World of Wheat Science

Know how. Know now.

The World of
Wheat Science
Amy Peterson MS RD
Extension Educator
University of Nebraska
Lincoln Extension
Polk County

1

Yeast bread dates back to around
1,000 B.C. in ancient Egypt.

SOURCE: http://www.ehow.com/about_5333674_history-cinnamon-rolls.html

Water
Flour

Oil
Salt

Yeast
Sugar

3

Flour Facts

Flour is the main
producer of gluten
in baked goods.
Gluten gives
strength and
structure to
bread. Without
gluten baked
goods would not
have the strength
to hold together.
4

Water
Water is needed to form the gluten
and give the dough consistency. It is
helps with the like sugar and
enzymes that are needed for the
fermentation. It helps mix the
ingredients together, and works with
the starch.

5

Oil in Bread
Fats and Oils are added to
breads to improve flavor and
provide a moist texture and rich
taste. Butter, margarine,
shortening, nut, olive and
vegetable oils add flavor and
make bread tender and moist.
They slow moisture loss,
helping bread stay fresh longer
and also help dough rise and
increase volume.
6

Salt provides several purposes in yeasted breads.
The most "tangiible" of course is taste. Salt also
contributes to the chemical bonds in gluten: in
essence, it "strengthens" the gluten network or
fabric. It also slightly retards the activity of yeast.

7

Sugarcane originates from what is now called
New Guinea. Sugarcane was first cultivated in
the United States in the 18th century and the
first refinery was built in New York in 1689.

Where do we get our
sugar from now?

SOURCE: http://www.ehow.com/about_5333674_history-cinnamon-rolls.html
8

Sugar – sucrose – is a carbohydrate
that is present naturally in fruits and
vegetables.
Of all known plants, sugar is most
highly concentrated in sugar beets and
sugar cane. Sugar is simply separated
from the beet or cane plant, and the
result is 99.95% pure sucrose (sugar).

The sucrose from sugar beets and
sugar cane is not only identical to one
another, but each is the same as the
sucrose present in fruits and
vegetables.
SOURCE: www.sugar.org The Sugar Association
9

Sugar Beets

Sugar Cane

Is It ALIVE????





Yeast is a living substance that is in
the air, on the leaves of trees, in
their bark, in the skin of fruits, and
in the soil.
In baking, we use a cultivated yeast
that is dehydrated.
Dissolving it in warm water brings it
back to…. LIFE
Yeast then feeds off the flour to give
off carbon dioxide and alcohol that
makes the dough swell and rise.

10

Things to Know
About Leavening

 Yeast breads use YEAST as a leavening
agent.

 Yeast needs warmth, food and moisture to
grow.

 Small amounts of sugar speeds the activity
of yeast. (too much sugar will inhibit yeast
activity)

 Salt inhibits the speed of yeast activity.
11

YEAST BREADS
Temperature and Yeast


50 degrees- yeast begins to activate



78-82 degrees- yeast produces the most gas



120 degrees- yeast begins to die



143 degrees- yeast is useless for baking.

12

KNEADING DOUGH
 Kneading dough develops gluten to give
the dough shape and structure.

 Gluten is a protein in flour.
 You only want to stir/mix quick breads a
little to form a small amount of gluten
 You want to stir/mix (knead) yeast
breads a lot to form a large amount of
gluten.
13

KNEADING DOUGH
 You may knead bread by hand or with
your dough hook on the electric mixer.

 Kneading dough by hand:
 Fold
 Push
 Turn
 Repeat
Click on the picture to show a video on
how to knead.

14

YEAST BREAD BAKING BASICS
On a piece of paper in your binder/notebook,
answer the following questions for review:

1. Why is it important for the water to be the correct
temperature to mix yeast?
2. What do fats do in yeast breads?
3. Name 2 types of flour available for making bread?
4. What does kneading do for the bread?
5. How can you tell if you have kneaded bread long
enough?

6. What purpose does sugar serve to yeast bread?
7. How do I know if a loaf of bread is done?
15

YEAST BREAD BAKING BASICS
ANSWERS
1. Why is it important for the water to be the
correct temperature to mix yeast?
Yeast is a living organism and if the water is
too hot it will kill the yeast and the dough will
not rise.
2. What do fats do in yeast breads?
Fats make breads soft and tender.

16

3. Name 2 types of flour available for making
bread?
Rye, soy, whole wheat, rice, all-purpose, bread flour.

4. What does kneading do for the bread?
It forms gluten. It makes the dough smooth and
elastic.

17

5. How can you tell if you have kneaded bread
long enough?

When an indentation in the center of the
bread stays in place. It is smooth and elastic.
6. What purpose does sugar serve to yeast
bread?
- Sugar acts as food for the yeast.

7. How do I know if a loaf of bread is done?
-When you knock on the loaf it sounds hollow.
18

Bread in a Bag
 2 cups white flour
 1 cup whole wheat flour
 1 cup hot water
 1 package yeast
 3 tablespoons sugar
 3 tablespoons Nonfat Dry Milk
 2 teaspoons Salt
 3 tablespoons Oil
19

Here's what you have to do:
1. First, wash your hands.
2. Pre-heat your oven to 375 degrees. If
you're not allowed to use an
oven, make sure to ask an adult to help
you.
3. Mix 1 cup of white flour, the packet
of yeast, 3 tablespoons sugar and 1
cup hot water in the sealable plastic
bag.
4. Let most of the air out of the
bag, close it, and smoosh the bag with
your fingers to mix the ingredients.
20

5. After about 10 minutes, the mixture will
start to bubble as the yeast makes carbon
dioxide. The carbon dioxide produced by the
yeast will make bubbles in the bread dough,
making it bigger and fluffier. The bag will
also expand.
6. While you're waiting for the yeast mixture
to bubble, in a separate bowl, mix together 3
tablespoons nonfat dry milk, 1 cup of whole
wheat flour, 2 teaspoons of salt, and 3
tablespoons of oil.
21

7. Open the bag and add the ingredients.
8. Let most of the air out of the bag, seal
it closed and smoosh the bag some more
to mix everything together until it's pretty
smooth.
9. Open the bag and add the other cup of
white flour.
10. Reseal the bag and smoosh again
until smooth, about one to two minutes.

22

11. Take the dough out of the bag and
knead it for another minute on a floured
surface. You might have to put some
extra flour on your hands. Kneading
makes the dough stretchy so it keeps its
shape and gets a nice chewy texture.
12. When the dough looks smooth and
kind of stretchy, it shouldn't stick to your
hands anymore.
13. Now put the dough into a greased loaf
pan, cover it loosely with plastic wrap
and let it rise for about 30 minutes.
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14. When the dough has risen, put it in
the oven. Be sure to remove the plastic
wrap.
15. After about 35 minutes, it should look
golden brown.
16. Use an oven mitt to take it out of the
oven and let it cool.
17. Bon Appetit!

24

Know how. Know now.

The World of
Wheat Science
Amy Peterson MS RD
Extension Educator
University of Nebraska
Lincoln Extension
Polk County

26

World of Wheat Science

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