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Glencoe Culinary Essentials Chapter 27 Yeast Breads and Rolls 1 Contents Chapter 27 Yeast Breads and Rolls Section 27.1 Yeast Dough Basics Section 27.2.

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Presentation on theme: "Glencoe Culinary Essentials Chapter 27 Yeast Breads and Rolls 1 Contents Chapter 27 Yeast Breads and Rolls Section 27.1 Yeast Dough Basics Section 27.2."— Presentation transcript:

1 Glencoe Culinary Essentials Chapter 27 Yeast Breads and Rolls 1 Contents Chapter 27 Yeast Breads and Rolls Section 27.1 Yeast Dough Basics Section 27.2 Yeast Dough Production

2 Glencoe Culinary Essentials Chapter 27 Yeast Breads and Rolls Chapter 27 Yeast Breads and Rolls 2 Breads are usually a part of every meal. Learn about the characteristics of quality yeast products to plan a variety of menu accompaniments. Section 27.1 Yeast Dough Basics

3 Glencoe Culinary Essentials Chapter 27 Yeast Breads and Rolls Chapter 27 Yeast Breads and Rolls 3 Content Vocabulary Academic Vocabulary leavens peel starter hard lean dough crust chemical dough conditioners soft medium dough sweet rich dough rolled-in fat yeast dough gipfels Danish pastry dough tempted notable

4 Glencoe Culinary Essentials Chapter 27 Yeast Breads and Rolls Chapter 27 Yeast Breads and Rolls 4 Content Vocabulary Academic Vocabulary

5 Glencoe Culinary Essentials Chapter 27 Yeast Breads and Rolls Chapter 27 Yeast Breads and Rolls 5 Yeast breads are made from dough Successful yeast doughs: balance the leavening agent with gluten, water, and flour. are handled properly while being prepared. Yeast Dough Ingredients

6 Glencoe Culinary Essentials Chapter 27 Yeast Breads and Rolls Chapter 27 Yeast Breads and Rolls 6 Make sure which form of yeast is called for in the formula. Too much or too little yeast will affect the breads fermentation. Yeast Dough Ingredients

7 Glencoe Culinary Essentials Chapter 27 Yeast Breads and Rolls Chapter 27 Yeast Breads and Rolls 7 Regular yeast doughs are prepared by combining yeast with the other ingredients in one mixture. Regular Yeast Doughs

8 Glencoe Culinary Essentials Chapter 27 Yeast Breads and Rolls Chapter 27 Yeast Breads and Rolls 8 Describe the three most common types of regular yeast doughs. Hard Lean DoughsConsists of 0-1% fat and sugar; yields products with a relatively dry, chewy crumb and hard crust Soft Medium Doughs Consists of 6-9% fat and sugar; produces products with a soft crumb and crust; dough is elastic and tears easily Sweet Rich Doughs Consists of up to 25% fat and sugar; produces items with a soft, heavy structure; dough is moist and soft Yeast DoughDescription Regular Yeast Doughs

9 Glencoe Culinary Essentials Chapter 27 Yeast Breads and Rolls Chapter 27 Yeast Breads and Rolls 9 Yeast dough production requires proper mixing and careful preparation. A baker must learn to avoid common causes of failure when preparing yeast doughs. Section 27.2 Yeast Dough Production

10 Glencoe Culinary Essentials Chapter 27 Yeast Breads and Rolls Chapter 27 Yeast Breads and Rolls 10 Content Vocabulary Academic Vocabulary straight-dough method modified straight- dough method sponge method preferment let down continuous bread- making punching rounded bench box critical correspond bench rest shaping seams pan loaf free-form loaf pan proof wash slash dock oven spring

11 Glencoe Culinary Essentials Chapter 27 Yeast Breads and Rolls Chapter 27 Yeast Breads and Rolls 11 Steps to making most yeast breads: 1.scaling ingredients 2.mixing and kneading 3.fermentation 4.dividing dough 5.rounding dough 6.bench rest Yeast Dough Preparation 7.shaping dough 8.panning dough 9.final proofing 10.baking dough 11.cooling dough 12.packaging dough

