Dish Rationale-an Overview of a Bread and Pastry Practical

Stretching back with history, scrapingstuff has played a life-and-death role as the staple diet of galore( stockpilenominal) Western countries. This said however, grounds of profit in Britain wasnt of the essence(p)ly app arnt until 55BC when Ro human beingss invaded, functioning with them complex cookhouse techniques, wa experimental conditionills and mechanical dough mixers. Such proficiency in the industry stemmed from the insane asylum of the first Guild of Bakers in 150BC Rome.Interestingly enough, it was ovalbumin booty which became sought after by Roman aristocracy of the time and although it is gloss over the bread of choice for numerous consumers in Western societies, its value and association with well-disposed crystalise has greatly declined. Despite much(prenominal)(prenominal) rapid development, Grains were first harvested by Egyptians in 8000BC and were crushed by hand utilise what we would recognise today as a pestle and mortar. All bread was u nleavened as raising agents such as yeast were yet to be introduced. lolly production began to develop along the potent banks of the Nile and by 3000BC, baking bread had go away a skill.Due to the warm climate, natural yeasts became attracted to the multi cereal grass dredge combinations which were utilise at the time, and so bakers began experimenting with leavened dough. With the invention of the closed oven, bread established its place as set off of a cuisine and at its peak, was used as currency (Bakers conspiracy. 2012). As the Egyptians had flex such experts at not only when baking bread, alone growing the grains postulate for its production, they began selling their excess to Greece, and by osmosis, the Romans learnt from the Greeks.Returning to an preferably point, by the time that Britain really learnt the probable of baking bread, thither were already 258 bakehouse shops open for business in Rome, with mankind ovens in the streets, for citizens to bake thei r own bread in (Yoward. T. 2012). Perhaps this was the first shell of bread production on a large scale, little did the Romans of that denomination advance the turn which the 20th Century would bring to the production of the commercial bread Loaf. It was the fetch of scientists at the Chorleywood flour Milling and bakery Research Laboratories which brought about a alteration for Britains living in the 1960s.By adding disenfranchised fats such as butter as well as various chemicals to the bread and mixing it quickly, bread which was ready to bake quickly and would stay fresh for long-run could be produced. The carry out was so no-hit that 80% of the bread in the UK is produced by the Chorley process ( discussion Magazine. 2011). Such manufacture together with gas ovens make outd mass quantities of bread at a low price then the homogenous white shredded buzz off has spread worldwide. Such an increasing petition for white bread began to take its bell on small independen t bakers with m whatever of them being forced into liquidation or facing take over.The first borecole brand to grace the UK market was applaud Bread, a name suited to the post war affluence which was sweeping the country. The term Bread winner came to refer to the man or women who worked to earn a wage, such focus on the importance of this commodity was not un corresponding the elevated regards which the Egyptians held during the generation of antiquity. With regard to the break of bread which was produced for the assessment, there were influencing factors behind the choice of doughs and pure tone changes.A starting point was the call of bread which I wanted to be reflected through the expose. Despite an average crafter bread roll being as much as twice as expensive as the standard slit white loaf, penury for better prime(a) bread is on the rise. It would be user-friendly to mistake this cultural shift as applicable to the more affluent societies of Britain, but as i nterrogation shows, it is the middle class who are greatly contributing to the people of consumers who are purchasing for quality quite an than quantity. Figures suggest that a bread transformation is far from close, but where 80% of the ? . 4bn cost of bread which is produced e actually year is sliced white loaves, the niche of master bakers which presently occupy only 5% of the market, shit room to grow (Rigby. R. 2010). Another important determine on the market, and one which was reflected by the choice of breads in the display, is that of flavour, ingredients, and recipes from abroad. Despite an frugal depression, many Brits place still sacrifice to venture overseas on pass and a lot return to the UK wanting to acquire the cuisine of the county which they nominate visited.Suddenly, a demand for continental bread exists wi shorten the British market. The diagram shows twain the doughs which feature in the display and the class of flavours which provided original ity as well as a balance in the midst of sweet and savoury. Brioche (Enriched Dough) tweed peal Dough Plain Brioche Bun Sesame & Poppy Seed Double umber Baton Sun Dried tomato plant & Olive Toasted Almond & vanilla Cottage Loaf Toffee apple & Pecan Smoked Bacon & Maldon Sea seasonStilton & Walnut Goats Cheese & Caramelised Red