Biochemical Processes in Bread Making
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ScribdTranslationsBiochemical Processes in Bread Making
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ScribdTranslationsBAKING 2017
Biochemical processes in bread making
BAKING:
It is a process by which bread is obtained from flour, to which is added
water, salt, and yeast in adequate proportions.
2. INGREDIENTS AND FUNCTIONS
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It is obtained from milling wheat, this cereal is the only one that contains in
appropriate proportion of proteins (gliadin and glutenin), which when combined with
Water forms the consistency of bread. (Gluten)
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It is composed of small organisms (microscopic fungi) that
they transform sugars and starches into alcohol producing CO2
Functions:
It makes fermentation possible.
Increase the volume of the mass producing alcohol and gas
carbonic.
Yeast enzymes
Protease softens gluten by acting on the protein.
Invertase acts on compound sugars.
Maltase acts on maltose.
oZimasa acts on simple sugars.
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It is used in small amounts to knead the flour.
Functions:
Formation of the mass (plastic, soft, elastic)
Helps enzymes to diffuse in fermentation
yeast
Makes plasticity and extensibility possible in the mass, so that it
can grow due to the effect of CO2.
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Chemical compound formed by Chlorine and Sodium.
Functions:
Helps to add flavor to the bread
It strengthens the consistency of the gluten because it allows the dough
retain water and gas.
The salt controls the activity of the yeast, not allowing
undesirable fermentations within the dough.
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Chemical compound formed by C, H, O, used in baking is usually
sucrose or cane sugar.
Functions:
Sweetener
It serves as food for the yeast.
Avoid water loss.
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BAKING2017
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They can be of animal or vegetable origin, and are used both in the dough.
Functions:
They improve the appearance as it is spread in thin layers producing
a lubricating effect.
Soften the crust of the bread.
They improve the taste and volume of the bread.
3. PHASES AND BIOCHEMISTRY OF BREAD MAKING:
3.1. Mixing and kneading
It consists of the mixture of: water + flour + yeast and + other ingredients
scheduled according to the type of bread. Time 10–20 min.
Reactions:
The flour absorbs water (depending on the granulation, content of
protein, initial moisture of the flour, ambient humidity, and consistency of the
Starch absorbs water, swelling. Other phenomena, such as
how redox processes promote the formation of bridges
disulfides that promote the combination of proteins. - Rearrangement of
the spatial configurations of proteins. - Formation of non-bonding
covalent bonds between proteins and other constituents of flour. - Breakage and
formation of disulfide bridges. - Proteins (gliadin and glutenin) are
they combine with each other, developing the gluten network.
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Resting of the dough in conditions of suitable temperature for the
fermentation and until it doubles in size.
It is the transformation that organic materials undergo under the action of
enzymes, it is a process of biochemical nature.
Duration: 2-3 h at 25–30°C. (13)
Reactions
6 12 6→ 2 5 + 2
Hexose Ethanol Carbon dioxide
Alcoholic fermentation (Fresh bread contains 0.3% ethanol) by action of
the yeast (Saccharomyces cerevisiae) and the quantity must be controlled
quality. - Production of CO2 and gas pockets are formed retained between the
fine gluten membranes. - The sugars are depleted and begin to act.
the amylases on starch to release maltose and glucose.
Factors: - Excess salt causes transformation of flavor, fermentation
slow and in default accelerated fermentation (2%). - Flour: activity
enzymatic, damaged grains during milling, extraction rate, wheats
sprouts, gluten content. - Hydration: insufficient (hard doughs)
stops the development of fermentation. - Temperature of the dough and ambient.
Acidity
[Link], Rounded, Rest and Second Fermentation
Time 1h.
Reactions: Alcoholic fermentation continues. (13) - 29 - [Link] Cooking
Characteristics: Temperature and time vary according to the size and type of bread.
220–260°C
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50 min for large loaves of 2000 g; the interior of the piece does not exceed
never 98°C. (7) (23) (13) Reactions: - The bread loses as a term.
half, about 20% of its weight in mass, and in the first minutes that
Once the bread is taken out of the oven, it loses another 3% of its
weight in mass. - Forms a waterproof crust that retains moisture and the
fat and prevents the degradation of various nutrients and components
aromatic compounds (starting from 100°C, they intensify at 140°C until reaching
220°C). - Chemical Browning: or Maillard Reaction to ensure
color and aroma and, or Caramelization reaction of sugars. - Oxidation
from fatty acids to aldehydes, lactones, ketones, alcohols, and esters.
