How baking works на русском

How baking works на русском

Наивно, но понравилось. Жаль, что это первая часть, и продолжения я не нашла

Серый волк, белый конь [calibre 4.99.5]

Весёлая книжка- мультфильм) Можно местами посмеяться.

Run to you (СИ)

Детектив с покушением,охрана агентамиФБР,но получилась любовь с сексмарафоном.И гг такай возбуждёный,даже на нижнее бельё и женскую одежду. хотя парень вроде адекватный. женская мечта.

Спаси Меня (СИ)

Фантазия у автора что надо, но читать тяжеловато конечно (особенно на ночь). Особо впечатлительным не советовала бы.

Доза счастья (СИ)

Начало немного затянуто, но роман суперский.

Призрачный мост Матиара

Советую к прочтению. Автор пишет хорошим литературным языком, читается легко. захватывающее с первой страницы. Можно поставить на один уровень, а где то и выше с Суржевской, Вудворт и Чередий.

Счастье бродит на кошачьих лапках. Книга 1

How baking works: exploring the fundamentals of baking science

Рейтинг: 0/5 (Всего голосов: 0)

How baking works на русском

Наивно, но понравилось. Жаль, что это первая часть, и продолжения я не нашла

Серый волк, белый конь [calibre 4.99.5]

Весёлая книжка- мультфильм) Можно местами посмеяться.

Run to you (СИ)

Детектив с покушением,охрана агентамиФБР,но получилась любовь с сексмарафоном.И гг такай возбуждёный,даже на нижнее бельё и женскую одежду. хотя парень вроде адекватный. женская мечта.

Спаси Меня (СИ)

Фантазия у автора что надо, но читать тяжеловато конечно (особенно на ночь). Особо впечатлительным не советовала бы.

Доза счастья (СИ)

Начало немного затянуто, но роман суперский.

Призрачный мост Матиара

Советую к прочтению. Автор пишет хорошим литературным языком, читается легко. захватывающее с первой страницы. Можно поставить на один уровень, а где то и выше с Суржевской, Вудворт и Чередий.

Счастье бродит на кошачьих лапках. Книга 1

How baking works: exploring the fundamentals of baking science

Рейтинг: 0/5 (Всего голосов: 0)

How baking works на русском

Наивно, но понравилось. Жаль, что это первая часть, и продолжения я не нашла

Серый волк, белый конь [calibre 4.99.5]

Весёлая книжка- мультфильм) Можно местами посмеяться.

Run to you (СИ)

Детектив с покушением,охрана агентамиФБР,но получилась любовь с сексмарафоном.И гг такай возбуждёный,даже на нижнее бельё и женскую одежду. хотя парень вроде адекватный. женская мечта.

Спаси Меня (СИ)

Фантазия у автора что надо, но читать тяжеловато конечно (особенно на ночь). Особо впечатлительным не советовала бы.

Доза счастья (СИ)

Начало немного затянуто, но роман суперский.

Призрачный мост Матиара

Советую к прочтению. Автор пишет хорошим литературным языком, читается легко. захватывающее с первой страницы. Можно поставить на один уровень, а где то и выше с Суржевской, Вудворт и Чередий.

Счастье бродит на кошачьих лапках. Книга 1

How baking works: exploring the fundamentals of baking science

Рейтинг: 0/5 (Всего голосов: 0)

Yeast Fermentation: How Does Yeast Fermentation Work?

Copyright © 2000 Sarah Phillips CraftyBaking.com All rights reserved.

Yeast is the most commonly used leavener in bread baking and the secret to great bread making lies in its fermentation, or the metabolic action of yeast. It is the magical process that allows a dense mass of dough to become a well-risen and flavorful loaf of bread. In order for fermentation to take place, all yeast needs food, moisture and a controlled warm environment. Its byproducts from consuming food are the gas carbon dioxide, alcohol, and other organic compounds. The gas is the rising agent in bread, and the other «waste» products create the subtle flavors and texture that make a good loaf. It is introduced into the bread’s ingredients using different bread mixing methods.

HOW DOES IT WORK?
In bread baking, we are trying to ferment grain in order to leaven it. We are also trying to release sugars trapped in the complex starch molecules to be used as yeast food, and much of it for flavor and crust color (caramelization). Yeast is a single-celled organism and only certain strains are used for fermenting grain.

