Breads Unit

1. Breads Unit

2. Baked Product • Quick breads • Muffins, biscuits, pancakes, waffles, popovers • Yeast breads • Sandwich bread, pizza crust, pita bread, rolls, pretzels, pastries, doughnuts, croissants, and bagels • Cakes • Cookie • Pastries – pies

3. Selecting Baked Products • Freshly baked items • Brown-and-serve baked goods • Refrigerated Doughs • Frozen doughs and baked goods

4. Storing Baked Products • Air tight packaging • Room temperature • Freezer • Prevents molding • Product may dry out – bread is best for toast

5. Cost of Baked Products • Depends on the amount of convenience • Baking items at home = cost can vary depending upon the item • The overall taste will increase • Breads Differ In: • Size variation • Watch the serving size! • Extra ingredients • Add to flavoring but can increase the cost • Brand • Sarah Lee vs Great Value

6. Baking tips • Oven temps • Correct temps help baked goods rise properly • Too hot – crust will form too quickly • Too low – rises too fast and gases escape before the structure is ready • Preheat: turn oven on about 10 minutes before using to the desired temp • Choosing pan • Use right depth – too deep or too shallow – may not rise properly • Dark pans – will burn items

7. Baking tips cont. • Prepare the pans • Follow the directions on each recipe • Do not grease the pan when making a high-fat recipe • Grease and flour – rub solid fat on pan and then dust with flour • Spray with cooking spray • Line with paper – foil or parchment paper • Not wax paper

8. Baking tips cont. • Baking • Heated air circulates around the pans freely • 1 inch space between pans and walls • Hot spot: area of concentrated heat that can cause uneven baking and browning • From over crowding the pans • Conventional oven - most recipes are set for this style of oven

9. Baking tips cont. • Baking cont. • Convection oven • Creates a continuous current of hot air that speeds some chemical reactions in foods • Product brown faster and lose less moisture • Baked good rise more quickly • Reduce temp by 25 to 30 degrees • Reduce baking time by 1/3 • Microwave oven – does not work for baking

11. Baking tips cont. • Remove baked products from pans • Muffins immediately unless recipe states • Prevents over baking • Wire cooling rack to promote quick cooling • Solid surface will hold heat and collect moister • Remove cakes and breads • Loosen – run a knife or spatula around the edges • Flip – place wire rack on top and then sandwich flip • Lift – lift pan off • Flip again – setting items up right • Cool – on top of rack

12. Quick Breads

13. Types of Quick breads • Batter: range in consistency from thin to stiff liquids • Pour Batters: thin batter • Larger amount of liquid and small amount of fat • Examples: Pancakes and popovers • Drip Batter: stiff batter • High proportion of flour • Can drop them from a spoon • Examples: biscuits and muffins

14. Types of Quick breads cont. • Dough: Higher proportion of flour • Stiff enough to shape by hand • Soft dough - shortcake and biscuits • Stiff dough - rolled cookies and pastry

15. Ingredients for quick breads • Flour: gives structure to baked products • All-Purpose Flour: most common • Self-Rising Flour: with leavening agent and salt • Leavening agents: ingredients that produce gases in batters and doughs • Gases rise the product - light and porous • Baking soda: a sodium bicarbonate • Baking Powder: dry acid or acid salt, baking soda, starch • Carbon dioxides: Chemical reaction between ingredients and baked products • Steam and air

16. Ingredients for quick breads cont. • Liquids: hydrate the protein and starch in flour, moisten or dissolve ingredients, & creates steam • Proteins and water will later form gluten • Examples: water, milk, juice, eggs, and fats • Fat: tenderizing agent • Fat coats the flour and forms layers

17. Ingredients for quick breads cont. • Eggs: help incorporate air into baked products when you beat them • Add color, flavor, and structure • Egg proteins coagulate and give batter/dough elasticity and structure • Sugar: sweetness, tenderize, & helps crust brown • Salt: flavor and regulates action of yeast * Reducing all of these ingredients will result in a lower fat, lower sodium, and lower calorie diet.

