Are you in knead for bread info?

By: Zeke Suchy and Dana Villamena

History and Types of Bread

Bread has been around since 4,000 B.C. It's a main food used for many food.


Two Main Divisions of Breads:

  • Quick Breads- used for muffins, cakes, pancakes, biscuits, waffles
  • Yeast Breads- used for pizza dough, white bread, bread sticks, bagels, cinnamon rolls, doughnuts

Chemical Leavening Agents

Leavening With Baking Soda VS. Baking Powder:


  • Baking soda - pure sodium bicarbonate
  • Baking powder - a mixture of baking soda, an acid, and a drying agent (usually starch)

Quick Bread Mixing Methods

Muffin Method: liquid and dry ingredients are in separate bowls, after they are mixed individually, combine both together


Steps:

  1. Sift or whisk the dry ingredients together to thoroughly disperse the salt, sugar, and leavenings throughout the flour.
  2. Combine all the liquid ingredients including the melted fat.
  3. Bake a well in the dry ingredients and add the liquid ingredients. Mix with a spatula until just combined—some lumps may remain.
  4. Remove to the baking pan(s) and bake.

Finished Product: tender with even shape and distribution

Creaming Method: sugar and fat are mixed together to incorporate air into the mixture and provide added lift to it


Steps:

  1. Place softened butter, margarine, or shortening in a bowl.
  2. Add the sugars, spices, and salt and beat until light and fluffy and air is entrained throughout the mixture.
  3. (Do not let the butter or margarine get warm enough that it approaches the melting point. Friction from the mixing, especially with an electric mixer, will increase the temperature.)
  4. Add the eggs one at a time, beating after each addition.
  5. Add any liquid ingredients and stir lightly.
  6. Stir or whisk the remaining dry ingredients together. Add them to the mixture and stir until just combined.
  7. Remove to the baking pan(s) and bake.

Finished Product: cake like product with fine flavor

Fermentation and Yeast

Fermentation - The process of changing sugar into gas


Types of Yeast for Bread Making:

Wet Yeast: The yeast is still alive and can go bad quickly


Dry Yeast: The yeast is alive but not able to work due to lack of moisture

Production Stages of Yeast Bread

Stages:

  1. Scaling the Ingredients

  2. Mixing and Kneading the Dough

  3. Fermenting the Dough

  4. Punching Down the Dough

  5. Portioning the Dough

  6. Rounding the Portions

  7. Shaping the Portions

  8. Proofing the Products

  9. Baking the Products

  10. Cooling the Products

Nutrients in Bread

The main nutrient of breads is carbohydrates. Bread also provides:
  • Vitamins
  • Proteins
  • Fiber
  • Minerals