Download Preparation and Techniques for Making Yeast Breads and more Study notes Humanities in PDF only on Docsity! 1 Yeast Breads FCS 1120 Preparation of Yeast Breads When breads are leavened with carbon dioxide produced by baker’s yeast, they are known as yeast breads. Baker’s yeast, or Saccharomyces cerevisiae, is a one-celled fungus that multiplies rapidly at the right temperature and in the presence of a small amount of sugar and moisture. Review the function of ingredients as discussed in the ingredients lecture Basic Ingredients of Yeast Bread Flour proteins (gluten), starch Liquid hydrate proteins, gelatinize starch, sugar salt controls action of yeast Sugar food for yeast Salt flavor Yeast leavener Fat (optional) tenderize Eggs (optional) increase richness 2 Salt Too much salt inhibits yeast activity, reducing the amount of carbon dioxide gas produced and decreasing the volume of the loaf. Refer to text for details on each method Techniques for Making Yeast Bread Mixing Methods Straight Dough Sponge Batter Rapid Mix Stages of Bread Making Mixing Kneading Fermentation Punch Down / Second Rising Shaping Proofing Baking 5 Preparation of Yeast Breads Punching Down— Second Rising Once the dough has risen to double its size, it is punched down and left to rise a second time. Shaping After the bread has risen, it is ready for shaping. (For complete picture list refer to p. 438) 6 Preparation of Yeast Breads Oven spring: The quick expansion of dough during the first ten minutes of baking, caused by expanding gases. Varieties of Yeast Breads The simplest yeast bread is made from: Flour Water Yeast This basic formula has evolved into more complicated varieties. Varieties that include loaf breads: White Whole-wheat Sourdough Malt bread Varieties of Yeast Breads Other varieties include: Rolls Pita bread Bagels English muffins Pizza crust Raised doughnuts Specialty breads 7 Storage of Yeast Breads Fresh If it is not going to be consumed right away, it should be completely cooled before being wrapped and stored in a dry, cool place at room temperature. Unfortunately, staling starts as soon as the bread leaves the oven. Staling is best prevented by keeping the bread away from air. Several techniques include: Wrapping breads in plastic or paper bags Adding moisture retainers such as fat or sugar And/or freezing Testing for doneness Time and color (should be golden brown) Tap on top of bread (should sound hollow) Remove from pans and cool on wire rack to prevent sogginess
