1. Preparing Yeast Breads

2. Lesson Objectives Improve the quality of whole-grain rich yeast breads. Improved the variety of whole-grain rich yeast breads. Improve the appeal of whole-grain rich yeast breads. 2

3. Yeast Breads: Important Terms Enriched Fortified Pre-sifted Flour Bromated Flour Bleached Unbleached Flour Patent Flour Culinary* *Discussed in a prior lesson 3

4. Important Terms (cont.) Culinary Technique* Gluten Just-In-Time Preparation* Mise en Place (meez-un-plahss)* Proofing Scaling Slashing *Discussed in a prior lesson 4

5. Important Terms (cont.) All-purpose Flour Bread Flour Cake Flour Self-rising Flour Pastry Flour Semolina Flour Whole Wheat or Graham Flour Gluten Flour 5

6. Activity Demonstration: Types of flour identification. 6

7. Types of Grains Whole Grains – Contain entire kernel Bran Germ Endosperm – Example – Brown rice 7 Refined Grains – Bran and germ removed – Loss of vitamins, fiber, iron – Example – White rice

8. Activity Demonstration: – Whole wheat berries – Whole wheat flour – Wheat bran – Wheat germ – All-purpose flour 8

9. Menu Planning Tips Select a variety of breads using whole wheat. Offer whole wheat pasta. Use whole wheat pizza crust. Avoid hydrogenated fats which may contain trans-fats. 9

10. Culinary Techniques Dry ingredients should be weighed; liquid ingredients should be measured. Weighing is more accurate. Follow the yeast bread recipe exactly. Measure ingredients in the largest container – Why? 10

11. Activity Demonstration: Measure and weight of 1 cup of flour. 11

12. Ingredients Flour: – Major ingredient in most recipes. – Contains protein called gluten. – Gluten and liquid form strands that capture air for leavening. 12

13. Ingredients (cont.) Yeast: – Produces carbon dioxide gas enable bread to rise. – Yeast is living organism. – Discard yeast past its expiration date – Types of yeast: Active Dry Instant Compressed 13

14. Ingredients (cont.) Liquid: – Moistens protein. – Types include water and milk. – High temperatures may impact yeast growth. What temperature destroys yeast? 14

15. Ingredients (cont.) Sugar: – Provides food for yeast. – Helps with browning and tenderness. – Improves “keeping quality.” 15

16. Ingredients (cont.) Salt: – Adds flavor. – Controls yeast development. – Firms gluten strands. – May not be omitted to reduce sodium content. 16

17. Ingredients (cont.) Fat: – Should never be reduced to control fat content. – Provides flavor and tenderness. – Improves “keeping quality.” – Butter and margarine cannot be substituted one for one due to moisture content. 17

18. Activity Refer participants to USDA Yeast Roll recipe found in Participant’s Workbook. – What are the preparation steps? 18

19. Straight-Dough Method 1.Scale ingredients 2.Mix 3.Knead 4.Ferment 5.Punch down dough 6.Bench and rest 7.Portion dough 8.Round and shape 9.Bench proof 10.Bake 11.Cool and store 19

20. Video: Straight Dough Method 20

21. Activity Review What Happened to the Bread? handout found in Participant’s Workbook. 21

22. Activity Review the Quality Score Card for Yeast Breads found in the Participant’s Workbook. 22

23. National Food Service Management Institute www.nfsmi.org 800-321-3054 Thank You!