Category: Bread

Company Background

Founded in 1981 by Ron Shaich and Louis Kane, the famous Panera Bread Company started operating under the brand name Au Bon Pain Co. Inc. It first grew along the United States east coast before it was internationalized between early 1980s to 1990s.

This immense growth had the implication of making the company a dominant business operator in the category of bakery-cafe. In 1993, Au Bon Pain Co. Inc. bought St.Louis Bread Company. At the time of this acquiring, St.Louis Bread Company had 20 bakery cafes. In 1993 to 1997, the company recorded an increment of 75 percent in its mean unit volumes.

This prompted the alteration of the brand name from Au Bon Pain Co. Inc. to Panera Bread Company. In 1997, the Panera Bread Company recognized its capacity for growth to become a leading bread maker in the United States. However, to achieve this noble potential, heavy investment of monetary resources was required.

Indeed, in 1999, the company completed a transaction involving a sale of the business units of Au Bon Pain Co., Inc. only remaining with those of the Panera Bread Company. With regard to Panera Bread, after the completion of this transaction, the companys stock has grown thirteen-fold, and over $1 billion shareholder value has been created (Para. 5).

The company acquired the title of the best performer under the category of restaurants with 1, 5, and 10-year shareholders returns. Later, in 2007, Panera Bread Company also purchased paradise bakery and cafe. As Panera Bread points out, in March 2012, the company announced that Bill Moreton and Ron Shaich would both assume the roles of chief executive officers (Para. 2).

Currently, Shaich acts as the co-CEO and the chairperson of the board of directors. On the other hand, Bill Moreton is the co-CEO and the president of Panera Bread Company. As at September 2012, the company had established business presence in 44 states where it operated 1,625 bakeries.

SWOT Analysis

SWOT analysis involves strategic planning approaches engineered to evaluate strengths, limitations, and opportunities without negating threats that businesses face in their operation environment. Strengths are the traits that make it possible for an organization to have an advantage in comparison to other organizations.

For the case of Panera Bread Company, the strengths include appealing and attractive food menus that comprise a variety of products from which customers can choose. According to Panera Bread Company Quarterly Report on Form 10-Q, these products include fresh baked goods, made-to-order sandwiches on freshly baked breads, soups, salads, custom roasted coffees, and other complementary products (10).

Due to the companys strong financial position, it has managed to invest in cozy cafes, which create a smoothing environment for the customers. This has the impact of making the company build a strong customers experience.

The strength is implied in the companys statement of goals, missions, and aims in which it stipulates that the central goal is to ensure that Panera Bread Company is the first choice of all customers who crave for sandwiches, soup, and salads. In addition to these strengths, the company has an enormous distribution ability covering a large geographic area (44 states as of Septembers 2012).

It has products having relatively better quality while compared to its competitors. It has differentiated its services with the rival companies besides accumulating customers beliefs that the company stocks fresh breads. Besides, it has developed a powerful and winning business strategy. Amid the above-cited strengths, Panera Bread Company encounters some weaknesses.

These include the traits of Panera Bread Company that place it at a disadvantage in comparison with rival companies operating in the same industry. One of the weaknesses is the heavy investments in bread centric line of business, which means that Panera Bread Company has a narrow product line.

Other weaknesses are higher prices at the company-owned stores in comparison to the franchises, declining customer service, and customer preferences. In particular, alterations of preferences and customer tastes may make them consider opting for buying more nutritious food items in other restaurants.

Contextualization of this weakness introduces some chances that the company may consider as existing external chances, which, while utilized, may make it improve its performance. They include international expansions and opening of new outlets to tap the growth potential within the suburban markets.

The fact that the company has a weakness of narrow product line introduces an opportunity for introduction of new items in the product line. On the other hand, Panera Bread Company encounters external chances that impair its performance. These are threats to the operation of the company.

They include lawsuits, government regulations, and competition from rival companies such as Sturbucks and Mc Donald among other local and international restaurants offering fast foods. In the context of lawsuits and drawing from Panera Bread Company Quarterly Report on Form 10-Q, the company admits that it is subjected to other routine legal proceedings, claims, and litigations in the ordinary course of its business (10).

This requires heavy commitment of financial resources and management attention. Saturation of the market creates another incredible threat. The company would encounter challenges in getting strategic places for opening new outlets consistent with its strategic plan of enhancing profitability through rapid expansion.

Strategies to attack major problems faced by Panera Bread

Panera Bread Company encounters several problems in the derivation of its strategic plans to enhance a continuous growth in an environment that is saturated by a variety of companies offering similar or substitute products. One of the problems of the company is that it offers products in its company-owned stores at prices that are higher than the franchises.

A significant reason for these differences is the need to gain higher profit margins to cater for the costs of running the business-associated issues that are extrinsic from the control of the company such as the cost of settlement of lawsuits filed against the company by past employees.

For instance, in 2009, Nick Sotoudeh filed a case costing the company 5 million dollars in its settlement (Panera Bread Company Quarterly Report on Form 10-Q 2 4). In 2010, Corey Weiner, Caroll Ruiz, and Denarius Lewis filed another case against the company costing 1.5 million dollars in its resolution (Panera Bread Company Quarterly Report on Form 10-Q 2 4).

To meet this cost to ensure that Panera Bread Company is able to offer bread at its own stores at competitive prices, it is crucial that the company results to intensive growth. On the positive side, growth is vital since it will provide the necessary economies of scale. This means that the company will remain profitable amid making small profit margins for every product sold.

The negative side of this strategic move qualifies as a technique of enhancing growth such as forming joint ventures with other big competitors such as McDonald who will deprive the company of its executive control power. Panera Bread Company is likely to experience the problem of reduced profitability due to narrow product lines. To resolve this problem, it is crucial that it focuses on widening its product lines.

This strategic move will, on the positive side, help in drawing more customers to its stores. Hence, the revenue will also hike. On the other hand, the strategic move will increase the logistical costs and other costs associated with service delivery at the stores. Therefore, under certain circumstances, increment in revenues would be outweighed by the resulting additional costs.

Somewhat different from the above two strategic moves, to address the challenge of how to increase revenues, the company can resolve to recruit more franchises besides opening more stores that are company-owned. On the positive end, this would increase revenues.

On the other hand, increasing the number of company-owned stores would truncate into recruiting more staff, a case that increases the risk of experiencing more employees filed lawsuits. Another strategy that has not perhaps been considered by the company is focusing on extending its services away from America and Canada to other continents of the world.

On the positive side, this would increase the sales of the company since being global implies meeting new fresh markets in which the company can develop products consistent with the demand requirements. Unfortunately, the option would expose the company to different political, legal, and cultural environments.

Consequently, Panera Bread Company would have to change some of its practices to match the new demand. For instance, there might be a conflict between the accounting standards. The company deploys the U.S GAAP, which might contradict the national generally accepted accounting principles of the new nations in the global space.

Strategy that works

With the current financial and business environment of the Panera Bread, the best option for dealing with the challenge of the need to increase profitability of the company is via recruitment of more franchises besides opening company- owned stores within Canada and America. Hence, I would open 300 new company-owned stores and franchises at the first phase of expansion of Panera Bread Company.

The rationale for this strategy is based on the argument that, as evidenced by the estimations of good will in its balance sheet, the company has an immense market value. Additionally, in comparison to potential competing companies, Panera Bread Company has an incredible market position by virtue of its strengths. However, as argued before, the market is highly saturated with restaurants.

Hence, there is a dominant challenge of acquiring buildings in strategic places within many cities where the company may consider as having the requisite market segment it targets. Additionally, at the entry level, many of these competing restaurants have the will and ability to pose competitive challenges to the company at the new franchises and or company-owned stores since they will have secured their market share.

However, given the brand image and the quality of products and services offered by Panera Bread, the company has probabilities of getting some of this market share to build the clientele level at the new stores and franchises. The claim holds especially when it invests to improve its service delivery experience to levels above those of the existing restaurants in the new markets.

Utilizing the strategy of growth through recruitment of more franchises and company-owned stores is particularly significant in enhancing Panera Bread Companys competitive position since it will make it develop the capacity to take a full advantage of the economies of scale.

At the current size of Panera Bread Company, attempts to exploit the markets of all continents of the world are found unworthy due to many standards and legal compliance issues, which go into adding the cost of running the company.

Implementation of the strategy

In the implementation of the strategy of recruiting more franchises and opening of new company-operated stores, several considerations are vital before the implementation process kicks off. In the first place, this strategy needs financing. It is thus vital to consider whether the financial position of the company and the anticipated incomes can support the strategy.

If not, it is critical to consider whether there are alternative sources of finance. Fortunately, with regard to Panera Bread Annual Report on Form 10-K, the company charges a franchise fee of $35,000 per bakery-cafe (of which it generally receives $5,000 at the signing of the ADA and $30,000 at or before the bakery-cafe opening) (4).

By noting that Panera Bread Company does not support the construction of the franchises, the money raised through the fees is utilizable in opening of the additional company-owned stores. According to Panera Bread Annual Report on Form 10-K, the company also has accessibility to a loan facility of 250 million dollars as an additional source of capital (3).

Similar to the old food dealers like Mc Donald, the implementation of the strategy proposed above means the focus would entail opening a store or franchise and then waiting for the customer to do the purchasing. Based on the experience he or she gains with the product, he or she becomes loyal and hence a regular customer. Therefore, the strategy is customer-centric.

