사용자:Awesong/빵

구성요소

공식적인 배합

밀가루의 양은 빵을 만드는 과정에 영향을 미친다. 특히 빵의 씹는 느낌과 빵가루의 질감에 변화을 일으킨다. 전문 제빵사들은 재료의 배합과정에서 《제빵사의 비율》(영어: Bakers' Percentage)이라는 비율 체계를 이용한다. 또한 그들은 재료를 측정할 때, 부피보다는 무게를 사용한다. 그 이유는 무엇보다도 전자가 후자보다 더욱 정확하고 변함이 없기 때문이다. 이는 물기가 없는 재료인 경우 더욱 그렇다.

빵을 만들시, 밀가루는 항상 100%의 상태가 된다. 그리고 나머지 재료는 무게에 따른 양의 따라 그 비율이 달라지게 된다. 미국의 일반적인 《테이블 브레드》(영어: Table bread)는 정확하게 50%의 물을 이용한다. 이는 가볍고, 찰진 질감을 가지는 빵을 만들수 있도록 도와주는 역할을 한다. 대부분의 장인들이 하는 배합은 어느빵이든 상관없이 60~70%의 물을 포함한다. 《이스트 빵》 같은 경우, 물의 비율을 더욱 높일수록 더욱 많은 이산화탄소(CO₂)가 발생하고, 더욱 굵은 빵가루가 만들어진다. 1파운드(450 그램)의 밀가루는 기본적인 빵 한 덩어리나 프렌치 빵 두 덩어리를 만들 수 있다.

프로피온산칼슘은 상업적으로 판매하는 빵에 공통적으로 포함한다. 이는 빵을 만드는 과정에서 곰팡이의 성장을 지연한다.

밀가루

 이 부분의 본문은 밀가루입니다.

영어권 국가에서 곡물가루(영어: Flour)은 녹말 성분을 가지고 있는 곡물을 이용해서 만든 생산물이다. 흔히 곡물가루는 호밀, 보리, 옥수수 등을 이용해서 만든다. 하지만, 일반적인 빵을 만드는데는 밀로 만든 밀가루를 이용한다. 이러한 각 곡물들은 공통적으로 빵을 만드는데 필수적인 녹말과 단백질을 포함하고 있다.

단백질의 양은 The quantity of the proteins contained in the flour serve as the best indicator of the quality of the bread dough and the finished bread. While bread can be made from all-purpose wheat flour, for quality bread a specialty bread flour, containing more protein, is recommended. If one uses a flour with a lower (9-11%) protein content to produce bread, a longer mixing time will be required to develop gluten strength properly. This extended mixing time leads to oxidization of the dough, which gives the finished product a whiter crumb, instead of the cream color preferred by most artisan bakers.

Wheat flour in addition to its starch contains three water-soluble protein groups, albumin, globulin, proteoses, and two non-water soluble protein groups, glutenin and gliadin. When flour is mixed with water the water-soluble proteins dissolve, leaving the glutenin and gliadin to form the structure of the resulting dough. When worked by kneading, the glutenin forms strands of long thin chainlike molecules while the shorter gliadin forms bridges between the strands of glutenin. The resulting networks of strands produced by these two proteins are known as gluten. Gluten development improves if the dough is allowed to autolyse.

액체

Water, or some other liquid, is used to form the flour into a paste or dough. The volume of liquid required varies between recipes, but a ratio of 1 part liquid to 3 parts flour is common for yeast breads, while recipes that use steam as the primary leavening method may have a liquid content in excess of one part liquid to one part flour by volume. In addition to water, other types of liquids that may be used include dairy products, fruit juices, or beer. In addition to the water in each of these, they also contribute additional sweeteners, fats, and/or leavening components.

Leavening

Leavening is the process of adding gas to a dough before or during baking to produce a lighter, more easily chewed bread. Most bread consumed in the West is leavened. However, unleavened breads have symbolic importance in Judaism and Christianity. Jews consume unleavened bread called matzo during Passover. They are also used in the Roman Catholic Christian liturgy when they celebrate the Eucharist, a rite derived from the narrative of the Last Supper when Jesus broke bread with his disciples, perhaps during a Passover Seder. On the other hand, the Orthodox Church always uses leavened bread.

