Bread (Bioprocess product)
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Bakers' yeast is commonly used to leaven commercial breads. Bakeries receive yeast either as compressed cakes that are 70% water or as dry granules that are 8% water. When yeast is added to a mixture of flour, water, salt, and sugar to make dough, it responds to the warm water by consuming sugars and releasing carbon dioxide gas bubbles. These gas bubbles become trapped in the dough, causing it to rise and form the final loaf shape. Higher water content results in more gas bubbles and a coarser bread crumb structure.
Bread (Bioprocess product)
- 1. Commercial breads usually leavened with bakers yeast. Bioprocess product Bakeries receive yeast in the form of compressed cakes (70% water) or as dry granules (8% water). Preparation of dough WATER + FLOUR + SALT + SUGAR + BAKERS YEAST Single-celled fungus Leavening agent substance that produce gas to make bread rise. Strengthen and develop gluten in dough. Saccharomyces cerevisiae (Bakers yeast) 1) responds to warm water. Control: temperature and osmotic pressure water content and salt concentration. 2) exposed to sugars in bread and in flour, it begins to eat, digesting portions of these sugars (it ferments sugar). 3) release gas bubbles (CO2) and these bubbles, trapped in the bread dough, cause the rising action forms loaf Salt and sugar inhibit yeast growth Longer rising time more flavour Dough is baked in oven bread ready to eat Gas evolved by yeast during dough preparation is important to the success of bread manufacture. Higher % of water more bubbles, coarser bread crumb. Formulation Most bread formulas contain 60-75% water. Flour provide primary structure to the final baked bread. Liquids common ratio 3:5 (liquid:flour). Leavening yeast fermentation Fats hold structure, 3% by weight, preserve freshness. Bread improvers reduce the rising time, improve texture and volume. Chemical composition resistance to fungal diseases