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Published byDarleen Hodges Modified over 8 years ago
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Yeast breads rise 2 times before baking: 1st = after mixing 2nd = after shaping Dough can be put the refrigerator to slow rising time.
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Yeast Leavening agent Flavor and aroma Killed at 140 o.
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Liquid Activates gluten formation Must be correct temp (100 - 115 o ). Too hot = kills yeast Too cold = won’t activate yeast.
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Sugar Feeds the yeast Speeds rising Adds flavor and sweetness Contributes to browning
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Bread flour - strong, higher in protein Cake flour - weak, low gluten, used for delicate baked goods Pastry flour - mid level gluten All purpose - slightly weaker than bread flour, can be used in pastries as well as bread.
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Butter and other fats Adds tenderness and flavor Too much interferes with gluten formation.
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Eggs Emulsifier: keeps the liquid and the fat mixed together. Adds nutrients and color Contributes to tenderness and elasticity.
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Flour - provides structure Wheat flour - ground from the entire wheat kernel White flour - milled from wheat kernel after the bran and germ have been removed.
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