YEAST BREADS - PowerPoint PPT Presentation

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YEAST BREADS

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YEAST BREADS 3 CLASSES OF YEAST BREADS Rolls Loaves Deep-fat fried BASIC INGREDIENTS INGREDIENT FUNCTION Flour Body/Structure Yeast Leavening (rise) Liquid Binder ... – PowerPoint PPT presentation

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Title: YEAST BREADS


1
YEAST BREADS
2
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3
3 CLASSES OF YEAST BREADS
  • Rolls
  • Loaves
  • Deep-fat fried

4
BASIC INGREDIENTS
  • INGREDIENT FUNCTION
  • Flour Body/Structure
  • Yeast Leavening (rise)
  • Liquid Binder, moistens
  • Salt Flavor, controls yeast
  • Sugar Flavor, feeds yeast
  • Fat Tenderizes, aids browning
  • Eggs Structure, flavor, richness

5
Characteristics of Yeast
  • Must have warmth, moisture, food
  • Is a living organism
  • Will die if subjected to too much heat

6
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7
Food Science Principles of Yeast Breads
  • Fermentation
  • Yeast breaks down into sugar and energy
  • Longer, slower fermentation better flavor
  • Change the rate of fermentation by
  • Temp of dough
  • Amount of salt
  • Amount of sugar
  • Amount of yeast

8
Food Science Principles Cont.
  • Kneading
  • Distributes yeast throughout dough
  • Develops gluten (proteins in flour)
  • Too much kneading will cause the dough to lose
    flavor after it is baked
  • The dough has been kneaded enough when it
    stretches like bubblegum

9
Food Science Principles Cont.
  • Proofing
  • The rising process the dough puffs up
  • Can speed up process by use of a proof box
  • Shaping
  • Using the hands to mold the dough into the shape
    of loaf or roll that one desires

10
Food Science Principles Cont.
  • Baking/Oven Spring
  • Use correct temperature
  • Choose correct size pans
  • Prepare the pans
  • Bake the product
  • Oven Spring one last jump inn size in the oven
    before the yeast is killed
  • Remove baked product from pans, place on cooling
    rack

11
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12
Proof Box at Home
  • Place a shallow pan of hot water on the lowest
    shelf in the oven (proof box).
  • Turn on the (proof box) to the lowest
    temperature.
  • Place product in the oven (proof box) and allow
    to rise to the proper height.
  • Remove product from oven (proof box).
  • Remove the water from the oven (proof box).
  • Turn temperature to baking temperature, allow to
    rise to that temperature.
  • Place product back into oven to bake.
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