Bread Nutrition and Preparation Principles

Vocabulary terms covering yeast bread and quick bread ingredients, structural chemistry, preparation steps, and nutrient-density modifications.

Pureed fruits

Fruits such as bananas, apples, or dates used to substitute butter or oil, reducing fat and calories while adding dietary fiber, vitamins, minerals, and pleasing texture.

Whole grain flours

Flours that provide more protein, dietary fiber, vitamins, and minerals than refined flours, while contributing a darker color and more intense flavor.

Glutenin and gliadin

Two proteins in wheat flour that combine when mixed with liquid to form gluten.

Gluten

A protein network formed from glutenin and gliadin that provides dough with elasticity, the ability to trap carbon dioxide, and final structural support.

Hard wheat

A type of wheat characterized by a high percentage of protein that develops substantial gluten, making it ideal for bread making.

Soft wheat

A type of wheat with lower protein content that develops less gluten, making it ideal for pastries.

Sugar (in yeast bread)

A basic yeast bread ingredient that functions as a stimulant for yeast to facilitate fermentation.

Salt (in yeast bread)

A basic yeast bread ingredient that enhances flavor and assists in moisture retention.

Fat (in yeast dough)

An ingredient in some yeast doughs that supplies tenderness and extends shelf life.

Eggs (in yeast dough)

An ingredient in some yeast doughs that contributes structure and adds color to the dough.

Kneading

The step in yeast dough preparation involving pushing and folding the dough until it becomes smooth and elastic.

Punching

The process of deflating risen yeast dough to release accumulated carbon dioxide.

Proofing

The process of allowing yeast dough to rise in a warm and humid ($80\%$ humidity) environment until it doubles in volume.

Scoring

The technique of making shallow angled cuts across the top surface of unbaked yeast bread to allow carbon dioxide release and encourage even baking.

Docking

The process of piercing small holes into dough before baking to permit steam to vent and promote uniform baking.

Oven spring

The rapid initial expansion of yeast dough inside the oven caused by the rapid expansion of heated internal gases.

Quick breads

Breads leavened with chemical leaveners that require minimal mixing time to avoid excessive gluten formation, which results in a tough texture.

Natural sugars

Sweeteners like agave nectar, honey, maple syrup, molasses, and sorghum syrup that provide both flavor and nutrients unlike refined granulated sugars.