Transcript Grains and Breads

Grains
Breads belong to the
grain food group and are
incredibly versatile in all
cultures.
The staple of life!
What do I need to
know about grains:
classifying, nutrition,
storing, types, etc.?
Which grain is native
to the United States?
CORN
Which grain is most
widely consumed in
the world?
#1
WHEAT
#2
RICE
What is the difference between baking soda & baking powder?
•
•
Question: What Is the Difference Between Baking Soda & Baking Powder?
Answer: Both baking soda and baking powder are leavening agents, which means they are
added to baked goods before cooking to produce carbon dioxide and cause them to 'rise'.
Baking powder contains baking soda, but the two substances are used under different
conditions.
Baking Soda is pure sodium bicarbonate. When baking soda is combined with
moisture and an acidic ingredient (e.g., yogurt, chocolate, buttermilk, honey), the
resulting chemical reaction produces bubbles of carbon dioxide that expand under
oven temperatures, causing baked goods to rise. The reaction begins immediately
upon mixing the ingredients, so you need to bake recipes which call for baking soda
immediately, or else they will fall flat!
Baking Powder contains sodium bicarbonate, but it includes the acidifying agent
already (cream of tartar), and also a drying agent (usually starch). Baking powder is
available as single-acting baking powder and as double-acting baking powder. Singleacting powders are activated by moisture, so you must bake recipes which include
this product immediately after mixing. Double-acting powders react in two phases
and can stand for a while before baking. With double-acting powder, some gas is
released at room temperature when the powder is added to dough, but the majority
of the gas is released after the temperature of the dough increases in the oven.
BELL RINGER
GRAIN
Cereal grains were some of the first domesticated plants, and are the most
important staple foods throughout the world. Cereal grains are the least
expensive source of calories for human consumption.
At sites in Jordan near the Dead Sea, archaeoligists have uncovered remains of
four structures used to store grains about 11,300 years ago (9,300 BC) - 1,000
years before domesticated plants were known to be cultivated there. This is the
oldest known evidence for systematic storage of wild grains. It is believed that
hunter-gatherers sowed wild seeds in fields and stored the surplus for 1,000 to
2,000 years before domesticated species appeared. The would have made it
possible to establish permanent communities before cultivation of domesticated
plants began.
Grains, also called cereal or cereal grains, are the seeds or fruits of various
plants in the grass family, and include wheat, corn, rice, barley, oats, millet, rye,
sorghum, and triticale.
Some other seeds that are not grasses, but are usually characterized as grains
are buckwheat, quinoa, and wild rice.
http://www.foodreference.com/html/fgrain.html
H OW M U C H D O YO U K N OW A B O U T G R A I N S ?
IN SPACE PROVIDED WRITE T (true) OR F (false), DEPENDING ON ACCURACY OF STATEMENT.
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
___ Rice should be washed before cooking to make sure it is clean.
___ “Al dente” means that pasta is overcooked.
___ Flour provides structure in baked products.
___ salt helps yeast grow quickly
___ Yeast used for baking is always marked with a packing date.
___ All baked products are leavened with some form of gas.
___ The ultimate goal of advertising is to create brand recognition.
___ The law requires that all grain products be packaged with nutrition information on
the label.
___ A package labeled “flour” indicates thtat it is made from wheat.
___ Durum wheat is used to make most flour on the market today.
___ Cooked cereals cost approximately one half the cost of ready-to-eat cereals.
___ Pasta can be considered a convenience food.
___ Grain products are generally less costly than
protein foods or fruits & veggies!
COMPLETE THE FOLLOWING STATEMENTS BY FILLING IN THE MISSING WORDS.
14. Cereal must be _______ while heating in order to prevent lumps.
15. Quick breads are leavened with ___________ ________, _____________ _________, or
_________
16. When fat is cut into dry ingredients to make pie crust, the mixing method is called the
__________________________ method.
17. The method for combining ingredients by stirring gently until just moist is known as the
______________ method.
18. Stiffly beaten egg whites must be ______________ into a batter using a rubber scraper.
19. 19. When ingredients are combined all at once, the method is called the _________
________ method.
20. Cake pans should be _______________ in the oven to allow even heat distribution.
*************************************************************************************************
UNDERLINE THE CORRECT ANSWERS FOR THE FOLLOWING STATEMENTS. NOTE THAT SOME OF THE
QUESTIONS MAY HAVE SEVERAL CORRECT ANSWERS.
