YURONG, BERNADETTE B.

BSND-1A

Assignment: Yeast Breads

1. Describe the bread-making process step-by-step and indicate the importance of each step
with respect to the quality of the final product.

 -Yeast bread is prepared by mixing ingredients into a dense, pliable dough that is kneaded,
allowed to rise by fermentation, and then cooked, typically by baking but sometimes by
steaming or frying. Normally, the preparation of yeast bread is at least a 2½- to 3-hour
operation, which is one reason why many people choose to buy bread rather than to make it.
Sourdough breads take even longer, requiring about 8 to 10 hours to fully develop their flavor.
Regardless of the time involved, most yeast breads are prepared with the same basic
ingredients.
-Step 1. Ingredients. The fundamental ingredients of any yeast bread are flour, liquid, sugar,
salt, and yeast; fat and/or eggs are optional, on flours and flour mixtures, explains the individual
functions of these ingredients in more detail. Wheat is the most commonly used flour for
making breads; rye is the next most common, followed by oat, barley, cornmeal, rice, and other
flours. Because flours other than wheat have less gluten-forming ability, these flours must be
supplemented by a certain amount of wheat flour in order to improve their baking quality
“White wheat” flour, a relatively new addition to the market, retains the freshness, taste, and
smoother mouthfeel of refined flour, while delivering the nutrient advantages of whole-grain
flour—more minerals, B vitamins, and fiber. Organic wheat flour is also available; however,
some research. Indicates that conventionally cultivated wheat may be slightly better for bread
making, whereas organic wheat flour may be better for cookie preparation. Some bread makers
are experimenting with adding functional ingredients such as flax seeds, prebiotics, and
antioxidants.
-Step 2. Mixing Methods. The four best-known methods for mixing yeast breads are the
straight dough, sponge, batter, and rapid mix methods. Regardless of the mixing method used,
all ingredients should be brought to room temperature prior to mixing in order to obtain the
desired dough consistency. It is the ingredients, their amounts and types, and how much the
dough is mixed that determine the dough’s consistency. It is important for the dough to reach
the desired degree of cohesion, because this influences the dough’s handling characteristics
and the final quality of the baked item
-Step 3. Kneading. Develops the dough’s gluten to its maximum potential. This step of bread
making involves physically handling the dough until it achieves a smooth, soft, nonsticky surface
and springs back when pressed gently. However, some traditional bread doughs do remain
somewhat sticky after kneading. Kneading is not required if the batter method is used. A
kneading surface should be covered with a fine layer of flour, both to prevent sticking and to
allow some flour to be kneaded into the dough. Kneading in too much flour should be avoided,
however, because it will slow fermentation time, leaving the final product dry and streaked or
heavy. Hands should be lightly floured prior to lifting or tipping the dough gently out of the
bowl. The ball of dough is placed on the floured surface and the farthest edge of it is lifted up
and folded toward the nearest edge. The fold is then pressed with the heels of both hands in a
single rhythmic, rocking motion that pushes the dough fold, first down, and then away. Short
presses that are neither too heavy nor too light are best. The mass is turned a quarter of a turn
and the process is repeated. More flour may be necessary as kneading continues. To determine
if more flour is required, hit the dough ball with an open hand, count to 10, and lift the hand
off. If the hand sticks to the dough, it needs more flour. If the dough is too firm and inelastic,
additional water may be required. Observing an experienced bread baker helps in learning to
determine the right amount of pressure and stretching and the length of kneading required to
yield a dough ready for rising. In about 10 minutes, the dough usually signals it is completely
kneaded by the development of a shinier surface that tends to “push back” when two fingers
are gently pressed against the dough to test its gluten strength. Another way to determine if
kneading is complete is to stretch some of the dough into a “gluten window”. Avoid excessively
kneading the dough, because it results in a baked product with a coarse texture. An
overkneaded dough will “snap back” when being rolled out due to a heavy gluten network that
tightens the dough. Dough may similarly resist rolling out when it is too cold, but if temperature
is the cause, the problem reverses itself when the dough is allowed to warm. The effort and
time involved in kneading can be eliminated by using a food processor or an electric mixer with
a dough hook attachment. It is important, however, to first learn to recognize the correct
consistency for kneaded dough, because it is very easy to overknead a dough using a food
processor or an electric mixer. On the other hand, it is very difficult to overwork a dough by
hand.
-Step 4. Proofing: Fermentation Causes the First Rising. After kneading, the dough’s surface is
greased by rolling its sides gently in a lightly greased bowl; this prevents it from drying out as it
rises. It is then placed in the bowl, covered with a clean, moist dish or paper towel or plastic
