Yeast Breads Chapter 17 Yeast Bread Characteristics n

Yeast Breads Chapter 17

Yeast Bread Characteristics n n Leavened with yeast Good quality bread n n n Fine texture Thin cell walls Uniform grain Elastic crumb Light, large volume in relation to weight Introductory Foods, 13 th ed. Bennion and Scheule 2 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Ingredients n n n Yeast Flour Liquid Salt Fat and sugar n n Not necessary in every recipe Dough conditioners and other ingredients Introductory Foods, 13 th ed. Bennion and Scheule 3 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Yeast n A microscopic one-celled plant n n Excessively hot of temperatures will kill yeast Kinds or source of yeast n n n Instant quick-rising active dry yeast Active dry yeast Bread machine yeast Compressed or fresh cake yeast Starters or sponge Introductory Foods, 13 th ed. Bennion and Scheule 4 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Flour n Amount of flour given on recipe is not exact n n Can vary with humidity levels Handle dough during kneading to minimize amount of flour added n Wheat flour produces viscoelastic dough n Gluten produced from proteins in flour n Glutenin and gliadin Introductory Foods, 13 th ed. Bennion and Scheule 5 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Types of Flour n Bread flour preferable n n Whole wheat flour n n A high protein flour made from hard wheat Bran in whole wheat will interfere with gluten development Rye flour n Usually mixed with wheat flour for better gluten development Introductory Foods, 13 th ed. Bennion and Scheule 6 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Liquid n n Hydrates flour proteins and contributes to development of gluten Dissolves other ingredients n n Sugar and salt Liquids in bread include n n n Water Milk – must be scalded Eggs Introductory Foods, 13 th ed. Bennion and Scheule 7 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Sugar n Not an essential ingredient in yeast breads n Sugar functions n n Increases rate of fermentation If large amount of sugar, then represses action of yeast Adds sweetness Promotes browning Introductory Foods, 13 th ed. Bennion and Scheule 8 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Fat n Not an essential ingredient in yeast bread n Functions n n Facilitates dough handling Increases keeping quality of bread Improves loaf volume and texture Increases tenderness Introductory Foods, 13 th ed. Bennion and Scheule 9 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Salt n Adds flavor n Retards yeast fermentation n Too much salt can prevent rising of bread n Firms gluten structure n Bread without salt n n Crumbly Overlight Introductory Foods, 13 th ed. Bennion and Scheule 10 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Dough Conditioners n Often added to commercial yeast doughs n n n Ascorbic acid Calcium iodate Azodicarbonamide Calcium peroxide Produce bread with n n n Finer texture Better volume Softer crumb Introductory Foods, 13 th ed. Bennion and Scheule 11 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Other Ingredients n Emulsifiers n n n Enhance dough conditioners Produce flexible dough Produce finer and softer crumb Include lecithin, mono- and diglycerides, and others Enzymes n n Retard staling Enhance bread crust color Softer crumb Include amylases and proteases Introductory Foods, 13 th ed. Bennion and Scheule 12 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Mixing and Handling n n Mixing and kneading important for high quality bread Methods of mixing n n Straight dough Sponge method Batter method Automatic bread machines Introductory Foods, 13 th ed. Bennion and Scheule 13 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Kneading n n Essential for development of strong elastic gluten strands Methods n n n Kneading by hand Kneading by machine During kneading manage amount of flour used n n Dough should be soft but not sticky Too much flour = dry, stiff dough Introductory Foods, 13 th ed. Bennion and Scheule 14 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Fermentation n n Time between start of mixing and molding or shaping of dough Fermentation reaction Glucose + Yeast n Favorable conditions n n Ethanol + Carbon Dioxide Moist, warm environment When dough has doubled in size n Punch down and allow to rise a second time or shape into rolls or loaves Introductory Foods, 13 th ed. Bennion and Scheule 15 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Fermentation n If allowed to ferment too long n n n Poor oven spring Flat or sunken top Coarse grain and thick cell walls Unpleasant sour odor Crust may brown poorly Inadequate fermentation n Thick cell walls Heavy and small volume Less tender Introductory Foods, 13 th ed. Bennion and Scheule 16 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Proofing n n Final rising of dough after dough has been shaped Place in oven once dough has doubled in size Introductory Foods, 13 th ed. Bennion and Scheule 17 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Decorative Finishes n Applied after shaping but before proofing n Glazes or Washes n n n Whole egg and water – shiny crust Whole egg and milk – shiny soft crust Milk or cream – soft crust Water – crisp crust Slashes Introductory Foods, 13 th ed. Bennion and Scheule 18 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Baking Bread n Conventional n n Loaves – lower oven temperature Rolls – higher oven temperature n Microwave baking n Frozen yeast doughs n Oven spring n Sharp rising in first few minutes Introductory Foods, 13 th ed. Bennion and Scheule 19 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Rolls and Other Breads n Rolls n n n Often higher in sugar and fat than loaf breads Bake at higher temperatures Whole grain breads n n Whole wheat – red wheat Whole wheat white – white wheat n High fiber breads n Use of other flours n Specialty and artisan breads Introductory Foods, 13 th ed. Bennion and Scheule 20 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Staling of Bread n The changes that occur after baking n n n Occurs more quickly if refrigerated n n n Firmness of crumb Less moisture Loss of flavor Crumbly texture Development of leathery crust Store at room temperature or freeze Warming can reverse effects of staling To large extent - caused by retrogradation of amylopectin Introductory Foods, 13 th ed. Bennion and Scheule 21 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Bread Spoilage n Commonly by mold n n n Contamination after baking Refrigeration retards mold growth but promotes staling Rope n n Bacterial contamination Originates in flour Introductory Foods, 13 th ed. Bennion and Scheule 22 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.