Yeast Breads

Yeast Breads

1. TRaits

   • fine texture
     • thin cell wall
   • uniform grain
     • rounded top
       • large volume retained to weight

2. What is yeast

   • one cell fungi
     • reproduces fast in right conditions
       • need starch or sugar and moist enviro for growth
         • Ferment sugar to alchol and Co2 from YEAST
           • REaction C6H10O6 + 6O2 --> 6 CO2 + 6H2O + energy
   • Bakers yeast: Saccharomyces cerevisiae
     • 3 Types
       • Compressed
         • wet yeast and emulsifier
           • perishable
       • Active Dry Yeast
         • moist yeast extruded and dried
           • huge granule ground with oxutem
       • Instant Quick Rise Active Dry Yeast
         • very rapid
           • cylinder/porous rod shaped

3. Flour

   • adds protein which produce gluten
     • gluten creates elasticity
       • fermentation weakens gluten
         • heat coagulates gluten protein
           • set structure
   • Dough
     • need strengtheners and oxidizers
       • improve mixing/machine tolerance
         • ance texture/volume
   • liquid
     • hydrates flour pro
       • for partial gelatinization of starch
   • Sugar
     • increases fermentation
       • too much prevents yeast growth
   • FAt
     • allows for handling, keeps quality
       • creates tenderness, increase vol/texture
   • Salt
     • prevents yeast fermentation
       • firm gluten

4. Baking

   • temp depends on dough
     • Hot oven (400/425)
       • for bread which doubled after proof
         • prevents more rise
     • Moderate Oven(375/400)
       • breads that have less then doubled
         • continues rise

5. Staling

   • firms and crust absorb less moisture, less flavor
     • center of bread retains most moisture, crust least

6. Spoiilage

   • Mold
     • contaminate after baking
   • Rope
     • bacterial contam
       • sticky interior