Yeast+Breads+Group+5

= Yeast Breads =

[[image:bread.png align="right"]]Maillard Reaction
The [|maillard reaction] is a nonenzymatic reaction between a reducing sugar (such as glucose/dextrose, fructose, lactose, or maltose) and a protein (specifically the nitrogen in an amino acid) that occurs upon heating and results in the browning of a food item, like the crust on bread. It is also responsible for the characteristic sweet, aromatic, and roasted flavors associated with baked goods (Brown, 2011).

Gluten
[|Gluten] is a protein that forms when the two proteins gliadin and glutenin are mixed with water. When gliadin and glutenin are hydrated an interwoven gluten network is formed. Kneading the dough increases the strength of gluten and evenly distributes the other components of the dough, like the air bubbles and protein molecules. Gluten plays a structural role in baked goods and has a significant role in the leavening process. Flours with a high gluten content are ideal for bread making, but not for other baked goods like cakes (Brown, 2011).

Celiac disease (CD) is an autoimmune digestive disease that causes damage to the villi of the small intestine every time a person consumes a product containing gluten. Once the villi become damaged the body is unable to absorb nutrients and the individual may become malnourished if not treated. The only way to treat CD is to maintain a gluten-free diet (About Celiac Disease, 2011).

Fermentation
When [|yeast] comes into contact with warm water it becomes active, in baking the now active yeast will feed on the sugar and release carbon dioxide and alcohol. (the alcohol evaporates during the baking process). When the gases are released they get trapped in the gluten complex, the elasticity of the gluten allows the bread to expand as the [|carbon dioxide] is released. The optimal temperature for fermentation is 85 degrees F; it is recommended that the covered dough be placed in a warm corner free of drafts or a closed oven with a bowl of hot water on the shelf below it. Fermentation can be slowed down by placing the dough to rise in a cooler environment (68 degrees F) (Brown, 2011). This reaction can be summarized by the equation below: =

= =References=

About Celiac Disease. (2011). Retrieved April 20, 2011, from Celiac Disease Foundation: []

Brown, A. (2011). Understanding Food: Principles and Preparations (4th ed.). Belmont, CA: Wadsworth Cengage Learning. pp. 368-369, 379, 422-423

"Five Grain Bread." Photo. Countryliving.com (2011). Retrieved from []