For the success of such a strategy, it is crucial that an organization possesses the capability to penetrate new markets. It should develop services and products, which create an immense appeal to the customers besides possessing the capacity to offer outstanding customer services (Wheelen and Hunger 851).

Fortunately, these are some of the strengths of Panera Bread Company. With these strengths, the challenges in the implementation process rests in the development of customer-centric growth strategies in the new company-owned stores and franchises. I would accomplish the implementation of the strategy from three customer-centric paradigms.

These are identification of core business, creation of propositions that have high value and impacts, and focusing on businesses that are highly linked to the core business of the company. Determination of the core business of the new stores starts with the identification of the core business that will be conducted in the stores and the franchises.

In other words, expansion through the opening of new stores and franchises is not done blindly but rather with considerations of geographic areas and channels that would help to generate the highest amount of revenues.

Therefore, before the companys financial resources are committed to opening and subsequent running of the stores, profitability benchmarking and evaluation of the reputation of the company within the new geographical areas are necessary. In this approach, the stakeholders of the company are fully involved in the implementation process.

Some of the stakeholders that I would include are non-loyal and loyal customers of the existing stores. The views of the loyal customers on why they embrace the products of the company are critical success factors of the strategy implementation. They would help in incorporating the attributes of the company that attract them in the new stores and franchises.

On the other hand, the views of the disloyal customers create opportunities of establishing new stores that have improved customer service experience. This would help to avoid replication of the past mistakes in the new franchises and stores. Arguably, this step of implementation of the project involves planning and analysis stage. It would take six months and an estimated cost of $ 210, 000.

The second implementation step is the creation of propositions that have high values and impacts on the sub-segments of the potential customers.

Based on the results of the first step discussed above, sub-segmentation of the customers groups in the new franchises and stores based on the found needs and anticipated buying patterns coupled with the profit contributions of the forecasted sales are vital in setting of a mechanism of reaping most from the new markets.

This mechanism encompasses creation and innovation of value propositions targeting the sub-segments that are likely to be most attractive. This step is followed by conducting a field test of the impacts of the propositions. Based on the results of the field tests, scaling up is done. This step of the implementation process of the strategy is the analysis phase of the project. It is anticipated to take about 3-31/2 months.

Its budget is $1 million. Most of this money caters for the wage expenses of analysts and data collection staff. Lastly, there is a need to focus on businesses that are highly linked to the core business of the company.

The need implies that, after conducting a number of field tests and analyzing the potential of the success of the growth strategy, the next course of action will be to channel the resources of the company to open stores and accept franchise requests in areas that are likely to have large clientele.

The point here is that there is no need of investing in an area where no substantive sales can be made to make the stores break even in the shortest time possible. Thus, the idea is to open stores selectively depending on the competitiveness of the market segments and sub-segments.

Conclusion/Evaluation of Strategys success

Upon implementation of the growth strategy, it is crucial to evaluate its success capacity. In the context of the proposed strategy for solving the problems of the Panera Bread Company, success refers to the accomplishment of the predicted outcomes when the strategy is implemented.

The desired outcome is the increment of the revenue levels of the new stores and franchises such that the stores would be able to break even in the shortest time possible. On the other hand, it is desired that the new franchises end up being profitable so that Panera Bread Company can get substantive royalties. Measuring success calls for the evaluation of the strategy on its capacity to realize the core objective of the company.

Measuring success in the context of the strategy for growth of the Panera Bread Company takes six approaches. In the first place, the strategy is implemented within fixed timelines. Therefore, one of the measurable success factors is whether the various time schedules for the strategy implementation were accomplished within the set timeframes. The other success factor is the degree to which the scope of the growth strategy has been released.

The original plan is to open 300 stores and franchises. Thus, success is measured in terms of the number of the new company-owned stores and franchises opened. Thirdly, the implementation of the strategy must be consistent with the set budget. Consequently, the degree of success of the strategy is measurable from the context of the degree to which the implemented strategy complies with the budget constraints.

Fourthly, it was argued in the implementation section that the overall goal of the strategy is to focus on opening stores in regions that will attract large clientele only who would get loyalty based on the companys products. Thus, success may be measured from the dimension of the degree of customers loyalty, which is measurable through customers satisfaction levels.

Unfortunately, satisfaction is only measurable qualitatively (either happy or unhappy). A subtle strategy of organizational growth needs to reduce the weakness and threats of an organization within the new operational centers.

For this purpose, SWOT analysis is vital in determining whether the threats and weaknesses of the old stores and franchises have been replicated in the new geographical locations of the Panera Bread company-owned stores and franchises. Lastly, the success of the strategy may be measured in terms of the improvements of service quality in the new company-owned stores and franchises.

Therefore, the growth sort for Panera Bread Company is not only in terms of numbers of stores and franchises but also in terms of increased quality service delivery in every new company-owned store or franchise that opens. Measuring success this way is inspired by the argument that learning organizations stand better chances of success than those, which do not learn.

Works Cited

Panera Bread Annual Report on Form 10-K. Annual Report Pursuant To Section 13 Or 15(D) Of The Securities Exchange Act Of 1934 For The Fiscal Year Ended December 27, 2011. Web.

Panera Bread Company Quarterly Report on Form 10-Q. Quarterly Report Pursuant To Section 13 Or 15(D) of the Securities Exchange Act Of 1934 For the quarterly period ended September 25, 2012. Web.

Panera Bread. Company Overview. Web.

Wheelen, Thomas, and David Hunger. Strategic Management and business policy. New Jersey, NJ: Prentice Hall, 2007. Print.

Research Components

Promotional Goals

The opening of a store in another region can rightfully be compared to the launch of a new business. It is especially true of the South-East Asian area where other cultural, legislative, and food standards prevail. Therefore, to achieve financial stability and success in the foreign restaurant business sphere, such a representative of Western cuisine as Panera needs to determine the promotion goals and develop an appropriate strategy. The initial and most crucial goal of any company promotion is to increase awareness through advertising in various old and social media (Gitman et al. 106). Further, it is necessary to interest customers to try dishes through on-the-house additional products and cooperation with local celebrities (Gitman et al. 106). To achieve trust between clients and the restaurant, it is also crucial to inform about various ingredients and their effects. The next steps are to keep the customer-focused and increase the frequency of their visits by mentioning in the advertisement about continuous improvement. After reaching the desired audience, it is necessary to begin the identification of new customers.

Business Environment

A paradigmatic feature of the culture of South-East Asian farming is the rice basis. However, recent studies show that Bangkok customers are increasingly interested in Western food assortment (Wahyudi and Kofahl 31). It is noticeable in high demand for dairy and flour products, Western sauces, such as mayonnaise and ketchup, and American style dishes, namely snacks and hot dogs (Wahyudi and Kofahl 30). Thai people also like Western confectionery, namely classic ice cream and cakes (Wahyudi and Kofahl 30). Political and economic benefits allowed by Thailand law are 50% corporate income tax, as well as a maximum of 8 years of exemption, the possibility of owning land, and free currency transfer. It is important to note that Panera serves fresh-baked goods, soups, sandwiches, pasta dishes, salads, and custom roasted coffee (Nanjapla). Therefore, it can be confidently stated that the promotion campaign can be based on the offer of already proven standard dishes, which will also distinguish Panera in the South-East Asian restaurant market.

Media plan

Significant differences from the US are visible in the balance of power in the media field of Bangkok. An analysis of the availability of media showed that Bangkok residents learn about a particular brand most often through television and radio (Daosue and Wanarat 66). Old media of a print type, such as magazines, newspapers, and leaflets, occupy the second place (Daosue and Wanarat 66). Street advertising methods, such as billboards, as well as modern social media, have the least promotion feasibility (Daosue and Wanarat 66). It means that the most successful promotional method will be advertising through TV and radio from biases to the announcement of discounts and free additional products.

Promotional Strategy

Choosing the right marketing strategy plays a crucial role in opening a branch store in a foreign region. There are two main types of such approaches, namely, push and pull. According to Thompson, for push marketing, consider sales displays at your grocery store or a shelf of discounted products. This promotion strategy allows the brand to quickly find its niche in the market that interests the entrepreneur and achieve significant profits in a highly competitive environment. Nevertheless, the push method is designed more for short-term and industrial enterprises. In turn, pull marketing, the idea is to establish a loyal following and draw consumers to the products (Thompson). This promotion principle is aimed at gradually building a loyal audience that is aware of its interests through a broad advertising campaign. Having a long-term character and a promotional approach that is more suitable for a restaurant business, a pull strategy will be preferable for Panera.

Suggested Action Plan

Cultural Environment Effects on Promotion

• South-East Asian farming culture has a rice basis;
• Bangkok citizens are interested in Western cuisine;
• High demand for dairy and flour products, Western sauces and confectionery, snacks-like products, and fast food.

Recommendations

The processes of globalization have opened a large number of different cuisines for the people of Thailand and Bangkok. American food has become one of the most sought-after gourmets and ordinary consumers. Appealing to the American style in both design and menu assortment will attract a large number of customers. An entrepreneur should not save upfront money on a promotion because Thai political and economic laws are incredibly favorable for foreign companies.

Promotional Strategy Recommendations

• Preference for televised and radio ads;
• Promote on-the-house additional products;
• Cooperate with local celebrities;
• Promote price discounts.