Chemical leavening

A simple technique for leavening bread is the use of gas-producing chemicals. There are two common methods. The first is to use baking powder or a self-rising flour that includes baking powder. The second is to have an acidic ingredient such as buttermilk and add baking soda. The reaction of the acid with the soda produces gas.

Chemically-leavened breads are called quick breads and soda breads. This technique is commonly used to make muffins, pancakes, American-style biscuits, and sweet breads such as banana bread.

Yeast leavening

Dough before first rising.

Dough after first rising.

Dough after proofing in tin, ready to bake.

Many breads are leavened by yeast. The yeast used for leavening bread is Saccharomyces cerevisiae, the same species used for brewing alcoholic beverages. This yeast ferments carbohydrates in the flour, including any sugar, producing carbon dioxide. Most bakers in the U.S. leaven their dough with commercially produced baker's yeast. Baker's yeast has the advantage of producing uniform, quick, and reliable results, because it is obtained from a pure culture. Many artisan bakers produce their own yeast by preparing a 'growth culture' which they then use in the making of bread. This culture kept in the right conditions will continue to grow and provide leavening for many years.

Both the baker's yeast and the sourdough method of baking bread follow the same pattern. Water is mixed with flour, salt and the leavening agent (baker's yeast or sourdough starter). Other additions (spices, herbs, fats, seeds, fruit, etc.) are not necessary to bake bread, but are often used. The mixed dough is then allowed to rise one or more times (a longer rising time results in more flavor, so bakers often punch down the dough and let it rise again), then loaves are formed, and (after an optional final rising time) the bread is baked in an oven.

Many breads are made from a straight dough, which means that all of the ingredients are combined in one step, and the dough is baked after the rising time. Alternatively, dough can be made using a pre-ferment, when some of the flour, water, and the leavening are combined a day or so ahead of baking, and allowed to ferment overnight. On the day of the baking, the rest of the ingredients are added, and the rest of the process is the same as that for straight dough. This produces a more flavorful bread with better texture. Many bakers see the starter method as a compromise between the highly reliable results of baker's yeast, and the flavor/complexity of a longer fermentation. It also allows the baker to use only a minimal amount of baker's yeast, which was scarce and expensive when it first became available. Most yeasted pre-ferments fall into one of three categories: poolish or pouliche, a loose-textured mixture composed of roughly equal amounts of flour and water (by weight); biga, a stiff mixture with a higher proportion of flour; and pâte fermentée, which is simply a portion of dough reserved from a previous batch. Sourdough (also known as levain or "natural leaven") takes it a step further, creating a pre-ferment with flour and water that propagates naturally occurring yeast and bacteria (usually Saccharomyces exiguus, which is more acid-tolerant than S. cerevisiae, and various species of Lactobacillus.)

Sourdough

Sourdough loaves

The sour taste of sourdoughs actually comes not from the yeast, but from a lactobacillus, with which the yeast lives in symbiosis. The lactobacillus feeds on the byproducts of the yeast fermentation, and in turn makes the culture go sour by excreting lactic acid, which protects it from spoiling (since most microbes are unable to survive in an acid environment). All yeast-leavened breads used to be sourdoughs, and the leavening process was not understood until the 19th century, when with the advance of microscopes, scientists were able to discover the microbes that make the dough rise. Since then, strains of yeast have been selected and cultured mainly for reliability and quickness of fermentation. Billions of cells of these strains are then packaged and marketed as "Baker's Yeast". Bread made with baker's yeast is not sour because of the absence of the lactobacillus. Bakers around the world quickly embraced baker's yeast for it made baking simple and so allowed for more flexibility in the bakery's operations. It made baking quick as well, allowing bakeries to make fresh bread from scratch as often as three times a day. While European bakeries kept producing sourdough breads, in the U.S., sourdough baking was widely replaced by baker's yeast, and only recently has that country (or parts of it, at least) seen the rebirth of sourdough in artisan bakeries. According to Alton Brown, host of Food Network's "Good Eats" television show, each region of the world has different strains of lactobacillus, hence the flavor of the bread made from home starters is unique. The San Francisco Bay Area is especially famous for its sourdough breads.

