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Mind map

Yeast Breads

hannahcurle FOODNUTR 2232 Final English

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Yeast Breads

Ingredients
- Flour
- Yeast
  - 32-43C
  - DORMANT @ 2C
  - DEAD @ 59C
  - Sugar → CO2 + alcohol
- Salt
  - Flavour
  - Stronger/+ elastic gluten
  - Inhibits yeast growth
- Liquid
Types of Dough
- Lean
  - Little-to-no sugar/fat
  - French/Italian bread
- Rich
  - High sugar/fat
  - Cinnamon rolls, brioche
Stages
- Scaling
- Mixing & Kneading
  - Gluten
- Fermentation
- Punching
- Portioning & Rounding
- Proofing
  - Breaks large air bubbles
  - Redistributes gas
  - Relaxes gluten
  - Equalizes temperature
- Baking
Mixing Methods
- Straight Dough
  - All ingredients combined
  - Kneaded until smooth & elastic
- Sponge
  - Yeast, liquid, & 1/2 flour combined
  - Sponge rises
  - Fat, salt, sugar, eggs, rest of flour added
  - Kneaded

Information

Description: Final FOODNUTR 2232 (Baking) Mind Map on Yeast Breads, created by hannahcurle on 29/03/2016.
Created by: hannahcurle
Views: 2
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