User:Pramodkumartk/Temp/Converter.doc

Introduction
The cereal grain most abundantly used for making bread is wheat flour which is processed to get Refined flour. Other grains used are Rye, maize. But its use is limited.To prepare bread dough the basic ingredients required are

Formulation
The proportion of water to flour is the most important measurement in a bread recipe, as it affects texture and crumb the most.

Professional bakers use a system of percentages known as baker's percentage in their recipe formulations. They measure ingredients by weight instead of by volume, because measurement by weight is much more accurate and consistent than measurement by volume, especially for the dry ingredients.



The amount of flour is always stated as 100%, and the amounts of the rest of the ingredients are expressed as a percent of that amount by weight.

Common table bread in the U.S. uses about 50% or more of water, resulting in a finely textured, light bread. In yeast breads, the higher water percentages result in more CO2 bubbles and a coarser bread crumb. One pound (450 g) of flour will yield a standard loaf of bread or two French loaves.

Once the right kind of flour is chosen the steps involved in making dough for bread making are

{| class="prettytable"
 * Sr.No.
 * Steps
 * Tool req.
 * Importance/Function


 * == 1 ==
 * == 1 ==


 * == Sifting ==


 * == Sieve ==


 * == To remove impure material if any to incorporate air ==


 * == 2 ==
 * == 2 ==


 * == Ferment ==


 * == Bowl ==


 * == To multiply yeast cells ==


 * == 3 ==
 * == 3 ==


 * == Mixing ==


 * == Mixing bowl / mixer ==


 * == To combine ferment + flour +water ==


 * == 4 ==
 * == 4 ==


 * == Kneading ==


 * == Dough scraper and Flat heavy duty table top, or Kneading machine ==


 * == Thoroughly mixing and by mechanical action develop gluten. ==


 * == 5 ==
 * == 5 ==


 * == Fermenting ==

and Knocking

 * == Bowl or Flat working top ==


 * == To relax the dough and yeast cells to grow and release Co2 gas ==

To evenly distribute the Co2 gas and make even smooth dough to retain gas.
Kneading dough for white bread
 * }