1. Bread and Hot Rolls

2. 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.
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. 2

3. 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.
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. 3

4. Bread Ingredients Flours Water Salt Yeast Sugar Shortening Milk Eggs
Spice and Flavorings
Flours
Water
Salt
Yeast
Sugar
Shortening
Milk
Eggs
Spice and Flavorings

5. 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.
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. 5

6. 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.
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. 6

7. 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.
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. 7

8. 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.
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. 8

9. Yeast Microscopic one celled plant. Types used in the Army Functions
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.
Microscopic one celled plant.
Found everywhere in nature where sugar is present and aids in the process of fermentation.
Types used in the Navy
Active dry
Functions
Leaving agent
Fermentation
CO2 and alcohol are produced
Effects depend upon amount used and temperature of the water. 9

10. 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.
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. 10

11. 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
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 11

12. Sugar Type Functions Characteristics change when heated
Refined granulated sugar
Functions
Flavor
Color
Characteristics change when heated
Tenderizer
Taste
Feeds the yeast
Type
Refined granulated sugar
Functions
Flavor
Color
Characteristics change when heated
Tenderizer
Taste
Feeds the yeast 12

13. Shortening Type – Hydrogenated (solid) Functions Provides volume
Freshness
Flavor
Texture
Color, depending upon sugar content
Type – Hydrogenated (solid)
Functions
Provides volume
Freshness
Flavor
Texture
Color, depending upon sugar content 13

14. Milk Type - Conventional non-fat dry milk Functions Provides volume
Flavor
Texture
Color
Sugar content
Type - Conventional non-fat dry milk
Functions
Provides volume
Flavor
Texture
Color
Sugar content 14

15. Eggs Type Provides Shell eggs Frozen whole eggs (bakery type)
Dehydrated eggs
Provides
Richness
Flavor
Improved texture
Type
Shell eggs
Frozen whole eggs (bakery type)
Dehydrated eggs
Provides
Richness
Flavor
Improved texture 15

16. Spices and Flavors Function
Adds flavor or variety to the baked product
Too much may retard fermentation
Function
Adds flavor or variety to the baked product
Too much may retard fermentation 16

17. 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
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

18. 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.
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. 18

19. Formulas for bread and yeast raised products (cont’d)
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.
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.

20. Bread Production Combining ingredients
Yeast is suspended in water at about ° 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.
Combining ingredients
Yeast is suspended in water at about ° 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. 20

21. 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
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 21

22. 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.
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. 22

23. 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%
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% 23

24. Fermentation Period (cont’d)
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
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 24

25. Fermentation Period (cont’d)
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
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 25

26. Fermentation Period (cont’d)
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
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 26

27. Fermentation Period (cont’d)
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 minutes
If humidity is determined by a wet and dry bulb thermometer, the spread should be about 6° degrees F.
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 minutes
If humidity is determined by a wet and dry bulb thermometer, the spread should be about 6° degrees F. 27

28. Relative Humidity
Amount of moisture in the air in comparison with the total moisture the air is capable of holding.
Amount of moisture in the air in comparison with the total moisture the air is capable of holding. 28

29. Final Dough Temperature
Temperature of the dough, when it goes to makeup, should be degrees higher
Temperature of the dough, when it goes to makeup, should be degrees higher 29

30. 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
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 30

31. 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 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
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 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 31

32. Molding and Panning Molding Pan Greasing
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.
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. 32

33. 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
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 33

34. 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
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 34

35. Cooling of Baked Loaves
When the internal temperature reaches ° 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.
When the internal temperature reaches ° 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. 35

36. 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.
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. 36

37. 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 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.
Developed to meet a critical need aboard Navy ships 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 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 at-sea operating conditions. 37

38. 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.
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. 38

39. Hot Roll Production Production of bread rolls Less mixing is required.
Dough is usually softer.
Richer formula.
Fat and sugar content
General Purpose Flour
Production of bread rolls
Less mixing is required.
Dough is usually softer.
Richer formula.
Fat and sugar content
General Purpose Flour 39

40. Variety Bread Productions
Rye
Whole wheat
Raisin bread
French bread
Hot dog buns
Hamburger buns
Rye
Whole wheat
Raisin bread
French bread
Hot dog buns
Hamburger buns 40

41. 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.
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. 41

42. 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
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 42

43. 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.
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. 43

44. 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?
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? 44

45. Any Questions? 45

46. Test for Lesson
What ingredient substitute will give bread a tender crust?
What function does salt effect?
What type of yeast does the US Navy use?
Name one of the five functions of shortening in bread.
How do you activate yeast?
What temperature should bread dough be after mixing? 46

47. Test for Lesson What type of gas is produced during fermentation?
Before panning the rounded pieces of dough how long should they be allowed to rest?
What determines temperature and time when baking bread?
How long will bread last when stored in a cool dry place and in plastic bags?
What is Rope?
What is Mold? 47

48. Test for Lesson
Turn in Answer Sheet now. 48

49. Any Questions? 49