21. Which of the following do not come from grains?
a. popcorn
b. potato flour c. wheat germ d. oatmeal e. tortilla chips
22. Which of the following are not considered grains?
a. wheat b. rice c. corn d. soy beans e. none of the above
23. Starch must be cooked to make it
a. Edible b. have flavor c. dissolve in water d. all of the above e. none of the above
24. All of the following are made from doughs except
a. Biscuits b. pie crust c. pancakes d. sugar cookies e. fritters f. banana bread
g. clover leaf rolls
25. To prevent pasta from sticking
a. Cook in rapidly boiling water b. don’t overcook c. drain & rinse after cooking
d. all of the above e. none of the above
HOMEWORK:
Bring in an empty box of cereal
for 25 points by __________.
We really just need the
nutritional information from the
side panel, so you could just cut
out this portion!
For Lance McDanel:
Where does tapioca come from, is it a grain?
http://en.wikipedia.org/wiki/Tapioca
What is
triticale?
http://en.wikipedia.
org/wiki/Triticale
For Ryan Neufer
Is hops considered to be a grain?
http://en.wikipedia.org/wiki/Hops
Hops is not a grain, rather the
flower of a climbing plant.
TRIVIA
Unfortunately, Americans consume less than one serving of whole grains
per day. (Slavin et al, 2001)
Nutritionists recommend at least 3 servings of whole grain foods each day
(about 16g per serving or 48g per day). (USDA Dietary Guidelines 2005)
The USDA Food Pyramid recommends making half your grains whole grains.
(mypyramid.gov)
People that include whole grain and whole wheat products in their diet each day
are less likely to get certain chronic diseases like cancer, heart disease and
diabetes compared to people who don’t eat whole wheat foods. Slavin 2004
VOCABULARY
UNIT 8
• Yeast
• Bran
• Quick
• Germ
• Leaven
• Endosperm
• Gliaden
• Enrichment
• Glutenin
• Whole grain
• Knead
• Preservative
• Fermentation
• Fiber
• Staple
How to Choose Whole Grain Foods
 Check the ingredient statement on food labels and look for a
“whole grain” listed as the first ingredient.
 Some common whole grain ingredients include: whole wheat,
whole barley, whole oats and oatmeal, graham flour, brown rice,
whole grain corn, whole grain cornmeal, and whole rye
 Other whole grains include amaranth, millet, quinoa, sorghum
and triticale.
Beware of products labeled with words such
as “multi-grain,” “100% Wheat,” or “stone
ground” they may not necessarily be
“whole grain” – make sure the
ingredient statement lists
“whole” before the
specific grain
Anatomy
of Grain
Kernel
This slide is to help you with # 1 - 6 on your ‘GRAIN PRODUCTS’ paper for note taking.
Bran – The outer covering of the kernel
Endosperm - The largest part of the kernel and is very high in starch
Germ- Often called the heart of the kernel
A Close LOOK at the Grain Kernel
Bran
• Outer protective
covering of the kernel
• Source of vitamins
• Source of fiber
• Bran is removed
during refining.
Endosperm
• Largest part of the kernel
• Contains most of the starch
& protein
• Few minerals
• Little fiber
• It is meant to be the food
supply for the plant as it
grows
• MAIN source of energy
• The only part of the kernel
in refined flour
Germ
• The heart of the
kernel
• Contains fat (can
go rancid)
• Is the reproductive
part of the kernel
• Richest in vitamins,
minerals, protein, &
fat
• Smallest part of
kernel
• Germ is removed
during refining.
Whole grain products contain all 3 parts of the kernel.
Terms to Define on ‘GRAIN PRODUCTS’ handout
Whole grain
The bran and germ are left on the endosperm
Milling or refining
Grinding wheat to make flour
Enrichment Adding vitamins and minerals that were lost in the milling process
Additives
Ingredients added to food product to preserve, color, or flavor.
