Post on 08-Apr-2018
transcript
FOOD AND BEVERAGES
PRESENTATION
BREADS
URMI SHARMA
UTKA`SH
UTKARSH PARKAR
VAIBHAV DWIWEDI
VARAD RANSHINGE
In India, life's basic necessities
are often referred to as
roti, kapda aur makan
[BREAD, cloth and house]
BREADS
� Basic food made from flour & water dough
with Yeast which is baked in oven.
� Bread is one of the oldest prepared foods.
� The making dates back to 9000 BC & the first
breads were baked on BAKESTONES
BREADS
Egyptians made breads from millet n barley
Romans invented breads with poppy
seeds, cumin, fennel and parsley.
[image]
Indians found out chapatti
BREADS
Bakery trade started developing in the 17th
Century resulting in a boom in the production of
various and numerous kinds of breads
Around 10,000 BC, grains became the mainstay
of making bread.
BREADS
� BENEFITS
good source of complex carbohydrates
high in niacin, riboflavin and other B-complex vitamins
good amount of iron
Whole grain breads are high in fiber
� DRAWBACKS
often high in salts
breads made from refined flour may have a high glycemic
index
may trigger an adverse reaction in people allegic to molds
BREADS
Salt, fat and leavening agents such
as yeast and baking soda are common
Ingredients, though bread may contain other
ingredients, Such as milk, egg, sugar, spice,
� Fruit (such as raisins)
� Vegetables (such as onion)
� Nuts(such as walnuts) or
� Seeds (such as poppy seeds)
BREADS
A good and fresh bread is prized for its taste,
aroma, quality, appearance and texture.
Retaining the freshness is important to keep it
appetizing. Bread that has stiffened or dried
past its prime is said to be stale.
BREADS
The soft, inner part of bread is known
to bakers and other culinary professionals as
the crumb, which is not to be confused with
small bits of bread that often fall off,
called crumbs. The outer hard portion of bread
is called the crust .
BREADS
Bread is versatile. It can be dunked or dipped
into a liquid (such as beef gravy, olive oil, or
sardine pâté), topped with various spreads,
either sweet or savory, or served as the
enclosure for the ubiquitous sandwich made
with any number of meats, cheeses, vegetables
or condiments.
BREADS
Bread is a relatively inexpensive source of
calories and includes some proteins. Millions of
people survive on bread, cheese or olives, teas
or wine, and little else.
Modern bread is sometimes wrapped
in paper or plastic film, or stored in a container
such as a BREADBOX to reduce drying.
BREADS
In Indian bakeries, chapatti and roti (plain or
butter-rubbed) are prepared. Organic bakeries
offer a multitude of breads made from
organically grown grain. Others offer herb-
infused breads or blend pitted black olives,
chopped nuts or even dried fruits into their
dough.
BREADS
� German bakers think their breads are more
imaginative and more nutritious.
� French bakers enjoy a worldwide reputation
for their refined breads
� Parisians value good bread so much that
they'll cross the city to buy specialty breads
from their favorite baker who uses wood fired
ovens.
BREADS
� Latin American tortillas are traditionally baked
and eaten immediately
� For a Middle Easterner, a meal without bread
is unthinkable
� Mexican bakeries are very much popular due
to the variations in types and taste of breads.
BREADS
What's in a slice of bread ??
� ONE SLICE OF BREAD HAS 65-80 CALORIES
DEPENDING ON SIZE AND INGREDIENTS
Bread made from enriched flour contain iron,
thiamine, niacin, riboflavin and folate
BREADS
Modern bread is sometimes wrapped
in paper or plastic film, or stored in a container
such as a BREADBOX to reduce drying.
SCONE
Scone is a small British quick bread
of Scottish origin. Scones are popular in UK,
US, Canada, Australia, NZ and Ireland. They are
usually made of wheat, barley or oatmeal,
with baking powder as a leavening agent. The
scone is a basic component of the cream
tea or Devonshire tea.
SCONE
The original scone was round and flat, usually
the size of a medium size plate. It was made
with unleavened oats and baked on a griddle
(or gi rdle, in Scots), then cut into triangle-like
quadrants for serving. Also known as the large
round cake a bannock, and call the quadrants
scones. In Scotland, the words are often used
interchangeably.
SCONE
British scones are often lightly sweetened, but may
also be savoury. They frequently include raisins,
currants, cheese or dates. In Scotland, savoury
varieties of scone include soda scones, also known
as soda farls, and potato scones, which resemble
small, thin savoury pancakes made with potato
flour. Potato scones are most commonly served
fried in a full Scottish breakfast.
SCONE
� Scones are a popular baked good in the
Scandinavian countries.
� Australian Pumpkin scones are a well-known
variant in Australia, made famous during the
period when Florence Bjelke-Petersen was in the
public eye
� Date scones, which contain chopped candied
dates, are also popular in Australia.
SCONE
Another old style of cooking scones, generally in
the colder months, is to deep-fry or deep pan-
fry them in dripping or oil, they are then known
as puftaloons.