Yeast activation and the initiation of fermentation are triggered by hydration, from either water or some other liquid, and the presence of a food source. Fermentation ends at 140 degree F during baking when heat kills the yeast. (Fermentation can end earlier, if the yeast is killed by other factors.)

Yeast feeds on sugar derived from the complex starch molecules from flour, a complex carbohydrate. The starch molecules are broken apart into simpler sugar molecules from enzymes in the flour when hydrated. Flour tastes like sawdust because its sugar components are too complex to differentiate on the tongue. The enzyme is a catalyst, which breaks apart the threads, freeing them so they become accessible to yeast and bacteria. Yeast lacks amylase and cannot break down starch into sugar. Since flour’s endowment of sugars can only feed yeast cells for a short period of time, flour millers add malted wheat or barley, grains that have been allowed to sprout and develop enzymes that break down starches into sugars, or enzymes extracted or purified from microscopic molds (‘fungal amylase’). See also «Diastatic malt». Did you know that amylase is present in human saliva, where it begins the chemical process of digestion?

The yeast breaks down these simple sugars, such as glucose and to a lesser extent, fructose, into smaller and simpler molecules with every step, for energy (food), from which it grows and multiplies (budding known as mitosis), and exudes a liquid that releases carbon dioxide and ethyl alcohol into existing air bubbles in the dough. Fermentation typically ends with the bread baking stage.

Yeast also feeds on added sugar. As little as 1 or 2 teaspoons of sugar / sweetener gives the yeast a boost and make the dough rise.

Bacterial fermentation from Lactobacilli is another type of fermentation that affects bread, especially with sourdough or wild-yeast pre-ferments. These are rod-shaped bacteria that assist the process of fermentation and produce flavoring acids, such as lactic and acetic acids, plus too many to name, along with CO2 as by-products of metabolism (fermentation). They are held in by an elastic gluten network developed in the bread dough, formed by mixing, kneading and/or rising moistened wheat flour, which leavens or causes the bread to rise. The alcohol expands as a gas during the early stages of baking, adding significantly to oven spring and also adds to the bread’s flavor. Both the carbon dioxide and alcohol evaporate during baking, leaving behind a well risen loaf, with flavor from the alcohol.

When you stir together wheat flour and water, two proteins in the flour, glutenin and gliadin, grab water and each other to form a bubblegum-like elastic mass of molecules that we call «gluten». In bread making, we want to develop as much gluten as we can because it strengthens the dough and holds in gases that will make the bread rise.

Effect of Temperature
Temperature has an impact on fermentation rates and how fast the dough rises. Rising times in a recipe are general guidelines only. The ideal temperature to raise dough in is 75 to 80 degrees F, until the temperature reaches 140 degrees F, when the yeast dies. This typically happens during baking, but can happen when proofing or mixing the dough if any ingredient is too hot.

Dough set out in a 75 degree F kitchen will rise in half the time than dough set in a 65 degree F kitchen, but it always depends on the type of ingredients included in the recipe. For example, bread dough laden with grains and seeds or whole wheat flour, rises much more slowly and will not double in bulk. If you happen to live at a high altitude, bread dough rises 25 to 50 percent faster than normal due to the low atmospheric pressure.

Warmer temperatures encourage the development of milder lactic flavors (milder natural sourdough acids), while cooler temperatures promote the growth of more acetic flavors (vinegar-like, sour and tart) and character (larger, irregular air holes, crustier crust) to the dough and finished baked loaves.

When the temperature exceeds 85 degrees F off flavors result. The pilot light of an oven usually results in temperatures of about a 115 degrees F which can actually kill the yeast. If you leave the oven light on however, it should be just the right temperature.

Dough will rise in the cold, too, often called the cool rise or refrigerator rise, where it can be left, overnight and up to two days or whatever is specified in the recipe. This causes yeast fermentation and dough rising to slow dramatically and take longer. Because of this, bread flavors are more complex with «sourness» or «wheatiness», and can have more interesting textures. Typically the amount of yeast needed in the recipe is reduced. However, dough held longer than the recipe specifies can debilitate the yeast.

SARAH SAYS: Dough stays warm for three hours to chill before the yeast fermentation slows. Before refrigerating, place the degassed or flattened dough in a large oiled resealable plastic bag. Deflate the dough every hour for the first 3 hours to speed up the chilling process.

Fermentation dramatically increases during oven spring (oven kick or ovenspring), until 140 degree F heat kills the yeast. It takes place during the first third of the bread baking cycle.

