Upload
junior-hall
View
216
Download
0
Tags:
Embed Size (px)
Citation preview
Dough that uses yeast as a LEAVENING AGENT
Examples: dinner rolls, pizza crust, doughnuts, sweet rolls, soft pretzels, bagels
1-Yeast *gives bread its flavor
*produces CO² (carbon dioxide gas) that makes the bread rise (LEAVENING)
*dissolve in WARM water cold- no CO² formed, dough doesn’t rise hot- kills yeast, dough doesn’t rise
2. FLOUR
Amount given in recipe is a range-amount used depends on the humidity in the air. Start with half the amount, then add a little at a time until dough pulls away from the sides of the bowl.
Flour plus liquid forms GLUTEN (elastic part of the dough).
Gluten stretches the dough to capture the CO² gas, which gives bread its shape and structure.
BRAN-outer layer-fiber-B vitamins-removed during processing
ENDOSPERM-starch, protein-flour made from this layer
GERM-sprouting layer-can buy as “wheat germ”-oil, fat-B vitamins
3. LIQUID (milk/water)• dissolves the yeast
4. SUGAR• food for the yeast• adds sweetness to the dough
5. SALT• gives flavor• controls how fast the yeast grows
6. SHORTENING• develops tenderness in the bread• improves keeping quality of bread
1. KNEADING
mixing the dough with the palms of your hands
develops the gluten mixes all the flour into the dough you have kneaded enough when a finger
dent springs back
2. PROOFING
letting the dough riseWarm rise: dough rises in a warm place
(heater, warm oven, top of refrig.)Cool rise: dough rises in a cool place-in the
refrigerator. Takes longer to rise.
bowl is greased (to keep from drying out) dough is covered with saran and a clean towel
the yeast grows and flavor develops
rises to double in bulk (2x in size)
finger dent remains in dough when done
3. DONENESS TEST
Tap the bread on the surface, it should sound hollow.
Color should be golden brown.