Scones are quite popular in Argentina
(brought by Irish and English immigrants and
from Welsh immigrants in Patagonia). They are
usually accompanied by tea or coffee.
SCONE
In Canada, scones are popular and widely sold in
both bakeries and ordinary grocery stores. As in
the United States, the term 'biscuit' is
sometimes used interchangeably.
Indian Fry bread are made from a sweet yeast
dough, with buttermilk and baking powder
and/or soda added, and they are fried rather
than baked. They are customarily served with
butter and honey.
SCONE
Indian Fry bread are made from a sweet yeast
dough, with buttermilk and baking powder
and/or soda added, and they are fried rather
than baked. They are customarily served with
butter and honey.
BAGEL
A bagel is a bread product, traditionally shaped
by hand into the form of a ring from yeasted
wheat dough, roughly hand-sized, which is first
boiled for a short time in water and then baked.
The result is a dense, chewy, doughy interior
with a browned and sometimes crisp exterior.
BAGEL
Bagels are often topped with seeds baked on
the outer crust, with the traditional ones
being poppy or sesame seeds. Some also may
have salt sprinkled on their surface, and there
are also a number of different dough types such
as whole-grain or rye.
BAGEL
Bagels have become a popular bread product in
US, Canada and UK, especially in cities with
large Jewish populations, with different
ways of making bagels. Like other bakery
products, bagels are available (either fresh or
frozen, and often in many flavor varieties) in
many major supermarkets in those countries.
BAGEL
The name originated from beugal (old spelling
of Bügel , meaning bail/bow or bale) is
considered plausible by many, both from
the similarities of the word and because
traditional handmade bagels are not perfectly
circular but rather slightly stirrup-shaped.
BAGEL
Bagels were brought to the US by immigrant
Jews, with a thriving business developing in NYC
that was controlled for decades by Bagel Bakers
Local 338, which had contracts with nearly all
bagel bakeries in and around the city.
BAGELBagels are traditionally made by:
� mixing and kneading the ingredients to form the dough
� shaping the dough into the traditional bagel shape,round with a hole in the middle
� proofing the bagels for at least 12 hours at lowtemperature (40-50 °F = 4.5-10 °C)
� boiling each bagel in water that may or may not containadditives such as lye, baking soda, barley malt syrup,or honey
� baking at between 175 °C and 315 °C (about 350-600°F)
BAGEL� Russian name is Bubliks
� Other ring-shaped breads known among EastSlavs are baranki (smaller and drier) andsushk i (even smaller and drier).
� In Lithuania bagels are called ' r i estai ni ai andsometimes by their Slavic name ' baronkos
� In Turkey, a salty and fattier form is called açma.The ring-shaped simit is sometimes marketed as aTurkish bagel.
� In some parts of Austria, ring-shaped pastriescalled Beugel are sold in the weeks before Easter
BAGEL
� In the UK, bagels are popular in London, Leeds,
Belfast, and Manchester. In Newcastle, the most
popular seller of bagels is named Bagel of the
North, with reference to the Angel of the North.
� In Romania, bagels are popular topped with
sesame seeds or large salt grains, especially in the
central area of the country, and the recipe does
not contain any added sweetener. They are sold
as covr igi .
BAGEL
In modern times Canadian-born astronaut
Gregory Chamitoff is the first person known
to have taken a batch of bagels into space
on his 2008 Space Shuttle mission to the
International Space Station. His shipment
consisted of 18 sesame seed bagels.
CROISSANT
A croissant is buttery flaky bread or pastry
Named for its distinctive crescent shape. It is
also sometimes called a crescent or crescent
moon.Croissants are made of a leavened variant
of puff pastry. The yeast dough is layered with
butter, rolled and folded several times in
succession, then rolled into a sheet, a technique
called laminating.
CROISSANT
Croissants have long been a staple of French
bakeries and patisseries. In the late 1970s, the
development of factory-made, frozen, pre-
formed but unbaked dough made them into
a fast food which can be freshly baked by
unskilled labour. This innovation, along with the
croissant's versatility and distinctive shape, has
made it the best-known type of French pastry in
much of the world.
CROISSANT
The kipferl - ancestor of the croissant - has been
documented in Austria going back at least as far
as the 13th century, in various shapes. The
French version of the kipferl was named for its
crescent (croi ssant ) shape.
DANISH PASTRY
Danish pastry is a sweet pastry which has
become a specialty of Denmark and the
neighbouring Scandinavian countries and is
popular throughout the industrialized world,
although the form it takes can differ significantly
from country to country.
DANISH PASTRY
They are referred to as facturas in some Spanish
speaking countries.
� In Vienna, however, the pastry is known as
"Golatschen
� Danish bakers, increased the amount of fat (by
adding more egg) which resulted in what is
today known as the Danish Pastry.
DANISH PASTRY
The origin of the Danish is ascribed by the
Danish Confectioners, Bakers and
Chocolate makers Association to a strike
amongst the bakery workers in Danish bakeries
in 1850.
