Breads Flashcards
Bread categories based on
1: which LEAVENING they use, which make the bread RAISE.
2: Yeast breads use YEAST. They take 2 to 5 HOURS to prepare.
3: Quick breads use BAKING POWDER, BAKING SODA, OR STEAM to make the dough rise. They take about 30 to 90 MINUTES to prepare.
Quick Breads
Differentiated by proportion of ingredients used
Examples: biscuits, muffins/banana bread, pancakes, and waffles.
Why are they called quick breads? ( short cooking time, different type of levening)
Two most important considerations when baking quick breads
(consistency and temperature)- coconut flour- too much protein
tunnels in the bread
forms tunnels
why sift flour
creates air and reduces lumps
Ingredients Used in Baking
Flour
The endosperm portion of the wheat kernel
Provides structure to the baked product
Gluten
Develops when flour is mixed with liquid
Long elastic strands
More mixing produces stronger gluten and a product that has a strong structure
the mosre you mix the flour,
THE more the gluten develops and gets a strong structure
Classification of Wheat
Winter wheat (used in most breads Spring Wheat
Types of Flour
All Purpose Flour Most commonly used Combination of hard and soft wheat Self-rising flour Contains baking powder and salt
Whole Wheat Flour
Contains germ and bran in addition to endosperm
Bran limits gluten formation
Produces heavy dense baked products
Combination of both all purpose and whole wheat must be used in baking
Should be stored in refrigerator
Bread Flour
Hard wheat flour blended with barley flour
High gluten
Works best with yeast breads not delicate pastries
Cake and Pastry Flour
Soft wheat flour
Produce less gluten
Produces fine tender texture of baked products
Gluten Flour
High protein flour
Hard wheat with protein solids
Used with other types of flour such as rye flour
Bagels and hearty breads made with gluten flour
Instant Flour
Grains of flour are coated to provide easy mixing and no lumps
Used only for sauces and gravies
Gluten Flour
High protein flour
Hard wheat with protein solids
Used with other types of flour such as rye flour
Bagels and hearty breads made with gluten flour
Instant Flour
Grains of flour are coated to provide easy mixing and no lumps
Used only for sauces and gravies
Bread Flour
Hard wheat flour blended with barley flour
High gluten
Works best with yeast breads not delicate pastries
know about the common ones like durum, whole wheat, all purpose,, cake
why are they similar and different- protein content
Hard wheat flour
blended with barley flour
High gluten
Works best with yeast breads not delicate pastries
Cake and Pastry Flour
Soft wheat flour
Produce less gluten
Produces fine tender texture of baked products
All Purpose Flour
Most commonly used
Combination of hard and soft wheat
Self-rising flour
Contains baking powder and salt
Whole Wheat Flour
Contains germ and bran in addition to endosperm
Bran limits gluten formation
Produces heavy dense baked products
Combination of both all purpose and whole wheat must be used in baking
Should be stored in refrigerator
Ingredients Used in Baking
Liquids
Can be water, juice, milk, water content of egg
Necessary for gluten formation
Activates the leavening agent
Starch gelatinization during baking requires moisture
Provide moistness
Proportion of liquid and flour will influence the final qualities of the baked produce
Ingredients Used in Baking
Leavening Agent
Leaven- to make light & porous
Creates chemical reaction that produces a gas and causes baked product to rise
Activated by liquid and heat
Leavening Agents
baking soda
Baking Soda
Bicarbonate of Soda
Not an acidic ingredient
Reacts chemically with acidic ingredients in recipes (ex. buttermilk)
Reacts instantly with liquids in recipe
First mixed with dry ingredients before being mixed with liquids to trap the gas from escaping
Baking Powder
Combination of baking soda and an acid ingredient (cream of tartar)
Does not require an acidic liquid to create a reaction
Double acting
Reacts once with the liquid ingredients in the recipe
Reacts again with the heat during baking
Yeast
Fungus thrives on moisture and warmth
AIR
Air is not the main leavening agent, but it gives many products a “lift”
It is the principal leavening agents in meringues and angel food cakes
These products are based on egg foams (beaten egg whites)
Protein traps the air bubbles in the foam, creating a light fluffy texture
Steam
Used with a thin batter only, with no help from baking powder or soda.
The thin batter is baked in a very HOT oven.
The heat is so intense that the steam RAISES the batter and the heat SETS the batter structure.
One example of this is POPOVERS.
Fats
Provide richness and flavor Make the crust brown and texture tender Most often you can replace one solid fat with another solid fat Don’t use whipped butter or soft margarine for baking…results will be less than desirable Common fats include: Butter Margarine Lard Oil
