YEAST BREADS

TYPES OF YEAST DOUGH Lean dough Contains small amounts of sugar and fat, if any. Breads made from lean dough tend to have a chewier texture and larger crumb.

Lean Dough https://www.youtube.com/watch?v=VrUdtzXquWk

RICH/ENRICHED DOUGH Enriched dough may have fat, dairy, eggs, or sugar added. It is usually softer and the finished product has a softer texture and smaller crumb. They may be golden in color because of the use of eggs and sugar. Examples: Sandwich breads, sweet rolls, soft rolls and sugar.

Cinnamon Rolls https://www.youtube.com/watch?v=Uh_adOQt_MY

TYPES OF FLOUR USED IN BREAD MAKING All-purpose flour Does not form as much gluten as bread flour, but gives satisfactory results Unbleached flour Flour that has not been chemically bleached/whitened. Has an off-white color Bread Flour Produces the strongest, most elastic structure and is used in bread made commercially

Whole Wheat Flour (graham flour) Is made by milling the entire wheat kernel, including the bran and germ Has a nutty, sweet flavor and brown, flecked color Products made with whole wheat flour are denser and have less volume Reduced shelf life because fats in the germ can become rancid during storage

How to make flour https://www.youtube.com/watch?v=y8vLjPctrcU

INGREDIENTS IN BAKED GOODS Flour Liquid Salt Yeast Fat Sugar Eggs

Flour: Gives Structure to bread because of the protein gluten Liquid: Provides moisture Leavening Agent: Yeast, makes bread rise Fat: Tenderness, richness, some flavor Salt: Provides flavor Sugar: Provide flavor and browning

SCIENCE PRINCIPLES OF YEAST BREAD KNEADING When liquid and flour combine, they form gluten. As the dough is kneaded the gluten strands line up creating a structure where the carbon dioxide bubbles from the yeast are trapped, allowing the dough to rise.

Kneading Techniques https://www.youtube.com/watch?v=5ZqJyalYqKU

FERMENTATION When yeast breaks down sugars, carbon dioxide and alcohol are produced, which causes the bread to rise. https://www.youtube.com/watch?v=HFGJrOHvIb8

The time period that dough rises prior to baking PROOFING The time period that dough rises prior to baking https://www.youtube.com/watch?v=375yAI3LpBk

OVEN SPRING The expansion of the carbon dioxide when put into the oven. https://www.youtube.com/watch?v=i1w09QKf9GU