Yeast+Breads+Group+2



__1. Define the following terms gluten, fermentation, maillard reaction.__

= **Gluten:** = =**The protein portion of wheat flour with the elastic characteristics necessary for the structure of most baked products (Brown 368).**= ==Gluten is formed from the combination of two wheat flour proteins: Gliadin and glutenin. When flour is mixed with water, the proteins gliadin and glutenin are combined to form an intertwined network, which is filled with water in its inner spaces. The gluten is an elastic mass, which holds together other breads components such as starch and gas bubbles, thus providing the basis for the crum structure of the bread.==



==//This scanning electron microscopic view of dough rising shows gluten strands forming two ways, diagonally down and across the photograph. Starch and yeast granules can be seen randomly amongst the gluten. The smallest granules are yeast (Bake Industry Research Trust).//==

**Yeast is responsable for fermantation!!!**

 * Yeast makes dough rise!!!**

Yeast cells thrive on simple sugars. As the sugars are metabolized, carbon dioxide and alcohol are released into the bread dough, making it rise. The essentials of any bread dough are flour, water, and of course yeast. As soon as these ingredients are stirred together, enzymes in the yeast and the flour cause large starch molecules to break down into simple sugars. The yeast metabolizes these simple sugars and exudes a liquid that releases carbon dioxide and ethyl alcohol into existing air bubbles in the dough. If the dough has a strong and elastic gluten network, the carbon dioxide is held within the bubble and will begin to inflate it, just like someone blowing up bubblegum. As more and more tiny air cells fill with carbon dioxide, the dough rises. Now, play the video to watch the fermantation process on the dough happening....

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**Maillard reaction:** **﻿﻿** media type="custom" key="9248302"
 * It is a form of nonenzymatic browning similar to caramelization.It results from a chemical reaction between an amino acid and a reducing sugar, requires heat.**
 * The golden crust of the bread is due to the Maillard reaction.**

__2. What is the difference between bread, all-purpose, and cake flour? What types of baked goods would be made with each?__

__Bread Flour :__ Bread flour is a high-gluten flour that has very small amounts vitamins added. The components added help the yeast work, and the other additives increases the elasticity of the gluten and its ability to retain gas as the dough rises and bakes. Bread flour is used in many bread and pizza crust recipes where you want the chewiness that the extra gluten provides. It is especially useful as a component in rye, barley and other mixed-grain breads, where the added lift of the bread flour is necessary to boost the other grains that may be added.



__All purpose flour:__

All-purpose flour is made from a blend of high- and low-gluten wheats, and has a bit less protein than bread flour — 11% or 12% vs. 13% or 14%. You can always substitute all-purpose flour for bread flour, although your results may not be as good. There are many recipes, however, where the use of bread flour in place of all-purpose will produce a tough, chewy, disappointing result. Cakes, for instance, are often made with all-purpose flour, but would not be nearly as good made with bread flour.

__Cake flour:__

Cake flour is a highly specialized type of wheat flour, intended for use in making cakes, cookies, and other delicate baked goods. When baking a cake, most cooks want to create a light, fluffy cake with a tender crumb. This requires a flour with a low protein content, (because protein promotes the production of gluten, which can make baked goods more tough) It also means that the flour must be very finely milled, to keep baked goods from getting heavy. Finally, a flour which is starchy and able to hold large amounts of fat and sugar without collapsing is required.All of these needs are addressed with cake flour, which is made from the endosperm of soft wheat. The endosperm is the softest part of the wheat kernel, making cake flour the finest flour available. As cake flour is milled, it is heavily bleached, not only to make it white but to break down the protein in the flour. Typically, cake flour is around 7 %protein, much lower than other flours. The delicate, fine texture of cake flour is done by heavy milling. The fine grain absorbs fat, so that butter and other fats in cakes are well distributed throughout the batter. Cake flour can also carry a high volume of sugar when compared to higher protein flours.

__3. Explain the importance of the following ingredients in baked goods; flour, sugar, leaveners, liquid, fat, salt, eggs.__

==== Sugar : During the fermentation process, sugar provides a food source for the yeast. Also, when creamed with fat it causes an increase in volume of the dough and will add some texture, flavor, tenderness, sweetness and moisture. Color will also be affected by the addition of sugar to carmelize or brown the outer crust. Sugar is a main ingredient in order to raise the temperature at which starch begins to gelatinize and proteins start to coagulate. With the extra time the gluten is able to stretch out more. ====

Too much sugar: the prodcut will fall because it is too heavy causing a decrease in volume, courser crumb, a thick brown crust and a gummy texture. Too little sugar: the product will be dry and stale easily. There will be a decrease in browning, volume and coursness.

Salt : this ingredient helps provide flavor and enhance other flavors in the product. Salt is also very important because it will control the growth of the yeast, keeping it at the right balance without completly inhibiting its growth.

Too much salt: This will inhibit the yeast's productivity and the dough will not rise causing the products to be flat. Too little salt: The product will lack taste and have an uneven cell structure.

Liquids : With the addition of liquids, flour is hydrated which will be important in gluten formation (gliadin and glutenin coming together) and gelatinization. The process of fermentation is also started. The steam from the liquids will be involved in the leavening of the dough. Liquids also activate the baking soda/baking powder and will help dissolve crystals in the food, in particulat the sugar or salt. Milk is a great example and will contribute to the browning of the crumb.