wrap, and allowed to rise or proof in a warm location undisturbed. Covering the bowl during
proofing also helps to maintain humidity and prevent drying. For approximately the next hour,
the bowl must be left in a preferably humid place that is slightly warmer than room
temperature; approximately 85°F (30°C) is optimal. In these conditions, the dough can rise
properly. Some traditional breads are left to rise more slowly in cooler (68°F/20°C)
environments. produced during fermentation, but it evaporates during baking. The amount of
time it takes for the dough to rise will depend upon the type and concentration of yeast, the
amount of available sugars, the temperature of its environment, salt concentration, and the
mixing method: it may take from three quarters of an hour to 2 hours, or even overnight in the
case of some European-style breads.
Optimal Fermentation Temperatures. Yeasts are very sensitive to temperature
extremes: they become activated at 68°F–100°F (20°C–38°C), slow down below 50°F (10°C), and
die if exposed to temperatures at or above 140°F (60°C). Professional bakers use proof boxes to
optimize fermentation conditions. At home, the dough can be placed in a warm corner free of
draft s, in a closed oven with a bowl of hot water on the shelf below, or in the oven after it has
been heated for a minute or so, until the warmth is just beginning to be felt, and then turned
off .
Avoid Overfermentation. The first rise is completed when the dough has approximately
doubled in size and two fingers pushed into the dough near the edge leave an indentation. As
the dough rises during fermentation, the gluten stretches and becomes weaker; thus, rising
should not be allowed to continue too long or the expanding dough will collapse. Allowing the
dough to rise too high can also cause a coarse grain and a sour odor from the excess acid
production. Overfermentation can also affect color; sugar must interact with flour proteins in
order to create the desired browning of the crust through the Maillard reaction, and the greater
sugar consumption by the yeast leaves too little available for browning. Similarly, because the
Maillard reaction also contributes to the sweet, aromatic, and roasted favors in baked products,
overfermentation affects flavor.
Punching Down—Second Rising. For most homemade and finer-textured breads, once
the dough has risen to double its size, it is punched down and left to rise a second time. The
dough can either be punched down while in the bowl, or placed once again on a lightly floured
surface and gently pushed down in the center with a clenched fist, followed by about four
kneading motions. After punching, the dough is sometimes allowed to rise again to double its
size, but no more, or the gluten will overstretch and cause the bread to fall. Some baked
products are allowed to rise only once before shaping. When there is a second rising, it takes
about half the time of the first. The completion of the second rising is signaled strictly by
whether or not the dough has doubled its size and not by the finger indentation test.
-Step 5. Shaping. After the bread has risen, it is ready for shaping. Breads can take on a wide
variety of shapes. The basic loaf of bread is shaped by first dividing the dough into the desired
number of portions so the pan(s) will be at least half, but no more than two thirds, full of
dough. The dough is shaped into an oblong, roughly rectangular, mound as long and as wide as
the loaf pan. One third of each end is then folded under the mound. All the edges are pinched
together to seal the seams, and the dough is then placed in the pan so the sealed edges are on
the bottom and the dough is touching all four sides of the pan. Th e bottom and sides of the
pan are sometimes greased so that the loaf can be easily removed, but some bakers leave the
sides ungreased so that the bread will have more traction during rising.
-Step 6. Selecting a Baking Pan. Yeast breads are usually baked in loaf pans (metal or glass), but
can also be prepared with specialized loaf pans (French bread, baguette, etc.), cookie sheets,
jelly roll pans, muffin tins, an even on stones (pizza stones, clay quarry tiles). Regardless of the
pan used, the sides are usually well greased with solid shortening or a non-stick cooking spray
so that the bread can rise without the dough sticking to the sides.
-Step 7. Second Proofing (Optional). A second proofing may occur in the pan or on a baking
sheet, and it has an important effect on the quality of the finished bread. It is facilitated by
placing the shaped dough in a warm, humid, and undisturbed environment. Th e pan is covered
with a cloth, and the dough is usually allowed to double in size and take on the shape of the
bread pan. However, the amount of rising allowed during proofing varies with the bread type.
One of the purposes of proofing is to create a dough that is adequately aerated. If the dough
expands beyond what is recommended, it leads to over-extension of the gluten, which causes
the cell walls to break and collapse, the fermentation gas to escape, and, ultimately, a low
volume in the finished product. Temperature is as important as timing; doughs that are too cool
ferment too slowly, whereas those that are too hot produce breads that have a small volume,
large cells, a pale crust, and a reduced shelf life. Humidity also plays an important role. While
proofing is taking place (second proofing is usually about half the time of the first proofing), the
