Bread

What are some useful ingredients to add to wholemeal bread

. Salt - up to 2.5% of flour weight - improves gluten strength . Fat - improves slicing and keeping qualities . Gluten - increases dough strength and will increase loaf volume and lighter crumb . Improver - speeds up the process

What is a condensed loaf of bread?

. a sandwich loaf . it is smooth and flat on each side

Name some different types of soft rolls

. burger buns - round - baked in special 'dished' trays and 'lidded' to provide enough space for bun to reach a certain height . baps - oval shaped and dusted with flour . hot dog rolls - finger shaped - baked in special 'dished' trays, very close together All intermediate proof and then full final proof

What are some things to watch out for when using wholemeal flour?

. generally requires less fermentation . more water may be needed as the bran absorbs water . less mixing time may be required . dry gluten can be added to strengthen the dough . dough surface must stay moist when proofing . proofed at lower humidity and lower temperature but for a longer time . usually baked at lower temperature for a longer time

What are the benefits of steam when making soft rolls

. gives the roll a crust and colour . helps to prevent the rolls from drying out

How is Roller milled flour made?

. grain is ground into flour by steel rollers . endosperm is separated from germ and bran and ground separately to produce white flour . 3 parts are mixed back together to make wholewheat flour

What effect does steam have on the crust?

. helps to produce a crust . prevents excessive evaporation

What are some characteristics of stone ground flours

. high bran content . high level of unsaturated oil . variation in particle size . Less fermentation required . Less mixing required . Have excellent flavour

How do you bake soft rolls?

. higher temperature . shorter time . no steam

What is the formula for soft rolls?

. increased sugar & fat ie. up to 12% fat - softens the crumb and crust - tenderizes up to 8% sugar

What are some problems with stoneground flours

. oil in wheat germ can go rancid . glutathiane (proteolytic enzyme) in the wheat germ can weaken the gluten, causing low volume, poor quality bread

What are the benefits of insoluble fibre?

. promotes bowel regularity . creates bulky faeces . relieves constipation

How could retarding dough be an advantage?

. reduced night work . bread can be prepared during less busy times . dough can be removed throughout the day so customers can have fresh produce

Why is fruit cut into small pieces before adding to the dough?

. so that it won't be too heavy and sink to the bottom . better dispersion . less chance that the gluten structure will be destroyed . better looking product . easier to cut the bread

How can you tell when dough as reached peak development?

. springs back when you touch it . dough has risen . stretching dough produces a window without tearing

Why are grains soaked before being used?

. to soften them for easier chewing . to hydrate them so that they do not absorb moisture from the dough . improved dough yield, edibility and shelf life

How do you cut the tops of rolls and viennas?

. use a very sharp implement or blade . use rapid, smooth, continuous movements . don't hesitate or dough will stick to the blade

Does the fibre content of wholemeal flour have any nutritional value?

. Has little nutritional value as it is insoluble . Does assist with digestion`

What are proteolytic enzymes?

. Present in both the germ and bran . have a softening effect on gluten . Affect the dough's tolerance to mixing and baking . Result in bread of poor quality and low volume . More active in new, freshly milled, flour

How can the germ affect bread production?

. weakens the gluten . reduces dough tolerance . dough become sticky . dough becomes difficult to machine . bread has open grain and loss of volume

What are the 2 benefits of adding Tru-Malt powder to wholemeal bread?

1. Colour 2. Flavour

How do bread improvers assist fermentation?

1. Gas production - additional food supply for the yeast 2. Gas retention - modifies gluten so the dough can hold more CO2

Give 2 reasons why rolls & Vienna are cut on top

1. To allow steam to escape 2. To allow the loaf to expand more

Name 5 types of flour

1. bakers flour 2. self raising flour 3. corn flour 4. wholemeal flour 5. cake/biscuit flour Others? Soy flour, high ratio flour, semolina

What are 3 faults that can occur if the FDT (finished dough temperature is too low?

1. bread is moist and can go mouldy 2. poor structure - too dense 3. doesn't rise much

Name the 12 stages of bread manufacture

1. dough mixing and development 2. fermentation 3. knock back 4. scaling/dividing 5. handing up - first moulding 6. intermediate proof 7. final moulding 8. panning, traying, boards 9. final proof 10. baking and steam 11. cooling 12. slicing/packaging/bagging/labelling

What are 5 improvements that oil/fat can make to bread?

