Breads Unit

Baked Product

Quick breads Muffins, biscuits, pancakes, waffles,

popovers Yeast breads

Sandwich bread, pizza crust, pita bread, rolls, pretzels, pastries, doughnuts, croissants, and bagels

Cakes Cookie Pastries – pies

Selecting Baked Products

Freshly baked items

Brown-and-serve baked goods

Refrigerated Doughs

Frozen doughs and baked goods

Storing Baked Products

Air tight packaging Room temperature Freezer

Prevents molding Product may dry out – bread is best for

toast

Cost of Baked Products

Depends on the amount of convenience Baking items at home = cost can vary

depending upon the item The overall taste will increase

Breads Differ In: Size variation▪ Watch the serving size!

Extra ingredients▪ Add to flavoring but can increase the cost

Brand ▪ Sarah Lee vs Great Value

Baking tips

Oven temps Correct temps help baked goods rise

properly ▪ Too hot – crust will form too quickly ▪ Too low – rises too fast and gases escape before

the structure is ready Preheat: turn oven on about 10 minutes

before using to the desired temp Choosing pan

Use right depth – too deep or too shallow – may not rise properly

Dark pans – will burn items

Baking tips cont.

Prepare the pans Follow the directions on each recipe Do not grease the pan when making a

high-fat recipe Grease and flour – rub solid fat on pan

and then dust with flour Spray with cooking spray Line with paper – foil or parchment

paper ▪ Not wax paper

Baking tips cont.

Baking Heated air circulates around the pans

freely▪ 1 inch space between pans and walls

Hot spot: area of concentrated heat that can cause uneven baking and browning ▪ From over crowding the pans

Conventional oven - most recipes are set for this style of oven

Baking tips cont.

Baking cont. Convection oven ▪ Creates a continuous current of hot air that

speeds some chemical reactions in foods ▪ Product brown faster and lose less moisture ▪ Baked good rise more quickly ▪ Reduce temp by 25 to 30 degrees ▪ Reduce baking time by 1/3

Microwave oven – does not work for baking

Baking tips cont.

Remove baked products from pans Muffins immediately unless recipe states▪ Prevents over baking

Wire cooling rack to promote quick cooling ▪ Solid surface will hold heat and collect moister

Remove cakes and breads ▪ Loosen – run a knife or spatula around the edges ▪ Flip – place wire rack on top and then sandwich flip ▪ Lift – lift pan off ▪ Flip again – setting items up right▪ Cool – on top of rack

Quick Breads

Types of Quick breads

Batter: range in consistency from thin to stiff liquids Pour Batters: thin batter ▪ Larger amount of liquid and small amount of

fat▪ Examples: Pancakes and popovers

Drip Batter: stiff batter ▪ High proportion of flour▪ Can drop them from a spoon ▪ Examples: biscuits and muffins

Types of Quick breads cont.

Dough: Higher proportion of flour Stiff enough to shape by

hand Soft dough - shortcake

and biscuits Stiff dough - rolled cookies

and pastry

Ingredients for quick breads Flour: gives structure to baked products

All-Purpose Flour: most common Self-Rising Flour: with leavening agent and salt

Leavening agents: ingredients that produce gases in batters and doughs Gases rise the product - light and porous Baking soda: a sodium bicarbonate Baking Powder: dry acid or acid salt, baking

soda, starch Carbon dioxides: Chemical reaction between

ingredients and baked products Steam and air

Ingredients for quick breads cont.

Liquids: hydrate the protein and starch in flour, moisten or dissolve ingredients, & creates steam Proteins and water will later form gluten Examples: water, milk, juice, eggs, and

fats Fat: tenderizing agent

Fat coats the flour and forms layers

Ingredients for quick breads cont.

Eggs: help incorporate air into baked products when you beat them Add color, flavor, and structure Egg proteins coagulate and give batter/dough

elasticity and structure Sugar: sweetness, tenderize, &

helps crust brownSalt: flavor and regulates action of

yeast

* Reducing all of these ingredients will result in a lower fat, lower sodium, and

lower calorie diet.

