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Yeast

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by

Kathryn Spencer

on 23 March 2015

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Transcript of Yeast

Three classes of yeast breads
Here is something small...
Rolls
Loaves
Doughnuts
Must have warmth, moisture, food

Is a living organism

Will die if subjected to too much heat
Yeast breaks down sugars, CO2 is produced, which causes the bread to rise. Sugar feeds the yeast during fermentation.
BASIC INGREDIENTS
Characteristics of Yeast
Fermentation
Yeast
An Example:
30
Photo credits: 'horizon' by pierreyves @ flickr
Types
INGREDIENT FUNCTION
Flour
- Produces gluten, structure
Yeast
- Leavening (rise, CO2)
Liquid
- Binder, moistens
Salt
- Flavor, controls yeast
Sugar
- Flavor, feeds yeast
Fat
- Tenderizes, aids browning
Eggs
- Structure, flavor, richness
kneading
Distributes yeast throughout dough
Proofing
Shaping
The time period that dough rises prior to baking.
Preparing the dough for its intended purpose--rolls, loaves, doughnuts, etc.
Baking/Oven Spring
The final burst of rising just after the bread is put into the oven.

Due to the increase in heat, CO2, and water vapor that is trapped inside the gluten structures expand, causing further rising.
Lean Dough
Dough that contains small amounts of sugar and fat.

Breads tend to have a chewier texture, more bite and a crisp crust.
Change the rate of fermentation by:
Temp of dough Amount of salt
Amount of sugar Amount of yeast
Develops gluten (proteins in flour)
Gluten strands line up creating a structure where CO2 bubbles are trapped.
Hard rolls
French bread
Bagels
Enriched Dough
Contains fat, dairy, eggs or sugar
Usually softer, tender bite, crust is soft
Sandwich breads
Soft rolls
Braided breads
Mixing Methods:
Straight Dough Method:
Modified Straight-dough Method:
Sponge Method:
Ingredients are added in steps
Hydrated yeast, flour, liquids, sweeteners.
Combines 1/2 of the liquid with yeast and some flour.
Doubles in size and remaining ingredients added.
Mix all ingredients together.
Full transcript