Objective 5: Review the nutrients found in breads and incorporate guidelines from MyPlate.

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2 Objective 1: Identify and prepare yeast breads. a. Lean Dough, Enriched Dough b. Mixing Methods: Straight dough, Modified straight-dough, Sponge method Objective 2: Identify and discuss the different types of flours used in bread making: all-purpose flour, unbleached flour, bread flour, and whole wheat flour. Objective 3: Identify ingredients in yeast breads and their functions. a. Flour b. Yeast c. Liquid d. Salt e. Sugar f. Fat g. Eggs Objective 4: Identify the food science principles of yeast breads. a. Fermentation b. Kneading c. Proofing d. Shaping e. Baking/oven spring Objective 5: Review the nutrients found in breads and incorporate guidelines from MyPlate. PERFORMANCE OBJECTIVE 4 Actively participate in the preparation of yeast bread product using a scale.

3 Rolls Loaves Deep-fat fried

4 INGREDIENT FUNCTION Flour Body/Structure Yeast Leavening (rise) Liquid Binder, moistens Salt Flavor, controls yeast Sugar Flavor, feeds yeast Fat Tenderizes, aids browning Eggs Structure, flavor, richness

5 A lean bread is one made with the basic bread ingredients of flour, water, salt and leavening (i.e. sourdough starter or instant yeast) although there are also unleavened breads. A bread is considered enriched when ingredients are added beyond the lean dough ingredients. Adding oil, milk, butter, sugar, honey, molasses, egg and so forth is considered enriched bread as these modify the dough structure considerably..

6 1. Simplest and most common way of mixing yeast dough. 2. In this method mix all the ingredients for the dough together at the same time. 3. When the ingredients are mixed the yeast starts to develop immediately.

7 Rather than adding all ingredients at once the ingredients a re added in steps. Hydrate the yeast and add the flour. Add liquid ingredients and sweeteners Mix additional butter until evenly blended. Continue to mix and knead the dough until properly developed.

8 1. Combines 1/3 to 1/2 of the recipes total liquid with all the yeast and enough flour to make a very loose dough called a sponge. 2. When the sponge has doubled in size the remaining ingredients are added to the sponge and mixed to make dough.

9 All-purpose flour Unbleached flour Bread flour Whole wheat flour

10 Must have warmth, moisture, food Is a living organism Will die if subjected to too much heat

11 Fermentation Yeast breaks down into sugar and energy Longer, slower fermentation = better flavor Change the rate of fermentation by: Temp of dough Amount of salt Amount of sugar Amount of yeast

12 Kneading Distributes yeast throughout dough Develops gluten (proteins in flour) Too much kneading will cause the dough to lose flavor after it is baked The dough has been kneaded enough when it stretches like bubblegum

13 Proofing The rising process the dough puffs up Can speed up process by use of a proof box Shaping Using the hands to mold the dough into the shape of loaf or roll that one desires

14 Baking/Oven Spring Use correct temperature Choose correct size pans Prepare the pans Bake the product Oven Spring one last jump in size in the oven before the yeast is killed Remove baked product from pans, place on cooling rack

15 Place a shallow pan of hot water on the lowest shelf in the oven (proof box). Turn on the (proof box) to the lowest temperature. Place product in the oven (proof box) and allow to rise to the proper height. Remove product from oven (proof box). Remove the water from the oven (proof box). Turn temperature to baking temperature, allow to rise to that temperature. Place product back into oven to bake.

16 1. Large volume, smooth, rounded top 2. Surface golden brown 3. Texture is fine and uniform 4. Crumb is tender and elastic 5. Springs back when touched

17 CARBOHYDRATES Simple and Complex

18 Intro to the Six Essential Nutrients Nutrients are substances found in food that are essential for growth and energy. There are SIX basic essential nutrients: Carbohydrates Lipids Protein Vitamins Minerals Water

19 Carbohydrates (Carbs) We get most of our carbs from the grains group. Almost all of our carbohydrates come from plant food sources.

20 Carbohydrates (Carbs) Grains are important sources of many nutrients: dietary fiber, B- vitamins (thiamin, riboflavin, niacin, and folate), and minerals( iron, magnesium, and selenium).

21 Carbohydrates (Carbs) The main function of Carbohydrates is to provide energy. Carbohydrates provide 4 calories per gram. If we eat more carbs than our bodies need for energy, they get stored as fat. Carbohydrates are found in grains, fruits, vegetables, legumes and sugar. Carbohydrates can be broken down into three categories: Simple Carbs (Sugars) Complex Carbs (Starches) Fiber

22 Simple Sugars These are broken down and digested very quickly. Examples include: table sugar, fruit, fruit juice, sugary drinks, milk

23 Complex Starches These take longer to digest and provide sustained energy. Examples include: whole grains, beans/legumes, brown rice, pasta

24 Fiber Complex carbohydrate that helps in the digestion process. Foods high in fiber include: fruits and vegetables (especially the skins or peels), whole grains, beans/legumes, bran cereals

25 Dietary Fiber from whole grains or other foods, may help reduce blood cholesterol levels and may lower risk of heart disease, obesity, and type 2 diabetes. Fiber is important for proper bowel function. It reduces constipation and diverticulosis. Fiber containing foods such as whole grains help provide a feeling of fullness with fewer calories.