BREAD

BREAD MAKING PROCESS CAN BE DIVIDED INTO FOLLOWING STEPS
( under const.....)

FORMULA:- This include to work out ratios of ingredients to be used in the bread making
.
SCALING:- This include to measure the ingredients in the exact quantity of requirement by the recipe.

MIXING AND KNEADING:- Mixing the ingredients as per the recipe, this include proper manipulation of ingredients so that dough will have appropriate formation of gluten.

PROOFING:- In case of leavened breads the yeast should be given enough time to ferment the dough so that gas formation is adequate and gluten is conditioned.

KNOCK BACK:- In this the dough is again manipulated so that temperature and the activity of yeast can be regularized ensuring homogenized fermentation and gas production.

SHAPING AND OR MOLDING:- Cutting and shaping the dough as per the required size of bread.

RESTING : To condition the gluten and compensate the loss of gas due to cutting and shaping.

BAKING:- This involves application of heat to bread in oven which result in to fine finished product.When bread is baked following things happen

firstly the yeast activity increase increasing the gas formation, increasing the volume of the bread, yeast dies out up to later stages of baking.The process of increasing volume due to increased activity of yeast in oven is known as oven spring.

fat added to the dough melts and condition the gluten strands resulting into a softer product.

Protein coagulates and form the structure of bread.

Starch partially gelatinize.

Water evaporates and sugar caramelizes giving the bread a characteristic crust color.

COOLING:- This process to cool down the bread slowly so that the texture and grain of bread can be improved.

Cooling ensure that molds doesn't develop spoiling the bread.

After cooling the bread should be consumed or wrapped ( not in a air tight packaging)

INGREDIENTS USED IN BREAD MAKING

• FLOUR:- It is the main ingredient in bread making
  

usual composition of flour used for bread making

Starch:- 71 - 75%
Moisture:- 13.5-14%
Protein:-7-8%
Sugar:- 2-2.5%
Fat-1%

Gelatinization:-

starch can absorb water up to six times of its weight ( at a temperature of 140 def F) after it the starch cell burst open and becomes soluble in water to form gel, this process of starch getting dissolved in water to form a gel is known as gelatinization.

In bread making the water is insufficient for gelatinzation and temperature doesn't reach the required temperature even at the later stages of baking, hence bread has partially gelatinized starch

Gluten is made of two proteins

Glutenin and Glyadin

Glutenin:- provides strength to the dough and helps in holding the expanding gases in leavened product.

Glyadin:- gives elastic and stretching properties to bread.

• YEAST

The next most important ingredient in bread making( in leavened products). It is living micro organism consisting of minute cells which grow and multiply at warm temperatures, moisture and sugars.

yeast is added to bring about fermentation in the dough, for leavening the product ( to make it light by increasing the volume)

Fermentation derived from latin word meaning To Boil : - A natural process in which yeast breaks down the starch in to simple sugars and finally into CO2( carbon dioxide gas) and alcohol ( which gives the baked bread and other leavened products its characterized aroma when baked).Yeast with diastase enzyme convert the starch into maltose and dextriene, maltose further converted to dextrose by maltase enzyme.then with help of Zymase the yeast breakdown it into CO2 and alocohol.

Fermentation in dough is done to

produce gas which increases the volume of bread and make it light.
and to mature and condition gluten so that it can achieve required mellowness to hold the gases and give the bread fine grain and soft texture.

Due to fermentation most of the sugars'/starch present in dough is converted to simple sugars making the bread 100% digestible and light for consumption.

• WATER

Water acts as solvent for the ingredients to be mixed properly in dough. It binds together the insoluble proteins present in flour to form gluten. Responsible for bringing partial gelatinization in dough.Quality and quantity of water used in bread formula will have effects on the quality of finished product.

If water is less then the dough will be tight and require longer time for fermentation where as with increased quantity of water the osmotic pressure in yeast cells is reduced resulting into enhanced activity.

e.g if water is hard it will have more mineral salts which will require more yeast as mineral will make the gluten tight.
if water is soft then conditioning of gluten will not be adequate, with moderate hardness of water the gas production will be more and gas retention of dough will also be improved.

• SALT

salt is hygroscopic substance (water loving) hence when used in bread making it helps to retain the moisture during cooking and storage of bread, increasing the keeping qualities of bread.Salt imparts taste to bread along with it salt has controlling effect on yeast activity by controlling enzymes which regulates the fermentation speed.

