The Science of Bread
What makes a bread high-quality? Is it a matter of experience, science, art, or technique? Certainly, it depends on the ingredients as well as the expertise of each baker. Behind the ingredients, there are us—carefully selected harvests, special varieties, and continuous quality controls at every stage of the process.
But what does experience actually translate into? Knowledge that, for many, comes naturally, while for others it is an entire science they must understand and learn to make their own. Small details in the stages of bread-making can make a huge difference in the quality characteristics of the final product.
- Selection of Raw Materials
The way cereals are milled, in addition to the type of cereal, is a key factor that affects the quality of flours, the dough structure, and the overall quality of the bread.
- Mixing and Kneading
The mixing and kneading stage is essential for homogenizing the ingredients and incorporating air through the development of the gluten network. This stage affects the rise, appearance, texture, and structure of the final product. The proteins that make up gluten (gliadin and glutenin) form a special network when mixed with water, which influences water absorption, cohesion, elasticity, dough rise, and baking performance.
- Fermentation
Gradually, the dough relaxes due to existing enzymes, and as time passes, microbial fermentation of sugars by the yeast occurs. This produces carbon dioxide gas, which further expands the dough, preparing it for the next stage. During this stage, the dough “matures,” and its volume nearly triples.
- Dividing & Pre-Shaping
At this stage, the dough is divided into portions so it can be easily shaped later. This process temporarily reduces elasticity, which the dough regains afterward.
- Proofing
Proofing is the final stage before baking. During this stage, the dough’s texture and characteristics are further developed. It rises again and softens, making it easier to shape into its final form.
- Baking
In the final stage of bread-making, permanent changes occur in the dough’s structure. Major chemical reactions take place, including the Maillard reaction, starch gelatinization, and protein denaturation. These processes develop the bread’s aroma, flavor, color, and texture, distinguishing the crust from the crumb.
Whether science, art, or experience, baking bread remains a process that, even when fully understood, feels magical to many. Its taste is as unique as the people who, for thousands of years, have cared for it to be increasingly nutritious, high-quality, healthy, yet always delicious.
At Loulis Mills, for seven generations, we have always supported industry professionals, focusing on continuous education, development, and information. Subscribe to our newsletter to be the first to receive useful articles, industry news, and information on recipes and products of interest!
Source:
YiNing Dong, Salwa Karboune, A review of bread qualities and current strategies for bread bioprotection: Flavor, sensory, rheological, and textural attributes, 2021