PGDBST – 05: BREAD INDUSTRY AND PROCESSES

POST GRADUATE DIPLOMA IN BAKERY SCIENCE AND TECHNOLOGY PGDBST 05 BREAD INDUSTRY AND PROCESSES DIRECTORATE OF DISTANCE EDUCATION GURU JAMBHESHWAR UNIVERSITY OF SCIENCE AND TECHNOLOGY HISAR 125 001 2 PGDBST - 05 UNIT 1: BREAD MAKING PROCESS STRUCTURE OBJECTIVES STATUS OF BAKING INDUSTRY BREAD FORMULATION BREAD MAKING PROCEDURE FUNCTIONS OF MIXING TYPES OF MIXERS FUNCTIONS OF MOULDING AND DIVIDING FUNCTIONS OF PROVING CHANGES DURING MIXING, FERMENTATION AND BAKING SUMMARY KEY WORDS SELF ASSESSMENT QUESTIONS SUGGESTED READINGS 3 OBJECTIVES Thorough study of this unit will enable the reader to understand: Status of baking INDUSTRY BREAD making procedure Types of mixers Functions of mixing, moulding, dividing and proving Changes during mixing, fermentation and baking STATUS OF BAKING INDUSTRY India is the 2nd largest wheat producing country in the world next only to China.

Mixing of flour and ingredients involves i.e. hydration & blending, dough development and dough breakdown. The process of mixing begins with hydration of the formula ingredients. The mixing, whilst the flour is hydrating, brings about development of the gluten network in dough, which is evidenced as an ascending part of the mixing curve.

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  Processes, Industry, Bread, Dough, Pgdbst 05, Pgdbst, Bread industry and processes

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