Salt indirectly control the crust color of the bread as it controls the speed of fermentation which controls the quantity of sugar present in bread.

• SUGAR

Adds taste to bread, provide food for yeast to facilitate fermentation which in turn produce gas(co2) that leaven the product. It is also hygroscopic substance which helps in retention of moisture.

Sugar gives the characteristic golden brown color to the crust of bread

• FAT

Fat increase the nutrition value of bread, lubricate the gluten strands thus improving the gas holding quality, texture and keeping quality of bread.
Fats are added in later stages of mixing as they hamper water absorption by flour.

• MILK or MILK POWDER

It adds to nutritional value of bread, it tightens the gluten and improving the gas retention of dough and helps in giving fine grained structure to bread crumb.
Also helps in improving the crust color of bread due to addition of lactose in bread through milk.

• IMPROVER

METHODS OF BREAD MAKING

• STRAIGHT DOUGH METHOD

One of the most easy and basic method of bread making

• All the ingredients are mixed together in one stage.


• Fermentation is done slowly hence quantity of yeast used is relatively less.


• Fermentation time is long and depends upon the strength of the flour.


• Usual time of fermentation is 2-3 Hrs.


• It is difficult to control fermentation temperature which may result in formation of acid taste in bread.


• The dough should be made tighter using less quantity of water.


• Sugar should be more to provide food for yeast for long fermentation period.


• Fermentation can be controlled by adding more salt and regulating the temperature of fermentation.

• SALT DELAYED METHOD

• Second method of bread making, in this method all the ingredients are mixed together except the salt and fat.


• Initially the fermentation will be more rapid as due to absence of salt there is no controlling of fermentation.This result in to reduced fermentation time.


• Salt is added at Knock Back stage, when the dough is kneaded second time to regulate the gasing and fermentation temperature.


• This method is good for strong flours as due to more fermentation speed the conditioning and maturing of dough is done in less time.

• NO TIME METHOD

Very rapid method of bread making.

• The quantity of yeast used is increased so as to bring quick fermentation.


• Fermentation time is around 30 minutes only.


• Gas production and conditioning of gluten is achieved by increasing the quantity of yeast.


• Quantity of water used is also more.


• And fermentation is carried out at a higher temperature.


• The bread made by this method lack the aroma and taste of a perfectly made bread.


• Has shorter shelf life.


• Strong taste or after taste of yeast is present.

• SPONGE AND DOUGH METHOD

• Suitable for making bread using a strong flour.


• The strong flour takes longer time for fermentation and this method ensure better fermentation for strong flour in a reasonable time.


• Uses divided fermentation times.


• Firstly the dough is divided into two parts.


• One part of the dough is mixed with all the other ingredients like water, yeast, sugar etc.


• After fermenting it for a predetermined time the rest of the dry flour is added and kneaded to form a soft dough. which is rested for 30-45 minutes.


• The flour can be divided as 60:40, 70:30.

BREAD FAULTS


FACTORS EFFECTING QUALITY OF BREAD

• Inferior quality of raw material being used.


• Inferior quality and inadequate quantity of gluten in flour used.


• Unbalanced formula


• Inactive yeast cells ( due to improper storage or inferior quality)


• Incorrect timing of fermentation.


• Incorrect temperature of fermentation


• Incorrect method of manipulation of dough


• Inappropriate condition for proofing ( time , temperature and humidity)


• Improper quantity and quality of water.


• Improper baking conditions


• Inadequate cooling of bread before slicing and packing.


• Improper storage conditions.

LOAF CHARACTERISTICS

• Low bread volume

1. Inferior quality of flour.


2. Salt content is high.


3. Kneading is not done properly.


4. Low temperature of dough during processing.


5. Shorter proofing time.


6. Lack of proper humidity during fermentation .


7. Improper humidity during baking.


8. High temperature of baking.


9. Improper mold size used.

• Unsymmetrical loaf with wild break-and shred

1. less of salt in formula.


