FOR 111 - ISAIAH AND JEREMIAH BREAD - a kind of food made of flour or meal that has been mixed with milk or water, made into a dough or batter, with or without yeast or other leavening agent, and baked. CLASSIFICATION OF BREADS 1. YEAST BREAD – are leavened bread with yeast. YEAST - This is a fungus that feeds on sugar and is used to make bread rise. Active yeast for bread baking is commonly bought in dry powder form. 2. QUICK BREAD – are leavened bread with baking powder or baking soda. They are called quick bread because they are prepared in a short time period to yeast breads. INGREDIENTS NEEDED IN BREAD MAKING 1. FLOUR - this is the primary ingredient in baking bread. Local bakers use the following kinds of flour in bread making: a. Wheat Flour – because of its high protein content which creates a large amount of gluten, wheat flour is the best kind of flour. Gluten provides the dough’s framework. It shapes and forms the finished product. Gluten provides elasticity to the dough. Bread flour, a type of wheat flour is the most suitable for bread making because it consists of 12 – 14% gluten and its longer tolerance of dough fermentation. b. All Purpose Flour – it is created from whole or white flour. All-purpose flour has 10-12% protein. It can substitute for bread or cake flour, but needs more kneading for bread and less mixing in cake to control gluten development. c. Cake Flour – it is also called soft flour or weak flour which originates from soft wheat. Cake flour has 10.5% and is best fir cakes, cookies, light muffins, and others that need little or no gluten at all. d. Ready Mix – it is “premixed” flour with salt, baking powder, milk solids, and sugar as the ingredients that were added. Ready mix flour is used in muffins, cookies, cakes, pancakes, cupcakes, siopao and even bibingka. 2. LIQUIDS – water and milk are two if the many liquids which can be used in bread making. Liquids control dough consistency and temperature. The liquid recommended is scalded milk because proteins can weaken the flour gluten that creates and strengthens the dough’s structure. Liquids are needed to hydrate and bind the flour for better gluten fermentation. 3. YEASTS – serving as the bread’s leavening agent, yeast grows in the presence of a given amount of sugar at a temperature of about 80degreesF, producing in the process tiny bubbles of carbon dioxide which leavens the dough to rise and become light. TWO TYPES OF YEAST A. Active Dry Yeast – commonly used yeast. B. Active dry yeast, also sometimes referred to as “baker’s yeast,” is a live culture used to make dough rise for breads, rolls, and some types of cake. It is known scientifically as Saccharomyces cerivisiae. Unlike wet yeasts, dry versions are dormant until warmed. Both feed on sugar, converting the glucose to carbon dioxide gas. The main advantage to purchasing yeast dry is its shelf life. It can last for a year or more in a cool, dark place, while wet versions must usually be used almost immediately. It is also viewed by many as simpler to use and measure. Importance in Baking The process through which sugar glucose is converted to carbon dioxide is essential to a great many baking projects. The gas bubbles cause the dough to expand, which allows air to penetrate and helps the loaf or roll bake evenly. The end result is often chewy and light rather than sticky and dense, as is often the result when yeast is left out or forgotten. Basic Usage Guidelines Active dry yeast looks like a finely granulated powder that “activates” in the presence of warm water or milk. Activation will usually happen naturally as a bread or roll bakes — the heat of the oven or fire is usually enough to trigger the sugar conversion, provided the dough is wet enough. Cooks will often “proof” the yeast in advance, though, which reduces the risk of yeast dying off or cooking too quickly. Proofing usually starts when cooks set aside a small bowl of warm liquid and a pinch or two of sugar. Yeast is added, then the mixture is left to rest for anywhere from 10 to 15 minutes. If the yeast is fresh, the mixture will foam. If there are no bubbles or foam, something has gone wrong — the yeast may have expired, for instance, or the water may have been too hot. It’s very important that cooks not to overheat the water, which can kill the yeast. As a general rule, the water should be comfortably warm but not hot. Proofing is not only a good way to test out a yeast’s strength, but it also saves a cook from wasting other ingredients to make a dough that will not rise. Once the foam appears, it is added to the other ingredients to form a dough, then left alone in a warm place, usually for about an hour. This "warm place" can be as simple as a sunny window ledge or a low-temperature oven — basically anywhere that is away from breezes and generally still. The dough will typically double in size during this time as the yeast interacts and activates, which is a good way to prepare it for the oven or fire. Difference Between “Active Dry” and “Wet” Yeasts For centuries, the most readily available form of yeast was fresh yeast, a product derived directly from natural fermentation. This sort of yeast was originally taken from food that was spoiling or decomposing. Scientific advances have given modern microbiologists