oven may be preheated in anticipation of the next step—decorating and baking the
-Step 8. Decorating. In preparation for baking, the bread dough may be decorated with sesame,
caraway, or poppy seeds by brushing the top of the loaf with a thin layer of egg white and
sprinkling the seeds on top. Many types of breads are scored just before baking to allow them
to rise evenly without tearing the crust. Another decorative touch, which also adds flavor, is to
score the top of the bread with a sharp knife and pour a bit of melted butter into the slashes.
Although scoring serves the dual purpose of decoration and allowing excess steam to escape,
neither is strictly necessary. Milk brushed on the surface of the loaf bread. before or during
baking will give crusts a golden-brown color due to the caramelization of the milk. Th e
technique of brushing loaves with water or introducing steam into the oven will give loaves a
crispier crust.
-Step 9. Baking. A standard loaf of bread will bake in about 45 minutes. It is usually heated at
400°F (205°C) for the first 10 to 15 minutes, and then at 350°F (177°C) for the remaining 30
minutes. Temperatures and times will vary for different types of breads. The initial hot
temperature contributes to oven spring. The initial increase in fermentation, enzyme activity,
and softening of the ingredients also contribute to oven spring. If the initial temperature is not
hot enough, the protein will not congeal properly and the yeast will continue to ferment,
causing the dough to spill over the sides. This can also occur when the dough has been
overfermented prior to baking. Underfermented dough, however, may not have sufficient oven
spring. Temperature is also important for crust thickness, which is determined in part by the
amount of vapor pressure.
Changes During Baking. Baking changes the appearance, texture, flavor, and aroma of
the dough as well as its structure. Once the dough is placed in the oven, the hot temperature
kills the yeast, thereby stopping fermentation. It also inactivates enzymes, vaporizes the
alcohol, and coagulates the protein that firms the dough. Protein coagulates and starch
granules start to swell and gelatinize at about 140°F (60°C), but because of the limited water
content, gelatinization does not proceed as far as it might have. If the oven temperature is too
high, the proteins will coagulate too soon, resulting in low volume; conversely, low oven
temperatures will cause the structure to collapse. If baked correctly, bread right out of the oven
has an aroma all its own, but the wonderful smell is rapidly lost; this is believed to be the result
of the evaporation into the air of volatile compounds. Other components of flavor are
developed in part by the breakdown of starch to dextrins and some caramelization, but
primarily from the browning of the crust in the Maillard reaction. Substrates for the Maillard
reaction in breads can be derived from any added milk, sugar, and/or egg. The changes
associated with baking require even heat exposure, so a minimum distance between baked
items is necessary: at least 1 inch between rolls and about 3 inches between loaves.
 Crumb Development. During baking, the dough converts from an elastic, undefined
mass into a set structure with a defined bread crumb. The formation of a desirable crumb is
dependent on gases produced during fermentation and proofing and air introduced during
mixing and kneading. Numerous small or medium cells result in a baked product with a fine and
tender crumb, a large volume, and a longer shelf life. Th ese cells multiply and enlarge during
fermentation and proofing; during baking they will enlarge further, but will not multiply. Yeasts
are not entirely responsible for cell number and size. Air incorporated into the flour mixture
during mixing, punching, and kneading also contributes to the number of cells. This is why using
sifted flour in baked products results in larger volumes than using unsifted flour.
Problems with Texture. An overfermented dough, with its large cells, gives the baked
item a moth-eaten appearance and a coarse texture. Underfermented dough, in which the
carbon dioxide was not properly distributed, results in a very dense loaf with thick cells, low
volume, and a tough crust. Distribution of the carbon dioxide throughout the dough to create
fine cells is accomplished through mixing, punching, kneading, and shaping. Bakery products in
which the cells are either abnormally small or large have shorter shelf lives.
Testing for Doneness. Bread can be tested for doneness by inverting the pan with one
gloved hand, allowing the bread to drop into the other gloved hand so the bottom of the loaf is
facing up, and tapping the bottom. If it rings hollow, it is done; if it does not, it is placed back in
the pan and returned to the oven for an additional 5 to 10 minutes.
Another method consists of combining the hollow sound technique with an instant-read
thermometer, which should read above 195°F (91°C) when inserted into the bread’s interior. If
the bread is not done but the top is already golden-brown, it is covered with aluminum foil or
otherwise protected to prevent further browning. Once it is done, the baked bread is set out
on wire racks for cooling. A well-prepared bread product has certain characteristics: optimal
volume, color, and favor; a symmetrical shape with closed seams; a porous, pliable, firm, and
even crumb; and a golden-brown, crispy crust.

