Send the link below via email or IMCopy
Present to your audienceStart remote presentation
- Invited audience members will follow you as you navigate and present
- People invited to a presentation do not need a Prezi account
- This link expires 10 minutes after you close the presentation
- A maximum of 30 users can follow your presentation
- Learn more about this feature in our knowledge base article
Do you really want to delete this prezi?
Neither you, nor the coeditors you shared it with will be able to recover it again.
Make your likes visible on Facebook?
You can change this under Settings & Account at any time.
Transcript of Yeast Breads
Can be stored for months without refrigeration By: Ray Hosaka Active Dry Instant Dry Rehydrated in lukewarm water (110°F[43°C]) before adding to dough Can be added directly to dough Fresh compressed yeast should be creamy white with a fresh, yeasty smell One celled microscopic fungus
Present virtually anywhere
Main leavening agent of yeast breads
Fermentation Yeast + Carbohydrates = Alcohol + CO² Sourdough Starters Production Stages for Yeast Breads Scaling Mixing and Kneading Fermenting the dough Straight Dough Most common mixing method
All the ingredients are simply combined and mixed Pre-fermenttion Methods Two step mixing process
Portion of the flour, water, and yeast are allowed to ferment to help improve flavor, color, and crust then mixed into the dough Punching the down the dough Portioning the dough Rounding the portions Shaping the portions Proofing the Products Ideal temperature is between 80° to 115°F with some humidity to prevent the dough from drying out or forming a crust Baking the Products Cooling and Storing Finished Products