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The Science of Bread
Transcript
2. Fermentation
Yeast + Carbohydrates = Alcohol + Carbon Dioxide
The Science of Bread
3. Retardation
1. Kneading
Chilling to develop flavors from fermentation
develops gluten
4. Punching, Rounding & Proofing
over kneading causes break down
Flour, Water & Yeast
Yeast
Punching redistributes gases
Rounding allows for even rising
Proofing is a second rise 80-115 F
Gluten
elastic proteins
single cell fungus
feeds on carbs (starches & sugars)
5. Baking
- yeast dies
- gluten becomes firm
- starch gelatenizes
- alcohol evaporates
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