1. Bread Ingredient Properties, Characteristics, and Terms

What are the two ways for milling (processing) wheat into foulr?

1. Roller milling (wheat is cut and rollers separate the germ and bran from the endosperm). 2. Stone grinding (retains some of the germ and bran, is more nutritious, and more flavorfull)

What is the thermal death point TDP for yeast?

138 degrees Fahrenheit

What is the ideal temperature for dough?

75-78 degrees Fahrenheit

What is viennoiserie?

A yeasted product that is enriched with eggs and/or butter and sweetened

What are the three components in a kernel of wheat?

Bran, germ, and endosperm

What is enriched flour?

Companies in the U.S. are required to add in nutrients to white flour to replace those that are lost during milling, such as vitamin B, niacin, thiamin, and riboflavin. But they don't replace everything, which is why white flour isn't as nutritious as wheat flour

What kinds of pastries are made from yeasted laminated dough?

Croissants and danishes

What conditions are needed for fermentation to take place properly?

Fermentation requires food, warmth, and moisture

When does fermentation start and end in the bread-making process?

Fermentation starts when yeast is added in the mixer and it ends when the bread is placed in the oven

What are the four stages in the history of bread making?

First, the earliest people ate grain without baking it. Then the next people ground grain into flour and mixed in tater to make a mash that they ate raw. Third, they made dough that they placed onto of a hot rock or fire embers. Finally, the bread that we eat today is made with a leavener, such as yeast, allowed to rise, and then baked in an oven.

What are the typical ratios for common breads?

Flour is always 100% in the bread ratio. Water is between 60-85%, but usually around 69% for white flour breads. Yeast is 1% (.3-.4% if using dry yeast). Salt is 1.8-2%.

What's important for WARMTH to contribute to the fermentation process?

Friction, water, the room, and the type of flour are all factors in the warmth needed for fermentation

What are the two main gluten-forming proteins in wheat flour?

Glutein (provides strength, structure, and elasticity that traps carbon dioxide) and Giladin that provides extensibility

What is the difference between hard and soft wheat?

Hard wheat contains more protein, is coarse, does not pack when squeezed, and absorbs more water than soft wheat. It's best for breads that rely on a gluten matrix to trap carbon dioxide. Soft wheat is silky, packs when squeezed, and absorbs less water. It's best for cakes, cookies, and pastries.

How does the level of hydration affect the bread dough?

Hydration affects the fermentation rate, loaf volume, and crumb structure

What is an improved mix bread method?

Improved mix is a combination of the short and intensive mix

What type of mix method is used in creating brioche dough?

Intensive mix

How can viennoiserie be prepared?

It can be non-laminated, like a brioche, or laminated like a croissant and danish.

Why is the baker's ratio important?

It helps the baker anticipate the consistency of dough. It's useful when resizing formulas (making a smaller or larger batch of bread). It helps the baker create or modify formulas

What are the characteristics of viennoiserie?

It is enriched with eggs and/or butter and enriched.

What is wild yeast?

It is natural yeast, typically used in sourdough

What is a short mix bread method?

It replicates hand mixing. There is a short mix time, long fermentation time. There is little chance of mechanical oxidation. It yields creamy crumb bread. It's the method used for danish dough

What is an intensive mix bread method?

It was developed when people started using mechanical mixers. There is more mix time and less fermentation time for hearth breads. It's a useful method for enriched breads that have a high percentage of fat and/or sugar. It's used in brioche dough

What does the term "extraction rate" mean in reference to flour?

It's the percentage of flour to wheat after production. For example in whole wheat flour everything from the wheat berry is included in the flour, so the extraction rate is 100%. White flour has a rate of about 72%

What is milling?

Milling is the process of transforming grain kernels into flour

What is a preferment?

Preferment is the portion of flour, water, and yeast that are mixed in advance of the final dough mixing and allowed to ferment from 20 minutes to 18 hours.

What are the 3 attributes of preferments?

Preferments create a more complex taste, increase the dough strength, and increase shelf life

What are the two methods for milling wheat into flour?

Roller milling and stone milling

What are the four functions of salt in bread dough?

Salt enhances flavor, regulates enzyme and yeast activity, tightens gluten, and increases the shelf life of bread due to its hygroscopic nature

What purpose (properties or characteristics) does salt contribute to bread?

Salt regulates the fermentation, strengthens the gluten, adds flavor, and prevents the growth of bacteria

What are the steps of breadmaking?

Scaling, mixing, primary fermentation (folding), dividing, rounding, bench rest, shaping, final proof, baking (scoring), cooling, and storage

In recent years new types of pastries have been added to the category of viennoiserie. What are they?

Scones, muffins, and similar items are now referred to as viennoiserie, but that's not in the traditional definition.

What type of mix method is used in creating danish dough?

Short mix

What are the 3 leavened bread mix methods?

Short mix, intensive mix, and improved mix

Do the doughs used in viennoiserie use preferments?

Some do (stollen) and some don't (brioche)

What are the four types of preferments?

Sponge, poolish, levain, and biga

What is the water temperature formula?

T water = [4xT final) - (T flour + T room) + T preferment + friction factor]

What are the two methods for making puff pastry?

The Block or French method in which fat is rolled into the dough and folded three or four times, the refrigerated. In the blitz or Scottish method the fat is added into the dough and mixed for a short time, just enough to incorporated it into the mixture.

