Corn Bread ( Büşra DURAK )

CORN  BREAD

H.OKAN DOĞAN

BÜŞRA DURAK

MERVE ETİZ

OSKAR DÜZGÜN

SEHER HİLOOĞLU

BUKET GÜNEŞ

HISTORY OF BREAD

The first bread produced was probably cooked versions of a grain-paste, made from roasted and ground loped by  accidental cooking or deliberate experimentation with water and grain flour.

WHAT IS CORN BREAD?

Corn bread’s compositions is %50 of corn flour and %50 of wheat flour.

Little salt and sugar added in these mixture, after fermented dough is baked.

INGREDIENTS

Corn flour

Wheat flour

Yeast

Salt

Water

Sugar

Oil

WHEAT FLOUR

Quality parameters;

Strength of flour gluten,

Amount of protein,

Quality of protein,

Kneading and fermentation tolerance,

Water retention capacity of the flour.

Gluten content;

Form the backbone of the dough,

Hold the CO2 gas in the dough,

Desired gluten is flexible,

As a result of these; bread is porous and high in the volume.

CORN FLOUR

High amount of carbohydrate present in corn flour,

It rich for E,  A, B2 vitamin, protein, calcium, phosphate,

Regulate blood sugar,

Good for digestion,

Rich for unsaturated fatty acid,

Regulate cholesterol.

WATER

Gives desired fluid structure of the dough,

Provide medium for fermentation,

Medium hardness water should be used,

YEAST

Increases the dough volume,

Faster CO2  production,

Yeast activities optimum temperature is; 25 – 30 ˚C,

80 – 85 % moisture

SALT & SUGAR

SALT

Adds flavour,

Improves the dough structure.

SUGAR

For easy fermantation,

For desired taste,

For desired crust color.

OIL

Make dough softer,

The amount of oil is dependent type of bread.

EQUIPMENT LIST

MIXER,

VOLUMETRIC DOUGH DIVIDERS,

CONICAL ROUNDER,

MOULDERS,

PROOFING UNITS,

PROOF BOX CLIMATE CONDITIONER,

REVOLVING OVEN,

PACKAGING.

MIXING

White flour, corn flour, water, sugar, yeast, salt and oil are mixed.

MIXER

Homogeneous and low friction mixing action due to wide diameter spiral and peripheral dough circulation around the bowl,

Stainless steel spiral dough hook and heavy duty stainless steel bowl,

Dual speed control,

Mixing capability for small and heavy batches,

Mixing head up/down motion via hydraulic system.

FERMANTATION

Fermantation required for; high volume bread

CUT-WEIGHT

Equipment of cut and weight works accordings to volumetric principle,

Velocity  of cut:12 -16 beat /min.

ROUNDING

Rounding provide smooth surface before shaping increase properties of holding of gas,

Different models enabling dough rounding from 50 to 1600 grams between the rounding cone and adjustable or fixed rounding tracks,

Ideal and smooth rounding through long rounding tracks,

Channels with on/off switch blowing warm air to prevent dough sticking.

INTERMEDIATE PROOFER

Desired shape of dough easily.

Intermediate proofer: depending on capacity.

Number of pockets and trays vary depending on the intermediate proof time required.

The pockets and trays are easily removable for sanitation and maintenance.

SHAPING

Firstly,dough is flatten and remove of gas in the dough after give desired shape,

If dough kneading slack, gas can’t remove from dough so,occur big pores in bread,

Range of shaping will adjust correctly,

FERMANTATION ROOM

Purpose of fermentation room, provide same volume everywhere in dough before baking,

Stainless steel frames,

High efficiency by polyurethane constructed walls,

Inside lumination allowing easy observation of the proofing process.

Proof Box Climate Conditioner

Separate temperature and humidity controls for a perfectly balanced proof box condition,

Sensitive temperature control through a thermostat,

Sensitive humidity control through sensors,

Automatic water level control with a solenoid valve,

Long-life operation with stainless steel construction.

BAKING

Used revolving oven

235-240˚C(30-40 min)

 Revolving Oven

Excellent baking performance as a result of high volume, low velocity air flow and quick recovery time,

High thermal efficiency and durable stainless-steel heat exchanger and stainless-steel interior panels,

High capacity self-contained steam generating system,

Low level providing easy loading and     discharging,

Easily adjustable damper.

Revolving Oven

PACKAGING  

Necessary for;

Increase shelf-life

Sanitary condition

Prevent contamination

MIXING CP

Amount of raw materıal

Mixing time

FERMANTATION CP

Fermantation time(2-3h)

Amount of salt and yeast (%1yeast), (%1salt)

Temperature (27˚C)

INTERMEDIATE  PROOFER CP

FERMANTATION ROOM CP

 Temperature(37-40˚C)

 High relative humidity(80-85%)

 Time(30 min)

BAKING CP

Time (30-40 min)

Temperature(235-240˚C)

Chemical  Analysis In Wheat Flour

        Moisture content determination

        Protein (crude)

        Ash content

        Acidity

PhysicalChemical Analysis(wheat flour)

        Determination of gluten

   Falling number

Analysis of dough

       Extensogrof

       Fermantogrof

       Alveogrof


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