1. Yeast Breads Independent Living II

2. Yeast Breads Yeast not only leavens bread, but also gives it a characteristic flavor and aroma that makes bread one of the world’s favorite foods. Common Types of Yeast breads: Raised coffee cakes, dinner rolls, pizza crusts, doughnuts, sweet rolls, pita bread, English muffins, bagels, white, whole wheat, pumpernickel, rye, French, and Italian.

3. Functions of Ingredients All yeast breads contain flour, liquid, salt, and yeast. In addition they usually include sugar, fat, and eggs. A dough made with water and very little fat is referred to as LEAN dough. A dough made with eggs, sugar, fat, and milk is referred to as RICH dough.

4. Yeast Yeast is a microscopic, single-celled plant that produces the leavening gas CARBON DIOXIDE and ALCOHOL through the process of FERMENTATION. Fermentation is the process that takes place when yeast cells act upon SUGAR to produce carbon dioxide and alcohol.

5. Yeast Yeast cells are affected by the temperature of the liquid. – If temperature is too HOT it will KILL the yeast. – If temperature is too COLD it will SLOW OR RETARD yeast activity. Yeast: Function: LEAVENS AND CREATES A CHARACTERISTIC FLAVOR & AROMA. Requires: FOOD, WARMTH, and LIQUID. Produces: CO 2 and ALCOHOL

6. Yeast LOUIS PASTEUR found yeast was a live fungus. CHARLES FLEISCHMAN brought the strain of yeast we use for baking to the U.S. in 1868. Types of Yeast: Fresh compressed – moist cake, keep REFRIGERATED Dry granular – active dry yeast and rapid rise yeast

7. Flour / Sugar Flour Develops gluten to hold bubbles of CO 2 produced by the yeast. BREAD flour has the highest protein content. Sugar- Provides extra FOOD for the yeast Influences browning, flavor, tenderness, and helps to RETAINS MOISTURE.

8. Fat / Liquid Fat Increases TENDERNESS and FLAVOR Liquid Moistens ingredients Must be WARMED to activate the yeast Examples) water, milk, potato water Milk adds nutrients, creates a softer crust, and increases keeping quality

9. Eggs / Salt Eggs Flavor, richness, color, and improves structure Salt REGULATES the action of yeast and inhibits the action of enzymes. Without salt, dough is STICKY, hard to handle, and rises too fast. Additional ingredients: raisins, nuts, cheese, spices, herbs, etc.

10. Water The best kind of water to use is FILTERED water, not softened or distilled. A simple carbon filter will remove much of chlorine and other substances which would interfere with the development of the yeast in the bread.

11. Stages of Production 1.Mixing – distributes ingredients evenly and develops gluten. 2.Kneading – DEVELOPS AND STRENGTHENS GLUTEN STRANDS 3.Fermenting – rising of dough (also referred to as proofing) – Yeast likes WARM AND HUMID conditions for rising. (Think of a warm summer day.

12. Stages of Production 4.Punching Down – folding and pressing of dough to redistribute gases; helps relax gluten 5.Resting – HELPS DOUGH TO RELAX AND MAKES IT EASIER TO SHAPE.

13. Stages of Production 6.Makeup – shaping and preparing for baking Scaling – dividing into sections, scaled or weighed Rounding – shape into a smoothed round Shaping – smoothly and evenly shape into desired form 7.Panning – PUTTING DOUGH IN PAN FOR PROOFING & BAKING

14. Stages of Production 8.Proofing – final RISING before baking 9.Baking – heat from the oven causes additional VOLUME in raising, kills yeast, and sets the GLUTEN strands. 10.Cooling and Storing: Staling begins very soon after cooling, so use or freeze quickly! Take out of pan IMMEDIATELY to prevent steaming, cool on wire rack Wrap well in moisture-proof wrapping after cooling. HARD CRUSTED breads-- Do not wrap.

15. Vocabulary SCALD – bring milk or liquid to almost the boiling point, destroys enzymes and prevents souring of dough and stickiness OVEN SPRING – rapid rising of bread in the oven due to production and expansion of trapped gases as a result of oven heat (occurs during the first 5-10 minutes of baking). Finger Indentation Test – used to test for DOUBLING of dough

16. Vocabulary STALING – change in texture and aroma of baked goods due to change in structure and loss of moisture. RETARDING – slowing down the fermentation or proofing of yeast dough by refrigeration. Pullman Loaf – dough baked in loaf pans with sliding lids so that slices from the loaf are square, ideal for sandwiches

17. Vocabulary BRIOCHE – rich yeast dough containing large amounts of eggs and butter Rolled in dough – dough containing many layers of fat sandwiched between layers of dough. Hearth bread – A bread that is baked directly on the BOTTOM of the oven, not in a pan.

18. Vocabulary Sourdough Starter – a mixture of flour, water, and yeast allowed to ferment, then used as a starter for bread. EGG WASH – beaten eggs, used to give a shiny brown crust to soft breads and rolls, also used on rich doughs and Danish. Water wash – Brush water on dough in order to create a CRISP, HARD CRUST.

19. Three methods of mixing 1.Straight method- uses steps shown in this power point. 2.______________ method- dough is prepared in two stages. Some yeast, flour, and water are mixed and allowed to ferment for 12 hours. Then the rest of ingredients are added. 3.Short-time method- dough is shaped before fully fermented. Used for soft dinner rolls.

20. What kinds of breads are your favorites?