Baking: Yeast Raised Products

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Presentation transcript:

Baking: Yeast Raised Products Single-celled fungi Enzyme zymase: Produces CO2 and alcohol Uses sugar (glucose or fructose) as substrate Four types for baking: Active dry Quick Rise Instant Cake

Baking: Yeast Raised Products Yeast continued… Temperature requirements 105-110°F or 41-43°C for rehydration Must not exceed 140°F (60°C) Requires a food source to multiply Proofing A test for viability before baking Mix with warm H2O and sugar CO2 should be released

Baking: Yeast-Raised Products Flour Different attributes depend upon: Protein content Gluten formation potential Types: Bread flour Cake flour All-purpose flour Whole-wheat flour

Baking: Yeast-Raised Products Flour continued… Bread flour Hard wheat High gluten Strong and elastic Cake flour Soft wheat Low gluten Smooth texture

Baking: Yeast-Raised Products Flour continued… All-purpose flour Slightly weaker than bread flour Multi-purpose Whole-wheat flour Contains gluten

Baking: Yeast-Raised Products Other ingredients Liquids Water Potato cooking water Milk Sugar Facilitates yeast growth Contributes to browning reaction

Baking: Yeast-Raised Products Other ingredients continued… Salt Flavor enhancer Allows gluten to stretch for a larger volume Fat (optional) Increases tenderness by shortening gluten Aids in browning reaction Decreases staling

Baking: Yeast-Raised Products Preparation and Baking Manipulation Protein absorbs H2O Gluten development occurs Fermentation CO2 given off by yeast Aeration of dough results Volume doubles—fermentation is over

Baking: Yeast-Raised Products Preparation and Baking continued… Punching down When size has doubled Relieves stress on gluten strands Squeezes out excess CO2 Proofing Final rising Takes less time than 1st proof More yeast than in 1st proof

Baking: Yeast-Raised Products Preparation and Baking continued… Cooling Let cool before cutting Storage Do not refrigerate! Either freeze (long term) or keep at room temp.