1. Yeast Breads

2. Types of dough

3. Lean Dough
Contains only relatively small amounts of sugar and fat, if any.
Breads made from lean dough tend to have a chewier texture, more bite, and a crisp crust.
Examples
Hard rolls
French and Italian-style breads
Bagels

4. Enriched Dough Has fat, dairy, eggs or sugar added
Usually softer, and have a more tender bite after baking than lean dough products.
They may be golden in color because of the use of eggs and butter, and the crust is soft rather than crisp.
Examples:
Sandwich breads, soft rolls, and braided breads such as challah (Jewish braided bread)

5. Mixing methods

6. Straight Dough Simplest and most common way of mixing yeast dough.
All the ingredients for the dough are mixed together at the same time.
When the ingredients are mixed the yeast starts to develop immediately.

7. Modified Straight Dough
Ingredients are added in steps, not all at once.
Hydrate the yeast and add the flour.
Add liquid ingredients and sweeteners
Mix the dough until all the flour is evenly moistened.
Add additional butter until evenly blended.
Continue to mix and knead the dough until properly developed.

8. Sponge Method
The sponge method combines one-third to one-half of the recipes total liquid with all the yeast and enough flour to make a very loose dough called a sponge.
When the sponge has doubled in size, the remaining ingredients are added to the sponge and mixed to make dough.

9. Types of flour

10. All-Purpose Flour
A finely ground and sifted meal of a blend of high-gluten hard wheat and low-gluten soft wheat.
The most commonly used flour.
Good for most cooking purposes.

11. Unbleached Flour
A refined flour that has not had any whitening agents added to it.

12. Bread Flour
A high protein flour that is intended to be used in yeast breads.
The high protein content means that the flour has more gluten in it.
The increased amount of gluten allows dough made with bread flour to be extremely elastic.
That elasticity leads to a lighter and chewier yeast bread.

13. Whole Wheat Flour
Flour derived by grinding or mashing the whole grain of wheat.
Includes the bran, germ and endosperm.

14. Ingredients and their functions

15. Flour Flour is the most basic and important ingredient in bread.
When the protein in flour comes in contact with liquid and is kneaded, it produces gluten.
Gluten is the basic structure of the bread and what is responsible for the elastic texture of the dough.

16. Yeast The primary cause of fermentation in naturally leavened breads.
Eats sugar and produces alcohol and carbon dioxide.
Increases the volume of breads creating different textures and crumbs.
Are living organisms.
In extremely hot or cold temperatures they can die or slow down.

17. Liquid
Water’s main function in bread baking is to hydrate other ingredients.
Flour mixes with water and combines protein into gluten.
Other ingredients, like salt and yeast, are dissolved in water and fully incorporated into the dough.

18. Salt
Enhances flavor
Controls fermentation

19. Sugar Helps with fermentation of the yeast and speeds growth.
Sugar leftover after fermentation is called residual sugar.
This sugar is what gives a sweet taste to the final product.
It also caramelizes on the outer crust and provides browning.

20. Fat Adds to the bread: Tenderness Flavor Color
Effects the crumb of the bread
Crumb is a term to define the inside of the bread.

21. Eggs
Adds to the bread:
Protein
Color
Structure
Richness
Leavening

22. Food Science Principles

23. Kneading
Press the dough with the heels of the hands, fold it, and turn it.
Kneading develops most of the gluten.
As the dough is kneaded the gluten strands line up creating a structure where the carbon dioxide bubbles from the yeast are trapped, allowing the dough to rise.

24. Fermentation After kneading bread, you must allow it to rest.
During this time the bread dough forms alcohol and carbon dioxide. This is caused by the yeast feeding and breaking down the sugars.
The alcohol is evaporated during baking.
The carbon dioxide causes the bread to rise.

25. Proofing The time period that dough rises prior to baking.
Bread is often proofed two times
First in a covered bowl
Second in the bread pan

26. Shaping Preparing dough for its intended purpose Examples Rolls Loaves
Doughnuts

27. Baking/Oven Spring
The final burst of rising just after the bread is put into the oven.
Due to the increase in heat, the carbon dioxide and water vapor that is trapped inside the gluten structures expand, causing further rising.

28. The nutrition of bread

29. Nutrients Found in Bread
Grains are an important source of many nutrients including:
Dietary fiber
B-Vitamins (Thiamin, riboflavin, niacin, folate)
Minerals (Iron, magnesium and selenium)

30. Nutrients Found in Bread
Dietary fiber from whole grains or other foods may help reduce the risk of:
Blood cholesterol levels
Heart disease
Obesity
Type 2 diabetes

31. Nutrients Found in Bread
Fiber is important for proper bowel function.
It helps reduce constipation and diverticulosis.
Fiber-containing foods, such as whole grains, help provide a feeling of fullness with fewer calories.

32. Summary
There are many different types of dough, mixing methods and flours that can be used in making breads.
Each ingredient in bread making has a purpose.
There are several principles of science used in bread making.