Bread and Hot Rolls

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Bread and Hot Rolls
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Lesson Objectives

• Identify and explain the functions of the
• primary ingredients for yeast dough.
• Understanding the differences of a lean and
• rich dough.
• Introduce a straight and sponge dough
• method.
• Ability to explain the preparation process
• for dough to include raising, scaling,
• rounding, benching and proofing.
• Able to discuss the proper baking of yeast
  dough
• and the handling and storage of baked breads.

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Introduction

• In order to properly prepare bread and hot rolls,
  it is necessary to understand the basic
  ingredients and how the finished product outcome
  depends on the proper procedures followed in
  preparation.
• Each ingredient plays an important role in
  contributing to the flavor and texture of the
  finished product.

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Bread Ingredients

• Flours
• Water
• Salt
• Yeast
• Sugar
• Shortening
• Milk
• Eggs
• Spice and Flavorings

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Flour

• Flour Types
• Bread wheat flour - referred to as strong/hard
  wheat flour.
• All purpose flour normally used for all-around
  cooking but will produce a satisfactory loaf.
• Special flours such as rye, corn, barley, graham,
  sot bean, rice and buckwheat can be used in
  combination with white or whole wheat flour to
  produce a variety of flavor and texture when
  making breads. Alone, special flours lack the
  sufficient gluten to produce a quality bread
  product.
• Rye flour - medium color rye is available for
  Navy use.

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Water

• Functions
• Determines consistency of dough (elasticity) and
  gas retaining properties.
• Regulates dough temperature during mixing.
• Dissolves salt and sugar and aids in distributing
  these ingredients uniformly throughout the dough.
• Enzymes act on flour and yeast to cause
  fermentation.

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Water (continued)

• Undesirable effect may occur when soft water
  is used. Add the proper amount of dough
  conditioner (or mineral yeast food). Soft water
  makes a soft, sticky dough because gluten is
  weak.
• Hard water effects may be corrected by boiling
  or adding vinegar. Hard water makes the gluten
  too firm to be elastic. In this base the gas
  formed in the dough cannot expand to produce good
  bread.
• In some bread recipes potato water or milk can
  be used to replace water. Milk produces a richer
  bread with a tender crust, and less grainy taste.
  

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Salt

• Functions
• Controls fermentation.
• Large amounts of salt kills the yeast and no
• fermentation occurs.
• Small amounts promote faster fermentation.
• No salt - finished product is coarse.
• Strengthens and tightens the gluten making the
  dough more elastic.
• Critical to the texture, flavor and color of the
  bread and whitens the crumbs by producing bread
  to a finer cell structure.

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Yeast

• Microscopic one celled plant.
• Found everywhere in nature where sugar is present
  and aids in the process of fermentation.
• Types used in the Army
• Active dry
• Functions
• Leaving agent
• Fermentation
• CO2 and alcohol are produced
• Effects depend upon amount used and
  temperature of the water.

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Yeast Foods (Dough Conditioners)

• Major purpose
• To condition the water
• To assist in the proper fermentation of the dough
• The use of yeast food is often determined by the
  strength of the flour and fermentation period
  required.

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Yeast Foods (Dough Conditioners)

• Yeast foods contain three types of functional
  ingredients
• Ammonium salts - to supply yeast with a supply
  of nitrogen for growth
• Calcium salts - to produce the correct amount
  of hardness in dough water and to firm the gluten
• An oxidizing agent - to give a firmer, less
  sticky dough

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Sugar

• Type
• Refined granulated sugar
• Functions
• Flavor
• Color
• Characteristics change when heated
• Tenderizer
• Taste
• Feeds the yeast

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Shortening

• Type Hydrogenated (solid)
• Functions
• Provides volume
• Freshness
• Flavor
• Texture
• Color, depending upon sugar content

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Milk

• Type - Conventional non-fat dry milk
• Functions
• Provides volume
• Flavor
• Texture
• Color
• Sugar content

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Eggs

• Type
• Shell eggs
• Frozen whole eggs (bakery type)
• Dehydrated eggs
• Provides
• Richness
• Flavor
• Improved texture

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Spices and Flavors

• Function
• Adds flavor or variety to the baked product
• Too much may retard fermentation

