There are wide variety of biotechnology application includes biological, biochemical, bioengineering, genetic and control techniques. One of the oldest biotechnical processes is the baking of breads(1). This process originated in ancient times and the general method is to mix flour with other ingredients. For instance, water, salt and some source of aeration followed by baking. The making of fermented bread was initiate by the Egyptians during 2000 BC. The practice was to use a little old dough, or leaven, to create the new dough. These two doughs were mixed together and allowed to ferment for some hours before baking. They made an astonishing 50 varieties of bread, paid wages with bread, and painted bread making scenes in their tombs. Since …show more content…
But, basically all bread processing rely on these 4 key steps which are mixing, fermenting, baking and cooling. Bread is made with three basic ingredients: grain, water, and bakers ' yeast, while wheat flour, water, salt, sugar accounts for more than ninety five percent of bread mass, remaining three to four percent ingredients are the key ingredients that convert these humble daily used food ingredients in to appetizing bread. The method start with the sifted flour is poured into an industrial mixer. Then, Temperature-controlled water Bread is piped into the mixer to produce a mixture called gluten and the function of it to give elasticity to the bread. After that the pre-measured amount of yeast is added. Yeast is the crucial ingredient and acts as fermenting agent responsible for gassing effect in wheat flour dough and plays important role in volume, taste and desired fine honeycomb like structure of bread crumb. Scientific name of baker’s yeast is Saccharomyces cerevisiae. It is the single largest and most commonly used biotechnology product world over. The purpose for using yeast is it can produce gas bubbles, which leaven the bread. Depending on the type of bread to be made, other ingredients are also poured into the …show more content…
This is the second step. During fermentation, from a rough dense mass lacking extensibility and with poor gas holding properties, the dough slowly changes into a smooth, extensible dough with good gas holding properties. As the yeast cells grow, the gluten protein pieces clump together to form networks. Hence, the alcohol and carbon dioxide are formed from the breakdown of carbohydrates that are found naturally in the flour. Enzymes present in yeast and flour also help to speed up this reaction. There are several reactions occur when there is plenty of oxygen present. Then the energy released is used by the yeast for growth and activity. However, when the oxygen supply is limited, the yeast can only partially breakdown the sugar. Alcohol and carbon dioxide are produced in this process known as alcoholic fermentation. The fermentation occur when the carbon dioxide produced in these reactions. Which will make the dough to rise, and the alcohol produced mostly evaporates from the dough during the baking process. As fermentation occurs each yeast cell forms a centre around which carbon dioxide bubbles form. Each of the bubbles is surrounded by a thin film of gluten form cells inside the dough piece. When these cells fill with gas the dough is increased in size. During rising, if any large gas holes formed, they will be released by kneading. Then the dough is then allowed to rise
The wheat was grounded into flour which was used to make bread. A
When most groceries bought their bread from independent bakeries, Kroger once again pursued quality as the key ingredient to profit. He began making his own bread. This made him able to reduce the prices for consumers and he still made a profit.
There are many important ingredients that go into making a good loaf of bread. The most important ingredients, however, are water, flour, and yeast. Without water, the bread can’t have texture. Without yeast, the bread won’t rise. And without flour, the base of the bread, there is no bread.
Some of you in here babysit younger siblings or other small children. After you have them play outside and they are hot and sweaty, it feels good to bring them back in the house and cool them off with a big glass of Kool-Aid. After they have their Kool-Aid and are cooled off, you really don’t want to go bring them back outside where it is hot, so you decide to play with play dough. But you don’t have any playdough in the house.
There was other food in their day-to-day rations for example the meat that was offered could consist of bacon, pork, or beef. They would salt their pork so that it would have a longer shelf life and be safe to eat for longer. Some other things they had were flour and bread products. The “bread” was a dried-out cracker with longer shelf life. They also had sugar.
During the Civil War from 1861 to 1865 food was scarce in the South. In the time of war rations had to be transported long distances, so the Commissary Departments relied on foods that could be preserved easily. Wheat flour was not one of these easily preserved food and therefore was quite scarce in the South. Due to the lack of wheat flour many soldiers baked bread from any available ingredients. One of these ingredients was white cornmeal, which the soldiers used to make shortbread.
It is also relatively easy to make, because it usually requires only three simple ingredients: flour, water, and salt. To make it, one must mix flour, water, and salt in a bowl and mix it until it turns into dough. Then, he or she rolls it out and cuts it into individual pieces. Finally, he or she bakes the pieces of hardtack for thirty minutes, flips them over, and bakes them for another thirty minutes. This simple recipe allowed the Union and Confederate armies to make trays upon trays of these biscuits, enough to supply each soldier with nine to ten of them per day (Colleary).
“The lack of bread is terrible. Stories arrive every moment from provinces of riots… The price of bread has risen above people’s ability to pay. This causes great misery.” (Document 3)
Abstract The distinction between baking soda and baking powder is acid. At any rate it can have a major effect for different products, so we should clarify. Both baking soda and baking powder are leavening agents, which imply that they are added to heated products before cooking to create carbon dioxide and the reason for them to increase. The two substances are utilized under diverse conditions.
For example, fermentation occurs in yeast in order to gain energy by transforming sugar into alcohol. Fermentation is also used by bacteria, they convert carbohydrates into lactic acid. Ethanol fermentation is done by yeast and certain bacteria, when pyruvate is separated into ethanol and carbon dioxide. Ethanol fermentation has a net chemical equation: C6H12O6 (glucose) > 2C2H5OH (ethanol) + 2CO2 (carbon dioxide). This process of ethanol fermentation is used in the making of wine, bread, and beer.
What is the effect of temperatures 10°C , 20°C, 40°C, 60°C and 70°C ± 1/°C on yeast fermentation when baking bread? ii. Aim: The focal aim of this experiment is to investigate the effect that temperature has on the growth and respiration of yeast (Saccharomyces cerevisiae) fermentation. iii.
Sugar/ glucose is an important carbohydrate that can be made during photosynthesis from water and carbon dioxide, using energy from sunlight. Carbon dioxide is given off as a waste product when energy is released by the breaking down of glucose. This can be used by plant cells in the process of photosynthesis to form new carbohydrates. Yeast is a single-celled fungus that can break down sugars (glucose) to help produce carbon dioxide. Research Question
We use it in a myriad of foods and recipes and we use it as a source of our energy for the day. Used for generations in thousands of years, we eat bread to come together in our lives. “Americans still consumed about 30 percent of their calories in the form of bread.” (Morano 1) So I leave you with this: I’ve never seen a food that brought people together like bread, we eat it in almost everything, and that’s why I picked this topic; bread is so fascinating, it is in a myriad of things in our life, and nothing can ever truly compare to a perfect freshly baked loaf of
Joshua Miller 12/18/17 Fermentation Lab report Introduction The term fermentation refers to the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat (wikipedia). Sugars are converted to ethyl alcohol when fermentation happens. In this experiment we determined if yeast cells undergo fermentation when placed in a closed flask with no oxygen. Glucose and yeast are mixed together in a closed flask and allowed to incubate for about one hour.
The mold that usually grows on bread includes Penicillium and Rhizopus. Mould is a form of fungi, fungi can be defined as any of a diverse group of organisms that live by decomposing and absorbing the host as they