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Transcript of Yeast
Here is something small...
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.
Characteristics of Yeast
Photo credits: 'horizon' by pierreyves @ flickr
- Produces gluten, structure
- Leavening (rise, CO2)
- Binder, moistens
- Flavor, controls yeast
- Flavor, feeds yeast
- Tenderizes, aids browning
- Structure, flavor, richness
Distributes yeast throughout dough
The time period that dough rises prior to baking.
Preparing the dough for its intended purpose--rolls, loaves, doughnuts, etc.
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.
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.
Contains fat, dairy, eggs or sugar
Usually softer, tender bite, crust is soft
Straight Dough Method:
Modified Straight-dough 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.