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Yeast Bread
What part does each play in the
making of bread?
GLUTEN – provides dough with elasticity
and strength.
Under
developed
gluten
Developed
gluten
YEAST – makes dough rise and gives it it’s
porous texture
Define
HYDRATION
– To Add water
DEHYDRATION
– To remove water
Hydration of dry active yeast
Dry active yeast must
be hydrated with
warm water, not too
hot.
The proper
temperature helps the
yeast give off the
correct amount of
carbon dioxide.
Too
Cold
85°
If the water is too hot,
the balloon doesn’t
inflate at all!
In order to grow yeast needs:
Moisture -- Milk or water
Warmth -- @ 110° F
Food -- sugar
OR
How does each affect the growth
of yeast?
Sugar
– Provides food for the
yeast to grow.
Salt
– Controls the growth of
the yeast.
Four main processes for making
yeast dough:
1.
2.
3.
4.
MIXING
KNEADING & RISING
SHAPING & RISING
BAKING
mixing
Kneading
and rising
Shaping dough
Baking
Yeast Growth
As yeast grows CARBON DIOXIDE
develops causing the dough to rise.
Once multiplying begins
How do you know the bread has
risen enough?
Should double in size
Push two fingers into the dough, if the holes
remain but the top stays smooth and satiny.
Why is the milk scalded then
cooled?
To destroy enzymes that make dough sticky
To allow yeast to grow at optimum temp.
– Too hot of temperature will kill the yeast!
What does kneading do?
1
Develops the gluten so the dough will
stretch and expand.
4
How to knead
2
3
When judging bread look for:
Appearance
– Uniform golden brown
– Smooth rounded top
– Creamy white inside
Crumb
– Cut surface is moist
and springy to touch
Continue …
Texture
– Fine grain
– Porous
Flavor
– Sweet, nut-like wheaty
taste
Ways to shape dough
Cloverleaf Rolls
Crescent
Rolls
Parker
House
Rolls
Tea rings
Pretzels
Snails
Twists
Cinnamon Rolls