Leavening
Expanding or rising
Alton Brown,
“Dr. Strangeloaf”
part 1: http://www.youtube.com/watch?v=NZdgN_7N7wQ
part 2: http://www.youtube.com/watch?v=OmiY8vbiBo8
http://www.bing.com/videos/search?q=milling+wheat&view=detail&mid=312
E358F282167A71B3A312E358F282167A71B3A&first=0&FORM=LKVR1
Flour Mill:
from grain
kernel to loaf
What vitamins are added to
bread to enrich it?
If you’re not sure read through your handout / notes from
the video titled, ‘Amazing Grains.’
Nutritional Value of Bread
Hint: “B” for bread…. Vitamin “B”
What are the B vitamins we
learned about many units ago
that are also found in bread?
NIACIN
THIAMIN
RIBLOFLAVIN
Additives
• What are they?
• Are they bad for us?
• What is a common example of an
additive in our food that has been
used for centuries?
• What are the purposes of putting
additives in bread?
ADDITIVES
•
Food Additive: Food additives are substances added to food to preserve flavor or improve
its taste and appearance. Some additives have been used for centuries; for example,
preserving food by pickling (with vinegar), salting, as with bacon, preserving sweets or
using sulfur dioxide as in some wines. With the advent of processed foods in the second
half of the 20th century, many more additives have been introduced, of both natural and
artificial origin. (source - wikipedia)
•
Some additives are manufactured from natural sources such as soybeans and corn, which
provide lecithin to maintain product consistency, or beets, which provide beet powder
used as food coloring. Other additives are man-made. Artificial additives can be produced
more economically, with greater purity and more consistent quality than some of their
natural counterparts.
A substance added to a food for a specific purpose in that food is referred to as a direct
additive. Many direct additives are identified on the ingredient label of foods.
•
WHAT ARE THREE EXAMPLES OF ADDITIVES THAT ARE
USED TO CHANGE GRAIN PRODUCTS?
COLORING, SWEETENER, PRESERVATIVES (BHT)
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Aluminium silicate - Mineral salt, anticaking agent used in medications and vending machine dried milk.
Amino acids Compounds - needed by the human body in a certain combination. Animal protein usually has the needed
composition, but amino acids are also used to fortify vegetables.
•
Ammonium carbonates - Mineral salt, adjusting and modifying agent. Irritant to mucous membranes, alters pH of urine
and may cause loss of calcium and magnesium. Used in some medications, baked goods, baking powder, cocoa items
confectionary, ice cream.
•
•
•
•
Anti-caking agents - many foods tend to coagulate and specific agents are needed to prevent this. Many anti-caking
agents are natural products such as talc (E533b) and bentonite (E558), and some are manufactured, such as silicon
dioxide (E551) (chemically the same as sand but much purer), calcium silicate (E552) and sodium aluminosilicate
(E554).
Antimicrobials - prevent the growth of molds, yeasts and bacteria.
Antioxidants - Keep foods from becoming rancid, browning, or developing black spots. Antioxidants also minimize the
damage to some essential amino acids and the loss of some vitamins
Azo dyes - Azo dyes are members of a chemical group comprising the following colorants:
E 102 tartrazin, E 110 yellow-orange S, E 122 Azorubine, E 123 amaranth, E 124 cochineal red red A, E 151 brilliant
black BN, E 180 Lithol rubine BK, E 128 red 2G, E 155 brown HT.
Bentonite - From natural clay. Decolouriser, filter medium, emulsifier and anti-caking agent. Used in pharmaceutical
agents for external use, edible fats and oils, sugar, wine.
BHA & BHT -Butylated hydroxyanisole (BHA) is a phenolic antioxidant Phenolic antioxidants prevent rancidity of fats
and oils in food by protecting against lipid oxidation.
•
B vitamins - Niacin, thiamin and riboflavin. Vitamins added to or used to enrich bread, flour and cereals to help combat
nutritional deficiencies
Calcium hydroxide - Mineral salt made from lime as a firming and neutralising agent used in making beer, soap and
glazing pretzels, infant formula as a mineral, cocoa products, sour cream, edible fats and oils, jam, tinned vegetables
Calcium hydroxide - Mineral salt made from lime as a firming and neutralising agent used in making beer, soap and
glazing pretzels, infant formula as a mineral, cocoa products, sour cream, edible fats and oils, jam, tinned vegetables
Calcium Propionate - An inhibitor of molds and other microorganisms in foods, animal feed, tobacco, pharmaceuticals in
butyl rubber to improve processability and Scorching resistance.