2. Over proofing of dough.


3. Mold size is too small.


4. Low temperature of oven during baking.

• Flat top or no oven break

1. Poor or weak flour being used.


2. Under or over developed dough.


3. Improper fermentation.


4. High baking temperature.


5. Lack of humidity during baking.

• Overlapping top or flying top

1. Stiffer dough.


2. Under develop gluten.


3. Shorter final proofing.


4. Skinning during final proofing.

• Crust color too dark

1. Excessive sugar used.


2. Shorter fermentation time.


3. Improper baking conditions.

• Crust color too light

1. Lack of sugar in dough.


2. Too long fermentation time.


3. Too high dough temperature.


4. Low baking temperature.


5. Too short baking duration.

• Blisters in crust

• Thick and hard crust

1. Low sugar content.


2. Crusting during shaping and proofing.


3. Longer baking duration.

GRAIN CHARACTERISTICS

• Streaky crumb

1. Improper kneading.


2. Excessive Dusting flour used.


3. Crusting during molding and shaping.


4. Dirty or used molding.


5. Crusting of dough.


6. Too much greasing used.

• Open grain and grey color

1. Excessive salt.


2. Too much fermentation.


3. Too high dough temperature.


4. Low temperature at time of baking.

• Coarse grain texture

1. Weak flour.


2. Stiffer or softer dough.


3. Over kneading.


4. Improper conditioning of gluten.


5. Poor molding.


6. Too large mold being used.


7. Low temperature during baking.

• Dry and crumbly texture:

1. Stiff dough and improper mixing.


2. Skinning of dough.


3. Too high temperature during fermentation.


4. Over fermentation.


5. Too large mold being used.


6. Lower temperature of baking.

• Holes and tunnels in bread

1. Weak flour.


2. Shorter kneading time


3. Stiff dough


4. Too much fermentation.


5. Poor molding used.


6. Too much dusting flour being used.


7. Too much greasing of mold and tray.


8. Too high oven temperature.


9. High temperature of baking.

FLAVOR CHARACTERISTICS

• Strong fermentation aroma and lack of flavor.
  

1. Poor quality of raw material.


2. Improper quantity of salt in formula


3. Unbalanced formula.


4. Excessive quantity of yeast used.


5. Poor storage.


6. Over and under fermentation.


7. Dirty or used molding.

1. Poor keeping quality


2. Unbalance formula


3. Low sugar content.


4. Inferior quality of raw material.


5. Over or under fermentation.


6. Low baking temperature.


7. Improper cooling of bread.

VEGETABLES

Classification of vegetables

Based on which part of vegetable is edible we classify vegetables as

• LEAFY VEGETABLE :-
  

Plants whose leaves are consumed as food is known as leafy vegetables .
They can be used as salads, soups and main courses.

SPINACH.
MUSTARD LEAVES.
LETTUCE.
WATERCRESS.
ENDIVE
SORREL
RADICCHIO
CHICORY
KOHLRABI
SAVOX.
COS LTTUCE
KALE

• FRUIT VEGETABLE.

Any part of plant which contains the seed along with the flesh is known as fruit vegetables like

CUCUMBER.
TOMATO.
PUMPKIN.
BRINJAL.

• FLOWER VEGETABLE.

CAULIFLOWER
BROCCOLI

• ROOT VEGETABLE.

Edible roots of plants are called root vegetables

EXAMPLES

PARSNIPS
TURNIPS
RUTABAGAS
GINGER

• BULB VEGETABLE.

usually aromatic bulbs of a plant which grows underneath the ground near the surface.Has a layered structure similar to a bulbs

EXAMPLES


GARLIC.
ONION.
SHALLOTS.
SCALLIONS.
LEEKS.
SPRING ONION.
WATER CHESTNUTS.

• STEM VEGETABLE.

When the plant stem is used as food then it is called stem vegetables

EXAMPLE

ASPARAGUS
CELERY

• TUBERS.

Tubers are parts of plants grown underground as a reservoir of nutrition for a potential or developing plant. The word tuber is taken from the the tuberous or swollen structure which emerges in the root as a store of nutrition. They are rich in starch or carbohydrates.

when such tuber is grown in roots it is called root tuber
when such tuber is grown in stem it is called stem tuber

EXAMPLES

POTATOES.
KASAVA.
ARROW ROOT
TAPIOCA
JERUSALEM ARTICHOKE

• LEGUMES

This include the seeds or pods of leguminous plants which has nitrogen fixing properties due to presence of acetobactor in their roots. These vegetables are high in proteins.

EXAMPLES

PEAS
FRENCH BEANS
BROAD BEANS

• FUNGI

Not exactly a plant as they don't prepare their own food but they are edible fungus there are many varieties of edible fungus like

BUTTON MUSHROOMS
KNOKI

• BRASSICA

It includes all the vegetables having a four petaled flower and include mustards, cabbages, cauliflowers, turnips, etc

HIGH IN MINERALS. VITAMIN C AND SULPHUR.Due to high content of glucosinolates present in these vegetables they are considered to posses anti carcinogenic properties.

