Culinary Product Development (HTC580) 2017

UNIT 7: DIMENSION OF BAKING

YEAST BREAD

Introduction

A protein complex in wheat provides the structural element needed for the cohesiveness of
breads. This complex gluten developed when wheat flour is moistened and manipulated, as
occurs in the making of batters and dough. The mixing period is the time when the protein in
wheat flour begin to associate together and to form what appear to be almost rubber-like
strands. The manipulation of gluten to the desired and point is essential to the development of
the desired characteristic and structures of various baked products. These gluten strands are
remarkable in their extensibility during the early part of the baking period. Indeed, until the
temperature of the mixture rises to the point where the protein denatures, these strands stretch
to give increasingly larger volume to the overall product and to promote thinner and tendered
cell walls.

The ability of gases to expand with the intense heat of the oven and the stretch ability
of the gluten are mutually advantageous changes during the baking process. The final
requisite for utilizing these qualities is the denaturation of the gluten before the strands are
stretched to the breaking point and while the gases are still exerting sufficient pressure to
maintain the extended shape of the product. If the former situation develops and the gluten
strands break, the product will fall rapidly and become somewhat gummy, compact, and
gustatory disappointing. If the latter situation occurs, for example if an oven door is opened
prematurely and cold room air causes the gases inside the extended cells to reduce their
pressure against the cell walls while the walls are still elastic, the product also will fall. The
gluten will still be present in the baked product, but it will be in a compact mass rather than
being stretched to promote tenderness and a large volume.

Objectives

Upon completion of the experiments, the students will be able to:

1. To explain the optimum physical conditions for producing yeast-leavened

products and the influence of variation of ingredient used, baking temperature and
kneading on the volume, appearance, flavor and texture of yeast bread.
2. Suggest the appropriate ways, formulations and conditions for yeast-leavened
products.
 Culinary Product Development (HTC580) 2017

Experiment 1: EFFECT OF MANIPULATION OF METHODS AND INGREDIENTS

ON YEAST BREADS

OBJECTIVES:
1. To gain practice in the procedure for making yeast dough by straight dough and batter
methods.
2. To emphasize the importance of kneading and observe the effects of over-kneading
and under-kneading yeast bread.
3. To observe the effect of salt on yeast bread.

Basic Recipe of Soft Roll

Ingredient

250 gram Strong flour

50 gram Margarine
2 nos Egg
20 gram Water
5 gram Salt
5 gram Freemat
63 gram Castor sugar
10 gram Instant yeast

Procedure

1. Mix all other ingredients together in a large mixing bowl.

2. Lightly flour a clean sanitizes board or countertop. Knead the dough for 15 minutes or
until the dough feels smooth and elastic.
3. Grease the mixing bowl with margarine.
4. Return dough to greased mixing bowl, cover with plastic, and allow the dough to
double the size.
5. Gently punch down dough. Gather the dough into ball, manipulating slightly, if
necessary, to be sure the dough is homogeneous. Place the dough in the baking tray and
let the dough to double the size.
6. Glaze the dough with egg wash. Bake the dough at 180C in the preheat oven for 15
minutes.
7. Evaluate the appearance, texture and flavor of the bread and record observations in
Table 9-1.

Variations
 Culinary Product Development (HTC580) 2017

1. Control follow the basic recipe for yeast bread as above.

2. Knead 30 minutes follow the basic recipe for yeast bread, but knead the dough for
30 minutes instead of 15 minutes.

3. No salt follow the basic recipe for yeast bread, but omit the salt

4. Omit sugar follow the basic recipe for yeast bread, but omit the sugar
 Culinary Product Development (HTC580) 2017

TABLE 7-1: EFFECT OF MANUPULATION OF METHODS AND INGREDIENTS ON YEAST BREADS

Method Appearance Flavor Texture

Control

Knead 30 minutes

No salt

Omit sugar
 Culinary Product Development (HTC580) 2017

UNIT 7: DIMENSION OF BAKING

CAKE

Introduction

Cakes use more complex ingredients and have a richer formula than breads and pastry. The
structure is also finer and the crumb is tenderer than in breads. There are two types of
shortened cakes: pound cakes and shortened cake. The difference between these two is that,
pound cake contains no added leavening agent except for the air incorporated in the creaming
of the fat and sugar and in the beaten eggs. The standard shortened cake is leavened by
carbon dioxide gas from baking powder or from soda and buttermilk. Air incorporated into
the plastic fat or into the beaten eggs or egg whites also aids in leavening the mixture.

