Yeast+Breads+Group+6

= Yeast Bread  = =A few terms to better understand yeast bread: = __Gluten__: Gluten is a kind of protein that tends to exist in wheat, barley, rye and other carbohydrates(7). The two main groups of proteins found in gluten are called gliadin and glutenin. They are wheat flour proteins and make up 85% of dough formation for gluten. Gluten is important in helping form the structure of baked goods, it is very important in the leavening process and provides elasticity of uncooked breads. Gluten is great when used in breads because it makes the bread tougher, but not so good for cakes. Gluten goes through a couple very important steps during the formation process. The first step is //hydration//: This is when the gliadin and glutenin combine. The gliadin and glutenin can absorb almost 2x weight in water(8). Step two is //kneading//: When we knead our dough this not only helps evenly distribute air bubbles but increases the gluten's strength and takes the dough from being sticky to finishing smooth and elastic(8).

http://www.youtube.com/watch?v=sakCodViAaw

__Fermentation__: Is the name of the process that yeast uses to make carbon dioxide. Yeast is a biological leavener and is activated by hydration, addition of warm water (95 degrees) and when it feeds on sugar this starts the fermentation process! When fermentation produces carbon dioxide then the bread will rise!

__Maillard reaction__: The pretty golden color of a loaf of bread is from the maillard reaction process. It is a form of nonenzymatic browning that results from a chemical reaction between an amino acid and a reducing sugar, usually requiring heat. Each type of food has a very distinctive set of flavor compounds that are also formed during this process(10). What is the difference between bread flour, all-purpose, and cake flour? **What is the difference between bread flour, all-purpose, and cake flour?** It's all about the protein! Bread flour is a wheat flour that 12-14% protein. When using bread flour the dough will be more elastic while kneading and will give full, rounded loaves. ===** Bread flour contains more gluten with gives bread its characteristic chewy texture ** ===

All-purpose flour is typically a blend of "hard" and "soft" wheats which will perform pretty well in most roles. However, it only contains 10-12% gluten. It can be used for making breads but will tend to produce a denser more flat loaf of bread(11).

Cake flour yields a softer crumb because it has less gluten in it which is better for use in things like cakes, cupcakes and other desserts! === The flours are not really interchangable as each has important aspects that make it unique. All-purpose flour is a compromise as it contains a moderate amount of both gluten and starch but it will compromise the final texture. ===

Flour
Provides the Structure, Texture and Flavor

Sugar
Sugar adds sweetness, as well as contributing to the product's browning. The main role for sugar in yeast breads is to provide food for the yeast. As the yeast grows and multiplies, it uses the sugar, forming byproducts of carbon dioxide and alcohol, which give bread its characteristic flavor. Sugar tenderizes bread by preventing the gluten from forming. Sugar also holds moisture in the finished product. It also increases volume when creamed with butter or some kind of fat.

Leavening agents
Incorporate bubbles/foam into the mixture which makes the bread lighter and fluffier.

Fat
Fat shortens gluten strands, making the bread more tender. It also surrounds the air bubbles created by the leavening agent preventing them from breaking and helping with the bread structure. Fat delays staling as it helps to retain the moisture in the bread.

Salt
Salt controls the yeast activity and prevents it from rising out of control and it also flavors the bread.

Eggs
Eggs are not always used in bread making but when they are, they add richness and color to the bread. They also help with binding the bread together and increase nutritional stats. Eggs also act as a leavening agent as whipped egg whites add air to mixture. They also provide structure when when the egg proteins coagulate.

= **This recipe demonstrates the sponge method of mixing bread.**  =



Simit, a Turkish **sesame seed bread**, is very popular in those parts of Germany where you can find many Turkish grocery stores and bakeries. They look similar to bagels but usually they are bigger though with bigger holes too. And when it comes to texture, they are not as chewy as bagels.

The day before: Combine 1 tablespoon of sourdough starter with 100 ml water and 100 g flour in a large bowl. Stir well and cover. Let sit in a warm place for 16 hours. Your starter should have risen quite a bit with large bubbles on the surface.
 * Simit** (makes 10)

To make the bread: The starter from above 400 g all purpose flour 50 g refined coconut oil or margarine, softened 200 ml water 1/2 teaspoon instant yeast 2 teaspoons sugar 10 g salt (1 1/2 teaspoons) sesame for sprinkling


 * Note for those who don’t have a starter:** Use 500 g flour, 300 g water, and 1 teaspoon instant yeast for the dough. Let the dough rise for 1 hour only.

Combine all the ingredients except for the sesame. Knead until a dough forms, transfer to a working surface and knead for ten minutes. Transfer to a bowl, cover, and let rise for 90 minutes.

Preheat the oven to 200°C (400°F). Line two baking sheets with parchment paper and set aside. Have a large pot ready (You’ll need to fill it with hot water later.) Divide the dough into 10 equal pieces. Form into balls. Roll each ball into a long log and shape into rings. Make sure to seal the edges properly. Fill a large pot with 1 litre (4 cups) of boiling water. Drop the shaped dough rings into the water. You don’t have to boil them, just put them in for a couple of seconds and take them out again. This step will give them an awesome crispy brown crust and it makes the sesame stick very well. Place 5 simit breads on a baking sheet. Sprinkle with sesame very generously. Place into the oven immediately (no additional rising time necessary) and bake for 15 minutes until golden brown. Repeat with the remaining breads. Serve still warm.

