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