Bread in India

8/6/2019 Bread in India

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³COVER PAGE´

Jindal School of Hotel Management

Subject : Academic Wr iting

Student s Name: Deep Macwan

Submitted to : Mr. Luke Frank

Submitted on : 05/ 11 /2009

Project : Indian Breads

Topics Highlighted:

Introduction

History

Preparation of Bread

Types of Breads

Why Breads are different?

Compression

Conclusion

References

Word Count: 767



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BREADS IN INDIA

Introduction

B read is highly nut ritious f ood eaten in one f o rm or anot he r by nea rly eve ry pe rson on this ea rth. It s an exce llent sou rce of vitamins; p rotein, and ca rb ohydrates, br ead has been an essentia l e lement of human diets f or centu ries in all regions . The simp lest br eads are made from grains suc h as wheat, oats, ba rle y, rye, mi llet, and co rn mixed wit h mi lk or wate r. Th ese ingredients a re mixed into doug h , shaped, and coo ked, usua lly by b aking. Sa lt, eggs, suga r, and ot he r ing redients which ma y b e added to give the br ead flavo r, change its textu re, or inc rease its nut ritiona l va lue .

H istory

To untie the h isto ry of br ead is f a r too exciting to know, that the prepa ration of the br ead sta rted a long ago du ring the late Stone Age , when the nomadic tribes probably made a thick

gruel from wild grain and baked it into flat cakes on hot stones in their campfires. Acco rding to m y know ledge the peop le in that e ra used to sett le on the ban ks of the rive rs and since then the skill of f a rming and cu ltivating began, and so diff e rent grains we re discove red t he matte r of f act is that they sta rted imp roving the prepa ration met hod . Now da ys the re are diff e rent wa ys of p repa ring br ead and the re are common types o f them also .

P reparation of B read

Making yeast br eads invo lves f ive basic steps: mixing, kneading, and rising the doug h, then shaping and baking the br ead . Flou r is mixed wit h y east, liquid ingredients usua lly mi lk orwate r and an y additiona l ingredients suc h as sa lt, suga r, and shortening to f o rm doug h. After the dough becomes too thick to stir, it·s kneaded by repeatedly pressing, folding, and turning it to develop and stretch the gluten, which helps the bread rise. Before the final rising, the dough is shaped into one of many traditional shapes, for example a loaf or a roll. After the final rising, the bread is baked.

T ypes of B reads (India & Western Countries)

White and Whole Grain Spelt S ourdough Sprouted Grain Refined and Enriched



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Wh y b reads are different?

Breads from India a re ve ry diff e rent from t raditiona l weste rn br ead loa f. In no rthe rn and cent ral India, peop le usua lly se rve mea l wit h Roti o r Phulka which is flat br ead . M ost Indian br ead inc luding Roti are un leavened (made wit hout yeast or an y ot he r leavening agent) except

Naan . Indian br eads are usua lly made from whole wheat flou r ca lled atta . Doug h f or Indian br eads can be p repa red ve ry quic kly. M ost of Indians ma ke their br ead fres h eve ry da y by h and and coo k in Tava (which is like heav y iron skillet or gridd le) . T he Roti dough can be rolled out assoon as kneaded but waiting half an hour or so does not do any harm. T o save time during busy day, one can make the dough a day before and store in the refrigerator overnight. Just take out the dough and put in a warm room for an hour before rolling out. Examples of most commonIndian breads are simple Roti , Chapati , Puri , Naan , and Parathas .

C omparison

Acco rding to me it does not seem to be whet he r weste rn-st yle br ead suits the Indian taste, but the f act that the whole concept of "w hole foods " "all-natural " etc . h as not rea lly come to India .Weste rn f oods and p rocessed f oods are bot h status sym bols (and are kind of synon ymous) .Thus the peop le who are wea lthy are mo re inte rested in so f t and sweet white br ead that is pre-sliced, instant co ff ee, Ame rican cheese, etc . The problem in mass production wit h Indian br ead

is t hat they add too muc h suga r and use high suga r yeast, resu lting in br ead that is dense and sweet by weste rn standa rds . This is what man y Indians want thoug h as it is of ten t reated as a 'sweet ' to oppose the Indian st yle br eads .

C onclusion

Bread is t reated as a short-cut convenience br ea kf ast item, to be eaten wit h b utte r or j am . It s neve r used as a pa rt of lunc h or dinne r. S o I be lieve peop le a re not ve ry pa rticu la r about thei rtaste . Th e re is a growing demand f or br own br ead / wholeg rain br ead in the met ros these da ys which is f ue led by y uppies a Specia l Bake ry Ch ain Shop . And if in f utu re peop le will deve lop a taste f or weste rn br eads it wou ld be ve ry good f or their h ea lth and even I wou ld me contented .

R eferences

y All the inf ormation wit h underline and italic is co llected from the Inte rnet and is f ai rly t rue .

S ource: h ttp://en.wikipedia.org/wiki/Breads

y All Inf ormation In ita lic is ta ken from the :-

Book: L AROUSSE GASTRONOMIQUE , Publisher: Clarkson Potter ,

Cha pter: BREADS , Page.no: 155 to 162 , President: Joel Robuchon , Pub Date: 10/01



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Bread in India

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