1. Breads
Ch. 22

2. Please use workbook p. 113 to take notes during the presentation

3. Categories of Breads Quick Breads Yeast Breads
Prepare in a short amount of time
Biscuits
Muffins
Popovers
Cream puffs
Pancakes
Waffles
Coffee cakes
Require more time to prepare
Breads
Rolls
English muffins
Raised doughnuts
crullers

4. Selecting and Storing Baked Products
Quick breads and yeast breads are baked products
Freshly Baked – ready to eat
sold in bakeries, in bakery sections of supermarkets, and on supermarket shelves
Brown-and-Serve – partially baked, need a final browning in the oven
sold in bakery sections of supermarkets

5. Selecting and Storing Baked Products
Refrigerated dough – ready to bake
found in refrigerated sections of supermarkets
Frozen dough – require thawing, proofing, and/or baking
Found in freezer section of supermarkets

6. Cost of Baked Products
Cost of baked products depends on the amount of convenience
Ready-to-serve costs more than frozen
Bread costs depend on size, extra ingredients, and brand

7. Storing Baked Products
Store freshly baked items at room temperature or in freezer tightly wrapped
Freezing bread in hot humid weather prevents mold growth
Remove slices from freezer as needed, thaw and eat
Refrigerate products with cream, custard, or other perishable fillings
Keep refrigerated doughs refrigerated or frozen doughs frozen until you plan to bake them

8. Quick Breads Batters Doughs Range in consistency
Pour batters – large amount of liquid and small amount of flour
Pancakes & popovers
Drop Batters – high proportion of flour and low proportion of liquid
Biscuits & muffins
Large amount of flour and small amount of liquid
Can be shaped by hand
Shortcake & rolled biscuits

9. Quick Bread Ingredients

10. Flour Gives structure to baked products
White wheat most often used in baking
All-purpose flour used in most recipes
Self-rising flour – all purpose flour with added leavening agents and salt

11. Leavening Agents Ingredients that produce gases in batters and doughs
Make baked products rise and become light and porous
Baking soda (sodium bicarbonate) – an alkaline ingredient
Used in recipes that contain acidic ingredients
Acids balance the alkali preventing bitter taste
Buttermilk, molasses, brown sugar, vinegar, honey, apple sauce and other fruit, and citrus juices

12. Leavening Agents
Baking Powder – contain dry acid, baking soda, and starch or flour
Using too much will cause too much carbon dioxide and your baked goods will collapse and become small and compact
Steam – produced when liquid ingredients reach high temperatures during baking
Air – incorporated into baked goods by beating eggs, creaming fat and sugar, and beating batters
All baked products contain some air

13. Liquids Water, milk, fruit juices, eggs, and fats
Hydrate protein and starch in flour
Proteins must absorb water to form gluten
Starch must absorb water to gelatinize during baking
Moisten or dissolve ingredients
Baking powder, salt, and sugar
Leaven baked goods when converted to steam

14. Fat Tenderize baked products Aids in leavening
Fat coats the flour particles and causes the dough structure to separate into layers
Aids in leavening
When beaten air bubbles form and the fat traps the air bubbles and hold them

15. Eggs Incorporates air into baked products Adds color and Flavor
Contributes to structure
During baking, the egg proteins coagulate
The coagulated proteins gives the batter or dough elasticity and structure

16. Sugar Adds sweetness to baked products Tenderizes crusts
Aids in browning
In yeast breads, sugar serves as food for yeast
Brown sugar produces baked goods that are moister than products made with granulated sugar

17. Salt Adds flavor to baked products
In yeast breads, it regulates the action of the yeast and inhibits the action of certain enzymes
If yeast breads contain no salt they will produce carbon dioxide too quickly and be difficult to handle and have a poor appearance.

18. Adjusting Ingredients
Baking powder, fat, eggs, sugar, and salt each perform certain functions in baked goods
Some recipes call for more of these ingredients than necessary
Cutting down on unneeded ingredients will result in breads that are lower in calories, fat, and sodium

19. Workbook P. 114
Please take a moment to complete workbook p The chart on p. 390 will help you.

20. Please use workbook p. 115 to take notes during the presentation

21. Food Science Principles
Gluten – a protein that gives strength and elasticity to batters and doughs and structure to baked products
It holds leavening gases which make quick breads rise
Gluten is created from gliadin and glutenin
When you combine wheat flour with a liquid and stir or knead it, the gliadin and glutenin combine to form gluten

22. Example
When you first start to chew bubble gum, it is soft and easy to chew
As you chew the gum, it becomes more elastic, and you can blow bubbles
As you continue to chew for a long time, it becomes so elastic it makes your jaw hurt

23. Gluten Gluten behaves in a similar way
If you mix or handle a batter or dough too much, the gluten will over develop and the bread will be compact and tough
To keep quick bread light and tender, mix only a short period of time

24. Types of Flour
Different types of white wheat flour contain different amounts of gliadin and glutenin
The strength of the gluten produced by each flour differs
In baking, you must use they type of flour listed or the texture will come out wrong
Ex. Yeast breads have a strong gluten structure, cakes have a delicate gluten structure and quick breads fall in between

25. Food Science at Work
Chemical reactions in quick breads produce leavening gases
Baking soda is an alkali, when combined with an acid, it releases carbon dioxide
Acids help neutralize the batter, which would otherwise have a bitter taste and off color
Baking Powders are often double-acting
They release some carbon dioxide when they are moistened, then release most of their carbon dioxide when they are heated

26. Preparing Biscuits Biscuit Method
Involves sifting dry ingredients together in a mixing bowl
Use a pastry blender or knives to cut fat into the dry ingredients
Continue cutting until the particles are the size of coarse cornmeal
Add liquid all at once, and stir until dough forms a ball

27. Preparing Biscuits Dry ingredients Liquid ingredients
Flour, baking powder, and salt
May use self-rising flour, which is a combo of all three
Liquid ingredients
Milk to buttermilk
Drop Biscuits – drop from a spoon onto a greased cookie sheet
Contain higher proportion of liquid
Rolled biscuits – knead the dough, roll into a circle and cut dough with a biscuit cutter and bake on an ungreased baking sheet.

