Bread formulation

Pan bread formulations usually contain small quantities of nonfat dried milk (1% to 3.5% based on flour weight). The milk slightly increases water absorption, and improves crust color (golden color) and flavor. It is noteworthy that yeast is not capable of breaking down lactose and therefore this disaccharide remains unaltered until the baking process, where it contributes to crumb color. Milk also improves nutritional value because its protein complements the amino acid pattern of wheat proteins and supplies important amounts of calcium, magnesium, and other essential nutrients (Doerry 1995, Kulp and Ponte 2000, Stauffer 1990). 

In some parts of the world, potassium bromate is no longer allowed in bread formulations. 

Wheat flour is extensively utilized to produce snacks such as crackers, crispbreads, and pretzels. The preparation of crackers is described in Chapter 10. The industrial manufacturing process to obtain toasted bread is practically identical to production of fresh bread with the additional operation of bread toasting or drying. There are many bread formulations generally produced from refined wheat flour, whole wheat flour, or composite flours produced from mixtures of wheat flour with oat, rye, or various crushed grains. Sesame is frequently used as a topping. Typical formulations to obtain French, white pan, whole wheat oat, pumpernickel, and rye breads are described in Chapter 10. 

The gasograph is an instrument designed to measure gas produced by different concentrations of yeast mixed with 10 g flour (Rubenthaler et al. 1980). The instrument has the capacity to run 12 different samples per test, so it is ideally suited to determine the optimum amount of yeast for bread formulations. The test consists of mixing different amounts of yeast (3.5 up to 7.5 g) to batters made with 6% sugar, 1.5%... 

Typically this sort of product would be made using a spiral mixer with a specially formulated bread improver. The other requirements are the moulds to shape the dough and an oven with steam. 

In this section optimal operation problem of BREAD processes is presented as a proper dynamic optimisation problem incorporating a detailed dynamic model (Type V- CMH). The problem formulation and solution exploit the methods developed for non-reactive batch distillation by Mujtaba and Macchietto (1991, 1993,1998). These methods are also discussed in Chapters 5 and 6. 

In some cases cost may be the dominant approval criterial. In applications where color is only an identifying attribute, the customer may be interested in just a close match to target, preferring that the colorist formulate for lowest cost. Examples of such applications could be wire and cable coatings, automotive dunnage applications, pallets, bread trays, and beverage crates. 

Two important aspects need to be considered in formulating physical and physico-chemical relationships between properties of molecules and consumer-relevant properties. First, there is a factor of billion difference in length scale between molecular scale and macroscopic scale (nanometers to meters). Second, foods are usually not homogeneous on a length scale of microns, since they exhibit micro-structural units. Examples are bread, beer foam and margarine. 

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