ABSTRACT
Bread making is an ancient art that has been known to humankind for thousands of years. Today, the bakery market is one of the largest in the food industry. In the European Union, the market for bread amounts to 32.1 million tons, 73% of which are fresh products, 25% are prepacked products of long shelf life, and 2% are prepacked part-baked or frozen products (Gira 2007). By volume, 61% of the breads come from industrial production, 34% from artisan bakers, and 5% from in-store retailers and others. Industrial bread is sold mostly in Northern European countries such as Estonia, Ireland, and Sweden, whereas artisanal breads prevail in the Mediterranean
7.1 Introduction .................................................................................................. 149 7.2 Bread-Making Processes .............................................................................. 150
7.2.1 Sponge and Dough Process .............................................................. 150 7.2.2 Sourdough Bread-Making Process ................................................... 150 7.2.3 Straight Dough .................................................................................. 151 7.2.4 Continuous System ........................................................................... 151 7.2.5 Cooled or Frozen Dough................................................................... 152
7.3 Bread-Making Steps ..................................................................................... 152 7.3.1 Dough Mixing .................................................................................. 153 7.3.2 Dough Dividing and Molding ........................................................... 154 7.3.3 Proong ............................................................................................ 155 7.3.4 Baking ............................................................................................... 156
7.4 Measuring Rheological Properties of Dough ............................................... 157 7.4.1 Fundamental Rheological Tests ........................................................ 158 7.4.2 Descriptive Rheological Measurements ........................................... 159 7.4.3 Physicochemical Tests ...................................................................... 161
7.5 Inuence of Bread-Making Process on Bread Quality ................................ 161 7.5.1 Inuence of Sourdough Fermentation on Bread Quality ................. 164 7.5.2 Quality of Frozen Dough Bread ....................................................... 165 7.5.3 Quality of Breads Produced by Partially Baked Frozen
Technology ........................................................................................ 168 7.6 Conclusion .................................................................................................... 169 References .............................................................................................................. 169
(Italy, Greece, and France). Bread is a popular staple food throughout the world. Around the globe, there are many varieties of bread that differ according to the ingredients and preparation methods used. The basic ingredients for bread making are our, yeast, salt, and water. White wheat our is the most often used our for making bread. Due to the increased awareness of the importance of healthy eating, along with environmental issues nowadays, breads containing whole grain, multigrain, or other functional ingredients are becoming increasingly available in the market. Besides being a healthy food, bread has to be a tasty and convenient product.
