Name : -Reyga Rentika Reksa Ragani

-Deden Rahmat Hidayat

Class : A

Bread And oter yeast raised doughs

Bread is a staple food prepared from a dough of flour and water, usually by baking.
Throughout recorded history it has been popular around the world and is one of the oldest
artificial foods, having been of importance since the dawn of agriculture.

Proportions of types of flour and other ingredients vary widely, as do modes of preparation.
As a result, types, shapes, sizes, and textures of breads differ around the world. Bread may be
leavened by processes such as reliance on naturally occurring sourdough microbes, chemicals,
industrially produced yeast, or high-pressure aeration. Some bread is cooked before it can
leaven, including for traditional or religious reasons. Non-cereal ingredients such as fruits,
nuts and fats may be included. Commercial bread commonly contains additives to improve
flavor, texture, color, shelf life, and ease of manufacturing.

Bread is served in various forms with any meal of the day. It is eaten as a snack, and used as
an ingredient in other culinary preparations, such as sandwiches, and fried items coated in
bread crumbs to prevent sticking. It forms the bland main component of bread pudding, as
well as of stuffings designed to fill cavities or retain juices that otherwise might drip out.

Bread has a social and emotional significance beyond its importance as nourishment. It plays
essential roles in religious rituals and secular culture. Its prominence in daily life is reflected
in language, where it appears in proverbs, colloquial expressions ("He stole the bread from
my mouth"), in prayer ("Give us this day our daily bread") and in the etymology of words,
such as "companion" (from Latin com "with" + panis "bread").

Etymology
The Old English word for bread was hlaf (hlaifs in Gothic: modern English loaf), which
appears to be the oldest Teutonic name.[1] Old High German hleib[2] and modern German
Laib derive from this Proto-Germanic word, which was borrowed into Slavic (Polish chleb,
Russian khleb) and Finnic (Finnish leip, Estonian leib) languages as well. The Middle and
Modern English word bread appears in Germanic languages, such as West Frisian brea,
Dutch brood, German Brot, Swedish brd, and Norwegian and Danish brd; it may be
related to brew or perhaps to break, originally meaning "broken piece", "morsel".[3]

Types
Main article: List of breads
Brown bread (left) and whole grain bread

Bread is the staple food of the Middle East, North Africa, Europe, and in European-derived
cultures such as those in the Americas, Australia, and Southern Africa, in contrast to East
Asia where rice is the staple. Bread is usually made from a wheat-flour dough that is cultured
with yeast, allowed to rise, and finally baked in an oven. The addition of yeast to the bread
explains the air pockets commonly found in bread.[9] Owing to its high levels of gluten
(which give the dough sponginess and elasticity), common or bread wheat is the most
common grain used for the preparation of bread, which makes the largest single contribution
to the world's food supply of any food.[10]

Bread is also made from the flour of other wheat species (including spelt, emmer, einkorn
and kamut).[11] Non-wheat cereals including rye, barley, maize (corn), oats, sorghum, millet
and rice have been used to make bread, but, with the exception of rye, usually in combination
with wheat flour as they have less gluten.[12]

Gluten-free breads have been created [13] for people affected by gluten-related disorders such
as coeliac disease and non-coeliac gluten sensitivity, who may benefit from a gluten-free diet.
Gluten-free bread is made with ground flours from a variety of materials such as almonds,
rice, sorghum, corn, or legumes such as beans, but since these flours lack gluten they may not
hold their shape as they rise and their crumb may be dense with little aeration. Additives such
as xanthan gum, guar gum, hydroxypropyl methylcellulose (HPMC), corn starch, or eggs are
used to compensate for the lack of gluten.[14][15][16]

Properties
Physical-chemical composition

In wheat, phenolic compounds are mainly found in hulls in the form of insoluble bound
ferulic acid, where it is relevant to wheat resistance to fungal diseases.[17]

Rye bread contains phenolic acids and ferulic acid dehydrodimers.[18]

Three natural phenolic glucosides, secoisolariciresinol diglucoside, p-coumaric acid

Glutenin and gliadin are functional proteins found in wheat bread that contribute to the
structure of bread. Glutenin forms interconnected gluten networks within bread through
interchain disulfide bonds.[20] Gliadin binds weakly to the gluten network established by
glutenin via intrachain disulfide bonds.[20] Structurally, bread can be defined as an elastic-
plastic foam (same as styrofoam). The glutenin protein contributes to its elastic nature, as it is
able to regain its initial shape after deformation. The gliadin protein contributes to its plastic
nature, because it demonstrates non-reversible structural change after a certain amount of
applied force. Because air pockets within this gluten network result from carbon dioxide
production during leavening, bread can be defined as a foam, or a gas-in-solid solution.[21]

