Breads Ch. 22 Workbook P. 113 - PowerPoint Presentation

Slide1

Breads

Ch. 22Slide2

Workbook P. 113

Please use workbook p. 113 to take notes during the presentationSlide3

Categories of Breads

Quick Breads

Yeast Breads

Prepare in a short amount of time

Biscuits

Muffins

Popovers

Cream puffsPancakesWafflesCoffee cakes

Require more time to prepare

Breads

Rolls

English muffins

Raised doughnuts

crullersSlide4

Selecting and Storing Baked Products

Quick breads and yeast breads are baked products

Freshly Baked

– ready to eat

sold in bakeries, in bakery sections of supermarkets, and on supermarket shelves

Brown-and-Serve

– partially baked, need a final browning in the oven

sold in bakery sections of supermarketsSlide5

Selecting and Storing Baked Products

Refrigerated dough

– ready to bake

found in refrigerated sections of supermarkets

Frozen dough

– require thawing, proofing, and/or baking

Found in freezer section of supermarketsSlide6

Cost of Baked Products

Cost of baked products depends on the amount of convenience

Ready-to-serve costs more than frozen

Bread costs depend on size, extra ingredients, and brandSlide7

Storing Baked Products

Store freshly baked items at room temperature or in freezer tightly wrapped

Freezing bread in hot humid weather prevents mold growth

Remove slices from freezer as needed, thaw and eat

Refrigerate products with cream, custard, or other perishable fillings

Keep refrigerated doughs refrigerated or frozen doughs frozen until you plan to bake themSlide8

Quick Breads

Batters

Doughs

Range in consistency

Pour batters – large amount of liquid and small amount of flour

Pancakes & popovers

Drop Batters – high proportion of flour and low proportion of liquid

Biscuits & muffins

Large amount of flour and small amount of liquid

Can be shaped by hand

Shortcake & rolled biscuitsSlide9

Quick Bread Ingredients

Slide10

Flour

G

ives structure to baked products

White wheat most often used in baking

All-purpose flour used in most recipes

Self-rising flour – all purpose flour with added leavening agents and saltSlide11

Leavening Agents

Ingredients that produce gases in batters and doughs

Make baked products rise and become light and porous

Baking soda (sodium bicarbonate) – an alkaline ingredient

Used in recipes that contain acidic ingredients

Acids balance the alkali preventing bitter taste

Buttermilk, molasses, brown sugar, vinegar, honey, apple sauce and other fruit, and citrus juicesSlide12

Leavening Agents

Baking Powder – contain dry acid, baking soda, and starch or flour

Using too much will cause too much carbon dioxide and your baked goods will collapse and become small and compact

Steam – produced when liquid ingredients reach high temperatures during baking

Air – incorporated into baked goods by beating eggs, creaming fat and sugar, and beating batters

All baked products contain some airSlide13

Liquids

Water, milk, fruit juices, eggs, and fats

Hydrate protein and starch in flour

Proteins must absorb water to form gluten

Starch must absorb water to gelatinize during baking

Moisten or dissolve ingredients

Baking powder, salt, and sugar

Leaven baked goods when converted to steamSlide14

Fat

Tenderize baked products

Fat coats the flour particles and causes the dough structure to separate into layers

Aids in leavening

When beaten air bubbles form and the fat traps the air bubbles and hold themSlide15

Eggs

Incorporates air into baked products

Adds color and Flavor

Contributes to structure

During baking, the egg proteins coagulate

The coagulated proteins gives the batter or dough elasticity and structureSlide16

Sugar

Adds sweetness to baked products

Tenderizes crusts

Aids in browning

In yeast breads, sugar serves as food for yeast

Brown sugar produces baked goods that are moister than products made with granulated sugarSlide17

Salt

Adds flavor to baked products

In yeast breads, it regulates the action of the yeast and inhibits the action of certain enzymes

If yeast breads contain no salt they will produce carbon dioxide too quickly and be difficult to handle and have a poor appearance.Slide18

Adjusting Ingredients

Baking powder, fat, eggs, sugar, and salt each perform certain functions in baked goods

Some recipes call for more of these ingredients than necessary

Cutting down on unneeded ingredients will result in breads that are lower in calories, fat, and sodiumSlide19

Workbook P. 114

Please take a moment to complete workbook p. 114. The chart on p. 390 will help you.Slide20

Workbook p. 115

Please use workbook p.

115

to take notes during the presentationSlide21

Food Science Principles

Gluten – a protein that gives strength and elasticity to batters and doughs and structure to baked products

It holds leavening gases which make quick breads rise

Gluten is created from

gliadin

and

glutenin

When you combine wheat flour with a liquid and stir or knead it, the gliadin and glutenin combine to form glutenSlide22

Example

When you first start to chew bubble gum, it is soft and easy to chew

As you chew the gum, it becomes more elastic, and you can blow bubbles

As you continue to chew for a long time, it becomes so elastic it makes your jaw hurtSlide23

Gluten

Gluten behaves in a similar way

If you mix or handle a batter or dough too much, the gluten will over develop and the bread will be compact and tough

To keep quick bread light and tender, mix only a short period of timeSlide24

Types of Flour

Different types of white wheat flour contain different amounts of

gliadin

and

glutenin

The strength of the gluten produced by each flour differs

In baking, you must use they type of flour listed or the texture will come out wrong

Ex. Yeast breads have a strong gluten structure, cakes have a delicate gluten structure and quick breads fall in betweenSlide25

Food Science at Work

Chemical reactions in quick breads produce leavening gases

Baking soda is an alkali, when combined with an acid, it releases carbon dioxide

Acids help neutralize the batter, which would otherwise have a bitter taste and off color

Baking Powders are often

double-acting

They release some carbon dioxide when they are moistened, then release most of their carbon dioxide when they are heatedSlide26

