FE 401 FOOD TECHNOLOGY

WHOLE WHEAT BREAD

INSTRUCTOR: Prof.Dr.Şenol İBANOĞLU

HISTORY OF BREAD

WHAT IS WHOLE WHEAT BREAD?

ADVANTAGES OF WHOLE WHEAT BREAD

DRAWBACKS OF WHOLE WHEAT BREAD

INGREDIENTS

FLOUR

Gluten content

WATER

SALT

YEAST

PROCESS

MIXING AND KNEADING

FIRST FERMENTATION

Dividing and Rounding

Intermediate Fermentation

Moulding

Proofing

KNIFING

BAKING

Cooling

Packaging

ANALYSIS

FINAL PRODUCT

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