BREAD HISTORY

Bread is one of the oldest prepared foods. Evidence from

30,000 years ago in Europe revealed starch residue on
rocks used for pounding plants. It is possible that during
this time, starch extract from the roots of plants, such as
cattails and ferns, was spread on a flat rock, placed over a
fire and cooked into a primitive form of flatbread. Around
10,000 BC, with the dawn of the Neolithic age and the
spread of agriculture, grains became the mainstay of
making bread. Yeast spores are ubiquitous, including the
surface of cereal grains, so any dough left to rest will
become naturally leavened.
There were multiple sources of leavening available for
early bread. Airborne yeasts could be harnessed by
leaving uncooked dough exposed to air for some time
before cooking.
 Pliny the Elder reported that the Gauls and Iberians used the
foam skimmed from beer to produce "a lighter kind of bread
than other peoples." Parts of the ancient world that drank
wine instead of beer used a paste composed of grape juice
and flour that was allowed to begin fermenting, or wheat bran
steeped in wine, as a source for yeast. The most common
source of leavening was to retain a piece of dough from the
previous day to use as a form of sourdough starter.
In 1961 the Chorleywood bread process was developed,
which used the intense mechanical working of dough to
dramatically reduce the fermentation period and the time
taken to produce a loaf. As a result, bread can be produced
very quickly and at low costs to the manufacturer and the
consumer.
Recently, domestic bread machines that automate the
process of making bread have become popular.
FLOUR MILLER BEFORE
FLOUR MILLER TODAY
SOME OF THE FLOUR MILLER IN THE
PHILIPPINES
 PHILS FOREMOST MILLING CORPORATION
Manila Harbour Center, Tondo, Manila

 WELLINGTON FLOUR MILLS

Pasig Boulevard, Pasig City

 GENERAL MILLING CORPORATION

Mactan, Cebu

 San Miguel Corporation

 Universal Robina Corporation
HOW BREAD WAS COOKED?
OVEN TODAY
BREAD BEFORE
BREAD TODAY
BREAD INGREDIENTS
BREAD INGREDIENTS

 FLOUR

- Flour is the basic ingredient and backbone in

baking. The most commonly used flours are
milled from wheat. The types of wheat grown in
America can be separated into two basic
categories, hard or soft. The main difference
between the two is the protein quantities in the
wheat.
WHEAT
KINDS OF WHEAT FLOUR
BREAD FLOUR

A variety of unbleached flour that is

typically milled from hard wheat. The
protein contained in bread flour exceeds
that of all-purpose flour (14%). It is a flour
that is high in gluten, due to the higher
protein, that assists the dough in rising. A
handful of bread flour will feel coarse and
will look slightly off-white.
ALL PURPOSE FLOUR

Ground wheat flour with a protein

content between 10 - 12 percent. This is
the general purpose flour used in most
baking and cooking recipes.
CAKE FLOUR

is a weak or low-gluten flour made from

soft wheat. It has a soft, smooth
texture and a pure white color. Cake
flour is used for cakes and other
delicate baked goods that requires low
gluten content. It contains 7-9% protein
content.
 WHOLE WHEAT FLOUR

Whole wheat flour is made by grinding the entire wheat kernel,

including the bran and germ. The germ, which is the embryo of a
new wheat plant, is high in fat, which can become rancid. This is
why whole wheat flour does not keep as well as white flour.

Because it is made from wheat, whole wheat flour contains

gluten, so it can be used alone in bread making. However, a
bread made with 100 percent whole wheat will be heavy
because the gluten strands are cut by the sharp edges of the
bran flakes. Also, the fat from the wheat germ contributes
slightly to the shortening action. This is why most whole wheat
breads are strengthened with white bread flour.
SELF RISING FLOUR

Flour that has additional ingredients such as

leavening agent, sugar etc. or what we called
pre-mixed flour
BREAD INGREDIENTS…..

SUGAR

- Sugar has several functions in baking. It is the

food for the yeast and adds sweetness and
flavor. Sugar creates tenderness and finesse of
texture, it gives color to the crust of bread, and
increases the shelf life by retaining moisture.
TYPES OF SUGAR

 Granulated Sugar

Regular granulated, also called fine

granulated or table sugar, is the most
familiar and the most commonly used.
SUGAR…

Confectioner’s or Powdered Sugars

These sugars are ground to a fine

powder and mixed with a small amount
of starch to prevent caking.
SUGAR…

Brown Sugar - is mostly sucrose, but it

also contains varying amounts of
molasses and other impurities. The
darker grades contain more molasses.
SUGAR…

 MOLASSES
Molasses - is concentrated sugar cane
juice. Molasses retains moisture in baked
goods and so prolongs freshness.
BREAD INGREDIENTS….