Food Science Principles

Gluten: protein that give strength and elasticity to batters and dough and structure to baked products Mixing and stirring

Quick breads light and tender, mix them for only a short time and handle them carefully 10 strokes

Baking Powder: double-acting Release some carbon dioxide when

moistened but most released when heated

Preparing Biscuits

Biscuit Method: Sift dry ingredients Cut in: to mix solid fat and flour using

a pastry blender of two knives s and cutting motion ▪ Disperses fine fat particle in the dough,

during baking the fat melts between layers of flour and its liquid content turns to steam, giving rise to a flaky biscuit

Add liquid all at once Stir until the dough forms a ball

Preparing Biscuits cont.

Different styles of biscuits Rolled Biscuits: ▪ Biscuit method ▪ Roll the dough 8 to 10 times or pat into

a circle▪ Cut with a biscuit cutter▪ Up and down motions (no twisting)

▪ Gather leftover dough and prepare for a second cutting ▪ Handle it as little as possible so it remains tender and flaky

Preparing Biscuits cont.

Different styles of biscuits cont. Drop Biscuits:▪ More liquid in proportion to flour than

rolled biscuit ▪ Not kneaded or rolled ▪ Oil sometimes replaces solid fat▪ Uses the muffin method of mixing ▪ More mealy than flaky (crumbly)▪ Drop a spoonful of the mixture onto a

greased cookie sheet or muffin tins ▪ Could also drop biscuits onto casseroles as

a topping

High Quality Rolled Biscuit

Flaky layers Level tops Straight sides

Problems with Biscuits

Under Mixed – low volume, rounded top, slightly rough crust

Over Mixed – low volume, rounded

smooth top, tough and compact

Preparing Muffins

Muffin Method: Mix dry ingredients Make a well in the center of dry ingredients In separate bowl combine beaten eggs

with milk and oil, pour into the well Stir just until the dry ingredients are

moistened ▪ Hardly no stirring = batter will still have lumps

Examples: ▪ Waffles, pancakes, popovers, and some coffee

cakes

High Quality Muffin

Evenly lightly browned Rounded pebbly tops Symmetrical or balanced shape Fine light and tender inside Tender, light crumbs Uniform texture

Problems with Muffins . . .

Under Mixed = low volume, flat top, crumb is course

Over Mixed = peaked top, slick crust, broken apart narrow open areas called tunnels

Popovers

Hallow Center - can be filled Pudding, cool whip, drizzle

with chocolate Do not open the door

because it can cause the steam to leave the popover and collapse Biggest problem with

popovers is insufficient baking

Popover should be crispy with a moist middle

Cream Puffs

Hollow shell with crisp walls Can be Filled Dough is called puff paste

Éclairs - elongated cream puff filled with custard

Requires a Special Mixing Method Bringing water and fat to boil, add

flour, stir vigorously over low heat until the mixture forms a ball, remove from heat, stir in eggs until mixture is smooth

Cook at high temp then back it down Allows the middle to finish cooking

Pancakes

Muffin method Use a hot griddle Ready for turning – look for dry edges

and bubbles starting to break on top Cook until underside is golden Best served warm

Can reheat but maybe chewy Kids – make extras and freeze them, warm

them up in the microwave, add a little butter, easy for breakfast and snacks

Yeast Breads

Ingredients for Yeast Breads Flours

All-purpose Bread flour: Contains larger amounts

of gliadin and glutenin▪ Gliadin and Glutenin makes a stronger and

more elastic gluten Whole Wheat or Nonwheat flour:▪ Examples: rye, soy, corn, and oat▪ Lower protein - produce denser loaf

Ingredients for Yeast Breads cont.

Liquid Warm liquids used in yeast bread▪ Too high kills the yeast cells▪ Too low temp can slow or stop yeast activity

Salt: Regulates the action of yeast and inhibits the action of certain enzymes in the flour Helps enhance the flavor Slows down the rising No salt – Dough is sticky and hard to handle!

Ingredients for Yeast Breads cont.

