Yeast+Breads+Group+3

Adding Ingredients to Baked Goods!
> ==Reference:== > ==1) []== > ==2) Week 12 Powerpoint== > == 2.) What is the difference between bread, all-purpose, and cake flour? What types of baked goods would be made with each? == > >     > >
 * ==Starch strengthens, browns, and binds moisture into baked goods (after being broken down into amylases, dextrin, glucose or malt. Adding sugar also creates a finer crumb. Starch also acts as a leavening agent when beaten in butter (air is incorporated) (1). Suagr also provides food for yeast and gives gluten extra time to stretch because of high gelatinization temperature.==
 * ==Flour helps bind other ingredients and contributes to texture and flavor. For example, high protein (bread flour) is benneficial when baking bread and white flour works best when making baked goods. Cake flour is best for delicate cakes (1).==
 * ==Fats can do a number of things to baked goods. The help provide shape, texture and flavor. Lard and shortening give pastries flaky textures and allow baked goods hold their shape. Butter provides flavor to baked goods(1). Fats alos shorten gluten strands and improves volume.==
 * ==Salt is essential in most baked goods! Not only does salt prevent breads from rising too quickly and forming air pockets, it brings out the flavors in a baked good. Without salt many baked goods would be bland(1).==
 * ==Eggs are have unique abilities to bind ingredients together. Their ability to coagulate and act as an emulsifier add to this feature. Eggs can also be leaveners because they foam when whipped and contribute to the fluffiness of baked goods(1).==
 * ==Gluten provides structure and holds dough of baked goods together. Because gliadin and glutenin are proteins they provide elasticity and benefit tough breads but not delicate cakes.==
 * ==Baking Soda produces carbon dioxide when heated with an acidic ingredient. This contributes to a high volume in baked goods(1).==
 * ==Baking Powder has the exact same effect of baking soda, however there is already an acidic ingredient in the powder so an acidic ingredient is not needed for leavening(1).==
 * ==Leaveners that are physical/ biological include air, steam, and bacteria. Air is incoorporated through creaming processes. Yeast are a popular bacteria in breads because they ferment causing bread to rise==
 * ==Water (liquids) hydrate gluten and is necessary for its formation and gelatinization. It also hydrates yeast, provide steam for leavening and disolve ingredients into the food. Acidic liquids can activate baking soda.==
 * Bread- 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.
 *  Ex. yeast products
 * All purpose flour – contains usually 10-12 % gluten, with a blend of “hard” and “soft” wheat.
 *  Ex. Danish pastry, puff pastry, strudel
 * Cake flour- 8% to 10% protein when baking a cake, most cooks aim to create a light, fluffy cake with a tender crumb. This requires a flour with a low protein content, as protein promotes the production of gluten, which can make baked goods more tough.
 *  Ex. fine-textured cakes with greater volume

1. All the ingredients go into the bowl at once and are mixed together 2. Dough is then kneaded which helps gluten develop 3. Allowed to rise
 * Straight Dough Method **

By the straight dough process, in which all of the ingredients are incorporated in one long process of mixing and kneading rather than in two short ones, as in the sponge and dough process. Take all the flour, water, yeast, sugar and salt, and one-half the cottonseed oil or lard to be used (dissolve salt and yeast in separate receptacles), and mix until it is a stiff elastic mass. Clean one end of the trough and grease it well, as explained for the sponge and dough process, cut over the dough in the same manner, and work in the remainder of the cottonseed oil or lard. When the dough is thoroughly kneaded dam it up and set to prove. It will be ready to punch the first time in about 5 hours, punch and allow to rise about 40 minutes, punch second time and allow to rise 20 minutes. The dough is now ready to be rounded up on the bench. For garrison bread make 2-pound loaves, scale at 2 pounds 3-1/2 ounces, 6 loaves to the pan. The molded loaves should be firm and about fill half the pan. Set to prove at about 80o F. When the loaves are about doubled in size they are ready for the oven.

