The World of Wheat Science

8/12/2019 The World of Wheat Science

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The World ofWheat Science

Amy Peterson MS RD

Extension Educator

University of Nebraska

Lincoln ExtensionPolk County

Know how. Know now.


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Yeast bread dates back to around

1,000 B.C. in ancient Egypt.

SOURCE: http://www.ehow.com/about_5333674_history-cinnamon-rolls.html


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Flour

Salt

Sugar

Water

Oil

Yeast


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Flour Facts Flour is the mainproducer of gluten

in baked goods.Gluten gives

strength and

structure tobread. Without

gluten baked

goods would not

have the strength

to hold together.


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Water

Water is needed to form the glutenand give the dough consistency. It is

helps with the like sugar and

enzymes that are needed for thefermentation. It helps mix the

ingredients together, and works with

the starch.


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Oil in Bread

Fatsand Oilsare added to

breads to improve flavor and

provide a moist texture and rich

taste. Butter, margarine,

shortening, nut, olive andvegetable oils add flavor and

make bread tender and moist.

They slow moisture loss,helping bread stay fresh longer

and also help dough rise and

increase volume.


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Salt provides several purposes in yeasted breads.

The most "tangiible" of course is taste. Salt also

contributes to the chemical bonds in gluten: in

essence, it "strengthens" the gluten network orfabric. It also slightly retards the activity of yeast.


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Sugarcane originates from what is now called

New Guinea. Sugarcane was first cultivated in

the United States in the 18th century and thefirst refinery was built in New York in 1689.

Where do we get our

sugar from now?

SOURCE: http://www.ehow.com/about_5333674_history-cinnamon-rolls.html


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Sugarsucroseis a carbohydrate

that is present naturally in fruits and

vegetables.

Of all known plants, sugar is most

highly concentrated in sugar beets and

sugar cane. Sugar is simply separated

from the beet or cane plant, and the

result is 99.95% pure sucrose (sugar).

The sucrose from sugar beets and

sugar cane is not only identical to one

another, but each is the same as the

sucrose present in fruits and

vegetables.

SOURCE: www.sugar.orgThe Sugar Association

Sugar Beets

Sugar Cane
http://www.sugar.org/http://www.sugar.org/


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Is It ALIVE????

Yeast is a living substance that is inthe air, on the leaves of trees, intheir bark, in the skin of fruits, andin the soil.

In baking, we use a cultivated yeastthat is dehydrated.

Dissolving it in warm water brings itback to.LIFE

Yeast then feeds off the flour to giveoff carbon dioxide and alcohol thatmakes the dough swell and rise.


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Things to Know

About LeaveningYeast breads useYEASTas a leavening

agent.

Yeast needs warmth, food and moisture togrow.

Small amounts of sugar speeds the activityof yeast. (too much sugar will inhibit yeastactivity)

Salt inhibits the speed of yeast activity.


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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

143 degrees- yeast is useless for baking.


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KNEADING DOUGH

Kneading dough develops glutento givethe dough shape and structure.

Glutenis a protein in flour.

You only want to stir/mix quick breads alittle to form a small amount of gluten

You want to stir/mix (knead) yeastbreads a lot to form a large amount ofgluten.


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You may knead bread by hand or withyour dough hook on the electric mixer.

Kneading dough by hand:Fold

Push

TurnRepeat

Click on the picture to show a video on

how to knead.

KNEADING DOUGH
http://youtu.be/dWj8oHMPFm0


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YEAST BREAD BAKING BASICSOn a piece of paper in your binder/notebook,

answer the following questions for review:

1. Why is it important for the water to be the correcttemperature to mix yeast?

2. What do fats do in yeast breads?

3. Name 2 types of flour available for making bread?

4. What does kneading do for the bread?

5. How can you tell if you have kneaded bread long

enough?

6. What purpose does sugar serve to yeast bread?

7. How do I know if a loaf of bread is done?


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YEAST BREAD BAKING BASICSANSWERS

1. Why is it important for the water to be thecorrect temperature to mix yeast?

Yeast is a living organism and if the water is

too hot it will kill the yeast and the dough will

not rise.

2. What do fats do in yeast breads?

Fats make breads soft and tender.


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3. Name 2 types of flour available for makingbread?

Rye, soy, whole wheat, rice, all-purpose, bread flour.

It forms gluten. It makes the dough smooth and

elastic.

4. What does kneading do for the bread?


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6. What purpose does sugar serve to yeastbread?

- Sugar acts as food for the yeast.

When an indentation in the center of the

bread stays in place. It is smooth and elastic.

5. How can you tell if you have kneaded bread

long enough?

7. How do I know if a loaf of bread is done?

-When you knock on the loaf it sounds hollow.


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Bread in a Bag

2 cups white flour

1 cup whole wheat flour

1 cup hot water

1 package yeast

3 tablespoons sugar

3 tablespoons Nonfat Dry Milk

2 teaspoons Salt

3 tablespoons Oil

H ' h t h t d


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Here's what you have to do:

1. First, wash your hands.

2. Pre-heat your oven to 375 degrees. Ifyou're not allowed to use an oven,make sure to ask an adult to help you.

3. Mix 1 cup of white flour, the packetof yeast, 3 tablespoons sugar and 1cup hot water in the sealable plasticbag.

4. Let most of the air out of the bag,close it, and smoosh the bag with yourfingers to mix the ingredients.


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7. Open the bag and add the ingredients.

8. Let most of the air out of the bag, sealit closed and smoosh the bag some moreto mix everything together until it's prettysmooth.

9. Open the bag and add the other cup ofwhite flour.

10. Reseal the bag and smoosh again

until smooth, about one to two minutes.


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11. Take the dough out of the bag andknead it for another minute on a flouredsurface. You might have to put some

extra flour on your hands. Kneadingmakes the dough stretchy so it keeps itsshape and gets a nice chewy texture.

12. When the dough looks smooth andkind of stretchy, it shouldn't stick to yourhands anymore.

13. Now put the dough into a greased loaf

pan, cover it loosely with plastic wrapand let it rise for about 30 minutes.


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14. When the dough has risen, put it inthe oven. Be sure to remove the plasticwrap.

15. After about 35 minutes, it should lookgolden brown.

16. Use an oven mitt to take it out of the

oven and let it cool.17. Bon Appetit!


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Questions?

K h K


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The World ofWheat Science

Amy Peterson MS RD

Extension Educator

University of Nebraska

Lincoln ExtensionPolk County

Know how. Know now.

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The World of Wheat Science