Bread baking process

There are several operations in making baked products and there are the machines that are used to carry them out. While there has been a revolution in the baking of bread, the fundamental processes of baking products have not changed some of them are merely carried out in a different way. There are bakeries all over the world, including the third world, and these bakeries do things in different ways. 

The one stage of the baking process that can easily be worked continuously is baking. The bread is fed into a tunnel oven and emerges baked at the other end. 

Maillard reactions can be involved in the manufacture of foods in at least three quite different ways. First, there is the unconscious role played in the development of flavor in such traditional processes as the roasting of coffee and cacao beans, the baking of breads and cakes, and the cooking of meats. Second, there is the deliberate use of Maillard technology in the production of artificial (or engineered) foods and flavors. Third, there are the efforts to inhibit undesirable results of Maillard reactions in food processing today. 

Muir and Westcott (2000) investigated the stability of SDG in baked products. SDG content of flaxseed bread was stable during baking process... 

The composition of the volatile fraction of bread depends on the bread ingredients, the conditions of dough fermentation and the baking process. This fraction contributes significantly to the desirable flavors of the crust and the crumb. For this reason, the volatile fraction of different bread types has been studied by several authors. Within the more than 280 compounds that have been identified in the volatile fraction of wheat bread, only a relative small number are responsible for the different notes in the aroma profiles of the crust and the crumb. These compounds can be considered as character impact compounds. Approaches to find out the relevant aroma compounds in bread flavors using model systems and the odor unit concept are emphasized in this review. A new technique denominated "aroma extract dilution analysis" was developed based on the odor unit concept and GC-effluent sniffing. It allows the assessment of the relative importance of the aroma compounds of an extract. The application of this technique to extracts of the crust of both wheat and rye breads and to the crumb of wheat bread is discussed. 

Results in this study are applicable for constant water levels. In baking processes, evaporation and condensation events occur in addition to changes in starch and gluten and therefore must be considered.16 This work could be extended to monitor changes in the distribution of water between starch and gluten during bread staling. 

L-Ascorbic acid is now produced in thousands of tonnes every year. It is used very extensively in the food industry and has its own E number (E300). Many foods have it added simply as a vitamin supplement, e.g. in fruit juices. In bread making it forms part of the baking process and is used as an antioxidant in a wide variety of foods. It is sold as an over-the-counter medicine in the form of pills and as a component of various multivitamin tablets indeed in shops in California it may be bought in 1 kg containers in powder form. It is clear, therefore, that as part of the quality control and assurance procedures it is necessary to have reliable and accurate analytical procedures. Much remains to be discovered about the role of vitamin C in living systems and as part of such studies analysis of very small quantities of the vitamin in many different matrices derived from both plants and animals will be required. 

Although the chemical behavior of a gas depends on its composition, all gases have remarkably similar physical behavior, which is the focus of this chapter. For instance, although the particular gases differ, the same physical behaviors are at work in the operation of a car and in the baking of bread, in the thrust of a rocket engine and in the explosion of a kernel of popcorn, in the process of breathing and in the creation of thunder. 

Although the availability of bread is documented in some of the earliest human writings, pictorial descriptions of the process only date back to the Egyptians (Fig. 6.4-1) and the Romans (Fig. 6.4-2) [6.4.1]. Fig. 6.4-1 describes the mixing, forming and baking of bread and includes special, most probably devotional shapes (top center). It is reproduced from a painting in a tomb from the time of Pharaoh Rameses III (about 1175 BC) [6.4.1, 6.4.2]. 

Shim, J.H. et al.. Improved bread-baking process using Saccharomyces cerevisiae displayed with engineered cyclodextrin glucanotransferase, J. Agric. Food Chem., 55,4735, 2007. 

Bread flavor. White bread During the baking process the impact substances 2-acetyl-1 -pyrroline and 2-ace-tyl-A (A )-tetrahydropyridine form in the crust, on storage their concentrations decrease rapidly. Precursors are metabolites of yeasL Also of importance are ( )-2-nonenal (see alkenals), 3-methylbutanal (see al-kanals), 2,3-butanedione, and methional. In bread crumbs, degradation products of linolic acid such as ( )- and (Z)-2-nonenaJ and ( , )- 2,4-decadienal predominate. 

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