[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-1-en-105":3,"doc-seo-566805-105":53,"doc-detail-566805-en":126},{"code":4,"msg":5,"data":6},0,"success",[7,14,19,24,29,34,39,44,49],{"id":8,"doc_module":9,"doc_module_name":10,"category_name":11,"show_sort_weight":12,"slug":13},11,1,"Template","Presentations",90,"presentations",{"id":15,"doc_module":9,"doc_module_name":10,"category_name":16,"show_sort_weight":17,"slug":18},12,"Resumes",80,"resumes",{"id":20,"doc_module":9,"doc_module_name":10,"category_name":21,"show_sort_weight":22,"slug":23},14,"Invoices",70,"invoices",{"id":25,"doc_module":9,"doc_module_name":10,"category_name":26,"show_sort_weight":27,"slug":28},15,"Posters",60,"posters",{"id":30,"doc_module":9,"doc_module_name":10,"category_name":31,"show_sort_weight":32,"slug":33},16,"Social Media",50,"social-media",{"id":35,"doc_module":9,"doc_module_name":10,"category_name":36,"show_sort_weight":37,"slug":38},17,"Forms",40,"forms",{"id":40,"doc_module":9,"doc_module_name":10,"category_name":41,"show_sort_weight":42,"slug":43},18,"Letters",30,"letters",{"id":45,"doc_module":9,"doc_module_name":10,"category_name":46,"show_sort_weight":47,"slug":48},21,"Paper Templates",5,"papers-templates",{"id":50,"doc_module":9,"doc_module_name":10,"category_name":51,"show_sort_weight":4,"slug":52},158,"General","general-158",{"code":4,"msg":54,"data":55},"ok",{"site_id":56,"language":57,"slug":58,"title":59,"keywords":60,"description":61,"schema_data":62,"social_meta":119,"head_meta":121,"extra_data":123,"updated_unix":125},105,"en","micro-food-processing-enterprises-scheme-processing-of-bread-making","Micro Food Processing Enterprises Scheme - Processing of Bread Making","","Document describes the processing pathway and formalization scheme for micro food processing enterprises focused on bread making. It outlines the status and role of India’s baking and bakery industry, identifies key constraints such as raw material quality, process and equipment knowledge gaps, and limited testing protocol awareness. It then introduces bread making basics—ingredients, mixing and fermentation mechanisms—and the core baking principles including starch conversion, yeast fermentation with CO2 release, and gluten network formation for desired porous texture.",{"@graph":63,"@context":118},[64,80,101],{"@type":65,"itemListElement":66},"BreadcrumbList",[67,71,74,77],{"item":68,"name":69,"@type":70,"position":9},"https://docshare.wps.com","Home","ListItem",{"item":72,"name":10,"@type":70,"position":73},"https://docshare.wps.com/template/",2,{"item":75,"name":11,"@type":70,"position":76},"https://docshare.wps.com/template/presentations/",3,{"item":78,"name":59,"@type":70,"position":79},"https://docshare.wps.com/template/micro-food-processing-enterprises-scheme-processing-of-bread-making/566805/",4,{"url":78,"name":59,"@type":81,"image":82,"author":87,"headline":59,"publisher":90,"fileFormat":93,"inLanguage":57,"description":61,"dateModified":94,"datePublished":95,"encodingFormat":93,"isAccessibleForFree":96,"interactionStatistic":97},"DigitalDocument",{"url":83,"@type":84,"width":85,"height":86},"https://docshare.wps.com/thumbnails/micro-food-processing-enterprises-scheme-processing-of-bread-making/566805.png","ImageObject",442,249,{"name":88,"@type":89},"BAd apple","Person",{"url":68,"name":91,"@type":92},"DocShare","Organization","application/pdf","2026-10-19","2026-10-13",true,{"@type":98,"interactionType":99,"userInteractionCount":79},"InteractionCounter",{"@type":100},"ViewAction",{"@type":102,"mainEntity":103},"FAQPage",[104,110,114],{"name":105,"@type":106,"acceptedAnswer":107},"What is the document’s focus regarding bakery products?","Question",{"text":108,"@type":109},"It focuses on processing and formalisation for micro food processing enterprises in the context of bread making, including preparation, packaging, and relevant standards.","Answer",{"name":111,"@type":106,"acceptedAnswer":112},"What are the major constraints faced by the bakery industry mentioned in the text?",{"text":113,"@type":109},"The text highlights issues such as non-availability of quality raw materials, limited knowledge of raw materials for specific product uses, poor understanding of process equipment and technology, and ignorance of testing protocols to maintain product quality.",{"name":115,"@type":106,"acceptedAnswer":116},"What key requirements and principles are involved in bread baking?",{"text":117,"@type":109},"Bread baking requires forming a gluten network, aerating the dough through gas incorporation, and coagulating the mixture by oven heating. The principles include starch conversion for yeast fermentation, CO2 gas evolution for porous texture, and mechanical stretching of hydrated proteins into gluten fibers.","https://schema.org",{"og:url":78,"og:type":120,"og:title":59,"og:site_name":91,"og:description":61},"article",{"robots":122,"canonical":78},"index,follow",{"doc_id":124,"site_id":56},566805,1792369513,{"code":4,"msg":5,"data":127},{"doc_id":124,"user_id":128,"nickname":88,"user_avatar":129,"doc_module":9,"category_id":8,"category_name":11,"doc_title":59,"doc_description":61,"doc_content":130,"file_id":131,"file_url":132,"file_type":133,"file_size":134,"view_count":79,"is_deleted":4,"is_public":9,"is_downloadable":9,"audit_status":9,"page_count":135,"language":136,"language_code":57,"site_id":56,"html_lang":57,"table_of_contents":137,"faqs":138,"seo_title":139,"seo_description":61,"update_tm":140,"read_time":8},19241458193282,"https://us-avatar.wpscdn.com/davatar_a8503ba1806abce46bf441b54a3ca4cd","PM Formalisation of  \nMicro Food Processing Enterprises Scheme  \nProcessing of Bread Making  \nAATMANIRBHAR BHARAT  \nNational Institute of Food Technology, Entrepreneurship and Management (NIFTEM) -Thanjavur  \n(an Institute of National Importance under Ministry of Food Processing Industries, Government of India)  \nPudukkottai Road, Thanajvur – 613005  \n[https://niftem-t.ac.in/](https://niftem-t.ac.in/)  \nPh : 04362-228155, Fax:04632-227971  \nTABLE OF CONTENTS  \nPage No.  \nChapter 1: Introduction  \n1.1 Status of Baking Industry 3  \n1.2 Bakery Industry 3  \n1.3 Constraints of Bakery Industry 4  \n1.4 Introduction to Bread Making 4  \n1.5 Principle of Bread Baking 4  \nChapter 2: Preparation of Milk Bread  \n2.1 Ingredients and their Functions in Bread Making 5  \n2. Methods of Bread Making 8  \n2.3 Bread Manufacturing 11  \n2.4 Bread Making Procedure 13  \nChapter 3: Packaging of Milk Bread  \n3.1 Introduction to Packaging 17  \n3.2 Packaging Material Used for Bakery Products 17  \n3.3 Techniques for packaging of bakery products 19  \n3.4 Shelf Life of Packaged Bakery Goods 20  \nChapter 4: Food Safety Regulations & Standards  \n4.1 Definitions and Standards 23  \n4.2 Food Safety 26  \n4.3 Labelling Standards 27  \nCHAPTER 1  \nINTRODUCTION  \n1.1 Status of Baking Industry  \nIndia is the 2nd largest wheat producing country in the world next only to China. The present production of wheat in India is about 72 million tonnes indicating 6-fold increase in the three decade due to onset of green revolution. The five major wheat producing states in India are U.P. , Punjab, Haryana, Bihar and Himachal Pradesh. Unlike in other economically developed nations, bulk of the wheat produced in our country is processed into whole wheat flour for use in various traditional products. About 10 per cent of the total wheat produced is processed into different products like maida, suji, atta, etc. in roller flour mill, which forms the main raw material for bakery and pasta industry. In spite of small quantities of wheat processed in a roller flourmill for use in bakery products, milling and baking industry still remains the largest organised food industry in the country. The turnover of the milling and baking industry is over 4500 crores and likely to increase at a decent rate in the near future.  \n1.2 Bakery Industry  \nBakery industry today has an important place in the industrial map of the country. The annual turnover at present is estimated at over 2000 crores. The bakery industry comprises mainly of bread, biscuits, cakes and pastries manufacturing units. Though there are several large and small scale organised units, manufacturing both bread and biscuits, most of the bakery products in India are being produced by unorganised small family units. Bakery products once considered as a sick man's diet have now become essential food items of vast majority of population in India. It is becoming popular even in places where rice has been the staple food. The contributing factors for the popularity of bakery products are urbanisation resulting in increased demand for ready to eat convenient product, availability at reasonable cost, greater nutritional quality, availability of varieties with different textural and taste profiles and better taste. The bakery products have become popular among all cross section of populations irrespective of age group, and economic conditions.  \nThe total numbers of bakery units are not exactly known, however, it has been reported that there are 50 large-scale units producing either bread or biscuits. Among these, 21 units produce only bread while the remaining produces biscuits. However, there are over 5000 small and medium scale units in factory sectors producing both bread and biscuits. There are over 1 lakh units in family scale small units producing various bakery products like bread, biscuits, cookies and pastries. The number of bakery units is maximum in Western region (34 .2%) and minimum in Eastern region (16 .0%) . The percapita cons","cbCaiqvcxo5xSeCi","https://ap.wps.com/l/cbCaiqvcxo5xSeCi","pdf",1420667,32,"English","# TABLE OF CONTENTS\n## Chapter 1: Introduction\n## 1.1 Status of Baking Industry\n## 1.2 Bakery Industry\n## 1.3 Constraints of Bakery Industry\n## 1.4 Introduction to Bread Making\n## 1.5 Principle of Bread Baking\n## Chapter 2: Preparation of Milk Bread\n## 2.1 Ingredients and their Functions in Bread Making\n## Chapter 3: Packaging of Milk Bread\n## Chapter 4: Food Safety Regulations & Standards","[{\"question\":\"What is the document’s focus regarding bakery products?\",\"answer\":\"It focuses on processing and formalisation for micro food processing enterprises in the context of bread making, including preparation, packaging, and relevant standards.\"},{\"question\":\"What are the major constraints faced by the bakery industry mentioned in the text?\",\"answer\":\"The text highlights issues such as non-availability of quality raw materials, limited knowledge of raw materials for specific product uses, poor understanding of process equipment and technology, and ignorance of testing protocols to maintain product quality.\"},{\"question\":\"What key requirements and principles are involved in bread baking?\",\"answer\":\"Bread baking requires forming a gluten network, aerating the dough through gas incorporation, and coagulating the mixture by oven heating. The principles include starch conversion for yeast fermentation, CO2 gas evolution for porous texture, and mechanical stretching of hydrated proteins into gluten fibers.\"}]","Micro Food Processing Enterprises Scheme - Processing of Bread Making | PDF",1791863798]