1. Calzone Recipe

2. Calzone Filling 1 cup ricotta cheese 3 cups shredded mozzarella cheese
10-15 pepperoni (Sliced in half)

3. Filling Instructions Slice pepperoni in half
Mix ricotta, mozzarella and pepperoni in a bowl
Set aside

4. Ingredients 2 (.25 ounce) packages active dry yeast
2 teaspoons white sugar
2 cups VERY warm water
5 cups bread flour
4 tablespoons olive oil
2 teaspoons salt

5. Instructions Preheat oven to 450 degrees F.
In a medium bowl, dissolve yeast and sugar in VERY 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.

6. Instructions
4. Turn dough out onto a lightly floured surface and pat or roll into a round. 5. GENTLY divide dough amongst group members and GENTLY pat into small rounds.

7. Instructions
6. Add filling to HALF of each round. 7. Fold crust over filling and seal edges with a fork. 8. Make several small slits in top of crust (VENT) with a knife.

8. Instructions
9. Transfer calzones to a lightly greased pan. 10.Bake in preheated oven for minutes or until golden brown. 7. Let cool for 5 minutes before serving.

9. Video Clip…

10. Calzone Recipe

12. What is Gluten?

13. Video Clip…

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

15. 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

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

17. 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**

18. 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**

19. Denaturation (pgs.311-314) Denaturation of Proteins
Methods of Denaturing Proteins
Temperature Changes
Mechanical Actions
Physical Methods of Denaturation
Chemical Methods of Denaturation
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