YEAST BREADS

CLASSES OF BREADS Yeast breads can be broken up into 3 classes: Rolls Dinner Rolls Loaves Deep-fat Fried Doughnuts Scones

Basic Ingredients for yeast dough Flour Liquid Salt Sugar Fat Eggs Yeast

Flour & Gluten Flour provides structure High flour content forms more gluten. What is Gluten? Protein found in flour that forms strong elastic strands when combined with liquid and motion. -When mixed with liquid and kneaded the strands crisscross to weave tiny cells -the cells trap air or CO2 gas - As the product bakes, cells expand - Eventually the heat sets the protein into the framework that becomes the final shape.

Yeast Must have warmth, moisture and food Is a living organism The leavening agent Combined with water to activate – will stay active for about 20 minutes Characteristics of Yeast Must have warmth, moisture and food Is a living organism Will die if subjected to Too much heat

Liquid Ingredients Types: Milk Water Juices Yogurts & Creams Liquids activate the yeast During baking, the steam produced from the liquid combines with the CO2 produced by the yeast causing the bread to expand and rise Temperature of water needs to be 98.6 degrees Fahrenheit in order to activate the yeast Types: Milk Water Juices Yogurts & Creams

Salt Primary role is to add flavor It also stops the yeast from growing too much

Fats Sugar Provide richness, flavor and tenderness Types: Butter Shortening Lard Oil Feeds the yeast Provide browning and flavor Types: sugar honey molasses corn syrup Sugar

Eggs Provide structure, flavor and richness

INGREDIENTS AND FUNCTIONS IN A YEAST BREAD FLOUR STRUCTURE, FORMS GLUTEN YEAST LEAVENING AGENT LIQUID MOISTEN SALT FLAVOR SUGAR FOOD FOR THE YEAST FAT TENDERNESS AND RICHNESS EGGS STRUCTURE, FLAVOR, RICHNESS

Food Science Principles of Yeast Breads Fermentation: The process in which yeast breaks down sugars into energy. Longer and slower fermentation time = better flavor. Change the rate of fermentation: Temperature of dough. Amount of salt. Amount of sugar Amount of yeast.

Food Science Principles of Yeast Breads Cont. Kneading: Enables the yeast to be distributed throughout the dough. Helps the proteins in the flour to develop gluten. Too much kneading will cause dough to loose flavor after being baked. Stretch test: Stretch dough to see if it has been kneaded long enough. It should resemble bubblegum.

Food Science Principles of Yeast Breads Cont. Proofing: Period of leavening of dough preceding baking. Usually let dough proof/raise until it doubles in size.

Food Science Principles of Yeast Breads Cont. Shaping Round Loaf: Cup your hands around dough and press your fingers into the base. Rotate and continue until it reaches the desired shape. Oval loaves: Create a round loaf Cup hands around loaf and apply pressure until a torpedo shape has been created. Round Rolls: Divide into small pieces that fit inside of your palm Roll each piece on a floured surface until all the air is out and a round has been formed.