BREADS 

What is Bread?
Bread is a staple food,
basically made from flour,
liquid and other ingredients.
 Kinds of Breads

A.Yeast Bread or bread that uses

yeast as leavener.

B.Quick Bread or bread that

uses a chemical agent as
leavener.
Yeast Breads
Quick Breads
Major Ingredients
in Bread Making
1. Flour - provides the structure in baked
products.

• Bread Flour-hard wheat flour with about 12% protein.

• Cake Flour-soft wheat flour that is 7.5 protein.
• All-purpose Flour - blended during milling to achieve
a protein content of 10.5%.
Components of Flour
• Gluten - is in the mixture of wheat proteins which form
the tough, rubbery, elastic substance when flour is
mixed with water or other liquids.
• Glutenin - gives the dough strength to hold leavening
gases and determines the structure of the baked
products.
• Gliadin - gives elastic or stretching properties of gluten.
2. Liquids

Water is generally used:

• To activate the yeast.
• To help develop the gluten
in the dough.
• To dissolve other
ingredients.
Milk is used to:
• It increases the nutritive value of the
bread.
• It contributes good texture and flavor.
• It helps dissolve other ingredients.
• It serves as food for the yeast
during the fermentation process.
Juice – fruit juices are acidic, they are
probably best used in baked products
which have baking soda as an
ingredient.
 3. Leavening Agents
a. Physical Leaveners - air and water vapor or
steam, as well as manipulation of the flour
mixtures such as creaming butter and sugar
together cutting in or folding ingredients as well
as in sponge and in chiffon cakes leaven the
batter by incorporating air into it. Steaming
causes some leavening effect.
b. Biological Leaveners – Yeast as tiny one-called
plant that is present all around us. Yeast is feed on
sugars and starches. They change the starch of
bread dough into sugar, which they then digest as
they do this, they give off carbon dioxide as a
waste product. This chemical change is called
fermentation.
Types of Yeast
• Active dry yeast – this is dried and dormant yeast that
has to be reactivated. It contains just enough water
within it cells to keep it alive. Soften it first in the
required amount of water at 105⁰F, or lukewarm water.
• Compressed yeast – this type of yeast contains more
water than active dry yeast. Less amount of lukewarm
water (80⁰F) is needed to activate it.
c. Chemical Leavening Agents
• Baking Soda – sodium bicarbonate of soda, and baking soda
is one and the same. It liberates carbon dioxide, but to the
process, a residue of washing soda remains in the cake which
imparts a dark color and unpleasant taste to the cake. Some
acid ingredients are used to counter act this, so that lemon
juice, vinegar and molasses.
• Baking powder – produced by mixing soda and acid salt.
Flour or starch is used to stabilize the mixture.
4. Shortening – may be butter, margarine, or
vegetable shortening.
• Serves as food for the yeast
• Makes the dough easy to handle during kneading
• Contributes to the elasticity of the dough and:
• Improves the bread texture and flavor.
5. Eggs – serves many functions in baked goods
• It adds flavor and color
• It contributes to structure
• Incorporate air when beaten
• Provide liquid, fat, and protein
• Emulsify fat with other ingredients.

The best size to use is a two oz. or Grade A Large Egg.

6. Sugar
• Granulated Sugar or refined sugar
• Confectionary sugar or powdered sugar
• Brown sugar
Uses of Sugar
• Gives richer color of the crust
• Improves flavor, aroma and nutrition
• Not a softening agent but by developing crust
color quickly
• Increases the development of the dough
7. Salt
• Gives desirable flavor to the bread
• Controls period of fermentation: the
more the salt added, the longer the
fermentation time, or the “rising” of the
dough. The absence of salt causes poor
flavor and quick rising.
 BAKER’S
PERCENTAGE 
 What is Baker’s Percentage?
• Means that each ingredient is a certain
percentage of the weight of the total flour in
the formula.
• All ingredients must be expressed
in the same unit (grams, kg, pounds etc.)

• Weight of flour is always expressed as 100%.