12 Glencoe Culinary Essentials Chapter 27 Yeast Breads and Rolls Chapter 27 Yeast Breads and Rolls 12 Describe the three basic methods for mixing yeast dough. Straight-Dough Method Mix all ingredients together in a single step, either by hand or by a bench mixer Modified Straight- Dough Method Breaks the straight-dough method into steps; used to prepare rich doughs Sponge Method Allows yeast to develop separately before being mixed with other ingredients; has a more intense flavor and airy texture Mixing MethodDescription Yeast Dough Preparation

13 Glencoe Culinary Essentials Chapter 27 Yeast Breads and Rolls Chapter 27 Yeast Breads and Rolls 13 Scaling: accurate measurement of all ingredients use a bakers scale scale each ingredient separately weight and volume are not the same unit of measurement Stages of Making Yeast Dough

14 Glencoe Culinary Essentials Chapter 27 Yeast Breads and Rolls Chapter 27 Yeast Breads and Rolls 14 Mixing and Kneading: ensures even yeast distribution, gluten development do not overmix, or dough will break down Stages of Making Yeast Dough

15 Glencoe Culinary Essentials Chapter 27 Yeast Breads and Rolls Chapter 27 Yeast Breads and Rolls 15 Fermentation: yeast converts the sugars in dough into alcohol; trapped gasses cause dough to rise punch dough to aid in fermentation fermentation is done when dough has doubled in size Stages of Making Yeast Dough

16 Glencoe Culinary Essentials Chapter 27 Yeast Breads and Rolls Chapter 27 Yeast Breads and Rolls 16 Dividing Dough: commercial formulas give portion size by weight use a bench scraper to cut dough work quickly, and keep large mass of dough covered to avoid drying Stages of Making Yeast Dough

17 Glencoe Culinary Essentials Chapter 27 Yeast Breads and Rolls Chapter 27 Yeast Breads and Rolls 17 Rounding Dough: shape divided dough into smooth balls avoids dough losing too much carbon dioxide without rounding, dough will rise and bake unevenly Bench Rest: allows gluten to relax makes dough light, soft, easy to work with Stages of Making Yeast Dough

18 Glencoe Culinary Essentials Chapter 27 Yeast Breads and Rolls Chapter 27 Yeast Breads and Rolls 18 Shaping Dough: work quickly, shape pieces in order, use very little flour place any dough edges at the bottom of the product Panning Dough: each formula specifies the size and type of pan, and how it should be prepared Stages of Making Yeast Dough

19 Glencoe Culinary Essentials Chapter 27 Yeast Breads and Rolls Chapter 27 Yeast Breads and Rolls 19 Final Proofing: requires higher temperature and humidity levels than for fermentation length of final proofing time depends on the type of dough Stages of Making Yeast Dough proofing Final fermentation stage that allows the leavening action of yeast to achieve its final strength before yeast cells are killed by hot oven temperatures.

20 Glencoe Culinary Essentials Chapter 27 Yeast Breads and Rolls Chapter 27 Yeast Breads and Rolls 20 Preparation before baking Slashing with a sharp knife or razor can sometimes be used on the top of a loaf such as a french baguette in order to let gases escape

21 Glencoe Culinary Essentials Chapter 27 Yeast Breads and Rolls Chapter 27 Yeast Breads and Rolls 21 Oven temperature and baking time are determined by: dough type dough richness portion size desired color Baking Yeast Dough What do you think could happen if you use the wrong baking temperature?

22 Glencoe Culinary Essentials Chapter 27 Yeast Breads and Rolls Chapter 27 Yeast Breads and Rolls 22 Stages of baking: 1.oven spring 2.structure develops 3.crust formed 4.finished product Baking Yeast Dough oven spring Final leavening effort, occurring before internal temperatures become hot enough to kill the yeast cells. For some breads ovens that inject steam are used to incrase the crustiness of outside of the bread.