1. improves slicing 2. softer crumb 3. softer crust 4. better shelf life 5. taste, flavour

What are the benefits of adding dry gluten to a dough

1. increased yield 2. better shelf life

What are 3 faults that can occur is the FDT (finished dough temperature) is too high?

1. rapid fermentation 2, poor flavour 3, poor structure - holes

Name the 2 chemicals in salt and what is the chemical formula

1. sodium (Na) 2. chlorine (Cl) Sodium Chloride - NaCl

What are 4 factors that influence development time of dough

1. temperature 2. strength of machine 3. type of flour 4. yeast

What factors affect length of fermentation time?

1. temperature 2. yeast quantity 3. salt

What is the ideal temperature for yeast growth?

27 deg.C - 35 deg.C

When is the most suitable time to add toppings?

Before final proofing

Name the 3 parts of a wheat grain and approx. percentages

Bran- 14% Endorsperm 83% Germ - 3%

What is multigrain bread?

Bread made from a combination of white flour and 2 or more grains

What gas is produced in fermentation?

CO2

What effect does high humidity in the proofer have on wholemeal bread?

Can cause moisture buildup which affects the crust surface

What is fibre?

Components of food that are not digested by the body Also known as 'Roughage' or 'Dietary fibre'

How is high ratio (HR) flour made?

It is very finely ground and treated with either heat or chlorine

Does too much sugar kill yeast?

It slows it down

What affect do the bran particles have on gluten development?

Large bran particles bread down the gluten structure during mixing

Do wholemeal breads need a longer or shorter baking time?

Longer, they have a lot of moisture which requires longer baking at lower temperture to dry out

What is the main type of food for yeast?

Monosaccharides - sugar

What is the difference between monosaccharides and disaccharides?

Monosaccharides are simple sugars - basic units Disaccharides are made up of monosaccharides

What is Sofgrain?

Pre-softened grain for use in breadmaking Grain that has been treated so that it does not need to be soaked or it only needs to be soaked for a very short time (30 seconds to 1 minute)

What are granary flakes?

Product prepared from whole wheat grains which have been rolled into flakes, malted and roasted . has a rich flavour . does not require pre-soaking . needs extra water added to the dough as the flakes absorb water - 85%-100% of the grain weight . may require extra gluten to be added as well

What proofing conditions are needed for rye bread?

RH (relative humidity) 80% Temperature 32 deg.C

What proofing conditions are needed for white bread?

RH (relative humidity) 85% Temperature 35 deg.C

What proofing conditions are needed for wholemeal bread?

RH (relative humidity) 85% Temperature 35-38 deg.C

What are the two types of fibre and how do they react in the human digestive system?

Soluble - broken down in the digestive system and absorbed into the body Insoluble - absorb water and bulk up and soften the faeces in the bowl

Why do wholemeal breads tend to tighten up after mixing?

The bran continues to absorb water from the dough

What happens if the top of bread is cut too deep?

The finished product will not be even or symmetrical

Why does stoneground flour deteriorate with storage?

The oil in the wheat germ goes rancid due to oxidation

Why is water used at different percentage rates?

To change consistency

Why is a 'lean' formula used for french bread?

To produce a crisper crust

What is retarding the dough?

To slow down the rate of yeast activity Storage of dough at a temporary of 3 deg.C

What is tiger paste?

Wash made with rice flour which is brushed on to bread before baking. The paste breaks and leaves different patterns on the bread

What is the difference between white and wholemeal bread?

Wholemeal contains the whole grain - bran, endosperm and germ White flour contains only the endosperm

What is the difference between white and wholemeal bread?

Wholemeal is the whole grain the germ, endosperm and bran White bread is made from only the endosperm

What does NOT occur when mixing HR flour?

