BREAD FOOD SCIENCE & NUTRITION SBK3023

INTRODUCTION
Bread is a staple food prepared by cooking a dough of flour and water and other additional ingredients. White bread is made from flour containing only centre core of the grain. Whole meal / whole grain bread contains the whole of the wheat grain (endosperm and bran)

UMMU AIMAN BT ABDULLAH NORAMIRA BT AHMA TAJUDDIN JUSMAN BIN MUKTAR MOHD HAFIZ BIN SALLEH

D20091035104 D20091035139 D20101037504 D20101037433

Preservatives and additives: THE PROCESS OF PRODUCING BREAD

1. Calcium and sodium propionate are used in bakery products as

a mold inhibitor

1. Mixing and kneading the dough

The flour and water are poured into industrial mixer The mixture called as gluten and gives bread its elasticity and yeast is added.

2. Calcium

propionate is an organic salt formed by the reaction of

calcium hydroxide with propionic acid.

2. Fermentation
The high-speed machinery is designed to manipulate dough at extreme speeds and with great force, which forces the yeast cells to rapidly multiply

3. The compound occurs in either crystalline or powder form. 4. It is not toxic to these organisms, but does prevent them
from reproducing and posing a health risk to humans.

5. E926 Chlorine dioxide or Sulfur dioxide is added to the flour, and

acts as its bleaching agent to remove colour from flour and improve baking qualities.

3. Division and gas reproduction

Cutting the dough into pre-determined weight and passing to the molding machine to shapes the dough into balls The dough moves slowly through the prover so that it may "rest," and so that the gas reproduction may progress.

7. Salt is one of the most common additives used in production

Chemical substances:

1. Raising agents including sodium bicarbonate (alkaline) and acid

calcium phosphate.

4. Molding and baking

The dough conveyed to a second molding machine which reshapes the dough into loaves. Baking the dough at a high temperature with a high level of humidity.

2. These react in water to produce carbon dioxide.

Benefits of preservation
Calcium propionate keeps bread and baked goods from spoiling by preventing mold and bacterial growth while increasing the shelf life of bakery foods

5. Slicing and packaging

Slicing the bread into consistently sized pieces The slices hold together while packing up each loaf and passing it to the wrapping machine

Quality control
Maintain a high quality standard of appearance, texture, and flavor. Quality checks are performed at each step of the production

Possible danger
Calcium propionate is used for the propionate, not the calcium. Calcium is added to bread in other forms. In small amounts they are not harmful but, as with other additives, the effects are dose related. Very few people will be affected by two slices of preserved bread but effects are cumulative, so can build up slowly over days or weeks, varying with the dose. This makes identification of the cause of symptoms extremely difficult. Propionates are one of the most difficult additives to avoid because their use is widespread and they are in a healthy food that is generally eaten every day. How does it affect people? Reactions can be anything from the usual range of food intolerance symptoms: migraine and headaches; gastrointestinal symptoms including stomach aches .

process (a variety of taste tests, chemical analyses, and visual observation to ensure quality)Moisture content is particularly critical. A ratio of 12 to 14% is ideal for the prevention of bacteria growth.

During process
An average of 66% of the B vitamins has been removed. An average of 70% of all minerals has been removed. 79% of the fiber has been removed. An average of 19% of the protein has been removed.

CONCLUSION
Bread is a staple part of a healthy eating pattern as it is low in fat and one of the best sources of fibre. It is made up of energyproviding carbohydrates, protein, vitamins and minerals. Bread is an important component of healthy eating.