NATIONAL AGRARIAN UNIVERSITY LA MOLINA

FACULTY OF FOOD INDUSTRIES

BREAD MAKING
T.A.P.A.

MEMBERS
Gil Sánchez, Paola
Jimenez Rivera, Michelly
Paricahua Martinez, Ana Gabriela

PROFESOR: Ruly Teran

CURSO:Taller tecnológico II

Lima–Peru
2014
I. INTRODUCTION

Hace algunos años el pan se convirtió en el alimento diario para el consumo

human. In our times, technological advancements have been totally
surprising, and has caused the production of any product to result
easier, faster, and safer, however, it has also caused an increase in
competition in the market for both direct and indirect competitors. A
A particular case is the production of bread, which has had to innovate its
products through technological innovation.

Baking is a continuous process in which several operations are carried out.

in a chained manner, following an order until achieving a highly
digestible called "Bread". During the bread-making process, they are converted
a group of properly balanced ingredients, presented in a formula
with the quantities indicated the weight, generally in grams, and their
equivalents in percentages. The preparation of bread is done with sour doughs.
what are mixed crops of lactic acid bacteria and yeasts that grow from
spontaneously in cereals. These bacteria ferment the sugars
forming acetic acid, ethanol, lactic acid, and CO2 depending on the species.
Yeasts also contribute to gas formation through fermentation.
from sugar to ethanol and CO2. The acids provide the product with
flavor, while the fermentable sugars and the fraction of lactic bacteria
and yeasts that are gas producers are responsible for porosity and
lightness of the mass.

II. OBJECTIVES

To know the methodology for making hamburger buns.

Obtain a product in suitable quality conditions that guarantees its

consumption.

Understand the importance of each stage of the preparation process of

burger bun
III. BIBLIOGRAPHIC REVISION.

3.1. Definition of bread

According to Repo-Carrasco (1998), bread is the leavened spongy product.

Pascual et al. (2008) define bread as the product obtained from a dough
cooked and fluffy made of wheat flour, salt, water, and yeast, perfectly
baked. Additionally, fat and other ingredients can occasionally be added.
improvers.
The composition of a dough for bread can include 3 main groups of
ingredients:

 Basic ingredients: wheat flour, water, salt, and yeast

 Complementary ingredients: sugar, fat, milk, and eggs
 Improvers and additives: substitute flour, malted products,
enzymes, lecithin, gluten, ammonium chloride, anti-mold, etc. (Pascual et al.
et al., 2006.

3.2. Classification of breads

Common pancakes are the perishable product resulting from cooking a batter.
obtained by mixing wheat flour, edible salt, and drinking water, fermented
for species of microorganisms specific to bread fermentation, such as
Saccharomyces cerevisiae. According to the percentage of water, two types are distinguished.
of common bread: the kneaded bread, with a hard crumb, Spanish or candeal and the bread of
soft crumb (Gil, 2010).
Special breads those that carry flour from another cereal in a
minimum proportion of 50% (rye or oat bread), incorporating others
ingredients (enriched bread, Vienna bread, egg bread, milk bread, raisin bread,
honey, gluten bread, etc (Gil, 2010).

3.3. Ingredients in the making of hamburger bread

Flour
Wheat flour is generally used, which contains a special protein,
gluten, capable of forming an elastic framework that retains the bubble of
gases produced by yeast (Erquiaga, 1998).

According to Zapata (2010), it has a structural function:

 Protein (gliadin + glutenin) + water forms a viscoelastic material (gluten)

 Starch + water + heat forms a viscous paste that gelatinizes afterwards.
baked.
 During storage, the starch crystallizes (retrogradation) and
contributes to the firmness of the bread (largely a cause of aging).
 Protein content in bread flour: 11-13% (based on 14% of
humidity.

Yeast
Active yeast, whether compressed or dry, is a special living organism for the
bread making. It causes fermentation that manifests in the texture
porous, lightweight, and uniform which is the characteristic of products with yeast.
Its function is to form carbon dioxide during the fermentation process.
which in turn produces the elevation of the mass, giving it a delicate flavor and
aroma (Erquiaga, 1998).
According to Zapata (2010), it has a leavening function:
 Produce CO2and ethanol from the fermentation of fermentable sugars.
 Biochemically condition the mass
 Forming its precursors Rome
 The speed of fermentation is controlled by temperature.
availability of nutrients water level pH sugar concentration
salt and the level and type of yeast.

