1. YEAST BREADS

3. 3 CLASSES OF YEAST BREADS • Rolls • Loaves • Deep-fat fried

4. BASIC INGREDIENTS INGREDIENT FUNCTION • Flour Body/Structure • Yeast Leavening (rise) • Liquid Binder, moistens • Salt Flavor, controls yeast • Sugar Flavor, feeds yeast • Fat Tenderizes, aids browning • Eggs Structure, flavor, richness

5. Characteristics of Yeast • Must have warmth, moisture, food • Is a living organism • Will die if subjected to too much heat

7. Food Science Principles of Yeast Breads • Fermentation • Yeast breaks down into sugar and energy • Longer, slower fermentation = better flavor • Change the rate of fermentation by: • Temp of dough • Amount of salt • Amount of sugar • Amount of yeast

8. Food Science Principles Cont. • Kneading • Distributes yeast throughout dough • Develops gluten (proteins in flour) • Too much kneading will cause the dough to lose flavor after it is baked • The dough has been kneaded enough when it stretches like bubblegum

9. Food Science Principles Cont. • Proofing • The ‘rising’ process – the dough ‘puffs up’ • Can speed up process by use of a ‘proof box’ • Shaping • Using the hands to mold the dough into the shape of loaf or roll that one desires

10. Food Science Principles Cont. • Baking/Oven Spring • Use correct temperature • Choose correct size pans • Prepare the pans • Bake the product • Oven Spring – one last jump inn size in the oven before the yeast is killed • Remove baked product from pans, place on cooling rack

12. Proof Box at Home • Place a shallow pan of hot water on the lowest shelf in the oven (proof box). • Turn on the (proof box) to the lowest temperature. • Place product in the oven (proof box) and allow to rise to the proper height. • Remove product from oven (proof box). • Remove the water from the oven (proof box). • Turn temperature to baking temperature, allow to rise to that temperature. • Place product back into oven to bake.