Yeast Breads Chapter 17. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved

Yeast Breads

Chapter 17

Introductory Foods, 13th ed.Bennion and Scheule

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.2

Yeast Bread Characteristics Leavened with yeast Good quality bread

Fine texture Thin cell walls Uniform grain Elastic crumb Light, large volume in relation to weight



Ingredients Yeast Flour Liquid Salt Fat and sugar

Not necessary in every recipe Dough conditioners and other ingredients



Yeast

A microscopic one-celled plant Excessively hot of temperatures will kill yeast

Kinds or source of yeast Instant quick-rising active dry yeast Active dry yeast Bread machine yeast Compressed or fresh cake yeast Starters or sponge



Flour

Amount of flour given on recipe is not exact Can vary with humidity levels Handle dough during kneading to minimize

amount of flour added

Wheat flour produces viscoelastic dough

Gluten produced from proteins in flour Glutenin and gliadin



Types of Flour Bread flour preferable

A high protein flour made from hard wheat

Whole wheat flour Bran in whole wheat will interfere with gluten development

Rye flour Usually mixed with wheat flour for better gluten

development



Liquid Hydrates flour proteins and contributes to

development of gluten

Dissolves other ingredients Sugar and salt

Liquids in bread include Water Milk – must be scalded Eggs



Sugar Not an essential ingredient in yeast breads

Sugar functions Increases rate of fermentation If large amount of sugar, then represses action of yeast Adds sweetness Promotes browning



Fat Not an essential ingredient in yeast bread

Functions Facilitates dough handling Increases keeping quality of bread Improves loaf volume and texture Increases tenderness



Salt Adds flavor

Retards yeast fermentation Too much salt can prevent rising of bread

Firms gluten structure

Bread without salt Crumbly Overlight



Dough Conditioners Often added to commercial yeast doughs

Ascorbic acid Calcium iodate Azodicarbonamide Calcium peroxide

Produce bread with Finer texture Better volume Softer crumb



Other Ingredients

Emulsifiers Enhance dough conditioners Produce flexible dough Produce finer and softer crumb Include lecithin, mono- and diglycerides, and others

Enzymes Retard staling Enhance bread crust color Softer crumb Include amylases and proteases



Mixing and Handling Mixing and kneading important for high quality

bread

Methods of mixing Straight dough Sponge method Batter method Automatic bread machines



Kneading Essential for development of strong elastic gluten

strands

Methods Kneading by hand Kneading by machine

During kneading manage amount of flour used Dough should be soft but not sticky Too much flour = dry, stiff dough



Fermentation Time between start of mixing and molding or shaping

of dough

Fermentation reactionGlucose + Yeast Ethanol + Carbon Dioxide

Favorable conditions Moist, warm environment

When dough has doubled in size Punch down and allow to rise a second time or shape into

rolls or loaves



Fermentation

If allowed to ferment too long Poor oven spring Flat or sunken top Coarse grain and thick cell walls Unpleasant sour odor Crust may brown poorly

Inadequate fermentation Thick cell walls Heavy and small volume Less tender



Proofing Final rising of dough after dough has been

shaped

Place in oven once dough has doubled in size



Decorative Finishes Applied after shaping but before proofing

Glazes or Washes Whole egg and water – shiny crust Whole egg and milk – shiny soft crust Milk or cream – soft crust Water – crisp crust

Slashes



Baking Bread Conventional

Loaves – lower oven temperature Rolls – higher oven temperature

Microwave baking

Frozen yeast doughs

Oven spring Sharp rising in first few minutes



Rolls and Other Breads

Rolls Often higher in sugar and fat than loaf breads Bake at higher temperatures

Whole grain breads Whole wheat – red wheat Whole wheat white – white wheat

High fiber breads

Use of other flours

Specialty and artisan breads



Staling of Bread

The changes that occur after baking Firmness of crumb Less moisture Loss of flavor Crumbly texture Development of leathery crust

Occurs more quickly if refrigerated Store at room temperature or freeze Warming can reverse effects of staling

To large extent - caused by retrogradation of amylopectin



Bread Spoilage Commonly by mold

Contamination after baking Refrigeration retards mold growth but promotes

staling

Rope Bacterial contamination Originates in flour

Documents

Yeast Breads Chapter 17. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved