Bread Baking Information Sheet PDF

INFORMATION SHEET NO. 2 BREADS Learning Objectives: a. Define bread; b. Differentiate kinds of breads; c. Identify the major ingredients in baking bread and their uses; d. Discuss the baking calculation and...

INFORMATION SHEET NO. 2 BREADS Learning Objectives: a. Define bread; b. Differentiate kinds of breads; c. Identify the major ingredients in baking bread and their uses; d. Discuss the baking calculation and its importance in baking bread; and e. Identify the characteristics of poor-quality bread. INTRODUCTION History traces the beginning of bread making as early as 8,000 years ago. Bread was made from wheat or any starchy material plus water, and baked in various types of ovens. As time went on, the other ingredients were slowly added until the core of bread making became a science by it. Modern bakeries are now highly mechanized, with each ingredient and step in the procedure closely monitored. For our own study, we will learn the basic techniques in bread making. From here, you can extend your knowledge by constantly looking for new ingredients or combining techniques to produce new products. Bread A baked staple food is basically made from grains that have been ground into flour or meal, moistened and kneaded into dough, and then baked. Kinds of breads a. Yeast bread or bread that uses yeast as leavener; made from flour, water, salt and other ingredients and leavened by yeast. They need a long fermentation time before being shaped and baked. b. Quick bread or bread that uses a chemical agent as leavener; is made with quick- acting leavening agents and is mixed, shaped, and baked in one interrupted process. (i.e. loaf bread, muffin, cupcakes) c. Shortbread (i.e. cookies, pies & pastries, biscuits). Points to remember about bread baking ingredients: 1. Flour – is the primary ingredient in bread. When mixed liquid gliadin and glutenin unites to form gluten, the substances that give frameworks to bread dough. The strength of the gluten strands determines the quality of bread. Author/s: Published On: Document No.: ESTACIO, Remedios JULY 2020 MANIPOR, Mary Rose RAMOS, Fely Issued by: Revision No. Page No. BORBE, Daisy MARIKINA POLYTECHNIC JAMON, Annabele COLLEGE  - bread flour, all-purpose flour or a combination of both may be used in making bread. Flour with more gluten has an advantage in the stretching of the dough. This type of flour can withstand extensive kneading, rolling, and molding, process that are used in handling bread dough. -Bread flour needs longer periods of mixing, less yeast and more fermentation time than cake flour. Bread flour contains plenty of proteins so that more time is needed to condition it during mixing and fermentation. - Dough that is not properly conditioned is hard to roll and mold because the gluten has not been properly developed to be elastic for the process. 2. leavening agent – is used to leavened bread because of its remarkable ability to convert sugar into alcohol to carbon dioxide in the process of fermentation. 3. Liquid – act as advents for the other ingredients in the dough hydrating flour, causing it to swell so that other ingredients can penetrate it. a. water generally used in baking yeast-leavened bread. to activate the yeast; to help develop the gluten in the dough; and to dissolve other ingredients. b. milk is sometimes used usually for rich dough because it contributes to good texture, flavor and nutritive component of bread. It increases the nutritive value of the bread; It contributes good texture and flavor It helps dissolves other ingredients; and It serves as food for the yeast during the fermentation process. 4. Salt - gives desirable flavor to the bread; - Controls period of fermentation: the more salt added, the longer the fermentation time, or the “rising” of the dough. - The absence of salt causes poor flavor and quick rising but poor flavor. 5. Sugar – this way yeast grows fast and leavened the dough faster in the process. It is best to add sugar to yeast and water and let it stand for five minutes before adding it to the dough. - Acts as food for the yeast during fermentation; - improves flavor of the bread; and Author/s: Published On: Document No.: ESTACIO, Remedios JULY 2020 MANIPOR, Mary Rose RAMOS, Fely Issued by: Revision No. Page No. BORBE, Daisy MARIKINA POLYTECHNIC JAMON, Annabele COLLEGE  - Gives color to the crust. 6. Shortening – may be butter, margarine, or vegetable shortening. - Serves as food to the yeast; - Make the dough easy to handle during kneading; - Contributes to the elasticity of the dough; and - Improves the bread texture and flavor. 