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Yeast notes new


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Yeast notes new

  1. 1. Chapter 27<br />Yeast Breads and Rolls<br />
  2. 2. Dough- flour or meal mixed with liquid that forms a paste<br />Yeast leavens causes dough to rise as it fills with CO2 bubbles<br />This process is called fermentation<br />Yeast Dough Ingredients<br />
  3. 3. Yeast<br />3 Most Commonly Used<br />Compressed Yeast<br />Active Dry Yeast<br />Quick-Rise Dry Yeast<br />
  4. 4. Yeast is Temperature Sensitive!<br />Yeast growth slows down at temperatures below 34°F<br />Temperatures above 138°F kill yeast cells<br />Ideal temperature range for yeast fermentation is 78°F - 82°F<br />
  5. 5. The unique flavor and texture of some breads, such as sourdough, come from the use of a starter.<br />A starter is a mixture of flour, yeast, and a warm liquid that begins the leavening action.<br />Starter<br />
  6. 6. The variety of yeast products you see in a bakery display case all begin with flour, water, and yeast.<br />The type and amount of additional ingredients, along with factors such as shaping and baking methods, determine the end product.<br />Choosing the right flour is critical when baking with yeast. Different types of flour give the product different qualities.<br />Other Ingredients<br />
  7. 7.<br />Good Eats - Dr. Strangeloaf Yeasts <br />
  8. 8. Yeast products are generally classified according to type of dough used to produce them.<br />Regular yeast dough's are prepared by combining yeast with the other ingredients into one mixture.<br />The three most common regular yeast dough’s used in foodservice operations are hard lean dough, soft medium dough, and sweet rich dough.<br />Regular Yeast Dough<br />
  9. 9. Hard Lean Dough<br />A hard lean dough consists of 0% to 1% fat and sugar.<br />Hard lean dough’s are often the most basic yeast dough’s.<br />It is often solely made from flour, water, salt, and yeast.<br />They are stiff, dry, and more difficult to work with.<br />
  10. 10. Soft medium dough’s produces items with a soft crumb and crust.<br />The percentages of fat and sugar in these dough’s is 6% to 9%.<br />Soft medium dough is elastic and teas easily.<br />Examples: dinner rolls, white and wheat bread.<br />Soft Medium Dough<br />
  11. 11. At the other extreme form a regular yeast dough’s are sweet rich dough’s.<br />This dough incorporates up to 25% of both fat and sugar.<br />Examples are coffee cakes, cinnamon buns, and doughnuts.<br />Sweet Rich Dough<br />
  12. 12. Are a crescent shaped, flaky rolls.<br />They can be used appropriately for wither sweet or savory dishes, including sandwiches.<br />A fresh baked croissant should be light golden brown.<br />It should have a flaky texture and an open grain or crumb.<br />Croissants<br />
  13. 13. Danish Pastry dough is sweeter and richer than croissant dough.<br />Danish Pastry is usually eaten as a breakfast or dessert item.<br />Unlike croissant dough, Danish pastry dough is rich in eggs.<br />Many different flavorings and additives, such as nuts, fruits, extracts, and sugar glazes, make these products tempting treats.<br />Danish Pastry<br />
  14. 14. Yeast provides the leavening action in many of the baked goods produced in foodservice.<br />The worlds earliest breads were unleavened and made from mixtures of ground grain and water.<br />Archeological evidence suggests that the Egyptians were making leavened bread as early as 4,000 bc, and probably began to do so by accident.<br />History of Yeast Dough <br />