Sugar and yeast

Yeast and sugar combine to form carbon dioxide that
it enables the rising, the sugar tends to give the crust a golden color,
while water acts as a reducer of mass growth (Erquiaga,
1998).
According to Zapata (2010), sugar serves as a source of energy for the
yeast
 Fermentable carbohydrates
 Flavor; residual sugars, fermentation by-products, compounds
of the Maillard type during baking.
 Crust color; result of caramelization (sugar + heat) and
non-enzymatic browning (reducing sugar + amino acids).

Salt
According to Zapata (2010), it has the function of enhancing flavor.
 Helps to control fermentation
 The dough hardens through interaction with gluten.
 Extend the development time of the dough (the later addition in the
dough reduces the kneading time by 10 to 20%
 Flavor

Milk
According to Zapata (2010), it has the function of improving color and providing nutrients.
 Provides protein (high in lysine) and calcium
 Improves the flavor
  Color of the crust (browning reaction and caramelization)
 Reduce negative effects and liquid ferments

Lard or fat
Almost all yeast products are made with a little bit of butter,
fat, margarine or oil, which modify the gluten giving it more elasticity to
the dough (Erquiaga, 1998). Some of its functional properties are attributed to
its effect on the gas retention capacity of the mass. In the products of
In baking, fats are used to improve the texture of the crumb.
According to Zapata (2010), it has the function of a lubricant.
 Facilitates the expansion of gas cells in the dough
 Lubricates and facilitates the cutting of breads
 Extends the lifespan
 Smooth the crust

Enhancer
According to Zapata (2010), it serves to give strength to the mass.
 Improves the volume and texture (strengthens the gluten with the formation of
disulfide links through the oxidation of the triol group
 Color change of flour (bleaching of flour by oxidation of the
carotenoids and xanthophylls

Water
According to Zapata (2010), it has the function of hydration.
 Hydrate the protein to form gluten.
 Hydrated pentosans (polysaccharides of the cell wall of the flour not
amylose) and damaged starch granules
 Solvent, dispersing agent and medium for chemical reactions and
biochemicals
 Helps with the movement of the mass.

3.4. Preparation of hamburger bread

Kneading
Its objectives are to achieve the intimate blending of the different ingredients and
to obtain, through the physical work of kneading, the plastic characteristics
of the dough as well as its perfect oxygenation. The kneading is done in machines
known as kneaders, which consist of a mobile trough where the
ingredients and a kneading element whose design somewhat determines
the different types of mixers, being those with various arm movements
(Artofex system) and the spirals (single arm in the shape of a 'pig's tail')
most commonly used today (Mesas and Alegre, 2002).
 Its main objective is to evenly distribute the ingredients.
additives, facilitating water absorption (in quantitative terms, 50% of the water
the starch intake was added and the other 50% the proteins and pentosans,
introduce air into the dough as a source of carbon dioxide evolution and
develop the gluten (three-dimensional network formed by the insoluble proteins of
triglycerides united by disulfide bridges, which prevents the release of carbon dioxide
produced by the yeasts). Wheat is the only cereal that forms a network of
gluten (Gil, 2010).

b) Division and weighing

Its goal is to give the pieces the right weight. If they are large pieces, it
They are usually weighed by hand. If it is small pieces, a divider can be used.
hydraulics, weighing by hand a fragment of mass multiple of the number of pieces
which gives the divisor (Mesas and Alegre, 2002).
The division allows obtaining pieces of the desired size and can be manual or
mechanics. The mechanical division can be done by weight or by volume of the
mass; for the use of this last procedure it is required that the masses
should not be preferred (Gil, 2010).

c) Rounded
It consists of shaping the fragment of dough into a ball, and its objective is to reconstruct.
the structure of the dough after the division. It can be done by hand, if it is lowered
production or the type of bread so advises. Or it can be done mechanically
for fear of boleadoras (Mesas and Alegre, 2002).
With the rounding, the air is removed, the gluten is recomposed, and a shape is formed.
smooth and dry surface necessary for passing the dough through the machines
shaping without tearing; this shaping process can also
to be done manually. For obtaining quality breads (volume,
flavor, aroma and preservation) a resting stage is required (Gil, 2010).

