How bread is made - Overview - Federation of Bakers (2024)

Table of Contents
Flour Yeast Salt Water FAQs References


Wheat is grown in many parts of the world. However, flour made from `hard` wheats such as those produced in North America is higher in protein/gluten. Hard and soft wheats in milling terms are equivalent to strong and weak flours in baking. For more information on gluten please refer to our Factsheet on Gluten.

Wheat flour is the key ingredient in most breads. Flour quality is particularly important in breadmaking as the quality of the flour will have a significant impact on the finished product.

When flour is moistened and stirred, beaten or kneaded, gluten develops to give dough `stretch`. The elastic framework of gluten holds the gas produced by the fermentation action of yeast.

In a year of good harvest a bread grist may consist of 80% or more of home grown wheat. This trend is likely to continue with advances in wheat breeding and technology. However, home grown wheat is not always strong enough to be used in all varieties of bread and baked products and there is no likelihood at the moment of this country being able to do without some imported wheat for breadmaking. Currently about 800,000 – 1,000,000 tonnes of wheat is imported for breadmaking, mostly from North America.


Yeast requires moisture, food and warmth for growth. When these requirements are satisfied, the yeast grows. Its function in breadmaking is to:

  • produce carbon dioxide gas to enable the dough to rise
  • expand the dough’s cellular network to form bread crumb
  • give bread its characteristic flavor and aroma.


Salt is an essential ingredient in bread. It is used in very small amounts to give bread flavour. It also helps to strengthen the gluten and help fermentation to produce bread of good volume and texture.


Water is used to produce the dough. It is important that the correct quantity of water is used when making bread because it affects the dispersal of the other ingredients.

For further information on how bread is made, UK legislation, production methods and how a plant bakery works please download our Consumer Factsheet No. 7 How bread is made.

How bread is made - Overview - Federation of Bakers (2024)


What is the summary of bread making? ›

Bread is the product of baking a mixture of flour, water, salt, yeast and other ingredients. The basic process involves mixing of ingredients until the flour is converted into a stiff paste or dough, followed by baking the dough into a loaf.

What is the BFP method? ›

BFP is a traditional method. Ingredients are mixed together to form a dough and left to ferment for up to three hours. During fermentation the dough changes from a short dense mass into an elastic dough. The time taken to reach this state largely depends on the amount of yeast and the dough temperature.

What is the overview of the product bread? ›

bread, baked food product made of flour or meal that is moistened, kneaded, and sometimes fermented. A major food since prehistoric times, it has been made in various forms using a variety of ingredients and methods throughout the world.

What is E471 in bread? ›

Emulsifiers in bread:

Mono- and diglycerides of fatty acids (E471): often derived from plant oils or animal fats, E471 may have some negative health effects, including an increased risk of heart disease and weight gain. Furthermore, their production contributes to deforestation and habitat loss.

What is the main idea of the story bread? ›

Answer and Explanation:

Prevalent themes from Atwood's 'Bread' are perception, greed, and decision-making. The theme of perception is prevalent throughout the entire piece. Sometimes bread is just bread, and it can be taken for granted by those who have plenty.

What does BFP mean? ›

abbreviation. 1. of a pregnancy test big fat positive. not used technically. I finally got my big fat positive (BFP), as it was coined on the boards for women who finally stepped into the world of mother-to-be-hood.

What is the acronym for BFP? ›

The Bureau of Fire Protection (BFP; Filipino: Kawanihan ng Tagapangalaga Laban sa Sunog) is the government body in the Philippines responsible for the provision of fire services.

What does BFP mean in weight? ›

The body fat percentage (BFP) of a human or other living being is the total mass of fat divided by total body mass, multiplied by 100; body fat includes essential body fat and storage body fat.

What is the overview of yeast bread? ›

Yeast breads are made by the fermentation of wheat and rye flour doughs with yeasts, generally S. cerevisiae. Sourdough breads are fermented with lactic acid bacteria and yeast. Indian idli and dosa are rice–legume mixtures fermented with L.

What is the general information about bread? ›

Bread is a good source of carbohydrates and micronutrients such as magnesium, iron, selenium, and B vitamins. Whole grain bread is a good source of dietary fiber and all breads are a common source of protein in the diet, though not a rich one.

How is bread made in a bakery? ›

We make bread and it is not too different to when a homebaker makes bread. We mix, let it rise, shape, let rise again and bake. Well that's at least true for an artisan baker. The main difference is dough volume, oven size and temperatures.

Is 330 vegan? ›

In many food applications, both natural and synthetic versions of this ingredient is used, and they are generally considered safe for consumption. Yes, it is considered vegan and vegetarian as it is commercially made through the fermentation of molasses.

Can Muslims eat E471? ›

Hi, e471 is a food additive made from either animal fat or plant. it can and has been made from pork fat which would mean it was forbidden for Muslims (and those of the jewish faith) to consume. if made from beef fat, or from plants it can be considered permissible.

What is e481 in bread? ›

Sodium Stearoyl Lactylate (SSL) is a partially neutralized ester of Lactic Acid and a Fatty Acid, containing a sodium salt. This food additive is a white to ivory-white, waxy powder.

How do you explain bread making? ›

The breadmaking process is divided into three mains part: dough mixing, fermentation, and baking. Many of the enzymes discussed above have effects on these processes, some of which are listed below. Malted grains or exogenous enzymes can be added to the dough as not all enzymes are present in the ungerminated grains.

What is the summary of the story a piece of bread? ›

The bond of friendship that developed over a piece of bread was so strong that we can see Jean-Victor sacrificing his life for Duke de Hardimont. The Duke took things for granted and had thrown the bitter and hard bread but he felt ashamed of his action when he saw someone picking it up and devouring it.

What is a brief summary of bread by Margaret Atwood? ›

Margaret Atwood's “Bread” (1983) is an accusation that intends to shame those who facili- tate suffering and tragedy through their indifference. Her argument is surreptitious and emotive. Her language is initially sly and goes down smooth, but later renders her unaware reader intoxicated with empathy.

What is the conclusion of bread making? ›

In conclusion, once the bread has cooled to a temperature that can be handled, it is ready for eating. In this situation, eating is considered the last phase of bread making. During dining, bread may be provided with any beverage or main cuisine of one's choosing.


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