The document discusses the preparation of yeast breads. It covers the ingredients of yeast breads, different mixing methods, kneading, proofing, shaping, baking, factors that affect the process, types of yeast breads, storage methods, and concludes with a summary of the key principles and knowledge covered.

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Understanding Food Principles and Preparation • Fifth Edition
AMY BROWN
© Cengage Learning 2015
Yeast Breads
20

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• Ingredients
– Flour, liquid, sugar, salt, yeast
– Fat and eggs (optional)
• Food additives in baked products
Preparation of Yeast Breads

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• Mixing methods
– Straight dough method
– Sponge method
– Batter method
– Rapid mix
• Kneading
Preparation of Yeast Breads

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Preparation of Yeast Breads (cont’d.)

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Preparation of Yeast Breads (cont’d.)

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Preparation of Yeast Breads (cont’d.)

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• Proofing: fermentation causes the dough
to rise
– Changes during fermentation
– Optimal fermentation conditions
– Avoid overfermentation
– Punching down and second proofing
Preparation of Yeast Breads (cont’d.)

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Preparation of Yeast Breads (cont’d.)

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• Factors to consider:
– Shaping
– Selecting a baking pan
– Decorating
Preparation of Yeast Breads (cont’d.)

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• Factors to consider (cont’d.):
– Changes during baking
– Crumb development
– Problems with texture
– Testing for doneness
– Microwave preparation
– High-altitude adjustments
Preparation of Yeast Breads (cont’d.)

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Preparation of Yeast
Breads (cont’d.)

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Preparation of Yeast Breads (cont’d.)

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Preparation of Yeast Breads (cont’d.)

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• Control bread portion sizes
• Choose whole-grain bread for sandwiches
• Thin vs. thick pizza slices
Calorie Control: Yeast Breads

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• Loaf breads
– Wheat (white) breads
– Whole-wheat breads
– Sourdough breads
– Malt breads
– Specialty breads
• Preparation technique
• Variations in ingredients
• Nutrient modifications
Types of Yeast Breads

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• Rolls
• Pita bread
• Bagels
• English muffins
• Pizza crust
• Pretzels and bread sticks
• Raised doughnuts
Types of Yeast Breads (cont’d.)

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• Fresh breads
– Best within one or two days
– Store in cool, dry place
– Staling begins as soon as bread leaves oven
– Prevent staling by keeping away from air
– What are the additives in fresh bread?
• Refrigeration
• Freezing
Storage of Yeast Breads

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• Basic principles of preparing yeast breads
have not changed since ancient Egypt
• Be knowledgeable about:
– Preparation
– Types
– Storage
Chapter Summary