Bread Processing

What is Bread?

Bread is a product made by baking dough, which has wheat flour, water, salt, and yeast as its main 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 the loaf.

Some of the types of bread popular across the globe are:

  • Pan Bread
  • Flat Bread, such as roti or paratha
  • Buns
  • Artisan Bread
  • Fruit Bread
  • Buns



Market Scope

India bread market stood at $ 640.73 million in 2017 and is projected to grow at a CAGR of over 10.70%, in value terms, during 2018-2023, to reach $ 1024.54 million by 2023.

Market forces and demographic trends are continuously influencing supply and demand; expanding working population and increasing number of health-conscious consumers are aiding India bread market.

“Moreover, increasing disposable income along with changing lifestyle and awareness regarding the consumption of a balanced and healthy diet to reduce health problems are some of the other factors expected to propel demand for bread over the next five years.”

Major Players in Indian Market

Some of the major players in the Indian market are: Britannia Industries, Modern Food Industries, Bonn Nutrients Pvt. Ltd., Kitty Industries Pvt. Ltd., Harvest Gold andPerfect Bread Group of Companies

Commercial Processes for White Bread

Methods used for commercial production of white bread differ principally according to the way in which the dough is developed, which may include:

  • Biologically, by yeast fermentation. Example: bulk fermentation processes (straight dough system; sponge and dough system);
  • Mechanically, by intense mixing and use of oxidizing agents. Example: Chorleywood bread process, Spiral Mixing Method;
  • Chemically, by use of reducing and oxidizing agents. Example: Activated dough development process.


Other rapid methods include:

  • Spiral mixing method: In this process, all the ingredients are mixed together for 8–11 min in a special open-bowl mixer equipped with a spiral-shaped beater; the action of the mixer is faster and more vigorous than that of the low-speed mixers used in other processes. A short period of bulk fermenta¬tion (15–30 min) follows mixing.
  • Aeration (gas-injection) process: Dough is made by mixing soda water (water charged with carbon diox¬ide gas) and flour under pressure. When the pressure is released the dough expands and is immediately divided and baked.

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