FEDERAL UNIVERSITY OF MARANHÃO

DEPARTMENT OF CHEMICAL TECHNOLOGY

CENTER FOR EXACT SCIENCES AND TECHNOLOGY
DISCIPLINE: MICROBIOLOGY AND BIOTECHNOLOGY
PROF. DR. Victor Elias Mouchrek Filho
ALUNO: Amaury Feitosa Santos QI08130-50

BREAD INDUSTRY

São Luis-MA
 1. INTRODUCTION

Bread is a food made from flour, usually wheat or another

cereal, water, and salt, forming a dough with an elastic consistency that
it allows for various forms. This basic mixture can be added to
various ingredients, from fat to spices, including meat
(usually cured), dried fruits or candied fruits, etc.
There are two basic types of bread:
The leavened bread, to which yeast or leaven has been added to the dough
usually baked (roasted) in an oven, producing breads more or
less soft, where the cooked dough has air pockets.
The unleavened bread, that does not ferment, which produces generally flat breads,
more consistent; these can be baked in the oven or roasted in a
griddle (or frying pan), or even fried foods.

2. HISTORY OF BREAD

Prehistoric peoples probably began to make bread about

10,000 years ago. Initially, in ancient Mesopotamia, people
they used stones to grind the grains, mixing them with water and then cooking them
the mixture over the fire. Archaeologists found bread in the ruins of a
a village by a lake in Switzerland, where people lived around
4,000 years ago. A loaf of bread that was baked 3,500 years ago was
found at the site where it had been buried, in a tomb in Thebes, in
Egypt.
Before man learned to produce yeast, they stored a
a little of the raw dough from each batch to mix with the next one. Between
the batches, the dough would sour, or ferment, due to the action of airborne yeasts.
When mixed with fresh dough, it caused the growth of the whole
mass. Fermented mass is still used today for the production of
what é called bread of mass sick

The ancient Egyptians are credited with the discovery of the process of
fermentation; they used this principle around 2600 BC. The
Egyptians were probably the first to consider baking as
a form of art.. Some bas-reliefs found in Egyptian temples
showed that they already knew how to cultivate cereals since 6000 BC. The Egyptians
they were great beer drinkers and applied their knowledge about the
fermentation process for producing bread. The Greeks called
the Egyptians of "arthophagoi", or "bread eaters". The first testimony
written comes from Herodotus who, in 450 BC, wrote 'everyone is fearful
of fermented foods, but the Egyptians make a bread dough
fermented.
The Egyptians also created the first oven and began to use it.
various types of cereals to make flours and breads.
The Greeks, who attributed the origin of bread to the gods, gave it a
sacred character. We owe the Greeks the establishment of bakeries as
public commercial establishments, and they taught this to the Romans. A
great bread expansion in Rome caused the birth of the first
official bakers' association. Its members enjoyed a status
very privileged. They were free from some social duties and exempt from
many taxes. Baking became so prestigious during the Empire
Roman, which was considered on the same level as other arts, such as
sculpture, architecture or literature. Even politically, the dominant classes
they used bread to satisfy the people and make them forget their problems
economic originating yes expansion do Empire.

As the Roman legions brought bread to the Iberian Peninsula, despite

several references state that the bread-making process was already known
there, especially about fermentation because they used the foam of the
beer as yeast, which produced a lighter and fluffier bread of
that of the Romans, who still used the leftover old dough for the
fermentation.
The Romans improved the milling process, and as a result
they were the first to produce white bread. Before this, only made was
dark breads, made from whole grains. Around 100 BC, Rome had more than
200 commercial bakeries. A school for bakers was created by the Romans.
in the 1st century.

As bread grew in importance in people's lives

he began to be part of their religious traditions. For example, the Bible
reports that the ancient Hebrews made matzot before the flight from Egypt. The
Jews eat this type of bread during the Passover festival. The Church
The Catholic Church teaches that, during the celebration of the Mass, the priest transforms the
bread in the body of Jesus Christ.
Over the centuries, with the increase of travel and exchanges between the
countries, increases proportionally the varieties of bread. More and more
people everywhere learned about the different types of bread that are
made in the most remote areas of the world.
Few individuals know anything about the bread they buy, for this reason.
governments create laws to protect consumers. In the United States,
The Food and Drug Administration (FDA), a federal agency, limits the
quantities of moisture and starch outside of that of wheat flour that a
bread may contain. It is also specified that only wheat flour
whole grain can be used to make whole wheat bread. the FDA also
prohibits the use of chemical softeners in bread. Like a large bread
it may contain more air than a small one, but it should not weigh more than this one,
some states require that only certain types of bread can be sold
weights, and the packaging must contain these weights. Both federal laws
as state laws prohibit commercial names that may mislead
consumer to a deception. Other consumer protection laws require
that the labels indicate the baking date and list the quantities of
ingredients used in bread.

3. BREAD MANUFACTURING PROCESS

Commercial and industrial bakeries have machines that perform the stages
of measuring, mixing, kneading, baking, slicing, and packaging.
Skilled workers operate the machines and nothing is left to chance. The
ingredients are weighed precisely, the temperature and humidity
carefully controlled and all individual steps of the process of
baking are critically accompanied.