d) Fermentation
It basically consists of an alcoholic fermentation carried out by
yeasts that convert fermentable sugars into ethanol, CO2and some
by-products. The goals of fermentation are the formation of
CO2so that when retained by the mass it becomes fluffy, and to improve the flavor of
bread as a consequence of the transformations suffered by the components of
the flour. In a broad sense, fermentation occurs throughout the
time that passes since all the ingredients have been mixed
kneaded until the dough inside the oven reaches about 50ºC on the inside
(Mesas and Alegre, 2002).
During fermentation, the enzymes (zymase complex) of yeasts (S.
cerevisiae) break down the monosaccharides with production mainly of
carbon dioxide and ethyl alcohol (ethylic fermentation), butyric
(butyric fermentation) and lactic (lactic fermentation), esters and alcohols. The
 carbon dioxide allows raising the mass, achieving the volume and texture
characteristics. Minority products provide aroma, flavor and
allow the proper preservation of the bread. In order for it to be produced
fermentation requires a minimum level of sugars and a
appropriate enzymatic activity for it to start and continue the action
of the yeasts (maltose index); it is also essential that the grain of
starch is damaged in the milling process so that it can be attacked
by the enzymes. This process takes place in fermentation chambers at
temperatures (25-30 ºC), relative humidity (75%) (Gil, 2010).

e) Cooking
Its purpose is the transformation of the fermented dough into bread which involves:
evaporation of all the ethanol produced in the fermentation, evaporation of
part of the water contained in the bread, coagulation of proteins, transformation
of starch into dextrins and smaller sugars and browning of the crust. The
Cooking is done in ovens at temperatures ranging from 220 to 260 ºC,
although inside the mass it never exceeds 100ºC (Mesas and Alegre,
2002).
The ovens used in baking can be continuous (tunnel ovens),
when it is possible to feed them with an unlimited sequence of pieces, or
discontinuous when once loaded with all the pieces one has to
wait for them to bake before taking them out and introducing a new load (oven of
solera, floor ovens, car ovens, etc.). After cooking and cooling the
bread is ready for consumption, yet the complete process may involve
slicing and/or packaging (Mesas and Alegre, 2002).
Cooking takes place at temperatures between 180ºC and 250ºC. The
the main transformations that the dough undergoes during cooking are the
production of more carbon dioxide and its expansion (contribution to the volume
final), evaporation of water and alcohol, gelation of starch and coagulation of
gluten (which contributes to the structure of bread) and formation of color and aroma
due to caramelization and Maillard reactions (Gil, 2010).

3.5. Defects and alterations of bread

Bread is a product that loses acceptance as time goes by.
since its preparation. Two types of alteration are distinguished: mailability of the
crust and hardening of the crumb. The first is due to the accumulation of
water in the product's crust and is caused by inadequate cooling of the
bread or for its exposure in very humid environments. The hardening of the
the crumb that is produced after the bread has been made is due to the
retrogradation of starch. This phenomenon decreases, in part if it is delayed
retrogradation (preservation of frozen bread), if the proportion of
starch present in the flour or with emulsifying agents that form
complexes with starch.
 The long shelf life breads (hamburger buns, precooked breads, products
pastries, pizza dough, etc.) are packaged in flexible plastic containers and in
modified atmospheres of nitrogen (40%) and carbon dioxide (60%) (Gil,
2010).

3.6. Nutritional value of bread

Karmas and Harris (1998) state that while baking in bread making
due to the destruction of some nutrients, especially amino acids
basics (especially of lysine) and of water-soluble vitamins (in general,
the least stable are thiamine, folic acid, pantothenic acid, and the
Vitamin C), can also improve the absorption and utilization of other
nutrients through the inactivation and destruction of antinutrients
example: inhibitors of amylase and protease) and of microorganisms
undesirable as well as the complexes.
In addition, the effect of baking on fats and carbohydrates is
generally related to its hydrolysis. For example, baking gelatinizes the
starch and increases its digestibility. The participation of simple compounds
complex hydrolysates in the Maillard reaction adversely affect the
availability in the carbohydrate content of the products of the
baking. Under extreme baking conditions, linoleic acid and others
fatty acids can produce unstable hydroperoxides (due to the activity
lipoxygenase) which can affect the lipid and vitamin quality of
product (Karmas and Harris, 1998).
FLOWCHART FOR HAMBURGER BREAD PREPARATION

wheat flour 3Kg

Fresh yeast 90 g
Weight of the Materials Powdered milk 90 g
Enhancer 30 g
Sugar 390 g
Salt 45 gr
Cocoa butter 300 g
Vanilla essence 6g
Water 1.5 Kg
Kiwicha 6g

With the mixing machine

1st addition: flour, milk, sugar, and salt

Kneading
2nd addition: yeast, conditioner, shortening,

vanilla essence and water

Division With the dividing machine

Boleado Manually

Fermentation T= 30-32 °C

T= 160°C
Cooking
In the oven
t = 12 min

Cooling Ambient temperature 21ºC

Producto Final
IV. MATERIALS AND METHODS

4.1 Materiales

Supplies

Wheat Flour (100%) 3 kg

Fresh yeast (3%) 90 g
Powdered milk (3%) 90 g
Enhancer (1%) 30 g
Sugar (13%) 390 g
Salt (1.5%) 45 g
Lard (10%) 300 gr
Vanilla essence (0.2%) 6g
Water (50%) 1.5 Kg

