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Yeast Bread. What part does each play in the making of bread? GLUTEN – provides dough with elasticity and strength. GLUTEN – provides dough with elasticity.

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Presentation on theme: "Yeast Bread. What part does each play in the making of bread? GLUTEN – provides dough with elasticity and strength. GLUTEN – provides dough with elasticity."— Presentation transcript:

1 Yeast Bread

2 What part does each play in the making of bread? GLUTEN – provides dough with elasticity and strength. GLUTEN – provides dough with elasticity and strength. YEAST – makes dough rise and gives it its porous texture YEAST – makes dough rise and gives it its porous texture Under developed gluten Developed gluten

3 Define HYDRATION HYDRATION –To Add water DEHYDRATION –To remove water

4 Hydration of dry active yeast Dry active yeast must be hydrated with warm water, not too hot. Dry active yeast must be hydrated with warm water, not too hot. The proper temperature helps the yeast give off the correct amount of carbon dioxide. The proper temperature helps the yeast give off the correct amount of carbon dioxide. Too Cold 85° If the water is too hot, the balloon doesnt inflate at all! F.Y.I.

5 In order to grow yeast needs: Moisture -- Milk or water Moisture -- Milk or water Warmth 110° F Warmth 110° F Food -- sugar Food -- sugar OR

6 How does each affect the growth of yeast? Sugar Sugar –Provides food for the yeast to grow. Salt –Controls the growth of the yeast.

7 Four main processes for making yeast dough: 1. MIXING 2. KNEADING & RISING 3. SHAPING & RISING 4. BAKING mixing Kneading and rising

8 Shaping dough Baking

9 Yeast Growth As yeast grows CARBON DIOXIDE develops causing the dough to rise. As yeast grows CARBON DIOXIDE develops causing the dough to rise. Once multiplying begins

10 How do you know the bread has risen enough? Should double in size Should double in size Push two fingers into the dough, if the holes remain but the top stays smooth and satiny. Push two fingers into the dough, if the holes remain but the top stays smooth and satiny.

11 Why is the milk scalded then cooled? To destroy enzymes that make dough sticky To destroy enzymes that make dough sticky To allow yeast to grow at optimum temp. To allow yeast to grow at optimum temp. –Too hot of temperature will kill the yeast!

12 What does kneading do? Develops the gluten so the dough will stretch and expand. Develops the gluten so the dough will stretch and expand How to knead

13 When judging bread look for: Appearance Appearance –Uniform golden brown –Smooth rounded top –Creamy white inside Crumb –Cut surface is moist and springy to touch

14 Continue … Texture Texture –Fine grain –Porous Flavor –Sweet, nut-like wheaty taste

15 Ways to shape dough Cloverleaf Rolls Crescent Rolls Parker House Rolls

16 Snails Twists Tea rings Pretzels Cinnamon Rolls


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