© FAB and AHDB 2013 Bread How it is made Nice graphic here.

© FAB and AHDB 2013 Learning Objectives To learn about the history of bread. To investigate the different types of grains used for making bread. To understand the structure of grains. To learn about the ingredients in bread. To review the different bread making processes. To appreciate the different types of bread in the UK and worldwide.

© FAB and AHDB 2013 The history of bread The Egyptians first made bread more than 10,000 years ago. The first bread was unleavened, which means it was flat, similar to a Mexican tortilla. Around 5,000 years ago the Egyptians started producing fermented bread – this made the dough more spongy and the bread had more volume. Bread consumed in the UK is made from fermented dough. 10,000 years ago Egyptians make first bread 5,000 years ago Bread is fermented for the first time Today Bread is one of the most popular foods in the world

© FAB and AHDB 2013 The history of bread In the UK, bread has also been consumed for thousands of years. Different grains have been used for bread making, but since around 1700 one particular grain has been used in the UK.

© FAB and AHDB 2013 Which is the most commonly used grain for bread making in the UK?  Rye  Wheat  Oats ANSWER: Wheat has been the most commonly used grain for bread making in the UK since around 1700.

© FAB and AHDB 2013 The history of bread Until the mid-18 th century white bread was only consumed by the more wealthy, as it was more expensive. Today, white bread and wholemeal bread are equally affordable, and both are a popular staple of the UK diet.

© FAB and AHDB 2013 Different types of grains used in bread making Wheat Wheat is the most commonly used grain for bread making in the UK. Wheat is not only used for bread, but also for making many other products, such as cakes, muffins, crumpets, croissants, pastries, pizzas and biscuits.

© FAB and AHDB 2013 Different types of grains used in bread making Wheat facts The protein content of wheat is important in bread making as it has a significant impact on the finished product. Flour made from wheat that is high in protein/gluten is called ‘hard’ or ‘strong’ wheat, whereas flour with a lower protein content is called ‘soft’ or ‘weak’. Gluten is a protein naturally present in wheat and is what makes the dough ‘stretch’.

© FAB and AHDB 2013 Different types of grains used in bread making Rye is also commonly used for bread making. It is traditionally used for bread making in Central Europe (but it is less commonly used in the UK). Flour from other types of grains such as oats, barley, corn, spelt or kamut can also be used for bread making, but these are less commonly used in the UK and Europe.

© FAB and AHDB 2013 The structure of a grain Endosperm – this is the largest component of the grain and contains the ‘floury’ bit of the grain, which is white. Bran – this is the outer layer or ‘skin’ of the grain; it is darker than the endosperm. Germ – this is the seed. It is the smallest part of the grain and sits between endosperm and bran; it is rich in nutrients.

© FAB and AHDB 2013 Do you know what bread is made from? Which of these is not a main ingredient of bread?  Flour  Water  Yeast  Butter  Salt ANSWER: Butter is not one of the main ingredients of bread.

© FAB and AHDB 2013 The principal ingredients of bread Flour – The quality of the flour is important for the quality of bread; – Wheat grown in the UK contains less protein than that grown in North America; usually some imported flour has to be added; – Modern bread making techniques allow that more flour from the UK is used, which decreases the reliance on imported wheat – When flour is moistened and stirred, beaten or kneaded, gluten develops to give the dough ‘stretch’.

© FAB and AHDB 2013 The principal ingredients of bread Yeast – Yeast is a living microscopic organism that converts sugar or starch into alcohol and carbon dioxide; – Yeasts are naturally present in grains, but yeast is added during bread making to speed up the process; – It is needed for the dough to rise through fermentation and to form bread crumb; – Yeast is also important for the typical flavour and aroma of bread; – High temperatures during the baking process kill any live yeast cells.

© FAB and AHDB 2013 Which gas is produced by yeast during the fermentation process?  Oxygen  Nitrogen  Carbon dioxide ANSWER: During the fermentation process carbon dioxide is produced, which causes the dough to rise.

© FAB and AHDB 2013 The principal ingredients of bread Salt – Although it is usually used in small amounts, salt is an essential ingredient in bread. – It helps to strengthen the gluten and helps the yeast during fermentation and is therefore important for good volume and texture. Water – Water is needed to form the dough.

© FAB and AHDB 2013 What other function does salt have in bread?  Locking in the moisture  Contributor to the typical colour of bread  Preservative ANSWER: Salt is a commonly used preservative and increases the shelf-life of bread.

© FAB and AHDB 2013 Other ingredients of bread Fat – vegetable fat is used in very small quantities to keep the bread soft. Flour treatment agents – the most commonly used is vitamin C; it is used to strengthen the dough and keep it soft. Emulsifiers – these are based on vegetable oils and are used to provide dough stability and improve volume.

© FAB and AHDB 2013 Other ingredients of bread Enzymes – these can be added to supplement the enzymes naturally present in flour to minimise variations cause by climate and soil quality. They are destroyed by heat. Preservatives, such as vinegar, to increase the shelf-life of bread. Soya flour to strengthen the dough and give it better structure.

