Presentation on theme: "Baking: Yeast Raised Products"— Presentation transcript:
1 Baking: Yeast Raised Products Single-celled fungiEnzyme zymase:Produces CO2 and alcoholUses sugar (glucose or fructose) as substrateFour types for baking:Active dryQuick RiseInstantCake
2 Baking: Yeast Raised Products Yeast continued…Temperature requirements°F or 41-43°C for rehydrationMust not exceed 140°F (60°C)Requires a food source to multiplyProofingA test for viability before bakingMix with warm H2O and sugarCO2 should be released
6 Baking: Yeast-Raised Products Other ingredientsLiquidsWaterPotato cooking waterMilkSugarFacilitates yeast growthContributes to browning reaction
7 Baking: Yeast-Raised Products Other ingredients continued…SaltFlavor enhancerAllows gluten to stretch for a larger volumeFat (optional)Increases tenderness by shortening glutenAids in browning reactionDecreases staling
8 Baking: Yeast-Raised Products Preparation and BakingManipulationProtein absorbs H2OGluten development occursFermentationCO2 given off by yeastAeration of dough resultsVolume doubles—fermentation is over
9 Baking: Yeast-Raised Products Preparation and Baking continued…Punching downWhen size has doubledRelieves stress on gluten strandsSqueezes out excess CO2ProofingFinal risingTakes less time than 1st proofMore yeast than in 1st proof
10 Baking: Yeast-Raised Products Preparation and Baking continued…CoolingLet cool before cuttingStorageDo not refrigerate!Either freeze (long term) or keep at room temp.