PAPER

ABOUT SWEET BREAD

Submitted To Fulfill One Of The Tasks Of The Pastry Course

Arranged By :
Indah Febrianty
Class: 1 H

SEKOLAH TINGGI PARIWISATA BOGOR

Jl. Curug Mekar No.17, RT.01/RW.04, Curugmekar, Kec. Bogor Bar.,

Kota Bogor, Jawa Barat 16113

2020
 CHAPTER I

PRELIMINARY

A. Background
Types of bakery products include bread, cake, pastry, and cookies. To
produce good bread, which is selecting and handling materials for the production
process in the form of the type and amount of raw material requirements and the
number of auxiliary materials for one period has been arranged. The quality factor of
raw materials and supporting materials has been measured, raw materials and
supporting materials are ensured to be available to meet production requirements.
Select and prepare production equipment, bread production equipment has been
prepared, hygiene requirements and equipment status are identified and ready, type
and function of production equipment has been mastered, related equipment
components are matched and adjusted to the needs of the production process, the
required process parameters meet safety and production requirements , per-start
inspection is carried out as required by the workplace, mixing equipment, stirrers,
dividers, flakes, grills and other assistive devices operated according to the tool.

Bread is a food product made from fermenting wheat flour with yeast or
other ingredients then baked. Bread making material consists of raw materials and
supporting materials.
Raw materials include flour. Wheat used as a basic ingredient in making bread is
wheat flour which has high protein content, because it requires more water so that the
gluten formed can absorb as much gas as possible so that a large volume is obtained.
However, the bread will be tough so it needs to be balanced with the addition of other
ingredients used to smooth the bread like sugar, margarine and egg yolks. There are
ways that are often used so that the resulting bread is not tough, that is mixing high
protein flour with medium protein flour. The goal is to reduce the level of flour
protein so that the resulting bread with a softer texture. Stirring bread dough is not just
stirring, but the protein content contained in it
wheat flour must be considered and energizing when stirring is also adjusted.
B. Purpose
The purpose of practicum I was to learn the technique of making sweet bread
dough, namely the type of hard dough dough, the process of fermentation and baking
bread.
 CHAPTER II
LITERATURE REVIEW

Bread is a type of food that is made from a minimum of four kinds of

ingredients namely flour, water, yeast, and salt mixed into one to form a dough and
then fermented and baked in the oven until cooked. in the bread fermentation process,
the dough will produce CO2 and alcohol. In addition, bread that is rich in flavor has
other additional ingredients, namely eggs, fat, milk and sugar.

Bread dough forming ingredients can be classified as main ingredients,

auxiliaries and additives. The main ingredients consist of flour, water, bread yeast and
salt. Auxiliary ingredients are ingredients that accompany the main ingredients in
making bread to get the desired aroma, taste and texture. Auxiliary ingredients consist
of shortening, skim milk, eggs, sugar and fillers. Additional ingredients are ingredients
that are added to improve the quality of the final product, for example bread improver.
In the market bread is generally sold in the form of sweet bread and white bread.

A. Sweet Bread
Sweet bread is bread that has a sweet taste, soft texture, shape and contents
vary. In addition to the sweet taste, sweet bread is made with various attractive shapes,
so that many people like it. The main ingredients in making sweet bread consist of
flour, water, yeast, salt, and additional ingredients consisting of sugar, milk, fat, and
eggs.
Criteria for a good sweet bread is a soft texture, the level of elasticity is quite
not too hard and not too soft when pressed the bread will return like all, small porous,
the outer skin color of the top is brownish yellow while the outer skin is light yellow
or light brown, soft crumb without white or yellow lumps, and smell nice.
Sweet bread made from flour has advantages that can be seen from the aspect of taste,
texture, aroma, and shape. The oneness is as follows
- Sweet bread can be made with various flavors, such as chocolate, cheese, peanuts,
strawberries, and others, so that it is liked by all people
- The texture of sweet bread is generally soft, tightly porous and if pressed it will
return like everything that makes sweet bread very popular by all circles.
- The sweet aroma of sweet bread can cause a person's appetite to eat sweet bread.
- Sweet bread can be made in several interesting shapes, making consumers
interested in consuming sweet bread.

B. Wheat Flour
Wheat flour is a prospective commodity business that is widely used by
small medium businesses and large industries, namely as a basis for making food.
Wheat flour produced from wheat has standardized products that are well known to
the wider community, with different types and sizes and quality of flour. There are
three types, namely high, medium, and low protein flour.

C. Yeast Bread
yeast as one of the main ingredients in making bread and cakes has long
been used in ancient Egyptian times, which is later known as the yeast of
Saccharomyces cerevisiae. In Indonesia, S. cerevisiae as a yeast has been used by
community for the purposes of making bread, and cassava tape. S. cerevisiae is a true
yeast belonging to eukaryotes which morphologically only form oval, cylindrical,
oval, or ovoid blastospores that are affected by the strain.

