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 FLOUR STRUCTURE, FORMS GLUTEN YEAST LEAVENING AGENT LIQUID MOISTEN SALT FLAVOR SUGAR FOOD FOR THE YEAST FAT TENDERNESS AND RICHNESS EGGS STRUCTURE, FLAVOR, RICHNESS

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.

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.

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.

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.