Question

Explain how bread is baked in the modern days.
Can you name the variety of breads found in the
market today. Please do not write about the
breads of Goa​

Answer 1

Answer:

we can find various breads in the market such as white bread and brown bread and cereals bread etc.

Explanation:

bread baked in olden times was using granular form of yeast viz scientifically known as saccharomyces cerevisiae but now it's directly baked by using chemical yeast

Answer 2

Bread is the product of baking a mixture of flour, water, salt, yeast and other ingredients. The basic process involves mixing of ingredients until the flour is converted into a stiff paste or dough, followed by baking the dough into a loaf. To make good bread, the dough created by the process must be sufficiently extensible to relax and expand as it rises. If it is taken out, a strong dough is extendable. The gases created during growing must also be elastic, that is, flexible enough to preserve its cell structure and shape. It must also have

Explanation:

• When combined with water, two proteins in meal (gliadin and gluten) contain gluten. Gluten brings certain unique attributes to the flour. Gluten is essential for the making of bread, and affects the properties of dough mixing, kneading and baking. When you start baking bread first, it is really important to know to combine the ingredients.

Bread-making involves the following basic steps:

1. Mixing: To evenly distribute the different ingredients and allow the development of a (gluten) protein network to give the best bread. Depending on the flour and mixing methods used, each dough has an optimal blending time. Too much of the mixture results in a dough being very extensible with weak elastic properties . However, under-mixing can lead to small unmixed patches that remain in the bread.This will give a final loaf with a poor appearance inside.
2. Rising (fermentation): Upon mixing the flour, it should rise again (ferment). During fermentation, the dough transitions gradually from a rough mass with weak extensibility and bad gas retention characteristics to a soft, expandable dough with strong gas retention characteristics. Yeasts are produced, gluten protein ingredients stick together to form networks and  carbon dioxide and alcohol are formed from the break-down of carbohydrates (, starch, sugars) which are found naturally in the flour. Every yeast cell forms a core during fermentation where bubbles of carbon dioxide emerge. Hundreds of tiny bubbles are formed within the piece of dough, each covered by a thin gluten film. The increase in dough size occurs as these cells fill with gas.
3. Kneading: Any large gas hole created during rise is released by kneading. It also helps in a more balanced distribution of gas bubbles and temperature. The dough is then allowed to rise again and is kneaded if needed by the specific production process that is being used.
4. Cooling: Bread is easily refrigerated as it exits the oven in bakeries. A sticky material such as bread absorbs heat from the atmosphere by evaporating water. The entire loaf is cooled before slicing and wrapping can occur without damaging the loaf. The ambient temperature and the flow of cold air into the loaf determines the evaporation levels. Different refrigeration facilities are required at the bakery to ensure an optimal cooling between slicing and packaging of the bread.
5. Second Rising: At the time of the final rising the dough again fills with more gas bubbles and once this has moved far enough the dough are then transferred for baking process to the oven
6. Baking: The baking process transforms an unpalatable dough into a light, readily digestible, porous, flavourful product.

The varieties of bread are

• Rye.
• Multigrain.
• Whole Wheat.
• Sourdough.
• Whole Wheat.
• Cornbread. ...
• Potato.
• Whole Wheat.
• Baguette
• Italian Bread
• Pumernickel
• Fruit and Nut
• Pita
• RiceBread
• Brioche
• Tortilla
• Crepe
• Matzo
• Pancake
• Bagel
• Pretzel
• Sweet Bread