Yeast+Breads+Group+4

Why use the Batter Method? The batter method yields a soft dough that can be mixed by hand in order to develop its gluten. Once the ingredients are mixed and the dough no longer sticks to the bowl it is ready to place right in the pan, no kneading required! This method saves time and energy and is utilized in the food service industry for preparing hot dog rolls or hamburger buns. The end product often has a coarse and porous texture. (3)
 * ﻿The Batter Method: **

**Below are the steps to follow to create a dough using the batter method: (3) **
1. Combine yeast with water and a portion of flour; set this mixture aside for 1/2 hour in a warm place (this mixture will become foamy). 2. Add all the remaining ingredients except for the salt. 3. Once all the ingredients are incorporated together and the salt is added, mix until the dough no longer sticks to the sides of the pan, the dough will still be sticky. 4. The dough can then be placed into pans and allowed to rise. 5. Once baked the dough will form the shape of the dough it is place in.

How to Make Sally Lun Bread using the Batter Method (2)



**Ingredients:** //1 package (1/4 ounce) active dry yeast // //1/2 cup warm water (110° to 115°) // //1 cup warm milk (110° to 115°) // //1/2 cup butter, softened // //1/4 cup sugar // //2 teaspoon salt // //3 eggs // //<span style="color: #000000; font-size: 120%; line-height: normal; margin: 0in 0in 10pt; overflow: hidden; tabstops: list .5in;">5-1/2 to 6 cups all-purpose flour // //1/2 cup butter, softened// //1/2 cup honey//
 * <span style="color: #000000; font-size: 120%; line-height: normal; margin: 0in 0in 10pt; overflow: hidden; tabstops: list .5in;">Honey Butter: **

Directions

 * In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, salt, eggs and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
 * Do not knead. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
 * Stir the dough down. Spoon into a greased and floured 10-in. tube pan. Cover and let rise until doubled, about 1 hour.
 * Bake at 400° for 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool.
 * Combine the honey butter ingredients until smooth. Serve with bread. **Yield:** 12-16 servings
 * Nutrition Facts:** 1 serving (1 slice) equals 326 calories, 13 g fat (8 g saturated fat), 73 mg cholesterol, 431 mg sodium, 46 g carbohydrate, 1 g fiber, 6 g protein.

**<span style="color: #075f5f; font-family: Georgia,serif; font-size: 120%;">Leavening Agents and their Role in Baking: (3) **
There are three different categories when it comes to leaveners in baking; they are physical, biological and chemical. The role of a leavening agent in baking is causing the flour to rise. Below outlines each leavening agents role and how it contributes to allowing the flour to rise.

** Physical Leaveners: Air and Steam (3) **

 * ====== Air is i ncorporated into the flour mixture during the mixing. This may happen when the dry ingredients are sifted together, when the fat and sugar are creamed or when egg whites are whipped.======
 * ======Steam is incorporated when the water found in the mixture is heated and turned into steam causing it to expand 1,600 times its original volume. You will commonly find steam as the leavening agent in piecrusts, cream puffs and popovers.======

** Biological Leaveners: Yeast and Bacteria (3) **

 * ======Yeast's ability to produce CO2 during fermentation is what causes the bread to rise when it is used as a leavening agent. There are three different forms of yeast (Dry, Fresh, and Quick-Rising/Fast Acting). For dry yeast, the activation occurs when warm water (approximately 95 degrees) is added in order to hydrate the yeast. Once the yeast is activated and added to the bread mixture, this active yeast feeds on the sugars in the dough and starts the ferment. While fermentation is occurring CO2 is produced causing the flour mixture to rise. In recipes using yeast as a leavener there are usually multiple steps where the dough is set aside to rise.======
 * Bacteria is a common leavening agent when making a sourdough starter. The bacteria used are harmless and fermentation (producing CO2) happens both from the bacteria and from the yeast in the bread. Starters created from bacteria must be kept alive by continually being fed flour.
 * Here is a video showing how to make a sourdough starter (4):media type="youtube" key="cusjbAtGzvg" height="195" width="328"