2.What is staling? What are some theories as to why staling occurs? When does it begin to
occur? What is the best method of preserving fresh bread? How long can it be kept? Can
retrogradation be reversed? If so, how? Is microwaving recommended? Why or why not?
What anti-staling additives do commercial bakers often use? What is “rope,” and how can it
be prevented?

-Staling is when bread gradually loses freshness once it is baked. In fact, staling begins as soon
as the bread leaves the oven. This unavoidable part of bread preparation is thought to be
responsible for the loss of an estimated 3 to 5% of all baked breads sold in the United States.

-Some of the theories as to why staling occurs include possible aggregation of amylose
molecules, recrystallization of the amylopectin, and/or a transfer of moisture from the gluten to
the starch.
- Staling occurs as the crust toughens, the crumb become less elastic and more firm, and the
soluble starches lose moisture and flavor. These undesirable changes are thought to be due
primarily to retrogradation (crystallization) of the starch molecules released during
gelatinization. Moisture levels also play an important role in the staling of bread as water
moves from the center of the loaf toward the crust.

- Staling is best prevented by keeping the bread away from air. Several techniques include
wrapping breads in plastic or paper bags, adding moisture retainers such as fat or sugar (nonfat
French bread stales quickly), and/or freezing. Bread should be refrigerated immediately in the
warm temperatures and moist humidities of tropical regions. In less humid areas, refrigerating
bread is not recommended because it speeds staling.