Fermentation and texture (gluten development)
Fermentation also helps with texture or gluten development in the bread. With every burst of carbon dioxide that the yeast releases into an air bubble, protein and water molecules move about and have another chance to connect and form more gluten. Proper fermentation provides a resilient crumb, which is soft and smooth to the touch. In this way, a dough’s rising is an almost molecule-by-molecule kneading. Next time you punch down bread dough after its first rise, notice how smooth and strong the gluten has become, in part from the rise.

At this stage, most bakers stretch and tuck the dough into a round to give it a smooth, tight top that will trap the gases produced by fermentation. Then they let this very springy dough stand for 10 to 15 minutes. This lets the gluten bonds relax a little and makes the final shaping of the dough easier. This rounding and resting step isn’t included in many home baking recipes, but it’s a good thing to do.

Fermentation and flavor
Fermentation, whether it’s acting on fruit juices to make wine or on flour to make bread, does exactly that, it breaks down large molecules into smaller, flavorful ones. Flavor has to do with how the baker manipulates fermentation through a delicate balance of the type of yeast and ingredients used, along with temperature, to control outcomes in the finished loaf. The environment in which it is fermented in also has a significant impact. This generates many volatile and non-volatile flavor precursors that create the unique fermentation flavor.

Bread flavor also comes from the ingredients themselves, especially the flour and Maillard browning that occurs during browning. As a general rule, the less ingredient enrichments a dough has, such as added sugar, dairy and fat, typically, the longer the fermentation necessary because most of the flavor comes from the wheat starches; they need time to release their natural sugars. Where enrichments are present, the flavor is derived from the enrichments rather than the flour, so a shorter fermentation time is preferable.

Flavor also comes from the action of the bacteria present in the environment, which compete for yeast and the sugar in the flour. These beneficial bacteria produce flavorful acids such as acetic and lactic acids, as in pre-ferments (sponges and particularly in sourdoughs) or, in slow, cool rises.

SARAH SAYS: There is bacteria in the dough from the beginning, but as long as the yeast is very active, it consumes sugars as quickly as they’re produced, leaving no food for the bacteria, which also like sugar. But when bakers chill dough and slow down its rise, the cold dramatically reduces yeast activity. The bacteria, on the other hand, function well even in cold temperatures, so they now have an opportunity to thrive, producing many more marvelously flavorful acids.

Fermentation improves dough handling characteristics
The various complex reactions during fermentation produce a range of intermediate compounds. These fermentation by-products soften the dough protein structure which is «gluten». Long fermentation times allow for complete hydration of the gluten proteins, which also aids in its softening, allowing for improved dough machinability and handling.

Fermentation enhances gas retention in dough
As a direct consequence of gluten softening, the dough protein matrix is conditioned to hold more of the carbon dioxide produced by the yeast during fermentation and proofing.

Fermentation extends shelf-life
Breads that have gone through a proper fermentation process have a better shelf life than those that have not. While gluten modification definitely aids in this respect, it is possible that the action of amylases on broken starch during the long fermentation process causes the shelf-life extension.

Strengtheners

Copyright © 2000 Sarah Phillips CraftyBaking.com All rights reserved.

The structural components of most baked products are egg whites and gluten from wheat flour and its related grains.

A baked product may contain:

Eggs contribute to the structure of a baked product. They do this through their contribution of heat denatured proteins, steam for leavening or moisture for starch gelatinization. Egg yolk is also a rich source of emulsifying agents and, thus, facilitates the incorporation of air, inhibit starch gelatinization and contributes to flavor.

Wheat is the only grain with significant amounts of gluten-forming potential. It also contains starch which gelatinizes (absorbs water) and stabilizes the structure. Other grains like corn and oats, and therefore products like cornmeal and oatmeal, do not create gluten in a batter. They provide only flavor and bulk, and must be mixed with wheat flour for strength.

WHEAT FLOUR, WATER AND GLUTEN
Classification of Batters and Doughs (ratios):

Two proteins found in wheat flour, glutenin and gliadin, form an elastic substance known as gluten when stirred with moisture. There are as many as 30 different types of protein in wheat, but only these two have gluten forming potential. When wheat flour is moistened and manipulated through stirring, beating and kneading and/or handling, these two proteins grab water and connect and cross-connect to form elastic strands of gluten. If a flour has a lot of these proteins, it grabs up water faster, making strong and springy gluten.

