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BREADS

BREADS. FACTS ABOUT BREAD. BREAD FACTS:. Bread, is probably the oldest as well as most often eaten food in the world. Bread is a high complex-carbohydrate food with lots of starch. It acts as fuel to give our body energy. It also contains vitamin B, Calcium, and Iron. BREAD FACTS:.

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BREADS

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  1. BREADS FACTS ABOUT BREAD

  2. BREAD FACTS: • Bread, is probably the oldest as well as most often eatenfood in the world. • Bread is a high complex-carbohydrate food with lots of starch. It acts as fuel to give our body energy. It also contains vitamin B, Calcium, and Iron.

  3. BREAD FACTS: • Bread is best stored at room temperature in a closed bag or container. • Throw away moldy bread. The molds that grow on bread may produce carcinogenic toxins. • An average slice of bread contains 60-80 calories. • Bread is most easily cut when you use a serrated knife.

  4. Leavening Leavening is the process in which gases are trapped in dough creating small bubbles that give baked good a light and airy texture. In order for this process to happen, some ingredient (a leavening agent) in the dough must cause a reaction, which creates the gas. There are two types of leavening agents- chemical leaveners and yeasts.

  5. Ingredients & Functions: • Flour – gives structure to breads, usually all-purpose flour • Liquid –moisten dry ingredients, hydrates the protein and starch in the flour • Eggs – gives structure, & volume, flavor, richness, used as a leavening agent by incorporating air • Fats – gives tenderness, richness, flavor • Baking soda, Baking powder, Yeast, Eggs – leavening agents • Sugar – flavor, tenderness, sweetens, assists in browning • Salt - flavor

  6. TYPES of BREADS: • Two Main Types of Bread • Yeast Breads • Quick Breads

  7. Yeast Breads: • Sandwich Bread • Dinner Rolls • Cinnamon Rolls • Pizza Dough • Baguettes • Bagels • Pretzels • Croissants

  8. Yeast Breads • Yeast is the leavening agent which makes the dough rise. Without yeast, breads would be flat and hard. When yeast is mixed with liquid and sugar, it produces bubbles of carbon dioxide gas which stretch the elastic-like dough, causing it to rise. • Most yeast bread recipes are made from flour, yeast, sugar, salt, eggs, shortening and liquid. These ingredients are combined in just right proportions to make tender, golden-crusted loaves of bread.

  9. Yeast Breads • Yeast is required to be dissolved in warm water (105-115 degrees). Bubbles rise to the top and yeast is dissolved. • If water is too cold, the yeast will not activate. • If water is too hot, the yeast will be killed.

  10. Basic Ingredients for Yeast Breads

  11. Quick Breads: • Biscuits • Muffins • Pancakes • Waffles • Cream Puffs • Popovers • Coffeecakes • Banana Bread Loaf • Cornbread • Hush Puppies • Scones • Tortillas • Doughnuts

  12. Quick Breads • Quick breads are flour mixtures that can be made quickly. • They are breads in which baking powder or baking soda is used as a leaving agent. • Quick breads are grouped according to their batter.

  13. Baking Soda • When Baking soda is mixed with moisture and acid, it releases carbon dioxide gas, which becomes trapped in the dough. • When the dough is heated during the baking process, the carbon dioxide gas expands, causing the dough to rise. • Many ingredients used in baked goods can provide the acid needed for this reaction, such as milk, buttermilk, cocoa, molasses and cream of tartar.

  14. Baking Powder • Is baking soda premixed with an acid chemical, such as cream of tartar. • Only moisture provided by dough ingredients is needed for baking powder to produce carbon dioxide gas.

  15. Basic Ingredients for Quick Breads

  16. 3 Types of Quick Breads • Pour Batter- Batter is so thin it can be poured. It usually contains the same amount of liquid and flour. (Waffles, pancakes) • Drop Batter- Is so thick it is hard to pour, but too sticky to handle. (Muffins, coffee cakes) • Soft Dough- Batter is stiff enough that it can be handled and rolled into shapes. (Biscuits, Doughnuts)

  17. Pour Batter • Waffles • Pancakes • Popovers • Cream Puffs

  18. Drop Batter • Fairly thick and sticky • Muffin Method -This method is done by combining all the dry ingredients and all the wet ingredients separately and then mixing them together. • Coffeecakes • Muffins

  19. Soft Dough • Biscuit- Method -This method is done by cutting fat into the flour, then adding the liquid and kneading for a short time to develop soft dough.

  20. Soft Dough • Scones • Biscuits • Doughnuts

  21. Soft texture Light and tender High in moisture Products often made with low gluten flours such as cake and pastry flours Many quick breads contain a good amount of shortening, which also helps create a tender product

  22. The manner in which the dough is prepared is also important in trying to achieve a soft tender texture. • Most quick breads are mixed only to the point necessary to properly combine ingredients. Mixing develops gluten in the dough’s flour. • Overmixing results in too much gluten making the finished product tough or chewy. Products that are overmixed are also likely to form holes or tunnels inside and be poorly shaped.

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