Chapter 7 Yeast Breads. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey...

Chapter 7

Yeast Breads

Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.

On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme

Yeast

• A living organism, one-celled fungus, with various strains present virtually everywhere.

• It feeds on carbohydrates present in starches and sugars in bread dough, converting them to carbon dioxide and ethanol during fermentation:– Yeast + carbohydrates = alcohol + carbon dioxide



Yeast Basics

• Carbon dioxide is trapped in the dough made with yeast, leavening the bread while the alcohol evaporates.

• Yeast is very sensitive to temperature and moisture.

• Salt inhibits the growth of yeast and controls the dough’s rise.



Types of Yeast

• Bakers yeast is available in three forms:– Compressed, a mixture of yeast and starch with approximately

70% moisture content; it must be kept refrigerated.

– Active dry, with virtually no moisture, is dormant and can be stored without refrigeration for months.

– Instant dry can be added directly to dry ingredients in a bread formula without rehydrating.



Natural Yeast Leaveners

• Natural yeast starters used prior to the development of commercial yeast

• Made by capturing wild yeast caught in a liquid dough mixture

• Sourdough is a type of natural yeast starter with a characteristic tangy taste although all starter is not sour.



Temperature for Yeast

• Temperature affects yeast activity.



Production Stages for Yeast Breads

• Production is divided into 10 stages:– Scaling the ingredients– Mixing and kneading the dough– Fermenting the dough– Punching down the dough– Portioning the dough– Rounding the portions– Make-up: Shaping the portions– Proofing the products– Baking the products– Cooling and storing the finished products



Obtaining Proper Dough Temperature

• Yeast activity most beneficial when dough reached 75°F to 80°F ( 24°C to 27°C( after mixing.

• Baker’s use formula for adjusting temperature of the water used to make bread dough.– The formula takes into consideration: the friction

factor, how much machine mixing warms dough; ingredient temperature; and room temperature



Mixing (Kneading) the Dough

• Yeast breads are mixed by:– The straight-dough (direct) method or – A pre-fermentation, where dough is mixed in

several stages:• Sponge• Old dough• Sourdough starter method

• Kneading moistens ingredients and develops wheat gluten



Fermentation

• Fermentation enhances the taste and texture of the finished bread

• Fermentation is divided into two stages:– Bulk, where the entire mass rises before shaping

– Proofing, the rise given to shaped yeast just prior to baking

• Fermentation time is controlled by three factors:– Ingredients

– Dough temperature

– Room temperature



Baking Yeast Bread

• Chemical changes take place during baking that add to yeast bread’s appeal– Washes applied before baking effect bread’s

appearance– Scoring (slashing) or docking dough before baking

improves bread’s appearance

• Steam in the oven improves bread crust• Learning how to recognize when bread is fully

baked essential



Qualities of Bread

• Bread is judged by:– External and internal appearance

– Flavor

– Aroma

– Keeping properties



Convenience Products

• Bread bases are dry blends of specialty ingredients that must be added to a scratch formula or a mix.

• Powdered sourdough starters give bread a tangy flavor.

• Frozen dough enables restaurant operators to offer freshly baked bread.

• Parbaked bread is solidified, unbrowned flash-frozen bread dough.

Chapter 7 Yeast Breads. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey...

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