How bread is made - Overview - Federation of Bakers (2024)

FAQs

What is the overview of bread making? ›

Breadmaking is a dynamic process during which continuous physicochemical, microbiological, and biochemical changes take place, motivated by the mechanical and thermal inputs and the activity of the yeast and lactic acid bacteria together with the endogenous enzymes in wheat (Rosell, 2010).

Bread is the product of baking a mixture of flour, water, salt, yeast and other ingredients. The basic process involves mixing of ingredients until the flour is converted into a stiff paste or dough, followed by baking the dough into a loaf.

It consists of a series of steps including mixing, fermentation, makeup, proofing, baking, cooling, slicing and packaging. Due to their critical role, these processes must be carefully operated to meet pre-set conditions and specifications.

Bread is usually made from a wheat-flour dough that is cultured with yeast, allowed to rise, and baked in an oven. Carbon dioxide and ethanol vapors produced during yeast fermentation result in bread's air pockets.

In conclusion, once the bread has cooled to a temperature that can be handled, it is ready for eating. In this situation, eating is considered the last phase of bread making. During dining, bread may be provided with any beverage or main cuisine of one's choosing.

bread, baked food product made of flour or meal that is moistened, kneaded, and sometimes fermented. A major food since prehistoric times, it has been made in various forms using a variety of ingredients and methods throughout the world.

In bread making (or special yeasted cakes), the yeast organisms expel carbon dioxide as they feed off of sugars. As the dough rises and proofs, carbon dioxide is formed; this is why the dough volume increases. The carbon dioxide expands and moves as the bread dough warms and bakes in the oven. The bread rises and sets.

Baking is the final step in making yeast-leavened (bread, buns, rolls, crackers) and chemically-leavened products (cakes, cookies). It's a thermal process that uses an oven, which transfers heat to the dough pieces via: Conduction through heated surfaces. Convection through hot air.

How is bread made 4 steps? ›

Automated machines can now mix doughs, knead them, shape them, and bake them in a fraction of the time it would take to do it by hand. This has allowed bakeries to produce more bread in less time and with less labour, resulting in greater efficiency and cost savings.

The bulk fermentation for any dough is a crucial step in the bread baking process, even if it isn't the most exciting one. We call it a bulk fermentation because we are letting our dough—the entire batch—ferment as one mass, before dividing and shaping it into loaves.

bread, baked food product made of flour or meal that is moistened, kneaded, and sometimes fermented. A major food since prehistoric times, it has been made in various forms using a variety of ingredients and methods throughout the world.

When starch granules are attacked by enzymes present in flour, they release the sugars that yeast feeds on. Starch also reinforces gluten and absorbs water during baking, helping the gluten to contain the pockets of gas produced by the yeast.