Recommendations

It is essential that the people of Thailand still prefer the old-style media. TV and radio advertising campaigns should focus on proposing price discounts, special displays, and rebates. PR managers should pay special attention to on-the-house additional products, as well as cooperation with local celebrities. Research of the restaurant and food business show that Thai people often use coupons, so different magazines should have them.

Works Cited

Chapter 3: Business Promotion Incentives.Bangkok International Associates, 2014. Web.

Daosue, Chamaiporn, and Sawat Wanarat. The Effects of Advertising and Sales Promotion on Brand Awareness for A Food Product Brand in Wholesale Shops, Bangkok, and Metropolitan Areas. ABAC Journal, vol. 39, no. 1, 2019, pp. 57-75.

Gitman, Lawrence J., et al. Introduction to Business. OpenStax, 2018.

Nanjapla, Rajiv. An In-Depth Overview of Panera Bread.Market Realist, 2019. Web.

Thompson, Jayne. Between Push & Pull Marketing. Chron, 2019. Web.

Wahyudi, David, and Daniel Kofahl. Food Culture of Southeast Asia: Perspective of Social Science and Food Science. Kassel university press GmbH, 2017.

The industry of bread production in Canada has only seen a discreet growth from 2013 to 2018. The situation arose from steady growth in exports and solid demand for higher-end types but only to be offset by the festering consumption of wheat products in the domestic market. Due to consumer preferences for healthier products as a current trend, the efforts in the reinvigoration of the bread market were futile during the mentioned five-year period. The same trend is forecasted for the next five years leading up to 2023. Operators in the industry are now focused on the market shift to healthier products with attention to ‘nutritious specialty and artisanal bread’ (IBISWorld, 2018).

With the information above, the researchers believe that to be successful in the introduction of a new bread product to the existing deteriorating Canadian market, the sale of bread must be focused on a demographic and area first, while keeping in mind the current trends to appeal to other consumers as well. A visible population and possible market in Ontario are the East Asians and South East Asians that make up 9.1% of the estimated 14 million of Ontario’s inhabitants in 2018, that mostly comprise of Chinese, Filipino, Korean, and Japanese (World Population Review, 2018). The researchers think that tapping into this niche market would be an easier way to introduce a new bread product rather than taking on the entire Canadian bread market.

The focus of the study will be on the most successful way of introducing a bread product from a Canadian bakery, specifically targeting the said markets. The researchers will be using anpan, a Japanese bread, as the main product for sale. The paper will also discuss the significance of the said bread, why it was chosen, and a brief history of bread in Japan. A market and SWOT analysis will be conducted, and will be used to address the anpan’s marketing mix in the most logical way and with the highest chance of success.

Bread in Japan and Anpan

In 1543, Portuguese Christian missionaries introduced bread to Japan while traveling through the country spreading their faith. But as Japan closed its borders in 1587, the popularity of bread disappeared. 1840, the Opium War broke out and bread was mass produced to serve as an easy ration of food for soldiers out on the field. The mass production served as a catalyst for bread to become popular in Japan again. After World War II, with Japan having a shortage of food, a large import of wheat came to Japan and made bread a staple in the diet of the Japanese people (LiveJapan, 2018).

As time passed, the Japanese started to make their own. Invented in 1896, anpan, a bread stuffed with red bean paste, became the archetypal variety of bread in Japan. Anpan’s name is derived from two words: ‘an’ means ‘sweet bean paste’ and ‘pan’ means ‘bread’. The inventor of anpan was a samurai named Yasubei Kimura and the idea of making the bread was due to the dissolution of samurai classes, the westernization of Japan, and for him to earn a living. Kimura wanted to start his own bakery and create a bread that was suitable for the Japanese palette. Most bread at that time was only salty and sour as it was the recipe they only knew. That is why Kimura started stuffing bread with sweetened red bean paste to sell as snacks, which became rather popular. As its popularity grew, Kimura was even asked to present anpan to the Emperor of Japan. It was said that the emperor loved the bread so much that he was served anpan every day. The story spread and made people want to taste anpan themselves, thus its popularity grew even more (Japan Info Inc., 2016).

The sweetened red bean paste is primarily used in Japan, Korea, China, and several countries in Southeast Asia (Japan Info Inc., 2015). That is why the researchers believe that anpan is the perfect bread to introduce to selected demographic, as it is a popular flavor in their heritage. As mentioned in the introduction, the domestic market for bread in Canada is shifting towards more health-conscious choices. With that in mind, the red beans used in anpan can cater to that shift as it is high in folate, manganese, potassium, protein, and iron. The researchers chose anpan for those very reasons, as they do not only match the demographic, but it may also appeal to other markets due to its nutritional value.

Market Analysis

Along with plenty of Asian international students, like with 7,593 Chinese students in the University of Waterloo in Ontario alone, the more than one million East and South East Asian population is the chosen control group of the study.

A CAD$5-billion opportunities in retail is projected for visible minorities in Canada for the next five years. While for the next 10 years, Perry Caicco of CIBC World Markets forecasts that about 70% of the entire growth of Canadian consumer spending will be by the Asian population. An emphasis on protein-rich food and vegetables has been observed in the population, as the ethnic consumers usually include protein in each meal. Research in Tone Tai, Asian store in Toronto, have revealed that bakery items were also a visible part of their shopping. A shift from the traditional rice porridge to fiber-rich carbohydrates was also shown in their buying habits (Kwon, 2013).

A shift is also seen in the increasing number of health-conscious Canadians, where they are moving towards goods that are alleged to be me more natural, rather than processed items that contain artificial flavors and ingredients. Though the consumers are avoiding sugary or salty products, many of them set aside this notion when buying baked goods from various food retailers as a form of indulgence. The Canadian bakery industry has responded to the trend by increasing the accessibility for healthier options that include high-fiber, gluten-free, and low-fat varieties. Fortified baked goods have also been sold along with packaging that highlight the health-related benefits or show claims of no preservative and reduced or no fat content. In terms of bread, health is the highest consideration, while sweets like pastries are considered to be a treat (Government of Canada, 2018).

With the information above, the researchers believe that with projected market opportunity in the Asian market and the shift in the Canadian market, anpan will have a higher chance of success due to the demographic and if it is advertised with its nutritional facts.

SWOT Analysis

Information is based on the researchers’ own analysis. The researchers think that the strength of anpan comes from its popularity as a flavor among the demographic, its nutritional value for the Canadian market shift, and its back story that can be used for advertising. Weaknesses arise from its weak popularity beyond the selected demographic, and its possible channel of distribution as it is focused on a niche market. Opportunities arise the from Ontario’s East and Southeast Asian population/market, where the flavor of the bread is popular (Japan Info Inc., 2015), and, as mentioned in the previous chapter, the said market is to be responsible for 70% of growth in consumer spending in Canada, as well as the market shift towards healthier alternatives (Government of Canada, 2018), where anpan can be advertised as ‘nutritious’, and finally the use of social media or internet marketing as way of advertising the product. Threats can come from other bread producers and the dwindling Canadian market for such goods (IBISWorld, 2018).

Marketing Mix

Product Strategy

According to the nutritional facts, a single anpan contains 204 calories, most of which comes from the flour. But the bun also contains potassium, fiber, protein, vitamin A, calcium, and Iron (Nutritionix, 2016). With the current state of the Canadian bread market, the researchers believe that the focus of the product strategy is to make anpan a health-conscious alternative. The researchers have concluded that the product can be sold as two different types: ‘traditional’ for the chosen demographic, and another type that is more for the health conscious. For example, substituting sugar for stevia, natural sweetener. Stevia has zero calories and carbohydrates; it is also sweeter than sugar, thus a smaller amount can be used compared to sugar.

Price Strategy

The average price of bread in January 2019 was CAD$2.84 (Statistics Canada, 2019). That is why the researchers think that setting anpan at a lower price than the average at the introductory phase would be most beneficial to test the market at profitability.

Place Strategy

The research is based around a Canadian bakery. As mentioned before, the Canadian market is also looking for more artisanal bread, for that reason the researchers concluded that having anpan in a bakery is more ideal in reaching the market beyond the demographic. While being able to sell anpan in Asian stores is best to penetrate the focused demographic.

Promotion Strategy

Bakeries can’t depend on the aromas of the product in the store to tempt the customers; they must develop promotional plans that are appealing to have regular customers. Today businesses use online platforms, such as email, Facebook, and/or Instagram to advertise a new product or flavors. Using online platforms as a way to market a product enables businesses to receive responses immediately, it is also cheap and uses less effort. Online marketing provides businesses the option of having the lowest risk with the least plausible expense, in an effort to maximize profitability. The researchers believe that an online promotional plan will help in reaching the markets in the least exhaustible way.

Conclusion

The Canadian domestic bread market has seen a decline with the demand and desire for healthier food options. Focusing on a particular market rather than the entire market provides an opportunity to introduce a new bread product with lower risk and loss. The Asian market is forecasted to be accountable for more than half of the entire growth of consumer spending in Canada. With that prediction, penetrating the said market may offer the best opportunity. While offering bread that is health-conscious, it allows for wider reach in the domestic market. Anpan can possibly provide both. Anpan can penetrate the Asian market as the red bean paste stuffing is a popular flavor in that demographic. Whereas the nutritional value of the beans can be advertised for the purpose of attracting other possible consumers. Though further research of creating a more health-conscious version of anpan is needed.

