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The Fundamentals of Bread Making: The Science of Bread

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Traditional European Breads

Abstract

The wide variety of breads produced around the world is influenced by the history of different countries and regions and linked to rituals, traditions or even religious believes that have been linked with the production of bread for generations. The wide variety of shapes, flavours and taste of breads and multiple procedures for their production is currently considered a “know-how” preserved and maintained for generations mainly as part of their oral tradition, art and traditional artifacts that were still maintained and used in rural areas or private households as seen in the multiple chapters of this book focusing on the traditions related to bread across all European countries. As the science evolves, the complex processes of bread making and the differences in the process of bread production, that enable the bakers to produce such a huge variety of clearly distinguishable products, have been investigated and in most cases elucidated. This chapter summarises the science behind bread making and the complex reactions, including the physical, chemical and microbiological reactions, that occur in most cases simultaneously at various stages of the bread making process in several bread varieties. Due to the wide varity of breads not only in Europe, but also around the globe, this chapter also emphasises the main disoveries in bread manufacturing and the opportunities to bring the traditional know-how of different breads in Europe at industrial scale by the use of several technological aids and scientific improvements.

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Acknowledgements

Rahel Suchintita Das is in receipt of a PhD grant from UCD’s Ad Astra Studentship.

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Authors and Affiliations

  1. School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland

    Rahel Suchintita Das & Marco Garcia-Vaquero

  2. Teagasc, Food Research Centre, Ashtown, Ireland

    Rahel Suchintita Das & Brijesh K. Tiwari

Authors
  1. Rahel Suchintita Das
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  2. Brijesh K. Tiwari
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  3. Marco Garcia-Vaquero
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Corresponding author

Correspondence to Marco Garcia-Vaquero .

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Editors and Affiliations

  1. School of Agriculture and Food Science, University College Dublin, Belfield, Dublin, Ireland

    Marco Garcia-Vaquero

  2. Faculty of Technology, University of Novi Sad, Novi Sad, Serbia

    Kristian Pastor

  3. Canakkale Onsekiz Mart University, Canakkale, Türkiye

    Gul Ebru Orhun

  4. Dept of Food Sciences and Nutrition, University of Malta, Msida, Malta

    Anna McElhatton

  5. Laboratório Associado, Escola Superior de Biotecnologia, CBQF – Centro de Biotecnologia e Química Fina, Universidade Católica Portuguesa, Porto, Portugal

    João Miguel F. Rocha

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Suchintita Das, R., Tiwari, B.K., Garcia-Vaquero, M. (2023). The Fundamentals of Bread Making: The Science of Bread. In: Garcia-Vaquero, M., Pastor, K., Orhun, G.E., McElhatton, A., Rocha, J.M.F. (eds) Traditional European Breads. Springer, Cham. https://doi.org/10.1007/978-3-031-23352-4_1

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