1. YEAST BREADS

2. Fermentation – The breakdown of complex molecules by bacteria. The formation of carbon dioxide and alcohol from sugar.

3. Proofing – The process by which carbon dioxide is produced in a yeast dough and the dough rises to double it’s original size.

4. Punching Down – To punch the fist into the center of fermented dough after it has doubled in size.

5. What are three classes of yeast breads and give an example of each. A. Loaf Breads B. Rolls C. Deep-fat fried breads Plain breads, white, whole wheat, cracked wheat & rye Sweet rolls, dinner rolls Doughnuts, crullers, bismarcks

6. At what temperature does yeast work best? Room temperature What happens if the temperature is too high? Too low? Quickly destroyed (dies) Slows down yeast activity

7. What is the purpose of kneading yeast breads? Develops a strong and elastic gluten that will help the dough retain or keep carbon dioxide What happens if you don’t knead it enough? The carbon dioxide is not contained and the bread is heavy and small in volume.

8. Is the microwave a good way to bake yeast breads? Why or why not? No There is no hot air to dry the surface of the bread, no crust will form

9. Identify the different types or forms of the 4 basic ingredients of yeast breads. Two types of flour Two forms of yeast Two kinds of liquid Four types of fat Hard wheat & soft wheat Dry granular & compressed cake Milk and water Shortenings, butter, cooking oils, & margarine