**Prep Time**: 20 min **Cook Time**: 35 min **Makes**: 2 loaves
 * =Anadama Bread=

Ingredients

 * 1 cup **Martha White**® Yellow Corn Meal
 * 1/3 cup **Crisco**® All-Vegetable Shortening
 * OR Crisco® Baking Sticks All-Vegetable Shortening
 * 1/2 cup molasses
 * 2 teaspoons salt
 * 2 cups boiling water
 * 1 package active dry yeast
 * 1/4 cup warm water, 110 to 115°F
 * 6 to 7 cups **Pillsbury** BEST® All Purpose Flour
 * **Crisco**® Original No-Stick Cooking Spray

Preparation Directions
COMBINE corn meal, shortening, molasses and salt in large bowl. Stir in boiling water. Let cool to lukewarm. Sprinkle yeast over warm water; let stand until softened. ADD 1 cup flour to shortening mixture; whisk until very smooth. Mix in softened yeast. Add about half of remaining flour and beat until very smooth. Mix in enough remaining flour to make a soft dough. TURN dough onto a lightly floured surface. Cover; let rest 10 minutes. Knead dough until smooth and elastic. SPRAY a deep bowl with no-stick cooking spray. Add dough to bowl; turning to coat surface. Cover; let rise in a warm place until double in size, about 1 hour. PUNCH down dough; divide in half. Shape into 2 loaves. Spray two 9 x 5 x 3-inch loaf pans with no-stick cooking spray. Place one loaf in each pan. Cover; let rise again until double in size, about 1 hour. HEAT oven to 375ºF. Bake 30 to 35 minutes or until bread is brown and sounds hollow when tapped. Remove from pans to cool on racks. ||
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Photos:http://www.google.com/imgres

Text: Brown A. // Understanding Food: Principles & Preparation //, Third addition. Belmont, CA: Thomson Wasworth; 2008, 1-11 http://en.wikipedia.org/wiki/Maillard_reaction

http://www.newton.dep.anl.gov/askasci/mole00/mole00195.htm

Video: http://www.youtube.com/watch?v=13Ah9ES2yTU [] [] []

The Muffin Method: In this method of making quick breads, all dry ingredients are sifted together. All liquid ingredients are mixed also. Finally all ingredients are lightly mixed. The mixture should be lumpy. The muffin method is used for pancakes, muffins and cornbread. Cornbread Recipe

Ingredients

 * 1 1/2 cups cornmeal
 * 2 1/2 cups milk
 * 2 cups all-purpose flour
 * 1 tablespoon baking powder
 * 1 teaspoon salt
 * 2/3 cup white sugar
 * 2 eggs
 * 1/2 cup vegetable oil

Directions

 * 1) Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9x13 inch baking pan.
 * 2) In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.
 * 3) Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.

[] YEAST BREADS **Gluten:** *Important in helping form the structure of baked goods, especially important in the leaving process.

*Provides elasticity of uncooked breads *Actually composed of 2 proteins glaidin and glutenin which in order to make gluten need to be hydrated with some type of liquid. *This is good for breads but not for delicate baked goods such as a cake. Gluten Formation: 1.Hydration: this is where glaidin and glutenin come together to make gluten. These proteins absorb almost 2 times their weight in water. 2. Kneading: This increases glutens strength, evenly distributes other components of the bread such as air pockets/bubbles. In addition, the dough starts out sticky and ends smooth and elastic like a baby’s bottom. Gluten free diet: Mainly for people who have Celiac Disease where your immune system builds a defense against the “foreign agent” gluten, particularly the glaidin component of gluten. Fermentation of yeast : yeast cells with use the oxygen in the air to break down sugars to CO2 and H20. However, if there is an absence of oxygen yeast will switch to an alternative, which creates the end products CO2 and ethanol. When yeast expands in the bread and eats the sugar it “burps” and releases this CO2 and ethanol to create lots of bubbles in the dough which in return causes the bread to rise, and also creates a sour taste to the dough. Maillard Reaction : this is a form of nonenzymatic browning similar to carmelization. This is a reaction between an amino acid and a reducing sugar when exposed to heat.



﻿ Difference between bread, all-purpose and cake flour?