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Lean and Rich Dough

• Lean Dough
• Bread formulas and yeast raised products that
  contain few or no enriching ingredients.
• Rich Dough
• Bread formulas and yeast raised products that use
  a high percentage of ingredients like eggs, fats,
  and sugars

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Formulas for bread and yeast raised products

• Straight dough method
• Combine yeast with a portion of water
• Remainder of water, salt, sugar and non-fat dry
  milk is placed in a mixing bowl
• Flour is added and mixed one minute
• Yeast solution is added and mixed for one minute
• Shortening is added last and mixed 10 to 15
  minutes until dough is smooth and elastic.
• Proceed with the steps of rising, punching,
  folding, benching and forming the dough.

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Formulas for bread and yeast raised products
(contd)

• Sponge dough method
• Yeast is dissolved with full amount of liquid
  adding a part of the sugar and flour, mixing to a
  thick batter/very soft dough
• The yeast dough is covered and allowed to ferment
  until double in size
• The yeast dough is then punched and the rest of
  the ingredients added to form a smooth dough
• The bread dough is now ready for fermentation
  (Fermenting dough for 5 6 hours at 75 or lower
  improves the flavor and texture of your final
  bread product)
• Proceed with the steps of rising, punching,
  folding, benching and forming the dough.

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Bread Production

• Combining ingredients
• Yeast is suspended in water at about 105-110 F.
• Shortening should be held back for a few minutes
  or until the flour has become wet.
• Not a good practice to add shortening to dry
  flour because of the waterproofing effect.

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Dough Temperature During Mixing

• Use water to control the dough temperature
• Use water to regulate the temperature to offset
  any adverse temperature
• Sometimes it is necessary to use ice to lower the
  water temperature sufficiently in order to
  control the dough temperature

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Mixing the Dough

• Functions
• Agitate the mass until all the ingredients are
  dispersed evenly.
• Stretch the mass until the gluten is formed and
  distributed as widely and as evenly as possible.
• Dough temperature after mixing should be between
  78-82 F.

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Fermentation Period

• Set aside for a period of time according to the
  AFRS for conditioning and allowing the dough to
  ferment.
• Fermentation occurs best at about 80
• Relative humidity should be about 78.
• The rise of the dough is dependent on the type of
  yeast used, fat content, and temperature
• The fermentation room should be maintained at
  80-85 degrees and relative humidity at 74-78

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Fermentation Period (contd)

• Changes during fermentation
• Sugar is converted to serve as food for the yeast
• Starches are converted into sugar
• Produces CO2 and alcohol
• Enzyme proteins cause the gluten to become soft
  and stretchable
• As the dough ferments, acidity is developed in
  the dough, which also helps give it the ability
  to stretch

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Fermentation Period (contd)

• Fermentation effects need to be balanced
• Over fermentation causes sticky dough, pale crust
  color and poor shape
• Be sensitive to the development of too much acid
• A reduction of sugar may be necessary

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Fermentation Period (contd)

• Factors effecting the speed of fermentation
• Amount of yeast - 1-1/2 to 3
• Higher yeast content - faster fermentation
• Increasing salt slows fermentation
• Decreasing salt speeds fermentation

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Fermentation Period (contd)

• Proof-box temperatures
• During the critical stage, called the proofing
  stage
• Room or cabinet temperature should be about 80
  F.
• Length of proofing time should be 50-75 minutes
• If humidity is determined by a wet and dry bulb
  thermometer, the spread should be about 6
  degrees F.

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Relative Humidity

• Amount of moisture in the air in comparison with
  the total moisture the air is capable of holding.

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Final Dough Temperature

• Temperature of the dough, when it goes to makeup,
  should be 6 - 7 degrees higher

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Makeup of Dough for Loaves (follow AFRS)

• Divided into uniform pieces
• Must be the same weight
• Rounding the dough
• Rounded for intermediate proof by tucking in the
  raw edges and forming a round piece of dough

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Intermediate Proof

• The rounded pieces of dough is allowed to rest
  between the time the dough is divided and rounded
  and the time it is formed for panning.
• Requires 12 -15 minutes.
• Advantages of intermediate proof
• Achievement of uniform shape
• Facilitates panning
• Makes texture uniform
• Stretches gluten slowly
• Expel excess gas
• Forms a skin on the surface of the dough

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Molding and Panning

• Molding
• Pieces of dough are shaped so that they can rise
  in the pan and form a shaped loaf of bread.
• Pan Greasing
• Purpose - to prevent the bread from sticking.
• Avoid too much grease.