new and improved ways of controlling yeast growth, and most of what is available for purchase today is created in controlled environments and is not related to decay at all. Wet yeast is often the fastest to work with, and many cooking purists argue that it is the most authentic way to bake bread. It does have a limited shelf life, though. Consumers in most places can purchase it in blocks or small cubes, usually in the refrigerated section of a grocery store or bakery shop. Ever since active dry yeast was introduced to the mass market in the 1950s, it has typically been much more popular and readily accessible, even though using it can take a bit more time. The Cincinnati, Ohio-based Fleischmann Company is credited with developing the first active dry yeast during the Second World War when it granulated wet yeast into tiny particles that were then dried and vacuum-sealed. According to popular lore, the product was created so that soldiers and troops could make fresh bread in their camps across Europe and the Pacific without having to worry about refrigeration or spoilage. The ease of use and simplicity of the product made it an instant hit in most world markets once the fighting ended. Convenience Factor Active dry yeast is typically sold in prepared packets, which makes measuring a snap. Many recipes are actually designed around this “packet” presentation, and will call for yeast based on how many packets are required rather than calling for a particular measurement. In most places, a packet contains roughly 0.25 ounces (7.3g) of yeast. This normally works out to be about 2.25 teaspoons. Freshness and Expiration Concerns Active dry yeast packets are typically printed with an expiration date, usually about a year forward from when they were produced. Yeast will often stay good past this date, but it will need to be proofed to be tested. It will usually last the longest when kept in a cool, dark place — many people store it in the refrigerator, though refrigeration is certainly not required. Once packets are opened, they should generally be used within about a month. Spoilage isn’t common, but the granules will sometimes pick up flavors or particles from the outside environment, and exposure to the air can diminish overall strength. Sealing any leftovers in an airtight container can sometimes extend this time frame, but not always. Rapid-Rise Variations ”Rapid rise” yeast is a type of active dry yeast that is popular for certain “quickbreads” and other recipes that require fast assembly. The granules of this type of yeast are usually so fine as to be more dust than powder, and proofing is often a lot quicker — sometimes only a minute or so. Rising is faster, too. Either type can be used for most recipes, but bread machine users must often exercise a bit of caution. Bread machine recipes should be followed to the letter, as yeast type can make a big difference when it comes to how the machine responds and processes dough. Rapid rise versions can clog things up or cause dough to rise beyond the baking chamber, which usually leads to major problems. COMPRESSED YEAST – for moist cake 4. SUGAR – acting as the yeast’s food, sugar adds flavor, holds moisture, and gives color to the crust because it caramelizes when it comes into contact with heat. 5. SALT – as a bread ingredient provides the following: a. It enhances bread’s flavor b. It gives the crusty flavor to baked products c. It prevents stickiness in doughs during kneading d. It makes bread crumbs because of chlorine’s bleaching property e. It retardates the growth of yeast to prevent over rising of the dough 6. EGGS – this ingredient does the following: a. A nutritive enhancer b. Prolongs baked goods’ shelf life c. Makes dough tender 7. SHORTENING – this ingredient may be fat in any form. It improves the taste and nutritional quality of the baked products, as well as facilitates its shelf life. It is used to keep the dough soft longer. Shortening is responsible for the moist crumbs of breads and enriches the dough’s flavor. KINDSOF DOUGHS A. Lean dough – the basic ingredient for bread such as flour, yeast, a little sugar, water and shortening are used in making lean dough. It is used for making French bread, crusty bread, pan Americana bread, and pan de sal. B. Rich dough – this kind of dough contains more sugar, butter, nuts, dried fruits, eggs and flavoring extracts. The rich dough enhances the flavor and nutritive value of breads and gives rise to coffee cakes, rolls, and sweet bread varieties. CONVENTIONAL METHODS IN BREAD MAKING A. “No Knead” Method – kneading is not performed. The dough is dropped directly into the pan before or after rising of the first period. The baked products is not as fine as the kneaded doughs. B. Straight Dough Method – it is one of the most common methods in bread making. To make dough, all of the ingredients are used at one time. All the flour is added without preliminary fermentation period. C. Sponge Dough Method – a drop batter is created first by mixing part of the flour, liquid, and all of the yeast. This is set aside to rise bubbly. The rest of the ingredients are blended and the mixture is treated like a straight dough BASIC BREAD MAKING OPERATIONS 1. Dissolve yeast in warm water with a small amount of sugar. 