Cereal Technology

PRACTICE No. 07

Baking

I. OBJECTIVES

To know the methodology for making a type of bread.

Obtain a product in adequate quality conditions that guarantees its
consumption.

II. THEORETICAL FOUNDATION

Bread has been the staple of the diet for 7000 or 8000 years.
Initially, it was a flat pasta, unfermented, made with a dough of grains.
brutally crushed and cooked, most likely on flat stones
hot. During the 19th and 20th centuries, family trades gave way to the
construction of factories that increase the production capacity of
basic foods, including bread and bakery products, reaching
our days are marked by two somewhat opposing trends. On one hand, the
changes in lifestyle and the spread of freezers and ovens
microwaves have led to an increase in the demand for food (among them
the bread) easier to prepare and suitable for storage in
freezers. On the other hand, there is also a certain demand for food.
as similar as possible to the traditional food (Aleixandre and García, 1999). These
Two trends have had a significant impact on modern baking.

2.1. DEFINITION AND TYPES OF BREAD

Bread is the perishable product resulting from the baking of a dough obtained
for the mixture of wheat flour, edible salt, and drinking water, fermented by
species specific to bread fermentation, such as Saccharomyces cerevisiae.

The Spanish Food Code differentiates between two types of bread.

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1.- Common bread is defined as the one consumed regularly during the day, made with
wheat flour, salt, yeast, and water, to which certain ingredients can be added
technological aids and authorized additives. This type includes:

Crusty bread, with a hard crumb, Spanish or candeal, is made with cylinders.
refiners.

Flame bread or soft crumb bread is the one obtained with a higher proportion of water.
that the kneaded bread usually does not require the use of refining rollers in
its preparation.

2.- Special bread is one that, due to its composition, includes some additive.
special coadjuvant, due to the type of flour, due to other special ingredients
(milk, eggs, fats, cocoa, etc.), for not containing salt, for having not been
fermented, or for any other authorized circumstance, does not correspond to the
basic definition of common bread.

Some examples of special bread are:

Whole grain bread: it is one that is made using whole wheat flour, that is,
the obtaining by milling of the whole grain, without separating any part
art of the same.
Vienna bread: or French bread, is the flame bread that among its ingredients
includes sugars, milk, or both at the same time.

Sliced bread: the American one is the bread with a soft crust in which it is baked
the molds are used.
Cereal bread: it is made with wheat flour and another flour.
proportion not less than 51%, is named after this latter cereal.
Examples: rye bread, corn bread, etc.
Egg bread: milk bread, honey bread, and raisin bread, etc., are breads
specials that are accessed through the added raw material.

Bread is a good food, made with wheat flour to which it has been
added B-complex vitamins, folic acid, and iron.
The most important vitamins of the B vitamin complex are thiamine (B1),
riboflavin (B2), nicotinamide (B3), pyridoxine (B6), pantothenic acid, lecithin,
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choline, inositol, para-aminobenzoic acid (PABA), folic acid and
cyanocobalamin (B 12). These vitamins are involved in a wide range of
important metabolic functions and prevent conditions such as beriberi
and pellagra. They are primarily found in yeast and liver.

2.2. COMPONENTS OF A GOOD BREAD

FLOUR

Flour is obtained from the grinding of wheat. The white flour for bread is
extraída únicamente del trigo, por ser este cereal el único conocido por el hombre
that contains a proportion of two main proteins that when combined in
The presence of water forms the structure of the bread.

In the definition of the Codex Alimentarius, baker's flour is referred to as flour

of wheat for human consumption, made with common wheat, Triticum aestivum
L. or with branched wheat, Triticum compactum Host., or a mixture of the same,
that has been pre-packaged and is ready for sale to the consumer or is intended
to use it in the preparation of other food products; also for a
The term flour, without any other qualifier, designates
exclusively the product obtained from the grinding of the endosperm of the grain of
clean wheat. If it concerns other cereal grains or legumes, one must
indicate it, for example: corn flour, barley flour, etc. If in the flour
appears not only the endosperm, but all the components of the grain are called
whole wheat flour.

