Bread

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Bread A basic food worldwide

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Bread. A basic food worldwide. What is bread?. Bread is a staple food prepared by baking a dough of flour and water. It is popular around the world and is one of the world's oldest foods. - PowerPoint PPT Presentation

Transcript of Bread

Page 1: Bread

BreadA basic food worldwide

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What is bread?

• Bread is a staple food prepared by baking a dough of flour and water.

• It is popular around the world and is one of the world's oldest foods.

• The virtually infinite combinations of different flours, and differing proportions of ingredients, has resulted in the wide variety of types, shapes, sizes, and textures available around the world.

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What is bread?

• Bread may be served in different forms at any meal of the day, eaten as a snack, and is even used as an ingredient in other culinary preparations.

• Bread is not only part of the meal, but on occasion the vessel or carrier for food (burritos, gyros, pizza).

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The meaning of bread

• As a basic food worldwide, bread has come to take on significance beyond mere nutrition, evolving into a fixture in – religious rituals: communion, Passover– secular cultural life: panem et circenses

(bread and games), bread and salt as welcome to guests, bread riots

– language: “breadwinner”, “breadbasket of Europe.”

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Unleavened or Leavened?

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Unleavened Bread

• Unleavened bread can refer to a wide variety of breads which are not prepared with leavening agents. Unleavened breads are generally flatbreads, however not all flatbreads are unleavened.

• Examples are: Matzo, roti, and tortillas.

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Leavened Bread

• Leavening is the process of adding gas to a dough before or during baking to produce a lighter, more easily chewed bread.

• Most bread consumed in the West is leavened.• Most common leavening agents are: – Yeast– Sourdough– Baking powder/soda

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Yeast

• The most commonly used yeast is a species used for fermenting alcoholic beverages.

• Yeast ferments some of the carbohydrates in the flour, including any sugar, producing carbon dioxide (gas), which creates bubbles in the dough.

• Commercially available yeasts are bakers yeasts (from a pure culture) for even fermentation.

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Yeast

Dough before Dough after Dough after proofing first rising. first rising. in tin, ready to bake.

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Which yeast can I buy?

• Active Dry yeast is dried yeast in a semi dormant state. It needs to be activated/hydrated.

• Fresh yeast is ready, but has a short shelf life.

• Rapid Rise yeast/Perfect Rise yeast, ready to use with dry ingredients, no hydration necessary.

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Sourdough

• Sourdough is a type of bread produced by a long fermentation of dough using naturally occurring yeasts and lactobacilli.

• Compared to yeast breads, it usually has a mildly sour taste because of the lactic acid produced by the lactobacilli.

• Sourdough breads are made with a sourdough starter. The starter cultivates yeast and lactobacilli in a mixture of flour and water, making use of the microorganisms already present on flour/air.

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Sourdough• A starter may be

maintained indefinitely by regular additions of flour and water. Some bakers have starters several generations old, which are said to have a special taste or texture.

• It is possible to obtain existing starter cultures or to begin a new one.

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Chemical Leavenings

• Chemically leavened breads are called quick breads and soda breads.

• A simple technique for leavening bread is the use of gas-producing chemicals.

• This method has been around since the 1850s.Before that all breads were leavened with yeast or sourdough.

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Quick Breads – Soda Breads

• There are two common methods. – The first is to use baking powder or a self-rising

flour that includes baking powder. – The second is to include an acidic ingredient such

as buttermilk and add baking soda; the reaction of the acid with the soda produces gas.

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Flour

• Flour is a product made from grain that has been ground to a powdery consistency.

• Flour provides the primary structure to the final baked bread.

• While wheat flour is most commonly used for breads, flours made from rye, barley, maize, and other grains are also commonly available.

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Wheat

• Almost all breads contain some amount of wheat.• Wheat flour, in addition to its starch, contains several

protein groups. When flour is mixed with water, the water-soluble proteins dissolve, leaving the water unsolvable proteins (glutenin and gliadin) to form the structure of the resulting bread.Through kneading networks of protein are produced known as gluten.

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Which Wheat is which?• White bread is made from flour

containing only the central core of the grain (endosperm).

• Brown bread is made with endosperm and 10% bran; this is commonly labeled in America as wheat bread (careful, coloring).

• Whole-wheat bread contains the whole of the wheat grain (endosperm, bran, and germ). It is also referred to as "whole-grain" or "whole-meal bread."

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Other ingredients

• Liquids: usually water, but for specialty bread milk, cream, or beer are used

• Salt• Sweetener: sugar, molasses, honey etc.• Eggs: many sweet breads contain eggs for extra

richness• Herbs and Spices