Yeast+Breads+Group+1

=Yeast Breads media type="youtube" key="b3dcU9jIvow" height="349" width="425" align="center" =

1. Define the following terms:
**__Gluten__:** The protein portion of wheat flour, with the elastic characteristics necessary for the structure of most baked products. Gluten will firm the flour mixture. Wheat flour has the most gluten and allows the baked products to rise with a light airy texture. Gluten is formed by two types of proteins gliadin and glutenin when liquid is added. (Brown) **__Fermentation__:** The conversion of carbohydrates to carbon dioxide and alcohol by yeast or bacteria. After dough is kneaded and allowed to sit in a warm place, the carbon dioxide created by the growing yeast makes the dough rise. Fermentation is best at 81 - 100 degrees F. (Brown) **__Maillard reaction__:** the reaction between a sugar and a protein, resulting in the formation of brown complexes. Sugars are typically reducing sugars such as glucose/dextrose, fructose, lactose, or maltose. Protein is more specifically the nitrogen in an amino acid **__Proofing__:** Process used to increase the volume of shaped dough through continued fermentation. Complete procedure involves a first rise to double the size of the dough, a punch down to release excess gas, shaping, then a second rise where the dough doubles in size before being baked. (Brown) **__Oven spring__:** The quick expansion of dough during the first 10 minutes of baking, caused by expanding gases.

2. What is the difference between bread, all-purpose, and cake flour? What types of baked goods would be made with each?
**﻿Bread Flour**: 12-14% protein content, made from hard wheat, the high gluten content in bread flour is what causes it to rise and gives it structure and shape. It is used to make breads and some pastries.  **All-purpose Flour**: 10-12% protein content, made from a blend of hard and soft wheat, it can be bleached or unbleached. It is used to make cakes, cookies, breads, and pastries.  **Cake Flour**: 6-8% protein, made from soft wheat, it is chlorinated to break down the strength of the gluten and is smooth and velvety in texture. It is used to make cakes and cookies where a tender and delicate texture is desired.  media type="youtube" key="d7KoEk-uCaQ" height="349" width="425"

3. Explain the importance of the following ingredients in baked goods; flour, sugar, leaveners, liquid, fat, salt, eggs.
A flour's mixture of added ingredients are important in the process of baking breads. Below is a description of each ingredient and it's function. <span style="color: #000000; font-family: Georgia,serif; font-size: 120%;"><span style="color: #7a2ef7; font-family: Georgia,serif; font-size: 120%;">Leavening Agents: This ingredient gives the bread or baked good it's volume, texture and flavor. Physical leaveners are air and steam, Biological leaveners are yeast and bacteria, Chemical leaveners are baking soda and baking powder. (Brown) With leavening, carbon dioxide is produced when the alkali reacts with an acid when a liquid is added. Yeast is a natural organism which produces carbon dioxide through fermentation. Yeast is added to flour mixtures and other ingredients such as liquid, temperature and salt will control the growth of the dough. Baking soda creates carbon dioxide when an acid and moisture is added. Usually, 1/4 tsp of baking soda should be added to 1 cup of flour. Baking powder has acid added, therefore only moisture needs to be added in order to begin the leavening process. (Brown) <span style="color: #000000; font-family: Georgia,serif; font-size: 120%;"><span style="color: #7a2ef7; font-family: Georgia,serif; font-size: 120%;">Sugar: Baking goods with added sugar gives a sweet flavor, and it also provides volume, moisture and color. When sugar is added, volume is enhanced by adding air into the fat during creaming. Sugar provides food for yeast to grow. Sugar raises the temperature so that gluten can stretch and give a smoother texture. It also helps to preserves the baked good by adding moisture. Additionally, sugar will brown the outer crust of the baked product. (Brown) <span style="color: #000000; font-family: Georgia,serif; font-size: 120%;"><span style="color: #7a2ef7; font-family: Georgia,serif; font-size: 120%;">Salt: In addition to flavoring, salt helps to produce a firmer dough. It also enhances the shelf life of the baked product. Salt also helps to control the growth of yeast. Without it, the fermentation happens too quickly and the dough will be sticky. <span style="color: #000000; font-family: Georgia,serif; font-size: 120%;"><span style="color: #7a2ef7; font-family: Georgia,serif; font-size: 120%;">Liquid: Liquid acts as a solvent for dry ingredients and also hydrates the flour, produce steam for leavening and activates the yeast. The temperature of the liquid is important also. For dry yeast, warm water of 105 - 115 degrees F is best. Cake yeast requires a less warm temperature of 85 degrees F. Rapid rise yeast requires the highest temperature of 125 - 130 degrees F. (Brown) <span style="color: #000000; font-family: Georgia,serif; font-size: 120%;"><span style="color: #7a2ef7; font-family: Georgia,serif; font-size: 120%;">Fat: Baked goods with fat added increases volume, improves flakiness, adds flavor and slows down the staling process. Fat will coat the gluten strands in the dough and shorten them. This results in a softer and easy to handle dough. When adding fat, the liquid should be reduced by 1/5 of the added fat. This helps to maintain a consistent moisture level. (Brown) <span style="color: #000000; font-family: Georgia,serif; font-size: 120%;"><span style="color: #7a2ef7; font-family: Georgia,serif; font-size: 120%;">Eggs: Eggs add flavor, color and beneficial nutrients to the baked product. They will stabilize and strengthen the structure of the baked good. Egg proteins coagulate during baking and create a fine crumb. In addition, eggs contribute to leavening because their liquid will turn to steam when being cooked. The egg yolk is an emulsifier which helps to create the even structure of the final product. (Brown)

