Yeast Breads
TYPES OF DOUGH
Lean Dough
• Contains only relatively small amounts of
sugar and fat, if any.
• Breads made from lean dough tend to have a
chewier texture, more bite, and a crisp crust.
• Examples
– Hard rolls
– French and Italian-style breads
– Bagels
Enriched Dough
• Has fat, dairy, eggs or sugar added
• Usually softer, and have a more tender bite after
baking than lean dough products.
• They may be golden in color because of the use
of eggs and butter, and the crust is soft rather
than crisp.
• Examples:
– Sandwich breads, soft rolls, and braided
breads such as challah (Jewish braided bread)
MIXING METHODS
Straight Dough
• Simplest and most common way of mixing
yeast dough.
• All the ingredients for the dough are mixed
together at the same time.
• When the ingredients are mixed the yeast
starts to develop immediately.
Modified Straight Dough
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Ingredients are added in steps, not all at once.
Hydrate the yeast and add the flour.
Add liquid ingredients and sweeteners
Mix the dough until all the flour is evenly
moistened.
• Add additional butter until evenly blended.
• Continue to mix and knead the dough until
properly developed.
Sponge Method
• The sponge method combines one-third to
one-half of the recipes total liquid with all the
yeast and enough flour to make a very loose
dough called a sponge.
• When the sponge has doubled in size, the
remaining ingredients are added to the
sponge and mixed to make dough.
TYPES OF FLOUR
All-Purpose Flour
• A finely ground and sifted meal of a blend of
high-gluten hard wheat and low-gluten soft
wheat.
• The most commonly used flour.
• Good for most cooking purposes.
Unbleached Flour
• A refined flour that has not had any whitening
agents added to it.
Bread Flour
• A high protein flour that is intended to be
used in yeast breads.
• The high protein content means that the flour
has more gluten in it.
• The increased amount of gluten allows dough
made with bread flour to be extremely elastic.
• That elasticity leads to a lighter and chewier
yeast bread.
Whole Wheat Flour
• Flour derived by grinding or mashing the
whole grain of wheat.
• Includes the bran, germ and endosperm.
INGREDIENTS AND THEIR
FUNCTIONS
Flour
• Flour is the most basic and important
ingredient in bread.
• When the protein in flour comes in contact
with liquid and is kneaded, it produces gluten.
• Gluten is the basic structure of the bread and
what is responsible for the elastic texture of
the dough.
Yeast
• The primary cause of fermentation in naturally
leavened breads.
• Eats sugar and produces alcohol and carbon
dioxide.
• Increases the volume of breads creating
different textures and crumbs.
• Are living organisms.
• In extremely hot or cold temperatures they
can die or slow down.
Liquid
• Water’s main function in bread baking is to
hydrate other ingredients.
• Flour mixes with water and combines protein
into gluten.
• Other ingredients, like salt and yeast, are
dissolved in water and fully incorporated into
the dough.
Salt
• Enhances flavor
• Controls fermentation
Sugar
• Helps with fermentation of the yeast and
speeds growth.
• Sugar leftover after fermentation is called
residual sugar.
• This sugar is what gives a sweet taste to the
final product.
• It also caramelizes on the outer crust and
provides browning.
Fat
• Adds to the bread:
– Tenderness
– Flavor
– Color
• Effects the crumb of the bread
– Crumb is a term to define the inside of the
bread.
Eggs
• Adds to the bread:
– Protein
– Color
– Structure
– Richness
– Leavening
FOOD SCIENCE PRINCIPLES
Kneading
• Press the dough with the heels of the hands,
fold it, and turn it.
• Kneading develops most of the gluten.
• As the dough is kneaded the gluten strands
line up creating a structure where the carbon
dioxide bubbles from the yeast are trapped,
allowing the dough to rise.
Fermentation
• After kneading bread, you must allow it to
rest.
• During this time the bread dough forms
alcohol and carbon dioxide. This is caused by
the yeast feeding and breaking down the
sugars.
• The alcohol is evaporated during baking.
• The carbon dioxide causes the bread to rise.
Proofing
• The time period that dough rises prior to
baking.
• Bread is often proofed two times
– First in a covered bowl
– Second in the bread pan
Shaping
• Preparing dough for its intended purpose
• Examples
– Rolls
– Loaves
– Doughnuts
Baking/Oven Spring
• The final burst of rising just after the bread is
put into the oven.
• Due to the increase in heat, the carbon
dioxide and water vapor that is trapped inside
the gluten structures expand, causing further
rising.
THE NUTRITION OF BREAD
Nutrients Found in Bread
• Grains are an important source of many
nutrients including:
– Dietary fiber
– B-Vitamins (Thiamin, riboflavin, niacin,
folate)
– Minerals (Iron, magnesium and selenium)
Nutrients Found in Bread
• Dietary fiber from whole grains or other foods
may help reduce the risk of:
– Blood cholesterol levels
– Heart disease
– Obesity
– Type 2 diabetes
Nutrients Found in Bread
• Fiber is important for proper bowel function.
• It helps reduce constipation and diverticulosis.
• Fiber-containing foods, such as whole grains,
help provide a feeling of fullness with fewer
calories.
Summary
• There are many different types of dough,
mixing methods and flours that can be used in
making breads.
• Each ingredient in bread making has a
purpose.
• There are several principles of science used in
bread making.