ABSTRACT
The bakery and confectionary has undergone a gradual evolution with time. Yeast leavened bread is prepared mixing wheat flour with yeast, water, fat and salt to form a visco-elastic dough. Processes for bread preparation can be divided in two main categories: Long fermentation processes and Rapid processes. Straight dough bread making method is the oldest method. All the ingredients are mixed together to form a homogenous mass and kept for bulk fermentation. Sponge and dough process is another process that uses the bulk fermentation. Activated Dough Development was developed during early 1960s in United States of America (USA) and gained popularity among the bakeries of the USA and the United Kingdom. Mixing time of the flour is greatly reduced in this method using a reducing agent viz. L-cysteine Hydrochloride, proteolytic enzymes and ascorbic acid. High speed mixers are used in Chorleywood Bread Process for mixing and dough development.
