PPT-Bread Making

Scaling Mise en place is everything in a bakery or in any commercial kitchen do any kind production It executes time management and efficiency You want to weigh all of you ingredients out before you begin the bread making process. How it is made . Nice graphic here. Learning Objectives . To learn about the history of bread. .. To investigate the different types of grains used for making bread. .. To understand the structure of grains. Steamed bread, or McCreery.Ph.D. Clinical Nutritionist and . Registered . Dietitian. Blackrock Clinic. Dublin. History of bread. Early 20th century health experts said that industrially-baked bread was the responsible thing to serve, especially to . Fungi. There are many types of fungi.. Different types have different shapes and sizes.. Yeasts. Yeasts, used in . bread making . are tiny unicellular fungi.. Moulds. Moulds which grow readily on stale bread or over-ripe fruit are made up of many thin threads.. a sandwich. Choose your bread..  Some breads are sliced. You can also choose a bun bread. Sometimes you can use an unsliced bread that you roll and slice after.. The second step to making a . sandwich. Activity 1. :. Introduction to Chemical reactions. by Trish Loeblein . . http://phet.colorado.edu. Learning Goals: . Students will be able to: . Relate the real-world example of making sandwiches to chemical reactions. 1. Basic method. 2. Jewish Story Bread. 3. East African Chapati . 4. Ethiopian Honey Bread. 5. Polish Easter Bread. 6. Irish Soda Bread. Making Bread. It is simple to create a light airy loaf of bread. .  is made from flour that contains only the endosperm of the wheat grain (about 75% of the whole grain. ).. Wholemeal bread.  is made from the whole of the wheat grain with nothing taken away. . Wholewheat. GLUTEN – provides dough with . elasticity. and . strength. .. YEAST – makes dough . rise. and gives it it’s porous . texture. Under developed gluten. Developed gluten. Define. HYDRATION. To Add water. E. M. . Elkahlout. Applications of Biotechnology to Food Products . 3. Production of Fermented Foods. (Bread making). INTRODUCTION. Fermented . foods: . foods which are processed through the activities . THE ONLY BREAD “I am the bread of life. Whoever comes to me will never be hungry again.” Jesus in John 6:35 The Christian Food Problem Jesus had serious food issues Peter Early Church 2 nd century Christians making . Basic ingredients . The basic ingredients of bread are: . flour. ; . yeast . (to make the bread rise); . salt . (to add taste and aid proving); . f. at . (sometimes added to . make . the loaf lighter and extend shelf . Organic veg box delivery services are a breath of new air for consumers who value health, sustainability, and convenience The history of bread making. Bread is one of the most highly consumed foods in the UK with . nearly 11 million loaves sold each day.. However, bread has not always been available in the way in which it is now and there are a number of key steps, and people, that are important in helping produce bread from the raw ingredients..