EXAMPLES

BROCCOLI
SPINACH
CABBAGE
CAULIFLOWER
BRUSSELS SPROUTS
KALE
PAK CHOI
KOHLRABI

TERMS USED IN BAKERY

BASIC TERMS USED IN BAKERY

Batter: A mixture of ingredients and liquids that is thin enough to pour.

Blend: The incorporation of ingredients thoroughly, either by hand or with a machine.

Bloom: A discoloration on the surface of chocolate indicating the presence of unstable cocoa butter crystals.

Caramelize: To heat sugar slowly until it is melted and brown in color.

Chill: To cool a mixture until cold, but not frozen.

Chill Until Set: To cool a mixture until it gels.

Coat: To spread a surface with cream, flour, sugar or other substance.

Coddle: To poach gently in barely simmering liquid.

Conching: The working of the chocolate during processing which smooths out the rough edges of the sugar crystals to produce a very smooth chocolate.

Cream Until Light: To mix and whip ingredients until smooth and with enough air incorporated to make a light mixture.

Combine: To mix ingredients thoroughly.

Crimp: To seal together (for example, the edges of a two crust pie) by making a decorative edge.

Cut In Shortening: Mixing shortening with dry ingredients using a pastry blender or the tips of your fingers.

Dissolve: Separating dry ingredients into particles for complete

absorption in liquid.

Dot: Placing small pieces of butter, fat, cheese or other substances on top of dough or food.

Dough: A mixture of ingredients and liquids stiff enough to shape or,knead with your hands.

Dust: 'To sprinkle lightly with flour, sugar or other substance.

Egg Wash: A mixture of egg or egg yolk with milk or water.

Flambe:To flame a dessert or other food by dousing with potable alcohol and setting alight. If the alcohol is warmed in advance, it will burn more

readily.

Floured: Dusted with a thin layer of flour.

Flute: Making a decorative scalloped design on the edge of a pie crust or pastry.

Garnish: Decorating with whipped cream, buttercream. icings, fruits or other items for eye appeal.

Glaze: Applying a thick liquid over the surface of an item to give a final

glossy sheen.

Hot Water Bath: The idea of preventing an item from coming into contact with direct heat. 'This can be done in the form of a double boiler or a bain marie, where there is a second container filled with hot water that insulates the basic mixture from direct heat which might cause scorching, curdling or burning.

Knead: Manipulating dough using the heel of your palms to achieve a smooth consistency.

Lecithin: An emulsifier used in many chocolates to reduce the viscosity

Lukewarm: Neither cool or warm, approximately body temperature.

Macerate: Tossing fruit in sugar, lemon, wine or liqueur to absorb flavors. (Same as marinate.)

Mask: Covering a surface with cream, icing, frosting, sauce or other substance.

Meringue: Egg whites and sugar beaten to a stiff consistency.

Mix: The combining of two or more ingredients.

Mold: Making an attractive shape by filling a decorative container. The product may then be baked, steamed, chilled or finished using other methods.

Plump: Soaking dried fruit in liquid until it swells.

Poach: Simmering an item gently in syrup or liquid below the boiling point, while maintaining shape and texture.

Proof: To test yeast for potency before baking.

Pinch: A pinch is the amount you can hold between your thumb and forefinger.

Pipe: To squeeze a soft, smooth textured substance through a pastry tube, thus making a design or decoration.

Refresh: To run cold water over something that has been boiled.

Roll Out: To spread the surface of a product with a rolling pin.

Scald: To scald milk is to bring it to a point when bubbles appear around

the edges of the pan.

Set: Allowing an item to go from a soft or liquid state to a firmer, more solid state.

Sift: Removing possible lumps of dry ingredients through a strainer or sifter.

Soak: To soak a cake or ingredients in liquid or syrup until absorbed.

Stew: Long, slow cooking in liquid or syrup.

Sprinkle: Dusting dry ingredients onto the surface of food.

Stir: Mixing ingredients gently, using a circular motion with a spoon or whisk to ensure even cooking and to prevent sticking.

Tempering: A method used to establish proper crystallization of cocoa

hard-finished product.

Unmold: Turning a substance out of a mold so that the interior keeps its proper shape.