D. Water and Salt

Hydration is the main function of water in making bread. Water compounds
with proteins to form gluten. In this case, water greatly determines the consistency and
rheology characteristics of the dough during the process of making bread. In addition,
water also functions as a solvent for ingredients such as salt, sugar, and milk
(Sulistianing, 1995). Agree with Vaclavic (2008), fluid is needed to moisturize starch
protein, starch, and yeast cells. The liquid can be either milk or water, warm around
105-115 ° F (41-46 ° C) allowing yeast cells to be active. higher or lower temperatures
do not activate yeast or may destroy it.
Salt is an ingredient needed in yeast formulas. According to Sulistianing
(1995), the addition of salt is intended to give a savory taste to bread, control yeast
activity, fermentation time and control the age of the dough. Salt can increase gluten
plasticity and water absorption from flour, so that sufficient fermentation time will
allow a larger bread volume.
E. Sugar, Fat, Milk and Eggs
Sugar given in bread making is food for yeast in the fermentation process.
Sugar also functions to give a brown color to the bread crust by the Maillard browning
reaction and will knead the dough if added in large quantities. High amount of sugar
inhibits the development of yeast.
Fat is used in making bread as shortening because it can improve physical
structures such as volume, texture, softness, and flavor. In addition, the addition of fat
causes the nutritional value and delicious taste of bread to increase. Fat also functions
as a so that it will improve breadcrumbs.
The purpose of using milk in making bread is to get nutritional status. Milk
also affects the skin color of bread and also strengthens gluten because of its calcium
content. He added that the use of milk for bakery products functions to form flavors,
bind water, as fillers, form strong and porous structures due to the presence of protein
in the form of casein, forming color due to browning reactions and adding tenderness
due to lactose.
The function of an egg is to form color, water retaining, flavor, nutrition, and
softener. The use of eggs in candied bread dough ranges from 8-30% (optimum 10-
24%). The eggs used are whole eggs, egg yolks, and egg whites.

F. Meisis, Pineapple Jam, and Cheese

Cheese can be a flavor enhancer and nutritional value of bread because it
contains casein, fat, peptide, protein, minerals and vitamins (Ketaren, 2008).
Similarly, the addition of meisis and jam serves to improve the taste and nutritional
value of bread. Meisis, pineapple jam, or cheese shavings are usually sprinkled or
smeared on the surface of the bread, so that it can improve the appearance of sweet
bread.
 CHAPTER III
PRACTICUM METHOD

A. Tools and Materials

1. Tools
- Scales - Measuring cup
- Plastic trays - Roller
- Basin - Dough knife
- Mixer - Bread brush
- Ovens and pans - Plastic sheets

2. Bread ingredients
- Wheat flour (twin chakra) 800 grams
- Wheat flour (blue triangle) 200 grams
- 30 gram instant yeast
- 220 grams of sugar
- 180 gram butter
- 60 gtam skim milk
- 4 whole eggs
- 10 gram salt
- 450 ml cold water

3. Bread stuff
- Meisis
- Shaved cheese
- Pineapple jam

4. Spread material
- Egg yolk - Liquid milk

B. Discussion
Use of Ingredients in Making Sweet Bread
 Bread dough forming ingredients can be classified as main ingredients,
auxiliaries and additives. The main ingredients consist of flour, water, bread yeast and
salt. Auxiliary materials are ingredients that accompany the main ingredients in
making bread to get the desired aroma, taste and texture. Auxiliary ingredients consist
of shortening, skim milk, eggs, sugar and fillers. Additional ingredients are ingredients
that are added to improve the quality of the final product, for example bread improver.
The composition of ingredients used in this lab is in accordance with the standard
rules of making bread, namely: high protein flour (80%), moderate protein flour
(20%), water (45%), instant yeast (3%), sugar (20% ), milk powder (4%), margarine
(16%), eggs (10%), salt (1.5%) and improver (0.5%).
The next main ingredients used include bread yeast, water, and salt. In this
practicum used instant yeast. This instant yeast can be directly mixed in bread dough.
As explained by Gisslen (2009) that instant yeast can be directly mixed with flour and
other dry ingredients, it does not have to be dissolved in water before use. As
previously explained that gluten produced by wheat flour will hold CO2 gas from
yeast fermentation. Yeast fermentation is the process by which yeast converts sugars
into carbon dioxide gas and alcohol. The release of this gas led to the development in
baked yeast products, with the help of gluten (Gisslen, 2009). Salt added to bread
dough can increase gluten plasticity and water absorption power from flour, as well as
control yeast activity. The water used in this practicum is cold water. Water functions
as a solvent for dry ingredients such as salt, sugar, and milk ice water will cool the
dough that begins to rise in temperature due to the stirring process. The rising
temperature of the bread dough needs to be inhibited so that the yeast remains active
in the fermentation.
Assist ingredients in making sweet bread in this practicum are granulated
sugar, butter, skimmed milk powder, eggs, stuffing ingredients and rubbing
ingredients. The sugar used is sucrose with the brand Gulaku. Sugar is added as food
for yeast in the fermentation process, as well as giving a brown color to the skin of the
bread. Adding butter can work as a lubricant so that it will fix breadcrumbs. The
addition of milk has an influence on the skin color of the bread and also strengthens
gluten due to its calcium content. While the addition of eggs serves as a color forming,
retaining water, providing flavor, as well as a softener in making bread. Auxiliary
ingredients such as sugar, butter, skimmed milk powder, and eggs, can increase the
nutritional value of sweet bread. In addition, bread is also given ingredients and
spreads. The ingredients used are meisis, cheese, and pineapple jam. While the spread
ingredients are made from a mixture of egg yolks and liquid milk to be smeared on the
surface of the bread so that it appears golden brown due to the Maillard reaction.

