Lesson Plan

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Lesson Plan 35Food PreparationBread And Hot
Rolls
January 1999
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OBJECTIVE

• At the completion of this lesson, the trainee
  will be able to explain the basic ingredients
  required for bread and hot roll production, and
  how each ingredient interacts to produce the
  finished product.

3
REFERENCES

• Armed Forces Recipe Service (AFRS),
• NAVSUP Pub 7
• Food Service Operations,
• NAVSUP Pub 421
• Food Service Practical Handbook, P4061.4

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INTRODUCTION

• In order to properly prepare bread and hot rolls,
  it is necessary to understand the basic
  ingredients and how the finished product depends
  on the proper procedures followed in preparation.

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PRESENTATION

• Baking Ingredients
• Flour
• Types
• -Bread wheat flour - referred to
• as strong/hard wheat flour.
• -Rye flour - medium color rye is
• available for Coast Guard use.

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Water

• Functions
• -Determines consistency of dough
  (elasticity)
• and gas retaining properties.
• -Regulates dough temperature during mixing.
• -Dissolves salt and sugar and aids in
• distributing these ingredients uniformly
• throughout the dough.
• -Enzymes act on flour and yeast to cause
• fermentation.

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-Undesirable effect may
occur when soft water is used. Add the
proper amount of dough conditioner (or
mineral yeast food). Soft water makes a
soft, sticky dough because gluten is
weak. -Hard water effects may be
corrected by boiling or adding vinegar.
Hard water makes the gluten too firm to
be elastic. In this base the gas
formed in the dough cannot expand to
produce good bread.
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Salt

• Functions
• Controls fermentation.
• -Large amounts kill the yeast and no
• fermentation occurs.
• -Small amounts promote faster fermentation.
• -No salt - finished product is coarse.
• Toughens the gluten making the dough more
• plastic and elastic.
• Improves the flavor and color of the bread
• and whitens the crumb by producing bread to
• a finer cell structure.

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Yeast

• Microscopic one celled plant. Found
  everywhere in nature where sugar is present and
  aids in the process of fermentation.
• Types
• -Active dry
• Functions
• -Leaving agent
• -Fermentation
• CO2 and alcohol are produced.
• Effects depend upon amount used and
• temperature of water.

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Sugar

• Type
• -Refined granulated
• sugar
• Functions
• -Flavor
• -Color
• Characteristics change
• when heated.
• -Tenderizer
• -Taste
• -Feeds the yeast

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Shortening

• Functions
• -Provides volume
• -Freshness
• -Flavor
• -Texture
• -Color
• Depending upon
• sugar content

• Type
• -Hydrogenated
• (solid)

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Milk

• Type
• -Conventional
• non-fat dry milk

• Functions
• -Provides volume
• -Flavor
• -Texture
• -Color
• Sugar content

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Eggs

• Type
• -Shell eggs
• -Frozen whole eggs
• (bakery type)
• -Dehydrated egg

• Provides
• -Richness
• -Flavor
• -Improved texture

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Spices and Flavors

• Function
• -Adds flavor or
• variety to the baked
• product
• -Too much may
• retard fermentation

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Yeast foods (dough conditioners)

• Major purpose
• -To condition the water
• -To assist in the proper fermentation
• of the dough
• The use of yeast food is often determined
• by the strength of the flour and
• fermentation period required.

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Yeast food contain three types of functional
ingredients.

• -Ammonium salts - to supply yeast with a
• supply of nitrogen for growth
• -Calcium salts - to produce the correct
• amount of hardness in dough water and
• to firm the gluten
• -An oxidizing agent - to give a firmer, less
• sticky dough

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Formulas for bread and yeast raised products

• Straight dough method
• -Combining of ingredients proceeds in
• one operation
• -Combining yeast with a portion of water
  
• and a portion of sugar.
• -Place the remainder of water, salt and
• non-fat dry milk in a mixing bowl.

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Bread Production

• Combining ingredients
• -Yeast is suspended in water at about
• 105-110 degrees F.
• -Shortening should be held back for a
• few minutes or until the flour has
• become wet.
• -Not a good practice to add shortening to
• dry flour because of the waterproofing
• effect.

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Dough temperature during mixing

• -Use water to control the dough
• temperature.
• -Use water of a temperature that will
• offset any adverse temperature.
• -Use ice to control the dough temperature.
• Sometimes it is necessary to use ice to
• lower the water temperature sufficiently.

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Mixing the dough

• Functions
• -Agitate the mass until all the ingredients
• are dispersed evenly.
• -Stretch the mass until the gluten is
• formed and distributed as widely and as
• evenly as possible.
• -Dough temperature after mixing should
• be between 78 -82 degrees F.

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Fermentation period

• -Set aside for a period of time according to
• the AFRS for conditioning and allowing the
• dough to ferment.
• -Fermentation occurs best at about 80
• degrees F.
• -Relative humidity should be about 78.