Too much liquid: The product will come out being too moist and have an increase in volume. Too little liquid: The product will be too dry after baked, there will be a decrease in volume and the good will stale easily.

Eggs: Eggs are very important because during the cooking process they will coagualte and this will help build the structure of the baked good. The fat and the emulsifier found in the egg yolk will keep the product from staling quickly and add some color, such as a yellow crumb or brown crust. This ingredient also contributes to the leavening process by adding steam, flavor and nutritional content.

Too much egg: This will cause the texture to be too tough and rubbery Too little egg: The baked good will fall easily because the quality of the structure will be poor. Also, there will be a decrease in flavor and color.

Fat: With the addition of fat, the volume will improve by 15-25% because as the fat globules are heated they begin to stick to the surface of the air bubbles allowing them to expand even further without breaking. It also helps strengthen the product and add to the flakiness. The most important factor of fat is its ability to work its way into the network of gluten strands inorder to "shorten" them and tenderizing the good. Lastly, fat helps with flavor, color and delaying staling.

Too much fat: This will cause a decrease in the quality of the crumb but will help enhance the flavor and color even more and delay staling. Too little fat: The crumb will be too tough and the good itself will not be tender or soft.

Leaveners: Leaveners are important to help assist in the rising of the dough. With the two rises, the baked good will come out flat and dense. They help to fluff the product up and tenderize it.

Flour: Flour has three main responsibilities, to provide structure, texture and flavor to the product. There are many different flours to choose from each bringing a different factor to the overall quality of the baked good.

* In bread flour there is more gluten then starch leading to a chewier texture. In cake flour, however, there is more starch then protein and this is what gives the good a softer texture.

* When cooking, especially muffins or some quick breads, do not over mix the batter. Only mix until the dry ingredients are moist or the end product will not raise, the ingredients will become lumpy and the good will be denser.

__4. Pick a bread making method and explain the process, be sure to include all the components and the steps in the procedure.__ Oatmeal Whole Wheat Quick Bread:

Ingredients

 * 1 cup rolled oats
 * 1 cup whole wheat flour
 * 2 teaspoons baking powder
 * 1/2 teaspoon salt
 * 1 1/2 tablespoons honey
 * 1 tablespoon vegetable oil
 * 1 cup milk


 * Directions**


 * 1) Preheat oven to 450 degrees F (230 degrees C).
 * 2) Grind oatmeal in a food processor or blender. In a large bowl, combine oatmeal, flour, baking powder and salt. In a separate bowl, dissolve honey in vegetable oil then stir in the milk. Combine both mixtures and stir until a soft dough is formed. Form the dough into a ball and place on a lightly oiled baking sheet.
 * 3) Bake in preheated oven for about 20 minutes, or until bottom of loaf sounds hollow when tapped.

In this recipe the "Muffin Method" was used. This is when the dry ingredients are mixed together in a seperate bowl, the liquid ingredients are mixed in another bowl. They are both then mixed, and immediately baked, without need to let the dough rise. The muffin method is one of the mot well known types of bread making, possibly because it is the easiest to do, and in the least amount of time.

__5. Describe the different types of leaveners and give an example of each.__

Leaveners make your baked good rise!!! Leaveners fall into three categories: Physical, Biological, and Mechanical.

Physical Leaveners:


 * Air:** Air is incorporated when a baker sifts the igredients, uses whipped egg whites, or creans fat and sugar.




 * Steam:** A liquid - water, egg whites, juice, or milk - is incorporated into the flour mixture produces steam when heated.



Biological Leaveners:


 * Yeast:**

Dry Yeast: This type of yeast is the most available in supermarkets. It is sold in small packets or bottle. Buying the botthe is cheaper!!!!



Fresh Yeast or cake yeast: This type of yeast has 70% moisture, which makes has a short shelf life. It also develops mild easily, so it needs to be refrigerated.




 * Instant, Quick rising, or fast acting yeast:** Breads rise very fast!!! It does not need second rising. This type of yeast is activated with warm water. The temperature must be between 125 F and 130 F.




 * Bacteria:** It is harmless!!! Bacteria generates carbon dioxide are used as a leavening agent in sourdough breads. The bacteria also contributes to the sigly sour taste of the bread. A sourdough must be kept alive and fed additional flour in order to the leavening of breads. Check out this video about sourdough bread making.

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Chemical Leaveners:


 * Baking soda:** A white chemical leavening powder consisting of sodium bicarbonate.




 * Baking power:** A chemical leavener consisting of a mixture of baking soda, acids, and an inner filler such as cornstarch.




 * Leavening**

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__Miscellaneous__

Prior to cooking yeast breads always make sure to proof the yeast! Bakers need the yeast to be alive in order to help leaven the bread. To make sure the yeast are not dead, one must proof the yeast!

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(Picture from clip art)

Once dough is made the baker must proof it once more. This involves letting the dough rise in a warm place and then punching it down. The "punching" helps get rid of excess gas and redistributes the air bubbles allowing for a second rise. Let the dough rest and then place in a warm, humid environment allowing it to rise again before cooking. These rises make for a nice, fluffy and chewy bread.

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