FATS (OILS)

- Fat tenderizes bread and softens the texture.

Fats add moisture and richness and increase
shelf life. Shortening shortens the gluten
stands and tenderizes the product.
TO SHORTEN THE GLUTEN STRANDS..

OILS

FATS
BREAD INGREDIENTS….

YEAST

Yeast is a natural leavening agent used in breads.

Fermentation is the process by which the yeast acts
on the sugars and changes them into CO2 and
alcohol. This creates a release of gas and produces
the leavening action in yeast breads. Yeast comes in
two forms: compressed or active yeast. Compressed
yeast is more perishable, is stored in the refrigerated
section, and should never be frozen.
CHEMICAL LEAVENERS:

Baking soda - is the chemical sodium bicarbonate. If

moisture and an acid are present, soda releases
carbon dioxide gas, which leavens the product.

Baking powder - are mixtures of baking soda plus

an acid to react with it.

Because baking powders do not depend on acid

ingredients for their leavening power in a formula,
they are more versatile.
BREAD INGREDIENTS….

SALT

Salt strengthens gluten structure and makes it

more stretchable, thus improving the texture of
the bread. It inhibits yeast growth, helps control
fermentation in dough, and prevents the
growth of undesirable wild yeast. Salt is a
necessity for flavor.
BAKING INGREDIENTS…

LIQUIDS:
Since gluten proteins must absorb water before they can
be developed, the amount of water in a formula can affect
toughness or tenderness.

In general, the more dough or batter is mixed, the more

the gluten develops. This is why bread doughs are
kneaded for a long time, to develop the gluten. It is
possible to over mix bread dough, but fairly difficult to do
with hand kneading.
BAKING INGREDIENTS…

WATER:

Water temperature is very important

when dissolving yeast. The correct
temperatures are 100ºF for fresh yeast,
110ºF for active dry yeast.
BREAD INGREDIENTS…

EGGS

Eggs add moisture, richness, flavor and

color to baked goods.
EGGS CAN BE CHECK….

• Shell should be rough not fine

• Egg against the light will be clear, not
dark
• Egg in shell will sink to the bottom
• Egg when opened in a plate yolk still
whole and in the center
CHOCOLATE AND COCOA

Chocolate and cocoa are derived from cocoa or cacao

beans. When the beans are roasted and ground, the
resulting product is called chocolate liquor, which contains a
white or yellowish fat called cocoa butter.

Cocoa is the dry powder that remains after part of the cocoa
butter is removed from chocolate liquor.

Dutch process cocoa - is processed with an alkali. It is

slightly darker, smoother in flavor, and more easily dissolved
in liquids than regular cocoa.
FORMS OF CHOCOLATES

Bitter or Unsweetened Chocolate - pure chocolate liquor

and has 50% cocoa butter.

Sweet Chocolate - is bitter chocolate with the addition of

sugar in varying amounts. if the percentage of sugar is
low, it is sometimes called semisweet or bittersweet.

Milk Chocolate - is sweet chocolate with the addition of

milk solids. It is used primarily in candy making.
SPICES AND SEEDS

The most important spices in the bakeshop are

cinnamon, nutmeg, mace, cloves, ginger,
caraway, cardamom, allspice, anise, and poppy
seed.
Because spices are used in small quantities, it is
not much more expensive to use the best quality,
and the results are superior.
Spices should be measured by weight unless the
quantity is so small that measuring spoons are
necessary.
EXTRACTS AND EMULSIONS

Extracts are flavorful oils and other substances dissolved in

alcohol. These include vanilla, lemon and bitter almond.

Emulsions are flavorful oils mixed with water with the aid of
emulsifiers such as vegetable gums. Lemon and orange are
the most frequently used emulsions.

The flavorings of extracts and emulsions may be natural or

artificial. Natural flavorings give the best results, but they are
often expensive. Artificial flavorings must be used in
moderation to avoid creating strong or undesirable flavors in
baked items.
QUICK BREADS
QUICK BREAD…

A type of bread that is takes very little time

to make and is most often prepared with a
batter instead of a dough. The rising agent in
the bread reacts quickly when mixed with
moisture and heat, causing the bread to rise
without having to set for a long period of
time.
MIXING METHOD OF QUICK BREADS

 MUFFIN METHOD (blending)

1. Combine the dry ingredients

2. Combine the liquid ingredients
3. Melt the fat and add to the liquid ingredients
4. Combine the wet and dry ingredients with a
minimum of stirring.

