1. FACS
Yeast Breads

2. BREAD is a staple food prepared by baking a dough of flour and water.

3. Identify and prepare yeast breads
Lean Dough: Contains only relatively small amounts of sugar and fat. Bread tends to be chewier inside and crisp crust.
Ex: Hard Rolls, French bread, bagels.
Enriched Dough: has fat, dairy, eggs or sugar added. Golden in color. Crust is soft.
Ex: sandwich breads, soft rolls, braided

4. Mixing Methods
Straight Dough: all ingredients are placed into mixer at once.
Modified straight-dough: Add ingredients in steps:
Hydrate yeast and add flour
Add liquid ingredients and sweeteners
Mix the dough until all the flour is moistened.
Add additional butter
Continue to mix and knead dough.
Sponge Method:
Combines 1/3 to ½ of the recipes total liquid with all the yeast and enough flour to make very loose dough(sponge). When the dough has doubled in size the rest of ingredients are added

5. Identify ingredients in yeast breads and their functions
Flour
Yeast
Liquid
Salt
Sugar
Fat
Eggs

6. Flour & Yeast
Flour: is the most basic and important ingredient in bread. When protein in the flour comes in contact with liquid and is kneaded, it produces gluten.
Yeast: primary purpose to ferment. Yeast eats sugar and produce alcohol and carbon dioxide. Yeast are living organisms.

7. Liquid: waters main function in bread baking is to hydrate other ingredients. Flour mixes with water and combines protein with gluten.

8. Eggs Salt Adds protein, color, structure, richness and leavening.
Enhances flavor and controls fermentation .

9. Fats Sugar Provide flavor and tenderness and color.
Also affect the crumb of the bread.
helps with fermentation of yeas.
Sugar leftover after fermentation
is called residual sugar.
Gives sweet taste.
Carmelizes
Sugar

10. Identify the food science principles of yeast breads.
Fermentation
Kneading
Proofing
Shaping
Baking/Oven Spring

11. Proofing Fermentation
The time period that dough
rises prior to baking.
Fermentation
When sugars breaks down sugars the production of C02 is produced. Causes the bread to rise.

12. Kneading
Kneading: When liquid and flour combine, they form gluten. As the dough is kneaded the gluten strands line up creating a structure where CO2 bubbles from the yeast is trapped, allowing dough to rise.

13. Shaping
Preparing dough for its intended purpose – rolls, loaves, doughnuts, etc.

14. Oven Spring: The final burst of rising just after the bread is put into the oven—due to the increase in heat, CO2 and water vapor that is trapped inside the gluten structures.