+ Y EAST B READS Food & Nutrition II

+ Chewy baked roll with a hole, often eaten with cream cheese. Introduced to America by Polish immigrants.

+ Bagel

+ Popular Italian pie first made as a way to use left over bread dough.

+ Pizza Dough

+ Small round breads fried in hot oil. Made popular by Native Americans.

+ Fry Bread

+ Pocket bread or flat bread from the Middle East that is flat and round. Sometimes hollow.

+ Pita Bread

+ Corn or flour dough patted into thin, flat rounds and cooked on a hot griddle.

+ Tortillas

+ Flaky, tender crescent shaped rolls. Lots of layers of butter!!

+ Croissant

+ Like biscuits, but cut into triangles (sometimes round) and baked. Often eaten with tea.

+ Scones

+ Flat, chewy rounds of bread served with curries, peanut butter and honey or cheese and tomato. From southern Asia (India).

+ Chapati

+ This classic, steamed yeast bun is filled with marinated pork, and soy and oyster sauces.

+ Chinese Pork Buns

+ Flat bread made from mashed potatoes, flour and liquid. Fried on a griddle. From Norway.

+ Lefse

+ CLASSES OF BREADS Yeast breads can be broken up into 3 classes: Rolls Dinner Rolls Loaves Deep-fat Fried Doughnuts Scones

+ Classes of dough Lean Dough: Dough that has little or no fat content. (Ingredients include flour, water, yeast, and salt) Enriched dough: Dough that has been enriched with fat and/or sugar. (Ingredients include flour, water, yeast, and salt, plus butter or oil or milk or cream or eggs or sugar)

+ INGREDIENTS AND FUNCTIONS IN A YEAST BREAD INGREDIEN TFUNCTION FLOURSTRUCTURE, FORMS GLUTEN YEASTLEAVENING AGENT LIQUIDMOISTEN SALTFLAVOR and slows yeast growth SUGARFOOD FOR THE YEAST FATTENDERNESS AND RICHNESS EGGSSTRUCTURE, FLAVOR, RICHNESS

+ Types of Flour Bread flour: Contains more gluten and is often used in yeast bread products Enriched flour: Flour that contains thiamin, riboflavin, niacin, and iron Unbleached flour: Flour without bleaching agents—less white than bleached flour. Used anywhere bleached flour is used Whole-Wheat flour: Flour milled using the entire grain of wheat (more nutritious, more fiber) All-Purpose flour: unbleached flour that has been more finely milled. Used for many different products

+ Characteristics of Yeast Grows best at room temperature Using the correct temperature water is critical in activating the yeast Hot water destroys yeast Cold water will slow down yeast growth Old yeast produces poor quality bread

+ Storing Yeast Cool, dry, airtight container Stores best in the refrigerator or freezer

+ Straight Dough method All ingredients are combined and the dough is kneaded and set aside to rise

+ Sponge Method Yeast is combined with part of the liquid, flour and sugar to make a batter. This rises until light and bubbly, then remaining ingredients are added to make a stiff dough

+ Batter or No-Knead Method All ingredients are combined, but the dough is not kneaded

+ Food Science Principles of Yeast Breads Fermentation: – The process in which yeast breaks down sugars into energy. – Longer and slower fermentation time = better flavor. – Change the rate of fermentation: Temperature of dough. Amount of salt. Amount of sugar Amount of yeast.

+ Food Science Principles of Yeast Breads Cont. Kneading: – Enables the yeast to be distributed throughout the dough. – Helps the proteins in the flour to develop gluten. – Too much kneading will cause dough to lose flavor after being baked. – Stretch test: Stretch dough to see if it has been kneaded long enough. – It should resemble bubblegum.

+ Food Science Principles of Yeast Breads Proofing: Period of leavening of dough preceding baking. Usually let dough proof/raise until it doubles in size.

+ Food Science Principles of Yeast Breads Cont. Shaping – Round Loaf: Cup your hands around dough and press your fingers into the base. Rotate and continue until it reaches the desired shape. – Oval loaves: Create a round loaf Cup hands around loaf and apply pressure until a torpedo shape has been created. – Round Rolls: Divide into small pieces that fit inside of your palm Roll each piece on a floured surface until all the air is out and a round has been formed.

+ Food Science Principles Oven Spring: In bread baking, the final burst of rising just after a loaf is put in the oven and before the crust hardens.