Breads Final Exam

What are some of the ways to control gluten development (according to HBW)?

- Type of flour - amount of water - water hardness and pH - mixing and kneading - batter and dough temp - fermentation - maturing agents and dough conditioners - reducing agents - enzymes - tenderizers and softeners - salt - milk

List four roll-in fats described in the reading assignment for laminated dough.

- butter - baker's margarine - shortening - puff-pastry shortening

List four types of manufactured yeast.

- fresh - active dry - instant dry - instant dry osmotolerant

List five types of flatbread (see day 10 lecture notes)

- pizza - paratha - tortilla - focaccia - moo shoo pancake

List four yeasted preferments.

- poolish - biga - sponge - pate fermente

What are the benefits of cold fermentation?

- slower process - stronger sour flavor - small blisters on the crust from gas colleected under outer surface of the crust

List six cereal-free (gluten-free) grains/flours (according to HBW).

1. Amaranth 2. Buckwheat 3. Flaxseed 4. Potato 5. Quinoa 6. Soy

List six cereal grains (according to How Baking Works).

1. Rye 2. Corn 3. Oats 4. Rice 5. Pearl Millet 6. Teff

List 10 steps of bread production.

1. Scaling 2. Mixing 3. Bulk (Primary) Fermentation 4. Scale & Dividing 5. Preshape 6. Bench Rest 7. Final Shaping 8. Final Proof 9. Baking 10. Cooling and Storage

List five alternative wheat grains (according to HBW).

1. Spelt 2. Kamut 3. Triticale 4. Einkorn 5. Emmer

What temperature is best for frying doughnuts?

360-385 degrees

What effect does sugar and fat have on enriched doughs?

Add flavor, weakens gluten (tenderness and flakiness), extends shelf life Sugar: darkens crust color, reatins moisture, increases rate of fermentaiton Fat: moistness

What does hydration refer to?

Amount of water in a bread dough relative to the amount of flour

Why is Danish/Croissant dough chilled in the freezer between folds?

Before the laminating process, the dough and fat should be of the same consistency. To achieve this, place the dough in the freezer for approxi- mately 30 minutes and the butter at room temperature for the same amount of time.

Ciabatta typically uses what type of preferment?

Biga

List three types (categories) of leavening.

Biological, Chemical, Physical

What are the affects of biological and physical leavening on the process of making a laminated dough, such as Danish/Croissant dough?

Biologically leavened by yeast Physically leavened by steam. Once placed in the oven, water in the fat layers expands and turns to steam, lifting and separating the dough to create the flaky layers that characterize laminated dough products.

The wheat kernel is composed of three main parts, list them.

Bran, germ, endosperm

What is the preferred fat for laminated doughs?

Butter

In class we used a hybrid dough for both Danish and croissants, but typically would croissants tend to be leaner than Danish doughs (according to the reading assignment)?

Croissant dough tends to be leaner than Danish dough (i.e., it usually contains less fat, sugar, milk, and eggs). Both croissants and Danish have a modest amount of sugar.

Classically, what is the main difference between croissant and Danish dough?

Danish dough is usually a bit sweeter than croissant dough and may include spices such as cardamom and/or nutmeg.

Which mixing method would you use for sweet and enriched doughs?

Intensive Mix -Developed with the advent of mechanical mixers -More mix time, less fermentation time than hearth breads -Useful for enriched breads that have a high percentage of fat and/or sugar

Describe what is happening during the lamination process.

Layers of fat and dough are creatd through rolling and folding, creating very flaky products.

What is the function of eggs in bread?

Leavening Structure Crumb and crust color Flavor Nutrition Richness Moisture Coagulation

Describe the Rubbing/Biscuit method for scones and biscuits.

Little to no gluten development because fat is cut/rolled into the flour in thin, long strips that remain that way in teh final dough. Chemical leaveners are typically used.

What are the three main ways gluten develops (according to HBW).

Mechanical dough development: mixing Chemical dough development: ascorbic acid and other maturing agents Time: bulk fermentation and final proof

How does the amount of mixing time affect crust, crumb and flavor of bread?

Mixing directly contributes to gluten development, with a shorter mix creating less development. The intensity of the mix also impacts the crumb structure.

What do preferments do, or contribute, to the final dough?

More gas and alcohol production, lactic and acidic flavors, dough strength, complexity of flavor, increases shelf life

How do you convert pounds and ounces to grams?

Multiply pounds by 16, the add additional ounces to the toal amount. Multiple by 28.35 to convert to grams

How does osmotolerant yeast work?

Osmotolerant yeast is used in dough that contains a high percentage of sugar to resist the hygroscopic pull of sugar. Used in enriched dough as it resists the osmotic pull of water through its cell walls. This draw of water is caused by the hygroscopic nature of sugar.

What is the hydration range for pan bread? For doughs that use poolish? For ciabatta?

Pan bread: 60% or lower Poolish breads: 66%-69% Ciabatta: 70% and higher

Name the benefits and uses of preferments.

Preferments contribute a more complex flavor, increase dough strength, and increase shelf life to leavened breads. They cut down the time for bulk fermentation by fermenting ahead of time.