** Chemical Leaveners: Baking Soda and Baking Powder (3) **

 * ====[[image:4157.png width="86" height="86" align="left"]]Baking Soda is used because of its ability to produce carbon dioxide when in the presence of moisture and an acid. The ratio required for this effect is 1/4 tsp for every cup of flour. Baking soda is only used if the flour mixture also has an acid present such as buttermilk, lemon juice, or brown sugar. When the baking soda comes into contact with an acid it produces carbonic acid which then releases carbon dioxide and water. Make sure if you are using baking soda as a leavening agent that it is placed in the oven as quickly as possible after mixing to yield the desired effect.====


 * [[image:bakingpowder.jpg width="44" height="58"]]Baking Powder is a combination of baking soda and an acid (Cream of Tartar). This leavening agent is used when an acidic ingredient is not present in the recipe. Baking powder produces carbon dioxide when a liquid is added and the acid reacts with the alkaline in the baking soda. The most common types of baking soda available; fast or single acting (only available to commercial bakers) and slow or double acting. In the double acting baking soda the first rise occurs with the addition of liquid and the second rise happens when it is heated on the oven. As with Baking Soda, the batter should be placed in the oven as soon as possible to yield maximum rise.

media type="youtube" key="5aOd4cc9Mww" height="181" width="317"(7) This video shows the reaction between baking soda and vinegar (an acid). Even though this is a science fair project and does show the rise in bread, you can see the chemical reaction between baking soda and vinegar and the production of CO2, which will cause the dough to rise when making bread. Too Little: Dry, stale easily, moldy brown color, lower volume || Too little: Lack of taste, uneven cell structure || Too little: Stales easily || Too little: Tough crumb || Too little: Not as much color or flavor, less nutrient content ||
 * Flour Mixture Ingredients || Too Much, Too Little ||
 * Sugar || Too much: Product might fall, lower volume, brown thick crust, gummy texture
 * Salt || Too much: Inhibits yeast activity, lower volume, reduce carbon dioxide
 * Liquid || Too much: Too moist, lower volume
 * Fat || Too much: Too liquity, weaken structure, lower volume
 * Eggs || Too much: Tough, rubbery structure

**Flour** <span style="font-family: 'Calibri','sans-serif'; font-size: 11pt; line-height: 115%;">is made up of carbohydrates, proteins and some fat form whole wheat (1). The proteins that are in the wheat flour are proteins that form gluten. It also contributes to body, structure, texture and flavor (1). Flour in baked products binds the ingredients together to help support the batter (1). Not only does flour help prevent the batter and dough from sticking, it is also helps to help to thicken sauces, gravies, creams and more. Flour contains protein and when it binds with water and heat it then produces gluten, giving elasticity and strength to the structure (1).

**Sugar** is not only a sweetener, but it also plays a role in most baking products such as adding volume, texture, color, tenderizer and helps to preserve the baked product (8) If a recipe includes creaming together the fat and sugar it then is used to incorporates air into the batter (8). When both the sugar and fat ingredients mix together, they create air pockets in the fat (8). The leaveners job is to come in and increase the size of the air pockets, causing the dough to rise (8). Moisture is attracted to sugar causing the batter to decrease in gluten that is formed by the flour added (8). When there is an increase in the sugar content and a decrease in the value of gluten, that means that the baked product will come out to be tender and flaky (8). Browning in the baking process occurs when the sugar reacts with a protein such as eggs.

**Fat** helps coat the gluten molecules, which contributes to a tender baked product (11). It also helps with making cakes fluffy after baked (11). Often times the sugar is creamed with a fat to create a better tasting product.

**Leaveners** tend to give of carbon dioxide when triggered by moisture or heat, sometimes it can be both (9). Once the leaveners soak in the liquids, creating more air pockets to where the carbon dioxide is located where it expands from the heat of being baked (9). Since leavener’s helps the baked product to rise, it also helps create a firm structure.

**Eggs** are considered the structural ingredient when it comes to baking and it also leavens, adds color, texture and flavor to the baked product (10). Eggs are a great way to bind all of the ingredients together (10). When the eggs are beaten they help incorporate air within the batter, which they involved in the rising process (10).

**Liquid** carries the flavoring throughout the product, which then forms gluten bonds that react to the starch (11). The starch in the protein then can form a strong light structure (11). Liquid can also be a leavening agent and release steam, like in cream puffs.

**Salt** not only adds favor, but it strengthens the gluten in the baked product (11). In yeast bread, the salt is added so the breast does not rise as quickly (11).


