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YEAST BREADS

YEAST BREADS. CLASSES OF BREADS. Yeast breads can be broken up into 3 classes: Rolls Dinner Rolls Loaves Deep-fat Fried Doughnuts Scones. INGREDIENTS AND FUNCTIONS IN A YEAST BREAD. Food Science Principles of Yeast Breads. Fermentation:

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YEAST BREADS

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  1. YEAST BREADS

  2. CLASSES OF BREADS • Yeast breads can be broken up into 3 classes: • Rolls • Dinner Rolls • Loaves • Deep-fat Fried • Doughnuts • Scones

  3. INGREDIENTS AND FUNCTIONSIN A YEAST BREAD

  4. Food Science Principles of Yeast Breads • Fermentation: • The process in which yeast breaks down sugars into energy. • Longer and slower fermentation time = better flavor. • Change the rate of fermentation: • Temperature of dough. • Amount of salt. • Amount of sugar • Amount of yeast.

  5. Food Science Principles of Yeast Breads Cont. • Kneading: • Enables the yeast to be distributed throughout the dough. • Helps the proteins in the flour to develop gluten. • Too much kneading will cause dough to loose flavor after being baked. • Stretch test: • Stretch dough to see if it has been kneaded long enough. • It should resemble bubblegum.

  6. Food Science Principles of Yeast Breads Cont. • Proofing: • Period of leavening of dough preceding baking. • Usually let dough proof/raise until it doubles in size.

  7. Food Science Principles of Yeast Breads Cont. • Shaping • Round Loaf: • Cup your hands around dough and press your fingers into the base. Rotate and continue until it reaches the desired shape. • Oval loaves: • Create a round loaf • Cup hands around loaf and apply pressure until a torpedo shape has been created. • Round Rolls: • Divide into small pieces that fit inside of your palm • Roll each piece on a floured surface until all the air is out and a round has been formed.

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