23 Glencoe Culinary Essentials Chapter 27 Yeast Breads and Rolls Chapter 27 Yeast Breads and Rolls 23 Once a yeast dough product is removed from the oven, it must be cooled and stored properly: remove yeast products from pans immediately place yeast products on cooling racks or screens; rolls may be left on baking sheets cool yeast products completely before slicing or wrapping Cooling, Storage, and Serving

24 Glencoe Culinary Essentials Chapter 27 Yeast Breads and Rolls Chapter 27 Yeast Breads and Rolls 24 Explain the causes of these common problems when baking with yeast. Poor ShapeToo much liquid; improper shaping; incorrect proofing; too much steam in oven Blisters on Crust Too much liquid; improper fermentation Top Crust Separates from the Loaf Poorly shaped; top not slashed; dough dried out during proofing; lack of moisture in oven ProblemExplanation Cooling, Storage, and Serving Large Holes in CrumbToo much yeast; dough overkneaded; inadequate punching Poor FlavorImproper fermentation; inferior, spoiled, or rancid ingredients

25 Glencoe Culinary Essentials Chapter 27 Yeast Breads and Rolls Chapter 27 Yeast Breads and Rolls 25 Chapter Summary Section 27.1 Yeast Dough Basics Yeast breads are made from dough, a mixture of flour, water, salt, yeast and other ingredients. Yeast dough products are classified according to the type of dough used to produce them.

26 Glencoe Culinary Essentials Chapter 27 Yeast Breads and Rolls Chapter 27 Yeast Breads and Rolls 26 Chapter Summary Section 27.2 Yeast Dough Production Regular yeast dough is first kneaded thoroughly, by machine or by hand, and then fermented. Lack of interaction between ingredients can cause failure.

27 Glencoe Culinary Essentials Chapter 27 Yeast Breads and Rolls Chapter 27 Yeast Breads and Rolls 27 Review Start Do you remember the vocabulary terms from this chapter? Use the following slides to check your knowledge of the definitions. The slides in this section include both English and Spanish terms and definitions.

28 Glencoe Culinary Essentials Chapter 27 Yeast Breads and Rolls Chapter 27 Yeast Breads and Rolls 28 Show Definition Causes dough to rise.Causan que la masa se expanda. leavenslevanduras

29 Glencoe Culinary Essentials Chapter 27 Yeast Breads and Rolls Chapter 27 Yeast Breads and Rolls 29 Show Definition A wooden board that a baker uses to slide breads onto the oven floor or hearth. Una tabla de madera que un panadero utiliza para colocar pan dentro del horno o la chimenea. peelpala de pan

30 Glencoe Culinary Essentials Chapter 27 Yeast Breads and Rolls Chapter 27 Yeast Breads and Rolls 30 Show Definition A mixture of flour, yeast, sugar, and a warm liquid that begins the leavening action. Una mezcla de agua caliente, harina, levadura y azúcar que comienza el proceso de fermentación. starteractivador

31 Glencoe Culinary Essentials Chapter 27 Yeast Breads and Rolls Chapter 27 Yeast Breads and Rolls 31 Show Definition A basic yeast dough often made solely from flour, water, salt, and yeast. Una masa básica de levadura, a menudo hecha sólo de harina, agua, sal y levadura. hard lean dough masa delgada y firme

32 Glencoe Culinary Essentials Chapter 27 Yeast Breads and Rolls Chapter 27 Yeast Breads and Rolls 32 Show Definition The outer surface of a bread or roll. La superficie exterior de un pan o pancito. crustcorteza

33 Glencoe Culinary Essentials Chapter 27 Yeast Breads and Rolls Chapter 27 Yeast Breads and Rolls 33 Show Definition Substances that are added to hard lean doughs to strengthen the glutens that give hard lean dough products their dense structure. Una sustancia que se añade a la masa dura para fortalecer los glútenes que le dan la estructura densa. chemical doughacondicionador conditionersquímico para la masa

34 Glencoe Culinary Essentials Chapter 27 Yeast Breads and Rolls Chapter 27 Yeast Breads and Rolls 34 Show Definition A dough that produces items with a soft crumb and crust. Una masa que produce productos con una corteza blanda. soft medium doughharina medio blanda

35 Glencoe Culinary Essentials Chapter 27 Yeast Breads and Rolls Chapter 27 Yeast Breads and Rolls 35 Show Definition A soft, heavy dough that incorporates up to 25% of both fat and sugar. Una masa suave, pero muy fuerte, ya que incorpora hasta un 25% tanto de grasa como de azúcar. sweet rich doughmasa muy dulce

