Transcript YEAST BREADS

YEAST BREADS
Fermentation –
The breakdown of complex
molecules by bacteria. The formation
of carbon dioxide and alcohol from
sugar.
Proofing –
The process by which carbon
dioxide is produced in a yeast dough
and the dough rises to double it’s
original size.
Punching Down –
To punch the fist into the center of
fermented dough after it has doubled in
size.
What are three classes of yeast
breads and give an example of
each.
A.
Loaf Breads
Plain breads, white,
whole wheat, cracked
wheat & rye
B.
Rolls
Sweet rolls, dinner rolls
Deep-fat fried breads
Doughnuts, crullers,
bismarcks
C.
At what temperature does yeast work
best?
Room temperature
What happens if the temperature is too
high? Too low?
Quickly destroyed (dies)
Slows down yeast activity
What is the purpose of kneading yeast
breads?
Develops a strong and elastic gluten that
will help the dough retain or keep carbon
dioxide
What happens if you don’t knead it enough?
The carbon dioxide is not contained and the
bread is heavy and small in volume.
Is the microwave a good way to bake
yeast breads? Why or why not?
No
There is no hot air to dry the surface
of the bread, no crust will form
Identify the different types or
forms of the 4 basic ingredients
of yeast breads.
Two types of flour
Hard wheat & soft wheat
Two forms of yeast
Dry granular & compressed
cake
Milk and water
Two kinds of liquid
Four types of fat
Shortenings, butter, cooking
oils, & margarine