Colorings -make food visually more attractive
Copper sulphate - Mineral salt, anti-caking agent which is manufactured but occurs naturally and used for making azo
dyes. Not to be taken on its own!
D & C - Prefix meaning that a dye is FDA-approved for drugs and cosmetics.
E 100 Turmeric - It is the natural color of the root of turmeric (Curcuma longa). It is the traditional ingredient of curry
powder. It may be obtained by synthesis. Its color is yellow
+
Emulsifier - An additive used in the preparation and processing of foods, which is used to blend or mix ingredients
together and also, to keep them from separating.
Erythorbates - Erythorbates are food ingredients that inhibit the change of flavor and color in food when exposed to air,
such as when a cut apple is exposed to air.
Ext. D & C - Prefix signifying a dye that is FDA-approved for externally applied drugs and cosmetics only.
Ferrous gluconate - Color-retention agent (derived from iron and glucose) used in olives, iron supplements (use
sparingly).
Food acids - They help maintain a constant sourness in food.
FD & C - Prefix for a dye that is FDA-approved for foods, drugs and cosmetics.
Flavor enhancers - enhance food palatability.
Glazing agents - They give a shiny appearance or provide a protective coating to a food.
Glucono delta-lactone - Food acid, artificial sweetener base, acidity regulator. Made from glucose. Stops 'stone' formation
during manufacture with milk and beer.
Glycerine - Glycerine is an alcohol (glycerol) and is used as a preservative in the food industry, as well as a sweetener: it
is very sweet, yet it contains no sugar. This makes it an ideal sweetener for patients who cannot take sugar, such as the
increasing number of Candida sufferers.
Iodine - Added to salt to prevent a goiter, an iodine-deficiency condition.
Iron - Added to foods to help prevent anemia and other iron-deficiency diseases.
Lecithin - An emulsifier, or mixing agent, that helps fat and water stay together. Lecithin is present in egg yolks and milk; it aids
mixing in mayonnaise and ice cream.
Magnesium chloride - Mineral salt, firming agent. Magnesium is an essential mineral. Used in foods and pharmaceuticals.
Magnesium oxide - Alkali, neutraliser and anti-caking agent. It can be found in frozen dairy products, butter, canned peas, cocoa
products, medications. Used as a medical laxative.
Mono- and Dyglycerides - Emulsifiers present in bread, margarine and peanut butter.
MSG (monosodium glutamate) - A flavor enhancer derived from beet sugar. MSG is manufactured through a process of protein
hydrolysis. When a product is 99% pure MSG, the product is called "monosodium
glutamate" by the FDA and must be labeled as such. However, when a hydrolyzed protein contains less than 99% MSG, the FDA
does not require that the MSG be identified. "Autolyzed yeast," "hydrolyzedsoy protein," and "sodium caseinate," are examples of
names givento hydrolyzed proteins on food labels. MSG is found in most soups, salad dressings, and processed meats; in some
crackers, bread, canned tuna fish, most frozen entrees, ice cream, and frozen yogurt. It is often used in "low fat" foods to make up
for the flavor lost
when fat is reduced or eliminated.
Natamycin - Natamycin (it is also called pimaricin) is an antibiotic used in infections of mouth,foot and genitals.It is employed in food
industry to treat the shell of cheese. Resistance against this antibiotic will soon be established in bacteria coming in contact with
it.His use should therefore be forbidden in food industry
Nitrites . (1) Inhibit the growth of bacterial spores that cause botulism, a deadly food-borne illness.
(2) Are color enhancements of cured meat, poultry, and fish products. Nitrates react with secondary amines to form nitrosamines
Phenolic antioxidants - They prevent rancidity of fats and oils in food by protecting against lipid oxidation.
Potassium sorbate - the potassium salt of sorbic acid. It is much more soluble in water than the acid. Potassium sorbate will produce
sorbic acid once it is dissolved in water and is the most widely used food preservative in the world. It is effective up to pH 6.5 but
effectiveness increases as the pH decreases.
Potassium sulphates - Mineral salt, anti-caking agent for beer, pharmaceuticals, salt substitute. No known adverse effects, but large
doses can cause severe gastrointestinal bleeding.