Food safety is a global priority and one of the major objectives of the food industry due to high incidence of spoilage microorganisms that cause a risk after consumption. The food industry continues to examine ways to reduce the use of traditional chemical preservatives, some of which have been not linked with microbial resistance and health risks, while improving quality and food safety by controlling the growth of pathogens and spoilage microorganisms. Several studies demonstrated the preservative action of species and their EOs through the effective inhibition of antimicrobial growth.

Bakery products, especially bread, are intermediate moisture content products and highly perishable. The most common forms of bread deterioration are moisture loss and microbiological spoilage. The study of food borne molds has gained importance over the last few years. This is mainly due not only to the huge economic losses that food industry must face every year, but also to the potential risk of mycotoxin production, derived from mold contamination. Molds can be found in a wide range of food products such as fruits, vegetables, cereals and legumes. In addition, some species are able to produce secondary metabolites which can pose a serious health risk. Bread is its various forms one of the most important dietary staples all over the world. There are numerous types of bread, including national and regional variations as well as great variety of special bread such as mal loaves, soda, milk and fruited bread, which are popular items consumed as a snack or a meal worldwide.

Molds are known to spoil bread, leading to huge economic losses and reduce safety. Fungal spoilage of wheat bread is mainly due to Penicillium spp., although other fungi can also make bread unsuitable for human consumption. In bread and other bakery products, the replacement of chemical preservatives. Microbiological spoilage of bread is primarily an issue for bread products intended to be stored at room temperature for a longer period than the time needed to be rejected because of salting. Variations can occur due to differences in fermentation and production of bread. Spoilage of bread can also be caused by chalk yeast. These are spoilage yeast which cause chalk mold defects on food. They are most common on sliced bread and on rye bread. Chemical preservation of bread is mainly done by propionic acid and its salt. Besides chemical preservation, packaging and storage can also be used to control the growth of post-baking contaminants. Modified atmosphere packaging can help with the reduction or total elimination of chemical preservatives in bread products. Bakery products get deteriorate due to physical, chemical and microbiological factors. Major microbiological loss of bakery products is due to mold growth and problems that are associated with it.

For preservation of spoilage in bakery products natural preservatives are better alternative than artificial preservatives. Essential oil can be natural alternative for chemical preservatives, which is mainly extracted from plant material such as leaves, flowers, buds, twigs, bark, herbs, fruits and roots. Essential oils had showed antibacterial and antifungal activity against many food spoiling bacteria and fungus. Essential oils were known to exhibit antifungal activity against the bread spoilage fungi too.

Spoilage and Pathogenic Microbes in Bread

Variations can occur due to differences in fermentation and production of bread. Mold growth is by far the most important shelf-life limiting factor of bread products, with Penicillium spp. and Aspergillus spp. Being the most dominant species mold growth, the formation of the spore forming bacterium Bacillus subtilis, present in a raw-bakery materials, which is reason for the rejection of bread product. Spoilage of bread can also cause by chalk yeast. These are spoilage yeast which cause chalk mold defects on food (dust type spots). Most common on sliced bread and on rye bread. There are 24 types of chalk molds like Saccharomycopsis fibuligera, Hyphopichia burtonii, Zygosaccharomyces bailii and Saccharomyces cerevisiae (Nikolajeva et al., 2015). Spoilage can also cause by non-chalk yeast Wickerhamomyces anomalus responsible for early spoilage.

Essential Oil and Mechanisms of Their Antimicrobial Activity

Approximately 3000 EOs have been discovered and only 300 of them have commercial importance. They are used in the food industry, as well as in pharmaceutical, agronomic and cosmetic industry. Identifying the most active antimicrobial compounds of essential oils is unwieldy, because essential oils are complex mixture of up to 45 different constituents, and the composition of a specific essential oil may vary depending on the season of harvest and method use to extract the oil. Essential oil constituents are a diver’s family of low molecular weight organic compounds with large differences in antimicrobial activity. The mode of action behind each constituent in the oils can reveal details of its antimicrobial properties that might be concealed when study in a mixture with many other compounds. Most study conceal the antimicrobial mode of action of oil constituents is perform on bacteria, while less is known about their action on yeast and molds. Gram-positive bacteria are generally more susceptible than the gram-negative bacteria. It is difficult to predict how susceptible a microorganism is and why the susceptibility varies from strain to strain. The diversity of essential oil constituents is enormous and presents a wide range of compounds. Some low or no efficiency against microorganisms while others are potent antimicrobials.

Mode of Application of Essential Oil in Various Bread

Direct Use of EOs in Bread

Very few articles have reported the direct use of essential oil in dough systems. This is assumed to result from the fact that potential antifungal activity of essential oils is partly lost during the heat treatment of baking (Teodoro et al., 2014). Essential oil particles are made by spray-drying modify starch and maltodextrin as coating materials. Many of the antimicrobial active components present in essential oils can undergo oxidization and volatilization during storage and baking, which can reduce the stability and efficacy of essential oils.

Application of EOs Sprays

Essential oil is known to have antimicrobial activity. In particular, spraying of essential oil on bread slices prove to be a promising preservation technique. Essential oil is able to reduce microbial growth, even if not significantly prove, it affected the secondary characteristics of the bread, color of crumb and crust, inducing crust character, taste, texture, and aroma (Salim-ur-Rehman and Nawaz, 2007). The antimicrobial efficacy of essential oil and its molecules is higher compare to when essential oil is dispersed in a food. This is mainly due to greater affinity of essential oil.

Limitations and Perspectives of Essential Oil Application

Some limitations can be recognized in their application due to the interaction of essential oil with food component such as fat, protein and carbohydrate, that can alive the antimicrobial effects of essential oils. Essential oils are usually expensive because its production is very costly. It is depended on the type of plant used, method of oil extraction and the labor charge and energy cost. Essential oils and its active components are active against bacteria and fungi.

Conclusion

Essential oils from different sources can be exploited as the natural additives in the foods. The unique and undesirable fragrances of essential oils, which can limit their use in food. Essential oils can be widely used without any negative effect on properties of food. In this paper the use of essential oils and their main antifungal components for food preservation due to the fact essential oils contain volatile compounds with potential strong antifungal activity. Essential oil was sprayed on all the slices of breads, proved to be effective inhibitory treatment against the bacterial and fungal spoilage of bread.

References

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14. P. V. Nielsen, and K. I. Suhr. Effect of Weak Acid Preservatives on Growth of Bakery Product Spoilage Fungi at Different Water Activities and pH Values. International Journal of Food Microbiology, 95(1), 67-78 (2004).
15. Sahr, K. I., Nielsen, P. V., 2005. Inhibition of Fungal Growth on Wheat and Rye Bread by Modified Atmosphere Packaging and Active Packaging Using Volatile Mustard Essential Oil. J. Food Sci. 70, M37-M44.
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Bread makes up a substantial part of many people’s diets, and moldiness presents a considerable issue in regards to maintaining bread’s freshness. However, there’s more to the mold-fungus- growing on bread that meets the eye. Fungi are made up of filaments called hyphae, and the network of hyphae are known as mycelia. All fungi are heterotrophic and secrete hydrolytic enzymes that break down their surrounding material, subsequently absorbing the broken-down nutrients. Fungi enjoy feeding on sugars, and Rhizopus stolonifer in particular flourishes amongst sucrose and glucose.

The phyla Zygomycota contain species of fungi that decompose fruits, bread, etc. Rhizopus stolonifera, commonly known as black bread mold, is a prevalent mold seen growing on bread. Other genera of fungi that can contaminate bread are Alternaria, Aspergillus, Cladosporium, Mucor, and Penicillium (Vagelas, Gougoulias, Nedesca, and Liviu, 2011; Lohano, Sheikh, and Shahnawaz, 2010).

The contamination of bread itself occurs after the bread has been prepared, as any existing spores would either be damaged and/or destroyed during the baking process. Rather, contamination can happen anytime during transportation, storage, and packaging either from the air or from contact with surfaces (Vagelas, 2011). There have also been some cases of insects spreading spores as well, though it’s seen mainly in fruits (Amiri, 2011).

And while fungal contamination from surfaces can be reduced, it is more difficult to control the spores in the air. A study conducted on the quality of indoor air in university rooms in Poland looked at the concentration of bacterial and fungal in the air of nine university rooms (lecture room with ventilation, lecture room without ventilation, chemical laboratory, library, reading room, dean’s office, canteen, toilets, and corridor). The highest concentration of fungus in the student canteen in the morning was Rhizopus (58%) and Penicillium (19%), and in the afternoon, Cladosporium (46%) and Penicillium (24%). The same study was conducted the following year and in the same room, the dominating morning species were once again Rhizopus (33%) and Penicillium (30%). Penicillium (57%), and a tie for Cladosporium and Aspergillus (14%) in the afternoon. For reference, the CFU/m3 in the canteen averaged 1.7×103 for mornings and afternoons for both years (Stryjakowska et al., 2007). This study displays the prevalence of fungus in the air, especially in areas of high traffic, therefore demonstrating the likelihood of contamination of bread from contact with indoor air.

Using Rhizopus stolonifer as a demonstration, once contamination of bread occurs, hyphae begin to grow into and over the surface, secreting their digestive enzymes and feeding on the resulting nutrients. During times of low environmental stress, the zygomycetes will enter their asexual phase, where stalks of bulbed, black sporangia grow on the surface of the bread and release spores aerially. During times of stress, this fungus can engage in sexual reproduction using mycelia; sexual reproduction produces a zygosporangium that will remain dormant until the period of environmental stress passes at which point it go through meiosis and becomes a sporangium, thus recommencing the life cycle (Urry et al., 2016).

