|
|
|
|
|
|
|
Последние темы
 |
|
|
|
|
|
|
|
|
|
A B C D E F G H I J K L M N O P Q R S T V W Y | YEAST BREADS
BREAD as a universal article of food has much in its favor. Flour, its chief ingredient, is not quickly perishable and is rather easily stored and transported. Bread itself keeps well, is mild in flavor, is inexpensive and furnishes material needed by the human machine.
Excellent bread can be made of good bread flour, salt, water and yeast. Better bread can be made if sugar and fat are added. It is in the handling of the dough, not in the proportions of ingredients, that much bread is ruined.
Flours and Meals Used in Bread-making
While flours and meals made from oats, corn, rice and other seeds are used to some extent with wheat flour in making yeast breads, by far the larger amount of yeast bread is made from wheat flour only and most of it is made from highly refined white flour. This is because the gluten of wheat flour possesses properties of toughness and elasticity which enable the dough containing it to stretch and hold gases produced in it by the action of yeast or introduced into it by baking-powder. The dough rises and becomes light.
However, the quality of wheat flour depends upon the season in which the wheat is grown. Winter wheat is sown in the fall, remains in the ground all winter and is harvested in the summer. This grain is generally poor in gluten, but rich in starch. Winter wheat is used largely for pastry flour. Spring wheat is sown in the spring and is harvested in the summer at about the same time as the winter wheat. The grain is generally rich in gluten but poor in starch. Spring wheat flours are best for bread making. Standard flours are a mixture of spring and winter wheat, and they vary little in quality.
IN SELECTING A FLOUR FOR BREAD-MAKING every effort should be made to secure a flour of good bread-making properties. Bread flour, when rubbed between the fingers, has a granular feeling. It will not hold its shape when pressed in the hand. Bread flour can be used successfully in making cakes and pastries.
A GOOD PASTRY FLOUR differs from bread flour in containing more starch and not only less gluten but a less elastic gluten than bread flour. It has an oily feeling when rubbed between the fingers, and holds its shape when pressed in the hand. Pastry flour can not be used successfully in making bread.
WHOLE- WHEAT or entire-wheat flour, combined in right proportions with white flour, can be made into excellent bread.
GRAHAM FLOUR, although coarse, may, rightly combined with white flour, be made into excellent bread.
Proportions of Flour and Liquid in Dough
For one cup of liquid use approximately three cups of flour. This proportion varies widely because of differences in the absorptive powers of different flours. A good bread flour will take up more water than a poor bread flour. Flour, except graham or whole wheat, should always be sifted before being measured.
Yeast
The most satisfactory temperature for the growth of yeast is from 75 to 95 F (24-35 degree Celsius). It ceases to grow when the temperature is below 30 F (-1 С). and is killed at about 212 F (100 С). Yeast should not be softened in very cold water if immediate activity is desired.
Liquids for Bread-making
All liquids should be boiled or scalded before being used, to kill any organisms which might develop in the dough.
MILK is the best liquid because of its contribution to the food value as well as to the appearance of the loaf. It gives a white crumb and a rich golden brown crust. The loaf retains its moisture better than when no milk is used.
WATER is cheap, but has no food value. It produces a satisfactory loaf, however.
POTATO WATER produces a characteristic crust excellent in flavor and hastens the action of the yeast. It darkens the bread slightly but gives a loaf which retains its moisture and does not get stale as quickly as when water alone is used.
Miscellaneous Materials Used in Bread
SUGAR is added to improve flavor, to produce a better bloom in the crust and to hasten the activity of the yeast. Too much sugar slackens or softens the dough. In making large quantities of bread, the liquid is decreased if a large quantity of sugar is used.
SALT is used to improve the flavor of bread. Too much salt retards the activity of the yeast.
FAT is added to give slight tenderness to both crust and crumb and to improve the keeping qualities of the loaf. Any soft fat of mild flavor may be used as shortening in bread.
EGGS give a yellow color to the crumb and a brown rich bloom to the crust. Because of their leavening power, eggs add to the lightness of the loaf.
CURRANTS, RAISINS, DATES AND OTHER FRUIT add flavor and nutrition but have little effect on the texture of the dough.
NUTS add shortening in addition to flavor and food value. |
|
|
|
|
|
|
