Pizza Dough Recipe

Pizza Toppings (Optional) ½ jar of pesto ½ pack ground sausage 1 1/3 cups mozzarella ½ pack pepperoni

Ingredients 1 (.25 ounce) package active dry yeast 1 teaspoon white sugar 1 cup warm water (110 degrees) 2 1/2 cups bread flour 2 tablespoons olive oil 1 teaspoon salt

Instructions Preheat oven to 450 degrees F. In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 min. Stir in flour, salt and oil. Beat until smooth with dough hook attachment. Let rest for 5 min.

Instructions 4. Turn dough out onto a lightly floured surface and pat or roll into a round. 5. Transfer crust to a lightly greased pizza pan.

Instructions 6. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. 7. Let baked pizza cool for 5 minutes before serving.

Video Clip… http://allrecipes.com/recipe/quick-and-easy-pizza-crust/

What is Gluten?

Video Clip… http://abcnews.go.com/Health/video/jimmy-kimmel-asks-what-is-gluten-23655461

Definition of Gluten Network of elastic protein strands that give bread dough its structure The PROTEIN in wheat flour is responsible for this elasticity

Denaturing of Proteins Denaturation: any change of the shape of a protein molecule without breaking peptide bonds Coagulation: permanent denaturation that results when a liquid or semiliquid protein forms solid or semisoft clots

Mechanical Actions Beating, rolling and kneading disrupt protein structures Vigorous or prolonged actions will cause proteins to lock into new positions with other molecules

Denaturing Proteins **Gluten changes its shape Bread dough kneaded= Proteins react with water and each other and realign to form viscoelastic (thick and stretchy) structure **Gluten changes its shape & strengthens during the kneading process**

Gluten Enables… Yeast breads to rise Breads to solidify during baking to form structure **This is why bread flours need a higher PROTEIN content than all-purpose flour or cake flour**

Denaturation (pgs.311-314) Denaturation of Proteins Methods of Denaturing Proteins Temperature Changes Mechanical Actions Physical Methods of Denaturation Chemical Methods of Denaturation 5 Facts… * 3 Facts… 4 Facts… 2 Facts…