The role of artificial preservatives is also worth mentioning. Preservatives serve to slow down microbial growth while not having a meaningful effect on pH and composition, making them very popular across the world. Three common mold inhibitors used in bread are potassium sorbate, calcium propionate, and ethanol. Other mold inhibitors include sorbates, dimethyl fumarate, acetates, salt- though it alters flavor and processing too much to be effective, pasteurization, and freezing (Lohano et al., 2010). Bread that is rich in fibers has also shown to be more resistant to fungal growth than white bread (Vagelas et al., 2011).

The purpose of this experiment is to determine if there is a correlation between temperature and the formation of mold on the surface of bread, which will most likely consist of zygomycetes Rhizopus, specifically Rhizopus stolonifera, and Mucor, as well as possibly Penicillium. It was hypothesized that the bread samples kept at room temperature (~25℃) would have greater fungal growth than the samples kept in a refrigerated environment (~4℃). It is also important to note that the visual evidence of bread mold is when the fungus has entered its reproductive state, and therefore the presence of any fungi extended prior to visual evidence.

Methods

Ten slices of bread were taken from a single loaf of bread. Each slice was carefully measured and cut into 10×10 cm squares (note that when handling the bread, clean hands or sterile gloves were used to avoid cross contamination). The ten squares were allowed to sit undisturbed at room temperature for an hour, during which ten sandwich-sized plastic zip lock bags were collected and a 10x10cm (100cm2) grid pattern was drawn on the outside of all ten bags using a thin permanent marker. Five of the bags were labeled F1, F2, F3, F4, and F5 for the five refrigerated samples, and the other five were labeled R1, R2, R3, R4, and R5 for the room temperature samples.

Once the hour had passed, a slice of bread was placed into each of the zip lock bags and sealed shut. These bags were not opened again for the entirety of the experiment and even afterwards. The zip lock bags were placed in their respective environment (F samples in fridge and R samples at room temperature). The refrigerated samples were placed in the back of the fridge, where they would remain undisturbed and received less light than upper shelves. The room temperature samples were placed in a location that matched those the refrigerated samples’ environment as closely as possible.

The samples were checked on at noon every three days. The refrigerated samples were taken out one by one and the readings were taken as swiftly as possible while still maintaining the accuracy of the reading in order to reduce abrupt temperature changes. The data was collected through matching up the bread with the zip lock grid and counting the number of squares with visible fungus growth. The rule of thumb for incompletely filled squares was to round up if the coverage exceeded more than half a square, and otherwise rounding down. The number of squares filled could easily be converted into percentages, as the grid was already out of 100.

After the 21 days had passed and all data had been properly collected (eight data entries for both temperatures should have been made at this point) as well as final observations done, all ten samples were gathered and disposed of properly. Calculations were later made using the results, the most important of which was the statistical t-test.

Results

The average growth of the refrigerated sample on day 21 was 74.400% coverage. The average growth of the room temperature sample on day 21 was 87.200% coverage. The standard deviation for refrigerated samples and room temperature was 3.323%and 4.445%, respectively. A two-tailed t-test was conducted to determine if the refrigerated samples and the room temperature had a difference in growth rates. There was a significant difference between refrigerated samples and room temperature samples (T Refrigerated, Room Temperature = 4.613, T crit 12,0.05 = 2.776).

Discussion

Based on the results, it is safe to say the experiment went as expected. The hypothesis outlined at the onset of this experiment predicted that the room temperature samples of bread would have a higher rate of fungal growth than the refrigerated samples. The results supported the hypothesis and were statistically significant with a p-value of less than 0.05; this statistical significance allows for the elimination of the null hypothesis, demonstrating that the results were not due to chance, and also points to the possibility of a 5% chance of error.

In relation to other studies, a study conducted on bread enriched with fibers versus white bread using two species of Penicillium fungi (Penicillium digitatum and Penicillium italicum) at different temperatures garnered similar results. The bread was separated into two environments at different temperatures: one at 19℃ and the other at 25℃ for seven days. The researchers found that the amount of spores on both types of bread kept at 25℃ to be greater than the bread kept at 19℃. The study concluded by stating that fungus develops in environments with a temperature of 19-25℃ with 80% humidity for the reasoning that spores germinate well in these conditions and the hyphae they form is successful at penetrating the bread (Vagelas et al., 2010).

Another study looked at the effect of nutrient status, pH, temperature and water potential on germination and growth of Rhizopus stonolifer and Gilbertella persicaria, two zygomycetes. Focusing on their results of the culture growths in relation to temperature, they found that fungal germination was severely slowed at temperatures 5-10℃ and growth ceased entirely when temperatures dropped below 10℃. Growth was found to be most successful at 20℃ and germination at this temperature had a recorded 100% rate with the right water potential. Interestingly, the growth rate for both species of fungi decreased at 30℃ (Amiri et al., 2011).

From this point, these results can be used as an aid to further the effort of bread preservation. This experiment showed that cooler temperatures are effective at inhibiting fungal growth, but are not entirely successful; there was still a 74% growth rate on the 21st day. Perhaps this experiment could be repeated with frozen bread as a variable. The second study listed above mentioned a cessation of mycelial growth in temperatures less than 10℃, after all (Amiri et al., 2011). The possible vulnerability of contamination or a burst of fungal growth from dormant species upon thawing should also be looked into as well as any alterations to taste or composition of the bread. Decreasing humidity could also be another short-term inhibitor (Vagelas et al., 2011).

Despite all this, artificial preservatives do seem to be the popular route due to its ease of access and high rate of success. A combination of storing bread at refrigerated temperatures and adding preservatives could be another possibility to be looked at. Perhaps there are certain preservatives that function more successfully at lower temperatures relative to others so that the two techniques can be used conjointly. Overall however, storing bread in a refrigerator has proven to decrease fungal growth, and is an easy, accessible option (to many people) for an extended shelf life of bread.

References

1. Amiri, A., Chai, W., & Schnabel, G. (2011). EFFECT OF NUTRIENT STATUS, pH, TEMPERATURE AND WATER POTENTIAL ON GERMINATION AND GROWTH OF RHIZOPUS STOLONIFERAND GILBERTELLA PERSICARIA. Journal of Plant Pathology, 93(3), 603-612.
2. Bio II Lab Manual (year). The Moldy Bread Lab – Fungus Among Us. Nova Southeastern University Biology Department.
3. Lohano, D. K., Sheikh, S. A., & Shahnawaz, M. (2010). Effect of Chemical Preservatives on the Shelf Life of Bread at Various Temperatures. Pakistan Journal of Nutrition, 9(3), 279-283. Retrieved 2010.
4. Stryjakowska-Sekulska, M., Piotraszewska-Pająk, A., Szyszka, A., Nowicki, M., & Filipiak, M. (2007). Microbiological Quality of Indoor Air in University Rooms. Polish Journal of Environmental Studies, 16(4), 623-632.
5. Urry, L. A., Cain, M. L., Wasserman, S. A., Minorsky, P. V., & Reece, J. B. (2016). Campbell Biology (Eleventh ed.). New York: Pearson.
6. Urry, L. A., Cain, M. L., Wasserman, S. A., Minorsky, P. V., & Orr, R. B. (2019). Campbell Biology In Focus (Third ed.). Pearson.
7. Vagelas, I., Gougoulias, N., Nedesca, E., & Liviu, G. (2011). BREAD CONTAMINATION WITH FUNGUS. Carpathian Journal of Food Science and Technology, 3, 1-6.

Whole wheat bread has more nutritional value than white bread. Nonetheless, despite its health benefits, I prefer white bread. I like to top it with Nutella, peanut butter, or ladies’ choice sandwich spread. And I enjoy slightly dipping the white bread in hot milk, so my breakfast is complete. Yes, it’s true that I prefer the taste of white bread over the nutrition that whole wheat bread provides. But after discovering the delicious flavor of Gardenia whole wheat bread, my perception has started to shift.

I enjoy eating bread, especially for breakfast. I’ve been eating Gardenia whole white bread for breakfast every morning since discovering it, along with a cup of milk. Every time my mother goes to the mall to get groceries, I always remind her to get Gardenia’s whole wheat bread. This is my personal favorite Gardenia product line. It’s good for your health, especially if you’re trying to lose weight, in my opinion. Gardenia’s whole wheat bread is also appealing because it is freshly packed. It has the price on the tag and an expiry date, so you can double-check it before you buy it. Gardenia, the bakery, makes this whole wheat bread fresh every day.

The flavor of Gardenia whole wheat bread is far superior to that of other bakeries’ whole wheat bread. It has a light brown color, is soft, and is freshly packed. I can eat this bread without any delicious spreads. But, of course, I still enjoy its flavor when I fill it with spreads, such as peanut butter. A pack of Gardenia whole wheat bread is slightly more expensive than white bread. Although it is complex and expensive, the taste is ideal for me and my family, so my mother continues to purchase it.

Based on my personal experience, if I incorporate this bread into my daily diet. After eating, I don’t feel any heaviness in my stomach. It also aids in my digestion, which is critical in removing the toxins that have accumulated in our intestines. This is due to the bread’s high fiber content, which is thought to be our body’s broom. Gardenia whole wheat bread also contains L-carnitine, which has been shown to help with weight loss.

