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DRY ACTIVE YEAST PowerPoint Presentation
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DRY ACTIVE YEAST

DRY ACTIVE YEAST

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DRY ACTIVE YEAST

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  1. Bellwork: (Questions) 12-2-131. Some of you will be making homemade pizza dough for your next lab. Anticipate and write 3 ingredients you think you will need for the pizza dough.2. You will be using 1 ingredient that breaks down sugars into gas which are necessary for the rising process. It gets its distinctive aroma and flavor from this process. Predict what the ingredient is.

  2. Saccharomyces cerevisiae is a species of yeast. It is perhaps the most useful yeast, having been instrumental to winemaking, baking and brewing since ancient times. It is believed that it was originally isolated from the skin of grapes (one can see the yeast as a component of the thin white film on the skins of some dark-colored fruits such as plums; it exists among the waxes of the cuticle). It is one of the most intensively studied eukaryotic model organisms in molecular and cell biology, much like Escherichia coli as the model bacterium. It is the microorganism behind the most common type of fermentation. S. cerevisiae cells are round to ovoid, 5–10 micrometres in diameter. It reproduces by a division process known as budding. Many proteins important in human biology were first discovered by studying their homologs in yeast; these proteins include cell cycle proteins, signaling proteins, and protein-processing enzymes. Saccharomyces cerevisiae is currently the only yeast cell that is known to have Berkeley bodies present, which are involved in particular secretory pathways. Fermentation is a metabolic process converting sugar to acids, gases and/or alcohol using yeast or bacteria

  3. DRY ACTIVE YEAST • Has most of its moisture removed by hot air, which leaves granules of dormant yeast that means what? ‘Sleeping’ – Dry yeast must be reactivated in liquid that is between 100 - 110 degrees before being added to other ingredients.

  4. Fast Pizza Crust Ingredients Preparation Pour warm water into a mixing bowl and sprinkle yeast onto water. Then sprinkle sugar onto the yeast & mix. Let sit while mixing the next set of ingredients. (5 min or until yeast foams) In mixer, mix salt and 1 cup of flour. Pour in the yeastmixture, honey & 1 T oil& mix in mixer with dough hook. Add remaining 1 cup flour in small amounts. Add enough flour & mix to clean the side of the mixing bowl. May need extra flour. Sometimes need 3 cups. Remove dough from bowl & knead a couple times. (Need a bit of flour for prep table) Shape by hand and form a ball. Place dough ball back into your mixing bowl greased with additional 1 T oil. Cover and let rest on top of oven for 10-15 minutes. (Label your bowl) Then roll out/stretch onto lightly floured surface into pizza crust the size of the pan. • 1 C Warm water (100-110 degrees) • 1 T of yeast • 1 t sugar • 1 t Salt • 2 C Flour • 1T Oil • 1 T Honey

  5. Optional Flavored Pizza Dough: • Stir 1 tablespoon chopped fresh oregano in with the flour and proceed as directed above. You may also substitute any other seasoning to add flavor to your dough.

  6. Use ladle or sauce spoon to spread pizza sauce Pour sauce directly on middle of the dough and use your ladle in a circular motion to evenly distribute sauce. DO NOT sauce all the way to the edge!

  7. Use 1 C measuring cup to add cheese.Start near the edge and sprinkle lightly in a circle motion working your way to the middle.

  8. Use 12, 4, 8 clock method to add pepperoni.

  9. Clock Method