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Frequently Asked Questions
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OBJECTIVES
- generalize a description of various bread products.
- explain the purpose of each step in a typical yeast bread product.
- produce a typical yeast bread products.
CONTENT
Preparation of the "classic" loaf of white bread can be as simple as
combining the basic ingredients: flour, water, and yeast, kneading, fermenting,
proofing and baking. However, each ingredient's role and contribution
of each step of the process preparing breads can be confusing and
difficult. The complexity increases because there are over 200 types,
not including specialty breads [Pomeranz, 1983].
Wheat breads are divided into four classifications:
wheat breads with a minimum of 90% wheat components,
mixed-wheat breads with 51-89% wheat components,
mixed-rye breads with 51-89% rye components, and
rye breads with a minimum of 90% rye components.
Although a complete understanding of each of these doughs is not reasonable
for the beginning student, some understanding can be obtained by exploring
the main structural components, the flour proteins, starch, leavening,
and baking.
As early as 1912, reports on factors affecting the quality of bread
were reported. Dudley (1912) indicated "The quality of flour for bread
making depends upon the percentage of gluten in the flour, and the proportion
of gliaden and glutenin in the gluten." There is no doubt that this development
of gluten in the dough system is critical. A dough system for yeast bread
may be made by mixing flour with water. Other ingredients such as yeast,
salt and sugar are added for leavening, flavor or other quality factors
in bread.
Of the predominant wheat flour constituents, the gluten-forming proteins,
both kind, quality and amount are of major importance. The starch fraction
is of secondary importance in its contribution to the dough-making and
baking properties. Corn, soy and rye flours do not have these proteins
to form gluten during mixing. Gluten is formed from the two wheat flour
proteins, gliadin and glutenin, the presence of water and some mixing.
During the mixing portion of preparation, the gliadin and glutenin form
gluten. The particles stretch, stick to each other, and become elastic.
When the dough is mixed the gluten fibers are parallel and cross-bond
to form the elastic but strong structure. During the latter stages of
mixing, air is incorporated and subdivided. It was been hypothesized that
hydrated gluten strands contract around air bubbles and, with proper mixing,
supply the dough with well-distributed air bubbles. Good bread texture
depends to some extent upon the uniform distribution of such hydrated,
aerated gluten nuclei.
One can not disregard the fermentation phenomenon in the development
of the typical bread product. Briefly, this process will "temper" the
gluten to enhance its elastic and tender cell wall structure. The reaction
produces the carbon dioxide which serves to initiate expansion of the
cells developed during kneading and mixing. The fermentation process also
produces alcohol which not only tenderizes the gluten structure, but it
furnishes the vapor for the initial oven spring during baking. Most importantly,
the fermentation process furnishes a substantial part of the odor and
flavor of the large portion of white breads and some of the varietal breads.
The typical loaf of white pan bread, should have the following quality
characteristics.
slightly rounded top
break and shred
thin cell walls
crisp, golden brown crust
The above discussion refers to the "typical white" loaf of bread. The
market place has increasingly become open to varietal breads. As one becomes
more experienced in the preparation of basic baked products, it is expected
that there will be branching out into this area of breadmaking.

Standard White Yeast Bread
| Ingredients |
|
Percent
Formula |
|
Metric
Formula |
|
Measure
Formula |
| Flour |
|
100% |
|
~168 g |
|
~1.5 cups |
| Milk |
|
70% |
|
118mL |
|
1/2 cup |
| Sugar |
|
4% |
|
6 g |
|
1/2 tbsp |
| Fat |
|
4% |
|
6 g |
|
1/2 tbsp |
| Salt |
|
2% |
|
3 g |
|
1/2 tsp |
| Yeast |
|
4% |
|
7 g |
|
1 tbsp scant |
Directions for Straight
Dough Method
| 1 |
Preheat oven to 200C(400F). Be sure to check the oven
temperature with a thermometer. |
| 2 |
Scald milk by heating to 92C for 1 minute. If a "skin"
is formed on the surface, it is "done". Add sugar, fat, and salt.