2. Dough mixing may be done using the conventional methods in bread making. Kneading is done by gently pushing the dough away using the heels of the hands and folding it. Avoid overkneading. Manipulate the dough repeating the process rhythmically until it is smooth or elastic. Kneading is done to evenly distribute yeast, sugar, and salt to develop the gluten, smoothen the dough’s mass, and prevent lump formation. 3. Cover the dough and allow it to ferment until double in bulk in order to create carbon dioxide gas to give bread a light and porous structure and to ripen the dough. To prevent the dough from drying out, the dough is covered with a damp cloth. When the dough appears double In size, test by pressing two fingers into it. If the dent remains, the dough has doubled and is light. 4. Punching has several purposes: a. To achieve a uniform fermentation b. To evenly distribute sugar, yeast and other ingredients c. To develop a more elastic gluten during the following rising periods d. To expel excess carbon dioxide and incorporate oxygen needed for the yeast’s growth. Punch down the risen dough. Punch down with the fist the double dough. The edges are brought toward the center and the dough is completely turned over the bowl. The dough is allowed either to be shaped or to rise again. 5. Shape the dough. Test it after punching down before shaping. Form the dough into a smooth round ball. Cut it with a sharp knife. Use a weighing scale to determine the dough’s uniform sizes. Allow enough space for the dough inside the pans for the second rising. 6. Test the shaped dough. Cover the dough again and allow it to rise to double its volume to retrieve the carbon dioxide lost in punching and to condition the gluten for baking. 7. Bake the bread until done in preheated oven at 400 degrees F. The bread crusts become golden brown when done. Yeast breads are done when they turn golden brown and produce a hollow sound when tapped lightly. Press down the bread. It is done when it spring back to its original shape. CAUSES OF FAILURE IN BAKING BREADS External Appearance Too much dough for pan, improper shaping of loaf, and insufficient rising time result in poor-shaped breads. Placing too much salt, not enough yeast, insufficient rising period, and being cooked in an oven that is too hot result in small breads. In contrast when there is not enough salt, too much yeast, a lengthy rising period, and being cooked in an oven with too low temperature produce large breads. Lack of sugar, mixing and rising dough in too high temperature, and baking too low temperature produce pale breads. In contrast, too much sugar, insufficient rising period, and being cooked in an oven that it too hot, produce too dark breads. Improper shaping of loaves, uneven oven heat, and incorrect placement in oven produce breads of uneven color. The crusting of the dough during rising time, too low oven temperature, and overbaking produce breads with crusts that are too thick. Cracks are produced by the crusting of dough during rising time and cooking of loaf quickly. Lack of shortening, insufficient rising time, and overbaking yield tough breads. These breads have blisters brought about by the improper shaping of loaves, too low temperature of rising, and a lengthy rising time. Overkneading and lengthy rising time produce breads that lack shred. The air space beneath top crusts, wrong sugar proportion, dough that is too stiff, insufficient rising time crusting of dough during rising, and overkneading yield “flying” breads. Internal appearance Breads of poor color are yielded by too much yeast, use of too high temperature of dough during mixing and rising, a lengthy rising time, and too low oven temperature. The crusting of dough, the improper mixing of dough, too much flour used during kneading, and the improper shaping of loaves result in streaks in breads. A dough that is too soft, too high temperature of dough during mixing and rising, and lengthy rising time yield a coarse internal appearance. A dough is too soft, the use of too much flour during shaping and kneading, and improper shaping and punching yield an uneven internal appearance. Use of too much flour, the use of wheat flour substitutes, too high temperature of dough during rising, a lengthy rising time, and overkneading result in the poor internal texture of breads. Using the wrong proportion of ingredients, too high temperature of dough during rising a lengthy rising time, using too much yeast, and excessive fermentation result in the strong or weak flavor of breads. COMPUTATION OF FOOD COST Use this formula to find the food cost. Total Expenses + ½ Total Expenses Selling Price = Number of Yields Total expenses mean the total amount in the production of food, including the total cost of ingredients and production. Labor and expenses in production such as gas or electricity and packaging materials are also included in the total expenses. The price of ingredients per cup/per tablespoon/per teaspoon has to be determined first before computing the total expenses of ingredients. After the total expenses has been computed, it is added to the half of the total expenses. The sum is divided into the number of yields or servings. The quotient is the selling price.
Posted on: Wed, 09 Oct 2013 20:31:15 +0000