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Gluten - Protein part of flour, when mixed with a liquid, kneaded and developed sufficiently, gives the dough its framework
and structure. The amount is different in each type of bread.
The difference between quick and yeast breads
Quick breads quick and easy to prepare, use baking powder or soda as leavening agent.
Yeast breads uses yeast, longer to prepare.
The nutritional contributions of yeast breads
Carbohydrates, fat, thiamin, iron
Niacin, calcium, riboflavin,
vitamin A, protein
Yeast
Living microorganism needs food, warmth and moisture in order to grow
Fermentation is the production of Carbon Dioxide.
Three things are needed for yeast to grow:
a. food (sugar)
b. warmth
c. moisture
Things to Know about Leavening Yeast breads use YEAST as a leavening agent.
Yeast needs warmth, food and moisture to grow.
Small amounts of sugar speeds the activity of yeast. (too much sugar will inhibit yeast activity)
Salt inhibits the speed of yeast activity.
YEAST BREADS
Temperature and yeast
50 degrees- yeast begins to activate
78-82 degrees- yeast produces the most gas
120 degrees- yeast begins to die
cloverleaf
jiffy cloverleaf
butterflake
fantan
bowknots
rosettes
parkerhouse
butterhorn
crescent
How do you place your rolls on a cookie sheet if you want soft sides?
Place them close together on cookie sheet
Crusty sides?
Place them far apart on cookie sheet
How do you know when your rolls are done?
Bread types
White bread is made from flour that contains only the endosperm of the wheat grain (about 75% of the whole grain).
Wholemeal bread is made from the whole of the wheat grain with nothing taken away.
Whole-wheat is another name for wholemeal.
Brown bread is made from flour from which some bran and wheat germ is removed (it uses about 85% of the whole
grain).
Soft grain bread is made from white flour with extra grains of softened rye and wheat to increase the fibre content by
30% compared with standard white bread.
Sandwich loaves can be white or brown bread. They are baked in tins and have a flat top, giving even and rectangular
slices.
A cottage loaf has two round sections, one on top of the other. It is believed to date back to Roman times when it was
invented to make the most of the height of the oven.
There are a huge range of speciality breads available, originating from different cultures, e.g. pitta, naan, chapatti,
ciabatta, bagels, soda bread and baguettes.
Sliced bread
Bagels
Split tin
Brioche
Crumpets
Wholemeal tin
Chollah
Coburg
Rye
Pitta bread
Ciabatta
Sourdough
Seed bread
Rosemary stick
Campaillou
Batch loaf
Focaccia
White bloomer
Bread rolls
Naan bread