- Freezing is one of the best ways to maintain some of the texture and flavor of freshly baked
bread. If crusty breads are not going to be consumed within 1 day, or soft breads within 2 days,
freezing is the optimum storage method. Most breads can be frozen for 2 or 3 months. Before
freezing, “cater wrap” the bread in two layers of plastic wrap. Alternatively, the bread should
be wrapped in heavy-duty aluminum foil and dated. Frozen bread should be removed from the
freezer and thawed at room temperature in the wrapper. Thawing in a hot oven results in a
soggy, flavorless loaf. Home-baked bread can get back its freshly baked flavor if the top portion
of the foil covering the thawed bread is opened and it is placed in a preheated 250°F–300°F
(121°C–149°C) oven for about 10 minutes. Th e foil will keep the loaf warm during slicing and
serving. Unbaked bread dough can be frozen for up to 2 weeks by first shaping the dough and
then wrapping it in freezer paper or foil. It should thaw and rise to double its height before
being baked. It can also be placed overnight in the refrigerator and then allowed to rise for 2
hours.

-The staling caused by retrogradation is reversible when the bread is warmed, but returns upon
cooling. Reheating the bread in an oven at 125°F–145°F (52°C–63°C) for a few minutes
recreates many of the characteristics of fresh bread, especially if a damp cloth or paper towel is
placed over the bread during reheating. This method is not recommended for microwave
ovens, which cause the bread to become tougher, rubbery, and more difficult to chew.

- Commercial bakers add mono- and diglycerides or fat to bread doughs to help prevent staling,
and sodium or calcium propionate to retard mold and the bacteria that cause rope. These
bacteria, which live in the soil, can contaminate grains and the flour made from them. The
spores survive baking, germinate, and feed off the carbohydrates they obtain by decomposing
the bread’s starch. The end result is a bread that appears fine on the outside, but is internally
mushy or stringy to the point that it can be pulled into “ropes.” Breads affected with rope smell
like overripe melons. This condition may mistakenly be attributed to incomplete baking, but
consuming rope-contaminated bread can cause vomiting and diarrhea. Rope contamination is
more apt to occur in the summer months. Rope The sticky, moist texture of breads resulting
from contamination by Bacillus mesentericus bacteria.
3.Compare and describe the four mixing methods for yeast breads including the straight
dough, sponge, batter, and rapid mix methods. Include advantages and disadvantages of each
method.

- The four best-known methods for mixing yeast breads are the straight dough, sponge, batter,
and rapid mix methods.

- The straight dough method consists of placing all the ingredients into a bowl at the same
time, where they are mixed. For automatic mixing, various dough attachments are available.
Whether by hand or by machine, the dough is kneaded to develop the gluten and then allowed
to rise once or twice before being shaped into a loaf or other form.

- Sponge Method. Combining the yeast with water and slightly over one third of the flour
creates a foamy, bubbly mixture that looks like a sponge. This is allowed to ferment in a warm
place for half an hour to an hour in order to become foamy and spongy, after which all the
remaining ingredients (sugar, fat, and remaining flour) except salt are added to the mixture.
Salt inhibits the yeast, so it is added last, after yeast activity is well under way. Then the dough
is treated as a straight dough through kneading, bowl proofing, shaping, pan proofing, and
baking.

- The batter method is the simplest of all the mixing techniques and requires no kneading after
the ingredients have been mixed. It is a good method for the rapid production of the kinds of
bread products required in food service operations. Once the ingredients are combined, they
are beaten by hand, or by electric mixer or dough hook, to develop the gluten. Th e batter is
ready when it no longer sticks to the sides of the bowl, but is still sticky itself. The batter
method saves time and is often used for preparing rolls and hot dog and hamburger buns,
although it may result in a bread with a more coarse and porous texture.

-The rapid mix method differs from the others in that it is used primarily with bread-making
machines. Millions of North Americans own machines that make bread-making easier. Inside
the bread machine is a nonstick pan with a kneading paddle, usually located on the bottom. The
machine kneads the bread, allows it to rise, then bakes it in the same pan. For those who prefer
more “hands-on” bread making, the dough mixture can be beaten by hand; alternatively, it can
be mixed in the bread machine, then shaped by hand. Ready-to-use mixtures often come with
these machines, but if using a recipe, the simplified process consists of placing warmed water,
bread flour, yeast, and salt into the container, closing the lid, and pressing a button. Fresh
bread can be completed within 2 to 4 hours.