1. YEAST BREADS

2. TYPES OF YEAST DOUGH Lean dough
Contains small amounts of sugar and fat, if any. Breads made from lean dough tend to have a chewier texture and larger crumb.

3. Lean Dough https://www.youtube.com/watch?v=VrUdtzXquWk

4. RICH/ENRICHED DOUGH
Enriched dough may have fat, dairy, eggs, or sugar added. It is usually softer and the finished product has a softer texture and smaller crumb. They may be golden in color because of the use of eggs and sugar. Examples: Sandwich breads, sweet rolls, soft rolls and sugar.

5. Cinnamon Rolls

6. TYPES OF FLOUR USED IN BREAD MAKING
All-purpose flour
Does not form as much gluten as bread flour, but gives satisfactory results
Unbleached flour
Flour that has not been chemically bleached/whitened. Has an off-white color
Bread Flour
Produces the strongest, most elastic structure and is used in bread made commercially

7. Whole Wheat Flour (graham flour)
Is made by milling the entire wheat kernel, including the bran and germ
Has a nutty, sweet flavor and brown, flecked color
Products made with whole wheat flour are denser and have less volume
Reduced shelf life because fats in the germ can become rancid during storage

8. How to make flour

9. INGREDIENTS IN BAKED GOODS
Flour Liquid Salt Yeast Fat Sugar Eggs

10. Flour: Gives Structure to bread because of the protein gluten Liquid: Provides moisture Leavening Agent: Yeast, makes bread rise Fat: Tenderness, richness, some flavor Salt: Provides flavor Sugar: Provide flavor and browning

11. SCIENCE PRINCIPLES OF YEAST BREAD
KNEADING
When liquid and flour combine, they form gluten. As the dough is kneaded the gluten strands line up creating a structure where the carbon dioxide bubbles from the yeast are trapped, allowing the dough to rise.

12. Kneading Techniques

13. FERMENTATION
When yeast breaks down sugars, carbon dioxide and alcohol are produced, which causes the bread to rise.

14. The time period that dough rises prior to baking
PROOFING
The time period that dough rises prior to baking

15. OVEN SPRING
The expansion of the carbon dioxide when put into the oven.