Chapter 7 Yeast Breads. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey...
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Transcript of Chapter 7 Yeast Breads. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey...
Chapter 7
Yeast Breads
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Yeast
• A living organism, one-celled fungus, with various strains present virtually everywhere.
• It feeds on carbohydrates present in starches and sugars in bread dough, converting them to carbon dioxide and ethanol during fermentation:– Yeast + carbohydrates = alcohol + carbon dioxide
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Yeast Basics
• Carbon dioxide is trapped in the dough made with yeast, leavening the bread while the alcohol evaporates.
• Yeast is very sensitive to temperature and moisture.
• Salt inhibits the growth of yeast and controls the dough’s rise.
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Types of Yeast
• Bakers yeast is available in three forms:– Compressed, a mixture of yeast and starch with approximately
70% moisture content; it must be kept refrigerated.
– Active dry, with virtually no moisture, is dormant and can be stored without refrigeration for months.
– Instant dry can be added directly to dry ingredients in a bread formula without rehydrating.
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Natural Yeast Leaveners
• Natural yeast starters used prior to the development of commercial yeast
• Made by capturing wild yeast caught in a liquid dough mixture
• Sourdough is a type of natural yeast starter with a characteristic tangy taste although all starter is not sour.
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Temperature for Yeast
• Temperature affects yeast activity.
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Production Stages for Yeast Breads
• Production is divided into 10 stages:– Scaling the ingredients– Mixing and kneading the dough– Fermenting the dough– Punching down the dough– Portioning the dough– Rounding the portions– Make-up: Shaping the portions– Proofing the products– Baking the products– Cooling and storing the finished products
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Obtaining Proper Dough Temperature
• Yeast activity most beneficial when dough reached 75°F to 80°F ( 24°C to 27°C( after mixing.
• Baker’s use formula for adjusting temperature of the water used to make bread dough.– The formula takes into consideration: the friction
factor, how much machine mixing warms dough; ingredient temperature; and room temperature
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Mixing (Kneading) the Dough
• Yeast breads are mixed by:– The straight-dough (direct) method or – A pre-fermentation, where dough is mixed in
several stages:• Sponge• Old dough• Sourdough starter method
• Kneading moistens ingredients and develops wheat gluten
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Fermentation
• Fermentation enhances the taste and texture of the finished bread
• Fermentation is divided into two stages:– Bulk, where the entire mass rises before shaping
– Proofing, the rise given to shaped yeast just prior to baking
• Fermentation time is controlled by three factors:– Ingredients
– Dough temperature
– Room temperature
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Baking Yeast Bread
• Chemical changes take place during baking that add to yeast bread’s appeal– Washes applied before baking effect bread’s
appearance– Scoring (slashing) or docking dough before baking
improves bread’s appearance
• Steam in the oven improves bread crust• Learning how to recognize when bread is fully
baked essential
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Qualities of Bread
• Bread is judged by:– External and internal appearance
– Flavor
– Aroma
– Keeping properties
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Convenience Products
• Bread bases are dry blends of specialty ingredients that must be added to a scratch formula or a mix.
• Powdered sourdough starters give bread a tangy flavor.
• Frozen dough enables restaurant operators to offer freshly baked bread.
• Parbaked bread is solidified, unbrowned flash-frozen bread dough.