1. Grain: Breads and Cereal Products

2. What are some different types of grain?
Wheat
Corn
Rice
Barley
Oats
Rye
Grain: kernels, seeds or plants known as cereal grasses
Gain products include:
Bread
Cereal
Rice
Pasta

3. Grain products are a good source of …
Carbohydrates = Energy
Incomplete protein
B Vitamins for growth and health
Iron for healthy blood cells
Phosphorus for strong bones and teeth
And are typically low in fat, sugar, and sodium
This can be affected depending on how they are processed, prepared, and served

4. Parts of the Grain Kernel
Bran: outer covering of the kernel that contains fiber and B vitamins
Endosperm: mostly made up of protein and carbohydrates
Germ: sprouting section from which a new plant can grow. It contains minerals, B vitamins and fat

5. Which parts of the grain go in which grain products?
Whole Grain: Includes all 3 parts
Includes rice, oatmeal, whole wheat flour products
Contain most of the original nutrients
Good source of fiber
Endosperm Only
All-purpose flour
Products are often enriched with vitamin B and iron to make up for all the lost nutrients
Bran only
Example Bran Cereal
Most are a combination

6. Principles of Baking

7. Flour
Provides proteins and starch that make up the STRUCTURE of the baked product
Structure is created by two proteins found in flour: Gliadin and glutenin
When you add water the proteins create GLUTEN which gives strength and elasticity

8. Types of Flour
Bread: contains the most gliadin and glutenin. Strongest and most elastic gluten
All-Purpose: gluten in not as strong
Cake: least amount of gluten use it for light delicate texture
Self-Rising: has a leavening agent and salt added
Others: Whole Wheat, potato, buckwheat, Rye, Soy, Rice
Store it in a cool dry place, in an airtight container
USE THE CORRECT FLOUR FROM THE RECIPE:
If you use bread flour for a cake it would be tough and elastic.
A bread made from cake flour would not have enough gluten to support the structure of the bread.

9. Leavening Agents
Make a products rise by causing air or gas to be trapped in the mixture, making it light and porous
Store leaving agents in a cool, dry place
Don’t use after the use buy date, or it may not work correctly

10. Trapped Air Air is trapped in the mixture Sift Flour
Beat eggs or batter
cream sugar and butter,

11. Steam Product must be baked at a high temperature
The high heat causes the water in the mixture to turn to steam and the product rises
EX: Cream Puffs and Popovers

12. Chemical Leavening
Baking Soda: releases carbon dioxide when combined with an acid and heated
Naturally Acidic Foods: Buttermilk, yogurt, citrus juice
Baking Powder: a combination of baking soda and an acid. Releases carbon dioxide when moistened and heated
If you do not have Baking
Powder: Mix 2 parts cream
of tartar and one part baking
soda

13. Yeast
Yeast: a microscopic single-celled plant that gives off gas as it grows,
It reproduces quickly if it has warmth and moisture (heated in water between degrees) and food ( add a little sugar)

14. Leavening Agents Leavening Agents work together with gluten
As the batter or dough is mixed the gluten strengthens and forms an elastic mesh.
The air or gas forms tiny cells or pockets within the mesh
When it is baked the heat causes the air and gas to expand causing it to rise

15. Liquids: Ex: water, milk, fruit juices, eggs, and fats Add Moisture
Help form gluten
Dissolves ingredients such as baking powder, salt and sugar
They can be a leavening agent
Steam

16. Fats and Oils Make products rich and tender
The fat coast the flour and causes the dough structure to separate into layers.
When you beat fat, air bubbles form and the fat with trap these air bubbles
Add flavor and help brown the crust

17. Fat and Oil Examples: Butter Margarine Vegetable Oil Shortening
You cannot interchange liquid and solid fats
Store Butter and margarine in the fridge
Store Shortening and oil in a cool dry place
If oil is refrigerated it thickens and becomes cloudy

18. Sweetners Gives sweetness to the baked product Helps tenderize
Helps crust brown
Serves as food for yeast
Brown sugar makes product more moist than granulated sugar

19. Sweetners Examples Granulated sugar ( white table sugar)
Brown Sugar: granulated sugar with molasses added
Powdered or Confectioner’s sugar (Fine Texture)
Honey: liquid sweetener
Artificial Sweeteners: only use in recipes if called for

20. Eggs Leavening agent: Help incorporate air when you beat them
Add color, flavor, and richness
Contribute to structure: help bind mixture together so they don’t separate

