1 / 17

Yeast Bread

Yeast Bread. What part does each play in the making of bread?. GLUTEN – provides dough with elasticity and strength . YEAST – makes dough rise and gives it it ’ s porous texture. Under developed gluten. Developed gluten. HYDRATION To Add water. DEHYDRATION To remove water. Define.

mirandav
Download Presentation

Yeast Bread

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Yeast Bread

  2. What part does each play in the making of bread? • GLUTEN – provides dough with elasticity and strength. • YEAST – makes dough rise and gives it it’s porous texture Under developed gluten Developed gluten

  3. HYDRATION To Add water DEHYDRATION To remove water Define

  4. Hydration of dry active yeast • Dry active yeast must be hydrated with warm water, not too hot. • The proper temperature helps the yeast give off the correct amount of carbon dioxide. 85° Too Cold F.Y.I. If the water is too hot, the balloon doesn’t inflate at all!

  5. In order to grow yeast needs: • Moisture -- Milk or water • Warmth -- @ 110° F • Food -- sugar OR

  6. Sugar Provides food for the yeast to grow. Salt Controls the growth of the yeast. How does each affect the growth of yeast?

  7. Four main processes for making yeast dough: • MIXING • KNEADING & RISING • SHAPING & RISING • BAKING mixing Kneading and rising

  8. Shaping dough Baking

  9. Yeast Growth • As yeast grows CARBON DIOXIDE develops causing the dough to rise. Once multiplying begins

  10. How do you know the bread has risen enough? • Should double in size • Push two fingers into the dough, if the holes remain but the top stays smooth and satiny.

  11. Why is the milk scalded then cooled? • To destroy enzymes that make dough sticky • To allow yeast to grow at optimum temp. • Too hot of temperature will kill the yeast!

  12. What does kneading do? • Develops the gluten so the dough will stretch and expand. 1 4 How to knead 2 3

  13. Appearance Uniform golden brown Smooth rounded top Creamy white inside Crumb Cut surface is moist and springy to touch When judging bread look for:

  14. Texture Fine grain Porous Flavor Sweet, nut-like wheaty taste Continue …

  15. Ways to shape dough Cloverleaf Rolls Crescent Rolls Parker House Rolls

  16. Tea rings Pretzels Snails Twists Cinnamon Rolls

More Related