Topic wise notes as per new NCHM-JNU syllabus (for B.Sc HHA & M.Sc HA) are are now available at our new website hospitality.institute
Visit Now
Select Page
2nd Sem Food Production Notes

Principles of bread making

by

Last updated: 5 July 2023

  1. SCALING INGREDIENTS: It is very important to scale or measure ingredients accurately when making yeast bread.
  2. MIXING AND KNEADING DOUGH: Dough must be mixed properly in order to combine the ingredients uniformly, distribute the yeast and develop gluten.

Dough mixing methods:

  • Straight dough method: all the ingredients ate just combined and kneaded
  • Sponge method: flour, yeast, sugar, water- kept for sponge then it is used.
  • Flaky dough method: it is same as rolled in dough method.
  1. FERMENTING DOUGH: Fermentation is the process by which yeast converts sugar to alcohol and carbon dioxide. During fermentation, the dough is allowed to rise. Fermentation is resting of whole dough but proofing is resting of shaped dough (balls and knotted). The whole yeasted dough is kept in an oiled container to allow fermentation in a warm place it reaches double in size.
  1. PUNCHING DOWN DOUGH: After fermentation, the dough is folded down to expel and redistribute the gas pockets with a technique known as punching down or knockback. Punching down help to even out the dough’s temperature and relaxes the gluten.
  2. PORTIONING DOUGH: Dough is now ready to be divided into portions. For loaves, the dough is scaled to the desired weight. For rolls, equal small portions.
  3. ROUNDING PORTIONS: The portions of dough must be shaped into smooth, round balls in a technique known as rounding. Rounding stretches the outside layer of gluten into a smooth coating.
  4. SHAPING PORTIONS: Lean dough and some rich dough can be shaped in varieties of form – large loaves, small loaves, dinner rolls, etc.
  5. PROOFING PRODUCTS: Proofing is the final rise of shaped yeast product before baking. The temperature should be 35-46 degree centigrade. Proofing chamber- temperature and humidity can be controlled with a special cabinet known as a proof chamber. Proofing should be continued until double in size.
  6. BAKING PRODUCT: As yeast bread bake, a variety of physical, chemical changes occurs. Oven spring- when yeast rolls or dough is lace inside a hot oven, suddenly yeast product experiences a rise in size, is called oven spring.

The temperature increases, the yeast dies, gluten fiber becomes firm, and the starches gelatinize.

  1. COOLING AND STORING FINISHED PRODUCT: Yeast produced should be cooled at room temperature. Once cool, should be stored at room temperature and on freeze if need to be stored for a longer time.

Notes:

Washes: a glaze or a wash can be brushed to the dough before baking. The crust is made shiny, hard or soft, darker or lighter by proper uses of washes. Topping can be given with seeds and meal etc.

Slashing: the shape and the appearance of some bread can be improved by cutting their top with a sharp knife before baking- known as slashing or docking.

Steam injection: the crisp crust desired for certain breads and rolls are achieved by introducing moisture into the oven during baking.

Determining doneness: bread loaves can be tested by tapping them on the bottom and listening for a hollow sound.

How useful was this post?

5 star mean very useful & 1 star means not useful at all.

Average rating 4 / 5. Vote count: 21

No votes so far! Be the first to rate this post.

We are sorry that this post was not useful for you! 😔

Let us improve this post!

Tell us how we can improve this post?

Syllabus BHM151 (T)

01 Soups

  1. Basic recipes other than consommé with menu examples
    1. Broths
    2. Bouillon
    3. Puree
    4. Cream
    5. Veloute
    6. Chowder
    7. Bisque etc
  2. Garnishes and accompaniments
  3. International soups

02 Sauces & Gravies

  1. Difference between sauce and gravy
  2. Derivatives of mother sauces
  3. Contemporary & Proprietary

03 Meat Cookery

  1. Introduction to meat cookery
  2. Cuts of beef/veal
  3. Cuts of lamb/mutton
  4. Cuts of pork
  5. Variety meats (offals)
  6. Poultry (With menu examples of each)

04 Fish Cookery

  1. Introduction to fish cookery
  2. Classification of fish with examples
  3. Cuts of fish with menu examples
  4. Selection of fish and shell fish
  5. Cooking of fish (effects of heat)

05 Rice, Cereals & Pulses

  1. Introduction
  2. Classification and identification
  3. Cooking of rice, cereals and pulses
  4. Varieties of rice and other cereals

06 i) Pastry

  1. Short crust
  2. Laminated
  3. ChouxHot water/Rough puff
    1. Recipes and methods of preparation
    2. Differences
    3. Uses of each pastry
    4. Care to be taken while preparing pastry
    5. Role of each ingredient
    6. Temperature of baking pastry

ii) Flour

  1. Structure of wheat
  2. Types of Wheat
  3. Types of Flour
  4. Processing of Wheat – Flour
  5. Uses of Flour in Food Production
  6. Cooking of Flour (Starch)

iii) Simple Breads

  1. Principles of bread making
  2. Simple yeast breads
  3. Role of each ingredient in bread making
  4. Baking temperature and its importance

07 Pastry Creams

  1. Basic pastry creams
  2. Uses in confectionery
  3. Preparation and care in production

08 Basic Commodities

i) Milk

  1. Introduction
  2. Processing of Milk
  3. Pasteurisation – Homogenisation
  4. Types of Milk – Skimmed and Condensed
  5. Nutritive Value

ii) Cream

  1. Introduction
  2. Processing of Cream
  3. Types of Cream

iii) Cheese

  1. Introduction
  2. Processing of Cheese
  3. Types of Cheese
  4. Classification of Cheese
  5. Curing of Cheese
  6. Uses of Cheese

iv) Butter

  1. Introduction
  2. Processing of Butter
  3. Types of Butter

09 Basic Indian Cookery

i) Condiments & Spices

  1. Introduction to Indian food
  2. Spices used in Indian cookery
  3. Role of spices in Indian cookery
  4. Indian equivalent of spices (names)

ii) Masalas

  1. Blending of spices
  2. Different masalas used in Indian cookery
    1. Wet masalas
    2. Dry masalas
  3. Composition of different masalas
  4. Varieties of masalas available in regional areas
  5. Special masala blends

10 Kitchen Organization and Layout

  1. General layout of the kitchen in various organisations
  2. Layout of receiving areas
  3. Layout of service and wash up