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Breads
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It’s the leavening agent that defines the type:
Quick Breads Muffins Pancakes banana bread Coffee cake scones Yeast Breads -rolls -French bread -cinnamon rolls -doughnuts -sandwich bread
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Ingredients quick breads typically use: Flour Leavening agent(s)
Liquids Fat Salt Often will also include: -eggs -flavorings etc.
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Types of Flour Select flour for protein content
1. Bread flour (11.5%-14%) Used for yeast breads 2. All-purpose (9.5%-12%) Used for general baking-quick breads 3. Pastry flour (7%-9.5%) Used for biscuits, pie crusts 4. Cake flour (6%-8%) Used for tender cakes Higher protein content=more gluten forming potential Whole wheat & nonwheat flours have lower protein content than all purpose
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Gluten When flour is mixed with liquid and kneaded, the flour develops gluten to support the carbon dioxide produced by the yeast.
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Liquid Water, milk, buttermilk, juices
Temperature of liquid affects yeast cells Traditional yeast breads require warm water If temperature is too high => will kill yeast If temperature is too low => slow or stop yeast activity
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Salt Regulates action of the yeast
Inhibits action of certain enzymes in the flour Without salt yeast bread will be sticky & hard to handle. May look moth eaten.
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Sugar All forms can be used in recipes Influence: Browning Flavor
Texture Provide extra food for the yeast so the dough will rise faster Too much sugar will make it rise slowly
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Fat Increases tenderness Optional in some traditional recipes
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Eggs Add flavor, richness, color & improve structure
Considered part of the liquid in yeast bread recipes
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Quick Breads
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Batters and Doughs
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Leavening agents Baking soda-sodium bicarbonate-chemical reaction-CO2
heat is not necessary bake immediately Mix thoroughly with dry ingredients Used with food acid ingredients to neutralize the alkali & increase leavening power Examples: buttermilk, sour cream, molasses, brown sugar lemon juice, applesauce and other fruits
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Leavening Agents Baking Powder-chemical reaction=C02
Contains baking soda, dry acids and cornstarch Single acting-reacts in presence of moisture Double acting-works at room temp (in the bowl with moisture) & reacts again with heat (in the oven) Keep containers tightly closed and watch for expiration dates. Measure carefully If too much is used, cell walls of flour mixture are stretch beyond limit and may break and collapse. If too little insufficient expansion occurs –resulting in compact product
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Leavening Agents Steam Leavens all flour mixtures to certain degree.
Examples: popovers & cream puffs Air Some air is incorporated into all flour mixtures beating eggs; folding & rolling dough; creaming fat/sugar together; beating batters
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Mixing Methods Muffin Method Dry in 1 bowl, liquid in another
Make well-add all liquid at once Stir until moistened
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Mixing Method Biscuit method Sift dry ingredients together (whisk)
Cut fat into dry using pastry blender until coarse crumbs Make well-add liquid (milk) all at once Stir until dough forms a ball
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YEAST BREADS
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Ingredients in ALL Yeast Breads
Flour Liquid Salt Yeast May also include: Sugar Fat Eggs
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Leavening Agents Yeast Single celled, microorganism
Fermentation process Needs food, moisture, and warmth As yeast grows, gives off CO2 Sensitive to temp Available 2 forms Compressed Active dry (also instant quick-rising)
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Yeast Microscopic, single-celled plant used as a leavening agent in yeast breads Comes in 3 Forms Compressed yeast- fresh yeast cells, pressed into cakes, must refrigerate Active Dry yeast- has been dried and made into granules Fast-rising yeast- highly active yeast strains
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Yeast For best results… Use amount specified in recipe
General guideline is: ¾ tsp. active yeast per 1 cup flour ½ tsp. fast-rising per 1 cup flour Excess yeast will cause dough to rise too quickly, undesirable flavor, texture and appearance
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MIXING METHODS FOR YEAST BREADS
Traditional Method: Dissolve yeast in warm water Add remaining liquid, sugar, fat, salt & some of the flour Add remaining flour Allowed to rise twice 2nd rise in pan 1st rise
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MIXING METHODS FOR YEAST BREADS
One-Rise Method Requires fast rising yeast After kneading rest only 10 minutes Shape dough and rise before baking
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MIXING METHODS FOR YEAST BREADS
Mixer Method Begin by mixing the yeast with some of the flour and all other dry ingredients Heat liquid and fat together Add warmed liquids to dry ingredients Stir in remaining flour Using mixer shortens kneading time
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MIXING METHODS FOR YEAST BREADS
Batter Method No knead method Use less flour Requires 2 rising periods
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Time Saving Techniques
Cool-rise & Refrigerator Dough- rise slowly in the refrigerator Ready to bake 2-24 hours Freezer Dough Freeze before or after shaping
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Food Science Principles
Kneading – develops most of gluten Fermentation-yeast acts on sugars to form alcohol and carbon dioxide Should be double in size during fermentation Punching the dough- After 1st rising punch it down to release some of carbon dioxide Shaping Baking- gas cells expand, walls of dough get set
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