Each baker uses a special blend of flours, produced

by mixing types of wheat before or after milling. In the large
industrial bakeries the manufacturing process starts in silos on one floor
high enough that gravity automatically drives the flour or dough
from one machine to another.
After a final sifting, the flour is fed into scales that
they automatically weigh the correct amount and pour it into the mixer, a
pour down. Water or another liquid, such as milk, is also poured
in the mixer to form the dough, then the yeast is added and
other ingredients. The amount of flour needed is affected by
temperature and humidity of the bakery. In addition, the water temperature must
be exact in order to dissolve the yeast. The yeast can be killed if the
the water temperature is only a little above the recommended.
on the other hand, its growth may be slowed if the water is too cold.
In the next stage of the baking process, the dough is taken to the
fermentation room, where it is left for a determined period,
usually several hours. Then, a dividing scale separates the mass
in pieces with the exact weight for the molds. The rounders shape the
pieces in balls, which are sent to the top of the greenhouse, where
I will stay for a few minutes for you to recover from the division processes.
e rounding ensuring breads soft
 The balls fall from the oven to the molds, which give the exact shape.
of the bread, according to the mold to be used. The molds are placed in the oven,
where the final growth happens. The greenhouse has a temperature and
slightly higher humidity than the fermentation room. After this,
the shapes are taken to the oven, where they are baked at a temperature
above 204ºC for approximately 30 minutes. Low pressure steam
is injected into the oven to prevent the formation of crusts very quickly.
most large bakeries use tunnels, in which the molds run
on tracks or belts. Some ovens measure more than 30 meters long.
length and can bake more than 5000 loaves of bread per hour.
After baking, the breads are lightly cooled, and a slicer
cut them into uniform slices. Finally, the wrapper wraps the bread in
waterproof paper or plastic and sealed to keep the bread fresh
protect their flavor. The breads are then sent for marketing in the
stores and supermarkets.

4. NUTRITIONAL VALUE OF BREAD

Most people consume this food daily in, at least,

one of your meals. Bread is one of the components of the seven groups
basic foods, necessary for the maintenance of health and
growth of the human being. Without it, people would have to eat a
much larger quantity of other much more expensive foods to maintain
your health energy.
Bread is a source of B vitamins (thiamine-B1, riboflavin-B2 and
nicotinic acid-B5), calcium, magnesium, and phosphorus. The source of these nutrients is,
basically, wheat flour, the main ingredient of this product.
Meanwhile, other ingredients such as eggs, milk, cereals can be added,
fruits, other types of flours that will also contribute to the
nutritional enrichment of bread however, to a lesser extent.
As most of the vitamins present in wheat are found
mainly in the bran and the germ, parts of the grain removed during the
milling, flours should be enriched so that they contain, for
every kilogram, at least 3.66 mg of thiamine; 2.69 mg of riboflavin;
13.28 mg of vitamin B5 and 13.28 mg of iron. The addition of calcium and
Vitamin D is optional.
French bread
Quantity 1 bread (50g)
Water (%) 34
Calories 140
Protein (g) 4.73
Fat (g) 1.98
Ácido Graxo Saturado (g) 0.42
Monounsaturated Fatty Acid (g) 0.63
Polyunsaturated Fatty Acid (g) 0.65
Colesterol (mg) 0
Carboidrato (g) 25.33
Cálcio (mg) 54.95
Fósforo (mg) 42.51
Iron (mg) 1.54
Potássio (mg) 45.04
Sodium (mg) 289.98
Vitamin A (IU) Traits
Vitamin A (Retinol Equivalent) Traits
Tiamina (mg) 0.23
Riboflavina (mg) 0.17
Niacina (mg) 2
Ascorbic Acid (mg) Traits

Composition table of bread.

 5. Conclusion

Bread is often accused of making people gain weight (similar to all

carbohydrate-rich foods) which is why it is removed from habits
food for people who intend to control their weight. From a point of view
nutritional, bread belongs to the cereal group and should be consumed with
regularity, although in moderate amounts. Knew that in terms
nutritional a mixed roll (40g) corresponds to about 5 or 6
tablespoons of whole grain cereals (25g)? And despite that, the bread is
usually seen as a food to avoid while, on the contrary, the
Whole grains are considered beneficial for those who want to lose weight!
For example, a small mixed bread at breakfast and another one at
Afternoon snacks can be part of a balanced diet. But
these same two breads, if they accompany lunch and dinner (with rice,
pasta or potato), can contribute to weight gain.

In addition to being a good source of energy, bread also adds some

minerals (sodium and potassium) and fibers. These values depend on the type of
cereals used and whether they are refined or not. Some bread recipes
include the addition of fat, sugars, or proteins, to give it flavor or
consistency, or to increase its shelf life. These
differences are reflected in the caloric values, which can range from 195 calories
per 100g of whole grain rye bread has 260 calories per 100g of white bread.

We then saw that bread can and should be part of our habits.
food, when used correctly. Choose the bread you choose,
learn to dose it and also pay attention to what usually
accompanies: butter, cheeses, or cured meats. After all, who can manage
to resist a warm bread, just out of the oven?!