Pan bread

Typical Pan Bread Formulas for Straight, Sponge, and Continuous Baking Systems 

Source Kulp, K. 1988. Chapter 6 in Wheat Chemistry and Technology. Y. Pomo3nz,  

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

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Bakery Products. Sorbates are used in and/or on yeast-raised and chemically leavened bakery products. The internal use of sorbates in yeast-raised products at one-fourth the amount of calcium—sodium propionate that is normally added provides a shelf life equal to that of propionate without adversely affecting the yeast fermentation. Sorbates added at one-tenth the propionate level reduce the mix time by 30% (126). This internal treatment combined with an external spray of potassium sorbate can provide the same or an increased shelf life of pan breads, hamburger and hot-dog buns, English muffins, brown-and-serve roUs, and tortillas. The total sorbate useful in or on these baked goods ranges from 0.03 wt % for pan breads to 0.5 wt % for tortillas 0.2—0.3 wt % sorbic acid protects chemically leavened yellow and chocolate cakes (127). Emit-pie fillings and icings can be protected with 0.03—0.1 wt % sorbates. 

Milk and Milk Replacers. White pan bread was long made with about 3—4% nonfat dry milk (NEDM) in the United States, for reasons of enhanced nutrition, increased dough absorption, improved cmst color, fermentation buffering, and better flavor. Eor some years, however, sharply increased milk prices have led to a decline in its use in breadmaking. Many bakers have turned to the use of milk replacers to control the costs of their products, and these ingredients are now commonly utilized. Milk replacers were designed to dupHcate some of the functions and nutrition of milk. These blends may contain soy flour or cereals, with whey, buttermilk soHds, sodium or calcium caseinate, or NEDM. Milk replacers or NEDM used in bread dough amount to about 1—2%, based on flour. 

Generally, vegetable food protein ingredients are more absorbant than other dough components, with the result that mixing time and loaf volume is decreased. In addition, pan bread crumb becomes coarser and occasionally darker in color. Negative effects on loaf volume appear to be inversely related to phytic acid content. 

Midwest Grain Products, Inc., The Effect of Modified Starches on Crumb Firming Rate of No-Time Dough White Pan Bread. Manhattan, KS American Institute of Baking 1993. 

Table IV shows the annual production of beikery foods in the United States. Yeast-leavened, bread-type products (bread, rolls, and sweet-goods) dominate the market, accounting for v- 70% of the total poundage. White pan bread is the single most important bakery food (Table V), and each one-pound loaf contains up to 1.4g added surfactant, or a total potential market in breadmaking of 90,000 lb day l (4.1 MT/day). Use of dough...

This wheat has excellent milling and baking qualities. It is mainly used for the production of high-volume pan breads. Due to good gluten strength, it is used either alone or in blends with weaker wheats for the production of a diverse range of products, such as hearth breads, noodles, flat breads, and steam breads. 

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). 

The final stage in the production of pan breads is the slicing of the loaf of bread. There are basically two types of slicers reciprocating and band. Slicers are furnished with saws. The latter is more suitable for softer, higher-volume breads. The thickness of the slices varies, but usually ranges from 1 to 1.3 cm. The slicers should be kept clean in order to minimize cross-contamination and optimize shelf life. 

FIGURE 10.5 Flowchart of the sponge-dough baking process for the production of pan bread and related products. 

Discuss at least three reasons why bread has been historically the most popular food for mankind. In a table, compare properties, processing, and relative caloric content of the following breads French, Pita, Chinese, Danish, Pan bread. Bagel, and yeast-leavened Donut. 

Kulp, K., and Ponte, J.G. 1981. Staling of white pan bread. Fundamental causes. CRC Crit. Rev. Food Sci. Nutr. 15 1 8. 

Whole wheat bakery products are produced in order to provide higher amounts of dietary fiber with proven health benefits. A comparison between white pan and whole breads indicates that the first contains about one-third of the dietary fiber found in whole wheat pan bread (Table 17.8). The consumption of whole grain breads also slightly lowers energy density and it has a lower glycemic index, improving gastroin-... 

Pan bread Popular type of bread that is proofed and baked in a vessel or pan (generally metallic). As a result, the bread has more uniform size and dimensions. 

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