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 worlds oldest foods The virtually infinite combinations of different flours and differing proportions of ingredients has resul ID: 329759
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Slide1
Bread
A basic food worldwideSlide2
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. Slide3
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).Slide4
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.”Slide5
Unleavened or Leavened?Slide6
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.Slide7
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/sodaSlide8
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. Slide9
Yeast
Dough before Dough after
Dough
after proofing
first
rising.
first
rising.
in
tin, ready
to
bake. Slide10
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.Slide11
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. Slide12
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.Slide13
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.Slide14
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.Slide15
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. Slide16
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
.Slide17
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."Slide18
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