Yeast Breads

TYPES OF DOUGH

Lean Dough

• Contains only relatively small amounts of sugar and fat, if any.

• Breads made from lean dough tend to have a chewier texture, more bite, and a crisp crust.

• Examples–Hard rolls– French and Italian-style breads–Bagels

Enriched Dough

• Has fat, dairy, eggs or sugar added• Usually softer, and have a more tender bite after

baking than lean dough products.• They may be golden in color because of the use

of eggs and butter, and the crust is soft rather than crisp.

• Examples:– Sandwich breads, soft rolls, and braided

breads such as challah (Jewish braided bread)

MIXING METHODS

Straight Dough

• Simplest and most common way of mixing yeast dough.

• All the ingredients for the dough are mixed together at the same time.

• When the ingredients are mixed the yeast starts to develop immediately.

Modified Straight Dough

• Ingredients are added in steps, not all at once.• Hydrate the yeast and add the flour.• Add liquid ingredients and sweeteners• Mix the dough until all the flour is evenly

moistened.• Add additional butter until evenly blended.• Continue to mix and knead the dough until

properly developed.

Sponge Method

• The sponge method combines one-third to one-half of the recipes total liquid with all the yeast and enough flour to make a very loose dough called a sponge.

• When the sponge has doubled in size, the remaining ingredients are added to the sponge and mixed to make dough.

TYPES OF FLOUR

All-Purpose Flour

• A finely ground and sifted meal of a blend of high-gluten hard wheat and low-gluten soft wheat.

• The most commonly used flour.• Good for most cooking purposes.

Unbleached Flour

• A refined flour that has not had any whitening agents added to it.

Bread Flour

• A high protein flour that is intended to be used in yeast breads.

• The high protein content means that the flour has more gluten in it.

• The increased amount of gluten allows dough made with bread flour to be extremely elastic.

• That elasticity leads to a lighter and chewier yeast bread.

Whole Wheat Flour

• Flour derived by grinding or mashing the whole grain of wheat.

• Includes the bran, germ and endosperm.

INGREDIENTS AND THEIR FUNCTIONS

Flour

• Flour is the most basic and important ingredient in bread.

• When the protein in flour comes in contact with liquid and is kneaded, it produces gluten.

• Gluten is the basic structure of the bread and what is responsible for the elastic texture of the dough.

Yeast

• The primary cause of fermentation in naturally leavened breads.

• Eats sugar and produces alcohol and carbon dioxide.

• Increases the volume of breads creating different textures and crumbs.

• Are living organisms.• In extremely hot or cold temperatures they

can die or slow down.

Liquid

• Water’s main function in bread baking is to hydrate other ingredients.

• Flour mixes with water and combines protein into gluten.

• Other ingredients, like salt and yeast, are dissolved in water and fully incorporated into the dough.

Salt

• Enhances flavor• Controls fermentation

Sugar

• Helps with fermentation of the yeast and speeds growth.

• Sugar leftover after fermentation is called residual sugar.

• This sugar is what gives a sweet taste to the final product.

• It also caramelizes on the outer crust and provides browning.

Fat

• Adds to the bread:– Tenderness– Flavor–Color

• Effects the crumb of the bread–Crumb is a term to define the inside of the

bread.

Eggs

• Adds to the bread:–Protein–Color– Structure–Richness– Leavening

FOOD SCIENCE PRINCIPLES

Kneading

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

• Kneading develops most of the gluten.• As the dough is kneaded the gluten strands

line up creating a structure where the carbon dioxide bubbles from the yeast are trapped, allowing the dough to rise.

Fermentation

• After kneading bread, you must allow it to rest.

• During this time the bread dough forms alcohol and carbon dioxide. This is caused by the yeast feeding and breaking down the sugars.

• The alcohol is evaporated during baking.• The carbon dioxide causes the bread to rise.

Proofing

• The time period that dough rises prior to baking.

• Bread is often proofed two times– First in a covered bowl– Second in the bread pan

Shaping

• Preparing dough for its intended purpose• Examples–Rolls– Loaves–Doughnuts

Baking/Oven Spring

• The final burst of rising just after the bread is put into the oven.

• Due to the increase in heat, the carbon dioxide and water vapor that is trapped inside the gluten structures expand, causing further rising.

THE NUTRITION OF BREAD

Nutrients Found in Bread

• Grains are an important source of many nutrients including:–Dietary fiber–B-Vitamins (Thiamin, riboflavin, niacin,

folate)–Minerals (Iron, magnesium and selenium)

Nutrients Found in Bread

• Dietary fiber from whole grains or other foods may help reduce the risk of:–Blood cholesterol levels –Heart disease–Obesity– Type 2 diabetes

Nutrients Found in Bread

• Fiber is important for proper bowel function.• It helps reduce constipation and diverticulosis.• Fiber-containing foods, such as whole grains,

help provide a feeling of fullness with fewer calories.

Summary

• There are many different types of dough, mixing methods and flours that can be used in making breads.

• Each ingredient in bread making has a purpose.

• There are several principles of science used in bread making.