Production of Bread and bakery products

Practically every day in the diet of each person there are bread or bakery products. No wonder there is a saying “Bread is everything to the head!” Bread is one of the foods that never get bored.

This product has high nutritional values ​​and provides the body with complex carbohydrates, such as starch and dietary fiber, as well as proteins, B, PP, E vitamins, magnesium, iron. The amount of proteins, carbohydrates, fats, vitamins and other substances contained in bread depends on the type of products, the grade of flour from which this product is made and the additives used. On average, the amount of carbohydrates in traditional types of bread ranges from 40% to 50%, most of which is starch; in bread contains a small percentage of protein (up to 8%) and fat (up to 2%).Every person needs to include bread of different varieties daily in the diet.

What types of bread can be purchased in the retail network?

Traditionally, the assortment is represented by bread made from wheat flour (higher, first grades), rye, rye-wheat or wheat-rye, as well as a huge number of small-baked bakery products, both with fillings and without fillings.Bread and bakery products are classified

  • by type of flour used (specifying grade),
  • by the method of production (bottom, molded),
  • on introduced raw ingredients (simple, rich, etc.)

At Kellers bakery there are various technologies for the production of bread, which are related, inter alia, to the peculiarities and preferences of this or that people.

Raw Material Used for Production

The main raw material for the production of bread and bakery products is flour, yeast, salt, sugar, water. In bulk products it is customary to add a large amount of sugar and various fats. In the formulation of some types of products include eggs and egg powder. When water is added to the flour, protein and starch are bound to form protein and starch compounds (dough).

The quality of bread directly depends on the characteristics of the flour and other components of the recipe, process and storage conditions. Increasing the humidity, increasing acidity and lowering the porosity worsen not only the organic characteristics of the bread, but also its digestibility and the degree of assimilation of nutrients.

In order for bread to retain its useful properties, it is necessary to store, transport and sell it in compliance with certain parameters of the temperature regime and relative air humidity, stipulated by the current sanitary regulations. Sanitary and epidemiological requirements for trade and trade organizations in them food raw materials and food products as well as regulatory documentation for the production of these products (state standards, technical conditions). As a rule, the optimum temperature for storing bread in stores is 20-25 ° C; relative air humidity is 75-80%. Such storage conditions make it possible to protect bread not only from drying, but also from molding.As a result of improper storage, baked goods are microbiologically damaged and cannot be used for human nutrition.

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