Why Baker’s Percentage?
• Enables one to assess a formula quickly
• Enables formula modification
• Easy to scale a recipe up or down
• Precision (since weights are used)
• Provides a common language for bakers
Baker’s Percentage Formula:

Weight of Ingredient × 100 = % of Ingredient

Weight of Flour

% of Ingredient × Weight of Flour = Weight of Ingredient

% of Flour
Example: (Lean Dough)
Ingredients Weight (g) Percent %
APF 1000 g 100 %
Water 700 g ?
Yeast 15 g ?
Salt 2g ?
TOTAL 1717 g ?
 To find the percent % of ingredients:
Baker’s Percentage Formula:

Weight of Ingredient × 100 = % of Ingredient

Weight of Flour
Solutions:
Water Yeast Salt

=700 g × 100 = 15 g × 100 = 2 g × 100

1000g 1000g 1000g

=0.7 × 100 =0.015 × 100 =0.002 × 100

=70% = 1.5 % = 0.2 %
Answers:
Ingredients Weight (g) Percent %
APF 1000 g 100 %
Water 700 g 70 %
Yeast 15 g 1.5 %
Salt 2g 0.2 %
TOTAL: 1717 g 171.7%
 To find the weight of ingredients:

% of Ingredient × Weight of Flour = Weight of Ingredient

% of Flour
Example: (Lean Dough)
Ingredients Weight (g) Percent %
APF 1000 g 100 %
Water ? 70 %
Yeast ? 1.5 %
Salt ? 0.2 %
TOTAL: ? 171.7%
 Solutions:
Water Yeast Salt

= 70% × 1000g = 1.5% × 1000g = 0.2% × 1000g

100% 100% 100%

= 0.7 × 1000 g = 0.015 × 1000g = 0.002 × 1000g

= 700 g = 15 g =2g
Answers:
Ingredients Weight (g) Percent %
APF 1000 g 100 %
Water 700 g 70 %
Yeast 15 g 1.5 %
Salt 2g 0.2 %
TOTAL: 1717 g 171.7%
 SPONGE
DOUGH METHOD 
Sponge Dough Method
•Sponge dough are prepared in two stages.
This procedure gives the yeast action a head
start. The first stage is called a sponge, a
yeast starter, or yeast pre-ferment. All of
these mean the same thing.
• To begin preparation for bread baking, the baker “set a
sponge” on the night before. The sponge consisted of
flour, water and yeast. These ingredients were mixed
then covered with a towel or perhaps “katsa”.
• The yeast would ferment and produce a bubbly batter
that smelled good. The next morning (or after 2 hours)
the rest of the ingredients were added to the sponge,
forming a dough to be kneaded and to be set to rise as
usual.
 The sponge process adds tremendous
flavor and texture to bread. It is the
equivalent of an extra rise in the bread
making process.
Procedure:
• Combine part or all of the liquid, all of the
yeast, and part of the flour (and sometimes,
part of the sugar).
• Mix into a thick batter or soft dough.
Ferment until double in bulk.
• Punch down and add the rest of the flour
and the remaining ingredient. Mix to a
uniform, smooth dough.
Variety of Breads Using Sponge Dough Method
Rich/Sweet Type
•Ensaymada
•Cinnamon Roll Flour Weight: 1000g
•Pan de coco
•Monggo Loaf
•Soft Monay
Sponge: (%) Weight in
grams
Bread Flour 60% 600 g
Water 67.5% 405 g
Instant Yeast 0.5% 5g
Dough: Bread Flour 40% 400 g
Sugar 20% 200 g
Salt 1% 10 g
Margarine 8% 80 g
Milk Powder 5% 50 g
Eggs 10% 100 g
Water 50% 500 g
Instant Yeast 0.5% 5g
Improver 0.4% 4g
Bread Production
1.Scaling the Ingredients 7.Benching/Bench Proofing
2.Mixing (Sponge Dough 8.Making up and Panning
Method) 9.Proofing
3.Fermentation 10.Baking
4.Punching 11.Cooling
5.Scaling 12.Storing
6.Rounding
THE END 