|
| 3 |
In a small custard dish put active dry yeast to soak
in 2 tbsp (30 mL) of water at 45C( 110-115F). |
| 4 |
Cool milk to 27C. Add the hydrated yeast. |
| 5 |
Add half the flour, stir until the batter is smooth
and free from lumps. |
| 6 |
Add more flour (so that the dough is not too sticky
to knead.) Stir thoroughly. Avoid extra flour if the bread is to have
fine grain. |
| 7 |
Put 1 tsp of flour onto a dry board. let dough rest
for three minutes. Roll dough around in the flour lightly to coat
the surface. Record the start of kneading time. Then knead (fold gently
with firm, short strokes) for 8 to 15 minutes. Rotate the dough a
quarter turn after each stroke or two. The dough should feel smooth
and velvety with small barely discernible white "blisters" on the
surface when completed. Record completion of kneading time. |
| 8
|
Place warm water (27C) in the bottom of a double boiler.
Place dough in the top of the lightly greased double boiler and cover.
Record start of fermentation time. let dough rise until nearly double
in bulk and/or the dough is no longer elastic when poked with a finger.
Record completion of fermentation time. |
| 9 |
Punch down gently and shape into loaf. Place into the
lightly oiled half-pound loaf pan. |
| 10 |
Cover loaf pan and let rise at 27C until approximately
double in bulk. When light, the dough will just barely keep the imprint
of your finger when gently touched. Record start of
baking time. |
| 11 |
Bake loaf
at 200C (400F) for 20 to 25 minutes |
| 12 |
Remove from the oven and place on cooling rack. Record
completion of baking time. |
The "typical" yeast bread product has been defined by the American Association
of Cereal Chemists. Reality is that very few loaves of bread meet this
standard. The increase in varietal and specialty breads has been part
of the reason for this deviation. The other reality is simply that the
"standard" loaf of bread is not made very much anymore as ingredients
and processing/preparation methods have changed. Following are some representative
loaves of bread. These are not necessarily typical.
   
GLOSSARY
- batter method of mixing: Yeast Bread is essentially
the Straight Dough Method of Mixing with less flour and little, if any,
actual kneading. Batter Method is mixing of all the ingredients at one
time.
- dough conditioners: is a blend of minerals used in
baked goods. It is usually contained within yeast foods as a blend of
calcium salts, sulfates, and phosphates which toughen the gluten. usage
of hard water generally results in better breads so the minerals serve
to minimize the effect of variables in water conditions. it is also
termed yeast food.[Igoe, Robert S. 1983. Dictionary of Food Ingredients.
Van Nostrand and Reinhold Company]
fermentation: Anaerobic metabolism. Used generally
of alcohol fermentation of sugars, also production of lactic acid, citric
acid, etc., by micro-organisms. Isthe transformation of organic molecules
into smaller ones by the action of microorganisms; for example, yeast
ferments glucose to carbon dioxide and alcohol. The products are used
for "esthetics" in beverages and leavening in selected baked products
such as bread and rolls. [Excerpts from Bender, Arnold E. 1990. Dictionary
of Nutrition and Food Technology. Butterworths, Boston.]
- hydration capacity: the ability of a substance, such
as flour, to absorb water
- kneading: is the manipulation of the flour dough
to develop the structural components desired.
- metabolic: is having to do with any of the chemical
changes that occur in living cells.
- oven spring: is the rapid expansion of volume in
bread during the early phase of baking.
- precursor: a substance that "comes before"; precursor
of vitamin a is a substance out of which the body cells can make vitamin
a; something that comes before; in flavor study, it is compound that
is nonflavorful but can be changed, usually by heat or enzymes, into
a flavorful substance; is a forerunner or predecessor such as a molecule
that later develops into a flavor molecule.
- proofing: is the period of rising of the yeast dough
after product formation and before baking.
- shred: the area on the sides of a loaf of bread,
just above the pan, where the dough rises in the oven before the crust
is formed; a desirable shred is even and unbroken. Also this is sometimes
called the break and shred.
- sponge: the mixture of liquid, yeast, sugar, and
part of the flour to make a thin batter that is held at lukewarm temperature
to allow yeast activity for a period before the remaining intredients
are added to form a dough.
- sponge dough method of making bread: of yeast dough
consists of liquid, sugar, yeast, and part of the flour; fermentation;
fat added, salt and remained of flour; kneading; fermentation, molding
into pans, proofing, baking.
Updated: Wednesday, May 23, 2012. |