Baking: Yeast Raised Products - Courses Server

Baking: Yeast Raised Products - Courses Server

Baking: Yeast Raised Products Yeast Single-celled fungi Enzyme zymase: Produces CO and alcohol 2 Uses sugar (glucose or fructose) as substrate Four types for baking: Active dry Quick Rise Instant

Cake Baking: Yeast Raised Products Yeast continued Temperature requirements 105-110F or 41-43C for rehydration Must not exceed 140F (60C) Requires a food source to multiply Proofing A test for viability before baking Mix with warm H O and sugar

2 CO should be released 2 Baking: Yeast-Raised Products Flour Different attributes depend upon: Protein content Gluten formation potential Types: Bread flour

Cake flour All-purpose flour Whole-wheat flour Baking: Yeast-Raised Products Flour continued Bread flour Hard wheat High gluten Strong and elastic Cake flour

Soft wheat Low gluten Smooth texture Baking: Yeast-Raised Products Flour continued All-purpose flour Slightly weaker than bread flour Multi-purpose Whole-wheat flour Contains gluten

Baking: Yeast-Raised Products Other ingredients Liquids Water Potato cooking water Milk Sugar Facilitates yeast growth Contributes to browning reaction

Baking: Yeast-Raised Products Other ingredients continued Salt Flavor enhancer Allows gluten to stretch for a larger volume Fat (optional) Increases tenderness by shortening gluten Aids in browning reaction Decreases staling Baking: Yeast-Raised Products

Preparation and Baking Manipulation Protein absorbs H O 2 Gluten development occurs Fermentation CO given off by yeast 2 Aeration of dough results Volume doublesfermentation is over

Baking: Yeast-Raised Products Preparation and Baking continued Punching down When size has doubled Relieves stress on gluten strands Squeezes out excess CO 2 Proofing Final rising Takes less time than 1st proof More yeast than in 1st proof

Baking: Yeast-Raised Products Preparation and Baking continued Cooling Let cool before cutting Storage Do not refrigerate! Either freeze (long term) or keep at room temp.

Recently Viewed Presentations

  • Part 4 Human Biological And Cultural Evolution Since The Old ...

    Part 4 Human Biological And Cultural Evolution Since The Old ...

    Part 4 Human Biocultural Evolution The Challenge of Technology and Human Diversity Part Outline Chapter 11 The Neolithic Revolution: The Domestication of Plants and Animals Chapter 12 The Emergence of Cities and States Chapter 13 Modern Human Diversity Chapter 11...
  • Introduction to Hinduism

    Introduction to Hinduism

    Caste System. Grew out of Aryan tribal social system - belief that people are not equal. A main characteristic of Hinduism. Every person is born to a particular status for his/her life. What caste you are in can determine who...
  • SWOT analysis of school's management - Naslovnica

    SWOT analysis of school's management - Naslovnica

    SWOT Analysis of School Management Mijo Mirković School of Economics, Trade and Administration Headmaster's role - a brief intersection Organizational and pedagogical tasks staffing, coordinating the work of teachers, professional staff, shift leaders and other school employees, participation in the...
  • Dr. Phillips High School Guidance Department Fall 2016 ...

    Dr. Phillips High School Guidance Department Fall 2016 ...

    4. Call me the guru of knowledge! I totally know this. I am very confident about graduation requirements and what's needed for my post-secondary goals. 3. I know what I need for graduation but am unclear on what is needed...
  • Processes

    Processes

    separate the concept of a process (address space, etc.) from that of a minimal "thread of control" (execution state: PC, etc.) creating concurrency does not require creating new processes. This execution state is usually called a thread, or sometimes, a...
  • 21. Create a diagram that shows how you know if work is being ...

    21. Create a diagram that shows how you know if work is being ...

    A third class lever has the _____ in the middle. Draw a picture and label the fulcrum, load and the effort. Give an example of a 3rd class lever. Force . Hammer . 19. Draw a picture that shows a...
  • Notebook - University of Pittsburgh

    Notebook - University of Pittsburgh

    Knowledge-based Methods for Word Sense Disambiguation From a tutorial at AAAI by Ted Pedersen and Rada Mihalcea [edited by J. Wiebe]
  • Nutrition Information Credibility Module 6.1 Reliable Nutrition Information

    Nutrition Information Credibility Module 6.1 Reliable Nutrition Information

    Delaney Clause was a provision in the amendment which said that if ANY substance was found to cause cancer in man or animal, then it could not be used as a food additive. 1988 the United States Environmental Protection Agency...