= The Different Types of Leavening Agents  = Leavening agents will help the baked good raise while baking. An important characteristic of all leavening agents is that kneading of the dough and stirring of the batter is essential because it helps to redistribute the leavening agents throughtout the baked good. If kneading and stirring does not take place, there will be uneven raising of the baked good, which will affect its appearance. Over stirring and kneading can also affect the outcome of the baked good because it breaks up the gluten strands, and if the gluten strands are broken, the bread will not raise as well.

There are 3 groups of leavening agents: biological, physical, and chemical.
__Biological Leavening Agents__: Yeast and Bacteria. An organism that consumes sugar in order to create carbon dioxide (called fermentation) that is released as the bread bakes. As carbon dioxide raises in the bread, it stretches the gluten proteins, It is controlled through salt because it takes in extra moisture, and since yeast and bacteria need water to live, it inhibits their growth. Yeast can either be commercial or wild yeast, but wild yeast has different characteristics based on where it is from. Yeast needs warm temperatures and water to become activated. There are 3 types of yeast: dry, fresh and instant. All have different characteristics that can affect the outcome of the baked good. For example, fresh yeast is better used for cakes instead of breads because of their high moisture content, which keeps them active.
 * Yeast:**

Watch a video of Alton Brown and yeast! http://www.youtube.com/watch?v=lMGS-NdYCPA

Bacteria behave similarly to yeast because they take in sugar and release carbon dioxide. The bacteria must be harmless in order to be used in a baked good. They are more commonly used in sourdough breads because they create a more sour taste to the baked good. This is because bacteria can create lactic acid and acetic acid, which is why it is not as commonly used as yeast. When using bacteria, it is important to have an equal amount of lactic acid and acetic acid so that the taste is not too sour.
 * Bacteria:**

(if using wild yeast and bacteria, a starter must be used to capture the yeast and bacteria. To start a starter, combine flour and water and let the mixture sit until yeast and bacteria come.) (A diagram on how to make a yeast starter.)

__Physical Leavening Agents__: Air and Water. When kneading the dough, it redistributes air bubbles that were created by the yeast, fat and sugar creaming and whipped eggs added to the baked good. When baking, the carbon dioxide created by other biological or chemical leavening agents helps move the air bubbles and make them larger to aid in the texture of the bread or cake. As the air bubbles move inside the baked good, they stretch the gluten, causing it to raise. Without the air bubbles, a baked good will look flat because it will not raise as much as it did with air bubbles inside.
 * Air:**

Water is added to most recipes in order to hydrate the yeast and help starch gelatinization. When the water in dough and batter is heated in the oven, it creates steam that also raises in the bread. Steam also expands when heated, which allows more redistribution of air bubbles that let the bread raise. Other liquids like milk can be used as well, but might change the characteristics of the baked good. For example, using milk instead of water will aid in the browning of the baked good.
 * Water:**

__Chemical Leavening Agents__: Baking Powder and Baking Soda. When baking, baking powder and baking soda are usually added together. Baking powder is baking soda with tartar sauce, which increases its acidity. This acid reacts with the baking soda to create carbon dioxide that raise when baked. This is because the baking soda is basic, so a chemical reaction takes place to create carbon dioxide. This carbon dioxide can increase the size of the existing air bubbles and help them to raise when baking. Baking soda is like baking powder, but is not acidic. When acid and a liquid are added to a recipe, it creates carbon dioxide that raises when baked. This is why baking powder and baking soda are usually added together. If adding baking soda alone to a recipe, make sure to include an acidic ingredient to activate baking soda when baking. When baking soda and baking powder are added to a recipe, the baking soda will help neutralize the baking powder so that it releases carbon dioxide at a reasonable rate, making the bread raise at a controlled rate. Baking soda also absorbs extra moisture in the baked good.
 * Baking Powder:**
 * Baking Soda:**



Gluten free diet??? Check out this video, VERY interesting that gluten and dairy free diets are helping autistic children as well(12)! http://www.youtube.com/watch?v=2EJUsyypI4Y&feature=related

References: 1. [] 2. [] 3. [] 4. Brown, Amy. //Understanding Food: Principles & Preparation, Fourth Edition.// Belmont, CA: Wadsworth; 2011, chapters 17, 19 & 20. 5. http://seitanismymotor.com/2010/03/29/sp/ 6. http://www.1920-30.com/cooking/bread/leavening-agents.html 7. http://whatisgluten.net/ 8. Class powerpoint 9. http://www.youtube.com/watch?v=sakCodViAaw 10. http://en.wikipedia.org/wiki/Maillard_reaction 11. http://askville.amazon.com/difference-bread-flour-all-purpose/AnswerViewer.do?requestId=5017498 12. http://www.youtube.com/watch?v=2EJUsyypI4Y&feature=related