Breads

YEAST BREADS

 This experiment will given a different task from other groups. The objectives of this experiment:- 

• Explain the procedure for making yeast dough, outline the precautions that need to be observed, and assess the quality of yeast product.
• Identify the practical use of various types of flour in yeast products.
• Discuss the importance of kneading and of control of water (or other liquid) to flour ratios in bread dough.

This are the basic formula for bread:-

7g       yeast, dry
118ml    water at 35c
4g       shortening
6g       sugar
3g       salt
200g    all purpose flour

Method:-

• Add yeast to 59ml water after being certain that the water temperature is 35c. Barely melt the shortening.
• Place sugar, salt, and remaining 59ml water in a mixing bowl and add the shortening and then the yeast-water mixture. Stir to blend. Gradually begin adding the flour while mixing slowly with an electris mixer.
• Add just enough flour to make a very soft paste. Beat with the wooden spoon until smooth.
• Remove beater blades and scrape them thoroughly with a rubber spatula to avoid losing any dough.
• Continue mixing by hand with a wooden spoon while adding just enough flour to make a smooth, non-sticky, rather soft dough. If all of the weighed flour is used, weigh another 25g and use what is needed to make the dough manageble.
• Knead the dough on a bread board by folding the far edge of the dough to meet the front edge and pushing firmly with the heel of both hands before rotating the dough 90 and repeating the process until 100 kneading strokes have been completed.
• Very lightly coat dough with oil. place in a beaker large to allow the dough to double in size and cover with aluminum foil.
• Let rise 30 minutes in a water bath maintained at 32c. Puch the dough down after estimating the volume of the risen dough.
• Shape into a loaf and place in a greased loaf pan 53/4"x31/2". Return to the water bath and let rise until double in volume.
• Meanwhile preheat the oven to 220c. Bake for about 15 minutes (until bread sounds hollow when tapped). Remove from pan immedietly and cool on a wire rack.

This are the task that given by Chef Zaid.

1.   Excess flour- Prepare the basic formula, but have a weighed amount of flour available during the kneading process. Work as much of this flour as possible into the dough during the kneading process. This is done by generously and frequently adding flour to the board. weigh the flour remaining after kneading to determine the total amount of flour in the dough. Note how the handling characteristics changed during kneading as more flour was worked in.

The ingredients

add yeast into the half of water

                                   Add water

add salt into the water

Mix it

add the shortening and melt it 

add the yeast-water mixture

add flour slowly

mix it with wooden spoon

knead the dough

add another 25g of flour

after kneading

cover it with aluminum foil, let rise 30 minutes in a water bath maintained at 32'c.

.

after it rise in 30 minutes

Punch dough down after estimating the volume of the risen dough

Shape into a loaf and place in greased loaf pan. Return to the water bath and let rise until in double volume. Bake for about 15 minutes.

after baking. 



2. Milk- Prepare the basic formula, using milk in place of the water.

The ingredients.

 add yeast into half of the milk.

add milk

add salt

add the shortening and melt it.

add yeast-milk mixture

slowly add the flour

knead the dough

after knead the dough

cover it with aluminum foil, let rise 30 minutes in a water bath maintained at 32'c.

after it rise in 30 minutes

Punch dough down after estimating the volume of the risen dough

Shape into a loaf and place in greased loaf pan. Return to the water bath and let rise until in double volume. Bake for about 15 minutes

after baking. 

Assessment of the value of kneading and the potential fo making substitutions in bread recipes:-

Treatment	Volume (ml)	Crust		Interior cells		Interior color	Tenderness (#chews)	Flavor
		Color	Texture	Uniformity	Cell size
1.Kneading a.None	Increase	Bleach	Soft	Not uniform	Small	Cream	24	Dry
b.50x	Increase	Pale brown	Soft	Uniform	Small	Cream	20	Dry
c.100x	Increase	White	Soft	Uniform	Very small	White	16	Dry
d.200x	Increase	Brown	Soft	Uniform	No bubble	Pale yellow	29	Moist
e.500x	Increase	Pale brown	Soft	Uniform	Same	Pale	8	Dry
2.Amount flour a.Little	Increase	Light brown	Soft	Not uniform	Not same	Pale	8	Moist
b.Excess flour	Increase	Light brown	Medium	Uniform	Not same	White	17	-
3.Milk	Increase	Light brown	High	Uniform	Not same	White	15	Rich taste
4.Type of flour a.25% whole wheat	A little bit	Light brown	Hard	Smaller bubble	No cell size	Pale brown	35	Dry taste
b.50% whole wheat	A little bit	Light brown	Hard	Smaller bubble	No cell size	Pale brown	30	Dry taste

.

THANK YOUJ.