They all differ in their protein (gluten) to starch ratio. For bread it is better to have a more protein based flour rather than starch to create a chewy texture. For a cake it is better to use cake flour because it has more starch rather than protein so that it has a finer crumb texture and is more tender. All-purpose has a pretty equal protein to starch content so it can be used in anything. But if you prefer a tender cake use cake flour and also this would be good for muffins, pancakes, and any drop/pour batter. Bread flour is better for making things such as French bread and sour dough bread because it gives the bread its characteristic tough, chewy texture.

=Importance of each ingredient:= Flour-

*Structure, texture, flavor. Holds gluten, which holds, baked goods together.  Sugar- *Flavor, when sugar is caramelized and creates a nice golden brown texture on baked goods. *Increase volume when creamed with fat. *Provides food for yeast in fermentation process *Raises temperature in which starch begins to gelatinize and proteins begin to coagulate *Adds moisture, flavor, texture and sweetness.

Leaveners- *Helps bread rise, and not stay flat and dense. *Physical Leaveners- air incorporated through mixing -Steam- from liquid or other liquid ingredients such as egg whites *Biological Leaveners- yeast -Bacteria *Chemical- baking soda -Baking powder

Liquid- helps hydrate the gluten. Creates moisture in the baked good. *Hydrates flour *Hydrates yeast *Provides steam for leavening *Activates baking powder/soda *Helps dissolve food crystals

<span style="font-family: 'Arial Black',Gadget,sans-serif; font-size: 90%;">Fat- *Coats gluten strands in baked goods and helps shorten them. *Helps the baked good from becoming stale. *Improves flavor and color

<span style="font-family: 'Arial Black',Gadget,sans-serif; font-size: 90%;">Salt- *Helps stop the yeast from over developing causing your dough to over rise.

<span style="font-family: 'Arial Black',Gadget,sans-serif; font-size: 90%;">
 * Adds flavor

<span style="font-family: 'Arial Black',Gadget,sans-serif; font-size: 90%;">Eggs- *Help build structure

Straight Dough Method: 1. Take all the ingredients (wet and dry) and put them all into the same bowl. 2. Then mix all the ingredients together. 3. Kneading time! This will help the gluten develop into nice smooth strands. Knead until the down has become smooth like a baby’s bottom. 4. Then allow the dough to rise in a warm place covered with a moist towel to help the bread from drying out and developing a skin on the dough. 5. After rising bake until crust is brown and when you “knock” on the bread it sounds hollow inside.
 * Leavening, color, flavor and nutritional content
 * Egg proteins coagulate during baking to give structure to bake well.
 * Contributes to liquid
 * Fat and emulsifier will help delay staling

Different types of Leaveners: 1. Physical Leaveners:

* Air: incorporated through mixing, during the creaming process of fat and sugar, when ingredients are sifted and by using egg foams. *Steam: formed from liquid or other liquid ingredients such as egg whites when exposed to heat. 2. Biological Leaveners: *Yeast: activated by hydration in warm water (95 degrees F) Feeds on the sugar which starts the process of fermentation. This is when CO2 is produced and this causes the bread to rise. Types of yeast -dry (active yeast) -fresh yeast (cake) -Quick rising, fast acting * Bacteria: harmless, used in sourdough breads, often used as a starter and gives the bread a distinct sour flavor. 3. Chemical Leaveners: * Baking Soda: when mixed with a liquid and acid it gives off CO2. You need about ¼ teaspoon for each cup of flour. In addition, it can only be used when an ACID is in the ingredient list. So anything like honey, buttermilk, brown sugar all have acid in them. * Baking Powder: has an acid already added to it (usually baking soda with cream of tarter added). There is double acting baking powder, which in the 1st rise it moistened with liquid ingredients and the 2nd rise is when it is added to heat in the oven when baking.

<span style="color: #ff0000; font-family: 'Arial Black',Gadget,sans-serif; font-size: 70%;">Interesting Video on how to make bread WITHOUT kneading: <span style="color: #ff0000; font-family: 'Arial Black',Gadget,sans-serif; font-size: 70%;">unfortunately, it takes 13 hours to make, not including baking time :( media type="youtube" key="13Ah9ES2yTU" height="390" width="480"  []