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• -Changes during fermentation.
• -Sugar is converted to serve as food for the
  yeast
• -Starches are converted into sugar
• -Produces CO2 and alcohol
• -Enzyme proteins cause the gluten to become
  soft and stretchable
• -As the dough ferments, acidity is developed in
  the dough, which also helps stretch it
• -Fermentation at room temperatures.
• -The fermentation room should be maintained
• at 80-85 degrees and relative humidity at
• 74-78

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• -Fermentation effects need to be balanced.
• -Over fermentation causes sticky dough, pale
• crust color and poor shape
• -Be sensitive to the development of too much
• acid
• -A reduction of sugar may be necessary
• -Factors effecting the speed of fermentation.
• -Amount of yeast - 1-1/2 to 3
• -Higher yeast content - faster fermentation
• -Increasing salt slows fermentation
• -Decreasing salt speeds fermentation

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Proof -box temperatures

• -During the critical stage, called the proofing
  stage.
• -Room or cabinet temperature should be about
• 80 degrees F
• -Length of proofing time should be 50 -75
• minutes
• -If humidity is determined by a wet and dry
  bulb thermometer, the spread should be about 6
  degrees F

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• -Relative Humidity.
• -Amount of moisture in the air in
• comparison with the total moisture the air
• is capable of holding
• -Final dough temperature.
• -Temperature of the dough, when it goes to
• makeup, should be 6 - 7 degrees higher

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Makeup of dough for loaves (follow AFRS)

• -Divided into uniform pieces.
• -Must be of the same weight
• -Rounding the dough.
• -Rounded for intermediate proof by tucking in
• the raw edges and forming a round piece of
• dough

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Intermediate proof

• -The rounded pieces of dough is allowed to
• rest between the time the dough is divided
• and rounded and the time it is formed for
• panning.
• -Requires 12 -15 minutes.
• -Advantages of intermediate proof
• -Achievement of uniform shape
• -Facilitates panning
• -Makes texture uniform
• -Stretches gluten slowly
• -Expel excess gas
• -Forms a skin on the surface of the dough

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Molding and Panning

• -Pieces of dough are shaped so that they
• can rise in the pan and form a shaped loaf
• of bread.
• Pan Greasing
• -Purpose - to prevent the bread from
  sticking.
• -Avoid too much grease.

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Pan proofing the loaves

• -Touch the loaf lightly with one finger
• tip and press slightly.
• If an impression made by the tip of
• the finger remains - the loaf is proofed.
• If the loaf is still too tight and compact,
• it should be proofed some more.

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Baking

• -The oven temperature and the time
• required depends on size and shape of the
• loaf.
• -Effects of baking.
• -Low oven temperature - opens the grain of the
  loaf
• -Too high oven temperature - loaf may burst in
  a
• rather violent manner
• -Use of steam
• -Steam of low pressure - under 10 LBS
• -Excess steam is objectionable - produces a
  shiny
• tougher crust

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Cooling of baked loaves

• -When the internal temperature reaches
• 208 - 210 degrees F., the bread is done.
• -Place on bread racks at least 1 apart
• for cooling.
• -Cooling usually takes 1-1/2 to 2 hours.
• -Cool in areas free from drafts.

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Storing and serving

• -Store under conditions that will not dry
• the bread and where temperatures are
• cool.
• -Bread will remain fresh when stored in
• a cool place and in a plastic wrapped
• bags up to 96 hours.
• -Bread will remain fresh for extended
• periods of time when stored frozen in
• plastic wrap or bags.

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Short-time formula

• -Developed to meet a critical need aboard
• Coast Guard ships with limited bakery space.
• -Eliminates both intermediate proof and the
• final loaf-molding operation.
• -Batch production time may be reduced
• from a normal period of 5-6 hours to 2-2.5
• hours for a standard bread formula.
• -The baker can roll the rounded pieces into
• a sausage shape and pan.
• -Short-time formula is most useful during
• at-sea operating conditions.

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Rope and mold development in breads

• --Rope - an infection of bread caused by
• the development of spores of a specific
• type.
• --Mold - a spore that infects bread under
  certain conditions of temperature and humidity.
• --It is most important that the storage of the
  bread be planned so that no more than 48 hours
  lapse before being consumed.

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Hot roll production

• Production of bread rolls
• --Less mixing is required.
• --Dough is usually softer.
• --Richer formula.
• -Fat and sugar content
• -General Purpose Flour

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Variety bread productions

• -- Rye
• -- Whole wheat
• -- Raisin bread
• -- French bread
• -- Hot dog buns
• -- Hamburger buns

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Directions for hot roll production

• --Steps are the same as those for bread
  production.
• --Fermentation - depends on the amount of yeast
  and sugar used.
• --Scaling and shaping - constitutes the major
  steps in production.
• --Proofing - proofing time is very critical.
• -Following points should be controlled
• -Volume - until it is almost doubled
• -Oven proofing - blistered on the surface
  and
• flattened.

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Special hot roll production processes

• Short-time roll formula
• -- Prepare 1-1/2 white bread recipe (D-9)
• -- Two variations of hot roll.
• --Wheat type rolls
• --Brown and serve rolls

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Hard rolls

• -- Must be thoroughly fermented or
• well aged.
• -- Strong flour is necessary.
• -- Varieties.
• -- Round
• -- French
• -- Seed
• Bagels
• --Follow directions from AFRS for
• makeup, proofing and baking.

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SUMMARY

• What are the basic ingredients of bread?
• Flour, water, salt, sugar, shortening,
• egg, milk, yeast.
• What the function of yeast in bread?
• Leavening agent.
• What is the temperature of dough after
• mixing?
• Between 78 - 82 degrees F.

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• What is being produced during
• fermentation?
• CO2 and alcohol.
• What can be used to control dough
• temperature?
• Water or ice.
• High oven temperature will cause the
• loaf of bread to do what?
• Burst in a rather violent manner.