21. Salt Adds flavor, flavor enhancer
Regulates the action of the yeast and keeps it from developing Carbon dioxide too quickly.
If there is no salt, dough could be difficult to handle and would result in a poor appearance

22. Flavorings
Chocolate
Spices
Herbs
Extracts: Vanilla and Almond

23. How ingredients are combined
Proper mixing helps to give the desired texture
Dough: thick enough to be shaped by hand or cut into shapes
EX: Biscuits, cookies, pie crust, and some breads
Batter: thin enough to be poured or dropped from a spoon
EX: Pancakes, muffins, and cakes

24. Successful Baking
Use exact ingredients: each type of flour, leavening agent and fat works differently and gives a different flavor an texture
Measure Accurately: a few drops of an ingredient can be the difference between success and failure
Use the correct type and size of pan: if too small it will overflow, if too large it may be thin and will not brown on top
Following Mixing Directions
Use the correct oven temperature: Too high can cause overbrowning, poor volume and tough texture. Too low can cause pale color, soggy texture, and a sunken center.

25. How can you be a successful baker?

26. Setting Oven Temperature
Most recipes call for a shiny metal pan
If you use a dull pan lower the temperature by 10 degrees
If you use a glass pan, lower the temperature by 25 degrees
Preheat the oven 10 minutes before you begin

27. Preparing Pans Some recipes call for greased others ungreased
When greasing pans use unsalted shortening, butter, or cooking spray
Salt in the butter can cause overbrowning
You may also have to flour the pan with makes the product easier to remove since the fat keeps it from soaking into the crust.
(Sprinkle 1 T Flour and gently turn and tap the pan until all surfaces are covered. Dump out excess)

28. Placing Pans in the Oven
Wipe sides and bottom to remove any food particles that may burn
Air must be able to circulate
If one pan place it in the center
If baking several use 2 racks and stager the pans. Leave at least 1 inch between all pans and between pans and the oven wall.

29. One
Two
Pan Placement
Three
Four

30. Removing Baked Products from the Pan
May need to take a knife around the edge of the pan
Some should be taken out immediately after removed from the oven
Others must cool first
Place them on a cooling rack once removed

31. Storing Bread
Store wrapped up or in an air tight container at room temperature
Use within a few days or freeze them

32. Day Two

33. May be rolled out and cut
Biscuit Method
May be rolled out and cut or
dropped from a spoon

34. Biscuit Method

35. Biscuit Method
Under mixed: Low volume and rounded top slightly rough crust
Over mixed: low volume and rounded top but the top is smooth. The crumb is tough and compact
Doneness:
Even shape with smooth and level top
Light brown on top, the sides will be a lighter, creamy color
The sides should be straight.
The biscuits should double in side

36. Muffin Method
Used for muffins, pancakes, waffles, cornbread, and some loaves (Banana Bread)
The batter is only mixed enough to moisten the dry ingredients
The batter should be lumpy not smooth

37. Muffin Method

38. Muffin Method Under Mixing: Low volume Flat top Crumb is Course
Over Mixing:
Irregular shape
Peaked top
Tough Crust
Tunnels
Doneness:
Crust should be golden brown, slightly rough and shiny
The sides of the quick bread should have pulled away slightly from the pan
When the top is tapped gently , it should feel firm

39. YEAST BREADS

40. Types of Yeast
Compressed: made from fresh moist yeast cells, must refrigerate
Active Dry: active yeast that has been dried and mad into granules
Fast-Rising: highly active yeast
Store in cool dry place and refrigerate after opening

41. Tips to prepare yeast breads
Be sure to follow the recipe exactly!!!!
Be sure that the water you add the yeast to is between degrees
If it is too cold it will not activate the yeast
If too hot it will kill the yeast

42. Kneading Done after ingredients have been mixed
Helps to develop gluten
To knead, press the dough with the heels of the hands, fold it, and turn it.
You must repeat this motion until the dough is smooth and elastic

43. Fermenting Allow you dough to rest in a warm place after kneading
During this resting time, the yeast acts upon sugars in the bread to form alcohol and carbon dioxide
The alcohol will evaporate and the carbon dioxide will cause the bread to rise

44. Fermenting The Dough should double in size
If you stick two fingers in the dough and the indent remains it has risen enough
The ideal temperature for bread to rise is between degrees

45. Punching the Dough
After 1st rising, you must punch it down to release some carbon dioxide
Punch down by firmly punching into the dough
Then fold the edge of the dough to the center
Next, turn the dough over so the smooth side is on top.
After this some dough need to rise a second time

46. Shaping
After punching the dough use a sharp knife to divide it into portions as the recipe directs
Allow the divided dough to rest 10 minutes so it will be easier to shape and handle
There are a variety of shapes you can make besides a loaf
Cover the loaf or shape with a towel and allow it to double in size again in a warm, draft free place.

