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| Bread of French origin, shaped into a skinny loaf |
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| process of yeast acting to breakd own sugars into CO2 gas and alcohol |
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| cutting the surface of an item at regular inervals to allow it to cook evenly, allow excess fat to drain, help the food to absorb marinades, or for decorative purposes |
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Flour, yeast, salt, water
chewy texture, more bite, crisp crust |
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flour, yeast, salt, water, sugar, fat
-introduced fats change dough's texture
-softer, more tender bite |
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microorganisms that release CO2
-must be alive |
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ingredients are blended on low speed until just combined
-dough is rough mass |
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preliminary development
-dough is mixed at moderate speed
-appears somewhat rough |
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development of gluten
-dough begins to pull away from sides of mixing bowl |
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dough is smooth and elastic
-leaves sides of bowl clean as mixer runs |
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1st fermentation period
-develops flavor of the bread |
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redistributes available food supply for yeast
-equilizes temp of dough, expels built-up fermentation gases and futher develops gluten |
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| creates uniformity of size, proofing, and baking times |
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gives dough smooth, tight skin that will help trap the gases that develop during fermentation
-allows gluten to relax so dough is easier to manipulate |
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made up of starch and protein
contains amylases |
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| Why wheat/bread flour for breads? |
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Higher percentage of protein
higher protein content= higher gluten development |
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breaks down starch for sugar
-sugar=energy
biological leavener |
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Traps CO2
Increases tenderness
-when melted becomes more mobile |
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| breaks down bonds to get sugar from starch |
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| Why does milk have to be scalded if using it to make bread? |
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Definition
unscalded milk will break down gluten
-glutathione |
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| Function of liquids in bread making |
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Definition
manipulates transportation of ingredients (yeast, food)
gelatinizes starch
provides steam |
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| Function of salt in bread making |
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Definition
adds flavor
favors amylase activity
inhibits proteases
slows CO2 reaction
strengthens polypeptide bonds
Too much is an inhibitor! |
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ready source of eneregy for yeast
mallard reaction (browning)
tenderizer (as it melts)
Greater than 10% sugar by weight is an inhibitor |
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Add protein
Improves elasticity of dough |
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| allow yeast dough to rise |
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| sealed cabinet taht allows control over temperature and humidity |
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made of beaten eggs
-creates glossy, shiny crust and seals in the moisture of the bread |
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| Baking differences for lean and enriched doughs |
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lean- baked with steam
enriched- baked at slightly lower temperature |
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| What are some things that affect the baking process? |
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Type of oven
size and shape of product
desired crust color and development
length of pan proofing |
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| What reaction occur during the baking process? |
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Definition
Oven spring
coagulation of protein
gelatinization of starch |
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| cool rapidly to prevent sour bread |
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french for 'ball'
-resembals a squashed ball |
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| type of basket used to provide structure for soudough as it proofs |
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proofing cloth
-used to proof dough on or under
-course material that dough does not stick to |
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| T/F: Loaves of bread baked with yeast should be wrapped while still warm to preserve moisture |
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| T/F: Lean dough should be baked in a hot oven with steam |
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| T/F: Scoring patterns for oblong loaves are on the loaves' higest points |
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| T/F: In bread production, salt is a flavoring ingredient taht may be omitted without any significant impant on the dough |
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| T/F: To proof yeast, combine yeast with warm liquid and a small amount of flour or sugar |
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| T/F: Wheat flour is the basis for most yeast-raised doughs because it has a low percentage of protein |
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| T/F: Doughs should be left uncovered during bulk fermentation adn covered during proofing |
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| T/F: Egg wash should be applied after preshaping but before resting |
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| T/F: Relatively speaking, yeast doughs may be divided into two categories: unleavened doughs and leavened doughs |
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| T/F: The way a panis prepared depends on the type of dough to be baked |
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| In order for active dry yeast to grow properly, water, milk, or other liquids used in bread formula should fall within a temperature range of: |
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| What is an appropriate method for preparing a pan for lean dough? |
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Directly on hearth
line with parchment paper
dust with cornmeal or semolina flour |
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| What is an appropriate method for preparing a pan for enriched dough? |
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Definition
line with parchment paper
grease |
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| After the first fermenation period, doughs hould be carefully folded to: |
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Definition
release carbon dioxide
equalize temperature
redistribute food for yeast |
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| Once the dough is scaled, it should rest briefly before being shaped in order to: |
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Definition
| allow strands of gluten to relax |
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| After bulk fermentation, the dough: |
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Definition
| will have doubled in size |
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| Lean doughs can be produced with only _____, _____, _____, and ______ |
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Definition
| flour, yeast, salt, water |
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| Enriched doughs can be produced with _____, ______, _______, _______, _______ and/or ______ |
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Definition
| flour, yeast, salt, water, sugar/fat |
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| The viability of yeast may be tested by _____; if no _____ develops, the yeast should be discarded |
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| Proof and proofing are terms used to describe both _____ and _____ |
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Definition
| fermentation and yeasting using sugar for food |
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| Scale and scaling are terms used to describe both ______ and ______ |
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| measuring ingredients, dividing dough/ingredients by weight |
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| What are the two basi categories of yeast doughs? List typical ingredients |
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Definition
lean- flour, yeast, salt, water
enriched- lean with fat and/or sugar |
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| What is scoring? Explain how and why it is used. |
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Definition
Cutting the surface of the dough before baking. Releases built up fermentation gases and allows for the bread to cook evenly.
Also used to distinguish certain types of breads |
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| After the loaves are baked, how should they be handled and why? |
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Definition
| Should be left in pan for final stage of cooking. Then removed from pan to prevent dough from becoming soagy. Cooling should happen rapidly to prevent souring of bread |
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| List the seven basic stages of yeast dough, in order |
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Definition
| Mixing, kneading, fermentation, punching, panning, proofing, baking |
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| When and why is dough folded over? How should it be done? |
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Definition
| After bulk fermentation to redistribute available food sources, equalize temperature, and release CO2. Should carefully fold one side of dough over the other to protect developed structure |
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