1. Chapter 17
Breads

2. Basic ingredients for baking:
Flour
Liquids
Leavening Agents
Fats
Sweeteners
Eggs
Flavorings

3. Flours
White flour is made up of endosperm, so it contains starch and proteins that give structure to baked goods.
Some of the proteins in wheat flour combine with liquid to create an elastic substance called gluten.
The more gluten a baked product has, the chewier its texture.
Gluten develops when you mix flour with liquid.
Longer you mix a dough or batter, the stronger the gluten becomes.
Batter mixed shorter periods; dough is kneaded for up to 10 minutes to develop the gluten.

4. 2 kinds of Wheat Soft Wheat Hard Wheat
High in protein and forms very strong gluten.
Prefer for making bread.
Lower in protein and forms weak gluten.
Ideal for tender, delicate texture.

5. Different kinds of flour

6. 2 types of breads Quick breads Yeast breads
Contain leavening agents other than yeast.
Can be prepared in a short amount of time.
Examples: biscuits, muffins, popovers, cream puffs, pancakes and waffles (also coffee cakes and breads leavened with baking powder)
Use yeast as leavening agent.
Take more time than quick breads.
Examples: breads, rolls, English muffins, raised doughnuts.

7. 2 types of breads
Quick breads
Yeast breads

8. Cost of Baked Products
The cost of baked goods depends on the amount of convenience.
Bread costs depends on size of loaf, extra ingredients and brand.
Store brands normally costs less than national brands.

9. Quick Breads Could be a batter or dough
Both are made from a mixture of flour and liquid
2 types of batters: pour and drop
Doughs: have a higher proportion of flour
Soft doughs: used to prepare shortcake and rolled biscuits
Stiff doughs: rolled cookies and pastry

10. Doughs and Batters batters doughs
Pour batters: are thin and are made from nearly equal amounts of liquid and flour. Example: cakes, pancakes, and waffles.
Drop batters: thicker mixtures that contain twice as much flour as liquid. Example: cookies and quick breads
Soft doughs: ratio of 1 part liquid to 3 parts flour. Sticky but moldable. Basis for many yeast breads and rolled biscuits.
Stiff doughs: ration of 1 part liquid to 6-8 parts flour. Easiest to handle. Example: pie crusts and some rolled cookies.

11. Quick Bread Ingredients
Flour is the basic ingredients in all quick breads.
The kind of ingredients added to the flour are what distinguish one product from another.
Leavening agents, liquid, fat, eggs, sugar, and salt (all serve a specific purpose)

12. Flour Give structure to baked goods.
White wheat flours are most often used but most quick breads use all purpose flour. (see chart for differences in flour)

13. Leavening Agents
A substance that triggers a chemical reaction that makes a baked product grow larger, or rise.
5 forms:
Air
Steam
Baking soda
Baking powder
yeast

14. Steam and Air
Air: Angel food cake is mainly leavened by air in beaten egg whites.
Steam: leavens baked goods that contain large amounts of liquid. The heat turns liquid into steam. As steam expands and rises so does the food.
Examples: cream puffs

16. Buying and Storing Leavening Agents
Baking soda and Baking powder and active dry yeast are grouped together in the store. These need to be stored in cool, dry cabinet.
Compressed yeast is found in the refrigerated section. Store in the refrigerator.
Read use by date and sell by date labels.
You can test yeast in a small bowl with a pinch of sugar and enough warm water to dissolve. Set aside for 5 to 10 min. If mixture puffs and foams, yeast is alive. Process is called Proofing.

17. Liquids
Water, milk, and fruit juices are liquids commonly used in baked products.
Functions:1. they hydrate the protein and starch in flour ( proteins must absorb water to later form gluten)(starches must absorb water to gelatinize during baking.
2. moisten or dissolve ingredients such as baking powder, salt, and sugar.

18. Fats Add richness and flavor to baked goods.
Help crusts brown and create tender textures.
Vegetable shortening is an oil that has be hydrogenated, or chemically altered to make it solid.
Makes very flaky piecrusts and biscuits.
Solid fats and oils work differently in baking. Oils add moistness and density, not volume. IF A RECIPE CALLS FOR Oil, ALWAYS USE OIL AND NOT SOLID FAT!

19. Storing Fats
Keep butter and margarine in the coldest parts of the fridge.
Wrap well, they tend to pick up aromas and flavors from other foods.
Use butter within a month of purchase and margarine within 2 months. Can freeze up to 4 months.

20. Eggs Fats in eggs add flavor, color, richness, and tenderness.
Fats in the yolk create an emulsion, binding liquids and fats in the recipe to keep batters from separating.
Beating egg whites adds air and volume to batters.
Heating egg whites helps set their structure.

21. Sweeteners (sugar) Add flavor and tenderness and help with browning.
4 kinds: sugar, honey, molasses, corn syrup
Sugar: highly refined sucrose crystals made by boiling the juice of sugarcane or sugar beets. Powdered sugar: pulverized granulated sugar with a trace of added cornstarch. Brown sugar: granulated sugar coated with molasses.
Honey: mild clover honey is most popular in baking. Contains fructose which is much sweeter than sucrose. Holds more moisture than sugar. Baked goods stay fresher longer.

22. Sweeteners (sugar)
Molasses: a syrup that forms when sugarcane juice is boiled to make crystallized sugar. Less sweet than sugar. Light molasses is extracted first and is highest in sweetness.
Corn syrup: made by breaking down the starch in corn into dextrose and water. Dark corn syrup has added caramel flavoring. Often used in frostings and candies.

