Breads Oven-tender-tends stationary or rotary hearth oven that bakes breads, pastries, and other bakery products.

Breads

Oven-tender-tends stationary or rotary hearth oven that bakes breads,

pastries, and other bakery products

Selecting and Storing Baked Products

• Freshly baked• Brown-and-serve• Refrigerated dough• Frozen doughs

• Cost of baked products

• Storing baked products

• Quick breads may be made from batter or dough

Quick Breads

• Batters range in consistency from thin liquids to stiff liquids

• Dough-higher proportion of flour

• Stiff enough to shape by hand

• Ingredients• Flour, leavening agents,

liquid, fat, eggs, sugar, and salt

Yeast Breads

• Ingredients• Flour-all purpose • Bread flour contains

larger amounts of gliadin and glutenin, produces the strongest and most elastic gluten of all the white wheat flours

• Whole wheat• Non-wheat flour• Rye • Soy• Corn• oat

Ingredients

• Liquid-water, potato water, or milk

• Salt-regulates the action of the yeast and inhibits the action of certain enzymes in the flour

• Yeast-is a microscopic, single-celled plant used as a leavening agent in yeast breads.

• Three forms: compressed• Active dry; fast-rising

Ingredients

• Fat• Tenderness of yeast

bread• Solid fat

• Sugar, brown sugar, honey and molasses

• Influence browning flavor, and texture

• Provide extra food for the yeast

• Eggs• Add flavor and richness• Add color and improve

the structure

Other ingredients

• Raisins• Nuts• Cheese• Herbs• Spices• Add flavor and variety

• Mixing methods for yeast breads

• Traditional methods• One-rise• Mixer method; batter method

Food Science Principles of Preparing Yeast Breads

• Kneading• Kneading develops

most of the gluten• To knead-press the

dough with the heels of the hands, fold it, and turn it.

• Must rhythmically repeat this motion until the dough is smooth and elastic

• Fermentation process that takes place when yeast cells act on sugars to produce carbon dioxide and alcohol enzymatically controlled

Food Science

• Punching the dough-release some of the carbon dioxide

• Shaping let rise a 2nd time

• Bake• Baking time varies

according to the kind of dough and size

• Characteristics of Yeast Bread

• Large volume and a smooth rounded top

• Surface is golden brown

• Sliced the texture is fine and uniform

• Crumb is tender and elastic

Timesaving Yeast Bread Techniques

• Cool-rise dough• Refrigerator dough• Freezer dough• Bread Machines• Microwaving yeast

Breads

Yeast Bread Variations

• Add variety to yeast bread by combining white flour with whole wheat flour, rye flour, or cornmeal.

• Add dry fruits, nuts, herbs, or cheese to basic dough

• Brush the tops of the loaves with butter and sprinkle