28. Characteristics of Rolled Biscuits
Have an even shape with a smooth, level top and straight sides
Crust is an even brown
When broken open the crumb is white
Moist and fluffy, peels into layers
Under mixed – low volume and rounded top (rough)
Over mixed – low volume and rounded top (smooth)

29. Preparing Muffins Muffin Method
Measure dry ingredients into a mixing bowl
Make a well in the center of the dry ingredients
In a separate bowl, combine beaten eggs with milk and oil or melted fat
Pour all the liquids into the well of dry ingredients
Stir the batter until just moistened

30. Preparing Muffins Dry ingredients Liquid ingredients
Flour, baking powder, salt, and sugar
Fruits, nuts, cheese, and other ingredients may be added
Liquid ingredients
Milk or water, eggs, and fat
After combining ingredients, drop muffin batter into a greased muffin pan and bake

31. Characteristics of Muffins
Thin, evenly brown crust
Top is symmetrical, but looks rough
When broken apart, texture is uniform
Crumb is tender and light
Under mixed – low volume, coarse crumb, and flat top
Over mixed – peaked top, pale slick crust, and when broken apart, narrow tunnels are visible

32. Preparing Popovers Use the muffin method when preparing popovers
Place in a hot oven for the first part of baking
Allows steam to expand walls of the popover
Lower oven temperature to prevent over browning
DO NOT open door to check popovers
This will cause popovers to collapse

33. Characteristics of Popovers
Good volume
Shell is golden brown and crisp
Interior contains slightly moist strands of dough
Under baked – collapses when removed from oven, exterior is soft, interior will be doughy
Over baked – over browned exterior, dry interior

34. Preparing Cream Puffs Cream Puff Method
Bring water and fat to a boil
Add flour and stir vigorously over low heat until the mixture forms a ball
Remove mixture from heat, stir in eggs until mixture is smooth
This mixture is called puff paste

35. Preparing Cream Puffs Drop puff paste onto an ungreased baking sheet
Bake in a hot oven to rise, then lower temperature to prevent overbrowning
DO NOT open door to check cream puffs
This will cause the steam to condense and the cream puffs will collapse

36. Characteristics of Cream Puffs
Good volume
Brown, tender crust
Interior should be hollow
Under baked - collapses when removed from oven, exterior is soft, interior will be doughy
Evaporation of too much liquid will cause cream puffs to ooze fat

37. Storing Quick Breads
Store freshly baked items at room temperature or in freezer tightly wrapped

38. Yeast Breads

39. Please use workbook p. 116 to take notes during the presentation

40. Flour All purpose flour can be used for most yeast breads
Bread flour contains larger amounts of gliadin and glutenin making it ideal for bread machines
This is ideal because the action of the bread machine requires stronger gluten.
Whole wheat, rye, corn, soy, and oat flours have lower protein content than all purpose
This creates loaves that are denser or more compact
These flours are generally used in combination with all purpose flour to create lighter loaves

41. Liquid
Plain water, potato water, milk, buttermilk, fruit juices, applesauce, and cottage cheese
Milk produces a softer crust and helps breads stay fresh longer than water
Temperature of liquids affect yeast cells.
Liquids too cold can stop yeast activity
Liquids too hot can kill yeast
105°F - 115°F

42. Salt Regulates the action of the yeast
Without salt, dough is sticky and hard to handle
When baked loaf will look moth-eaten
Omitting salt can cause the top of the loaf to collapse

43. Yeast
A microscopic single-celled fungus that causes baked products to rise
Available in three forms
Compressed – made from fresh, moist cells that are pressed into cakes
Active Dry – made from an active yeast strain that has been dried and made into granules
Fast-rising – highly active yeast strains that have been dried and made into smaller granules that cause them to act more quickly.

44. Yeast
Active dry & fast acting are both available in foil packets and glass jars
Should be stored in a cool dry place – refrigerate after opening
Buy in small quantities and use promptly – may be frozen
Using too much yeast will cause dough to rise too quickly
Excess yeast gives bread undesirable flavor, texture, and appearance

45. Sugar Types – granulated, brown sugar, honey, molasses
Influence browning, flavor, and texture
Provide extra food for the yeast
Too much sugar will cause dough to rise more slowly
Bread machines have special cycles for sweet breads

46. Fat Increases the tenderness of yeast breads
Fat is optional in some traditional recipes (made by hand) but is required in bread machine recipes
Most use solid fat (lard, butter, margarine, shortening) but some call for oil

47. Eggs Add flavor and richness to breads Add color and improve structure
Adding an egg to recipes that call for whole grain flour will improve structure and volume.
Eggs are considered a liquid ingredient in yeast breads
If you add an egg to the recipe decrease the liquids by ¼ cup

48. Other Ingredients Added to yeast breads for flavor and variety.
Suggestions:
Raisins
Nuts
Cheese
Herbs
Spices