1. What is yeast?
Living microorganism-

2. Yeast Air Balloonsdirections
EQ: What are the characteristics of yeast breads?
Agenda:
Yeast Bread Notes
Yeast Air Balloonsdirections

3. Yeast Bread Air Balloons
Make a funnel with paper for your kitchen group.
Make sure you label your balloons (Cold water and warm water).
Follow your directions.
Take the temperature of your water.
Clean up your utensils, and measuring cup/spoons
You have 20 minutes to complete the activity

4. Learning Goal: I understand quick breads and yeast breads.
0: I don’t understand quick breads and yeast breads.
1: I understand some of quick breads and yeast breads.
2: I understand a majority of quick breads and yeast breads.
3: I understand quick breads and yeast breads.
4: I understand quick breads and yeast breads, and am able to demonstrate it while cooking at home.

5. 3 Things that are needed for yeast to grow:
Food
warmth
moisture

6. CLASSES OF BREADS • Yeast breads can be broken up into 3 classes:
– Rolls
• Dinner Rolls
– Loaves
– Deep-fat Fried
• Doughnuts

7. Flour Yeast Liquid Salt Sugar Fat Eggs
What is the purpose of the following ingredients in a yeast bread?
Flour
Yeast
Liquid
Salt
Sugar
Fat
Eggs

8. INGREDIENTS AND FUNCTIONS
IN A YEAST BREAD

9. Based on the water temperatures
(number 9 on notes), what is the
optimal temperature of water
for dry yeast reconstituted with
water and sugar? Use a text-based
frame to write your answer.

10. careful when adding the yeast? If other ingredients are too hot,
How does the water temperature affect the growth of yeast?
Hot-Kills the yeast
Cold-Slows the growth of the yeast
Why do you need to be
careful when adding the yeast?
If other ingredients are too hot,
it can kill the yeast

11. What is the optimal water temperature for the yeast to successfully grow?
degrees

12. Food Science Principles of Yeast Breads Yeast Bread Video
• Kneading:
– Enables the yeast to be distributed throughout the dough.
– Helps the proteins in the flour to develop gluten.
– Too much kneading will cause dough to loose flavor after being baked.
– Stretch test:
• Stretch dough to see if it has been kneaded long enough.
– It should resemble bubblegum.

13. What is the ripe test? Put 2 fingers in the middle of the dough
If your imprint
remains, its
ready to bake

14. Food Science Principles of Yeast Breads Cont.
• Proofing:
– Period of leavening of dough preceding baking.
– Usually let dough proof/raise until it doubles in size.