Propellants - gases which help propel food from a container.
Red #3 - Though FDA viewed Red No. 3 cancer risks as small--about 1 in 100,000 over a 70-year lifetime--the agency banned
provisional listings because of Delaney directives. At the same time, Red No. 3 has "permanent" listings for food and drug uses that
are still allowed although the agency has announced plans to propose revoking these uses as well. For now, Red No. 3 can be used
in foods and oral medications. Products such as maraschino cherries, bubble gum, baked goods, and all sorts of snack foods and
Red #40 - FD and C Red #40: Allura Red AC. Newest color. Used widely in the cosmetics industry. Approved in 1971. Allied Chemical
has an exclusive patent on it. It is substituted for FD and C Red #4 in many cosmetics, food and drug products. Permanently listed
because like the producers of "temporary" colors, this producer supplied reproductive data. However, many American scientists feel
that the safety of Red # 40 is far from established, particularly because all of the tests were conducted by the manufacturer.
Therefore, the dye should not have receive a permanent safety rating. The National Cancer institute reported that p-credine, a
chemical used in preparation of Red #40, was carcinogenic in animals. The FDA permanently listed Red #40 for use in foods and
ingested drugs but only temporarily listed it for cosmetics and externally applied drugs. See also Azo Dyes and FD and C colors.
Sorbitol - A polyol (sugar alcohol), bulk sweetener found in numerous food products. In addition to providing sweetness, it is an
excellent humectant and texturizing agent.
Sodium Benzoate and Benzoic Acid - These two compounds are related because sodium benzote produces benzoic acid once it is
dissolved in water. Benzoic acid is the compound with the antimicrobial properties, and is found naturally in cranberries, prunes,
greengage plums, cinnamon, ripe cloves and apples.
Sodium carbonates - Mineral salt, adjusting and modifying agent in the process of malting beer, baking soft and fizzy drinks,
medications. No known adverse effects in small quantities.
Sorbates - This family of compounds is available as sorbic acid, potassium sorbate, sodium sorbate or calcium sorbate. Sorbic acid is
the compound with the antimicrobial properties but its salts (sorbates) are used in many cases due to differences in solubility.
Stabilizers - They maintain the uniform dispersion of substances in a food.
Sulfites - Sulfites are used as antioxidants to prevent discoloration of light-colored fruits and vegetables, such as dried apples and
dehydrated potatoes. They are also used in wine-making because they inhibit bacterial growth but do not interfere with the desired
development of yeast.
Stearic acid - Saturated fatty acid, possibly of pig origin, cascarilla bark extract or vegetable fats. Anti-caking agent in chewing gum,
confectionary, butter or vanilla flavouring for drinks, artificial sweeteners.
Talc - Linked to stomach cancer, typical products are polished rice, chocolate, confectionary, icing sugar, noodles, medicinal tablets
Thickeners and vegetable gums - They help improve texture and maintain uniform consistency.
Vitamin D - Commonly added to milk, to prevent the childhood bone disease known as rickets, which is caused by a vitamin D
deficiency. An excess of vitamin D causes abnormally high blood concentrations of calcium which can eventually cause severe
damage to the bones, soft tissues, and kidneys. It is almost always associated with forms of vitamin D requiring a doctor's
prescription.
Yellow #5 . This dye is used to add color to a large number of items, such as wool, silk, sheepskins, furs, the plastic used in some
cloth and containers (nylon, polyesters, and poly methyl-methacrylate), foods, personal products (soap, deodorants, cosmetics) and
drugs. One reason people use it so much is that it dissolves easily in water.
YEAST
Yeast is actually a plant and is useful in leavening bread.
This means that the bread rises or expands before baking.
Yeast is available in two forms. They are:
Dry & Compressed
When substituting dry yeast for compressed yeast, it is
helpful to remember that one cube of compressed yeast is
3 single packages of dry yeast.
equivalent to ____
Converting Yeast!
1 compressed cake of yeast = 3 single dry yeast packages.
(#27 – 28)
RICE &
PASTA
When cooking pasta or rice,
oil
add some kind of ______
to
rapidly ___________
water!
boiling
# 30
In general, rice triples in volume when cooked!
