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YEAST FERMENTED BAKERY PRODUCTS,[object Object]
INTRODUCTION,[object Object],Bread and other yeast-raised bakery foods are widely consumed and desired, because of their appealing  flavour  and light, porous texture, properties which depend largely on yeast fermentation.,[object Object], Leavening by the action of yeast was known to the Egyptians as early as 2000BC. ,[object Object],The role of baker’s yeast (Saccharomycescerevisiae) in producing leavened bread depends on two factors:-the ability of yeast to generate carbon dioxide and alcohol through the breakdown of simple sugars, and the unique ability of wheat flour proteins to form films in dough that trap evolved gases.,[object Object]
INGREDIENTS,[object Object]
FLOUR,[object Object],It is the primary ingredient of most bakery foods.,[object Object],It comprises up to 95% of all the ingredients.,[object Object]
YEAST,[object Object],Most of the yeast used by wholesale bakers is available in the form of fresh compressed yeast, granular, or as cream yeast,[object Object],Yeast fermentation leads to gas production which, in turn, leads to leavened dough,[object Object],Most bread doughs are made with 2–3% fresh compressed yeast, based on flour,[object Object]
Continued..,[object Object],Instant yeast exhibits more activity than regular active dry yeast due to improved drying techniques, and can replace compressed yeast at a rate of 33–40%.,[object Object]

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