DOHNUTS
A doughnut or donut is a type of fried food
dough popular in many countries and prepared
in various forms as a sweet (or occasionally
savoury) snack that can be homemade or
purchased in bakeries
DOHNUTS
� The two most common types are the toroidal
ring doughnut and the filled doughnut.
� A flattened sphere injected with jam (or jelly),
cream, custard, or other sweet fillings. A small
spherical piece of dough may be cooked as a
doughnut hole.
� Baked doughnuts are a variation cooked in an
oven instead of being deep fried.
DOHNUTS
Various doughnut incarnations are popular
around the globe. Shapes include rings, balls,
and flattened spheres, as well as ear shapes,
twists and other forms.
Not all doughnuts are sweet: In Southern India
for instance, savory doughnuts called Vadai are
served.
DOHNUTS
� Doughnuts can be made from a yeast-based
dough for raised doughnuts or a special type
of cake batter. Yeast-raised doughnuts contain
about 25% oil by weight, whereas cake
doughnuts' oil content is around 20%, but
they have extra fat included in the batter
before frying.
DOHNUTS
� ring doughnuts are often topped with a glaze(icing) or a powder such as cinnamon or sugar.Styles such as fritters and jam doughnuts may beglazed and/or injected with jam or custard.
� There are many other specialized doughnutshapes such as old-fashioned, bars or Long Johns(a rectangular shape), or with the dough twistedaround itself before cooking. In the northeastUSA, bars and twists are usually referred to ascrullers.
MUFFINS
Amuffin is an American English name for a type
of bread that is baked in small portions. Many
forms are somewhat like small cakes or
cupcakes in shape, although they usually are not
as sweet as cupcakes and generally lack frosting.
MUFFINS
Savoury varieties, such as cornbread muffins,
also exist. They generally fit in the palm of an
adult hand, and are intended to be consumed by
an individual in a single sitting.
Muffins are often eaten for breakfast;
alternatively, they may be served for tea or at
other meals.
MUFFINSThere are many varieties and flavors of muffins made with a
specific ingredient such as which are baked into the muffin
Blueberries
Chocolate chips
Raspberry
Cinnamon
Date
Nut
Lemon
Banana
Orange
Peach
Strawberry
Almond
BRIOCHE
Brioche is formed and baked in a fluted round,
flared tin; a large ball of dough is placed on the
bottom, topped with a smaller ball of dough to
form the head.
BRIOCHE
Brioche Nanterre is a loaf of brioche made in a
standard loaf pan. Instead of shaping two pieces
of dough and baking them together, two rows of
small pieces of dough are placed in the pan.
Loaves are then proofed (allowed to rise) in the
pan, fusing the pieces together
BRIOCHE
During the baking process the balls of dough rise
further and form an attractive pattern.
Brioche can also be made in a pan without
Being rolled into balls to make an ordinary loaf
that toasts beautifully.
BRIOCHE
It may be called La Pâte à brioche mousseline or
Brioche Mousseline or Rich Man's Brioche
The normal method is to make the dough, let it
rise at room temperature and then continue
rising in the refrigerator for a longer period,
retarding the dough to develop the flavour.
BRIOCHE
The tops are brushed with an egg wash just
before baking to give the top a burnished sheen
during baking, and then baked at 230C (approx
450F) until the crust caramelizes (Maillard
reaction) and the interior is done (reaches at
least 90C). The rise time for small rolls is 1 to 1½
hours, for larger brioche the time is lengthened
until the loaves double.
BRIOCHE
The word brioche first appeared in writing in
1404, and this bread is believed to have sprung
from a traditional Norman recipe. It is argued
that brioche is probably of a Roman origin, since
a very similar sort of sweet holiday bread is
made in Romania
BRIOCHE
Brioche is often cooked with fruit or chocolate
chips and served as a pastry or as the basis of a
dessert with many local variations in added
ingredients, fillings or toppings. Less rich
versions of brioche are sometimes used in
savoury meat dishes; most commonly stuffed
with f oi egras.
VIENNA ROLLS
Vienna bread is a type of bread that is produced
from a process developed in Vienna, Austria, in
the 19th century, that was brought to Denmark
by a baker on strike who was visiting Vienna to
learn new techniques, and then modified it to
make it his own.
VIENNA ROLLS
� In 1845 the Association of Vienna Bakers
announced a contest for the production of a
sweet-fermenting yeast
� In 1867, the Paris Exposition [Bakers
association in Paris] recognized the Vienna
Bakery as "First in the world.
VIENNA ROLLS
� The Vienna bakery of the exposition year
made three kinds of bread: the sweet-
fermented Imperial rolls; wheat and rye as
well as rye-only loaves; and a large variety of
fancy breads and sweet cakes.
VIENNA ROLLS
� The Imperial rolls were made with the finer
grades of flour, milk and water in a 50:50 ratio,
beer yeast, and salt. Other breads made with
the same grades of flour claimed to include:
Tea cakes which added butter and may have
excluded water in favor of milk; Gipfel or
Pinnacle cake which used milk (no water) and
lard; and Brioche, made with milk and sugar