A variety of methods can be used to combine the ingredients in shortened cakes. Four
commonly used methods are conventional method, conventional sponge, muffin method and
quick-mix method. Conventional method consists of creaming a plastic fat, adding the sugar
gradually and adding the egg or the egg yolk mixture into the fat sugar mixture, while
continuing beating until well blended together. Conventional sponge is a leaner cake
mixture. Muffin method is the liquid is mixed together before adding the dry items all at
once. Quick mix method is known by several other names such as single-stage, one-bowl, or
one mix method. Higher proportions of sugar and liquid are used and the ingredient should
include an emulsifying agent. This type of cake making method is usually being done using
an electric mixer.

Objectives

Upon completion of the experiments, the students will be able to:

1. Explain the optimum physical conditions for producing shortened cake.

2. Discuss the influence of variation of ingredient used, manipulation of formulation
on the volume, appearance, volume, tenderness and flavor of shortened cake.
3. Suggest the appropriate ways, formulations and conditions for shortened cake
 Culinary Product Development (HTC580) 2017

Experiment 3: EFFECT OF FATS ON SHORTENED CAKES

OBJECTIVES :

1. To demonstrate the effect of fat on the volume and tenderness of butter cakes.
2. To observe the effects of various types of fat on the volume and tenderness of butter
cakes.

125 gm Butter
125 gm Castor sugar
3 nos Egg
125 gm Cake flour (sift before measuring)
1 tsp Baking powder
tsp Salt
1/3 cup Fresh Milk
tsp Vanilla Essence

Procedure

1. Sift dry ingredients together and set aside.

2. Cream shortening and sugar in a separate bowl using an electric mixer until light and
fluffy.
3. Add the egg to the creamed mixture and beat for 1 minute at medium speed.
4. Add 1/3 of the flour mixture to the creamed mixture and beat for 30 seconds.
5. Add the vanilla to the milk. Add of the milk to the creamed mixture and beat for 30
seconds.
6. Repeat, alternating dry and wet ingredients until all are incorporated into a creamed
mixture.
7. Greased and flour the aluminum loaf case.
8. Bake for 20 to 30 minutes at 180C or until a toothpick inserted into the center of the
cake comes out clean.
9. Cool on a rack for 10 to 15 minutes before removing the cake from the aluminum case.
10. Evaluate the appearance, volume, tenderness and flavor of the cakes, and record
observations in Table 10-2

Variations

1. Control follow the basic recipe for a shortened cake above.

2. Omit butter follow the basic recipe for a shortened cake, but omit butter

3. Margarine follow the basic recipe for a shortened cake, but substitute butter with
margarine

4. Vegetable Shortening - follow the basic recipe for a butter cake, but substitute butter with
vegetable shortening
 Culinary Product Development (HTC580) 2017

TABLE 7-2: EFFECT OF FATS ON SHORTENED CAKES

Type of fat Appearance Volume Tenderness Flavor

Control

Omit butter

Margarine

Vegetable
Shortening
 Culinary Product Development (HTC580) 2017

Revision questions

1. Explain the roles of sugar in baked good.

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2. Which would you expect to produce a cake with the most desirable texture, butter or
shortening?
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3. Why is active dry yeast sprinkled on water and allowed to sit before stirring? Why is sugar
added to the water during yeast proofing?

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4. How does salt affect yeast dough? What will the finished product be like if salt is omitted?
 Culinary Product Development (HTC580) 2017

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5. What is a disadvantage of using baking soda + acid ingredients is as the leavening agent?

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