BREAD & YEAST PRODUCTS. BRR. SCALING/MEASURING. In the foods lab we measure our ingredients mostly by volume (i.e. ml, l) However, in a bakery or other large scale kitchen operations, ingredients are weighed or scaled . This is a much more accurate way of determining ingredients.
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In order for gluten to be developed it must first absorb water (or the like) and then as the dough or batter is mixed or kneaded, the gluten forms long, elastic strands.
THE BURGER = PROTEIN OR GLUTEN
When baking, you must be able to control the gluten development or you will wind up with tough, dry cake and tough, hard to chew bread.
Yeast is a microscopic plant and as a living organism, similar to us, it is very sensitive to heat.
Yeast is also a leavening agent that uses the process of FERMENTATION.
FERMENTATION is the process by which yeast acts on carbohydrates and changes them into carbon dioxide gas and alcohol. This release of gas produces the rising action. The ALCOHOL evaporates completely during and immediately after baking.
1. Fresh Yeast
2. Active Dry Yeast
3. Instant Dry Yeast
Chemical name for sugar is sucrose
Double acting – require heat as well for the final reaction