How to cook pasta…
Al dente is a Italian term for
pasta meaning that is fully
cooked, but not overly soft. An
Italian phrase for "to the
tooth," it comes from testing
pasta's consistency with your
teeth.
GRAIN PRODUCTS ~ handout
1 – 3. Draw & label the three parts of the kernel:
4. The endosperm is the largest part of the kernel
and is very high in ___________ content.
5. The ______ is called the heart of the kernel.
6. The outer covering of the kernel is called the ________.
Define the following terms:
7. Whole grain
List ten bread & cereal
products which are
commonly eaten.
1.
2.
3.
8. Milling or Refining
4.
5.
9. Enrichment
6.
7.
10. Most products using whole grain flour are much lighter/darker
in color and have a coarser texture.
8.
9.
10.
What three nutrients are most notably found in breads & cereals?
21.
22.
23.
What are three examples of additives that are used to change grain products?
24.
25.
26.
Yeast is actually a plant and is useful in leavening bread. This means that the bread rises
or expands before baking. Yeast is available in two forms. They are:
27.
28.
29. When substituting dry yeast for compressed yeast, it is helpful to remember that
one cube of compressed yeast is equivalent to ____ single packages of dry yeast.
30. When cooking a grain product such as pasta or rice, add some kind of _______ to
rapidly __________ water
List 12 grains:
Amazing Grains
a. Wheat
e. Oats
i. Millet
b. Rice
f. Rye
j. Triticale
c. Corn
g. Buckwheat
k. Ameranth
d. Barley
h. Spelt
l. Quinoa
1.
How much of the planet’s cropland is used to raise grain?
2.
How many servings of grain should we include daily in our diet? 6 oz.
3.
What type of flour is used for making bread?
4.
What products are made using soft wheat? Pastries
5.
What type of flour is used to make noodles and pasta? Durham Wheat
6.
How is all-purpose flour made? A blend of hard & soft wheats
7.
Draw a kernel of wheat & label it.
8.
How does whole wheat flour get its name? It is made from the “whole” kernel
9.
What nutrients are added to white flour to enrich it?
50%
Hard wheat (higher protein)
Iron, folic acid, niacin, riboflavin, thiamin
10.
What creates the structure in bread?
11.
Why might food scientists and nutritionists blame corn for America’s obesity problem?
Gluten (protein)
“it’s all over the place”…. Corn is turned into sugar (corn syrup)
… which is found everywhere, like soda!
• Breads are divided into two categories. Category is determined by
leavening agent used:
1) yeast
2) quick
• Leavening agent – ingredient that makes the bread rise
– Examples:
• Baking powder
• Baking soda
• Yeast
Chemical
leaveners
Notes on
Breads
• Yeast breads – 6 essential ingredients
1) Flour – makes framework
4) Yeast – allows for leavening
2) Water – dissolves other ingredients 5) Salt – adds flavor
6)Sugar – allows browning and
adds flavor
Main proteins in flour: Glutenin & Gliaden
3) Shortening – makes bread tender
•
When combined with water & mixed, these proteins form ‘gluten’; the structure of breads!
• Yeast is a plant (fungus). In or to develop, it requires.. ..
Food = sugar &
Warmth (110 – 120 ) & Liquid (to activate)
(Salt has a tendency to retard the growth of yeast)
Grains should be
stored in air tight
containers to
keep out
moisture, dust,
and these
common critters:
Grains Test…
December ________
What to know:
• Muffin Method
• Yeast (what it needs to grow, fermentation)
• Steps in making a yeast bread
• Differences between quick & yeast breads
Two main type of mixtures…
Both are the raw form of a baked or fried good. Either can
contain yeast or chemical leaveners.
• Batters ~ more liquid
Pour Batter
 Can be for coating fried foods.
 Can easily pour out of a spout, like
pancakes & funnel cake.
Drop Batter
 Often dropped by spoonfuls,
like muffins
• Doughs ~ more solid
 Have a thicker consistency.