Sourdough breads are most often made with a sourdough starter (not to be confused with the starter method discussed above). A sourdough starter is a culture of yeast and lactobacillus. It is essentially a dough-like or pancake-like flour/water mixture in which the yeast and lactobacilli live. A starter can be maintained indefinitely by periodically discarding a part of it and refreshing it by adding fresh flour and water. (When refrigerated, a starter can go weeks without needing to be fed.) There are starters owned by bakeries and families that are several human generations old, much revered for creating a special taste or texture. Starters can be obtained by taking a piece of another starter and growing it, or they can be made from scratch. There are hobbyist groups on the web who will send their starter for a stamped, self-addressed envelope, and there are even mailorder companies that sell different starters from all over the world. An acquired starter has the advantage to be more proven and established (stable and reliable, resisting spoiling and behaving predictably) than from-scratch starters.

There are other ways of sourdough baking and culture maintenance. A more traditional one is the process that was followed by peasant families throughout Europe in past centuries. The family (usually the woman was in charge of breadmaking) would bake on a fixed schedule, perhaps once a week. The starter was saved from the previous week's dough. The starter was mixed with the new ingredients, the dough was left to rise, then a piece of it was saved (to be the starter for next week's bread). The rest was formed into loaves which were marked with the family sign (this is where today's decorative slashing of bread loaves originates from), and taken to the communal oven to bake. These communal ovens over time evolved into what are known today as bakeries, when certain people specialized in bread baking, and with time enhanced the process so far as to be able to mass produce cheap bread for everyone in the world.

Steam leavening

The rapid expansion of steam produced during baking leavens the bread, which is as simple as it is unpredictable. The best known steam-leavened bread is the popover. Steam-leavening is unpredictable since the steam is not produced until the bread is baked.

Steam leavening happens regardless of the rising agents (baking soda, yeast, baking powder, sour dough, beaten egg whites, etc.)

• The leavening agent either contains air bubbles or generates carbon dioxide.
• The heat vaporises the water from the inner surface of the bubbles within the dough.
• The steam expands and makes the bread rise.

It is actually the main factor in the rise of bread once it has been put in the oven. CO₂ generation, on its own, is too small to account for the rise. Heat kills bacteria or yeast at an early stage, so the CO₂ generation is stopped.

Bacterial leavening

Salt rising bread employs a form of bacterial leavening that does not require yeast. Although the leavening action is not always consistent, and requires close attention to the incubating conditions, this bread is making a comeback due to its unique cheese-like flavor and fine texture.

Aeration

Aerated bread is leavened by carbon dioxide being forced into dough under pressure. The technique is no longer in common use, but from the mid 19th to 20th centuries bread made this way was somewhat popular in the United Kingdom, made by the Aerated Bread Company and sold in its high-street tearooms.

Fats or shortenings

Fats such as butter, vegetable oils, lard, or that contained in eggs affects the development of gluten in breads by coating and lubricating the individual strands of protein and also helping hold the structure together. If too much fat is included in a bread dough, the lubrication effect will cause the protein structures to divide. A fat content of approximately 3% by weight is the concentration that will produce the greatest leavening action. In addition to their effects on leavening, fats also serve to tenderize the breads they are used in and also help to keep the bread fresh longer after baking.

Bread improvers

Bread improvers are frequently used in the production of commercial breads to reduce the time that the bread takes to rise, and to improve the texture and volume of bread. Chemical substances commonly used as bread improvers include ascorbic acid, hydrochloride, sodium metabisulfate, ammonium chloride, various phosphates, amylase, and protease.

Sodium/salt is one of the most common additives used in production. In addition to enhancing flavor and restricting yeast activity, salt affects the crumb and the overall texture by stabilizing and strengthening the gluten. Some artisan bakers are foregoing early addition of salt to the dough, and are waiting until after a 20 minute "rest." This is known as an autolyse , and is done with both refined and with whole grain flours.