Composition of flour

The average composition of bread flours varies between the following

values:

Humedad: 14%.
Proteins: 9 - 12% (minimum 9% with gluten content being higher than)
5.5%.
Starch: 69 - 72%.
Minerales (Cenizas): 0.45 - 0.60%.
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Fatty materials lipids from: 1.20 to -4%.
Azúcares (glúcidos): 1 - 2%.
Cellulosic materials: 3%.
Hydrolytic enzymes: amylases, proteases, etc.
Vitamins: B1, B2, B3, B6, pyridoxine, E.
THE YEAST

It is a de-foaming agent. It can be used in granule form.

dehydrated or in the form of a pressed moist cake, in both cases consists of
millions of living cells of Saccharomyces cerevisiae. The yeast ferments the
simple sugars producing carbon dioxide and alcohol. Its activity ceases
when the product enters the baking process, its enzymes are inactivated and the
carbon dioxide production by fermentation stops (Technical Standard
Peruvian 205-027-1987-ITINTEC). It is industrially prepared from crops
generally pure from Saccharomyces cerevisiae. It is marketed in different
forms: pressed, liquid, active or instant dehydrated, in flakes. It has
application in all current bread-making systems. The functions
the functions of yeast in baking are:

Make fermentation possible.

It conditions the dough and the final product, it is lighter and of better quality.

acceptance.
Increases nutritional value.
It gives the pleasant characteristic taste of bread.

In general, the usual yeasts in baking processes exhibit activities

alpha glucosidase (maltase) and beta fructosidase (inverted enzyme), through which
they can hydrolyze maltose and sucrose. The hydrolysis of the latter occurs
immediately during the kneading, being the main contributor to the
initial contents of the mass in the monosaccharides glucose and fructose, since the
the levels of them in the flour are very small. Sucrose is hydrolyzed
more quickly than the constituent hexoses are consumed. Thus, the sequence
of processes associated with yeast metabolism and, linked to them, the
The phases of mass lifting are three:
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Rapid consumption of free sugars (glucose/fructose) present in the
flour, which begins from the contact of the yeast with the flour (in the
mixer). The majority of the gas that has been produced so far
this phase (especially in long kneadings with resting periods
intermediate) is evacuated during the mass forming.
Slow consumption of sugars that have been produced by degradation of
starch (associated with the actual fermentation phase).
Last fermentation, which takes place in the oven until the dough acquires the
temperature of 55 ºC, at which yeasts die. The last impulse of
the dough increases its volume.
Salt

Its main objective is to give flavor to the bread. It is also important because it makes the

more tenacious dough acts as a regulator of fermentation, promotes coloring

from the crust during cooking and increases water retention capacity in
the bread. It also strengthens the gluten, as it allows the dough to retain
water and gas. The salt gives an even whiter color to the crumb.

SUGAR

Sugars are common ingredients in baking as they fulfill

multiple functions as enhancers of aroma, flavor, softness, durability, and
also because they are regulators of fermentation, sources of nutrients and
allow for increased performance. Different types can be used
sugars such as those from cane, beet, invert sugar, dextrose, syrups of
glucose and honey. Employment levels can range from 0% in breads of
hard crust up to 20% or more, in sweet breads.

Sugar helps in the quick formation of the bread crust due to the
they would caramelize the sugar allowing the oven temperature not to enter
directly inside the bread so that you can cook it and also to prevent the
water loss.

2.3. BAKING TECHNOLOGY

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There are three general systems for bread making that are determined
mainly due to the type of yeast used, they are the following:

Direct: It is the least frequent and is characterized by using exclusively

commercial yeast. It requires a resting period of the dough of about 45
minutes before the division of it. It is not useful in mechanized processes
with automatic volumetric division. The characteristics of this type are:

The incorporation of fat in the formula that facilitates texture and

battering of the dough.
An accelerated oxidation, by incorporating ascorbic acid, whether through a
concentrated enhancer or because we add it in a percentage
of four grams for every 50 kg of flour. It is important to take into account
that the flours are sufficiently extensible, otherwise they
turn into tenacious masses.
For quick and intensive kneading by mixing quickly.
all the ingredients.
It tends to be a soft mass when incorporating more water than usual.
Elimination of the prior fermentation.
An increase in the percentage of yeast that facilitates fermentation
quick.