 Can be rolled, shaped, cut like
pie crust, braided rolls,
pizza crust
 It doesn’t spread out when
removed from the bowl in its
raw form
Words & phrases to know:
kneading:
Release carbon dioxide; reduce size of holes in
bread; use only a light coating of flour
fermentation:
Occurs as yeast grows (warm place – 85 degrees)
punching down:
Use fist to eliminate air bubbles – This
is done to avoid stretching dough.
shape dough:
many variations available
“oven spring:” Preheat oven near the end of second rising time
– bread is placed in hot oven and gets larger immediately
test for doneness: Tap bottom of loaf with wooden spoon – listen for
hollow sound; this indicates bread is done.
cool:
On wire rack so bread does not become soggy
Procedure for yeast bread preparation:
•
•
•
•
•
•
•
•
•
•
•
Dissolve yeast in warm (110 F) liquid
Add sugar, salt, and fat. (shortening doesn’t need to melt)
Add yeast; stir.
Add half the flour. Beat with wooden spoon until smooth.
Add enough of remaining flour so dough is not too sticky to
knead. (Avoid too much flour for good consistency.)
Let dough stand 5 – 10 minutes.
Knead 8 – 10 minutes.
Place in greased bowl and turn dough so top is coated with
shortening. Cover with plastic wrap.
Let rise until double in bulk.
Punch down shape, let rise again…. This is called PROOFING!
Bake
How much sugar is in your cereal?
• Sugar is going to be listed in grams on the nutritional label.
• 4 grams of sugar = 1 teaspoon of sugar
• If your sugar had 14 grams of sugar, you would divide 14 by 4. The answer
would be 3 ½ teaspoons of sugar per serving.
Directions:
1. Figure out how much sugar is in one serving.
2. If you eat more than one serving, figure out what 1.5, 2, or 2.5 times the
serving amount is to get a realistic view of how much sugar you’re really
getting.
3. If you also add sugar to your cereal, you’ll have to add that on as well.
4. Share with your group which cereals have the most & least amount of
sugar!
Most nutritionists & dentists are recommending that you choose
cereals that contain 6 grams or less of sugar per serving.
How much sugar is too much?
Consumption of “added (free) sugars” includes:
table sugar (refined, processed sugars from cane, beet - sucrose - added to foods by
the manufacturer, cook or consumer)
corn sugar (glucose)
corn syrup
high-fructose corn syrup commonly added to fruit juices
sugars naturally present in fruit juices
honey, and
other syrups, like molasses and maple syrup
Top 10
WORST
CEREALS!!!
http://www.care2.com/greenliving/top-10worst-cereals.html?page=1
A report released in 2006 by the World Health Organization (WHO) urges people to limit their daily
consumption of free (added) sugars to less than 10 percent of their total energy intake (Diet Nutrition and the
Prevention of Chronic Diseases; TRS916). This recommendation adds up to approximately 12 teaspoons (48
grams) of added (free) sugar a day based on an average 2000-calorie diet.
***So, if I'm eating a 1300 calorie a day diet, that means I should limit those added sugars (like the one in the
oatmeal) to about 26g. Yikes - that adds up fast if you eat any kind of processed food or condiment!
Converting grams of sugar to
ounces… let’s look at it on the
digital scale!
http://www.
metricconversion
s.org/weigh
t/grams-toounces.htm
Video demonstration of kneading dough.
http://www.youtube.com/watch?v=oRoGn-VmlgM
Alton Brown: “Pretzel Logic”
Part 1
Part 2
http://www.youtube.com/watch?v=CZR_evWiDbY
http://www.youtube.com/watch?v=70pRPAE3i54&feature=related
Alton Brown
“Gotten Grains”
http://www.youtube.com/watch?v=0pwWlAh20C4
… excellent review for Grains Test.
___ Nationality, geographical area, gender & age all affect our choices when purchasing
food products.
___ Grains are high in carbohydrates, and most have some protein as well.
___Grains are not really essential for a well balanced diet.
___Breads and cereals provide an excellent way to stretch food dollars.
___ The bran is the outer covering of the kernel and is very rich in minerals, vitamins and
cellulose.
___ The germ is the largest part of the kernel and has a very high starch content
___ Milling is the process in which the kernel is broken down and separated into various
parts.
___ Enrichment is the process of putting back vitamins and minerals which are lost during
the milling process.
___ Ready to eat products are usually much less expensive than those products which
require some preparation.
___ Some of the most inexpensive, nutritious and budget-stretching foods on the market
are made from grain products.