Culinary uses

Bread pudding

Bread can be served at many temperatures; once baked, it can subsequently be toasted. It is
most commonly eaten with the hands, either by itself or as a carrier for other foods. Bread
can be dipped into liquids such as gravy, olive oil, or soup;[22] it can be topped with various
sweet and savory spreads, or used to make sandwiches containing meats, cheeses, vegetables,
and condiments.[23]

Bread is used as an ingredient in other culinary preparations, such as the use of breadcrumbs
to provide crunchy crusts or thicken sauces, sweet or savoury bread puddings, or as a binding
agent in sausages and other ground meat products.[24]

Nutritional significance

Nutritionally, bread is known as an ample source for the grains category of nutrition. Serving
size of bread is standard in the USA through ounces, counting one slice of bread (white
processed bread) as 1 oz. Also, bread is considered a good source of carbohydrates through
the whole grains, nutrients such as magnesium, iron, selenium, B vitamins, and dietary
fiber.[25]

Flour

Main article: Flour

Flour is grain ground to a powdery consistency. Flour provides the primary structure, starch
and protein to the final baked bread. The protein content of the flour is the best indicator of
the quality of the bread dough and the finished bread. While bread can be made from all-
purpose wheat flour, a specialty bread flour, containing more protein (1214%), is
recommended for high-quality bread. If one uses a flour with a lower protein content (911%)
to produce bread, a shorter mixing time is required to develop gluten strength properly. An
extended mixing time leads to oxidization of the dough, which gives the finished product a
whiter crumb, instead of the cream color preferred by most artisan bakers.[33]

Wheat flour, in addition to its starch, contains three water-soluble protein groups (albumin,
globulin, and proteoses) and two water-insoluble protein groups (glutenin and gliadin). When
flour is mixed with water, the water-soluble proteins dissolve, leaving the glutenin and
gliadin to form the structure of the resulting bread. When relatively dry dough is worked by
kneading, or wet dough is allowed to rise for a long time (see no-knead bread), the glutenin
forms strands of long, thin, chainlike molecules, while the shorter gliadin forms bridges
between the strands of glutenin. The resulting networks of strands produced by these two
proteins are known as gluten. Gluten development improves if the dough is allowed to
autolyse.[34]

Liquids

Water, or some other liquid, is used to form the flour into a paste or dough. The weight of
liquid required varies between recipes, but a ratio of 3 parts liquid to 5 parts flour is common
for yeast breads.[35] Recipes that use steam as the primary leavening method may have a
liquid content in excess of 1 part liquid to 1 part flour. Instead of water, recipes may use
liquids such as milk or other dairy products (including buttermilk or yoghurt), fruit juice, or
eggs. These contribute additional sweeteners, fats, or leavening components, as well as
water.[36]

Fats or shortenings

Fats, such as butter, vegetable oils, lard, or that contained in eggs, affect the development of
gluten in breads by coating and lubricating the individual strands of protein. They also help to
hold the structure together. If too much fat is included in a bread dough, the lubrication effect
causes the protein structures to divide. A fat content of approximately 3% by weight is the
concentration that produces the greatest leavening action.[37] In addition to their effects on
leavening, fats also serve to tenderize breads and preserve freshness.

Bread improvers

Main article: Bread improver

Bread improvers and dough conditioners are often used in producing commercial breads to
reduce the time needed for rising and to improve texture and volume. The substances used
may be oxidising agents to strengthen the dough or reducing agents to develop gluten and
reduce mixing time, emulsifiers to strengthen the dough or to provide other properties such as
making slicing easier, or enzymes to increase gas production.[38]

Salt is often added to enhance flavor and restrict yeast activity. It also affects the crumb and
the overall texture by stabilizing and strengthening[39] the gluten. Some artisan bakers forego
early addition of salt to the dough, whether wholemeal or refined, and wait until after a 20-
minute rest to allow the dough to autolyse.[40]
Leavening

A dough trough once used for leavening bread from Aberdour Castle, Fife, Scotland.

Leavening is the process of adding gas to a dough before or during baking to produce a
lighter, more easily chewed bread. Most bread eaten in the West is leavened.[41]

Chemicals

A simple technique for leavening bread is the use of gas-producing chemicals. There are two
common methods. The first is to use baking powder or a self-raising flour that includes
baking powder. The second is to include an acidic ingredient such as buttermilk and add
baking soda; the reaction of the acid with the soda produces gas.[41] Chemically leavened
breads are called quick breads and soda breads. This method is commonly used to make
muffins, pancakes, American-style biscuits, and quick breads such as banana bread.

