HIGH 5 BREAD

Nutrition Facts
High 5 - High Grain Wholemeal Bread
Calories 942 Sodium 1,338 mg
Total Fat 8g Potassium 0 mg
Saturated 4g Total Carbs 166 g
Polyunsaturated 3g Dietary Fiber 16 g
Monounsaturated 1g Sugars 0g
Trans 0g Protein 39 g
Cholesterol 0 mg

Vitamin A 0% Calcium 0%
Vitamin C 0% Iron 0%

i. Sodium- Sodium plays multiple roles in breads and other baked goods. ... Salt is
also responsible for fermentation control and texture in yeast-raised breads. In
the mass production of bread, salt levels are used as a tool to control yeast
activity.
ii. Potassium-Although banned for use in foods by many countries, potassium
bromate is typically used in the United States as a flour improver (E number
E924). It acts to strengthen the dough and to allow higher rising. It is an
oxidizing agent, and under the right conditions will be completely used up in the
baking bread.
iii. Protein-Gluten is a protein. Bread flour does not contain large amounts of
protein (approx. ... When flour is mixed with water, the gluten swells to form a
continuous network of fine strands. This network forms the structure of bread
dough and makes it elastic and extensible.
 processes to produce High 5 Bread

1. MIXING INGREDIENTS
Mixing has two functions:
to evenly distribute the various ingredients and
allow the development of a protein (gluten) network to give the best
bread possible.
Each dough has an optimum mixing time, depending on the flour and
mixing method used.Too much mixing produces a dough that is very
extensible with reduced elastic properties. However undermixing may
cause small unmixed patches which will remain unrisen in the bread. This
will give a final loaf with a poor appearance inside.

2. RISING (FERMENTATION)
Once the bread is mixed it is then left to rise (ferment).As fermentation
takes place the dough slowly changes from a rough dense mass lacking
extensibility and with poor gas holding properties, into a smooth,
extensible dough with good gas holding properties.
The yeast cells grow, the gluten protein pieces stick together to form
networks, and alcohol and carbon dioxide are formed from the
breakdown of carbohydrates (starch, sugars) that are found naturally in
the flour.The yeast uses sugars in much the same way as we do. it breaks
sugar down into carbon dioxide and water. Enzymes present in yeast and
flour also help to speed up this reaction.
When there is plenty of oxygen present the following reaction occurs:
The energy which is released is used by the yeast for growth and activity.
In a bread dough where 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.
3. KNEADING
Any large gas holes that may have formed during rising are released by
kneading. A more even distribution of both gas bubbles and temperature
also results.The dough is then allowed to rise again and is kneaded if
required by the particular production process being used.

4. SECOND RISING
During the final rising (proving) the dough again fills with more bubbles
of gas, and once this has proceeded far enough the doughs are transferred
to the oven for baking.
General appearance - large gas holes lined with gluten with smaller holes
and ingredients in between these. (Electron microscope view)

After two hours rising gluten strands form a lattice as the dough reaches
the required size. (Electron microscope view)
5. BAKING
The baking process transforms an unpalatable dough into a light, readily
digestible, porous flavourful product.
As the intense oven heat penetrates the dough the gases inside the dough
expand, rapidly increasing the size of the dough. This is called
"ovenspring" and is caused by a series of reactions: Gas + heat =
increased volume or increased pressure. Gas pressure inside the
thousands of tiny gas cells increases with the heat and the cells become
bigger.
A considerable proportion of the carbon dioxide produced by the yeast is
present in solution in the dough. As the dough temperature rises to about
40C, carbon dioxide held in solution turns into a gas, and moves into
existing gas cells. This expands these cells and overall the solubility of
the gases is reduced.
During baking the yeast dies at 46C, and so does not use the extra sugars
produced between 46-75C for food. These sugars are then available to
sweeten the breadcrumb and produce the attractive brown crust colour.As
the moisture is driven off, the crust heats up and eventually reaches the
same temperature as the oven.
Sugars and other products, some formed by breakdown of some of the
proteins present, blend to form the attractive colour of the crust. These are
known as "browning" reactions, and occur at a very fast rate above
160C. They are the principal causes of the crust colour formation.

6. COOLING
In bakeries bread is cooled quickly when it leaves the oven. The crust
temperature is over 200C and the internal temperature of the crumb
about 98C. The loaf is full of saturated steam which also must be given
time to evaporate.The whole loaf is cooled to about 35C before slicing
and wrapping can occur without damaging the loaf.A moist substance
like bread loses heat through evaporation of water from its surface.
 Packaging of High 5 Bread
Bag closure - Different type of bag closure are available in market these
reusable and bit trendy in use
Twist n Tie or Wire tie : These ties are used to tie knots in bread bags.
Cost effective method to close bags
Bread Handling Plastic crates : These crates are used to handle bread bags
during process , packaging and
transportation . Different types of plastic trays are available for this
purpose .Bread bags are placed into
these trays and are loaded in vans to be unloaded at reatil shops .
Strength is important characteristics of these of trays

Bread Packaging Equipments

i. Depanner
ii. Slicer
iii. Sealers
iv. Plastic Crates
v. Twist n Tie Binders
vi. Automatic Bagger Machine
vii. Horizontal flow wrap machines
viii. Vertical Pouch filling machine
ix. Wax Wrapper packing machine

Shelf-life studies of High 5 Bread

After preparation, the control and polyols incorporated high bread 5 were
packed in different packaging materials (Low density polyethylene and
polypropylene) and were stored for 10 days at ambient and refrigerated
(46 C) conditions. Periodic analysis for moisture, water activity and
free fatty acid were carried out to asses the shelf life.
 Sensory of evaluation of the High 5 Bread using panels or potential
consumers
Prepared bread was evaluated for sensory properties such as appearance,
color, texture, flavor and overall acceptability by panel of semi trained
judges.

Fundamental phenomena that are directly linked to the production of

High 5 Bread

In this respect the bread baking, one of the pillar of food related industry,
is an energy intensive process irrespective to the adopted oven technology
or to the primary energy nature. Baking is the fundamental step of the
bread production process and it entails a number of complex chemical
and physical phenomena, critical to the final physical properties of bread.
Crust colour, crumb texture and taste. A careful balance throughout all
the steps of the manufacturing cycle is vital to ensure the processes
synchronization, in order to produce a consistent and satisfactory loaf of
bread.

Multiple scientific disciplines of High 5 Bread

Food chemistry
Food chemistry is the study of chemical processes and interactions of all
biological and non-biological components of foods. The biological
substances include such items as meat, poultry, lettuce, beer, and milk as
examples. It is similar to biochemistry in its main components such as
carbohydrates, lipids, and protein, but it also includes areas such as water,
vitamins, minerals, enzymes, food additives, flavors, and colors. This
discipline also encompasses how products change under certain food
processing techniques and ways either to enhance or to prevent them
from happening.
Food physical chemistry
Food physical chemistry is the study of both physical and chemical
interactions in foods in terms of physical and chemical principles applied
to food systems, as well as the application of physicochemical techniques
and instrumentation for the study and analysis of foods.

Food microbiology
Food microbiology is the study of the microorganisms that inhabit, create,
or contaminate food, including the study of microorganisms causing food
spoilage. "Good" bacteria, however, such as probiotics, are becoming
increasingly important in food science. In addition, microorganisms are
essential for the production of foods such as cheese, yogurt, bread, beer,
wine and, other fermented foods.