We have been looking at time$-$temperature relationships in Unit $3.$ We have seen the conditions for HTST and UHT processing of milk. When I was looking at

various processes involving heat, I came across some recommended

temperatures for bread making which were typically around $200\backslash$deg C for about $30$

minutes.

Explain why the time$-$temperature relationship is different in the case of bread

making than it is in milk processing. You do not have to go into a lot of detail

here. A basic explanation of the different purposes of the process will be

sufficient. You will not find the answer in the course manual nor probably in the

on$-$line literature. This is one for you to think about and give your reasoning.

$(5$ marks$)$