Teams

Kneading Machine
Dividing machine
Balance
Healer
Oven
Trays
Work table

4.2 Methods
FLOW CHART OF BREAD MAKING WITH LARD
COCOA AND KIWICHA CHIPS

wheat flour 3Kg

Fresh yeast 90 g
Heavy Materials Powdered milk 90 g
Improver 30 g
Sugar 390 g
Salt 45 gr
Cocoa butter 300 gr
Vanilla essence 6g
Water 1.5 Kg
Kiwicha 6 gr

With the kneading machine

1st addition: flour, milk, sugar, and salt

Kneading
2nd addition: yeast, improver, shortening,

vanilla essence and water

Division With the dividing machine

Boleado Manually

Fermentation T= 30-32 °C

T= 160°C
Cooking
In the oven
t = 12 min

Cooling Ambient temperature 21ºC

Final Product
A. Kneading

First weigh and mix the dry ingredients (salt, sugar, flour,
enhancer), once the mixture is achieved add the butter and the others
ingredients until reaching the point of elasticity.

Figure 1. Mixing the ingredients

B. Division

Divide the mass into two equal parts and take each one to the dividing machine.
to obtain equal loaves.

Figure 2. Division of the mass

C. Boleado

Knead and shape it characteristic and place it on previously prepared trays.

greased.

Figure 3. Rounded
D. Fermentation

To ensure rapid fermentation, a bag was placed covering the trays and
at a temperature of approximately 30-32ºC with water vapor.

Figure 4. Covering of the trays and swelling of the bread

E. Cooking

Bake at a temperature of 160°C for approximately 12 minutes.

Figura [Link] de la masa

F. Cooling and final product

Let cool to room temperature and bag.

Figure 6. Hamburger bun

 V. DISCUSSION

The kneading is done with the spiral arm mixer that mixes the
ingredients; first, the dry products are added, followed by the others like the
lard and water. The goal of kneading is to give plastic properties to the dough.
as well as its perfect oxygenation (Mesas and Alegre, 2002), in addition to facilitating the
water absorption, introducing air into the dough as a source of gas evolution
carbonic and develop the gluten (Gil, 2010).

Wheat flour contains gluten, which according to Erquiaga (1998) is able to form a
elastic frame that retains the gas bubble produced by the yeast during the
fermentation, which in turn produces the rise of the dough, giving it a delicate
flavor and aroma. The butter gives more elasticity to the dough, gas retention, and improves the
texture of the crumb.

Water according to Zapata (2010) has the function of hydrating the protein to form gluten,
it acts as a solvent, helps in the displacement of mass, and serves as a medium for reactions
chemicals

Salt, in addition to enhancing flavor, helps control fermentation, and hardens the
dough due to interaction with gluten and extends the dough development time (the
Subsequent addition to the dough decreases the mixing time by 10 to 20%) (Zapata,
2010.

According to Zapata (2010), the enhancer gives strength to the mass., improve the volume and the
texture (strengthens gluten with the formation of disulfide bonds through the
oxidation of the triol group) and changes color to the flour

The division was carried out with the dividing machine that allows obtaining pieces of the size
desired (Gil, 2010). The rounding was done manually and consists of shaping into a ball
to the mass fragment and reconstruct the mass structure after the division (Tables and
Happy, 2002). According to Gil (2010), with the rounding, the air is extracted, it is recomposed the
gluten and a smooth, dry surface is formed.
Fermentation takes place throughout the entire time that elapses since
mixed all the ingredients (kneaded until the dough is already in the oven).
The objectives of fermentation are the formation of CO.2, so that when being held by
the dough rises, and improves the flavor of the bread as a consequence of the
transformations that the components of the flour undergo (Mesas and Alegre, 2002). For
It is necessary for there to be a minimum level of sugars and an activity at this stage.
suitable enzymatic activity for the initiation and continuation of yeast action
(maltose index); it is also essential that the starch grain has been damaged in
the milling process so that it can be attacked by the enzymes (Gil, 2010).

The main transformations that the mass undergoes during cooking are the production
of more carbon dioxide and its expansion (contribution to the final volume), evaporation
of water and alcohol, gelation of starch and coagulation of gluten (which contribute to
the structure of the bread) and formation of color and aroma due to reactions of
caramelization and Maillard (Gil, 2010). Both milk and sugar contribute to
the color of the crust resulting from caramelization (sugar + heat) and browning no
enzymatic (reducing sugar + amino acids) (Zapata, 2010).