7. Fillings or toppings – may be placed in the bread. Choose one that will improve the general characteristics of the bread. They must not make the bread compact, soggy or unattractive. Causes of Poor Quality Breads a. outside appearance Defect Causes Irregular Too much liquid, not rolled into uniform thickness, improper cutting of dough, uneven oven heat. Too small Too much shortening, over mixing or over handling, oven too hot. Too pale Too stiff dough, too low oven temperature Too dark Too hot oven. Baked too long Uneven color Uneven shape, incorrect placement in oven, uneven oven heat Bottom crust too Not baked in shiny pan dark Yellow or brown Ingredients not mixed properly spots Tough Too much flour, over mixing or over handling, incorrect oven temperature Rough Too much liquid, incorrect kneading or rolling Excess flour on Not enough liquid. Too much flour on pastry crust cloth or table. b. inside appearance Defects Causes Poor color Too much shortening, poor quality ingredients Yellow or brown Ingredients not mixed properly spots Author/s: Published On: Document No.: ESTACIO, Remedios JULY 2020 MANIPOR, Mary Rose RAMOS, Fely Issued by: Revision No. Page No. BORBE, Daisy MARIKINA POLYTECHNIC JAMON, Annabele COLLEGE  Not flaky Not enough shortening, too much or little mixing of shortening with flour mixture, under kneading Coarse uneven cells Over mixing Too dry Too stiff dough, over baking Tough Not enough shortening, over mixing Heavy Too much shortening, over mixing under baking Poor flavor Wrong proportion or improper mixing Stages in baking Process 1. Measuring – preparing all ingredients needed in baking. 2. Mixing – combining all ingredients and mixing well to distribute all the ingredients and to form dough through gluten formation. 3. Fermentation – putting the dough into a greased and covered bowl, set aside. 4. Punching – releasing excess gas by flattening the dough. 5. Scaling – dividing the dough to desired weight and size. 6. Rounding or Shaping – making the dough into the desired shaped. 7. Benching- means letting the dough rest on the work surface before proceeding with shaping 8. Panning – placing the dough to the right baking pan. 9. Proofing time – putting the dough into the proofer box and let them reach the right size for baking. 10. Baking – putting the dough inside the oven until golden brown. 11. Cooling and Packaging – packing with good packaging materials for longer shelf life. 12. Storing – keeping the finished products in the desired place. Step in Bread Making Preparation of bread may be done by hand, machine, or a combination of hand and machine. a. Assemble all utensils and measure all ingredients accurately. Scald milk if necessary, cool to require temperature. Hot milk when added to yeast mixture, will kill the yeast. b. Prepare the yeast mixture by following accurately the specified amount in the recipe. Be sure to have the correct water temperature. Author/s: Published On: Document No.: ESTACIO, Remedios JULY 2020 MANIPOR, Mary Rose RAMOS, Fely Issued by: Revision No. Page No. BORBE, Daisy MARIKINA POLYTECHNIC JAMON, Annabele COLLEGE c. Mix the ingredients following the straight dough or sponge method. Proper mixing will slowly develop the gluten. d. Kneading, folding and pulling of the dough will make it elastic and velvety smooth to touch. e. Place the dough in a large bowl and cover it with a clean towel. Let the dough rise in a place free from draft. Observe proper temperature and time as these will affect the dough. Rising gives us “young” or “old” dough. f. When the dough has doubled in size “punch” it down. This is done by pressing your clenched fist into the center of the dough. g. Prepare the dough by dividing the dough into the required pieces, shaping or molding, and placing the shaped dough into the pan. h. In some cases, like ensaymada, the rolled dough is brushed with melted butter, and then rolled like a cigar and placed in molds. i. Let the dough rise and rest in the pans. Bake in a preheated oven. Cool bread completely before packing and storing Mixing Process in Bread Making It is important because of the following reasons: a. Mixing distributes the yeast cells uniformly in the dough; b. It distributes the sugar which is food for the yeast; it makes the dough smooth and free from lumps; and c. It develops the gluten properly. 5.6 Guidelines in Bread Making When baking bread, remember: a. The ability of flour to absorb liquid varies. Even if the recipe calls for a specific measure of flour, you must be able to determine when to add “enough flour to make dough”. too much flour will result in a tough dough. b. Make sure that the temperature of the liquid is in accordance with the specified temperature in the recipe. Liquid at a room temperature higher than is required in the recipe can kill the yeast, while liquid at a lower temperature will delay the yeast growth. c. Let the dough rise in a warm (80OF to 85OF) place, free from draft. d. The dough has doubled in bulk or size when an indentation remains after fingers are pressed lightly and quickly into dough. e. Fermentation or the rising period can produce “young” or “old” dough. a young dough is not sufficiently fermented and f. conditioned; while an old dough is allowed to ferment longer than the required time. This dough’s are not desirable because they will produce poor quality bread. Experience will tell you when dough is properly fermented. Author/s: Published On: Document No.: ESTACIO, Remedios JULY 2020 MANIPOR, Mary Rose RAMOS, Fely Issued by: Revision No. Page No. BORBE, Daisy MARIKINA POLYTECHNIC JAMON, Annabele COLLEGE g. Bake dough in a pre-heated oven. Arrange the pan so that there is room for air circulations all over the pans. h. A loaf is done when it sound shallow when trapped on the bottom or sides. It should look well-risen and nicely browned. Author/s: Published On: Document No.: ESTACIO, Remedios JULY 2020 MANIPOR, Mary Rose RAMOS, Fely Issued by: Revision No. Page No. BORBE, Daisy MARIKINA POLYTECHNIC JAMON, Annabele COLLEGE