Yeast : microscopic, single-celled plant used as leavening agent (rising agent)

Gives a very distinct aroma and flavor Makes the bread light & porous Water temp – see slide before Compressed yeast - made from fresh, moist

yeast cells that are pressed into cakes▪ Must refrigerate

Active dry yeast - has been dried and made into granules

Fast-rising yeast - highly active yeast, smaller granules

*For best results buy yeast brand new, use small amounts when needed, and place into the

refrigerator when not using

Ingredients for Yeast Breads cont.

Sugar: browning, flavor, food for the yeast Produces carbon dioxide Helps with tenderness & texture

Fat: tenderness Promotes browning Fine texture

Eggs: flavor, richness, color, tenderness, strength, and structure

Other ingredients Can alter and change the flavors & textures

Mixing Methods

Traditional Method Also called conventional method Dissolve yeast in small amount of warm water▪ Proofing: dissolving yeast is also a method of

testing yeast Add remaining liquid, sugar, fat, salt, and

some flour If called for egg add at this time Add remain flour to form a soft dough Allowed to rise twice

Mixing Methods cont.

One-rise Method Also called quick-mix method Requires fast-rising yeast Mix yeast with some flour and all of the dry

ingredients Heat liquid and fat together Add warm liquid to dry ingredients If called for egg add at this time Add remain flour to form a soft dough Knead the dough Cover and allow it to rest for 10 minutes Shape Allow to rise one last time

Mixing Methods cont.

Mixer Method Use a mixer instead of a spoon to mix Steps are the same as the one-rise

method▪ Why?: Shortens the kneading time

Mixing Methods cont.

Batter Method ▪ Also called No-Kneading Method

Less flour▪ Yeast mixture is thinner than dough

Vigorous stirring, rather than kneading Requires two rising ▪ First: In Bowl▪ Second: In Pan

Food Science Principles

Kneading - press the dough with the heels of the hands, fold it, and turn it Repeat until dough is smooth and elastic Avoid adding too much extra flour ▪ It will make the dough stiff

Knead until the dough still feelings soft ▪ Do not want the dough to feel like a bouncy ball

Too much pressure at the beginning will keep dough sticky and hard to handle

Too much pressure at the end can tear or break the gluten strands

Room temperature can affect how sticky the dough is ▪ Too much moisture or humidity = sticky dough

Food Science Principles cont.

Rising Fermentation: yeast acts on the sugars in the

bread dough to form alcohol and carbon dioxide Place in a lightly grease bowl – large enough for

the dough to double in size Turn dough over so grease side is up & cover with

plastic wrap lightly – prevent from drying out Cover with tight plastic wrap & dry dish towel Let set in a warm place 75 to 85 degrees Should double in volume ▪ Press two fingers into the dough, if the print

stays, then the dough is ready

Food Science Principles cont.

Punching the Dough: Punch the dough down to release carbon dioxide Firmly pushing a fist into the dough Fold edges of dough toward the center

and turn the dough over so the smooth side is on top

May require a second rising Shaping

Use sharp knife to cut into sections - allow to rest for 10 minutes

Dough should be pliable – accepts many different shapes

Food Science Principles cont.

Baking Score: means to make slashes about ½

inch deep across the top of the bread ▪ Prevents crust from cracking

Oven Spring: First few minutes of baking, dough will rise dramatically

Breads have pulled away slightly from the sides of the pan

Tapping the bread it should sound hallow After baking, remove the bread from the

pan and place it on cooling racks Let the bread cool before cutting!

High Quality Yeast Bread

Large volume Smooth, rounded top, golden brown When sliced

Fine and uniform & texture Crumbs are tender and elastic Springs back when touched

Problems with yeast bread

Rising too long = large over-expanded cells

Overmixed = gluten over developed and too tight and will not rise

Timesaving techniques for yeast bread

Cool-rising Doughs: Designed to rise slowly in the refrigerator Everything is the same except you

place in pan and let it rise in the refrigerator for 2 to 24 hours

Refrigerator Doughs Let it rise in refrigerator and shape

after, shape the dough, let rise, and bake

Timesaving techniques for yeast bread cont. Freezer Doughs

Mix and knead the dough▪ Can freeze the dough before or after shaping

Store up to one month Let thaw, shape, rise, and bake

Bread Machines Follow recipe directions that come with

the machine