Usually, with this system, 10% more yeast is added than the
employee in the sponge method. The kneading is maintained until all the
ingredients have formed a single body producing a soft and elastic mass.
The final temperature of the dough depends on the process of making the bread, this
It should range between 21 °C for rapid processes to 25 °C in artisanal processes.
In addition, it greatly influences whether the mixing area is climate-controlled or not.

Mixed: It is the most common system in the preparation of regular bread. It uses
simultaneously sourdough (natural yeast) and commercial yeast. Requires
a rest period prior to the division of the mass of only 10-20 minutes. It is the most

recommended when the division of the mass is done by means of a divider

volumetric.
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Sponge or "poolish": it is the system universally used in the
the preparation of French bread and especially of sandwich bread. It consists of
prepare a liquid dough (sponge) with 30-40% of the total flour, the
totality of the yeast (commercial) and as many liters of water as kilos of flour.
Let it rest for a few hours, incorporate the rest of the flour and water and from there
from there the process is the same as in the direct method.

2.4. BREAD MAKING PROCESS

With the specific characteristics of each production system and

for each type of bread, the production process consists of the
next stages:
Kneading.
Its objectives are to achieve the intimate blending of different ingredients and
to achieve, through the physical work of kneading, the characteristics
plasticity of the dough, as well as its perfect oxygenation. The kneading is
carried out in machines called mixers, which consist of a
mobile trough where the ingredients are placed and of an element
mash tun whose design somewhat determines the different types of
mixers, especially those with arms of varied movements (system
Artofex) and the spirals (a single arm shaped like a "pig's tail")
more commonly used today.
2. Division and weighing.
Its goal is to give the pieces the right weight. If it is about pieces
large ones are usually weighed by hand. If they are small pieces, they
You can use a hydraulic splitter, weighing a fragment by hand.
multiple of the number of pieces that the divisor gives. In the large ones
bakeries where the hourly output ranges between 1000 and 5000
For pieces, continuous volumetric divider is usually used.
3. Hollow or rounded.
It consists of shaping the mass fragment into a ball, and its purpose is
reconstruct the structure of the dough after the division. It can be done at
Man, if the low production or the type of bread advises it. Or it can
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to be carried out mechanically by means of bolas being the most
frequent ones formed by a rotating truncated cone.
Rest.
Its goal is to let the dough rest so that it can recover from the
degassing suffered during the division and rounding. This stage can
to be carried out at room temperature in the workshop itself or
much better in the so-called bag chambers, in which there
they control the temperature and the time of permanence in it.
5. Formed.
Its aim is to give the appropriate shape to each type of bread. If the
The piece is round, the result of rounding already provides that shape.
If the piece is large or has a special format, it is usually made at
hand. If it is about bars, which often account for more than 85% of the
bakery production is carried out using machines
bar forming machines in which two rollers rotate in the direction
on the contrary, they crush the mass fragment and roll it onto itself.
with the help of a fixed fabric and a movable one.

6. Fermentation.
It basically consists of an alcoholic fermentation carried out
for yeasts that convert fermentable sugars into ethanol,
CO2 and some by-products. In the case of using yeast
Other fermentations are produced to a lesser extent from masa.
by bacteria. The objectives of fermentation are the formation
of CO2, so that when retained by the mass it expands, and to improve
the flavor of bread as a consequence of the transformations that
the components of the flour suffer. In a broad sense the
fermentation occurs during the entire time that passes since
that all the ingredients have been mixed (kneaded) until the
the dough inside the oven reaches about 50 ºC in its interior.
7. Cut.
Intermediate operation that is done after fermentation, just
at the moment the bread is going to be placed in the oven. It consists of
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by practicing small incisions on the surface of the pieces. Its
The objective is to allow the development of the bread during baking.
8. Cooking.
Its goal is the transformation of the fermented dough into bread, which
involves: evaporation of all the ethanol produced in the fermentation,
evaporation of some of the water contained in the bread, coagulation of the
proteins, transformation of starch into dextrins and smaller sugars
and the parching of the crust. The cooking is done in ovens at
temperatures ranging from 220 to 260 ºC, although the interior of
the mass never reaches above 100 ºC. The ovens used in
Bakeries can be continuous (tunnel ovens), when possible.
feed them with an unlimited sequence of pieces, or discontinuous
when once loaded with all the pieces, one must wait
to be cooked in order to extract them and introduce a new load (ovens of
solera, floor ovens, cart ovens, etc.). After cooking and
cooling the bread is ready for consumption, still, the process
complete may involve slicing and/or packaging.