Inactivation of the enzymes. - The gluten coagulates and the alveoli expand.
Due to heat, its effects condition the texture of the bread. - Activation and
death of the yeast: in the initial moments, the metabolism of the
yeast intensifies, the CO2 produced contributes to the final push of the
piece. The expansion caused by heat in these gases forms alveoli
internals. The opening of the cuts of the pieces occurs. - The starch is
gelatinizes (65–70 °C) resulting in a loss of elasticity, but it gives
supporting the crumb structure, contributing to the texture of the bread.
Amylolysis: α-amylases are activated with temperature, they are produced
dextrins. They are destroyed above 70 °C.
[Link] the Bread
To meet the organoleptic characteristics of fresh bread (NTE INEN 95)
Aroma and flavor: Characteristic of fresh and well-cooked product. Its taste
no It must be bitter, sour, or with hints of rancidity. Crust: Crispy,
uniform in color, without burns, soot, or other materials strange.
Mica: It should be elastic, soft, moist, porous, uniform, not sticky or
crumbly. (30) Once it has cooled down, the gradual loss of these begins.
characteristics, in a process called aging. (13)
3.5. Aging
Reactions:
- Pérdida de humedad. - Incremento de firmeza y pérdida de elasticidad de la
mash. - Retrogradation of starch: starch molecules begin
associate in ordered structures, reappearing the crystalline order (re
crystallization) and resulting in the relative loss of water, without reaching the
order of native starch. (7) (13) Aging hypothesis of bread: The
pan, as it ages, becomes hard and loses elasticity. This hardening does not
it is a simple drying or chemical reaction, because the speed of
hardening increases when the temperature decreases, with a maximum
towards 0ºC. (7) Hardening can be delayed by freezing, but
not for simple refrigeration. The measurements of X-rays and thermal analysis
differential demonstrated that the starch of the crumb crystallizes and this
Crystallization could be favored by a transfer of -31- water from the
gluten to starch. There is a hypothesis that the hardening corresponds to the
crystallization of amylopectin. If old or stale bread is heated in the
oven, it becomes more tender: the amylopectin would go from the crystalline state to
amorphous state. However, the softening is only temporary; in fact, the
warming causes dehydration that facilitates the re-crystallization of
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Baking 2017
the amylopectin. The diagram in Figure No. 4 summarizes the phenomena of this
hypothesis.
3.6. Retrogradation of starch
It is defined as the insolubilization and spontaneous precipitation.
primarily from amylose molecules, due to their chains
linear ones are oriented parallel to each other and react to each other through bridges of
hydrogen through its multiple hydroxyls; it can be carried out by
various routes that depend on the concentration and temperature of the
system. If a concentrated solution of amylose is heated and then cooled
quickly until reaching ambient temperature a rigid gel is formed and
reversible, but if the solutions are diluted, they become opaque and precipitate
when they are left to rest and cool slowly. The retrogradation is
directly related to the aging of bread, the fractions of
amylose or the linear sections of amylopectin that retrograde, form
areas with a very rigid crystalline organization, which requires a high
energy to break down and the starch to gelatinize.
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The storage of bread is a topic of interest for the baking industry.
due to the fact that it is a relatively perishable product to which it is
they sometimes add certain chemicals so that it has a shelf life
superior. Storage prevents physical and chemical changes in the bread
due to microbial activities mainly. The result of those
changes result in a change in the organoleptic properties (aroma and
texture) that leads the consumer to deduce that the 'bread is not fresh'. In
Sometimes frozen bread is sold in supermarkets, which
It obviously has a longer shelf life than bread packaged in bags.
of plastic. Nowadays it is known that the retrogradation of starches from
the crystalline forms are one of the main causes of the hardness of the bread.
Other factors that affect the 'ratio' with which it becomes hard (firmness) have
such as storage temperature, the
moisture content (referred to as water activity: aw) of the bread,
changes in the structure of gluten and the migration of moisture during its
storage.
