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