Breads Oven-tender-tends stationary or rotary hearth oven that bakes breads, pastries, and other...
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Transcript of Breads Oven-tender-tends stationary or rotary hearth oven that bakes breads, pastries, and other...
Breads
Oven-tender-tends stationary or rotary hearth oven that bakes breads,
pastries, and other bakery products
Selecting and Storing Baked Products
• Freshly baked• Brown-and-serve• Refrigerated dough• Frozen doughs
• Cost of baked products
• Storing baked products
• Quick breads may be made from batter or dough
Quick Breads
• Batters range in consistency from thin liquids to stiff liquids
• Dough-higher proportion of flour
• Stiff enough to shape by hand
• Ingredients• Flour, leavening agents,
liquid, fat, eggs, sugar, and salt
Yeast Breads
• Ingredients• Flour-all purpose • Bread flour contains
larger amounts of gliadin and glutenin, produces the strongest and most elastic gluten of all the white wheat flours
• Whole wheat• Non-wheat flour• Rye • Soy• Corn• oat
Ingredients
• Liquid-water, potato water, or milk
• Salt-regulates the action of the yeast and inhibits the action of certain enzymes in the flour
• Yeast-is a microscopic, single-celled plant used as a leavening agent in yeast breads.
• Three forms: compressed• Active dry; fast-rising
Ingredients
• Fat• Tenderness of yeast
bread• Solid fat
• Sugar, brown sugar, honey and molasses
• Influence browning flavor, and texture
• Provide extra food for the yeast
• Eggs• Add flavor and richness• Add color and improve
the structure
Other ingredients
• Raisins• Nuts• Cheese• Herbs• Spices• Add flavor and variety
• Mixing methods for yeast breads
• Traditional methods• One-rise• Mixer method; batter method
Food Science Principles of Preparing Yeast Breads
• Kneading• Kneading develops
most of the gluten• To knead-press the
dough with the heels of the hands, fold it, and turn it.
• Must rhythmically repeat this motion until the dough is smooth and elastic
• Fermentation process that takes place when yeast cells act on sugars to produce carbon dioxide and alcohol enzymatically controlled
Food Science
• Punching the dough-release some of the carbon dioxide
• Shaping let rise a 2nd time
• Bake• Baking time varies
according to the kind of dough and size
• Characteristics of Yeast Bread
• Large volume and a smooth rounded top
• Surface is golden brown
• Sliced the texture is fine and uniform
• Crumb is tender and elastic
Timesaving Yeast Bread Techniques
• Cool-rise dough• Refrigerator dough• Freezer dough• Bread Machines• Microwaving yeast
Breads
Yeast Bread Variations
• Add variety to yeast bread by combining white flour with whole wheat flour, rye flour, or cornmeal.
• Add dry fruits, nuts, herbs, or cheese to basic dough
• Brush the tops of the loaves with butter and sprinkle