BREAD MAKING
6) Shortening
6) Scaling and Rounding
There is a sense of mystery in watching basic ingredients like flour,
water, sugar a respond to the power of yeast. The gluten stretches and expands
as air pockets form. The sugar colours with the heat and become golden. What
was simply a spongy mass miraculously becomes a veritable work of art, a very
edible work of art.
Components and their Contribution
to Bread Making
Bread is composed
of various ingredients, each playing a particular role and contributing to the
flavour and texture of the finished product. To be familiar and understand
these ingredients is the first step in good bread making.
1) Yeast
It is a tiny living
fungus that thrives on sweetness, warmth and moisture. Through the process of
fermentation yeast acts on carbohydrates and turns them into carbon dioxide and
alcohol. This carbon dioxide causes the rise in baked products. Alcohol
evaporates during baking yet helps in development of flavour in the bread.
2) Flour
The main ingredient in any bread is
flour, which gives it its structure. Wheat flour, with its rich protein called
gluten, gives doughs their strength and elasticity. Gluten is capable of
expanding greatly thus creating a network of little pockets that trap the
gasses produced by yeast that would otherwise escape.
As discussed earlier. Whole-wheat flour contains all of the wheat grain: i.e. bran, germ and endosperm. All-purpose flour contains only the endosperm, which yields the highest percentage of gluten. Bread recipes that use yeast must contain at least some white or whole wheat flour to provide gluten.
As discussed earlier. Whole-wheat flour contains all of the wheat grain: i.e. bran, germ and endosperm. All-purpose flour contains only the endosperm, which yields the highest percentage of gluten. Bread recipes that use yeast must contain at least some white or whole wheat flour to provide gluten.
3) Liquid
It is the liquid
in the dough that turns into steam during baking. This steam helps create
texture in the bread, Water, milk or even beer can be used in bread making. The
difference in breads will stem from the components within the liquid. Milk will
produce richer bread with a tender crust and a less grainy taste. The
proportion of liquids to flour will vary from formula to formula and is caused
by the composition of the flour used and the liquid.
4) Salt
It has three primary
functions in bread dough, the first being improvement of the bread's flavour
and enhancement of the flavours of other ingredients. The second function is
that it has an inhibiting effect on yeast fermentation. Salt reduces the
gassing power of yeast, allowing the development of a uniform rise in the
product. The third Function is the strengthening and tightening of gluten in
the dough Thus salt, when used, should be in balance with the flour or results
could be disastrous.
5) Sugar
This makes the
dough rise quickly as well as helps brown the crust. Sugar should be used sparingly
as too much will inhibit the action of yeast. Always follow the formula
carefully. Granulated sugar is most commonly used, though other sweeteners like
honey, molasses, corn syrup or brown sugar as well as raisins and dates can be
used. They all add a different variety of flavour, texture and colour to the
bread.
6) Shortening
It is often
added to enrich bread, however it is not essential to any bread formula.
Shortening gives flavour to the bread and makes it tender. Breads also keep
longer and better. Shortening also must be used in limit as too much could
inhibit the growth of yeast. In olden days hog lard was used in bread making,
but today the preferred fats are vegetable shortening and butter.
7) Eggs
Eggs too are an optional ingredient in bread
making. They provide richness, flavour and improve texture. Breads also have a
longer shelf life is eggs are added to the dough. Eggs are best used in the
production of sweet enriched dough.
8) Other Ingredients
Spices,
dry fruits, nuts and various seeds and cereals are also used in bread dough.
They contribute to flavour, texture and nutritional value of the bread.
Lean Dough and Rich Dough
There
are many formulae for bread doughs. Some of these contain few or more enriching
ingredients. Those that are low in fat and sugar are termed as lean doughs.
They include hard crusted breads like French bread, Kaiser Rolls, and pizza
bases. Dinner rolls and white bread are slightly enriched because they have a
certain amount of sugar, milk and eggs added to the dough. These breads have a
softer crust. Whole wheat and rye breads are made from lean doughs.
Dough that has a
high percentage of enriching ingredients such as eggs, butter, sugar, fat and cream
are termed as rich doughs. These include rich dinner rolls, brioche, and sweet
rolls. Coffeecakes, Danish pastry, croissants and many tea rolls. They are
usually made with a sweet filling or topping.
Steps in Making Bread/Stages in
Kneading
1) Pick-up Stage
All the
ingredients are distributed throughout the dough.
2) Drying-Up Stage
Gluten takes
on water and starts to become sticky. On further kneading, it absorbs all the liquid
and the dough becomes smooth.
3) Clean-Up Stage
The dough
becomes smooth, stops sticking and is soft. At his stage fat is added and
kneaded in to form a smooth soft dough free from cracks.
4) Fermentation Stage
Yeast
present in the dough is activated and starts to act on sugars and starches in
the dough. Producing carbon dioxide and alcohol. This takes about 20-45
minutes.
5) Knock Back Stage
After
the dough has fermented to nearly double its original size, it is punched with
the fist or palm. This expels the carbon dioxide, redistributes the yeast for
further growth, relaxes the gluten to prevent it from collapsing and equalises
the temperature throughout the dough for uniform yeast activity.