<span style="color: #000000; font-family: Georgia,serif; font-size: 120%;">The following table, summarized from Understanding Food textbook, lists how each ingredient can affect the final product of the baked good. (Brown) tough crumb || course, weak structure || low volume, course texture || compact, heavy baked product || volume, course or gummy texture || dryness, reduced browning, less volume and tender- ness || volume, salty taste || sticky dough with low volume, bland taste || volume || dry, low volume, stales easily || with low volume || hard to expand, tough crumb || texture || low volume, poor structure, color and flavor ||
 * Ingredient || Too Much Added || Too Little Added ||
 * Flour || Low volume, tunnels
 * Leavening Agent || product will fall, have
 * Sugar || may fall, have low
 * Salt || firm dough, low
 * Liquid || overly moist, with low
 * Fat || weakens structure,
 * Eggs || tough, rubbery

<span style="color: #7a2ef7; font-family: Georgia,serif; font-size: 120%;">4. Pick a bread making method and explain the process, be sure to include all the components and the steps in the procedure.
<span style="color: #000000; font-family: Georgia,serif; font-size: small; line-height: 23px;">The four main types of bread making methods are, Straight Dough Method, Sponge Method, Batter Method and Rapid Mix. <span style="font-family: Georgia,serif;"> During the ** Straight Dough Method ** all the ingredients go into the bowl at once and then you mix them together. Once everything is mixed together well, you can tell when it's in a ball and no longer sticky, you knead the dough to help the gluten develop. Once you are finished kneading, you have to allow the bread to rise covered and in a warm place. Example: on top if a stove. <span style="font-family: Georgia,serif;"> During the ** Sponge Method ** the yeast is combined with water and a portion of the flour and set aside for about 30 min. in a warm place. The mixture will become foamy, also how it got its name. All the remaining ingredients are then added except for the salt. You must mix everything together. Once everything is mixed together you then add the salt. Finally you will knead the dough and let it rise. <span style="font-family: Georgia,serif;"> During the ** Batter Method ** it will tend to be a softer batter, therefore you can mix by hand. The mixture might have a higher amount of water than the other methods. You will fallow the **Sponge Method** steps without the kneading. After the batter is beaten by hand or machine, it will be shaped, then you can allow it to rise. This method will cause the bread to have a lot of air pockets and a coarser texture. <span style="font-family: Georgia,serif; line-height: 23px;">When using the **<span style="font-family: Georgia,serif; line-height: 23px;"> Rapid Mix Method, ** this will generally be done by a bread machine. All the ingredients are placed in the machine and mixed together. The bread machine does everything for you, it also kneads the dough. Breads will be more dense when made this way.