23. Buying and Storing Sweeteners
Keep in tightly sealed containers in a cool dry area.
Wipe containers after using.
Remove lumps by sifting.

24. Salt
Even though most quick breads do not taste salty, salt is needed for flavor.
Helps enhance the other flavors.

25. Use the biscuit method. Sifting dry ingredients together into a mixing bowl. Use pastry blender to cut the fat into the dry mixture. Add the liquid all at once and stir until the dough forms a ball. Dry ingredients: flour, baking powder, and salt (makes self-rising flour) Liquids: usually milk or buttermilk Biscuits require gentle handling.
Preparing Biscuits

26. Preparing Popovers
Often eaten with jam or their hollow centers are filled with mixtures of meat, poultry, seafood, and or veggies.
Use muffin method to combine these ingredients into a thin batter.

27. Preparing Popovers continued…
Place popovers in a hot oven for the first part of the baking period. (allows steam to expand the walls of the popovers.)
Following the expansion, lower the temp to prevent overbrowning before the interior has set.
Insufficient baking is one of the biggest causes of popover failures.
Preparing Popovers continued…

28. Preparing Cream Puffs Golden brown hollow shell with crisp walls.
Pudding, whipped cream, custard, meat, poultry, fish, creamy sauce, gravy.
Eclairs: elongated cream puffs
Made: flour, water, fat, and eggs.
Puff paste

29. Yeast Breads

30. Yeast Bread Ingredients
All yeast breads must contain flour, liquid, salt and yeast. (most recipes call for a small amount of sugar, and some include fat and eggs.)
Yeast Bread Ingredients

31. Yeast Bread Ingredients
Flour
Liquid
All purpose flour- used to make traditional yeast breads
Bread flour-larger amount of gluten than ap flour
Water or milk
Milk produces softer crust, stay fresher longer

32. Yeast Bread Ingredients
Salt
Yeast
Regulates the action of the yeast and inhibits the action of certain enzymes in the flour.
No salt- yeast will produce carbon dioxide too quick, dough sticky, look moth-eaten
Active-dry yeast and fast-rising yeast, compressed yeast
Active: made from active strain
Fast rising: highly active, smaller which makes them act fast

33. Yeast Bread Ingredients
Sugar
Fat
Sugar, brown sugar, honey, and molasses can be used
Influence browning, flavor, and texture
Too much sugar, yeast will work slowly
Optional
Increase tenderness
Most recipes call for solid fat

34. Yeast Bread Ingredients
Eggs
Other ingredients
Considered part of the liquid in yeast bread recipes
Add flavor and richness
Add color and improve structure
Raisins, nuts, cheese, herbs, and spices
Add flavor and variety
Lengthen rising time

35. Mixing Methods for Yeast Breads
Method used will affect other preparation steps.
Electric mixer: combine the ingredients easily and helps develop gluten
Recipes the require less flour cause the yeast mixture to form a batter rather than a dough.
Vigorous stirring helps develop the gluten.
Mixing Methods for Yeast Breads

36. Food Science Principles of Preparing Yeast Breads
During mixing or kneading, the gluten develops
Form the framework
Trap carbon dioxide produced by the yeast as dough rises
Preparation success depends on careful measurement, sufficient kneading, and controlled fermentation temperatures
Food Science Principles of Preparing Yeast Breads

37. Kneading After mixing Develops most of the gluten
Press dough with heel of hand, fold, turn (repeatedly)
Until smooth and elastic
Too much flour will make dough stiff
Kneading

38. Process of kneading
video

39. Fermentation After kneading Resting period in warm place
Yeast acts on the sugars in the bread dough to form alcohol and carbon dioxide- Fermentation
Alcohol evaporated during baking, carbon dioxide causes dough to rise
Should at least double in volume
Push to fingers into dough, if indentation remains, dough has risen enough

40. Punching the Dough
When the dough is light it must be punched down to release some of the carbon dioxide.
Punch the dough down by firmly pushing a fist into the dough.
(some doughs need a second rise after this before shaping ((bread flour)))

41. Shaping After punching, divide the dough as the recipe indicates.
Let the dough rest about 10 minutes.
1st flatten the dough into a rectangle. (width of dough should be length of pan)
Place dough seam side down, in a greased loaf pan.
Cover the loaf with a clean towel and shape remaining dough.
Let it rise for another time until doubled in size.

42. Baking Baking times and temperatures vary.
After baking, immediately remove from pan and place on cooling rack.

43. Characteristics of Yeast Breads
High quality: large volume and smooth rounded top
Texture: fine and uniform
Springs back to touch
Rise too long: large, overexpanded cells. Top of loaf may be sunken with an overhang.
Did not rise enough: large cracks on the sides of the loaf.

44. Timesaving Yeast Bread Techniques
Batter bread eliminates kneading all together.
Fast rising yeast can cut rising time in half.
Recipes for coolrise, refrigerator, and freezer doughs can be baked when it is most convenient.

45. Yeast Bread Variations
Add variety: combining whole wheat flour, rye flour, or cornmeal.
Add dried fruits, nuts, herbs, cheese.
The way you shape dough can have an impact.
Brush top of rolls with melted butter and sprinkle the top with poppy, sesame, or caraway seeds.