaking, mostly from North America. Yeast requires moisture, food and warmth for growth. When these requirements are satisfied, the yeast grows. Its function in breadmaking is to:. Salt is an essential ingredient in bread. Baking The tins move slowly on a conveyor belt through a huge oven for about 20 minutes.

Depanning and cooling The baked loaves come out of the oven into the cooling area. Once cooled, it passes down the conveyor belt to be sliced if needed and bagged. Facts about flour How to store flour The role of flour in the diet Traditions, quotes and proverbs fab bread fab bread home Types of bread Misconceptions about bread Top ten benefits of bread Facts about bread Bread and obesity Bread does NOT cause bloating Chorleywood Bread Process Does bread make you fat?

However, as we can see from above, it can also be made from virtually any grain eg corn, barley, rye, millet, rice and amaranth.

The Origin of Bread. April 18, posted in Blog. DAVE W. How times have changed… By BC the Persians had invented a windmill system for milling grains, and Mexicans made the first stone-ground corn tortillas around BC. Interesting facts: The Great Fire of London in reportedly was started by a baker. The French Revolution is thought to have started because of French mobs demanding bread and you thought you liked bread. In the days of knights and lords, thick slices of bread called Trenchers were used instead of crockery.

Bonus: no washing up, just eat your plate. Giving Back With the Touch of a Button. Therefore, protein content has a major impact on dough expansion and loaf volume in bread making.

When gliadin and glutenin are hydrated and mixed, they form complex called gluten, which is a key component of bread dough.

Several enzymes such as alpha and beta amylase play an important role. Carbohydrates :. In its native state wheat starch exists in the form of starch granules.

The amylose and amylopectin are contained within these spherical granules in a rigid, semi crystalline network. Native starch granules are insoluble and resist water penetration. Water :. Water is the second largest ingredient of bread after flour. It is used in bread making to provide hydration of the dry ingredients. Hydration of the dry ingredients is important because the combination of water with gliadin and glutenin will produce the gluten network.

Water also will act as solvent and dispersing agent for other ingredients like salt, sugar, milk and others. The amount of water presence would influence the extensibility of the dough. Sufficient amount of water could lead to soft and sticky dough.

Insufficient water would cause formation of tough dough that could not be stretch. Excessive amount of water make the dough too sticky and difficult to handle and further results the bread becoming wet, soggy and susceptible to microbial spoilage.

Amount of water and temperature of water used in straight and sponge dough method are not the same. The amount used in the sponge dough method is higher compare to water used in straight dough method. It is because the sponge dough method needs extra water to mix the sugar and the yeast for the sponge making step. Water used in straight dough method is cold water. While the water used for sponge dough method is normal distilled water because the mixing time of the straight dough method is longer than the other one.

So, the temperature produced during mixing will be reduced. Yeast is the leavening agent used in bread making. The active yeast will show its property by producing bubbles when it mixed with water. This property only showed by instant dry yeast.

The other type of yeast does not show this property because they are already in the wet form. The active dry yeast can be used directly without needed to activate. Yeast will produce the carbon dioxide, the gas that form when the yeast ferment. The carbon dioxide produced is trapped in the gluten network thus make the dough expand in the oven. Thus, the fermentation of yeast helps to give bread its desirable volume.

The temperature needed to be control along the processing line because excess heat supplied will make the yeast over ferment that will produce bread with yeasty smell. The yeasts used for baking are strains of Saccharomyces cerevisiae.

The ideal properties of yeasts used in modern bakeries are as follows:. The sugar used in the bread making will act as the food supply for yeast.

The residual sugar after the yeast fermentation will used to contribute to the crust color due to the caramelization and browning reaction. The sugar used is brown sugar due to its smell very good compared to the common sugar. The brown color will make the crust slightly nicer.

The sugar also provides sweetness to the bread to improve the taste of the bread. The sugar may longer the shelf life of the bread because it can bind to the free water in the bread to reduce the water activity and thus reduce the ability of the microbial growth in the bread. Excess sugar in the dough will decrease the fermentation rate as the yeast competes with sugar for the water present in the dough.

The yeast action become slow and the dough will not rise. Salts :.