Whip: To lighten and increase the volume of a mixture by beating using a fork, whisk or electric beater.

Whisk: To beat with a whisk or whip until well mixed.

CUTS OF LAMB

Cuts of Pork

As with most large animals, different parts of the carcass are more suitable for different cooking methods. This is due to several factors for example the amount of fat or sinew plus the amount of work the area has been put to throughout the animal's life: the parts of its body which are used frequently build up connective tissue and tend to be tougher e.g. the neck which is constantly moved about in order to the animal to graze.

Unfortunately, the closure of many butchers shops has meant that people no longer know which part of the animal they are buying apart from the generic "stewing steak" or roasting joint. However, if you are lucky enough to still have a good butchers or farmers market nearby, then asking for a particular cut can lessen the chance of incorrect cooking.

Below is a guide to the various cuts of pork. These may vary from country to country with different butchering techniques.

Belly

Belly of pork contains a relatively high proportion of to buy. This is the area from where bacon rashers are obtained from. As a joint it is ideal for longer cooking such as casseroles although smaller cuts are ideal for barbecuing and the larger joints for slow roasting. Often sold boned it can also be stuffed and rolled.

Chump

Chump is usually sold in the form of chops and steaks, although you can buy small joints of this cut. Suitable for frying, grilling and roasting, it's medium priced cut of pork.

Collar or Neck End

Collar can be cut into chops, steaks, diced pork and mince. It's slightly fatty and doesn't dry out easily making it suitable for longer periods of cooking. It is also cured for bacon boiling joints. One of the economical cuts of pork/bacon.

Feet/Trotters

Possibly the cheapest cut, it has fallen out of favour over the past 30 years in any countries although some high class restaurants are bringing it back to their menus. Suitable for slow moist cooking.

Head

In many countries in the west, the head is looked down upon and very rarely used except for the making of brawn types of recipe, However as it's very cheap, it shouldn't be overlooked especially in the making of stocks and soups.

Hock

Hock is almost always sold smoked. A cheap cut of pork, it requires a longer cooking period and is suitable for use in soups, stews and braised dishes where it adds richness and flavour.

Leg

The leg is considered to be the premium pork joint. Roasting joints from the leg are very lean which makes it a more expensive cut of pork. Steaks and diced meat from the leg are also often sold and are suitable for grilling or stir-frying. This part is also cured into ham, gammon roasting joints, gammon steak and the highest quality bacon.

Loin

The loin runs across most of the back of the pig. This is where many bone-in chops come from as well as joints which can be bone in or boned which is sometimes stuffed and rolled. It is also cured into bacon and bacon rashers which ranges from lean to streaky. Most of the cuts are all mid-priced although larger roasting joints from this area are more expensive.

Ribs

Because there is a lot of bone in the ribs area, this cut is relatively cheap cut to buy. This is the area where spare ribs come from. These have some meat, but not enough to be classed as chops, however they are excellent roasted or barbecued. When sold as a joint it can be treated like a rack of lamb and is suitable for roasting.

Shoulder

Although shoulder is a relatively cheap cut, it is suitable for roasting. It has a rich flavour and is often sold cut into cubes for casseroles and kebabs, minced or made into sausages.

CUTS OF BEEF

CUTS OF BEEF IN FRENCH

1Joue ( cheek)

2 Collier ( sticking piece)

3 Tallen de collier (end of sticking piece)

4 Surlonge ( the first three ribs in the front of shoulder)

5 Faux fillet( sirloin boned out)

6 Rumpsteak

7 Gite moelle ( leg of mutton)

8 Poitrine (plate, brisket)

9 Gite trmeau ( shank above the knee cap)

10Cross (shin)

11 Cotes converts (fore ribs)

12 Plates de cotes (flat ribs)

13 Poitrine ( brisket fore quarter)

14 Aloyau ( sirloin)

15 Bavette de aloyau (thin flank)

16 Flanchet (brisket hind quarter)

17 Tamache ( top side)

18 Culottee ( rump)

19 Gite a la noix ( thick flank, rump)

20 Quasi ( thick end of gite a la noix)

21 Gite trumeau ( shank hind quarter)

22 Cross (extremity of the shank)

23 Pied de boeuf (cow heel)

24 Queue (ox tail)

25 Cote de couverte, entrecote, paleron (middle ribs)

CUTS OF BEEF IN AMERICA

ROUND

FLANK AND SHORT PLATE

CHUCK

FORE SHANK AND BRISKET