1. Baking: Yeast Raised Products
Single-celled fungi
Enzyme zymase:
Produces CO2 and alcohol
Uses sugar (glucose or fructose) as substrate
Four types for baking:
Active dry
Quick Rise
Instant
Cake

2. Baking: Yeast Raised Products
Yeast continued…
Temperature requirements
°F or 41-43°C for rehydration
Must not exceed 140°F (60°C)
Requires a food source to multiply
Proofing
A test for viability before baking
Mix with warm H2O and sugar
CO2 should be released

3. Baking: Yeast-Raised Products
Flour
Different attributes depend upon:
Protein content
Gluten formation potential
Types:
Bread flour
Cake flour
All-purpose flour
Whole-wheat flour

4. Baking: Yeast-Raised Products
Flour continued…
Bread flour
Hard wheat
High gluten
Strong and elastic
Cake flour
Soft wheat
Low gluten
Smooth texture

5. Baking: Yeast-Raised Products
Flour continued…
All-purpose flour
Slightly weaker than bread flour
Multi-purpose
Whole-wheat flour
Contains gluten

6. Baking: Yeast-Raised Products
Other ingredients
Liquids
Water
Potato cooking water
Milk
Sugar
Facilitates yeast growth
Contributes to browning reaction

7. Baking: Yeast-Raised Products
Other ingredients continued…
Salt
Flavor enhancer
Allows gluten to stretch for a larger volume
Fat (optional)
Increases tenderness by shortening gluten
Aids in browning reaction
Decreases staling

8. Baking: Yeast-Raised Products
Preparation and Baking
Manipulation
Protein absorbs H2O
Gluten development occurs
Fermentation
CO2 given off by yeast
Aeration of dough results
Volume doubles—fermentation is over

9. Baking: Yeast-Raised Products
Preparation and Baking continued…
Punching down
When size has doubled
Relieves stress on gluten strands
Squeezes out excess CO2
Proofing
Final rising
Takes less time than 1st proof
More yeast than in 1st proof

10. Baking: Yeast-Raised Products
Preparation and Baking continued…
Cooling
Let cool before cutting
Storage
Do not refrigerate!
Either freeze (long term) or keep at room temp.