Preparing Biscuits

Biscuit Method

Involves sifting dry ingredients together in a mixing bowl

Use a pastry blender or knives to cut fat into the dry ingredients

Continue cutting until the particles are the size of coarse cornmeal

Add liquid all at once, and stir until dough forms a ballSlide27

Preparing Biscuits

Dry ingredients

Flour, baking powder, and salt

May use self-rising flour, which is a combo of all three

Liquid ingredients

Milk to buttermilk

Drop Biscuits – drop from a spoon onto a greased cookie sheet

Contain higher proportion of liquidRolled biscuits – knead the dough, roll into a circle and cut dough with a biscuit cutter and bake on an ungreased baking sheet.Slide28

Characteristics of Rolled Biscuits

Have an even shape with a smooth, level top and straight sides

Crust is an even brown

When broken open the crumb is white

Moist and fluffy, peels into layers

Under mixed – low volume and rounded top (rough)

Over mixed – low volume and rounded top (smooth)Slide29

Preparing Muffins

Muffin Method

Measure dry ingredients into a mixing bowl

Make a well in the center of the dry ingredients

In a separate bowl, combine beaten eggs with milk and oil or melted fat

Pour all the liquids into the well of dry ingredients

Stir the batter until just moistenedSlide30

Preparing Muffins

Dry ingredients

Flour, baking powder, salt, and sugar

Fruits, nuts, cheese, and other ingredients may be added

Liquid ingredients

Milk or water, eggs, and fat

After combining ingredients, drop muffin batter into a greased muffin pan and bakeSlide31

Characteristics of Muffins

Thin, evenly brown crust

Top is symmetrical, but looks rough

When broken apart, texture is uniform

Crumb is tender and light

Under mixed – low volume, coarse crumb, and flat top

Over mixed – peaked top, pale slick crust, and when broken apart, narrow tunnels are visibleSlide32

Preparing Popovers

Use the muffin method when preparing popovers

Place in a hot oven for the first part of baking

Allows steam to expand walls of the popover

Lower oven temperature to prevent over browning

DO NOT

open door to check popovers

This will cause popovers to collapseSlide33

Characteristics of Popovers

Good volume

Shell is golden brown and crisp

Interior contains slightly moist strands of dough

Under baked – collapses when removed from oven, exterior is soft, interior will be doughy

Over baked – over browned exterior, dry interiorSlide34

Preparing Cream Puffs

Cream Puff Method

Bring water and fat to a boil

Add flour and stir vigorously over low heat until the mixture forms a ball

Remove mixture from heat, stir in eggs until mixture is smooth

This mixture is called puff pasteSlide35

Preparing Cream Puffs

Drop puff paste onto an ungreased baking sheet

Bake in a hot oven to rise, then lower temperature to prevent overbrowning

DO NOT

open door to check cream puffs

This will cause the steam to condense and the cream puffs

will

collapseSlide36

Characteristics of Cream Puffs

Good volume

Brown, tender crust

Interior should be hollow

Under baked - collapses when removed from oven, exterior is soft, interior will be doughy

Evaporation of too much liquid will cause cream puffs to ooze fatSlide37

Storing Quick Breads

Store

freshly baked items at room temperature or in freezer tightly wrappedSlide38

Yeast Breads

Slide39

Workbook p. 116

Please use workbook p.

116

to take notes during the presentationSlide40

Flour

All purpose flour can be used for most yeast breads

Bread flour contains larger amounts of

gliadin

and

glutenin

making it ideal for bread machines

This is ideal because the action of the bread machine requires stronger gluten.Whole wheat, rye, corn, soy, and oat flours have lower protein content than all purposeThis creates loaves that are denser or more compactThese flours are generally used in combination with all purpose flour to create lighter loavesSlide41

Liquid

Plain water, potato water, milk, buttermilk, fruit juices, applesauce, and cottage cheese

Milk produces a softer crust and helps breads stay fresh longer than water

Temperature of liquids affect yeast cells.

Liquids too cold can stop yeast activity

Liquids too hot can kill yeast

105°F - 115°FSlide42

Salt

Regulates the action of the yeast

Without salt, dough is sticky and hard to handle

When baked loaf will look moth-eaten

Omitting salt can cause the top of the loaf to collapseSlide43

Yeast

A microscopic single-celled fungus that causes baked products to rise

Available in three forms

Compressed – made from fresh, moist cells that are pressed into cakes

Active Dry – made from an active yeast strain that has been dried and made into granules

Fast-rising – highly active yeast strains that have been dried and made into smaller granules that cause them to act more quickly.Slide44

Yeast

Active dry & fast acting are both available in foil packets and glass jars

Should be stored in a cool dry place – refrigerate after opening

Buy in small quantities and use promptly – may be frozen

Using too much yeast will cause dough to rise too quickly

Excess yeast gives bread undesirable flavor, texture, and appearanceSlide45

Sugar

Types – granulated, brown sugar, honey, molasses

Influence browning, flavor, and texture

Provide extra food for the yeast

Too much sugar will cause dough to rise more slowly

Bread machines have special cycles for sweet breadsSlide46

Fat

Increases the tenderness of yeast breads

Fat is optional in some traditional recipes (made by hand) but is required in bread machine recipes

Most use solid fat (lard, butter, margarine, shortening) but some call for oilSlide47

Eggs

Add flavor and richness to breads

Add color and improve structure

Adding an egg to recipes that call for whole grain flour will improve structure and volume.

Eggs are considered a liquid ingredient in yeast breads

If you add an egg to the recipe decrease the liquids by ¼ cupSlide48

Other Ingredients

Added to yeast breads for flavor and variety.

Suggestions:

Raisins

Nuts

Cheese

Herbs

Spices