This Gardenia whole wheat bread is highly recommended, especially for those who suffer from constipation. It contains healthy sources that can provide you with adequate nutrients while also consuming fewer calories. Gardenia whole wheat bread is high in fiber and therefore healthier, owing to the fiber content, which helps stabilize blood sugar levels after eating sugary pastries. Furthermore, dietary fiber helps to prevent constipation, lower blood cholesterol, and promote weight loss. Gardenia whole wheat bread helps to keep blood sugar levels in check. Low-GI foods crash more slowly, preventing blood sugar spikes, so you feel full for a longer period of time after eating. Choose whole-wheat foods if you want to control your blood sugar after a meal. Gardenia whole wheat bread is also higher in essential vitamins. Whole-wheat flour has more nutritional value than white flour. Whole-wheat flour contains more vitamins, including B1, B3, and B5. White flours contain the same vitamins as whole wheat flour, but have a lower content due to the refining process. Although it is pricey, its flavor, softness, and freshness are worth the money.

Introduction

Gluten is the protein component of the endosperm of cereal grains. The role of gluten in growing plants is to provide nourishment during the germination phase (Koehler & Wieser 2013). When cereal grains are ground, gluten affects the elasticity of the resulting flour, which is observed as chewiness in baked goods. Gluten consists of two types of proteins called gliadin and glutenin. Gliadin is a prolamin protein, whereas glutenin is a glutelin protein (Balakireva & Zamyatnin 2016).

Plants that contain gluten include wheat, barley, rye, and triticale. Baking flour is classified as soft, medium or hard depending on the gluten content. Hard flour contains the highest amount of gluten with a concentration of between 12 and 14%, whereas soft flour contains lower amounts of gluten than those in hard flour (King 2012). Therefore, the gluten content of flour affects the physical properties of flour and the corresponding baked products. Raising agents (also referred to as leavening agents) also affect the overall texture of baked goods.

Raising agents fall into three main categories: natural, mechanical, and chemical. Natural leavening may be achieved by the production of carbon dioxide gas through fermentation. Examples of natural leavening agents are eggs, yeast, steam, and dry heat. Mechanical leavening involves the inclusion of air into dough through physical means such as whipping of eggs or sifting of flour. Examples of chemical raising agents include sodium bicarbonate, cream of tartar, and baking powder. Sodium bicarbonate, which is frequently referred to as baking soda, is an alkaline substance that is commonly used to leaven soda bread and ginger bread.

Cream of tartar is an acid with several chemical names such as potassium hydrogen tartrate, potassium bitartrate, monopotassium tartrate, and potassium acid tartrate. Potassium bitartrate is usually used alongside baking soda to provide the acidity required to activate the baking soda. Baking powder is made by combining sodium bicarbonate and potassium hydrogen tartrate. The addition of water to baking powder sets off a reaction between the two components, which liberates carbon dioxide gas.

Factors affecting the activity of chemical raising agents include temperature and pH. An increase in temperature increases the release of carbon dioxide gas from the raising agent, thus leading to a corresponding increase in the volume of the baked product. Reducing the pH of the raising agent by adding an acid increases the action of chemical raising agents through the liberation of carbon dioxide gas. Consequently, too much alkalinity lowers the action of chemical raising agents. The purpose of this lab was to ascertain the impact of chemical leavening agents on flour mixtures.

Results

It was observed that the rising of bread was proportional to the amount of chemical raising agent. However, there was no significant increase in rising at concentrations beyond 100% of the raising agent. The findings are summarized in Table 1 and Figure 1. The addition of water to different raising agents elicited different reactions as summarized in Table 2.

Table 1: Effect of chemical raising agent on rising of bread.

Table 2: Litmus paper test outcomes.

Discuprossion

The objective of the lab was to establish the influence of chemical raising agents on flour mixtures. In the first portion of the experiment, it was observed that increasing the concentration of the leavening agent led to a corresponding increase in the rising of bread (Table 1). The leavening agent was baking powder, which consists of sodium bicarbonate and potassium bitartrate. Adding water to the flour mixture containing the raising agent triggered a reaction between the acid (monopotassium tartrate) and base (sodium bicarbonate) to produce carbon dioxide and water. The carbon dioxide gas led to the rising of bread. Additionally, the water liberated during the process generated steam, which also contributed to leavening (Provost et al. 2016).

The gluten content of the flour played a significant role in the rising of bread. Gluten is reported to have exceptional water absorption and retention capabilities. Adding water to flour hydrates the gliadin and glutenin proteins, which combine to form gluten (Balakireva & Zamyatnin 2016). The addition of water to flour causes gluten to swell and create an incessant network of delicate strands. This network is what comprises the structure of bread dough and makes it flexible and stretchable.

The network of strands also entraps gas and contains it in the course of baking, which contributes to leavening. The overall outcome of rising in baked items is attributed to the extension of the gluten system. During kneading, mechanical forces cause stress to gluten and break the bonds between protein chains, thereby permitting the chains to move and realign. As the bread bakes, gluten coagulates in the new positions and stops being elastic. Coagulation determines the shape and size of the baked product and ensures that these properties do not reverse even after cooling.

It was noted that the bread still rose even without adding baking powder (Figure 1). However, the magnitude of the rising was smaller than when baking powder was used. This observation could be attributed to other leavening mechanisms such as the natural leavening from eggs and steam generated from the water portion of milk, which was part of the ingredients. Mechanical leavening through the incorporation of air by sifting also played an important role.

According to Pareyt et al. (2011), the volume of bread is influenced by the presence and composition of lipids. The source of lipids includes endogenous wheat lipids and exogenous sources (fats and shortening). Gliadin and glutenin interact with lipids through hydrophobic and hydrogen interactions (Pareyt et al. 2011). The binding of lipids to gluten allows the lipids to associate at the boundary of gas cells in the first stages of dough making. This process stabilizes the resultant gas cells that aerate bread (Verheyen et al. 2015). Lipids also enhance the inclusion of air into the dough in the course of mixing, which promotes the rising of dough.

The quality of gluten in dough contributes to the properties of bread. Poor quality gluten (low quantity) fails to stretch in thin films around air bubbles leading to the bursting and escaping of air bubbles. Consequently, the baked product lacks volume. On the other hand, too much of gluten hinders stretching, which limits the ability of gas bubbles to expand and facilitate the rising of the dough.

In the second part of the experiment, it was observed that there was no reaction when water was added to bicarbonate of soda (Table 2). This observation was attributed to the dissolution of sodium bicarbonate into sodium hydroxide and hydrogen carbonate. Sodium hydroxide is an alkaline compound, which turns red litmus paper to blue. This observation implies that sodium bicarbonate alone cannot be used effectively as a raising agent because it does not liberate carbon dioxide to raise dough in the absence of heat (Provost et al. 2016). However, when heated to high temperatures such as those present during baking, sodium bicarbonate decomposes to yield sodium carbonate, water, and carbon dioxide gas (Provost et al. 2016).

When water was added to cream of tartar, the compound dissolved slightly to form an acidic solution that turned blue litmus paper to red. This observation means that cream of tartar alone is not an effective raising agent.

However, cream of tartar can be used as a stabilizing agent in recipes that involve incorporation of air, for example, whipped cream and meringues (Pauling 2014). When water was added to baking powder, the observed effervescence was a result of escaping carbon dioxide gas, which was produced from the chemical reaction between sodium hydrogen carbonate and cream of tartar (the active ingredients of baking powder) (Provost et al. 2016). The implication of this reaction is that during baking, heat leads to further decomposition of sodium bicarbonate to liberate carbon dioxide, which leavens the baked product.

A similar reaction was observed when water was added to a blend of baking soda and potassium acid tartrate because the acid triggered the liberation of carbon dioxide gas. These observations mean that sodium bicarbonate can only be used effectively as a raising agent when an acid is a part of the ingredients. In the absence of potassium bitartrate, other acidic liquids such as vinegar, lemon juice, and sour milk can be used alongside baking soda. Additionally, dough made using this procedure needs to be baked immediately after preparation to ensure that the gas does not escape. There was additional effervescence when the components of tubes 3 and 4 were heated because heating led to the additional production of carbon dioxide gas.

The findings of this lab point to the realization that even though chemical raising agents facilitate the rising of baked goods, other mechanisms of raising also contribute to the final volume of the baked product. Consequently, it is important to follow the recipe accurately. Baking is a dynamic process, and the quality of the final product is influenced by an array of factors such as the quality of wheat flour, the quality and quantity of raising agent, as well as the dough preparation process.

Reference List

Balakireva, AV & Zamyatnin, AA 2016, ‘Properties of gluten intolerance: gluten structure, evolution, pathogenicity and detoxification capabilities,’ Nutrients, vol. 8, no. 10, p. 644.

Koehler, P & Wieser, H 2013, ‘Chemistry of cereal grains,’ in M Gobbetti & M Ganzle (eds), Handbook on sourdough biotechnology, Springer, USA, pp. 11-45.

Pareyt, B, Finnie, SM, Putseys, JA & Delcour, JA 2011, ‘Lipids in bread making: sources, interactions, and impact on bread quality,’ Journal of Cereal Science, vol. 54, no. 3, pp. 266-279.