18. Food Science Principles • Gluten: protein that give strength and elasticity to batters and dough and structure to baked products • Mixing and stirring • Quick breads light and tender, mix them for only a short time and handle them carefully • 10 strokes • Baking Powder: double-acting • Release some carbon dioxide when moistened but most released when heated

19. Preparing Biscuits • Biscuit Method: • Sift dry ingredients • Cut in: to mix solid fat and flour using a pastry blender of two knives s and cutting motion • Disperses fine fat particle in the dough, during baking the fat melts between layers of flour and its liquid content turns to steam, giving rise to a flaky biscuit • Add liquid all at once • Stir until the dough forms a ball

20. Preparing Biscuits cont. • Different styles of biscuits • Rolled Biscuits: • Biscuit method • Roll the dough 8 to 10 times or pat into a circle • Cut with a biscuit cutter • Up and down motions (no twisting) • Gather leftover dough and prepare for a second cutting • Handle it as little as possible so it remains tender and flaky

21. Preparing Biscuits cont. • Different styles of biscuits cont. • Drop Biscuits: • More liquid in proportion to flour than rolled biscuit • Not kneaded or rolled • Oil sometimes replaces solid fat • Uses the muffin method of mixing • More mealy than flaky (crumbly) • Drop a spoonful of the mixture onto a greased cookie sheet or muffin tins • Could also drop biscuits onto casseroles as a topping

22. High Quality RolledBiscuit • Flaky layers • Level tops • Straight sides

23. Problems with Biscuits • Under Mixed – low volume, rounded top, slightly rough crust • Over Mixed – low volume, rounded smooth top, tough and compact

24. Preparing Muffins • Muffin Method: • Mix dry ingredients • Make a well in the center of dry ingredients • In separate bowl combine beaten eggs with milk and oil, pour into the well • Stir just until the dry ingredients are moistened • Hardly no stirring = batter will still have lumps • Examples: • Waffles, pancakes, popovers, and some coffee cakes

25. High Quality Muffin • Evenly lightly browned • Rounded pebbly tops • Symmetrical or balanced shape • Fine light and tender inside • Tender, light crumbs • Uniform texture

26. Problems with Muffins . . . • Under Mixed = low volume, flat top, crumb is course • Over Mixed = peaked top, slick crust, broken apart narrow open areas called tunnels

27. Popovers • Hallow Center - can be filled • Pudding, cool whip, drizzle with chocolate • Do not open the door because it can cause the steam to leave the popover and collapse • Biggest problem with popovers is insufficient baking • Popover should be crispy with a moist middle

28. Cream Puffs • Hollow shell with crisp walls • Can be Filled • Dough is called puff paste • Éclairs - elongated cream puff filled with custard • Requires a Special Mixing Method • Bringing water and fat to boil, add flour, stir vigorously over low heat until the mixture forms a ball, remove from heat, stir in eggs until mixture is smooth • Cook at high temp then back it down • Allows the middle to finish cooking

29. Pancakes • Muffin method • Use a hot griddle • Ready for turning – look for dry edges and bubbles starting to break on top • Cook until underside is golden • Best served warm • Can reheat but maybe chewy • Kids – make extras and freeze them, warm them up in the microwave, add a little butter, easy for breakfast and snacks

30. Yeast Breads

31. Ingredients for Yeast Breads • Flours • All-purpose • Bread flour: Contains larger amounts of gliadin and glutenin • Gliadin and Glutenin makes a stronger and more elastic gluten • Whole Wheat or Nonwheat flour: • Examples: rye, soy, corn, and oat • Lower protein - produce denser loaf

32. Ingredients for Yeast Breads cont. • Liquid • Warm liquids used in yeast bread • Too high kills the yeast cells • Too low temp can slow or stop yeast activity • Salt: Regulates the action of yeast and inhibits the action of certain enzymes in the flour • Helps enhance the flavor • Slows down the rising • No salt – Dough is sticky and hard to handle!