36 Glencoe Culinary Essentials Chapter 27 Yeast Breads and Rolls Chapter 27 Yeast Breads and Rolls 36 Show Definition A dough made of many thin, alternating layers of fat and dough. Una masa hecha con muchas capas delgadas, alternando capas de grasa y masa. rolled-in fat yeastmasa con grasa doughenrollada

37 Glencoe Culinary Essentials Chapter 27 Yeast Breads and Rolls Chapter 27 Yeast Breads and Rolls 37 Show Definition Tighter half circles made by Swiss and German bakers in croissant dough. Semi-círculos que preparan los panaderos suizos y alemanes en masa de croissant; son más apretados que los croissants. gipfels

38 Glencoe Culinary Essentials Chapter 27 Yeast Breads and Rolls Chapter 27 Yeast Breads and Rolls 38 Show Definition Dough that is sweeter and richer than croissant dough. Masa que es más dulce y más sustanciosa que la masa del croissant. Danish pastry doughmasa para panecillo danés

39 Glencoe Culinary Essentials Chapter 27 Yeast Breads and Rolls Chapter 27 Yeast Breads and Rolls 39 Show Definition Mixing all the ingredients together in a single step. Mezclar todos los ingredientes en un solo paso. straight-doughmétodo básico para methodmasa

40 Glencoe Culinary Essentials Chapter 27 Yeast Breads and Rolls Chapter 27 Yeast Breads and Rolls 40 Show Definition Method that breaks the straight-dough method into steps. Método que divide en pasos el método básico de la masa. modified straight-método modificado dough methodpara masa

41 Glencoe Culinary Essentials Chapter 27 Yeast Breads and Rolls Chapter 27 Yeast Breads and Rolls 41 Show Definition Dough preparation method that allows the yeast to develop separately before it is mixed with the other ingredients. Método de preparación de una masa que permite que la levadura se desarrolle por separado antes de que se mezcla con los otros ingredientes. sponge methodmétodo para esponjar

42 Glencoe Culinary Essentials Chapter 27 Yeast Breads and Rolls Chapter 27 Yeast Breads and Rolls 42 Show Definition The process of removing a portion of the dough. It is kept dormant for 8 to 24 hours and then added to the next days bread products. El proceso de quitar una porción de la masa que se deja reposar por 8 a 24 horas y luego se le añade, al día siguiente, a los ingredientes con los que se hace el pan. prefermentpre-fermentado

43 Glencoe Culinary Essentials Chapter 27 Yeast Breads and Rolls Chapter 27 Yeast Breads and Rolls 43 Show Definition A condition in which the ingredients in a dough completely break down. Una condición en la que los ingredientes en una masa se descomponen completamente. let down desinflada

44 Glencoe Culinary Essentials Chapter 27 Yeast Breads and Rolls Chapter 27 Yeast Breads and Rolls 44 Show Definition Also called commercial baking, mixing and kneading are done in a spiral mixer. También llamada mezcladora comercial, mezcla y amasa con un mezclador espiral. continuousmáquina para formar breadmakingcontinuamente el pan

45 Glencoe Culinary Essentials Chapter 27 Yeast Breads and Rolls Chapter 27 Yeast Breads and Rolls 45 Show Definition The action of turning the sides of the dough into the middle and turning the dough over. La acción de voltear los lados de la masa hacia el centro y voltearla boca abajo. punchingdoblar la masa

46 Glencoe Culinary Essentials Chapter 27 Yeast Breads and Rolls Chapter 27 Yeast Breads and Rolls 46 Show Definition Dough shaped into smooth balls. Masa en forma de bolas suaves. roundedredondeado

47 Glencoe Culinary Essentials Chapter 27 Yeast Breads and Rolls Chapter 27 Yeast Breads and Rolls 47 Show Definition A covered container in which dough can be placed before shaping. Un recipiente con tapa en el que la masa se puede mantener antes de ser manipulada. bench boxrecipiente para masa

48 Glencoe Culinary Essentials Chapter 27 Yeast Breads and Rolls Chapter 27 Yeast Breads and Rolls 48 Show Definition A time when rounded portions of dough are placed in bench boxes or left covered on the work bench. masa El tiempo en que porciones redondeadas de masa se colocan en recipientes o se ponen cubiertas sobre la mesa de trabajo. bench restreposo de la masa

