Chapter 19 & 20- Quick Breads & Yeast Breads PDF

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Quick Breads & Yeast Breads...

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March 30, 2021

Chapter 19 & 20: Quick Breads & Yeast Breads Ch. 19: Quick Breads  Quick Breads o First bread eaten by our ancestors was probably a quick bread  Baked immediately after the ingredients have been mixed  Leavened with air, steam, and/or baking powder or baking soda (process if either physical or chemical)  No waiting for leavening o Examples of quick breads:  Biscuits  Cream puffs  Muffins  Pancakes/waffles  Popovers  Preparation of Quick Breads o Muffin method  Sift dry ingredients together  In separate bowl, combine moist ingredients  Stir together dry and moist ingredients with a few strokes (about 10) until dry ingredients are moist but still lump  Varieties of Quick Breads o Pour batters  Pancakes  Crêpes  Waffles  Popovers

o Drop batters  Muffins  Avoid overmixing- just barely moisten dry ingredients- too smooth a batter means it’s overmixed- smooth top and too many tunnels inside and it tough bc there is too much gluten  Avoid undermixing: Insufficient gluten formation, leave baking powder unmoisted (inactivated) so you get low-volume muffins  Added ingredients (fruits, nuts, etc.)  Muffin breads  Boston brown bread, corn bread, hushpuppies, and tea breads o Coffee cakes o Dumplings  Thicker, more solid and less liquid

Ch. 20: Yeast Breads  Yeast Breads o Basic principles of preparing yeast breads have not changed since ancient Egypt  Takes time for the fermentation process  Preparation of Yeast Breads o Ingredients

 Flour, liquid, sugar, salt, yeast  Fat and eggs (optional) o Food additives in baked products  Commercial bakers will often add mold inhibitors (calcium propionate, sodium diacetate or ascorbic acid)  Corn syrup (sweetener, preservative)  Polysorbates (emulsifier)  Sodium citrate (color fixation, pH)  Tartaric acid (control pH)  Gums (improve texture)

 Trying to select the strain/spices if yeast that gives the best quality  Want the yeast to be stable o Mixing methods  Straight dough method- add all ingredients and mix  Sponge method- Combine yeast with water and 1/3 flour to make spongy looking mixture- after 30-60 minutes sugar, fat and remaining flour are added (salt at very end so as not to inhibit yeast)- then dough is treated like straight dough.  Batter method: coarse/porous bread- skip kneading step- simplest  Rapid mix: bread making machines. Add ingredients (often a kit)- close lid, press a button- machine will mix, knead, proof and bake bread (2-4 hours).

 Gluten is essential for the texture and structure of yeast breads  1 hour at least for it to rise

o Kneading‐ develops the dough’s gluten to its potential.  Physically handling the dough until it’s not sticky and springs back when pressed (not required during batter method)

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Kneading surface should be covered with a thin layer of flour to prevent sticking and allow a little extra flour into the dough- careful not to add too much, can slow fermentation leaving a dry product. Flour hands and dough is kneaded by lifting the farthest edge of the dough to the nearest edge- press with the heels of the hands down and away. Turn dough a quarter turn and repeat To determine if more flour is needed, hit the dough with an open hand, count to 10 and lift your hand; if it sticks you need a little more flour If the dough is too firm you may need to add a little water.

 To increase the gluten formation o Proofing: fermentation causes the dough to rise  Changes during fermentation:  size, enzyme, pH  Optimal fermentation conditions  68~100 oF. Slow < 50 oF, and die off > 140 oF.  Avoid overfermentation  Low-volume bread  Punching down and second proofing  Finer texture (quality). More mellow yeast flavor. o Factors to consider during baking:  Shaping

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Selecting a baking pan Decorating

 Need a very uniform and homogeneous air cells

 Don’t bake cookies on a glass pan o A standard loaf of bread will bake in about 45 minutes o Heat oven to 400F for the first 5-10 mins then to 350F for the remaining 30 mins

o The initial heating contributes to “oven spring” - an initial increase in fermentation, enzyme activity and softening of ingredients- if not done, dough can spill bc it will over-ferment. o Once in the oven the temp kills the yeast o Protein coagulates and starch granules start to swell and gelatinize- though not too extensively due to the low water content.  See color changes  Types of Yeast Breads o Rolls o Pita bread o Bagels o English muffins o Pizza crust o Pretzels and bread sticks o Raised doughnuts o Loaf breads  Wheat (white) breads  Whole-wheat breads  Sourdough breads  Malt breads  Storage of Yeast Breads o Fresh breads  Best within one or two days  Store in cool, dry place  Staling begins as soon as bread leaves oven  Prevent staling by keeping away from air o Refrigeration- immediately if in tropical location- though not in less humid areas b/c it speeds staling o Freezing- best way to maintain texture and flavor- freeze within one day. Can be stored 2-3 months- wrap 2x o Thaw at room temp  Don’t put in refrigerator, causes dehydration  Little concern for bacteria growth, concerns about mold growth...