Excessive stirring will cause the over development

of gluten that would result to a smaller, less tender
muffin with tunnels and a peaked crust.
BISCUIT METHOD (CUTTING)
1. Combine the dry ingredients.
2. Combine the liquid ingredients and the egg(s).
3. Cut the fat into the flour mixture until the
mixture has a coarse texture.
4. Combine the wet and dry ingredients. Be
careful not to overmix. Once a ball of dough
forms, it can be kneaded briefly.
BISCUIT METHOD…

Cutting the fat into the flour will cause layers to

form through the dough. These layers are what
makes a biscuit flaky. Again, be aware that over
handling the dough will result in biscuits that are
less tender and flaky than they should be.
CAKE METHOD (CREAMING)

1. Cream the fat and sugar together.

2. Beat the egg(s) then add to fat and sugar mixture
and beat well.
3. Add the sifted dry ingredients alternately with the
liquid ingredients, beginning and ending with the dry
ingredients. After each addition, stir to combine the
ingredients then beat briefly.
4. Fold in any flavorings, fruits, and nuts.
CAKE METHOD…

Creaming the fat with the sugar and then with

the eggs incorporates a lot of air which will
help to leaven the baked product. While
overbeating is still a possibility, the greater
amount of fat (a tenderizing ingredient) in
recipes using the cake method lessens the
risk of producing a tough product.
KINDS OF DOUGH
WHAT IS DOUGH?

A soft, thick mixture of dry

ingredients, such as flour or meal,
and liquid, such as water, that is
kneaded, shaped, and baked,
especially as bread or pastry.
  Lean Dough
are made of just the basic ingredients for bread
(flour- yeast-salt-a little sugar and shortening)

 Rich Dough
contains added ingredients such as more sugar,
butter, nuts, fruits, eggs and condiments, milk is
often used too.
METHOD OF MIXING DOUGH
STRAIGHT DOUGH METHOD

all the ingredients are mixed together

and there is no initial fermentation.
SPONGE DOUGH METHOD

there is a preliminary fermentation of

the yeast, water and part of the flour
after which the remaining ingredients
are added.
 NO KNEAD METHOD

this is made from batter instead of a dough,

kneading and shaping are eliminated.
 BASIC STEPS IN BREADMAKING
Dissolve yeast in warm water with a little
sugar
For yeast to be activated, it needs moisture,
warmth and a little sugar to feed on.
Add the remaining ingredients and mix to
form a dough
Mixing can be done in two ways; the straight
dough method and the sponge method
 Knead the dough until it is smooth and
elastic

Using the hand or the mixer, manipulate the

dough with rhythmic pressure until the gluten has
developed and the dough has become elastic with
blisters forming at the surface.
Over kneading is not likely happen if kneading is
done by hand, but is possible in machine mixing.
Dough that is over kneaded will produce bread
of small volume and weak crumb while a dough that
lacks kneading will produce bread that is heavy,
small in volume and compact.
 Cover the dough and let rise until double in
bulk
This is called fermentation and it is when
yeast produces carbon dioxide gas to make the
dough light and porous. Keep the dough in a
greased bowl covered with a damp cloth to
prevent drying out. To test dough has
fermented, press two fingers into the dough. If
the indentation remains then it has risen enough.
 Punch down the risen dough
Put your fist into the center of the dough,
bring the edges towards the center then turn
over. This is done to expel extra carbon dioxide
gas and to break-up large air spaces. This way
there is also redistribution of the yeast and
other ingredients.
 Shape the dough into desired sizes and
forms
After punching down and before shaping, the
dough can first be rested so it will be easier to
handle. For uniformity and accuracy, dough can
be weighed according to desired size. When
putting dough into the pans, make sure there is
enough space for the second rising.
 Proof the shaped dough
The shaped dough are again covered and
allowed to rise until double in volume. At this
stage, the dough regains the gases lost insuring a
light product.
Bake the bread until done
The bread is baked in pre-heated oven until
its inside is dry and the top is golden brown. To
test if bread is done, remove it from the pan. If it
is slips out easily then it is baked. It is also done
when you hear a hollow sound when you tap the
bottom of the bread. Also try pressing the bread
down, if it springs back to the original shape then
it is ready.
MIS-EN-PLACE AND SAFETY FIRST