Food Science Universe (FSU)

Preparation of Pan Bread (English)

Pan bread or leavened bread is also a fermented product produced from the white floor with the help of yeast, Saccharomyces cerevisiae. In this case, the yeast produces CO2 that gives volume to the product.

Recipe
  • White Flour = 100 g
  • Sugar = 4 g
  • Salt = 1.5 g
  • Ghee = 2.5 g
  • Yeast (Active Dry) = 2 g
  • Water = 55-60 mL
  • Dough Improver = If desired

Procedure

  • Dissolve salt and sugar in a small quantity of slightly warm water.
  • Add yeast and allow it to rise for 10 minutes.
  • Sift flour, add yeast suspension and water and start mixing.
  • Add a salt-sugar solution. Add ghee and knead the dough until smooth.
  • Keep the dough for fermentation at 30 °C and relative humidity 85% for 2 hours.
  • Divide and mould the dough into suitable sized dough balls and place them into pre-greased tin pans.
  • Proof at 35 °C and relative humidity 90% for 0.5 to 0.75 hours depending upon the size of the pan.
  • Bake in an oven at a temperature of 225 °C for 20 to 25 minutes (until golden brown crust).
  • Cool the loaves, slice and pack.

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