yeast breads chapter 17. introductory foods, 13 th ed. bennion and scheule © 2010 pearson higher...
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Yeast Breads
Chapter 17
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.2
Yeast Bread Characteristics Leavened with yeast Good quality bread
Fine texture Thin cell walls Uniform grain Elastic crumb Light, large volume in relation to weight
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.3
Ingredients Yeast Flour Liquid Salt Fat and sugar
Not necessary in every recipe Dough conditioners and other ingredients
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.4
Yeast
A microscopic one-celled plant Excessively hot of temperatures will kill yeast
Kinds or source of yeast Instant quick-rising active dry yeast Active dry yeast Bread machine yeast Compressed or fresh cake yeast Starters or sponge
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.5
Flour
Amount of flour given on recipe is not exact Can vary with humidity levels Handle dough during kneading to minimize
amount of flour added
Wheat flour produces viscoelastic dough
Gluten produced from proteins in flour Glutenin and gliadin
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.6
Types of Flour Bread flour preferable
A high protein flour made from hard wheat
Whole wheat flour Bran in whole wheat will interfere with gluten development
Rye flour Usually mixed with wheat flour for better gluten
development
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.7
Liquid Hydrates flour proteins and contributes to
development of gluten
Dissolves other ingredients Sugar and salt
Liquids in bread include Water Milk – must be scalded Eggs
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.8
Sugar Not an essential ingredient in yeast breads
Sugar functions Increases rate of fermentation If large amount of sugar, then represses action of yeast Adds sweetness Promotes browning
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.9
Fat Not an essential ingredient in yeast bread
Functions Facilitates dough handling Increases keeping quality of bread Improves loaf volume and texture Increases tenderness
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.10
Salt Adds flavor
Retards yeast fermentation Too much salt can prevent rising of bread
Firms gluten structure
Bread without salt Crumbly Overlight
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.11
Dough Conditioners Often added to commercial yeast doughs
Ascorbic acid Calcium iodate Azodicarbonamide Calcium peroxide
Produce bread with Finer texture Better volume Softer crumb
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.12
Other Ingredients
Emulsifiers Enhance dough conditioners Produce flexible dough Produce finer and softer crumb Include lecithin, mono- and diglycerides, and others
Enzymes Retard staling Enhance bread crust color Softer crumb Include amylases and proteases
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.13
Mixing and Handling Mixing and kneading important for high quality
bread
Methods of mixing Straight dough Sponge method Batter method Automatic bread machines
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.14
Kneading Essential for development of strong elastic gluten
strands
Methods Kneading by hand Kneading by machine
During kneading manage amount of flour used Dough should be soft but not sticky Too much flour = dry, stiff dough
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.15
Fermentation Time between start of mixing and molding or shaping
of dough
Fermentation reactionGlucose + Yeast Ethanol + Carbon Dioxide
Favorable conditions Moist, warm environment
When dough has doubled in size Punch down and allow to rise a second time or shape into
rolls or loaves
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.16
Fermentation
If allowed to ferment too long Poor oven spring Flat or sunken top Coarse grain and thick cell walls Unpleasant sour odor Crust may brown poorly
Inadequate fermentation Thick cell walls Heavy and small volume Less tender
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.17
Proofing Final rising of dough after dough has been
shaped
Place in oven once dough has doubled in size
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.18
Decorative Finishes Applied after shaping but before proofing
Glazes or Washes Whole egg and water – shiny crust Whole egg and milk – shiny soft crust Milk or cream – soft crust Water – crisp crust
Slashes
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.19
Baking Bread Conventional
Loaves – lower oven temperature Rolls – higher oven temperature
Microwave baking
Frozen yeast doughs
Oven spring Sharp rising in first few minutes
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.20
Rolls and Other Breads
Rolls Often higher in sugar and fat than loaf breads Bake at higher temperatures
Whole grain breads Whole wheat – red wheat Whole wheat white – white wheat
High fiber breads
Use of other flours
Specialty and artisan breads
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.21
Staling of Bread
The changes that occur after baking Firmness of crumb Less moisture Loss of flavor Crumbly texture Development of leathery crust
Occurs more quickly if refrigerated Store at room temperature or freeze Warming can reverse effects of staling
To large extent - caused by retrogradation of amylopectin
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.22
Bread Spoilage Commonly by mold
Contamination after baking Refrigeration retards mold growth but promotes
staling
Rope Bacterial contamination Originates in flour