bread
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Bread. A basic food worldwide. What is bread?. Bread is a staple food prepared by baking a dough of flour and water. It is popular around the world and is one of the world's oldest foods. - PowerPoint PPT PresentationTRANSCRIPT
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BreadA basic food worldwide
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What is bread?
• Bread is a staple food prepared by baking a dough of flour and water.
• It is popular around the world and is one of the world's oldest foods.
• The virtually infinite combinations of different flours, and differing proportions of ingredients, has resulted in the wide variety of types, shapes, sizes, and textures available around the world.
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What is bread?
• Bread may be served in different forms at any meal of the day, eaten as a snack, and is even used as an ingredient in other culinary preparations.
• Bread is not only part of the meal, but on occasion the vessel or carrier for food (burritos, gyros, pizza).
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The meaning of bread
• As a basic food worldwide, bread has come to take on significance beyond mere nutrition, evolving into a fixture in – religious rituals: communion, Passover– secular cultural life: panem et circenses
(bread and games), bread and salt as welcome to guests, bread riots
– language: “breadwinner”, “breadbasket of Europe.”
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Unleavened or Leavened?
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Unleavened Bread
• Unleavened bread can refer to a wide variety of breads which are not prepared with leavening agents. Unleavened breads are generally flatbreads, however not all flatbreads are unleavened.
• Examples are: Matzo, roti, and tortillas.
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Leavened Bread
• Leavening is the process of adding gas to a dough before or during baking to produce a lighter, more easily chewed bread.
• Most bread consumed in the West is leavened.• Most common leavening agents are: – Yeast– Sourdough– Baking powder/soda
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Yeast
• The most commonly used yeast is a species used for fermenting alcoholic beverages.
• Yeast ferments some of the carbohydrates in the flour, including any sugar, producing carbon dioxide (gas), which creates bubbles in the dough.
• Commercially available yeasts are bakers yeasts (from a pure culture) for even fermentation.
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Yeast
•
Dough before Dough after Dough after proofing first rising. first rising. in tin, ready to bake.
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Which yeast can I buy?
• Active Dry yeast is dried yeast in a semi dormant state. It needs to be activated/hydrated.
• Fresh yeast is ready, but has a short shelf life.
• Rapid Rise yeast/Perfect Rise yeast, ready to use with dry ingredients, no hydration necessary.
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Sourdough
• Sourdough is a type of bread produced by a long fermentation of dough using naturally occurring yeasts and lactobacilli.
• Compared to yeast breads, it usually has a mildly sour taste because of the lactic acid produced by the lactobacilli.
• Sourdough breads are made with a sourdough starter. The starter cultivates yeast and lactobacilli in a mixture of flour and water, making use of the microorganisms already present on flour/air.
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Sourdough• A starter may be
maintained indefinitely by regular additions of flour and water. Some bakers have starters several generations old, which are said to have a special taste or texture.
• It is possible to obtain existing starter cultures or to begin a new one.
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Chemical Leavenings
• Chemically leavened breads are called quick breads and soda breads.
• A simple technique for leavening bread is the use of gas-producing chemicals.
• This method has been around since the 1850s.Before that all breads were leavened with yeast or sourdough.
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Quick Breads – Soda Breads
• There are two common methods. – The first is to use baking powder or a self-rising
flour that includes baking powder. – The second is to include an acidic ingredient such
as buttermilk and add baking soda; the reaction of the acid with the soda produces gas.
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Flour
• Flour is a product made from grain that has been ground to a powdery consistency.
• Flour provides the primary structure to the final baked bread.
• While wheat flour is most commonly used for breads, flours made from rye, barley, maize, and other grains are also commonly available.
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Wheat
• Almost all breads contain some amount of wheat.• Wheat flour, in addition to its starch, contains several
protein groups. When flour is mixed with water, the water-soluble proteins dissolve, leaving the water unsolvable proteins (glutenin and gliadin) to form the structure of the resulting bread.Through kneading networks of protein are produced known as gluten.
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Which Wheat is which?• White bread is made from flour
containing only the central core of the grain (endosperm).
• Brown bread is made with endosperm and 10% bran; this is commonly labeled in America as wheat bread (careful, coloring).
• Whole-wheat bread contains the whole of the wheat grain (endosperm, bran, and germ). It is also referred to as "whole-grain" or "whole-meal bread."
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Other ingredients
• Liquids: usually water, but for specialty bread milk, cream, or beer are used
• Salt• Sweetener: sugar, molasses, honey etc.• Eggs: many sweet breads contain eggs for extra
richness• Herbs and Spices