Yeast Bread

YEAST BREAD 12

YeastBread

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TheBrownberry Dutch Country 100% Whhole Wheat is a widely known andcelebrated wheat bread. It is well known for its high content indietary fiber and whole grains. It contains 19g whole grains and 3gfiber per serving making it very nutritious. Yeast bread did notexist until late 19thcentury when the commercial yeast was discovered. Today, yeastbreads, commercially made are very common that people have evenforgotten that the bread can be made at home. Many people enjoy theBrownberry Dutch Country 100% Whole Wheat without having any idea howit is prepared. There are different types of yeast. There is theinstant yeast which is also known as the fast-rising yeast. There isalso the regular active yeast. The instant yeast has a shorter risingtime and can use one rising. The dry yeast is first dissolved inwater at temperatures of 110F or lower before being added to theingredients. This is called two rises. Compressed yeast is usedmostly by commercial bakers. It comes as a solid block and is moredependable but it only has a shelf life of two weeks. The instantyeast can skip the first rise and make the loaves assume their shapesimmediately after the kneading is done. The latter yeast can even beadded directly to dry ingredients without being dissolved. The bread flour used was whole wheat. It requires gluten sothat extensibility and elasticity can be obtained for the dough. Thegluten is made through kneading. However, as fermentation occurs, thegluten gets weakened, which leads to poor volume. There is thereforea need for stronger flour like the whole wheat flour. Theyeast converts the sugar that is readily available in flour intoethyl alcohol, carbon dioxide and water. The sugar in the doughincreases the rate of fermentation. Fat is added in order to make thehandling of the dough easier. Salt is added to add flavor and limitfermentation. After kneading, the dough is left to riseuntil it achieves a size that is at least double. After this, it ispunched down. After this, the baker can either choose to let it riseagain. The dough that has stronger gluten need to be allowed to risemany times. The expansion or rising of the bread dough is caused bythe carbon dioxide gas. During this process, the ethyl alcohol isbeing volatilized.

TheRecipe In order to prepare a wheat bread, the recipe shownin Exhibit 2 were strictly followed. The recipe involved using 6 cupsof whole wheat bread flour, active dry yeast, a table spoon of sugar,warm water, warmed to about 120F, salt and softened butter. The warmwater was used in order to provide the optimum conditions for theyeast to act on the dough, sugar was used in speeding up the rate offermentation, and the softened butter was used in adding a butterytaste to the bread in order to achieve the taste of the Browberrybread. The first step involved the gathering of the ingredientsand equipment needed. The pans are greased and the bread board issprinkled with flour. The pans are greased with fat so that thehandling of the dough in the pans is easier. The bread boards arefloured in order to eliminate any possibility of the dough stickingto the boards. After that, the sugar, salt, rapid yeast andsome flour were mixed together using a wire whisk. This was effectivein ensuring that the dough would have a uniform distribution of theseingredients. This would ensure that the final product had a wonderfultaste and the products had equal sizes and volumes. Thethird step involved boiling liquids and butter to about 120 degreesFahrenheit. This could be tested when small bubbles began to formaround the edge of the pans. These liquids were then cooled tobetween 90 and 110 degrees Fahrenheit. This was meant to ensure thatthe liquids obtained the right temperature and was not too much ortoo little. Lower temperatures would limit the action of the yeastwhile higher temperatures beyond 140 degrees Fahrenheit would killthe yeast. The warm liquid was then gradually added to theflour mixture. The mixture was combined by use of an electric mixerfor about two minutes on a medium. The electric mixer was chosenbecause of its efficiency and because it ensures that the baker doesnot grow tired during the process. A wooden spoon wasthen used in gradually adding the flour until a soft dough wasobtained. It was important to be observant to ensure that the flouradded was not excessive. More fat would make the dough harder andslower to ferment. It is also wasteful since it is a waste of flour.The bread obtained would also be poor in the case of thickdough. The bread board that had been highly floured was used inkneading the dough until it was smooth and elastic. This took about 9minutes. Kneading helped in preparing a strong elastic gluten strand.The dough was then covered using a plastic wrap that was lightlygreased. This was placed in a warm, draft-free place to rise until itreached its double size. The dough was then divided, and shapedinto a loaf. The loaf shaped dough were then covered back with thelightly greased plastic wrap. The dough was then allowed to rise inthe pan in a warm and draft-free place until they were double theiroriginal sizes. The dough was baked for 20 minutes at 420degrees Fahrenheit. After this, the baked bread was removed from thepan and placed on a wire rack. It was then brushed with the meltedbutter, slightly cooled and then cut into slices.