Yeast

Main article: Baker's yeast

Compressed fresh yeast

Many breads are leavened by yeast. The yeast most commonly used for leavening bread is
Saccharomyces cerevisiae, the same species used for brewing alcoholic beverages. This yeast
ferments some of the carbohydrates in the flour, including any sugar, producing carbon
dioxide. Commercial bakers often leaven their dough with commercially produced baker's
yeast. Baker's yeast has the advantage of producing uniform, quick, and reliable results,
because it is obtained from a pure culture.[41] Many artisan bakers produce their own yeast
with a growth culture. If kept in the right conditions, it provides leavening for many years.[42]

The baker's yeast and sourdough methods follow the same pattern. Water is mixed with flour,
salt and the leavening agent. Other additions (spices, herbs, fats, seeds, fruit, etc.) are not
needed to bake bread, but are often used. The mixed dough is then allowed to rise one or
more times (a longer rising time results in more flavor, so bakers often "punch down" the
dough and let it rise again), then loaves are formed, and (after an optional final rising time)
the bread is baked in an oven.[41]

Many breads are made from a "straight dough", which means that all of the ingredients are
combined in one step, and the dough is baked after the rising time;[41] others are made from a
"pre-ferment" in which the leavening agent is combined with some of the flour and water a
day or so ahead of baking and allowed to ferment overnight. On the day of baking, the rest of
the ingredients are added, and the process continues as with straight dough. This produces a
more flavorful bread with better texture. Many bakers see the starter method as a compromise
between the reliable results of baker's yeast and the flavor and complexity of a longer
fermentation. It also allows the baker to use only a minimal amount of baker's yeast, which
was scarce and expensive when it first became available. Most yeasted pre-ferments fall into
one of three categories: "poolish" or "pouliche", a loose-textured mixture composed of
roughly equal amounts of flour and water (by weight); "biga", a stiff mixture with a higher
proportion of flour; and "pte fermente", which is simply a portion of dough reserved from a
previous batch.[43][44]

Before first rising After first rising After proofing, ready to bake

Sourdough

Main article: Sourdough

Sourdough loaves

Sourdough is a type of bread produced by a long fermentation of dough using naturally

Sourdough breads are made with a sourdough starter. The starter cultivates yeast and
lactobacilli in a mixture of flour and water, making use of the microorganisms already
present on flour; it does not need any added yeast. A starter may be maintained indefinitely
by regular additions of flour and water. Some bakers have starters many generations old,
which are said to have a special taste or texture.[45] At one time, all yeast-leavened breads
were sourdoughs. Recently there has been a revival of sourdough bread in artisan bakeries.[47]
Traditionally, peasant families throughout Europe baked on a fixed schedule, perhaps once a
week. The starter was saved from the previous week's dough. The starter was mixed with the
new ingredients, the dough was left to rise, and then a piece of it was saved (to be the starter
for next week's bread).[41]

Steam

The rapid expansion of steam produced during baking leavens the bread, which is as simple
as it is unpredictable. Steam-leavening is unpredictable since the steam is not produced until
the bread is baked. Steam leavening happens regardless of the raising agents (baking soda,
yeast, baking powder, sour dough, beaten egg white) included in the mix. The leavening
agent either contains air bubbles or generates carbon dioxide. The heat vaporises the water
from the inner surface of the bubbles within the dough. The steam expands and makes the
bread rise. This is the main factor in the rising of bread once it has been put in the oven.[48]
CO2 generation, on its own, is too small to account for the rise. Heat kills bacteria or yeast at
an early stage, so the CO2 generation is stopped.

Bacteria

Salt-rising bread employs a form of bacterial leavening that does not require yeast. Although
the leavening action is inconsistent, and requires close attention to the incubating conditions,
this bread is making a comeback for its cheese-like flavor and fine texture.[49]

Aeration

Aerated bread was leavened by carbon dioxide being forced into dough under pressure. From
the mid 19th to mid 20th centuries bread made this way was somewhat popular in the United
Kingdom, made by the Aerated Bread Company and sold in its high-street tearooms. The
company was founded in 1862, and ceased independent operations in 1955.[50]

The Pressure-Vacuum mixer was later developed by the Flour Milling and Baking Research
Association for the Chorleywood bread process. It manipulates the gas bubble size and
optionally the composition of gases in the dough via the gas applied to the headspace.[51] The
organic baker Andrew Whitely, writing in The Independent, called the process "the covert
corruption of our daily food".[52]