49 Glencoe Culinary Essentials Chapter 27 Yeast Breads and Rolls Chapter 27 Yeast Breads and Rolls 49 Show Definition To form dough into the distinctive shapes associated with yeast products. Dar a una masa la forma distintiva de los productos de levadura. shapingamoldar

50 Glencoe Culinary Essentials Chapter 27 Yeast Breads and Rolls Chapter 27 Yeast Breads and Rolls 50 Show Definition The places where edges of the dough meet. Los lugares donde los bordes de la masa se unen. seamscostura

51 Glencoe Culinary Essentials Chapter 27 Yeast Breads and Rolls Chapter 27 Yeast Breads and Rolls 51 Show Definition Bread loaves that are rolled and placed, seam down, into prepared loaf pans. Barras de pan que se enrollan y se colocan, con la abertura hacia abajo, en un molde para hacer pan ya preparado. pan loafbarras de pan

52 Glencoe Culinary Essentials Chapter 27 Yeast Breads and Rolls Chapter 27 Yeast Breads and Rolls 52 Show Definition Bread loaves that are shaped by hand, then baked, seam side down, on flat pans or paddles, or directly on a hearth. Panes que son hechos a mano, luego se hornean con la costura hacia abajo, en superficies planas o palas, o directamente al fuego. free-form loafpanes sin forma definida

53 Glencoe Culinary Essentials Chapter 27 Yeast Breads and Rolls Chapter 27 Yeast Breads and Rolls 53 Show Definition Placing dough in the correct type of pan. Colocar la masa en el tipo de molde adecuado. panmodelar

54 Glencoe Culinary Essentials Chapter 27 Yeast Breads and Rolls Chapter 27 Yeast Breads and Rolls 54 Show Definition Final fermentation stage that allows the leavening action of yeast to achieve its final strength before yeast cells are killed by hot oven temperatures. Fase final de fermentación que permite que la acción de la levadura alcance la última resistencia antes de que las células de levadura mueran debido a las altas temperaturas del horno. proofesponjamiento

55 Glencoe Culinary Essentials Chapter 27 Yeast Breads and Rolls Chapter 27 Yeast Breads and Rolls 55 Show Definition Applying a thin glaze of liquid to the doughs surface before baking. Glasear la superficie de la masa con una capa delgada de líquido antes de hornearla. washmojando

56 Glencoe Culinary Essentials Chapter 27 Yeast Breads and Rolls Chapter 27 Yeast Breads and Rolls 56 Show Definition Making shallow cuts in the surface of an item just before baking. Hacer cortes superficiales en la superficie de un artículo justo antes de hornearlo. slashpequeños cortes

57 Glencoe Culinary Essentials Chapter 27 Yeast Breads and Rolls Chapter 27 Yeast Breads and Rolls 57 Show Definition Process of making small holes in the surface of an item before baking. Proceso de hacer pequeños agujeros en la superficie de un alimento antes de hornearlo. dockpicar

58 Glencoe Culinary Essentials Chapter 27 Yeast Breads and Rolls Chapter 27 Yeast Breads and Rolls 58 Show Definition Final leavening effort, occurring before internal temperatures become hot enough to kill the yeast cells. Expansión de la masa que ocurre justo antes de que las células de levadura mueran debido a las altas temperaturas. oven springesponjado final

59 Glencoe Culinary Essentials Chapter 27 Yeast Breads and Rolls Chapter 27 Yeast Breads and Rolls 59 Show Definition Enticed.Incitado. temptedtentado

60 Glencoe Culinary Essentials Chapter 27 Yeast Breads and Rolls Chapter 27 Yeast Breads and Rolls 60 Show Definition Well known.Muy conocido. notable

61 Glencoe Culinary Essentials Chapter 27 Yeast Breads and Rolls Chapter 27 Yeast Breads and Rolls 61 Show Definition Necessary.Necesario. criticalcrítico

62 Glencoe Culinary Essentials Chapter 27 Yeast Breads and Rolls Chapter 27 Yeast Breads and Rolls 62 Show Definition To compare closely to.Que es comparable. correspondcorresponder

63 End of Chapter 27 Yeast Breads and Rolls


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