The Process Of Making Flour Essay - 1378 Words

Today, grain are collecting and threshing by harvesting machines with large headers to put it in a grain wagon in order to transfer it to be stored (see Fig. 2). Making flour process is one of the most important steps before bread making that is obtained by grinding the seeds in a very huge milling machine (see Fig. 3). The process of making bread starts with collecting the ingredients like sugar, flour, milk, malt, salt and storing them in storage. Certain types of Lorries carry flour from which different types of bread are made of. Later on, it is put into containers that are found in a separate place taking the form of a tower. Other ingredients are left in the storage area (see Fig. 4). Special dough kneading machine that is provided with a powerful double screw is utilized in kneading process. While the ingredients are mixing together, the machine starts from a low to a high speed. The dough became ready during five minutes before transporting it to the next place where it is pr oportioned (see Fig. 5). Divider is a very special machine used to divide the dough into parts of a certain weight that are considered. These pieces are transported from the divider to machine taking the con shape which is responsible for give them a rounded shape which in their turn are left to be fermented for about nine minutes. After germination process, the rounded shapes are formed in a long oval form. The spheres are kneaded flat and then rolled up (see Fig. 6). White bread is baked in aShow MoreRelatedBread Making : A Unique Segment Of Rheology1730 Words   |  7 PagesBread making is certainly a unique segment of rheology. As mentioned earlier, rheology is the study of the flow and deformation of a material. In the case of bread making, it is difficult to disturb the process without botching up the structure of the material. Brick and mortar stores have an intuitive feel for how bread dough is supposed to feel but that is impossible to calculate it on the industrial scale. It is in this area, that the study of rheology plays a huge role. In this section, we willRead More The Formality Of Baking Essay1273 Words   |  6 Pagespoint to making dough. There are many varieties to dough that require different attention. Lean dough requires a lesser amount of fat and sugar and therefore it is the leanest of all bread products. The types of breads that have fewer amounts of fat and sugar are French, Italian, Kaiser rolls, and pizza bread†(Gisslen, p66, ch4). There are dough’s with a higher fat content which provide a taster result. The short dough has a very high fat content. The short dough consist of having flour, sugar, andRead MoreThe Science of Wheat Flour692 Words   |  3 PagesMost bread is made with wheat flour and when this flour is either kneaded or beaten, gluten starts to develop. This gives the dough its elasticity and its stretchy consistency. When the gluten proteins are coated with water high molecular weight glycoprotein wea kened due to the cutting action of kneading and mixing and they are rearranged into layers to form gluten. The two main proteins involved in the gluten making process are gliadin and glutenin. When starches are heated in water, they suckRead MoreFunctional Foods And Its Effect On The Risks Of Chronic Diseases Essay1299 Words   |  6 Pagesincreasing in popularity in sectors such as dairy products or confectionery, in bakery it is still relatively underdeveloped. Bread is one such important staple food and the most widely consumed bakery product all over the world. In bread making, the use of white flour (refined) has been increased with an aim of improving the aesthetic value of white bread, which in-turn led to drastic reduction in the nutritional density and fiber content when compared to bread made from whole grain cereals. In recentRead MoreChemistry Project1446 Words   |  6 PagesCHEMISTRY PROJECT :AIM: TO COMPARE RATE OF FERMENTATION OF GIVEN SAMPLE OF WHEAT FLOUR,GRAM FLOUR,RICE FLOUR AND POTATO. SUBMITTED BY :- NAME: Shreyas kelkar CLASS:XII A ROLL NO: 26 INDEX # AIM # CERTIFICATE # ACKNOWLEDGEMENT # DECLARATION # OBJECTIVE # INTRODUCTION # MATERIALS REQUIRED # PROCEDURE # OBSERVATIONS # BIBLIOGRAPHY CERTIFICATE This is to certify that this project is submitted by SHREYAS KELKAR to the chemistry department, KENDRIYA VIDYALAYA NO. 1, INDORE was carried outRead MoreI Nuzzled My Head Closer To The Scratchy Grey Wool Of My1580 Words   |  7 Pagesmoments so pure they feel as timeless as the Father who created them. My dad squeezed my shoulders and kissed the top of my head. 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No matter what sort of recipe you use, shortcrust pastry has to be worked as quickly as possible and left to rest in the refrigerator before use. There are two methods of making shortcrust pastry: 1. Rub-in Method or Sablà ©e Method ThisRead MoreMaking Yeast Doughs1805 Words   |  7 Pagesingredients used in making yeast doughs – flour, water, yeast and salt. Lean doughs contain these four, with or without addition of little sugar or fat. So how come there are so many kinds of different breads: crunchy baguette, chewy bagel, soft rolls†¦? Proper manipulation of these same ingredients can result with large variety of breads. If you add some more fat, sugar and eggs to this mixture, you will make enriched yeast dough. Making Yeast Doughs There are nine basic steps in making yeast dough: