Bread Outline
Ingredients
Flour
The Three types are:
1. Bread flour
2. All-purpose flour
3. Cake flour
o All contain: protein and starch.
o When protein is mixed with liquid gluten is formed.
o Gluten gives strength and elasticity to batters and dough.
Example: chewing gum starts out soft and chewy. As you chew it becomes more elastic
and you can blow bubbles.
1.
Bread flour: largest amount of protein therefore produces strongest and most elastic
gluten. Mostly used in commercial production.
2. All-purpose flour: the gluten formed is not as strong as bread flour. Is used most
often for home use.
3. Cake flour: smallest amount of protein. Forms the weakest gluten of all. White flours
are used for light and delicate texture.
Leavening Agents:
Produce gases in batters and dough that make baked products rise. The three leavening gasses
are:
1. Air – as we beat, cream fat and sugar, sift flour, or fold dough, air is incorporated into
the baked product.
2. Steam – High temperatures used in baking heat the liquid ingredients enough to form
steam. Popovers and cream puffs are leavened this way.
3. Gas or Carbon Dioxide: Chemical reaction that occurs between ingredients in baked
goods. The following form CO2 or gas when used in baking:
a. Yeast: microorganism when you add sugar, the yeast reacts and carbon
dioxide is produced. This process is called fermentation.
b. Baking soda: Acid is used with baking soda. On its own it would produce a
disagreeable flavor and/or color. To avoid this, food such as buttermilk,
molasses, brown sugar, vinegar, honey, apple-sauce(or other fruits) are used.
c. Baking powder: Baking soda and starch or flour. They release mostly their
carbon dioxide when heated. Too much baking powder will cause too much
carbon dioxide and the baked product will collapse. Too little baking powder
and the product will be small and compact.
Liquid: Water, milk and fruit juices. Eggs and fats are also considered liquid ingredients.
Functions of a liquid:
 They hydrate the protein and starch in flour that forms the gluten.
 Dissolve ingredients such as baking powder, salt and sugar.
 Serves as a leavening agent when they are converted to steam during baking(popovers, etc.)
Fat: Can be solid or liquid. They cannot be substituted in a recipe.
Functions of a fat:
 Primary function is to add tenderness to baked goods
 Aids leavening when you beat
Eggs: Help incorporate air into baked product when you beat them.
Functions of eggs:
 Add color and flavor and help form structure
 During baking the egg proteins cook which gives the batter or dough elasticity
and structure
Sugar: Granulated, brown, confectioners, honey, molasses, and corn syrup
Functions of sugar:
 Adds sweetness and tenderness
 Helps to brown crust
 In yeast breads serves as a food for yeast
Salt:
Functions of salt:
 Adds flavor
 Regulates yeast-without salt yeast bread would produce too much carbon dioxide
too quickly, bread dough would be hard to handle and baked products would have
a poor appearance.