Breads

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Breads
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Selecting and storing baked products

• - quick breads,
  yeast breads, cakes, cookie, and pies
• Freshly baked items
• Brown-and-serve baked goods
• Refrigerated
• Frozen doughs and baked goods
• Storing - room temperature or freezer,

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Cost of baked products

• Depends on the amount of
• Breads - size, extra ingredients, and

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Quick breads
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Types

• range in consistency from thin
  to stiff liquids
• - thin batter - larger
  amount of liquid and small amount of fat
• pancakes and popovers
• - stiff batter - high
  proportion of flour, can drop them from a spoon
• biscuits and muffins

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Types cont.

• higher proportion of flour,
  stiff enough to shape by hand
• - shortcake and biscuits
• - rolled cookies and
  pastry

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Ingredients

• - give structure to baked products
• All-purpose flour -
• Self-rising - all-purpose flour with leavening
  agent and salt
• 
  ingredients that produce gases thin batters and
  doughs
• Gases rise the product -
• Baking soda and baking powder
• Carbon dioxides, steam and air

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Ingredients cont.

• - hydrate the protein
  and starch in flour, moisten or dissolve
  ingredients, create steam
• Proteins and water will later form
• Water, milk, juice, eggs, and fats
• - tenderizing agent
• Fat coats the flour and forms

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Ingredients cont.

• - help incorporate air into baked
  products when you beat them
• Add color, flavor, and structure
• Egg proteins coagulate and give batter/dough
  elasticity and structure
• - sweetness, tenderize, helps
  crust brown
• - flavor

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Food science principles

• protein that give strength an
  elasticity to batters and dough and structure to
  baked products
• Quick breads light and tender, mix them for only
  a short time and handle them carefully
• strokes
• -
  double-acting baking powders - release some
  carbon dioxide when moistened but most released
  when heated

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Preparing biscuits

• - sifting dry
  ingredients, pastry blender to cut fat in, add
  liquid all at once, stir until the dough form a
  ball
• - use spoon
• - roll the dough 8
  to 10 times or pat into a circle, cut with a
  biscuit cutter, up and down motions (no twisting)

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Preparing biscuits cont.

• - low volume, rounded
  top, slightly rough crust
• - low volume, rounded
  smooth top, tough and compact

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Preparing muffins

• - mix dry
  ingredients, make a well in the center of dry
  ingredients, in separate bowl combine beaten
  eggs with milk and oil, pour into the well, stir
  just until the dry ingredients are moistened
  (hardly no stirring)
• Waffles, pancakes, popovers, and some coffee
  cakes

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Preparing muffins cont.

• - low volume, flat top, crumb
  is course
• - peaked top, slick crust,
  broken apart narrow open areas called tunnels

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Preparing popovers

• - can be filled
• Do not open the door because it can cause the
  steam to leave the popover and collapse
• Popover should be crispy
• with moist inside

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Preparing cream puffs

• with crisp
  walls - filled
• Elongated cream puff filled with custard
  éclairs
• Require special
• Bringing water and fat to boil, add flour, stir
  vigorously over low heat until the mixture forms
  a ball, remove from heat, stir in eggs until
  mixture is smooth
• Cook at high temp then back it down - will allow
  the middle to finish cooking

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Yeast breads
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Ingredients

• Flour
• flour
• - larger amounts
  of gliadin and glutenin - stronger and more
  elastic gluten
• Whole wheat or nonwheat flour (rye, soy, corn,
  and oat) lower protein - produce denser loaf

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Ingredients cont.

• Liquid
• Warm liquids used in
• Too kills the yeast cells
• Too temp can slow or stop yeast
  activity
• - regulates the action of yeast
  and inhibits the action of certain enzymes in
  the flour
• Dough is sticky and hard to handle - with

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Ingredients cont.

• - microscopic, single-celled
  plant used as leavening agent
• yeast - made from fresh,
  moist yeast cells that are pressed into cakes,
  must refrigerate
• yeast - has been dried and
  made into granules
• yeast - highly active
  yeast, smaller granules
• For best result - buy new, small amounts when
  needed, refrigerator when not using

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Ingredients cont.

• - browning, flavor, texture, food
  for the yeast
• - tenderness
• - flavor, richness, color, and
  structure
• Other ingredients

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Mixing methods

• Traditional method
• Dissolve yeast in small amount of
• Add remaining liquid, sugar, fat, salt, and some
  flour
• If called for egg add at this time
• Add remain flour to form a soft dough
• Allowed to

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Mixing methods cont.

• One-rise method
• Requires
• Mix yeast with some flour and all of the dry
  ingredients
• Heat liquid and fat together
• Add warm liquid to
• If called for egg add at this time
• Add remain flour to form a
• Knead the dough
• Cover and allow it to rest for

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Mixing methods cont.

• Mixer method
• Use a mixer instead of a
• Other step are the same as
• Shortens the kneading time

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Mixing methods cont.

• (no-kneading method)
• Uses less flour, so yeast mixture is thinner than
  dough
• , rather
  than kneading
• Requires two rising - first in bowl, second in
  pan

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Food science principles

• - press the dough with
  the heels of the hands, fold it, and turn it
• Repeat until dough is smooth and elastic
• Avoid adding too much extra flour - will make the
  
• Too much pressure at the beginning will keep
  dough
• Too much pressure at the end can tear or break
  the

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Food science principles cont.

• yeast
  acts on the sugars in the bread dough to form
  alcohol and carbon dioxide
• After kneading must allow to rest
• Should double in
• into the
  dough, if the print stays, then the dough is
  ready

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Food science principles cont.

• - punch
  dough down to release carbon dioxide
• Firmly pushing a fist into the dough
• Fold edges of dough toward the center and turn
  the dough over so the smooth side is on top
• May require a second rising

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Food science principles cont.

• Shaping
• Use sharp knife to cut into sections - allow to
  rest for
• Baking
• - first few minutes
  of baking, dough will rise dramatically
• - remove from pan and
  place it on cooling racks
• Let cool before cutting

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Food science principles cont.

• Characteristics of yeast bread
• , smooth,
  rounded top, golden brown
• - fine, and
  uniform, crumb is tender and elastic, springs
  back when touched

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Timesaving yeast bread techniques

• -
  designed to rise slowly in the refrigerator
• Everything is the same except you place in pan
  and let it rise in the refrigerator for
• Refrigerator doughs
• Let it rise in refrigerator and shape after,
  shape the dough,

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Timesaving yeast bread techniques cont.

• doughs
• Mix and knead the dough - freeze the dough before
  or after shaping
• Store up to one month
• Let thaw, shape, rise, and bake
• machines
• Follow recipe directions that come with the
  machine