VI. CONCLUSIONS

 The making of bread is governed by a strict series of stages, each one of

they are very complex due to the countless physical-chemical reactions that
they enclose. Therefore, producing a food product not only requires
knowledge about cooking but also scientific knowledge like physics
y química.
 The production process is the sequence of steps that must be followed and
respect to obtain a quality product. For this, various factors intervene
as inputs and technology. These two factors are fundamental to carry out
this process is completed. Therefore, they become necessary in the search for new
production alternatives.
 the objectives of kneading were to give characteristics, oxygenation, facilitate the
water absorption, introducing air into the dough as a source of gas evolution
carbonic and develop the gluten.
 The division allows for obtaining pieces of the desired size and the rounding gives them shape.
to the mass fragment after the division.
 The objectives of fermentation are the formation of CO.2so that the dough is
enhance and improve the flavor of the bread as a consequence of the transformations
what the components of the flour suffer.
 The objectives of cooking are the production of more carbon dioxide,
evaporation of water and alcohol, gelation of starch, coagulation of gluten
and formation of color and aroma due to caramelization reactions and
Maillard.
 A good performance was achieved in the preparation of hamburger buns as it did not
There were significant mass losses in no process.

VII. RECOMMENDATIONS

For obtaining quality bread (volume, flavor, aroma, and preservation) one
requires a resting phase before fermentation.
Long shelf life breads such as hamburger buns should be packaged in
flexible plastic packaging and in modified nitrogen atmospheres (40%) and
carbon dioxide (60%).
To add value to the final product, seeds can be added.
sesame or before baking, the surface can be brushed with egg so that
when it comes out of the oven it should have a darker and shinier color.

VIII. BIBLIOGRAPHY

GIL HERNÁNDEZ, ANGEL.2010. Tratado de Nutrición. 2a ed. Tomo II:

Composition and Nutritional Quality of Foods. Medical Editorial
Panamerican. Spain.
GIL HERNÁNDEZ, ANGEL.2009. Libro blanco del pan. Editorial Médica
Panamericana. Spain.
ERQUIAGA, C. panes y facturas. Primera edición. 1998. Argentina. pág. 5,6.
MESAS, J. M. and ALEGRE, M. T. Bread and its production process. Science and
Food Technology [online] 2002, vol 3, no 005. [date of consultation: 10 of
June 2014.
KARMAS, E. and HARRIS, R. (1998). Nutritional Evaluation in food
Processing. 3rd ed. AVIBOOK-Van Norstrand Reinhold. New York- The United
States.
REPO-CARRASCO, R. 1988. Andean crops, nutritional importance and
processing possibilities. Center for Andean Rural Studies and
processing possibilities. Cusco-Peru.
 PASCUAL, G.; CORTEZ, G.; MELGAREJO, S.; RAMOS, C. 2006. Guide of
practice of technology of cereals and legumes. Faculty of industries
food-related. UNALM. Lima- Peru.
Health Standard for the Manufacturing, Preparation, and Sale of Products
Panificación, Galletería y Pastelería. RM N° 1020-2010/MINSA. Lima - Perú.
2011.

IX. ANNEX
 ANNEX 1. Energy and nutrient content per 100g of bread

Source: GIL (2009)

APPENDIX 2. Sanitary Standard for the Manufacture, Preparation, and Sale of Products
of Baking, Cookie Making, and Pastry (MINSA, 2011).

6. SPECIFIC PROVISIONS

6.1. Health quality requirements and safety of bakery products,

cookie and pastry shop.

6.1.1. Additives and processing aids

Only the use of additives and allowed processing aids is authorized by the
Codex Alimentarius and the current legislation, taking into account that the levels must
be the minimum used as technologically possible. In accordance with the legislation
The use of the chemical substance potassium bromate is prohibited.
production of bread and other bakery products, pastry, cookies, and similar items

6.1.2. Physicochemical criteria

6.1.3. Microbiological criteria

The microbiological quality and safety criteria that must be met by the
flours and similar products, as well as baking, cookie, and pastry products, are
the following, allowing the health authority to demand additional criteria duly
supported for the protection of people's health, for epidemiological purposes,
traceability, prevention and in response to emergencies or health alerts:
For other foods that act as ingredients or inputs in the preparation of
the health standard that applies is
Technical Health Standard 'NTS No. 071-MINSA/DIGESA' Sanitary standard that
establish the microbiological criteria for sanitary quality and safety for the
food and beverages for human consumption” approved by Ministerial Resolution
N° 591-2008/MINSA.

6.1.4. Wheat flour

All wheat flour intended for the production of bakery and pastry products
must be fortified with micronutrients according to current legislation.