© FAB and AHDB 2013 The bread making process Bread making is a process that requires several stages. Simply mixing the ingredients is not enough. To start gluten development, which is necessary for the quality of bread, the dough needs to be worked (kneaded). All bread making processes rely on four key steps. These have been used for hundreds of years.

© FAB and AHDB 2013 The 4 key steps of bread making 1.Mixing/kneading – The ingredients are mixed together and kneaded. – Kneading is required for the development of the gluten and to incorporate air bubbles. – The gluten structure is also required to catch the gas produced during fermentation. – Depending on the method used kneading happens either at slow or high speed.

© FAB and AHDB 2013 The 4 key steps of bread making 2.Proving/fermenting – During this step some of the starch present in flour is broken down and is fermented by the yeast and other raising agents. – This process leads to the production of carbon dioxide which causes the gluten network to expand and therefore makes the dough rise; the produced gas is trapped in pockets. – The quality of gluten is important – if it is too weak bubbles can burst causing a lack of volume, if it is too strong the dough won’t stretch enough.

© FAB and AHDB 2013 Bread making techniques In the UK there are two main methods of making bread: – Bulk Fermentation Process – Chorleywood Bread Process Other techniques are used as well, but are less common in the UK, such as the sourdough process, or making unleavened bread (e.g. tortillas).

© FAB and AHDB 2013 Bread making techniques Bulk Fermentation Process This is the traditional way of making bread. The ingredients are mixed together at slow speed and the dough then rests, typically for up to 3 hours (or even longer). During the resting time, the yeast ferments to inflate the dough. The dough is remixed partway through to remove most of the larger gas cells (‘punching’ or ‘knock-back’).

© FAB and AHDB 2013 Bread making techniques Bulk Fermentation Process The time taken to reach the final stage of fermentation largely depends on the amount of yeast and the dough temperature. The lengthy process is partly for flavour but primarily for structural reasons.

© FAB and AHDB 2013 Bread making techniques Chorleywood Bread Process This is a modern way of making bread and is the most commonly used process in the UK to meet bread demand. It was developed by the British baking industry in 1961. This process uses high speed mixers to develop the dough. The kneading with high speed develops the gluten structure more quickly.

© FAB and AHDB 2013 Bread making techniques Chorleywood Bread Process After 8-15 minutes of high-speed mixing, the dough is left for fermentation to occur. As the dough has been developed during mixing, the fermentation time required is shorter (about 1 hour). This process also allows the use of wheat flour that is lower in protein, which means that more flour made from British wheat can be used.

© FAB and AHDB 2013 Bread making techniques Sourdough-based Process This method has not traditionally played an important role in the UK, but is commonly used in other parts of Europe. In addition to yeast, bacteria also are involved in the fermentation process of the bread. This gives it its ‘sour’ taste.

© FAB and AHDB 2013 White bread - made from white flour which only contains the endosperm, the bran and germ are removed; Wholemeal bread - contains all parts of the grain – endosperm, bran and germ; it is darker and is higher in fibre; Malted grain bread – is made from either wholemeal flour or white flour and usually has various seeds and grains added. Most popular types of bread

© FAB and AHDB 2013 Most popular types of bread Brown bread - can be made using different flour types and is commonly made using a combination of white and wholemeal flour. Sometimes a special brown flour is milled, which contains some of the bran layers and germ; or it can be made from a mixture of white flour with grains and germ which give it a browner colour. The label on the bread usually says if wholemeal flour was used.

© FAB and AHDB 2013 Breads of the world Bread is one of the most popular foods and is eaten frequently in almost all countries throughout the world. Different countries have different types of bread. This makes bread one of the most varied types of food.

© FAB and AHDB 2013 Mexico Tortillas South America Corn bread Germany Sourdough bread France Baguette India/ Pakistan/Iran Naan Turkey Bazlama (Flatbread ) Italy Focaccia Greece/ Middle East Pita Ireland Soda bread Somalia/Ethiopia Injera

© FAB and AHDB 2013 Summary Bread has been an important part of people’s diet for thousands of years. Wheat has been the most popular grain used for bread making in the UK for many years. The main ingredients of bread are flour, yeast, salt and water. The bread making process comprises four stages: mixing, fermenting, baking and cooling.

© FAB and AHDB 2013 Summary The two main bread making processes used in the UK are the Bulk Fermentation Process and the Chorleywood Bread Process. The latter allows bread to be made at a higher speed and lower cost. Different types of bread use different types of flour.

© FAB and AHDB 2013 Question 4 Which of the following is the most commonly used method for bread making in the UK? A. Bulk fermentation process A. Bulk fermentation process B. Sourdough process B. Sourdough process C. Chorleywood process C. Chorleywood process

© FAB and AHDB 2013 Question 9 Why is gluten important in bread making? A. It is a preservative A. It is a preservative B. It gives the dough elasticity B. It gives the dough elasticity C. It produces carbon dioxide C. It produces carbon dioxide

© FAB and AHDB 2013 Question 10 What is yeast required for? A.FermentationFermentation A.FermentationFermentation B. Elasticity of dough B. Elasticity of dough C. Holding in gas bubbles C. Holding in gas bubbles

© FAB and AHDB 2013 Bread How it is made Nice graphic here.

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© FAB and AHDB 2013 Bread How it is made Nice graphic here.

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