1. YEAST BREADS

2. Ingredients in ALL Yeast Breads Flour Liquid Salt Yeast May also include: –Sugar –Fat –Eggs

3. Flour All Purpose Flour Bread Flour – contains more gliadin & glutenin which produces the strongest and most elastic gluten Whole wheat & nonwheat flours have lower protein content than all purpose

4. Gluten When flour is mixed with liquid and kneaded, the flour develops gluten to support the carbon dioxide produced by the yeast.

5. Liquid Water, milk, buttermilk, juices Temperature of liquid affects yeast cells Traditional yeast breads require warm water –If temperature is too high => will kill yeast –If temperature is too low => slow or stop yeast activity

6. Salt Regulates action of the yeast Inhibits action of certain enzymes in the flour Without salt yeast bread will be sticky & hard to handle. May look moth eaten.

7. Yeast Microscopic, single- celled plant used as a leavening agent in yeast breads Comes in 3 Forms –Compressed yeast- fresh yeast cells, pressed into cakes, must refrigerate –Active Dry yeast- has been dried and made into granules –Fast-rising yeast- highly active yeast strains

8. Yeast For best results… –Use amount specified in recipe –General guideline is: ¾ tsp. active yeast per 1 cup flour ½ tsp. fast-rising per 1 cup flour –Excess yeast will cause dough to rise too quickly, undesirable flavor, texture and appearance

9. Sugar All forms can be used in recipes Influence: –Browning –Flavor –Texture –Provide extra food for the yeast so the dough will rise faster –Too much sugar will make it rise slowly

10. Fat Increases tenderness Optional in some traditional recipes

11. Eggs Add flavor, richness, color & improve structure Considered part of the liquid in yeast bread recipes

12. MIXING METHODS FOR YEAST BREADS Traditional Method: –Dissolve yeast in warm water –Add remaining liquid, sugar, fat, salt & some of the flour –Add remaining flour –Allowed to rise twice 1 st rise 2 nd rise in pan

13. MIXING METHODS FOR YEAST BREADS One-Rise Method –Requires fast rising yeast –After kneading rest only 10 minutes –Shape dough and rise before baking

14. MIXING METHODS FOR YEAST BREADS Mixer Method –Begin by mixing the yeast with some of the flour and all other dry ingredients –Heat liquid and fat together –Add warmed liquids to dry ingredients –Stir in remaining flour –Using mixer shortens kneading time

15. MIXING METHODS FOR YEAST BREADS Batter Method –No knead method –Use less flour –Requires 2 rising periods

16. Time Saving Techniques Cool-rise & Refrigerator Dough- rise slowly in the refrigerator –Ready to bake 2-24 hours Freezer Dough –Freeze before or after shaping

17. Food Science Principles Kneading – develops most of gluten Fermentation-yeast acts on sugars to form alcohol and carbon dioxide –Should be double in size during fermentation Punching the dough- –After 1 st rising punch it down to release some of carbon dioxide Shaping Baking- gas cells expand, walls of dough get set

18. Pizza Dough Knead using dough hook Use shortening to grease the bowl. Use non stick spray for plastic wrap Label and bring to counter Don’t forget extra ingredients tomorrow