FSHN 300 1nd Edition Lecture 28 Outline of Last Lecture I. Quick BreadsII. Preparation of Quick Breadsa. Muffin MethodIII. Pour Batter Quick Breadsa. Pancakesb. Crapesc. Wafflesd. PopoversIV. Drop Batters Quick Breadsa. Muffinsb. Muffin Breadsc. Coffee CakeV. Dough Quick Breadsa. Unleavenedb. Leavened VI. Calorie Control Outline of Current Lecture I. Yeast Breads IngredientsII. Mixing Methodsa. Straight Doughb. Spongec. Batterd. Rapid III. Leavening Agenta. BiologicalIV. Fermentation V. Yeast Bread Preparationa. Punching Down Second Risingb. Proofing = Final Rising c. Factors to considerVI. Types of Yeast BreadsVII. Storage of Yeast BreadsCurrent LectureI. Yeast Breads Ingredients:a. Flour, liquid, sugar, salt, and yeast. Fat and/or eggs are optionalb. Food additives in baked productsII. Mixing Methods:a. Straight Dough:i. Put all ingredients in a bowl and mix togetherii. KneadThese notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.iii. Raise 1-2 times before shapingb. Sponge:i. Combine yeast with liquid and about 1/3 of flourii. Allow to ferment for about 1/2 houriii. Add other ingredients except salt (after yeast activity well established)iv. Knead, raise 1/2 times, then shapec. Batter:i. Combine all ingredientsii. Mix until batter doesn’t stick to the sides, but is still stickyiii. Kneading NOT requirediv. Can result in coarse & porous breadd. Rapid:i. Ready-to-use mixture, or all ingredients into a machineii. Start bread-makerIII. Leavening Agent:a. Biological:i. Yeast – responsible for fermentation ii. Forms: 1. Dry (active), Fresh, and Instant, Quick-Rising, or Fast ActingIV. Fermentation:a. First risingb. Yeast activity c. Proofing –provides optimum fermentation conditionsd. Yeast ferments dough i. Sizeii. Enzyme & pH changesiii. Avoid over-fermentation V. Yeast Bread Preparation:a. Punching Down Second Risingi. Evens Temperatureii. Redistributes sugars, yeast, and gluteniii. Breaks up large air bubblesiv. Lets out excess CO2 gas escapev. Approx. 1/2 as long as first risingvi. Done when dough has again doubled in sizeb. Proofing = Final Risingi. Occurs in/on pan or baking sheetii. Qualityiii. Proofing issues c. Factors to consider:i. Shaping ii. Selecting a baking pan iii. Decoratingiv. Changes during bakingv. Crumb development vi. Problems with texture vii. Testing for donenessviii. Microwave preparationThese notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.ix. High Altitude adjustments (higher temperature and less yeast)VI. Types of Yeast Breads:a. Loaf Breadsi. Wheat (white) breadsii. Whole-wheat breadsiii. Sourdough breadsiv. Malt breadsv. Specialty breads:1. Preparation Technique2. Variations in ingredients3. Nutrient modificationsvi. Rollsvii. Pita Breadviii. Bagelsix. English muffinsx. Pizza crustxi. Pretzels and bread sticksxii. Raised doughnutsVII. Storage of Yeast Breads:a. Fresh breadsi. Best within 1 or 2 daysii. Store in cool, dry placeiii. Staling begins as soon as bread leaves the oven iv. Prevent staling by keeping away from air b. Refrigerationc. FreezingThese notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a
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