Chapter 7 Yeast Breads On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458

Yeast A living organism, one-celled fungus, with various strains present virtually everywhere. It feeds on carbohydrates present in starches and sugars in bread dough, converting them to carbon dioxide and ethanol during fermentation: –Yeast + carbohydrates = alcohol + carbon dioxide On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458

Yeast Carbon dioxide is trapped in the dough, leavening the bread while the alcohol evaporates. Yeast is very sensitive to temperature and moisture. Salt inhibits the growth of yeast and controls the dough’s rise. On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458

Yeast Bakers yeast is available in three forms: –Compressed, a mixture of yeast and starch with approximately 70% moisture content; it must be kept refrigerated. –Active dry, with virtually no moisture, dormant and can be stored without refrigeration for months. –Instant dry can be added directly to dry ingredients in a bread formula without rehydrating. On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458

Production Stages for Yeast Breads Production is divided into 10 stages: –Scaling the ingredients –Mixing and kneading the dough –Fermenting the dough –Punching down the dough –Portioning the dough –Rounding the portions –Make-up: Shaping the portions –Proofing the products –Baking the products –Cooling and storing the finished products On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458

Production Stages for Yeast Breads Yeast breads mixing methods are either: –direct or –pre fermentation, where dough is mixed in several stages: Sponge Old dough Sourdough starter On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458

Production Stages for Yeast Breads Fermentation is divided into two stages: –Bulk, where the entire mass rises before shaping –Proofing, the rise given to shaped yeast just prior to baking Fermentation time is controlled by three factors: –Ingredients –Dough temperature –Room temperature On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458

Qualities of Bread Bread is judged by: –External and internal appearance –Flavor –Aroma –Keeping properties On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458

Convenience Products Bread bases are dry blends of specialty ingredients that must be added to a scratch formula or a mix. Powdered sourdough starters give bread a tangy flavor. Frozen dough enables restaurant operators to offer freshly baked bread. Parbaked bread is solidified, unbrowned flash-frozen bread dough. On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458