Factors determining the quality of bread

What should be stated is that the quality characteristics of the bread accepted by the consumer should be taken into account. Soft is considered stale. Therefore, determining the quality of bread, in addition to explaining the ratio of raw materials and production methods used in bread preparation, also depends on food habits, culture, customs, religion and economic conditions of the consumer.

The quality of bread is achieved by the complex interaction of materials, their quality and quantity in the formulas and methods used in bread production. Therefore, we can not mention only one aspect of bread making. Creating bread quality enumerates some important and effective factors that are in bread quality: (flour, yeast, salt, sugar, fat, water and improvers).

Flour

Gluten formation is one of the most important factors in bread production. Therefore, wheat is an important factor in the formation of this protein and indicates that bread production depends on the quality of wheat. The amount of gluten quality in wheat species, planting conditions and natural factors Effectiveness depends on the grain of wheat. Protein quality affects the quality of the final product. In general, the higher the protein content of wheat grains, the more protein the resulting flour will have. The high amount of flour protein increases the flour’s ability to store carbon dioxide gas and creates a suitable volume in bread.
Yeast
Yeasts produce carbon dioxide gas and cause the dough to grow at different stages of production, especially during profiling and the early stages of baking.
Salt
The most important role of salt is to contribute to the creation of taste. Salt has the property of improving the formation of gluten during mixing.
Sugar
In many countries of the world, a small amount of sugar is used in bread. In hamburger breads and some fermented products, the sugar content may be as high as 15%. High sugar, despite its fermentability, may reduce yeast activity. Nowadays, more attention is paid to sugar in bread production than the sweetening and coloring aspects of the crust.
Fat
The fats used in the baking industry are a combination of liquid oils and solid fats at a certain temperature that increase the gas holding capacity of the dough and, of course, increase the softness and volume of the bread. The amount of fat consumed depends on the type of flour.

The amount of fat consumption in wholemeal flours is 2 to 3 times more than its amount in white flours.
Water
The properties of the dough change according to the amount of water added. With a small amount of water, a hard paste is formed that is difficult to mold, resulting in a low volume product and an unpleasant appearance. On the other hand, adding too much water creates a soft dough that is difficult to mold, so that the dough loosens inside the greenhouse (due to its fluidity) and as a result, the quality of the bread is reduced. , The amount that we can mold the dough well or cut it into different pieces and create an acceptable quality in the bread. It depends on the properties of the flour.

More information and explanations about the performance of the improver is provided below.