Bread Crumb Market and Processing Research: What Next?

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Acknowledgement

I would take this opportunity to thank my research supervisor, family and friends for their support and guidance without which this research would not have been possible.

Declaration

I, [type your full first names and surname here], declare that the contents of this dissertation/thesis represent my own unaided work, and that the dissertation/thesis has not previously been submitted for academic examination towards any qualification. Furthermore, it represents my own opinions and not necessarily those of the University.

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Abstract

Wheat is the staple food in many parts of the world and bread is one of the most important products of wheat flour. There is a need for innovations in bread making to increase its shelf life and consumer's attraction. Fermentation is mostly done by yeast but it does not produce appreciable amounts of organic acids, which are required to enhance the shelf life of bread. In this study we try to explore the concept of Bread Crumb Market in a holistic context. The main focus of the research is on Bread Crumb Market and its relation with Processing Research. The research also analyzes many aspects of the market and application of breading and tries to gauge its effect on newer developments and trends.

Table of Contents

ACKNOWLEDGEMENTII

DECLARATIONIII

ABSTRACTIV

CHAPTER 1: INTRODUCTION1

Background of the study1

Research Aims and Objectives3

Significance of the Study3

Rationale of the study5

Hypothesis/Research Question7

CHAPTER 2: LITERATURE REVIEW8

CHAPTER 3: METHODOLOGY29

Introduction29

Research Design29

Secondary Research30

Data Collection31

Nature Of Data31

Keywords31

CHAPTER 4: DISCUSSION AND ANALYSIS32

CHAPTER 5: CONCLUSION36

REFERENCES41

Chapter 1: Introduction

Background of the study

Man has always found a way to change trends. The technology starts from stones up to the geared mechanisms and up to the computing stage; The technology of man is always carried to the future by the man itself. It will never be apart from the man. It is like stuck with human evolution, we evolve, and they do also. The field of bread is a good example for this. At the discovery of bread making, we actually used rock base to heat a paste made from grass grains to produce bread. The bread is later cooked on heated coals which made the cooking easier. From this, bread-making has passed to one country and its culture to another. Stove ovens are made and bread-baking continues. The quality of the bread can be known on the color of it. The darker the bread was, the cheaper it would be. This is due to the fact that darker breads contain cheaper and raw ingredients where whiter breads contain processed flours which are expensive and millers were having a hard time producing. Therefore, the dark bread is for the poor and the quality bread is for the rich. The poor man's bread is known to help the public survive through the dark ages. But today, the poor man's bread became the more expensive one than the rich man's bread because of its organic nutrients and taste. And the rise of the automated processors eased the production of commercialized ingredients. Bread-making also becomes a job which what we know ...