Yeast Breads

Jacqui Perez

Ingredients

  1. FLOUR: GIVES BREAD STRUCTURE
  2. LIQUIDS: MOISTENS DRY INGREDIENTS AND IS NECESSARY FOR GLUTEN STRUCTURE
  3. FAT: ADDS TENDERNESS, FLAVOR, MOISTNESS AND FLAKINESS. ADDS IN BROWNING
  4. EGGS: ADDS RICHNESS AND TENDERNESS
  5. SUGAR: ADDS FLAVOR AND TENDERNESS, ALSO PROVIDES FOOD FOR YEAST AND HELPS WITH BROWNING
  6. SALT: ADDS FLAVOR AND SLOWS DOWN FERMENTATION
  7. YEAST: CAUSES FERMENTATION THAT PRODUCES CARBON DIOXIDE NEEDED FOR RISING.
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Mixing

  1. BATTER METHOD: KNEADING IS NOT REQUIRED. YOU STIR VIGOROUSLY
  2. MIXER METHOD: USE A MIXER TO SPEED UP MIXING
  3. ONE-RISE METHOD: USE FAST ACTING YEAST THAT ONLY RISES ONCE
  4. TRADITIONAL METHOD: DISSOLVE YEAST IN WARM WATER. RISES TWICE
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Yeast Dough Types

  1. COOL RISE DOUGH: DOUGH ALLOWED TO RISE AT ROOM TEMPERATURE
  2. REFRIGERATOR DOUGH: RISES SLOWLY IN THE REFRIGERATOR
  3. FREEZER DOUGH: FROZEN DOUGH THAT RISES LAST TIME AS IT THROWS
  4. BREAD MACHINE: IXES AND BAKES IN THE MACHINE. WILL HAVE A BROWN CRUST
  5. MICROWAVE OVEN: CRUST WILL NOT BROWN
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Leavening Agents



  1. STEAM: WATER EVAPORATES DURING BAKING. STEAM PUSHES DOUGH UP
  2. YEAST: BREAKS DOWN SUGAR INTO CARBON DIOXIDE AND ALCOHOL NECESSARY FOR RISING
  3. BAKING SODA: USED WITH AN ACID TO GIVE OFF CARBON DIOXIDE
  4. BAKING POWDER: MIXED WITH A LIQUID. IT WILL GIVE OFF CARBON DIOXIDE
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Methods Vocab

  1. KNEADING: WORKIGN DOUGH WITH HANDS OR DOUGH HOOK UNTIL SMOOTH AND ELASTIC
  2. FERMENTATION: YEASTBREAKS DOWN SUGARS INTO CARBON DIOXIDE FOR RISING
  3. PUNCHING THE DOUGH: PUSHING DOWN IN THE DOUGH WITH HAND TO RELEASE CARBON DIOXIDE
  4. SHAPING: FORMING DOUGH INTO SHAPES
  5. BAKING: COOKING IN OVEN
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Yeast Dough Characteristics


  1. APPEALING SMELL OR AROMA
  2. LIGHT TEXTURE
  3. CRISP BROWN CRUST
  4. SMOOTH ROUND TOPS
  5. MOIST
  6. FINE AND EVEN TEXTURE
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