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YEAST BREADS . LEAVENING AGENTS Makes a baked product rise. 1. Air - Air is created by sifting, creaming together sugar & fat, whipping. 2. Steam 3. Baking powder 4. Baking soda 5. Yeast. LEAVENING AGENTS Makes a baked product rise.

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leavening agents makes a baked product rise
LEAVENING AGENTSMakes a baked product rise.

1. Air- Air is created by sifting, creaming together sugar & fat, whipping.

2. Steam

3. Baking powder

4. Baking soda

5. Yeast

leavening agents makes a baked product rise1
LEAVENING AGENTSMakes a baked product rise.
  • What is the difference between baking soda and baking powder?
    • Baking soda is pure sodium bicarbonate. When baking soda is combined with moisture and an acidic ingredient, the resulting chemical reaction produces bubbles of carbon dioxide that expand under oven temperatures, causing the baked good to rise.
    • Baking powder contains sodium bicarbonate, but it includes the acidifying agent already (cream of tartar).
yeast breads1
YEAST BREADS
  • Yeast breads use YEAST as a leavening agent.
  • Yeast needs warmth, food and moisture to grow.
  • Small amounts of sugar speeds the activity of yeast. (too much sugar will inhibit yeast activity)
  • Salt inhibits the speed of yeast activity.
yeast breads2
YEAST BREADS

Temperature and yeast

  • 50 degrees-yeast begins to activate
  • 78-82 degrees-yeast produces the most gas
  • 120 degrees-yeast begins to die
  • 143 degrees-yeast is useless for baking.
yeast breads3
YEAST BREADS

KNEADING DOUGH

  • Kneading dough develops gluten to give the dough shape.
  • Gluten- a protein in flour.
  • If you stir wet flour mixture a little, gluten develops a little and bread is tender.
  • If you stir (knead) wet flour mixture a lot, gluten develops a lot and the bread is tough.
    • You only want to stir/mix quick breads a little to form a small amount of gluten
    • You want to stir/mix (knead) yeast breads a lot to form a large amount of gluten.
yeast breads4
YEAST BREADS
  • You may knead bread by hand or with your dough hook on the electric mixer.
  • Kneading dough by hand:
    • Fold
    • Push
    • Turn
    • Repeat
yeast bread baking basics dvd questions
YEAST BREAD BAKING BASICS DVD QUESTIONS
  • Why is it important for the water to be the correct temperature to mix yeast?
  • What do fats do in yeast breads?
  • Name 2 types of flour available for making bread?
  • What does kneading do for the bread?
  • How can you tell if you have kneaded bread long enough?
  • What purpose does sugar serve to yeast bread?
yeast bread baking basics dvd answers
YEAST BREAD BAKING BASICS DVD ANSWERS
  • Why is it important for the water to be the correct temperature to mix yeast?

- Yeast is a living organism and if the water is too hot it will kill the yeast and the dough will not rise.

  • What do fats do in yeast breads?
  • - Fats make breads soft and tender.
slide10

Rye, soy, whole wheat, rice, all-purpose, bread flour.

  • Name 2 types of flour available for making bread?
  • What does kneading do for the bread?
  • It forms gluten. It makes the dough smooth and elastic.
  • How can you tell if you have kneaded bread long enough?

- When an indentation in the center of the bread stays in place.

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What purpose does sugar serve to yeast bread?

- Sugar acts as food for the yeast.

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