Dish Rationale-an Overview of a Bread and Pastry Practical

Stretching back through history, prick has played a authoritative role as the staple food of many Western countries. This verbalise however, evidence of colewort in Britain wasnt significantly apparent until 55BC when Romans invaded, rescue with them heterogeneous bakery techniques, watermills and mechanical lucre mixers. Such progression in the industry stemmed from the foundation of the first Guild of Bakers in 150BC Rome.Interestingly enough, it was snow-covered swag which became sought after by Roman aristocracy of the measure and although it is still the wampumpeag of choice for many consumers in Western societies, its nourish and association with social class has greatly declined. disrespect such(prenominal)(prenominal) speedy development, Grains were first harvested by Egyptians in 8000BC and were crushed by hand use what we would recognise today as a pestle and mortar. All bread was unleavened as raising agents such as yeast were tho to be introduced. moolah p roduction began to develop along the fertile banks of the Nile and by 3000BC, baking bread had become a achievement.Due to the warm climate, natural yeasts became attracted to the multi shred flour combinations which were used at the time, and so bakers began experimenting with leavened starting line. With the invention of the closed(a) oven, bread established its place as part of a culinary art and at its peak, was used as currency (Bakers federation. 2012). As the Egyptians had become such experts at not only baking bread, but growing the grains compulsory for its production, they began selling their excess to Greece, and by osmosis, the Romans learnt from the Greeks.Returning to an earlier point, by the time that Britain in reality learnt the potential of baking bread, there were al set up 258 bakery shops open for caper in Rome, with public ovens in the streets, for citizens to bake their own bread in (Yoward. T. 2012). Perhaps this was the first example of bread produc tion on a large scale, little did the Romans of that denomination realise the turn which the 20th degree Celsius would bring to the production of the commercial bread Loaf. It was the work of scientists at the Chorleywood dredge Milling and Bakery Research Laboratories which brought about a change for Britains living in the 1960s.By adding hard fats such as butter as well as various chemics to the bread and mixing it quickly, bread which was ready to bake quickly and would stay fresh for longer could be produced. The address was so masteryful that 80% of the bread in the UK is produced by the Chorley accomplish (News Magazine. 2011). Such manufacture together with gas ovens becomed mass quantities of bread at a low price hence the homogenous white sliced loaf has spread worldwide. Such an increasing demand for white bread began to take its toll on smaller independent bakers with many of them be forced into liquidation or facing take over.The first Bread brand to grace the UK market was Wonder Bread, a name conform to 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 localise on the importance of this commodity was not unlike the proud regards which the Egyptians held during the times of antiquity. With regard to the boasting of bread which was produced for the assessment, there were influencing factors behind the choice of doughs and flavour variations.A starting point was the style of bread which I wanted to be reflected through the showing. Despite an average artisan bread roll beingness as much as twice as expensive as the standard sliced white loaf, demand for break dance quality bread is on the rise. It would be easy to mistake this cultural shift as applicable to the more affluent societies of Britain, but as research shows, it is the middle class who are greatly contributing to the pot of consumers who are purchasing for quality rather than quantity. Figures suggest that a bread revolution is far from close, but where 80% of the ? . 4bn worth of bread which is produced any year is sliced white loaves, the niche of master bakers which currently require only 5% of the market, dumbfound room to grow (Rigby. R. 2010). Another cardinal influence 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 economic depression, many Brits can still afford to venture overseas on holiday and often return to the UK wanting to experience the culinary art of the county which they have visited.Suddenly, a demand for continental bread exists wi trim the British market. The diagram shows both the doughs which featured in the display and the variety of flavours which provided originality as well as a balance amid sweet and savoury. Brioche (Enriched swag) White Bun Dough Plain Brioche Bun benny & Poppy Seed Double Chocolate Baton Sun Dr ied tomato & chromatic Toasted Almond & Vanilla Cottage Loaf toffy Apple & Pecan Smoked Bacon & Maldon Sea coarsenessStilton & Walnut Goats give up & Caramelised Red Onion Apricot & Honey Roasted Garlic & parsley Many of the flavour combinations which featured 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 vomit up of dishes which these breads could be served with soups, entrees such as tapenade or as individual raciness items to perhaps be enjoyed with a coffee or over breakfast.Nutrition is affecting the growing demand for artisan breads. For the majority of loaves produced using the Chorleywood process, cheap varieties of straw are used, these tend to be low in protein, vitamins and minerals. By contrast, the remediate 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 too rich in vitamins B and E, as well as a range of minerals.Although a taper on nutrition is perhaps less relevant to the breads which featured in the display, Brioche and White Bun Dough, as Brioche is high in fat and a very luxurious bread originally 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). White bread, as has already been touched on, often has a similar nutrient content to that of whole-wheat or granary breads, as the table highlights.To briefly analyse the information down the stairs, the white flour which was used in both recipes, is comprised of both indissoluble and soluble non starch polysaccharide (NSP), as well as high levels of carbohydrate (Bake info. 2012). As well as nutrition, the appearance of the brea d display was perhaps the overriding factor when deciding on dough, flavours and shapes. As the images below show, the addendum of sugar in the Brioche dough, and egg as a glass over on the white gyre dough helped to create a glistening 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 harmonize with the proteins in egg at temperatures of at least 100? 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 get out be inhibited. lots the maillard reaction contributes to flavour as well, distinctively this flavour tends to be soft (Forbes. P. 2003).The range of flavourings helped to further produce a variety of colours whilst complex shapes added visual appeal to the display Below are the twain recipes which helped me to create the breads. Brioche Dough Strong White Flour 1000g Caster Sugar 100g rattling Yeast 60g Eggs 300g (Beaten) Whole Milk 235g Unsalted Butter 200g Salt 20g Enriching the dough with Butter helps to create an almost cake like texture, whilst being moist and light. It also contributes to the colour of the bread and produces a rich larder flavour which compliments the sweetness.The use of Sugar 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 bun dough, the use of Strong White Flour suggests that the gluten content is high and so an elastic, layered texture can be achieved. Sugar is required in the bread, as with any bread, to provide the Yeast with food which helps it multiply and grow.The addition of Olive Oil coats each 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 wi th 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 several(prenominal) 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 interpreted From http//www. bakersfederation. org. uk/the-bread-industry/history-of-bread. hypertext mark-up language Yoward. T. 2012. Hampshire Mills Group Accessed 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 interpreted From http//www. bbc. co. uk/news/magazine-13670278 Rigby. R. 2010. Management Today 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