3. MATERIALS AND EQUIPMENT

Materials and Equipment:

Scale
Horno
Raw material
RAW MATERIAL QUANTITY
Flour 1 kg
Yeast 8g
Sugar 50 g
Salt 12 g
Lard 80 g

4. PROCEDURE
Weigh all the ingredients (flour, sugar, yeast, butter).
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2. Mix and knead (add as needed for the mixture)
quantity of water)
3. Divide the dough and make balls the size you want the bread.
4. Let the dough rest until it rises.
Then it will be taken to the oven at 250°C for 10 minutes.

[Link] cool and proceed to make the sensory analysis of the bread.

FIGURE N° 01: FLOW CHART OF BREAD MAKING

Reception of raw material

Kneading

Heavy or division

Bent or twisted

Rest or prefermentation

Graduated

Fermentation

Cut

Cooking
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[Link]

The following table shows the organoleptic characteristics that the

elaborated bread.

Table No. 1: Data obtained from the organoleptic characteristics

CHARACTERISTICS
organoleptic
Color
Characteristic of the baked bread.
Smell
Characteristic of the bread (neither sour nor bitter)
Flavor
The bread is hard because it is not
Texture we activate the yeast and the crumb is hard and
porous.
It has a small size and the shape of
Appearance Bread is not uniform. The crust is color
yellowish brown.
Source: Own Preparation (2018).

6. CONCLUSIONS

The process of making classic bread was learned,

ingredients and the procedure to which they were subjected until
to arrive at the making of the bread itself.

Skill was acquired in the handling of materials and equipment used.

in the processing of breads.

Regarding the sensory analysis, a color, smell and

sui generis flavor, that is to say, characteristic of the bread, despite the fact that it was

prepared under inadequate conditions.

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VII. DISCUSSIONS

According to a paper presented by the students of the professional school of

agro-industries of the National University of Huancavelica in the
preparation of bread with yolk, they take into account that the ingredients
They should be at room temperature before mixing them, except for the yeast.
which must dissolve at body temperature, at 37 ºC; and they consider
necessary to use colder or hotter water to achieve the result
final. (Aquino & [Link], 2013), similar to our experience, in our
The dry yeast was dissolved in hot water, that is to say it was taken
consider the temperature of the water.

Flecha Manuel (2015) states that an initiating element of the process of

Kneading is the water, which will make possible the formation of gluten and the activity.

of a series of physical-chemical processes that, together with the

Mechanical work will form the mass. In our practice, the use was made of
of water after mixing all the ingredients observing in the
final product the formation of gluten due to the texture of the bread.

(Morales & Buskens, 2002) conclude that in general it can be summarized

the larger the size, the lower the temperature and longer cooking times;
smaller size, higher temperature, and shorter cooking times. In
the practice carried out can differentiate these parameters, having the bread
average a medium size, that’s why it needed lower temperature and
shorter baking time.

VIII. BIBLIOGRAPHY

Codex Standard 152-1985 "CODEX STANDARD FOR THE

Wheat Flour

J. M. Mesas; M. T. Alegre (2002); BREAD AND ITS PROCESS OF

PREPARATION - Food Science and Technology, December,
year/vol. 3, number 005; Mexican Society of Nutrition and
Food Technology Reynosa, Mexico pp. 307-313
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Flecha Manuel (2015). Processes and techniques of baking.

p. 14-84. Retrieved on September 19, 2016.

Morales, M., & Buskens, H. (2002). area and gastronomy.

Recovered on September 20, 2016, from
[Link]
[Link]

IX. ANNEXES