Benefits of retarding sweet or enriched doughs? lecture notes day 4-6

Reduces rancidity and spoilage There are two benefits of retarding: • Fermentation is slowed and extended, allowing more flavor development • The cool temperature firms the fats and eggs, making the dough easier to sheet or shape.

Describe the three mixing techniques.

Short mix: replicates hand mixing, with limited mix time and long primary fermentation. Creates a creamy crumb, and little gluten development. Intensive mix: used for enrched and sweet doughs. Creaes a strong dough with a reduces fermentation time. Improved mix: used for artisan breads. Combines other two methods to make a dough strong without overdeveloping it.

Is a short-mix or intensive mixing method used for Danish dough?

Short-mix

How can wheat (and flour) be categorized?

Soft, Hard, Red, White, Spring, Winter

What factors determine baking temperatures of various products, e.g.: baguettes vs. Challah?

Sugar content, as it impacts when the maillard reaction takes place. Type of oven being used

Sweet dough vs. enriched dough differ how?

Sweet dough has high contents of both sugar and fats. Enriched dough is high in fats, but has less sugar relative to the fat.

How do you calculate the desired dough temperature? (also called water temp formula)

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

What is the function of fat in laminated dough?

Tenderness -coats gluten strands -shortens gluten strands Moistness Flavor Extends shelf life

What is the purpose of utilizing a conversion factor?

To convert a recipe to create the desired amount without too much waste, wile maintaining the correct percentage of each ingredient.

What type of environment (three things) does yeast need to thrive?

Warm, moist, with sugars present to feed off of

What is the typical protein content of wheat flour, from hard to soft?

Whole Wheat Flour 14% High Gluten White Flour 14% Artisan Bread Flour 11.5-11.7% Pastry Flour 8-9% Cake Flour 7%

How does winter wheat differ from spring wheat?

Winter Wheat: preferred for breads with long fermentation time, better fermentation tolerance, better dough extensibility. Planted in September/October, dormant during winter, and harvested in May/June Spring wheat: preferrrd for breads going through high mechanized process, higher level of protein, tolerates better abuse of certain machineries. Planted in spring, harvested in mid to late summer.

How does the mixing method for cake doughnuts and fritters differ from yeasted doughnut doughs? (see lecture on day 10)

Yeasted dough follows the steps of yeasted bread production, including a proof time. Cake doughnuts and fritters are quick breads that are mixed using the creaming or blending method.

How does yeast work?

•As fermentation occurs, yeast convert sugars (carbohydrates) into carbon dioxide (Co2) and alcohol. •Co2 is trapped in the gluten matrix, makes the dough rise •Fermentation begins when yeast is combined with other ingredients at the mixer. •Fermentation and activity will end once items are baked. •Yeast thrives at temperatures between 78 - 82°F •Thermal Death Point (T.D.P.) of yeast is 138°F. •During fermentation, as the yeast consumes sugars it produces: •energy •carbon dioxide •organic acids: -lactic and acetic •Alcohol

Water and hydration in dough, what does it affect? (see day 1 lecture notes)

Fermentation rate, loaf volume, and crumb structure

What is the function of salt in bread dough.

Flavor, regulates fermentation, strengthens gluten

List the four basic ingredients of leavened bread.

Flour, Water, Salt and Yeast

List four basic ingredients in bread baking and their function in the dough.

Flour: backbone and structure Salt: regulates fermentation, strengthens gluten, flavor, prevents bacteria growth & regulates enzyme activity, increases shelf life Yeast: fermentation Water: forms gluten, controls dough temperature

List the two main gluten forming proteins.

Glutenin and gliadin

What type of flour is best for Artisan breads (according to How Baking Works)?

Hard red winter wheat flour, similar to French bread flour

What are the affects of high hydration on Artisan breads?

High hydration leads to: -Open crumb -Extensible dough -Longer shelf life -Lower ingredient cost

Explain hydration as it relates to flour.

Hydration impacts gluten development in the flour and determines the overall crumb and crust structure. Certain levels of hydration look different with different flours because of varying protein contents.

How do you convert grams to pounds or ounces?

Divide by 28.35, divide by 16 (this is the pound amount), multiply any decimal amount by 16 (ounces amount)

How do you calculate Baker's percentages?

Divide wwight of each ingredient (grams) by the weight of flour (grams), then multiply by 100 to get the precentage.

What does the straight dough mixing method mean?

Dough that is prepared without a preferment is called "straight dough." In a straight dough, all ingredients are mixed at once and the breadmaking process is executed "straight through."

What happens if a different number of folds are used when laminating Danish/croissant dough?

Either two fourfolds or a threefold/fourfold/threefold/fourfold alternation is customary for puff pastry. Too many folds will result in a compact product, while too few folds will produce an inadequate number of layers needed for a flaky texture.

Refined white flour comes from what part of the wheat kernel?

Endosperm

How do lean differ from enriched doughs?

Enriched doughs have additional fats, sugar, and eggs.

Function of milk/dairy products in bread?

Extends shelf - life Moisture Sweetness Texture & Body Aids Crumb & Crust Color Flavor Nutritional Value