Regular Bread

Table 35 lists the basic steps in bread manufacturing (28-30).

There are three basic processes in commercial bread making: straight dough process, sponge-and-dough process, and continuous-baking process. The choice of which process to use is up to the manufacturer and the equipment available in the baking plant. Table 36 lists the basic steps in the different processes. The major difference is in the way the dough is prepared and handled (28-30).

Because the dough may be prepared in various ways, the amounts of ingredients used also differ accordingly. Table 37 lists two formulations comparing the differences due to dough preparation processes (28-30).

Table 32 Types of Bread and Related Products



Baked breads

Regular yeast breads Flat (layered) breads Specialty breads

Chilled or frozen doughs

Steamed breads

Fried breads Boiled breads

Bread (white, whole wheat, or multigrain)

Pocket bread, croissants

Sourdough bread, rye bread, hamburger bun, part-baked bread, Danish pastry, stuffed bun Ready-to-baked doughs, retarded pizza doughs, frozen proved dough Chinese steamed bread (mantou), steamed stuffed bun Doughnuts Pretzels

Source: Refs. 28-33.

Table 33 Composition of Wheat, Flour, and Germ


Mositure % Protein % Fat % Total CHO % Fiber % Ash %


Hard red spring 13 14 2.2 69.1

Hard red winter 12.5 12.3 1.8 71.7

Soft red winter 14 10.2 2 72.1

Durum 13 12.7 2.5 70.1 Flour, straight

Hard wheat 12 11.8 1.2 74.5

Soft wheat 12 9.7 1 76.9 Flour, patent

Germ 11 25.2 10 49.5

Bread Making

Bread Making

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