<span style="font-family: Georgia,serif;">How to knead bread dough: <span style="font-family: Georgia,serif;">media type="youtube" key="dWj8oHMPFm0" height="390" width="480"

<span style="color: #7a2ef7; font-family: Georgia,serif; font-size: 120%;">5. Describe the different types of leaveners and give an example of each.
<span style="color: #000000; font-family: Georgia,serif;">The presence of a leavening agent causes the flour mixture to rise. Leaveners may be physical, biological, and chemical.

<span style="color: #000000; font-family: Georgia,serif;">Example of **physical** leaveners include air and stream. Air is incorporated into almost all flour mixtures during the actual mixing process. Also, during the creaming process of fat and sugar and by egg foams. Steam is produced when water is heated, expanding to 1,600 times it's original volume. Steam can also be formed from other liquids or egg whites. This is the primary leavening agent for piecrusts, pastry, cream puffs, and popovers.

<span style="color: #000000; font-family: Georgia,serif;">Examples of **biological** leaveners include yeast and bacteria. Yeasts are naturally found in air, water, and living organisms, to produce carbon dioxide through fermentation. Dormant yeasts become activated when they are hydrated in water at an optimal temperature, more specifically 95 degrees. Yeasts multiply best at temperatures of 68-81 degrees F. Sugar is sometimes added as a food source for yeast as they are multiplying and fermenting in a warm environment. Too much sugar or salt can dry the yeast death. Yeasts are available in many different forms: Dry (Active) Yeast, Fresh Yeast, and Instant, Quick-Rising, or Fast-Acting Yeast. Bacteria, another type of biological leavener, also generates carbon dioxide. The harmless bacteria is the primary leavening agent in sourdough and salt-rising breads. The bacteria also contributes a desirable, slightly sour flavor to certain baked products.

<span style="color: #000000; font-family: Georgia,serif;">Examples of **chemical** leaveners include baking powder and baking soda. Baking soda chemically yields carbon dioxide in the presence of moisture and an acid. For each cup of flour to be leavened, a 1/4 teaspoon of baking soda is required. Baking soda is only used when the flour mixture includes acid ingredients- lemon, vinegar, buttermilk, yogurt, molasses, brown sugar, cocoa, chocolate, cream of tartar, or sour milk. Because there is an immediate leavening effect, any product prepared with baking soda must be places in the oven as soon as possible after it is mixed. Baking powder, is the second chemical leavening agent. When using baking powder, it is not necessary to add an acid to the flour mixture in order to produce carbon dioxide because the acid has already been added. There are two main types of baking powder, fast or single acting and slow or double-acting. Single-acting powder reacts one time, as soon as water is added carbon dioxide is produced. Double-acting powder reacts twice: once when it is moistened and again during heating.

<span style="color: #000000; font-family: Georgia,serif;">Excessive leavening results in a baked product that falls, and has a low volume and/or course texture. Adding more baking powder can result in a bitter taste. Too much baking soda creates inadequate mixing with other dry ingredients, causing a soapy flavor and discoloration. Too little leavening results in a heavy baked, compact product. This can also occur when the baking soda or powder lose its potency through exposure to moisture or storage for over 6 months.

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<span style="display: block; font-family: Georgia,serif; font-size: 120%; text-align: center;">References
<span style="font-family: Georgia,serif;">Brown, A. (2011). //Understanding Food: Principles & Preparation//. (4 th ed.). Belmont, CA: Wadsworth, Cengage Learning. <span style="font-family: Georgia,serif;">careyourhealth7. (2008, March 4). Leavening [Video File]. Retrieved from http://www.youtube.com/watch?v=rkI6hXVtmHg <span style="font-family: Georgia,serif;">[] <span style="font-family: Georgia,serif;">Pictures- <span style="font-family: Georgia,serif;">[] <span style="font-family: Georgia,serif;">[] <span style="font-family: Georgia,serif;">[] <span style="font-family: Georgia,serif;">[] <span style="font-family: Georgia,serif;">[] <span style="font-family: Georgia,serif;">Video: <span style="font-family: Georgia,serif;">[] <span style="font-family: Georgia,serif;">[] <span style="font-family: Georgia,serif;">Brown, A (2011) //Understanding Food: Principles & preparation.// (4th ed.) Yeast Breads. Chapter 20