Pauling, L 2014, General chemistry, WH Freeman, Courier Corporation.

Provost, JJ, Bodwin, J, Kelly, BS, Colabroy, KL & Wallert, MA 2016, The science of cooking: understanding the biology and chemistry behind food, John Wiley & Sons, Hoboken, NJ.

Verheyen, C, Albrecht, A, Elgeti, D, Jekle, M & Becker, T 2015, ‘Impact of gas formation kinetics on dough development and bread quality,’ Food Research International, vol. 76, pp. 860-866.

Introduction

It is important to note that bread is among the most common forms of carbohydrate foods around the globe. Bread is a product created from the mixing of ingredients and enabling fermentation by yeast microorganisms, which process and ferment sugar in flour. However, some individuals suffer from celiac disease, an autoimmune disorder where consumed gluten triggers the immune system to attack the intestinal lining cells. Therefore, understanding the process of bread making through fermentation and altering it to make it gluten-free can help people to be able to safely consume bread without causing a celiac response.

Part One: Physiochemical Changes During Bread Processing

It should be noted that bread is a result of yeast’s interaction with the mix of ingredients provided for it to grow. Essentially, bread is “the product of baking a mixture of flour, water, salt, yeast, and other ingredients” (Baking Industry Research Trust, 2021, para. 1). The main source of food for the microorganisms is flour itself, which is derived from wheat, and it is a combination of starchy carbohydrates as well as some protein. The latter is mostly comprised of glutenin and gliadin proteins, which become gluten under the mixture with water and kneading (Exploratorium, 2021). It is stated that the “technical definition describes the sourdough as a mixture of flour and water, spontaneously fermented by lactic acid bacteria and yeasts, and having acidification and leavening capacities” (Arora et al., 2021, p. 71). In other words, flour is mixed with ingredients to allow yeast and bacteria to ferment the starches, which produces metabolites, and the baking removes both microorganisms and provides the desired physical properties.

The first step in the process of making the bread is mixing to ensure even distribution. The core ingredients in the mixture are flour, water, salt, and yeast. The given initial mixing additionally allows the development of gluten from glutenin and gliadin proteins present in flour (Baking Industry Research Trust, 2021). It should be noted that overmixing “produces a dough that is very extensible with reduced elastic properties” (Baking Industry Research Trust, 2021, para. 8). However, if the dough is undermixed, the rising will be done to a smaller extent, and there will be unmixed patches leading to poor internal appearance. Therefore, yeast is provided with an optimal environment to induce its next phase, which is primarily driven by the microorganisms.

The second step is fermentation, where yeast cells consume flour and sugar through the alcoholic fermentation pathway. During this process, glucose is used to create ethanol and carbon dioxide as byproducts. Since the mixture of dough is mostly devoid of oxygen, yeast cells are unable to process glucose through a normal respiration pathway, which usually creates carbon dioxide and water (Maicas, 2020). Alcoholic fermentation is triggered due to the lack of oxygen in the dough, and thus, the rising of the mixture occurs because the dense mass is expanded by sockets or cells holding the carbon dioxide (Baking Industry Research Trust, 2021). It is stated that the result is “thousands of tiny bubbles, each surrounded by a thin film of gluten from cells inside the dough piece” (Baking Industry Research Trust, 2021, para. 14). The sticky part of the dough is due to gluten forming networks that combine together and give the mixture its physical properties.

The third step is kneading, which is a rhythmic and repetitive stretching and folding of the dough. The process develops gluten further and releases excess gas formed during the fermentation. It is stated that “any large gas holes that may have formed during rising are released by kneading, and so a more even distribution of both gas bubbles and temperature also results” (Baking Industry Research Trust, 2021, para. 13). In other words, the mixture becomes more homogenous in its consistency and texture. It is important to note that the kneading duration, intensity, and approaches can differentially alter the consistency, viscosity, elasticity, and density of the final product. The same principle applies to the initial mixing phase, where kneading is additionally utilized to mix the ingredients properly before the first fermentation.

The fourth step is called second rising, which is the final enablement of fermentation. After a proper and intensive kneading, new bubbles of carbon dioxide are created by the yeast cells, which provide the bread with its porous structure. The lining of the holes is supported by gluten proteins (Baking Industry Research Trust, 2021). The dough is allowed to sit until it reaches the desired size, after which it is baked.

The fifth critical phase is baking, where the dough is treated at high temperatures in the oven to prepare the final product. It should be noted that the dough itself is heavy, unpalatable, and indigestible to a certain extent, and thus, baking makes it light, digestible, and flavorful (Baking Industry Research Trust, 2021). The temperature turns all of the carbon dioxide content into its gaseous form as well as evaporates alcohol. It is stated that “weight is lost by evaporation of moisture and alcohol from the crust and interior of the loaf” (Baking Industry Research Trust, 2021, para. 26). In addition, higher levels of heat kill the yeast cells and natural enzymes, such as amylase (Baking Industry Research Trust, 2021). The brown crust of the bread is created by the leftover sugar molecules, which sweeten the bread.

The external of the loaf reaches the highest temperatures before the internal parts. It is stated that “the gluten strands surrounding the individual gas cells are transformed into the semi-rigid structure commonly associated with bread crumb strength” (Baking Industry Research Trust, 2021, para. 23). In other words, the loaf gains all of its desired physical properties during the baking, and the temperature removes alcohol and yeast cells.

The final stage of the process of making bread is cooling. It is critical to allow the loaf to cool in order to enable the full evaporation of the steam. Without it, the bread will be loose and moist enough, which might make the packaging process problematic since the structure can be easily damaged (Baking Industry Research Trust, 2021). It is stated that “a moist substance like bread loses heat through the evaporation of water from its surface. The rate of evaporation is affected by air temperature and the movement of cool air around the loaf” (Baking Industry Research Trust, 2021, para. 30). A specific cooling area can be used with lower temperatures and moving air to facilitate the process of vapor removal.

In conclusion, the usual bread processing involves six stages, which include mixing, fermentation, kneading, second fermentation, baking, and cooling. Throughout the process, the yeast cells are allowed to undergo the alcoholic fermentation pathway to consume the flour and produce the physical porousness of the bread as well as make it more digestible. The protein content of the flour is turned into gluten to enable the desired structure and texture. The baking process removes all yeasts and alcohol, and it makes the bread even more available for digestion.

Part Two: Changes for People with Celiac Disease

It is critical to note that individuals with celiac disease are sensitive to the gluten content of the bread. The condition can be defined as “a serious autoimmune disease that occurs in genetically predisposed people where the ingestion of gluten leads to damage in the small intestine” (Celiac Disease Foundation, 2021, para. 1). It affects approximately 1% of the total global population (Celiac Disease Foundation, 2021). The only available treatment for celiac disease is full and strict avoidance of gluten, which implies adherence to a gluten-free diet. Therefore, the changes that should occur in order to develop the product for individuals with the condition is making bread without gluten. Since the rising structure and dough’s elasticity are mostly provided by gluten, the protein alters the process of bread making. It is stated that “most of the research available to improve gluten-free (GF) bread is based on substituting or imitating the gluten network” (Bender and Schonlechner, 2020, p. 1). In other words, such bread is made by removing the protein from flour during the wheat processing phase.

There are two strategies to make bread for people with celiac disease, which are optimized ingredients or technological approaches. Firstly, in the case of optimization of ingredients, the complete removal of gluten content from the flour only leaves starches, which makes it impossible to make gluten-free bread. However, the structure provided by the protein can be replaced with hemicelluloses, such as arabinoxylans (Bender and Schonlechner, 2020). The latter can be used as a substitute supplemented with gluten-free flour to enable the bread-making process. It is essentially a dietary fiber, which is rigid and indigestible enough to support the carbohydrate network created by starches. Hydrocolloids can also be used as an additive, and it is a long chain of polysaccharides and proteins used to thicken the food product, stabilize, and help to retain water (Bender and Schonlechner, 2020). Other approaches can use different forms of proteins, fats, emulsifiers, or enzymes to ensure that a gluten-free bread resembles its desired properties.

The second strategy is centered around the technological approaches, where non-conventional baking technologies are utilized. For example, it is stated that “Ohmic heating resulted a promising approach to overcome bread quality issues while remaining time and energy-efficient” (Bender and Schonlechner, 2020, p. 1). In other words, it uses an electrical current to generate heat due to resistance. Although it can only be applied to food with a particular degree of viscosity, its advantage is the ability to inactivate yeast cells through electric and thermal damage (Bender and Schonlechner, 2020). By using this non-conventional baking technique, gluten-free bread can be prepared from flour devoid of gluten.

In sum, celiac disease can only be treated by a full avoidance of gluten protein in bread. Since bread processing relies on gluten to support its unique physical properties as well as the elastics structure of its starch complexes, a substitute is needed. The latter constitutes the first strategy of gluten-free bread making. It is important to note that another strategy is to use innovative baking methods, such as Ohmic heating, to be able to bake gluten-free doughs.

Conclusion

In conclusion, bread is commonly made in six stages, which involve mixing of the ingredients, fermentation, kneading, second fermentation, baking, and cooling. The process provides yeast microorganisms with an optimal environment to induce alcoholic fermentation, which turns starches into alcohol and carbon dioxide. Gluten is a protein created from kneading and mixing, and it is responsible for the structural properties of the bread. For people with celiac disease, gluten must be removed. Components, such as hydrocolloids or arabinoxylans, provide the structural support for the bread without the use of gluten. In addition, ohmic heating is an option for baking gluten-free doughs.

