Yeast Breads Chapter 17

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 2 Yeast Bread Characteristics Leavened with yeast Good quality bread Fine texture Thin cell walls Uniform grain Elastic crumb Light, large volume in relation to weight

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 3 Ingredients Yeast Flour Liquid Salt Fat and sugar Not necessary in every recipe Dough conditioners and other ingredients

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 4 Yeast A microscopic one-celled plant Excessively hot of temperatures will kill yeast Kinds or source of yeast Instant quick-rising active dry yeast Active dry yeast Bread machine yeast Compressed or fresh cake yeast Starters or sponge

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 5 Flour Amount of flour given on recipe is not exact Can vary with humidity levels Handle dough during kneading to minimize amount of flour added Wheat flour produces viscoelastic dough Gluten produced from proteins in flour Glutenin and gliadin

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 6 Types of Flour Bread flour preferable A high protein flour made from hard wheat Whole wheat flour Bran in whole wheat will interfere with gluten development Rye flour Usually mixed with wheat flour for better gluten development

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 7 Liquid Hydrates flour proteins and contributes to development of gluten Dissolves other ingredients Sugar and salt Liquids in bread include Water Milk – must be scalded Eggs

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 8 Sugar Not an essential ingredient in yeast breads Sugar functions Increases rate of fermentation If large amount of sugar, then represses action of yeast Adds sweetness Promotes browning

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 9 Fat Not an essential ingredient in yeast bread Functions Facilitates dough handling Increases keeping quality of bread Improves loaf volume and texture Increases tenderness

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 10 Salt Adds flavor Retards yeast fermentation Too much salt can prevent rising of bread Firms gluten structure Bread without salt Crumbly Overlight

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 11 Dough Conditioners Often added to commercial yeast doughs Ascorbic acid Calcium iodate Azodicarbonamide Calcium peroxide Produce bread with Finer texture Better volume Softer crumb

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 12 Other Ingredients Emulsifiers Enhance dough conditioners Produce flexible dough Produce finer and softer crumb Include lecithin, mono- and diglycerides, and others Enzymes Retard staling Enhance bread crust color Softer crumb Include amylases and proteases

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 13 Mixing and Handling Mixing and kneading important for high quality bread Methods of mixing Straight dough Sponge method Batter method Automatic bread machines

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 14 Kneading Essential for development of strong elastic gluten strands Methods Kneading by hand Kneading by machine During kneading manage amount of flour used Dough should be soft but not sticky Too much flour = dry, stiff dough

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 15 Fermentation Time between start of mixing and molding or shaping of dough Fermentation reaction Glucose + Yeast Ethanol + Carbon Dioxide Favorable conditions Moist, warm environment When dough has doubled in size Punch down and allow to rise a second time or shape into rolls or loaves

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 16 Fermentation If allowed to ferment too long Poor oven spring Flat or sunken top Coarse grain and thick cell walls Unpleasant sour odor Crust may brown poorly Inadequate fermentation Thick cell walls Heavy and small volume Less tender

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 17 Proofing Final rising of dough after dough has been shaped Place in oven once dough has doubled in size

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 18 Decorative Finishes Applied after shaping but before proofing Glazes or Washes Whole egg and water – shiny crust Whole egg and milk – shiny soft crust Milk or cream – soft crust Water – crisp crust Slashes

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 19 Baking Bread Conventional Loaves – lower oven temperature Rolls – higher oven temperature Microwave baking Frozen yeast doughs Oven spring Sharp rising in first few minutes

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 20 Rolls and Other Breads Rolls Often higher in sugar and fat than loaf breads Bake at higher temperatures Whole grain breads Whole wheat – red wheat Whole wheat white – white wheat High fiber breads Use of other flours Specialty and artisan breads

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 21 Staling of Bread The changes that occur after baking Firmness of crumb Less moisture Loss of flavor Crumbly texture Development of leathery crust Occurs more quickly if refrigerated Store at room temperature or freeze Warming can reverse effects of staling To large extent - caused by retrogradation of amylopectin

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 22 Bread Spoilage Commonly by mold Contamination after baking Refrigeration retards mold growth but promotes staling Rope Bacterial contamination Originates in flour