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Pan Proofing the Loaves

• Touch the loaf lightly with one finger tip and
  press slightly
• If an impression made by the tip of the finger
  remains - the loaf is proofed
• If the loaf is still too tight and compact, it
  should be proofed for an additional period of time

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Baking

• The oven temperature and the time required
  depends on size and shape of the loaf
• Effects of baking
• Low oven temperature - opens the grain of the
  loaf
• Too high oven temperature - loaf may burst in a
  rather violent manner
• Use of steam
• Steam of low pressure - under 10 lbs
• Excess steam is objectionable - produces a shiny
  tougher crust

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Cooling of Baked Loaves

• When the internal temperature reaches 208 - 210
  F., the bread is done.
• Place on bread racks at least 1 apart for
  cooling.
• Cooling usually takes 1-1/2 to 2 hours.
• Cool in areas free from drafts.

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Storing and Serving

• Store under conditions that will not dry the
  bread and where temperatures are cool.
• Bread will remain fresh when stored in a cool
  place and in a plastic wrapped bags up to 96
  hours.
• Bread will remain fresh for extended periods of
  time when stored frozen in plastic wrap or bags.

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Short Time Formula

• Developed to meet a critical areas with limited
  bakery space.
• Eliminates both intermediate proof and the final
  loaf-molding operation.
• Batch production time may be reduced from a
  normal period of 5-6 hours to 2-2.5 hours for a
  standard bread formula.
• The baker can roll the rounded pieces into a
  sausage shape and pan.
• Short-time formula is most useful during
  constrained operating conditions.

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Rope and Mold Development in Breads

• Rope - an infection of bread caused by the
  development of spores of a specific type.
• Mold - a spore that infects bread under certain
  conditions of temperature and humidity.
• It is most important that the storage of the
  bread be planned so that no more than 48 hours
  lapse before being consumed.

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Hot Roll Production

• Production of bread rolls
• Less mixing is required.
• Dough is usually softer.
• Richer formula.
• Fat and sugar content
• General Purpose Flour

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Variety Bread Productions

• Rye
• Whole wheat
• Raisin bread
• French bread
• Hot dog buns
• Hamburger buns

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Directions for Hot Roll Production

• Steps are the same as those for bread production.
• Fermentation - depends on the amount of yeast and
  sugar used.
• Scaling and shaping - constitutes the major steps
  in production.
• Proofing - proofing time is very critical.
• Following points should be controlled
• Volume - until it is almost doubled
• Oven proofing - blistered on the surface and
  flattened.

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Special Hot Roll Production Processes

• Short-time roll formula
• Prepare 1-1/2 white bread recipe (D-9)
• Two variations of hot roll
• Wheat type rolls
• Brown and serve rolls

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Hard Rolls

• Must be thoroughly fermented or well aged.
• Strong flour is necessary.
• Varieties
• Round
• French
• Seed
• Bagels
• Follow directions from AFRS for makeup, proofing
  and baking.

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Summary

• What are the basic ingredients of bread?
• What the function of yeast in bread?
• What is the temperature of dough after mixing?
• What is being produced during fermentation?
• What can be used to control dough temperature?
• High oven temperature will cause the loaf of
  bread to do what?

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Any Questions?
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Test for Lesson

1. What ingredient substitute will give bread a
   tender crust?
2. What function does salt effect?
3. What type of yeast does the US Navy use?
4. Name one of the five functions of shortening in
   bread.
5. How do you activate yeast?
6. What temperature should bread dough be after
   mixing?

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Test for Lesson

1. What type of gas is produced during fermentation?
   
2. Before panning the rounded pieces of dough how
   long should they be allowed to rest?
3. What determines temperature and time when baking
   bread?
4. How long will bread last when stored in a cool
   dry place and in plastic bags?
5. What is Rope?
6. What is Mold?

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Test for Lesson
Turn in Answer Sheet now.
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Any Questions?
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