SARAH SAYS: Flour contributes protein and starch to a baked products structure, the protein primarily being gluten. Flour may contribute protein and sugar for the Maillard reaction and/or yeast food for biological leavening.

The magical and elastic gluten network that forms serves many functions in a recipe. Like a net, gluten traps and holds air bubbles. They later expand from the gas from the leavening when a recipe is baked, causing the dough or batter to rise. During baking, the stretched flour proteins (gluten) becomes rigid as the moisture evaporates from the heat of the oven, and sets the baked goods’ structure. The viscoelastic properties of gluten provide the perfect combination of elasticity and rigidity by expanding with the gas while still holding its shape. No other grain has been able to replace this function of wheat in baking.

Every recipe is written with a specific flour in mind to give the best results: Breads rely heavily on gluten for structure, cakes to a lesser extent, and cookies almost not at all. Gluten also allows you to roll out pastry into thin sheets that don’t fall apart.

SARAH SAYS: Recipes commonly use all-purpose flour, which has a moderate gluten or protein content. For a lower gluten content with a more tender outcome, I use whole wheat pastry flour or cake flour. High-gluten flours, such as bread and regular whole wheat, as well as a moderate one, all-purpose, are typically used in yeast breads where a strong framework is desirable. But, in cakes, quick breads and pastries, a high protein flour makes a tough baked good.

When flour is milled, it is classified according to the ratio of its gluten forming proteins to starch. The protein content of a flour affects the strength of a dough. Depending on the type of wheat and where and when it was planted, the resulting flour can be high-gluten (milled from hard winter wheat), low-gluten (from soft spring wheat), or moderate (a combination of the two). All-purpose flour in the North has a high protein count; the one sold in the South is low-protein. Hard wheat, mainly grown in Midwestern U.S. has a high protein content. Baked goods made from high-gluten flours have a firm crumb; low-gluten flours give more tender results, and goods made from flours with a moderate gluten content fall somewhere in between.

The percent protein in flour is a factor when baking (so is altitude): Gluten gives a framework to a baked good by swelling as they absorb water, some flour types absorbing faster than others. A higher-protein flour absorbs more moisture than a lower protein flour. Baker’s have blamed the difference in absorption on humidity which only makes a minute difference. Instead, a flour’s protein level directly affects the ratio of wet ingredients to dry.

For example, a batter made with 2 cups of high-protein flour absorb 1 cup of water to form a soft, sticky dough. The same recipe made with 2 cups low-protein flour and 1 cup water make a thick soup. It takes 1/2-cup more low-protein flour to get the same consistency as the high-protein flour.

When recipes are written, one type of flour in used and the person baking it uses another. That’s because they probably live in different areas of the country or their flour brand is milled in different places.

The more that the flour and moisture are stirred or handled, the more the gluten strands strengthen and toughen. That’s why many recipes say not to overmix them. Fat, which is not present in reduced-fat baking in traditional amounts, plays an important role in coating the proteins in flour, minimizing their contact with moisture, and shortening the gluten’s development. Without the fat lubricator, the gluten strands form more readily. That is why it is very important to never overmix a reduced-fat batter. It’s not just how you handle the batter or dough to prevent gluten formation, many ingredients also do the job of interfering with its development. For example, butter and shortening coat the flour strands and prevent moisture from reaching them, while sugar acts as a tenderizer because it attracts water away from the proteins in the flour.

SARAH SAYS: Ingredients that tend to strengthen gluten are salt, milk, and acids (ex., vinegar, sour milk). Ones weaken it are fat, sugar, alkalis such as baking soda), and added starch such as, rice or potato starch.

Only wheat and related grains have the qualities necessary for the expansion of an initial dough or batter, wheat being more satisfactory. Although various flours are used in baking, some amount of wheat flour must be added if any significant degree of leavening is desired. Protein in the flour, known as gluten, combines with water or moisture to produce an elastic and porous web network capable of trapping gas bubbles released by the action of a leavening agent.

Sweet baking recipes such as layer cakes, biscuits, cookies, and muffins typically make use of chemical reactions rather than fermentation for leaven used in yeast breads. These recipes generally employ a flour (all-purpose or cake) containing less gluten than that used (bread flour) in yeast-leavened goods. Baking soda is most commonly used, but it must be properly combined with counteracting acids in order to release a sufficient amount of carbon dioxide. Such a combination is provided in baking powder, whose formula also serves to regulate the timing of the gas’s release.