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A.T.H.E Conference 2013

A.T.H.E Conference 2013. Leaving Certificate Assignment 4 - Food Technology Breads. Artisan Bread.

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A.T.H.E Conference 2013

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  1. A.T.H.E Conference 2013 • Leaving Certificate • Assignment 4 - Food Technology • Breads

  2. Artisan Bread • Definition - An artisan baker is a craftsperson who is trained to the highest ability to mix, ferment, shape and bake a hand crafted loaf of bread. They understand the science behind the chemical reactions of the ingredients and know how to provide the best environment for the bread to develop.

  3. Range of popular breads • Sour dough • Yeast bread • Soda Bread • Brown soda • Foccacia • Brioche • Granary loaf

  4. Ingredients • Flour, water, salt & raising agent - biological & chemical • Yeast bread -Fresh, dried , quick yeast • Sour dough - wild yeast from the air • Soda bread - Alkali and acid -sodium Bicarbonate and Buttermilk

  5. Principles of making Yeast Bread • Flour type - Strong with high protein - gluten • Water - blood warm • salt - flavour • Yeast - living organism • Kneading - stretching the gluten • Time • Temperature of the oven • lean and enriched yeast bread

  6. Principles of making soda bread • Acid + Alkali = Carbon dioxide • sour milk, buttermilk, plain yoghurt • baking soda, bicarbonate of soda, bread soda = sodium bicarbonate • flour - plain - low gluten • salt - flavour

  7. Principles of making sourdough bread • Begins with a starter made from the air, grapes, potatoes or flour • 3 stage process of feeding the starter with well or bottled water and flour

  8. Bread Packaging • Bread crust • Paper bags • Food grade plastic • Modified atmosphere packaging • Waxed paper • Cardboard boxes

  9. Evaluation • Time • Shelf life • Cost • Practicality • Taste and flavour • Adaptability • Knowledge

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