___Grains are considered the seeds of grasses that can be eaten.
___ Grains should be stored in tightly-covered containers to keep out moisture, dust, and
insects.
___ The most important rule in preparing any flour or cereal mixture is to measure
accurately.
___It is important to cook cereal grains so the starch mixture will digest.
___Before cooking rice, it is essential to wash it so it is clean.
___In general, rice triples in volume when cooked.
___Pasta should be cooked the “al dente” stage which means “to the teeth.”
___There are two basic types of flour mixture=batters & doughs
___Flour is the main dry ingredient in most grain products and is responsible for providing
structure
___Quick breads use yeast to make them rise.
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
12.
14.
15.
16.
17.
18.
19.
20.
13.
11.
___Studies show most breakfast cereals are 50% sugar.
1.
Purchasing Breads & Cereals… Determine if the statements are true or false. Correct the false statements by
rewriting the entire sentence. There are only 7 false statements.
Three types of quick bread mixtures:
1. Pour batter
ex. Funnel cake, pancakes
2. Drop batter
3. Dough
ex.
ex.
Many muffins
Shortcakes, rolled biscuits
What is the ‘muffin method’ for mixing ingredients?





Measure the dry ingredients into a mixing bowl.
Make a well in the center of the dry ingredients.
In a separate bowl combine beaten eggs with milk & oil or melted fat.
Pour the liquid mixture in the well.
Stir the batter just until the dry ingredients are moistened.
Characteristics of
When is the ‘muffin method’ used?
under-mixed muffins:
Usually used for making muffins, waffles,
 Low volume
pancakes, popovers, and some coffee cakes.
 Flat top
 The crumb is
Characteristics of high-quality muffins:
coarse
 Has a thin, evenly browned crust.
Characteristics of over-mixed muffins:
 Top is symmetrical, but it looks rough.
 Peaked top & pale, slick crust.
 When broken apart, the texture is
uniform, and the crumb is tender & light.  When broken, narrow, open
areas (tunnels) are visible
warmth temperatures to grow.
* Yeast needs ____________
* Yeast bread should be kneaded for 5 – 10 minutes to develop the
_________.
gluten
oil / fat
* When yeast bread is left to rise it should first be covered in ________.
doubled in bulk.
* Yeast breads should rise until they are ___________
dense/ compact / heavy
* If yeast bread doesn’t rise long enough the bread will be _____________________.
* To test for doneness, ‘thump’ the bread with your hand/fingers.
There should be a ‘_______________’
to the way it sounds.
hollow-ness
* Remove bread from hot pans when cooling so that ___________
moisture doesn’t build up,
creating a sogginess.
1. Kneading
2. Rounding
FUNCTIONS OF LIQUIDS IN MIXTURES:
3. 1st Rise
* improves texture
4. Punching
*improves volume
5. Shaping
* slows ‘staling’ (going stale)
6. Proofing
7. Baking
(2 ½ - 3 c. of flour in a recipe can absorb 1 c. of liquid.)
1.
What is the difference between a quick bread and a yeast bread?
2.
List the six basic ingredients that are used when making yeast breads.
a.
b.
c.
Ye a s t B r e a d S t u d y G u i d e
d.
e.
f.
3.
_____________ provides the structure of the bread.
4.
Flour contains two proteins which are called:
5.
When the flour is mixed with a liquid, these two proteins unite to form what is called ________________.
6.
The liquid most often used in yeast breads is __________.
7.
Liquid in any form improves the texture and volume of baked bread and also delays ______________.
8.
2 ½ to 3 cups of flour will absorb ________ cup(s) of liquid.
9.
Yeast is a living organism that will produce carbon dioxide if it is placed in warm surroundings and finds suitable food &
moisture.
10. The process in which yeast produces carbon dioxide is referred to as ________________________.
11. What two functions does sugar serve in the preparation of bread (not in the fermentation of yeast)?
12. ______________________ breaks up gluten to prevent overexpansion of the dough and makes the bread tender.
13. What two functions does salt serve in the preparation of bread?
14. List at least five nutrients which are found in bread.
15.
a. List the seven steps which are required inc.the preparation of yeast breads.
b.
d.
16. The final fermentation period is referred to as _________________(2 nd rise).
17. Describe the test for doneness when baking yeast bread.
e.
f.
g.