48. Baking
Times and temperatures will vary depending on the size of dough and shape
Place in a hot oven
During the first few minutes the dough will rise dramatically this is known as oven spring
Some recipes will require you to reduce the temperature after oven spring to preventing overbrowning of the crust

49. Crust of the Matter
Crackly, shiny crust: This is brought about by steam. Boiling water in a cast iron skillet in the bottom of the oven, throwing ice chips into a cast iron skillet in the bottom of your oven, spraying the dough with water before putting it in the oven .You can also use a wash of water with a little cornstarch mixed in during the last five minutes of baking.
Soft crust: This is as easy as not introducing extra steam or water. Don’t spray the dough, and don’t make steam. Another way of getting a soft crust and also imparting some flavor is to brush the crust with butter when you remove it from the oven.
Golden, shiny crust: Apply an egg wash (egg and a little water beaten together) before baking.
Soft, sweet crust: brush with milk with a little sugar dissolved in it before baking.
Sweet, sticky crust: brush the crust with simple syrup or honey right when it comes out of the oven
Shiny, soft crust: brush the bread with olive oil before and after baking

50. Cooling
Once removed from the oven remove from pan and place on cooling rack
Cool the bread before slicing or storing

51. Characteristics of Yeast Breads
If over or underworked it may have a low volume because carbon dioxide has leaked out
If it rises for too long it may over expand and the op of the loaf may be sunken while overhanging on the sides
If bread has not risen enough it may have large cracks on the sides of the loaf and the texture is compact.
Large volume and a smooth rounded top
The surface is golden brown
The texture should be uniform
Crumb is tender and springs back when touched

52. Day Three

53. Other Grain Products Bagels Pita Tortillas Breakfast Cereals Oatmeal
Rice
Pasta

54. Rice Types Types of processed rice:
Brown Rice; Whole grain, has a rich nutty flavor and chewy texture
Enriched Rice: white rice, has less fiber
Instant Rice: precooked, rinsed, and dried. Takes the shortest amount of time
Wild Rice: is not really rice, it is the seed of a grass that grows in Minnesota and Canada.
Some rice also comes with seasoning mix or sauce
Types
Long grain: dry and fluffy
Short grain: moister kernels that stick together

55. Pasta Comes in over 220 different shapes
Pasta dough is made from semolina, which is produced from durum wheat
it gives it is nutty flavor and form shape
Noodles contain eggs for added tenderness
You can buy dried, refrigerated or frozen fresh, and frozen cooked pasta

57. Cooking Pasta and Rice
Both products are cooked in water and as they cook they absorb water and swell to double or triple their size
For example 1 c of rice becomes 3 cups
Undercooked grains are hard or chewy
Overcooked grains are soft and sticky
Do not rinse grain products before or after cooking because this rinses away valuable nutrients
When cooking rice stir as little as possible , stirring scrapes the starch off the grain, making it sticky

58. Preparing Rice
You want tender, fluffy kernels that still hold their shape
White rice: 1 part rice 2 parts water
Rice should absorb all the water
Brown rice requires the same, but will take twice as long to cook unless you soak it first
Soaking softens the bran so that the rice can absorb the cooking liquid more quickly
Instant Rice: add rice to boiling water, remove it from pan and let it absorb

59. Preparing Pasta Bring water to a boil first
Use 2 quarts of water for every 8 oz of pasta
You may add 1 t of salt
Add the pasta to boiling water. It should remain boiling or pasta may stick together
Adding 1 T of oil may keep them from sticking
Cook for time designated on container: it depends on the shape
Simmer until tender but firm in the center (al dente) and drain.
It should be soft but hold its shape
Do not rinse after draining or water soluble nutrients can be lost.

60. Microwave Cooking
Typically takes the same amount of time as conventional cooking, because the product needs time to absorb the water
They are also more likely to burn or stick
be sure to use dishes that are large enough to prevent boil-over's
Cover the foods
Be sure to allow them to cool before serving (Hot Spots)