You don't get curdling

What are grain premixes?

a base mix which only needs to have flour, yeast and water added

What does hydroscopic mean?

attracts moisture

How much protein is in flour?

bakers flour - 10.5 - 14% Biscuit Flour - 7 - 8% High ratio flour - 9 - 12% Wheaten cornflour - 9 - 10%

Name some examples of fibre

bran, oat bran, cellulose, lignin, pectin, hemicellulose

What is brown bread?

bread made with 50% wholemeal flour

What is wholemeal bread?

bread made with 90% or more wholemeal flour

What is kibbled grain?

broken or 'cracked' grain

Give some examples of roll flavourings

cheese onion browned in oil walnuts tomato paste/puree herbs & garlic bacon

What are some characteristics of multi-grain bread?

coarse rough texture darker crumb colour nutty flavour nutritional qualities Texture is controlled by size and shape of grains being used

What are the characteristics of a crisp crust bread?

crunchy, flaky crust firmer crumb

Name 10 optional enriching ingredients used in bread

dried fruit coconut herbs tomato eggs olives nuts seeds spices honey sugar pumpkin potato

Why are seeds lightly toasted before mixing into the dough?

flavour, aroma, visual appeal

Name 6 ingredients and their function

flour - structure, strength salt - flavour improver - stimulates the yeast oil - keeping qualities, yeast - leavening/rising of bread, aroma, flavour water - provides moisture

What are the 2 proteins in gluten

glutenin - gives elasticity - ability to spring back to original shape gliadin - give extensibility - ability to be stretched

List 3 functions of water in bread dough

hydrates the gluten provides moisture for yeast to grow controls dough consistency

Wheat bran is composed primarily of what kind of fibre?

insoluble

What is a lean dough? Why is it important to produce crusty rolls?

lean dough has low sugar low sugar produces crisper crust

What is the formula for crusty rolls

little or no fat no sugar can add up to 5% semolina - dries out and crisps up the crust lower temperature longer baking time

What is a benefit of soluble fibre?

lowers blood cholesterol

What is the effect of steam on roll crustiness?

produces a thin, flaky crust

What types of grains are used in multi-grain bread?

rye oats corn barley rice millet triticale flaxseed

What ingredients can be added to rolls to increase crispiness?

semolina - helps to contain moisture

What type of organism is yeast?

single celled microorganism

What are the 2 types of milling for wholemeal flour?

stone ground roller milling

What effect does sugar have on dough?

sweetens flavour, tenderises crumb, crust colour, sweetens

Why are some rolls proofed upside down?

to keep the seeds, cheese, etc, sticking to the dough

Why are press plates spread with butter before rounding rolls?

to prevent the dough from sticking

Why is it important to soak seeds before adding them to dough?

to soften them . easier to chew . easier to digest won't dry out the dough as much

Why is dry gluten added to wholemeal breads?

to strengthen and bulk up the dough

Name 3 sources of dietary fibre

vegetables fruit barley

Name some different types of crusty rolls

vienna rolls pasta dura dinner rolls (petit pain) panini, shells

How is stoneground flour made?

whole grain is crushed and ground into a course powder by one stone rotating on another stone (runner and bed stone)

What is the difference between fat & oil?

Fat is solid Oil is liquid

Why does wholemeal dough heat up during mixing?

Friction from the fibre particles (bran) in the dough

What is dough tolerance?

How much mixing the dough can stand

What is the difference between diastatic & non-diastatic malt?

Diastatic - rich in enzymes - changes starch into sugar - used by yeast for fermentation Non-diastatic - enzymes have been killed through heat - used for colour and flavour only

What are some things to watch out for when making multi-grain bread?

Do not overmix - heat builds up from friction of grain particles - may need to add more water - larger grain pieces s will 'cut up' the gluten structure Use shorter bulk fermentation time due to proteolytic enzymes . Doughs will have less elasticity due to proteolytic enzymes . Don't use too much flour - will dry out the dough . Full proof in tin - low humidity . Bake at lower temperatures for dense bread . Bake at higher temperatures for lighter, airy bread . Longer baking time required due to density of dough . Soak the grains before adding them to the dough - 2-4 hours . Use warm water to soak grains and keep warm . Don't add grains to dry ingredients - wait until dough starts to form during mixing

What is the advantage of adding semolina to crisp crust bread dough?

Dries out and crisps up the crust

Why are mould inhibitors used with wholemeal and brown bread?

Due to the higher water content in the bread to stop the bread from spoiling