33. Ingredients for Yeast Breads cont. • Yeast : microscopic, single-celled plant used as leavening agent (rising agent) • Gives a very distinct aroma and flavor • Makes the bread light & porous • Water temp – see slide before • Compressed yeast - made from fresh, moist yeast cells that are pressed into cakes • Must refrigerate • Active dry yeast - has been dried and made into granules • Fast-rising yeast - highly active yeast, smaller granules *For best results buy yeast brand new, use small amounts when needed, and place into the refrigerator when not using

34. Ingredients for Yeast Breads cont. • Sugar: browning, flavor, food for the yeast • Produces carbon dioxide • Helps with tenderness & texture • Fat: tenderness • Promotes browning • Fine texture • Eggs: flavor, richness, color, tenderness, strength, and structure • Other ingredients • Can alter and change the flavors & textures

35. Mixing Methods • Traditional Method • Also called conventional method • Dissolve yeast in small amount of warm water • Proofing: dissolving yeast is also a method of testing yeast • Add remaining liquid, sugar, fat, salt, and some flour • If called for egg add at this time • Add remain flour to form a soft dough • Allowed to rise twice

36. Mixing Methods cont. • One-rise Method • Also called quick-mix method • Requires fast-rising yeast • Mix yeast with some flour and all of the dry ingredients • Heat liquid and fat together • Add warm liquid to dry ingredients • If called for egg add at this time • Add remain flour to form a soft dough • Knead the dough • Cover and allow it to rest for 10 minutes • Shape • Allow to rise one last time

37. Mixing Methods cont. • Mixer Method • Use a mixer instead of a spoon to mix • Steps are the same as the one-rise method • Why?: Shortens the kneading time

38. Mixing Methods cont. • Batter Method • Also called No-Kneading Method • Less flour • Yeast mixture is thinner than dough • Vigorous stirring, rather than kneading • Requires two rising • First: In Bowl • Second: In Pan

39. Food Science Principles • Kneading - press the dough with the heels of the hands, fold it, and turn it • Repeat until dough is smooth and elastic • Avoid adding too much extra flour • It will make the dough stiff • Knead until the dough still feelings soft • Do not want the dough to feel like a bouncy ball • Too much pressure at the beginning will keep dough sticky and hard to handle • Too much pressure at the end can tear or break the gluten strands • Room temperature can affect how sticky the dough is • Too much moisture or humidity = sticky dough

40. Food Science Principles cont. • Rising • Fermentation: yeast acts on the sugars in the bread dough to form alcohol and carbon dioxide • Place in a lightly grease bowl – large enough for the dough to double in size • Turn dough over so grease side is up & cover with plastic wrap lightly – prevent from drying out • Cover with tight plastic wrap & dry dish towel • Let set in a warm place 75 to 85 degrees • Should double in volume • Press two fingers into the dough, if the print stays, then the dough is ready

41. Food Science Principles cont. • Punching the Dough: Punch the dough down to release carbon dioxide • Firmly pushing a fist into the dough • Fold edges of dough toward the center and turn the dough over so the smooth side is on top • May require a second rising • Shaping • Use sharp knife to cut into sections - allow to rest for 10 minutes • Dough should be pliable – accepts many different shapes

42. Food Science Principles cont. • Baking • Score: means to make slashes about ½ inch deep across the top of the bread • Prevents crust from cracking • Oven Spring: First few minutes of baking, dough will rise dramatically • Breads have pulled away slightly from the sides of the pan • Tapping the bread it should sound hallow • After baking, remove the bread from the pan and place it on cooling racks • Let the bread cool before cutting! 

43. High Quality Yeast Bread • Large volume • Smooth, rounded top, golden brown • When sliced • Fine and uniform & texture • Crumbs are tender and elastic • Springs back when touched

44. Problems with yeast bread • Rising too long = large over-expanded cells • Overmixed = gluten over developed and too tight and will not rise

45. Timesaving techniques for yeast bread • Cool-rising Doughs: Designed to rise slowly in the refrigerator • Everything is the same except you place in pan and let it rise in the refrigerator for 2 to 24 hours • Refrigerator Doughs • Let it rise in refrigerator and shape after, shape the dough, let rise, and bake

46. Timesaving techniques for yeast bread cont. • Freezer Doughs • Mix and knead the dough • Can freeze the dough before or after shaping • Store up to one month • Let thaw, shape, rise, and bake • Bread Machines • Follow recipe directions that come with the machine