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Yeast Breads. Fall 2011. Topics. Function of Ingredients Mixing Methods Preparing Yeast Breads Shaping Yeast Breads Yeast Doughs Charactersitics. Yeast Breads. Delicious baked good with a distinctive aroma and flavor Best served hot Take time. - PowerPoint PPT Presentation
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Yeast BreadsFall 2011
Topics Function of Ingredients Mixing Methods Preparing Yeast Breads Shaping Yeast Breads Yeast Doughs Charactersitics
Yeast Breads Delicious baked good with a distinctive
aroma and flavor Best served hot Take time
Functions of IngredientsCommon Ingredients
Flour Liquid Salt Yeast Most contain sugar Some contain eggs and fat
Ingredients: Wheat Flour
All yeast breads contain flour, liquid, salt and yeast
Protein (gluten) and starch form structure Types: Bread-Most gluten All-purpose: Midway Cake-Least gluten Whole wheat flour and other non-wheat flours produce dense breads
Whole Wheat in Yeast Breads
Oven baked whole wheat breads Equals parts wheat and whole wheat Bread machine whole wheat breads 2 parts bread flour and 1 part whole
wheat
Ingredients: Liquids Activate and dissolve the yeast Hydrate the flour to form a dough Dissolve the yeast in liquid-105° to
115° When yeast in in the other dry
ingredients the temp of the liquid must be 120° to 130°
In bread machine liquids must be room temperature
Ingredients: Yeast Microorganism: a single cell plant Feeds-produces CO2 and alcohol Needs flour or sugar and liquid to grow Types: Active Dry-Dry and granulated Rapid Rise Yeast-Dry, granulated and
fast acting for a one rise method
Other Leavening Air-Beat or whipped in CO2 from Baking Soda with Acid or
Baking Powder Make your own Baking Powder with
Baking Soda and Cream of Tartar Baking Powder is Double Acting:
Realeses CO2 when hydrated and more CO2 when baked
Ingredients: Sugar Feeds the yeast Adds flavor, texture, and allows bread
to brown Types: Granulated, brown, honey molasses, jams, dried and fresh fruits
Ingredients: Salt Regulates action of the yeast Adds flavor Without salt, dough will be sticky Bread machine requires more salt than
traditional method
Ingredients: Fat Adds richness, flavor, and tenderness Types: Butter, shortening, or vegetable
oil Solid fats are more common Traditional recipes fat is optional Bread machine fat is required
Ingredients: Eggs Add flavor, richness, color, and improve
structure by binding the ingredients together for a better structure
Other Ingredients Fruits, nuts, cheese, herbs, and spices Add flavor and variety Lengthens rising time
Mixing Methods Traditional One-Rise Mixer Batter
Traditional Methodfor Mixing Yeast Breads
Dissolve active dry yeast in warm water (105-115°F)
Add remaining liquid (105-115°), sugar, fat, salt and part of the flour
Stir in eggs Add remaining flour to form stiff dough
One Rise Methodfor Mixing Yeast Doughs
Fast rising yeast. Mix part flour and all dry ingredients
Heat liquids and fat 120-130° F Add liquids to dry ingredients Add eggs Add remaining flour to make soft dough Knead dough, cover and rest for 10
minutes Sahpe dough and allow to rise before
baking
Mixer Method Mix yeast with part flour and other dry
ingredients Heat liquid and fat together to 120-
130°F Using an electric mixer add warmer
liquid to dry ingredients Add eggs Add remaining flour to form soft dough Knead the dough using the mixer
Batter Method No kneading required Uses less flour, thinner than a dough,
“batter” Vigorously stirring rather than
kneading develops the gluten If batter requires two risings, the first is
in the bowl Spread the batter in a pan for the
second rising
Advantages of Methods Mixer Method-Speeds mixing time and
shortens kneading time
Preparing Yeast Breads After Mixing Kneading-work dough with hands until
smooth and elastic Fermentation-Rise until doubled Punching down the dough-Release Co2
Shaping-Yeast Dough Shapes
Proofing Last rising until doubled in size
Baking Yeast Breads Oven Spring-Sudden rising when
encounters oven heat Bread is Golden Brown Reaches 200 to 210 degrees in the
center for hard breads 1835 to 190 for
Yeast Bread Doughs Lean Doughs: Little or no fat
Rich Doughs: Fat and eggs
Sweet Doughs: Sweeteners added for pastries
Brioche A French bread made from rich dough Originated in 1404 Traditional shape with fluted edge
Characteristics of Yeast Bread
Appealing sweet aroma Delicious taste Large volume Smooth rounded top Golden brown surface Fine uniform texture Crumb is tender and elastic