smith-11

smith-11 - BREAD HFL 110 Brigham Young University BREAD...

Info iconThis preview shows pages 1–12. Sign up to view the full content.

View Full Document Right Arrow Icon
BREAD HFL 110 Brigham Young University
Background image of page 1

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
BREAD Bread, in some form or another, is a big part of diets all over the world. Is bread the “Staff of Life”?
Background image of page 2
Kitchen Chemistry Each ingredient has a special function in a recipe. Chemical reactions become finished products.
Background image of page 3

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Ingredients In Bread FLOUR The protein in flour produces GLUTEN and gives bread its structure. Liquid and handling are required to develop the gluten. The type of flour makes a difference. Absorptive Properties: A measurement range is given in recipes
Background image of page 4
Flour: All Purpose Flour Bread Flour Self Rising Flour Cake Flour Whole Wheat Flour Pastry Flour Gluten Flour
Background image of page 5

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Forms of Leavening Agents: (Watch as we grow them ) Yeast Baking Soda Baking Powder Air Steam
Background image of page 6
Other Ingredients: Sugar Eggs Fats Liquids (Need to be 100 ° to 115 ° ) Salt
Background image of page 7

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
STEPS IN MAKING: Yeast Dissolve yeast in warm water—often with sugar
Background image of page 8
STEPS IN MAKING: Mixing Add remaining ingredients, reserving some flour, to create soft dough
Background image of page 9

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
STEPS IN MAKING: Kneading Develop that gluten!
Background image of page 10
STEPS IN MAKING: Raising Oil, cover, and allow fermentation
Background image of page 11

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Image of page 12
This is the end of the preview. Sign up to access the rest of the document.

Page1 / 22

smith-11 - BREAD HFL 110 Brigham Young University BREAD...

This preview shows document pages 1 - 12. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online