Yeast Breads
Yeast Breads. Creative Foods. Leavening Agents. Chemical Leavening Agents Baking Soda Needs an acid to react Baking Powder Corn starch, cream of tartar (acid), and baking soda (base) Reacts on own Natural Leavening Agents Yeast Steam Air. Steam.
Yeast Breads
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Presentation Transcript
Yeast Breads Creative Foods
Leavening Agents • Chemical Leavening Agents • Baking Soda • Needs an acid to react • Baking Powder • Corn starch, cream of tartar (acid), and baking soda (base) • Reacts on own • Natural Leavening Agents • Yeast • Steam • Air
Steam • All recipes that contain liquid will produce steam when heated • Pour batters • High oven temperatures • 400 degrees or higher
Air • Incorporated into baked products • Kneading • Folding • Whipping • Sifting • Whipped egg whites • Creaming fat and sugar
Yeast • Microscopic variety of fungus • Dry granular • Greater shelf life • Rehydrated 105*F • Too hot/too cold damages yeast • Compressed cake form • Need refrigerated
Fermentation • Fermentation- yeast converts the complex carbohydrates in the flour into simple sugars that it feeds on • Sugar • Moisture • Warmth • Co2 • Alcohol-evaporates during baking • 80 degrees optimal temperature for growth • Process accelerated • Salt • Process slowed • Cold temperatures • Too much sugar
Steps in preparation of yeast breads: • A.) Ingredients are measured and mixed • Various mixing methods • Yeast is hydrated- 105-115 degrees F • Recipe may indicate to scald milk- warm milk so that it is close, but does not yet boil. • Scalding milk will kill enzymes that interfere with yeast.
Steps in preparation of yeast breads: • B.) Dough is kneaded • Adds more air • Strengthen gluten strands • Mixes all ingredients equally
Steps in preparation of yeast breads: • When have you completed kneading? • Blistered on top • Smooth surface • Don’t see any ingredients • AVOID: tearing because it will rip gluten strands • AVOID: too much flour because it will be too tough to handle
Steps in preparation of yeast breads: • C.) Dough is fermented • Production of CO2 and alcohol • Must be done in a warm area (80 degrees) • When is fermentation complete? • 2x the size, finger indentation remains • If dough is tough, fermentation is not complete • If dough is fermented too much, dough will have a sour smell because of alcohol • *this is also known as RISING
Steps in preparation of yeast breads: • D.) Punching down: • How? Punch with fist in center, fold outside to center, gets air out • Why? Getting rid of CO2, relax gluten strands
Steps in preparation of yeast breads: • E.) Shaping of dough: • Dough may need to be rolled out with pin, shaped into a pan, or cut into desired shape