 * Gluten:** The protien portion of wheat flour with the elastic characteristics necessary for the structure of most baked products. In baked goods sugar and fat are tenderizing agents, whereas gluten firms the product. When water and flour are mixed together an elastic network forms. Gliadin and glutenin conbine to yield the protien complex. Gluten has the ability to expand with the inner pressure of gasses such as air, steam, or carbon dioxide. When baking, the product's structure sets when the heat coagulates the protien and gelatinizes the starch. In cakes gluten is not needed because it makes a tough texture. Gluten formation is controlled in cake batters by using a low viscosity with high liquid content (5).

__Hydration:__ - Gliadin and glutening come together - Gliadin and glutening absorb two times their weight in water - Once hydrated = Gluten complex (interoven network) __Kneading:__ - Increases glutens strenth - Used in bread making - Evenly distributes the yeast thoughout the dough - Redistributes the air bubbles - Increases fermentation and carbon dioxide - Sticky mass to a smooth consistency that is easily molded
 * Steps of Gluten:**
 * Fermentation:** The conversion of carbohydrates to carbon dioxide and alcohol by yeast or bacteria. Fermentation causes the first rising (6).
 * Maillard Reaction:** The reaction between a sugar and a protien resulting in the formation of brown complexes. This contributes to the golden crust.
 * Proofing:** To increase the volume of shaped dough through continued fermentation.

__**Differences of Flours:**__ __Bread flour:__ 11% protien Most bread flour is a long-patent white flour made primarily from hard, winter wheat. The higher gluten content of this flour makes it ideal for making yeastbreads and hard rolls that require elastic gluten for rising. Used to make breads and some pastries.

__All-purpose Flour:__ 10% protein Knowwn as the family-type flour, contains less protien than bread flour. Made from hard and soft wheat, it can be bleached or unbleached. Used to make cakes, cookies, and pastries. Apple Muffins

__Cake Flour:__ 8% protein Has less gluten being formed than other flour. Which gives cakes a fine grain, a delicate structure, and a velvety structure. This flour is treated with chlorine gas, which lowers the pH from about 6.0 to 5.0. bleaches the plant pigments, and improves baking quality. Has more starch. Red Velvet cake

1. <span style="font-family: 'Calibri','sans-serif'; font-size: 11pt; line-height: 115%;">[] <span style="font-family: 'Calibri','sans-serif'; font-size: 11pt; line-height: 115%; margin: 0in 0in 10pt;">2. [] <span style="font-family: 'Calibri','sans-serif'; font-size: 11pt; line-height: 115%; margin: 0in 0in 10pt;">3.<span style="color: #000000; font-family: Arial,Helvetica,sans-serif; font-size: 110%;"> Brown A. Understanding Food: Principles & Preparation, Fourth Edition. Belmont, CA: Thomson Wadsworth; 2011, 375-379, 419-423. <span style="color: #000000; font-family: Arial,Helvetica,sans-serif; font-size: 110%; line-height: 115%; margin: 0in 0in 10pt;">4. YouTube- "Making Sourdough Starter" You Tube- [] Web 24 Sept 2007 <span style="color: #000000; font-family: Arial,Helvetica,sans-serif; font-size: 110%; line-height: 115%; margin: 0in 0in 10pt;">5. Brown A. Understanding Food: Principles & Preparation, Fourth Edition. Pg ? <span style="color: #000000; font-family: Arial,Helvetica,sans-serif; font-size: 110%; line-height: 115%; margin: 0in 0in 10pt;">6. Brown A. Understanding Food: Principles & Preparation, Fourth Edition. Pg 422. <span style="color: #000000; font-family: Arial,Helvetica,sans-serif; font-size: 110%; line-height: 115%; margin: 0in 0in 10pt;">7. [] <span style="color: #000000; font-family: Arial,Helvetica,sans-serif; font-size: 110%; line-height: 115%; margin: 0in 0in 10pt;">8. [] <span style="color: #000000; font-family: Arial,Helvetica,sans-serif; font-size: 110%; line-height: 115%; margin: 0in 0in 10pt;">9. [] <span style="color: #000000; font-family: Arial,Helvetica,sans-serif; font-size: 110%; line-height: 115%; margin: 0in 0in 10pt;">10. <span style="color: #003399; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">[] <span style="color: #003399; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%; margin: 0in 0in 10pt;">11. []
 * References:**