ENGLISH IN FOOD TECHNOLOGY I

UNIT 12
BREADMAKING
Activity 1
Skim the first sentence of each paragraph to get the main ideas of the text.
Figure 8 Bread making
www.homebakingco.com/brsteps.gif (2010-04-08)
The process for producing a certain bread type depends primarily on the required
characteristics of the product. The country and the size of the business also play a role. In
craft bakeries, rather complex methods of making and processing dough are in use, whereas
the processes used in industrial bakeries are, in general, more straightforward. However, in
both types of business, one can distinguish four processing steps in the total breadmaking
process and they have the same specific aims.
Mixing. The aim of the mixing process is more than to obtain a homogeneous mass;
after the homogeneous mass is obtained, the mixing is continued until the dough becomes
extensible. This part of the mixing process is called “gluten development”. In fact, mixing
bread dough up to the necessary stage of development is so difficult that, in former days, the
mixing was done in more than one step. This method is called “sponge and dough”. Part of
the ingredients are mixed into a sponge, and the sponge is given a rest for some time before
the rest of the ingredients are mixed in. With the better mixing equipment presently used in
the bakery, straight-dough methods have become more convenient.
Most bread dough is still made in batch mixers, although continuous mixers, which
produce a continuous flow of dough, have been on the market for more than 5o years. Their
use is not common in the production of daily bread; in the industrial production of other
products, like croissants and pizzas, the use of continuous mixers is somewhat higher.
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