Ch' 10: Cereals, Doughs, and Batters

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Ch. 10 Cereals, Doughs, and Batters
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History of Bread

• Bread wheat evolved by 8000 BCE
• First evidence for leavened bread Egypt, 4000
  BCE
• Specialized yeast production Egypt, 300 BCE
• Continuous milling Mesopotamia, 800 BCE
• Whiteness of bread associated with purity in
  Europe
• After Industrial Revolution (19th century), more
  urbanization led to bakeries
• 20th century refinement leads to Wonder Bread
• Late 20th century to now return of flavorful
  bread

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Doughs and Batter Structure

• Flour water dough
• More flour than water dough
• More water than flour batter
• Flour starch and gluten (protein)
• Breads and cakes air bubbles divide up
  protein-starch mixture (light and tender)
• Interior sponge (crumb)
• Dry exterior (crust)
• Pastries sandwiched fat layers between
  microscopic sheets of protein-starch (flaky)

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Doughs and Batters Ingredientsand Their Effects

• Flour
• Gluten
• Sticky glutenin that makes gluten (elasticity)
• Compact gliadins among glutenins (plasticity)
• Salt, acid strengthen gluten network
• Fats, oils, sugars, and acids weaken gluten
  network
• Starch
• 70 of flour
• With water, tenderize gluten
• Gel traps gas bubbles
• Major structural component in cakes and cookies
• Gas bubbles
• Lightness, tenderness
• 80 of the volume in breads and cakes!
• Fats or shortening
• Tenderize bread
• Flaky layers in pastry
• Lightness and tender, crumbly texture in cake

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Nature of Flour

• High-protein flour
• Bread flour (12-13 protein)
• All-purpose (some brands 11-12)
• Strong gluten development
• Low-protein flour
• Cake flour (7-8 protein)
• Pastry flour (8-9 protein)
• Use the flour specified in the recipe!

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Preparation of Bread

• Making bread
• Mix flour, water, yeast, salt
• Knead dough
• Ferment and raise dough
• C6H12O6 ? 2C2H5OH 2 CO2
• Divide and relax
• Mold
• Partial rise (proof)
• Bake
• Cool

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Storage of Bread

• Refrigerate well-wrapped bread only for toasting
  or reheating
• 1-2 Days Breadbox or paper bag
• More than 2 days wrap in plastic or foil and
  freeze
• Spoilage moisture on bread surface lets molds
  grow

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Types of Bread

• Mass-produced bread
• Special Loaf Breads
• Sourdough
• Rye
• Sweet Breads Brioche, Pannetone, Pandoro
• Bread diversity Flatbreads to Doughnuts
• Flatbreads
• Pretzels
• Bagels
• Asian Steamed Breads
• Quickbreads Biscuits, Biscotti, Scones
• Doughnuts and Fritters

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Thin Batter Foods

• Crêpes
• Popovers
• Griddle Cakes
• Pancakes and Crumpets
• Waffles and Wafers
• Cream Puff Pastry, Pâté À Choux
• Frying Batters

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Thick Batter Foods

• Muffins
• Chemically leavened
• Dense, moist
• Sweeter than quickbreads
• Less sugar, eggs, and fat than quickbreads
• Easily stale (uneven mixing of fat and starch)
• Dont overmix or you get coarse tunnels

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Thick Batter Foods

• Cakes
• Chemically or just air leavened
• Tender from gas-divided, fragile sheets of sugar
  of fat
• Too much sugar and fat dense
• Flourless chocolate cake

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Pastries

• Not like cakes, breads, or pastas!
• Little water, lots of fat
• Used often as edible containers
• Cooking gelates starch, either causing crumbles
  (irregular particles) or flakes (sheets)
• Crumbly pastries
• Flaky pastries
• Laminated pastries
• Laminated breads

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Cookies

• Term comes from Dutch for little cakes
• Incredibly varied in texture crumbly, chewy,
  spongy, meringue
• Flour
• Pastry or all-purpose
• High water flour ratio for batter cookies
• Low waterflour and some kneading for rolled out
  cookies (refrigerator dough cookies)
• Sugarsweetness, crispness, and air
• Eggs moistness, binds flour for solidity
• Fat richness, moistness, suppleness
• Leavening tenderizes (air or carbon dioxide)

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Pasta, Noodles, Dumplings

• Pasta making video