HCMC UNIVERSITY OF TECHNOLOGY AND EDUCATION FACULTIVE OF CHEMICAL AND FOOD TECHNOLOGY BREAD MANUFACTORING PROCESS Mid – term Essay Subject: Principle of Food Processing and Food Processing Equipment COURSE ID : PFPE120350E _ 02FIE LECTURER: Ph.D. ĐẶNG ĐÌNH KHÔI GROUP: 01 SEMESTER: 2 – YEAR: 2024 – 2025 HO CHI MINH CITY – APRIL /NĂM 2025 Student performing the topic: 1. Nguyễn Nhật Trúc Anh - MSSV : 24116008 2. Nguyễn Thành Quốc Bảo - MSSV: 24116011 3. Nguyễn Võ Gia Bảo - MSSV : 24116012 SCORE: LECTURER ’S COMMENT : Lecturer ’s signature TABLE OF CONTENTS Ingredients of bread/ Materials 01 Flowchart of bread processing 02 Technological process 03 Equipment 11 Dough mixer 11 Dough proofing cabinet 14 Tunnel Oven 18 REFERENCES 21 I. Ingredients of bread/Materials Bread is a staple food made by mixing wheat flour with water, salt, and yeast, then allowing the dough to ferment and expand before being baked or steamed. Globally, nearly half of the population relies on bread as a primary source of nutrition. It is believed that the first form of bread was made by the Egyptians over five thousand years ago, surprisingly. The diversity of bread types reflects cultural eating habits, with each region favoring unique recipes. Consequently, ingredient ion is crucial and tailored to the desired product. Common types include white bread and rye bread. Among all ingredients, wheat flour and yeast play the most vital roles in determining both the production process and the quality of the final product. Wheat flour provides the structural foundation. When hydrated and kneaded, its proteins (glutenin and gliadin) form gluten - a network that traps gases and maintains the bread’s shape. High-gluten flour is preferred in industrial baking due to its ability to elastic, well-risen loaves. Yeast, typically Saccharomyces cerevisiae, drives fermentation by consuming sugars in the dough and producing carbon dioxide and ethanol. The gas inflates the gluten structure, yielding a light, airy texture, while biochemical reactions add distinct flavor. Proper control of fermentation conditions—such as time, temperature, and humidity—is essenti
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Heat-resistant conveyor belt: This system moves the bread from the input to the output (can be up to 120 meters long and 1.5 meters wide), typically made of stainless steel or metal mesh. Zoned baking chamber: Divided into multiple &ampquotzones,&ampquot each of which can independently control temperature and humidity using a heat source and steam valves. Heating and control system: Uses fuels such as gas or electricity, combined with automatic temperature control units, to a stable baking environment—allowing for the production of various breads with different colors and moisture levels. The operating principle is based on a continuous heating mechanism combined with the linear movement of the conveyor belt. When the oven is started: The temperature in each zone is preset to match the specific baking stages.The bread is placed onto the conveyor belt and sequentially moves through zones: proofing/expansion zone, main baking zone, and crust coloring/drying zone. Heat is transferred to the product through radiation, forced convection, and conduction. A steam system operates at the beginning of the oven to increase humidity, helping the bread expand properly and preventing the surface from drying out too early. After exiting the oven, the bread is cooled on a conveyor to stabilize its structure before packaging. REFERENCES Lê Văn Việt Mẫn (Chủ biên), Lại Quốc Đạt, Nguyễn Thị Hiền, Tôn Nữ Minh Nguyệt, Trần Thị Thu Hà. Công nghệ chế biến Thực phẩm. Nhà xuất bản Đại học Quốc gia TP. Hồ Chí Minh. Lê Bạch Tuyết (Khoa Công nghệ Thực phẩm, Trường Đại học Bách Khoa Hà Nội). Các quá trình công nghệ cơ bản trong sản xuất thực phẩm. Nhà xuất bản Giáo dục. Brennan J.G., Grandison A.S. (Eds.). Food Processing Handbook (Vol. 1 and 2.) WILEY-VCH Verlag GmbH &ampamp Co. KGaA I. Jasim Amed and Mohammad Shafiur Rahman_Wiley InterScience. Handbook of food process design [2 vols]. Wiley-Blackwell (2012). George Saravacos, Athanasios E. Kostaropoulos (Food Engineering Series). Handbook of Food Processing Equipment. Springer (2015). Stephanie Clark, Stephanie Jung, Buddhi Lamsal. Food Processing_Principles and Applications. Wiley (2014). Wilbur A. Gould. Unit operations for the food industries. CTI Publications (1996). P.J. Fellows. Food Processing Technology_ Principles and Practice. Woodhead Publishing (Elsevier) (2022).