6) Scaling and Rounding
The dough is
divided into pieces with a dough cutter as pulling and stretching disturbs the
gluten strands and texture will be affected. Each piece is weighed and
allowances are made for king loss i.e. the dough is weighed a little
over-weight to compensate for the moisture that will evaporate during baking.
The dough pieces are rounded into small smooth balls that make moulding
easier
7)
Benching Intermediate Proofing
The dough is allowed to
rest for 10-15 minutes. This allows the gluten to relax to make moulding more
easier. Fermentation continues during this time.
8)
Moulding/ Panning
The dough is shaped into
loaves and rolls and placed on pans or baking trays. Pressure must be used when
moulding to prevent uneven air pockets. For loaves and rolls, the sea must be centred
on the bottom to prevent splitting during baking.
9)
Proofing
It is a continuation of the
process of yeast fermentation, which increases the volume of the shaped dough.
It is the final fermentation of the moulded dough.
10) Baking
After the dough has acquired the
required volume during proofing, it is placed in a hot oven.
The temperature inside the dough gets
higher due to the high temperature of the oven and thus the gasses trapped
inside expand causing oven spring, which is a sudden change in volume of the
product. Moisture from the surface of the dough evaporates, bringing about
baking loss, fat melts and lubricates the gluten
and is finally absorbed by starch. Proteins and starches coagulate and
gelatinise and the product becomes firm and holds its shape. Sugar on the crust caramelizes imparting a golden colour to the crust.
Oven temperatures must be adjusted
for the product being baked. Rolls spaced apart are baked at a higher
temperature than large loaves, so that they brown in the time it takes to bake
them.
Rich and sweet doughs are baked at a
lower temperature because their high content of enriching ingredients browns
the crust too fast. Hard crusted breads are baked with steam injected into the
oven at the beginning. This aids in the formation of a thin crisp crust. A
break on the side of the loaf or roll is caused due to under-proofing of the
product before baking. It is also caused by continued rising after the crust is
formed. To allow this final expansion, hard crusted breads are slashed or
scored before baking. Small rolls are not usually scored. Baking times vary
depending on the product. A golden crust colour is usually a sign of doneness
and loaves should sound hollow when thumped if they are done.
Methods of
Bread Making
1)
Straight Dough Method
In this method, yeast is
dissolved with a portion of the liquid. The rest of the ingredients, except
flour, are combined with the remainder of the water and mixed. The flour and
yeast solution is added and the dough kneaded until it is smooth. Shortening is
kneaded in last.
Fermentation is longer in this type
of dough as yeast is less.
2)
No-time
Dough Method
In this method, all the
ingredients are mixed in a once and the dough is used immediately. Yeast is
more and the fermentation period is eliminated.
3)
Sponge
Dough Method
Here a ferment is made with
yeast, part of the liquid, sugar and salt. It is kept to ferment and only then
is the rest of the flour and liquid added.
4)
Ferment
Dough Method
Similar to sponge dough
method, only fat and sugar content is higher.
5)
Salt
Delaved Method
This is a variation of the
straight dough method. Salt is added only after 2/3 of the fermentation time is
over. Yeast multiplies at a faster before being inhibited by salt. Therefore, fermentation
is faster.
6)
Sour Dough
Method
Left over dough is kept until
it over- ferments and turns sour. This is added to the new dough and acts as a
partial substitute for yeast. It provides a distinct flavour to the bread.
7)
Hot
Dough Method
The temperature of the dough
is maintained at 88°F by using lukewarm water. This is done when there is
shortage of time and fermentation has to be done faster. The quality of the
bread made by this method is not so good.
8) Continuous
Bread Making Method
This is a machine method
of making bread. A liquid broth of yeast, water, sugar, milk solids salt and
yeast food is prepared in steel tanks by mechanical agitators. The temperature
of the broth is maintained at 86°F. After the broth is fermented, it is pumped
into an incorporate where flour and fat are roughly mixed in. It then moves on
to the developers where gluten is developed by high speed mixing. It then goes
on to dividers where the dough is measured, cut out and moulded. It is then
placed on greased trays ready to proof and bake.
Faults in
Bread Making
A. Shape Faults
1)
Poor Volume: Too much salt, too little yeast, weak flour, over or
under mixing, improper fermentation or proofing, oven too hot.
2) Too
much volume: too little salt, too much yeast, too much dough scaled, over- proofed.
3) Poor
shape: too much liquid, improper moulding, improper proofing, too much steam
in oven.
4) Split or burst crust: over-mixing,
under-fermentation, improper moulding (seam not on bottom), oven too hot, not
enough steam in oven.
B. Texture and Crumb Faults
1) Too dense or close grained: too
little yeast, under-proofed, too much salt, too little liquid.
2)
Too
coarse or open: too much yeast or liquid, incorrect mixing time, improper
fermentation, over proofed, pans too large.
3)
Streaked
Crumbs: improper mixing procedure, poor moulding or make up techniques, too
much flour used for dusting.
4)
Poor texture or crumble:
fermentation time too long or too short, over-proofed, oven temperature too
low, flour too weak, too little salt.
C. Crust Faults
1) Too dark too much sugar or milk, under-fermentation, oven
temperature too high. baking time too long, insufficient steam at beginning of
baking.
2) Too pale Too
little sugar or milk, over-fermentation, over-proofed. oven temperature too
low, baking time too short, too much steam in oven.
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