Comparingwith Brownbread sliced bread After the bread was prepared, itwas time to compare the homemade bread with the commercial bread. Thetastes were relatively similar but the Brownbread one was grainywhile the homemade one was smooth. The Brownbread was grainierbecause of the overcast with pure wheat grain after baking. The twowere almost equally sweet because of the use of similar amounts ofsweetening agents. Because of the freshly applied butter, thehomemade bread was oily while the commercial one wasnot. After placing the two breads, both the homemade one andthe commercially produced one in a drawer that had shiftingtemperatures for ten days, it was realized that the homemade breadstarted to show changes after the third day while the Brownbreadremained as it was for the five days. The homemade bread became softand began to produce a rotten smell on the third day and then changedthe color from brown to greenish. On the fifth day, the homemadebread had started to dry up. The reason for the spoilage of thehomemade bread was the absence of preservatives that are used inpreserving the Broadbread and other commercial breads.

Conclusion Thecost of preparing a homemade bread is very high due to the smallscale. It lacks the economies of scale that the commercial bakershave. This means that preparing homemade bread is not easier.However, if there is need for more than 100 pieces of bread that areto be consumed within two days, it is recommended that people shouldchoose to bake their breads at home because it is cheaper, has fewerchemicals, is more pure and more nutritious. However, on occasionswhere individuals need only one or two pieces of bread, or they wishto go on a trip and would like to carry some bread, they shouldchoose the Brownbread as it is more durable and more economic.

Exhibit1

Recipeconsulted

6cups bread flour

1envelope active dry yeast

1tablespoon sugar

2cups very warm water, about 120 F

21/2 teaspoons salt

2tbsp softened butter

  1. Gather your ingredients and equipment. Flour bread board and grease your pans.

  2. With a wire whisk, mix sugar, salt, rapid yeast and some flour.

  3. In a saucepan, bring liquids and butter to 120 to 130 degrees F. or until small bubbles form around edge of pan. Cool to 90 –110F.

  4. Gradually add warm liquid mixture to flour mixture. Combine with an electric mixer for 2 minutes on medium.

  5. With a wooden spoon, gradually add enough flour to form a soft dough. (Be careful not to over add flour.)

  6. On lightly floured bread board, knead dough until smooth and elastic for about 8 to 10 minutes. Or, use the dough hook of the mixer to knead the bread. Kneading is important for the development of strong elastic gluten strand

  7. Cover dough with lightly greased plastic wrap or place in a greased bowl. Let rise in a warm and draft-free place until double in size.

  8. Divide dough according to recipe directions. Shape the dough into a loaf. Or roll out dough into different shapes for dinner rolls or other breads. Cover with lightly greased plastic wrap.

  9. Let dough rise in pan(s) in a warm, draft-free place until double in size.

  10. Bake dough for required amount of time at 400-425F.

  11. Remove from pan to wire rack. Brush with melted butter. Cool slightly before cutting. Enjoy!

Exhibit2

Recipeused

6cups bread flour

1envelope active dry yeast

1tablespoon sugar

2cups very warm water, about 120 F

21/2 teaspoons salt

2tbsp softened butter

  1. Gather your ingredients and equipment. Flour bread board and grease your pans.

  2. With a wire whisk, mix sugar, salt, rapid yeast and some flour.

  3. In a saucepan, bring liquids and butter to 120 to 130 degrees F. or until small bubbles form around edge of pan. Cool to 90 –110F.

  4. Gradually add warm liquid mixture to flour mixture. Combine with an electric mixer for 2 minutes on medium.

  5. With a wooden spoon, gradually add enough flour to form a soft dough. (Be careful not to over add flour.)

  6. On lightly floured bread board, knead dough until smooth and elastic for about 8 to 10 minutes. Or, use the dough hook of the mixer to knead the bread. Kneading is important for the development of strong elastic gluten strand

  7. Cover dough with lightly greased plastic wrap or place in a greased bowl. Let rise in a warm and draft-free place until double in size.

  8. Divide dough according to recipe directions. Shape the dough into a loaf. Or roll out dough into different shapes for dinner rolls or other breads. Cover with lightly greased plastic wrap.

  9. Let dough rise in pan(s) in a warm, draft-free place until double in size.

  10. Bake dough for required amount of time at 400-425F.

  11. Remove from pan to wire rack. Brush with melted butter. Cool slightly before cutting. Enjoy!

Exhibit3

Exhibit4

Exhibit 5

Exhibit 5 – Details on Processed Food Ingredients

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Ingredient

Definition &amp General Commercial Uses

Why (do you think) did the manufacture use it?

1

WHOLE WHEAT FLOUR

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2

WATER,

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3

SUGAR,

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4

WHEAT GLUTEN,

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5

SOYBEAN OIL,

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6

YEAST,

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7

WHEAT BRAN,

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8

SALT,

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9

ENRICHMENT (CALCIUM SULFATE, VITAMIN E ACETATE, VITAMIN A PALMITATE, VITAMIN D3),

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To add the nutritional value

10

MONOGLYCERIDES,

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11

CALCIUM PROPIONATE (PRESERVATIVE),

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12

DATEM,

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13

SOY LECITHIN,

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14

CITRIC ACID,

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15

GRAIN VINEGAR,

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16

POTASSIUM IODATE,

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17

ETHOXYLATED MONO- AND DIGLYCERIDES,

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18

CALCIUM PHOSPHATE

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