Unit 10. Breadmaking

Learning Objectives

By the end of this lesson, students will be able to:
- Describe the main stages of the breadmaking process
- Identify key ingredients used in bread production
- Use Sequence markers (First, Then, After that, Finally) correctly

Theory

Bread is one of the oldest and most important food products in the world. The process of breadmaking includes several main stages: mixing, kneading, fermentation, shaping, proofing and baking.

First, the ingredients are mixed. The basic ingredients of bread are flour, water, yeast and salt. Sometimes sugar, milk, butter or oil are also added.

Then the dough is kneaded. Kneading develops the gluten in the flour and makes the dough elastic.

After that, the dough is left to ferment. During fermentation, yeast produces carbon dioxide gas, which makes the dough rise.

Next, the dough is shaped into loaves or other forms and left for final proofing.

Finally, the bread is baked in the oven at a high temperature. After baking, the bread is cooled and packaged.

Modern bakeries use industrial equipment to produce large quantities of high-quality bread every day.

Key Terms

breadmaking, mixing, kneading, fermentation, shaping, proofing, baking, flour, yeast, gluten, dough, carbon dioxide, industrial equipment

Exercise

1. Answer the questions:
1. What are the basic ingredients of bread?
2. Why is kneading important?
3. What happens during fermentation?
4. Name the main stages of breadmaking in the correct order.

2. Put the stages in the correct order:
a) Baking
b) Mixing
c) Fermentation
d) Kneading
e) Proofing
f) Shaping

Mini Quiz

1. The basic ingredients of bread are flour, water, yeast and ________.
a) sugar
b) salt
c) milk

2. During fermentation, yeast produces ________.
a) oxygen
b) carbon dioxide
c) nitrogen

3. Kneading develops the ________ in the flour.
a) sugar
b) gluten
c) salt