1. 5.00 Analyze preparation and service of yeast breads 5.01 Experiment with the preparation of yeast breads

2. A. Ingredients

3. 1.Flour Spoon into measuring cups 2parts bread flour = 1 part whole grain flour Bread flour Largest amount of gluten Produces the strongest and most elastic gluten

4. 2. Liquids – hydrates dry ingredients

5. Temperature of liquid Dissolve yeast 105 - 115° Mixing dry and liquid ingredients together 120-130 °

6. 3. Fat – increase tenderness Shortening, emulsified shortening oil Margarine Butter

7. structure Emulsified Flavor & color aeration Eggs

8. 5. Sugar Adds a sweet, pleasant flavor to baked products

9. 6. Salt Enhance the product through its own flavor and other ingredients Acts on gluten Results in an acceptable texture

10. 7. Yeasts Compressed yeast Dry active yeast Quick-rise dry yeast

11. 8. Additional ingredients – if added to yeast bread prior to baking then longer baking time is needed

12. B. Leavening Agents

13. 1. Steam Created during baking process Water evaporates to steam and expands Puff pastries and croissants

14. 2. Yeast- development of gluten Gluten gives bread structure Controlled by mixing water and wheat flour The way dough is handled during preparation

15. 3. Baking Soda Must be used with an acid to give off CO 2 Acids such as buttermilk, sour cream, yogurt, honey, fruit juices, fruit and chocolate If recipe calls for 2 teaspoons of baking soda and you only have ½ t of baking soda add 1 t. of cream of tartar.

16. 4. Baking powder Baking soda + cream tartar + cornstarch When mixed with a liquid then releases CO 2 Double acting baking powder – the most CO 2 released during the heat preparation step

17. C. Food Science Principles

18. 1. Kneading Working dough by hand or mixer to develop gluten and evenly distribute ingredients Over kneading (20 minutes) will result in a tough bread product

19. 2. Fermentation Occurs when yeast breaks down sugar into CO2 and alcohol This alcohol evaporates during baking

20. Fermentation Process Complete when dough doubles in size Causes bubbles to develop by covering a bowl placing it in a pan of 98° water

21. Punching the dough Action of turning the sides of the dough into the middle and turning the dough over Maintaining the dough temperature Release some CO2 Introduce oxygenDeveloping gluten

22. 4. Shaping- forms the dough into distinctive shapes Work quickly Shape the pieces in order Use very little flour Place any seams at the bottom Shape loaves

23. 5. Baking – oven temperature and baking times are determined by: Dough type Dough richness Portion size Desired color

24. Causes bread to rise Occurs during first few minutes in baking Oven spring

25. Characteristic of yeast bread Heavy product Caused by too short proofing time Dry & Crumbly Oven temperature is too low Low quality Yeast bread is golden brown with rough crust and interior has chunks of flour

26. Too much volume Too little salt Fruit breads Will have a crack on top because of the moisture of the fruit Protein & Starch Gives baked products structure

27. D. Methods and Principles

28. Rise slowly in the refrigerator Cool rise dough Rise slowly in refrigerator but is not kneaded Refrigerator dough Defrost by microwaving 1 cup of water for 3 to 5 minutes until boiling- creates warm moist atmosphere for the dough Freezer dough

29. High initial cost, use room temperature liquids Bread machine Lack a crisp, brown crust Proof dough – microwave on low power for 1 minute, let stand in oven 15 minutes Microwaving dough Dough is not kneaded Batter method

30. Speeds the mixing time and shortens kneading time Mixer method Fast rising yeast One-rise method Temperature of liquid has to be 105-110° Traditional method

31. 5.02 Adapt yeast bread recipes and products

32. A. Nutritional value 1. Fat Increase tenderness 2. Sugar Browning and flavor

33. 3. Fiber flour 4. Protein and starch Gives yeast bread structure

34. B. Substitutions/variations 1. Eggs/egg products- if added then decrease the amount of liquid by ¼ cup 2. Sugar/sugar substitute 3. Omitting salt – causes the final product to be low volume and rough top

35. 3. Flour Bread flour in yeast bread requires a second rising 4. Additional ingredients Longer rising time is needed Fruit may cause cracks in the top of the bread because of the extra moisture

36. Variations Braided Most difficult for beginners Brioche Special fluted pan

37. Crescent Flattening the dough, cut into triangles and then roll up Cloverleaf Made and baked in a muffin pan