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Piotr M, Kani I, Alondra F

History & Types of Bread

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The history of bread goes back for at least 300,000 years. It was black because of all of the minerals in it. It is said that bread is the staff of life because They say that you need it in order to live. There are 2 types of ways that bread can be made, slowly, and quickly. The slow bread does not contain a lot of yeast, and therefore,you will need a lot of time for the dough to rise.


Chemical Leavening Agents

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Baking soda and baking powder are very similar but they do have differences. On important difference is that Baking soda needs an acid to work, but baking powder doesn’t need any acid to work. Baking soda already has an acid in it, and comes along with cornstarch to help separate them, until mixed with another mixture.



Quick Bread Mixing Methods

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Quick bread is a type of bread that is leavened with leavening agents other than yeast. Preparation of a quick bread generally involves two mixing bowls.

The stirring method: for muffins, corn bread, dumplings. It calls for measurement of dry and wet ingredients separately, then quickly mixing the two.

The creaming method :is frequently used for cake batters. The butter and sugar are creamed, or beaten together, until smooth and fluffy. Eggs and liquid flavoring are mixed in, and finally dry and the creamed butter with the rise from the chemical leaveners liquid ingredients are added in. The creaming method combines rise gained from air pockets.

Fermentation & Yeast

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What is fermentation?

It is the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat.

Rising the dough - yeast fermentation makes carbon dioxide, a gas responsible for stretching and expanding the dough like a balloon.

Dough development - other compounds formed during yeast fermentation make the flour stronger so it can capture and hold the carbon dioxide gas that the yeast produces.


Flavor, smell and texture - yeast fermentation provides sensory and physical attributes that you expect from yeast-raised products.

Production Stages of Yeast Bread

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Yeast is a living organism and is in the air around us.


*Salt stop yeast growth*

*Sugar makes yeast grow

2 forms of yeast: active dry yeast, wet yeast.


steps to making yeast bread:


First you scale the ingredients. Everything has to be proportional fit because baking is a science. Next you mix the ingredient. After the ingredients are incorporated knead the ingredient until the dough is nice and smooth. Place the dough in an oil. This is called fermentation. After the time it needs to ferment take out and punch down the dough to release carbon dioxide. Then you partition the dough. This depends on what you are making. Shape the bread in order to create what you want. Proof the dough and bake the bread the time it needs.


Nutrients in Bread

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Bread is labelled as a grain in the food pyramid in which it's nutrient is carbohydrates.

Carbohydrates is the main nutrient found in bread that works to provide energy to the body.

Whole wheat grains are made from the whole grain crushed without taking out any of the important nutrients. While white flour is made from heavily refined and processed wheat grains.

When choosing a bread to buy whole wheat bread. It's a good choice and provides more health benefits than white bread