C. Steps for Making Sweet Bread

The first step in making sweet bread is to prepare the ingredients and tools
needed. Then, mixing (mixing) between dry ingredients, namely flour, sugar, instant
yeast and skim milk. Mixing is done evenly. After that, salt is added, then mixing
again until it is homogeneous. After evenly distributed, the mixture is then put into a
mixer. While stirring, cold water is added little by little, then eggs and salt are added
alternately. The dough is stirred in the mixer until it is smooth and elastic which is
marked when the dough is stretched not to tear. The time for stirring the dough until
precisely smooth is the optimal kneading time for test bread 1. While for test bread 2,
the time for stirring the batter is added 15 minutes from the optimal kneading time
which is then referred to as over kneading time.
After stirring, the dough is placed in a baking sheet, then rested with a
plastic sheet covered for 10 minutes. This is also called resting time, resting time is a
temporary resting time given to the dough so that the dough becomes relaxed and
makes it easy for the dough to be handled at a later stage. In this resting time
fermentation in the batter also takes place.
the purpose of the dough fermentation is to make it easy to handle and produce good
quality products. During fermentation, yeast enzymes react with starch and sugar to
produce carbon dioxide gas. The release of this gas causes the mixture to expand and
causes the mixture to become lighter and larger. After 10 minutes, the dough is then
divided by the weight of ± 35 grams, each dough is rounded and rested with a plastic
sheet covered again for 10 minutes.
The next step is the formation of the dough according to taste. First, the
dough is run over / rolled thin, to release the gas in the dough. Then filled in and then
formed. The dough that has been formed is arranged on a baking sheet that has been
buttered. After that, the dough is rested again with a closed plastic sheet for ± 60
minutes.
After 60 minutes, the dough is then smeared with a smear. This spread will
cause a golden brown due to the Maillard reaction. Then, the dough is baked in an
oven at a temperature of 180 ° C for until cooked, which is marked by changing the
color of the bread skin to golden yellow to brown.
 CHAPTER IV
CLOSING

A. Conclusion
Bread is a food product made from flour, yeast, salt, and water, as well as
auxiliary or other additives. The flour used in making sweet bread is high protein
flour. High protein flour when used will form high gluten, so that it can trap the CO2
gas produced by the fermentation of bread yeast. Fermentation is a yeast activity on
the dough to produce CO2 and alcohol. Yeast type Saccharomyces Cereviceae is the
most common type of yeast used in making bread. The baking function serves to stop
the fermentation process in the dough and to evaporate the alcohol and CO2 from the
fermentation process, causing the development of sweet bread.

B. Suggestions
Equipment and all materials must be more in order to be enjoyed directly by
many panelists so that the organoleptic results are even better and with the large
amount of equipment can speed up the practicum time.
 REFERENCES

Ahmad, Riza Zainuddin. 2005. Utilization of Yeast Saccharomyces cerevisiae for

Livestock. Wartazoa. Vol. 15, No. 1: 49-55.
Chan, Levi Adhitya. 2008. Entrepreneurial Guide to Making Modern Bread.
AgroMedia Pustaka, Jakarta.
Fitria, Nela. 2013. Experiments in Making Sweet Bread using Composite Starch Basic
Materials with Wheat Flour. Thesis. Faculty of Engineering, Semarang State
University, Semarang.
Gisslen, Wayne. 2009. Professional Baking 5th Edition. John Wiley & Sons, Inc.,
New Jersey.
Hendrasty, Henny Krissetiana. 2013. Bakery Product Material. Graha Science.
Yogyakarta.