Reference List

Arora, K. et al. (2021) ‘Thirty years of knowledge on sourdough fermentation: a systematic review’, Trends in Food Science & Technology, 108, pp. 71-83. Web.

Baking Industry Research Trust. (2021) Science of bread making. Web.

Bender, D., and Schonlechner, R. (2020) ‘Innovative approaches towards improved gluten-free bread properties’, Journal of Cereal Science, 91, pp. 1-8. Web.

Celiac Disease Foundation. (2021) What is celiac disease? Web.

Exploratorium. (2021) Bread science 101. Web.

Maicas, S. (2020) ‘The role of yeasts in fermentation processes’, Microorganisms, 8(8), pp. 1-8. Web.

History

Most people know that bread is a food that has been produced by humans for many millennia. According to researchers, when plants were domesticated, people all over the world learned to make bread in their own way, but precisely this food unites all cultures. Even in Ancient Greece, there was a great variety of breads, and in the 5^th century BC, bakeries appeared in Athens. Further, bread making progressed with industrialization, and nowadays, most people cannot imagine their lives without this food.

Location of Origin

It is not possible to locate the certain origin of bread. However, most sources state that the first evidence dates back to approximately 10000 or 8000 BC, and the earliest bread was made in Egypt. At the same time, it is possible to say that people started to make this food in all corners of the Earth approximately during those times, which is why it is difficult to trace the origin.

Nutrition Information

Further, it should be quite interesting and informative to observe some nutrition facts about bread. According to a medical resource, bread can simultaneously be healthy and not very healthy for people: it is usually low in crucial nutrients like fiber, fat, protein, minerals, and vitamins.⁴ At the same time, it is quite high in carbs and calories and contains gluten, which some people cannot tolerate.Overall, while some types of bread are richer in nutrients, others can be considered not healthy.

Previous and Current Usage

It is evident that bread does not play the same role in the modern world as it played previously. Generally, it is possible to say that bread used to be the staple food of numerous peoples and also served for serving the table: many persons used loaves as plates.However, nowadays, bread is merely an accompaniment to main meals, and many people do not even eat it due to its low health benefits.

Preservation and Storage Methods

Currently, there are many ways to store bread and make sure it stays fresh and soft. For example, many people keep it in special bread boxes, reusable plastic bags, or plastic wraps. Such storing tools do not allow air to dry the bread. Moreover, it is common to put bread in the fridge or the freezer, where it can be stored for weeks and months without losing its quality or growing moldy.

Reference List

History of Bread Making. History of Bread. Web.

Olver L. Food Timeline: Bread. Food Timeline Library. Web.

The History of Bread-Making, and the Sorry State of Modern Supermarket Bread. Smart Bread Making. Web.

Healthline. Is Bread Bad for You? Nutrition Facts and More. Healthline. Web.

DeBianchi A. How to Store Bread and Never Throw Away a Moldy Loaf Again. Insider Review. Web.

The bread industry in Saudi Arabia is a multi-billion-dollar sector, but it is not without its weak spots. Bread pieces are perishable, so there is a higher risk of waste if the ingredients are not baked adequately. One of the strategies to consume healthy food is to prepare meals at home. However, despite the obstacles bread bakers encounter being great, they are feasible to handle, therefore allowing young Saudis to become self-sufficient. The first procedure is generally connected to scaling, also known as “Mise en Place” (Baking Industry Research Trust, n.d., para 4). In scaling, immediately before beginning the bread-making process, it is crucial to collect all the ingredients and measure them precisely. In this scenario, weighing ingredients by weight is a considerably more exact technique to measure and is the recommended approach for bread manufacturing. According to Baking Industry Research Trust (n.d.), there are two primary purposes of combining components: distributing the different ingredients evenly and permitting the creation of a protein (gluten) structure to offer the finest bread possible (para. 4). Therefore, the process of cycle bread preparation comprises seven connected stages: mixing ingredients, rising (fermentation), kneading, second rising, baking, cooling, and eating.

The second phase in the bread-making procedure at home is the “first rise,” also known as bulk fermentation. After the dough is mixed, it is allowed to rest and ferment. Fermentation happens when the yeast starts to feed on the carbohydrates and sugar contained in the dough. As the yeast feeds, carbon dioxide is created, which causes the dough to rise and produce the bread’s texture and taste. According to Tabibian et al. (2017), dough fermentation is influenced by temperature (p. 325). On the other hand, spiking vitamin levels may fluctuate at various temperatures. After the preparation procedure on the dough pieces is completed, the obtained findings suggest that temperature change has no significant influence on the performance of the method (Tabibian et al., 2017, p. 325). When these cells inflate with gaseous molecules, the dough swells and expands in proportion to its size.

Kneading is the third stage following the initial fermentation of bread making components. For instance, according to Hoffman (2020, para. 7), when the components for the bread dough are mixed, the dough is kneaded. Dough may be kneaded in a stand mixer employing a dough hook, or by hand. The dough is kneaded until it is silky and flexible. The amount of time dough is kneaded depends on what sort of bread one is creating. Dough without any fat (lean dough) will be kneaded longer, whereas bread dough that includes fat (enriched dough) will be kneaded for a shorter amount of time. Kneading requires spreading and crumpling the dough in a syncopated way that develops the gluten in the wheat and releases excess gas (Baking Industry Research Trust, n.d., para 7). By kneading, any large gaseous holes that may have collected during the rising process are ejected, resulting in a more equal dispersal of both gas bubbles and temperature throughout the dough mixture. The dough is then left to rise for a period of time determined by the requirements of the final product.

The fourth phase is called “second rising” and includes second fermentation. This precedes a sub-step of bread molding, when the bread is formed into rolls, loaves, and specialty forms, including braids. According to Hoffman (2020, this procedure might also be referred to as “proofing” or “proving” (Para. 11). The phrase “proofing,” sometimes termed “proving,” refers to the rise that occurs after the dough is formed and kneaded. The same fermentation process occurs during this phase as it does in step two, but here is when the molded and kneaded dough gets the majority of its size. Typically, formed bread dough should rise until it is twice the size. According to Baking Industry Research Trust (n.d.), during the final rising, the dough begins to fill with more air pockets (para. 8). Upon second fermentation, the dough is delivered to the oven for cooking.

The fifth stage that precedes the second fermentation is the bread baking procedure. As to Hoffman (2020, para. 12), when the bread has proofed enough, it should be baked. If the baker takes too long to bake the bread dough after it has proofed, it might overproof, which will create a sour flavor and holes in the final product. Thus, in the final rising, the dough is once again filled with extra bubbles of gas, and after this has progressed far enough, the dough is placed in the oven to bake. Gluten strands form a lattice pattern after two hours of rising and when the dough has reached the proper size. According to Busby (2020), it is extremely vital to mature the dough (para. 70. In bread, alcohol increases odor, taste and maintains quality during fermentation. In this step, the inherent enzymes included in the dough expire at ambient temperature during baking. One crucial enzyme, alpha-amylase, the natural activator which splits starch into sugars, maintains the execution of breaking starch into simple sugars until the dough achieves roughly 75°C (Busby, 2020, para. 86). In this procedure, most of the ethanol evaporates, although remnants might remain. Therefore, if a baker’s bread smells like alcohol, it is definitely over-proofed.

The second last phase in the bread baking technique is cooling. Bread is cooled fast in bakeries once it comes out of the oven. Because the crust is above 200°C and the crumb is at 98°C, there is a lot of vapor in the bread that has to be allowed to dissipate (Baking Industry Research Trust, n.d., para. 15).. The whole loaf is cooled to a temperature of roughly 35°C before cutting and packing (Baking Industry Research Trust, n.d., para. 15). As the surface water of bread evaporates, it reduces the temperature. There are two factors that affect how quickly bread absorbs moisture: temperature and circulation of cold air. Before the bread is sliced and packaged, it must be thoroughly chilled in a bakery’s special cooling chambers.

In conclusion, once the bread has cooled to a temperature that can be handled, it is ready for eating. In this situation, eating is considered the last phase of bread making. During dining, bread may be provided with any beverage or main cuisine of one’s choosing. Therefore, the key phases of bread making are: combining materials, first rising of the dough, kneading, and second fermentation, followed by baking, cooling, and finally eating. Well-baked bread that is produced by any method should have a dough that is flexible enough to allow it to settle and grow while it is in the process of being formed. The dough, which is now a flexible material, should have the capacity to hold gases that are produced throughout the rising process. It should also simultaneously be solid enough to maintain its shape and cellular composition. With this procedure, the young Saudis may be assured of self-sufficiency since they will not rely on others for bread preparation at home.

References

Baking Industry Research Trust. (n.d.) Science of bread making. Web.

Busby, G. (2020). The bread fermentation process – How yeast makes bread rise. Busby’s Bakery. Web.

Hoffman, K. (2020). Intro to bread making: The basic process. Baker Bettie. Web.

Tabibian, M., Torbati, M., Mogaddam, M. R. A., Mirlohi, M., Sadeghi, M., & Mohtadinia, J. (2017). Evaluation of vitamin D3 and D2 stability in fortified flat bread samples during dough fermentation, baking and storage.Advanced Pharmaceutical Bulletin, 7(2), 323-328. Web.