What happens to the CO2 (carbon dioxide) that the yeast generates?

The CO2 gets trapped in the gluten and this makes the dough rise.

What is "extensibility"?

The ability of dough to stretch and not pull back

What happens to the alcohol content in bread while it is in the oven?

The alcohol evaporates in the oven

What is the baker's ratio?

The baker's ratio is a system that helps determine the weight (percentage) of each ingredient in relationship to flour

What is the bran in a wheat kernel?

The bran is the protective outer coating. It is rich in fiber and minerals. The bran is removed before making white flour, so white flower is low in bran.

What's important for MOISTURE to contribute to the fermentation process?

The dough must be covered at all times and there needs to be the proper amount of water in the formula

What is the endosperm in a wheat kernel?

The endosperm contains starches, carbohydrates, and proteins.

What type of wheat flour is used in artisan bread?

The flour in artisan bread is hard, red, winter wheat

What is the germ in a wheat kernel?

The germ is the part that contains fat and oils that are rich in vitamin E. The germ gives wheat a nutty taste. It is also removed before making white flour.

What three characteristics determine the type of flour?

The hardness of the kernel, color of the wheat, and growing season

What's the difference between red wheat and white wheat?

The pigment in red wheat makes it darker. Some people think the taste is bitter. The majority of wheat grown in the U.S. is red wheat. White wheat has a more mellow or nutty taste.

What are the different varieties of yeast?

There are two major categories of yeast: manufactured and wild

What happens when you combine yeast and sugar?

Under the right conditions, the mixture ferments and becomes carbon dioxide and ethyl alcohol

What are the steps in making viennoiserie?

Viennoiserie follows the same steps of bread making.

Why is water necessary in the process of making bread dough?

Water contributes to the gluten development and helps control the dough temperature

What purpose (properties or characteristics) does water contribute to bread?

Water is necessary for gluten formation

How does water and warmth affect fermentation?

Wet and warm dough ferments more quickly than dryer, cooler dough

Why is wheat flour most commonly used for bread?

Wheat flour contains high quality gluten. Gluten provides structure that helps retain carbon dioxide.

What purpose (properties or characteristics) does wheat flour contribute to bread?

Wheat flour is the backbone and structure of bread. It is also an absorbing agent.

What is the difference between whole grain and white flour?

Whole grain contains all three parts of the wheat berry. Whole contains only the endosperm

Why does whole grain flour need to be stored properly?

Whole grain flour includes the wheat germ and so it can spoil or go rancid if it isn't properly stored.

What is the difference between winter wheat and spring wheat?

Winter wheat is planted in autumn. It germinates quickly and then lies dormant (kind of like hibernates). It starts to sprout again in the warm weather and is harvested in the summer. It's usually used in artisan breads. Spring wheat doesn't overwinter. It's planted in the spring, matures over the summer, and is harvested in the autumn. It usually contains more protein than winter wheat, but is of lower quality.

What's important for FOOD to contribute to the fermentation process?

With the proper FOOD, the starches, carbohydrates, and sugars in the dough are reduced to simple sugars (glucose and levulose)

What purpose (properties or characteristics) does yeast contribute to bread?

Yeast contributes fermentation and leavening

Yeast converts sugar into two things. What are they?

Yeast converts sugar into CO2 (carbon dioxide) and alcohol.

What is yeast?

Yeast is a living, single-celled fungus that multiplies when it is few simple sugars in a warm, moist environment

What is the optimal temperature for yeast?

Yeast thrives between 78-82 degrees Fahrenheit

What does hygroscopic mean?

absorbing moisture from the air

What is a biga preferment?

biga is an italian term for preferment. It can be either stiff or loose textured. It's made from flour, water, and a small portion of yeast.

What are the types of fat that are used in roll-in doughs?

buttter, baker's margarine, shortening, and puff-pastry shortening

What is a détrempe?

détrempe is another word for puff pastry. It doesn't include yeast and so it doesn't rise much. The layers of fat that are rolled into the bread (laminated) turn to steam during the baking process and puff up the dough

What happens during fermentation?

enzymes break complex carbohydrates down into simple sugars that are metabolized by yeast into four things: energy, carbon dioxide, organic acids (lactic, acetic), and alcohol

What are five important characteristics to consider when selecting flour for bread production?

extraction rate, ash content, enrichment/additives, maturation, and enzymatic activity (also known as "falling number")

What additional additives are in sweet dough?

fats, sugars, and eggs

What are the four basic ingredients of bread?

flour, yeast, water, and salt

What are the different types of manufactured yeast?

fresh, active dry, instant active, and osmotolerant

What are the categories of wheat?

hard/soft, winter/spring, red/white

What's term refers to the amount of water in bread dough?

hydration is the amount of water in a bread dough

What is a levain preferment?

levain is the French term for sourdough bread. It can also refer to the final stage before bread is mixed.

What items are made from puff pastry?

napoleons, palmiers, turnovers, sacristans, and pithiviers

What type of yeast is most frequently used in viennoiserie?

osmotolerant

Name 4 types of sweet or enriched breads

pan breads, brioche, stollen, an challah

What is a poolish preferment?

poolish is made of equal weights of flour and water, with a small portion of yeast, that is used in both bread and pastry production

What is a sponge preferment?

sponge is a general term for preferment that creates loose textured bread

What is ash content

the mineral content of the flour