Bread yeast-leavened

French bread Yeast-leavened breads produced from hard wheat flour, water, and salt that are baked into crusty loaves. The authentic French breads or baguettes do not contain sugar and shortening. Thus, these breads have a short textural shelf life and are considered dietetic bread. 

Per capita consumption of all bakery products in the United States was about 50 kg in 1990 (3). Bread accounted for about 45% of this consumption, while all yeast-leavened items comprised approximately 74% of the total. The U.S. Dept, of Commerce s 1991 US. Industrial Outlook projects that per capita consumption of bakery foods wUl increase 2.2% annually from 1991 to 1996. 

Eggs. Eggs are not used much in breadmaking, except for specialty egg breads. Egg whites are occasionally used on the surface of hard roUs to impart a crispy cmst. Yeast-leavened sweet doughs or danish doughs often contain egg, up to 20%, based on flour, to achieve richness and to influence color and flavor. Some bakery foods, eg, sweet goods, croissants, and puff pastry, are often washed with egg wash (a mixture of egg and water or milk)... 

The flavor compounds of the crust from the chemically leavened model bread were then compared to those recently identified (6) in the crust of a standard wheat bread which was leavened by addition of yeast (Table I). One striking difference was that Acp (No. 16), which showed the highest FD-factor in the yeast-leavened bread showed a very low FD-factor in the chemically leavened bread. This indicated, that the flour contained only minor amounts of the precursor (s) for the formation of Acp. On the other hand, 2(E),4(E)-decadienal, 2(E),4(E)-nonadienal, l-octen-3-one and 2(Z)-nonenal, which are undoubtedly formed by a heat-induced oxidative degradation of the flour lipids, became predominant odorants in the chemically leavened compared to the yeast-leavened bread. 

Table I. Comparison of the Important Neutral/Basic Volatile Crust Flavor Compounds of a Chemically Leavened Wheat Bread (CL—WB)a With Those of a Yeast-leavened Wheat Bread (YL-WB)b ...

Baked yeast-leavened bread Ferric ammonium citrate Ferrum redactum... 

It is clear that pH plays a role in maintaining iron (II) in solution. Solubility of iron (il) at low pH is obviously a most important factor but the possible effect of the standard reduction potential of the Fe+3 redox couple at different pH values should not be overlooked. This may explain the results of Leichter and Joslyn (, Lee and Clydesdale (32J and others who found that regardless of the source the iron found in bread and non-yeast leavened baked goods (high pH foods) respectively, was mainly in the iron (III) state and/or insoluble. 

Additional aroma components common to yeast-leavened bread are lower alcohols, acetaldehyde, propanal, pentanal, and furfural, and ethyl esters, such as ethyl acetate(19). 

Table IV shows the annual production of beikery foods in the United States. Yeast-leavened, bread-type products (bread, rolls, and sweet-goods) dominate the market, accounting for v- 70% of the total poundage. White pan bread is the single most important bakery food (Table V), and each one-pound loaf contains up to 1.4g added surfactant, or a total potential market in breadmaking of 90,000 lb day l (4.1 MT/day). Use of dough...

Some of the special supplements may interfere with the development of gluten strands in yeast- leavened breads so, it is best to mix them gently into the dough after it has risen at least once and has been kneaded. 

Yeast-leavened breads— Wheat flours rich in gluten are... 

Grains contain only small amounts of calcium compared to much greater quantities of phosphorus, but much of the latter element may be in the form of unavailable phytates— which bind with minerals such as calcium, iron, and zinc so as to hinder their absorption. It is noteworthy that the yeast leavening of breads breaks down some of the phytates. (Whole grains contain more phytates than milled grains.)... 

Other fermented foods which also may be good sources of glucose tolerance factor are wine, apple cider, cider vinegar, wine vinegar, root beers, yeast-leavened whole grain breads, pickles, summer sausages, cheeses and their derivatives, and sauerkraut. 

Corn flour The smallest panicles of ground corn. Pancake mikes, as a filler In venous meat products, and as a substitute for wheat flour in baking. Doughs made from com Hour leek sufficient elasticity Ibecause of their low-gluten content for making yeast-leavened breads... 

GhlRD High-protein and other types of yeast-leavened breads, macaroni and noodle ptodircts. and sirengihening agent for muing with weaker flours. 

Seed coat flours—The seed coats of grains and legumes are high in fiber and low in calories, so there have been attempts to replace part of the cereal flours used in baking with various seed coat flours. However, yeast-leavened breads made with large amounts of these materials are too heavy and have poor flavors, odors, and textures. 

NUTRITIVE VALUES. Most quick breads are higher in calories than most yeast-leavened breads because they are usually made with more sugar and fat. Since many people have to control their caloric intake in order to avoid becoming obese, careful selection of dietary breads is necessary if one is to obtain the optimal nutritional benefits from these products without putting on excess weight. It is noteworthy that both the American Diabetes Association and the American Dietetic Association have advised dieters not to include cakes, cookies, and pies in their meal plans without the permission of a diet counselor. However, certain dessert items such as custard pie may equal or exceed the nutritive values of many plain breads (in terms of nutrients per calorie). What is most important is that portion sizes of high caloric items be chosen within appropriate limits. 

Separation of flours into high-protein and low-protein fractions—In the past, high-protein hard wheats were used to make flours suitable for yeast-leavened doughs and low-protein soft wheats yielded flours for quick breads. Now, either type of wheat may be milled and separated into high- protein and low-protein fractions by swirling streams of air in a process called air classification. This procedure enables millers to produce flours to meet customers requirements. 

Wheat is the only cereal that possesses functional gluten. The flour, upon hydration and the mechanical work of mixing, forms a cohesive and elastic dough suited for production of yeast-leavened breads, chemical-leavened bakery goods, and pasta (Pomeranz 1988, Kulp and Ponte 2000, Owens 2001). Hard wheats are preferred for production of yeast-leavened breads, whereas soft wheats are used in the manufacture of chemically-leavened products such as muffins, cookies, and cakes. Durum wheats are almost exclusively used for the manufacture of long and short pasta products (Fabriani and Lintas 1988). 

CWHWS has excellent milling yield, equivalent to or slightly higher than CWRS. Its dough strength is suitable fa- yeast-leavened bread products, some noodles, and pasta. 

Whole wheat items. Whole hard wheats are used for yeast-leavened whole breads, whereas whole soft wheats are used for various types of cookies. The intermediate protein whole wheat flour is used for whole wheat crackers and flour tortillas. 

The flour is used for the production of yeast-leavened breads such as French, pan, hearth, Arabic or Kta, crispy pizza crusts, and sweet yeast-fermented goods. 

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