onion Apricot & Honey Roasted ail & Parsley Many of the flavour combinations which feature took influence from the Mediterranean from Greece, Italy and from France. These are countries which were highlighted as being popular tourist destinations and so are likely to have influence on the UK Bread market. There is a broad set about of dishes which these breads could be served with soups, entrees such as tapenade or as exclusive snack items to perchance be enjoyed with a coffee or over breakfast. food is poignant the growing demand for artisan breads. For the bulk of loaves produced using the Chorleywood process, cheap varieties of Wheat are used, t hese tend to be low in protein, vitamins and minerals. By contrast, the better quality wheat, which is by and largely used in smaller bakery operations, has a protein content of between 8 and 13%. Elements of the grain such as the germ, endosperm and kernel are analogously rich in vitamins B and E, as well as a range of minerals.Although a focus on diet is perhaps less relevant to the breads which featured in the display, Brioche and ovalbumin Bun Dough, as Brioche is high in fat and a very luxurious bread in the first place baked by the Romans as a sweet holiday bread. It is also often served as a pastry, a very popular feature of breakfast for many consumers, or as an element to a dessert (La Gourmandise. 2012). blank bread, as has already been touched on, often has a similar nutrient content to that of wholemeal or granary breads, as the table highlights.To before long analyse the data below, the white flour which was used in both recipes, is comprised of both insoluble an d soluble non starch polysaccharide (NSP), as well as high levels of carbohydrate (Bake info. 2012). As well as nutrition, the appearance of the bread display was perhaps the overriding factor when deciding on dough, flavours and shapes. As the images below show, the addition of moolah in the Brioche dough, and ballock as a glaze on the white rolling dough helped to create a slipperiness golden brown finish when the bread was baked.This is due to a chemical process called the maillard reply. Such a reaction occurs when carbohydrates in the bread combine with the proteins in egg at temperatures of at least coulomb? C. For the reaction to occur successfully, moisture in the bread has to be of average proportion, as if the dough is too wet the reaction will be inhibited. Often the maillard reaction contributes to flavour as well, distinctively this flavour tends to be nutty (Forbes. P. 2003).The range of flavourings helped to and produce a transmutation of twine whilst comp lex shapes added visual appeal to the display Below are the two recipes which helped me to create the breads. Brioche Dough Strong White flour 1000g Caster refined sugar 100g Fresh barm 60g Eggs 300g (Beaten) Whole Milk 235g young butter 200g brininess 20g Enriching the dough with Butter helps to create an almost cake like texture, whilst being moist and light. It also contributes to the distort of the bread and produces a rich greasy flavour which compliments the sweetness.The use of slit in the recipe also contributes to the colour as caramelisation takes place when the dough is cooked. White Bun Dough Strong White Flour 1000g Caster Sugar 84g Salt 20g Olive Oil 50g Fresh yeast 70g Water 550ml With regard to the white rolling dough, the use of Strong White Flour suggests that the gluten content is high and so an elastic, forge texture can be achieved. Sugar is required in the bread, as with any bread, to provide the Yeast with food which helps it calculate and grow.The a ddition of Olive Oil coats individually strand of Gluten in a thin film, this means that a lighter, softer dough can be achieved as the gluten will not set as hard when cooled as with a dough which doesnt have Oil in it. And so to summarise the success of the Bread display, which was produced, it is noticeable that a wide range of both shapes and flavours was produced, and the two doughs both complimented and contrasted each other. A range of skill was displayed and if the display were to be created again, perhaps a wider variety could be included.Feedback suggested that the flavours showed a good variation and the textures of the breads were as they should have been. Below are some photos which display the bread as it was at the end of the practical assessment. References Bakers Federation. 2012. The Federation of Bakers. London Accessed on 15/11/12 taken From http//www. bakersfederation. org. uk/the-bread-industry/history-of-bread. html Yoward. T. 2012. Hampshire mill Group Acce ssed on 15/11/12 Taken From http//www. hampshiremills. org/snippets%20history%20of%20bread. htm News Magazing. 2011.BBC News Accessed on 20/11/12 Taken From http//www. bbc. co. uk/news/magazine-13670278 Rigby. R. 2010. Management nowadays Accessed on 21/11/12 Taken from http//www. managementtoday. co. uk/news/1042696/Wheres-dough-artisan-bread/ La Gourmandise. 2012 Accessed on 22/11/12 Taken from http//www. lagourmandise. net/history. htm Bake info. 2012 Accessed on 22/11/2012 Taken from http//www. bakeinfo. co. nz/Facts/Nutrition/Nutrition Forbes. P. 2003. The Guardian Accessed on 22/11/2012 Taken from http//www. guardian. co. uk/science/2003/jan/23/science. research