What is yeast? Living microorganism-

Yeast Air Balloonsdirections EQ: What are the characteristics of yeast breads? Agenda: Yeast Bread Notes Yeast Air Balloonsdirections

Yeast Bread Air Balloons Make a funnel with paper for your kitchen group. Make sure you label your balloons (Cold water and warm water). Follow your directions. Take the temperature of your water. Clean up your utensils, and measuring cup/spoons You have 20 minutes to complete the activity

Learning Goal: I understand quick breads and yeast breads. 0: I don’t understand quick breads and yeast breads. 1: I understand some of quick breads and yeast breads. 2: I understand a majority of quick breads and yeast breads. 3: I understand quick breads and yeast breads. 4: I understand quick breads and yeast breads, and am able to demonstrate it while cooking at home.

3 Things that are needed for yeast to grow: Food warmth moisture

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

Flour Yeast Liquid Salt Sugar Fat Eggs What is the purpose of the following ingredients in a yeast bread? Flour Yeast Liquid Salt Sugar Fat Eggs

INGREDIENTS AND FUNCTIONS IN A YEAST BREAD

Based on the water temperatures (number 9 on notes), what is the optimal temperature of water for dry yeast reconstituted with water and sugar? Use a text-based frame to write your answer.

careful when adding the yeast? If other ingredients are too hot, How does the water temperature affect the growth of yeast? Hot-Kills the yeast Cold-Slows the growth of the yeast Why do you need to be careful when adding the yeast? If other ingredients are too hot, it can kill the yeast

What is the optimal water temperature for the yeast to successfully grow? 105-115 degrees

Food Science Principles of Yeast Breads Yeast Bread Video • 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.

What is the ripe test? Put 2 fingers in the middle of the dough If your imprint remains, its ready to bake

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.