1. YEAST BREADS

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

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

4. 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.

5. 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

6. 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

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

8. 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

9. Eggs
Provide structure, flavor and richness

10. 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

11. 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.

12. 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.

13. 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.

14. 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.