logging in or signing up breads nutr245lab Download Post to : URL : Related Presentations : Share Add to Flag Embed Email Send to Blogs and Networks Add to Channel Uploaded from authorPOINTLite Insert YouTube videos in PowerPont slides with aS Desktop Copy embed code: (To copy code, click on the text box) Embed: URL: Thumbnail: WordPress Embed Customize Embed The presentation is successfully added In Your Favorites. Views: 758 Category: Education License: All Rights Reserved Like it (0) Dislike it (0) Added: April 06, 2009 This Presentation is Public Favorites: 0 Presentation Description No description available. Comments Posting comment... Premium member Presentation Transcript YEAST BREADS: YEAST BREADS YEAST BREADS PREPARATION: YEAST BREADS PREPARATION Yeast Bread Mix Ingredients Dense Pliable Dough Dough Kneaded Allowed to Ferment & Rise Cooked Baking or Steaming or Frying YEAST BREADS PREPARATION: YEAST BREADS PREPARATION Fundamental Ingredients Flour Liquid Sugar Salt Yeast Fat optional Eggs optional YEAST BREADS PREPARATION: YEAST BREADS PREPARATION Kneading ~ 10 Minutes Develop Gluten Physically Handling Dough Smooth Soft Non-Sticky Surface Not Needed w/ Batter Method YEAST BREADS PREPARATION: YEAST BREADS PREPARATION Kneading Complete When Stretched Dough forms Gluten Window YEAST BREADS PREPARATION: YEAST BREADS PREPARATION Fermentation First Rising 85ºF (30ºC) Proof Box Changes during Fermentation Dough Doubles pH 6.0 – 5.5-5.0 YEAST BREADS PREPARATION: YEAST BREADS PREPARATION Yeast Ferments Dough Doubles in Size CO2 Produced by Yeast Enzyme & pH Changes Take Effect Avoid Overfermentation YEAST BREADS PREPARATION: YEAST BREADS PREPARATION Punching Down Second Rising Dough Doubles Punched Down Left for 2nd Rise Shaping 2nd Rising Bread Ready for Shaping YEAST BREADS PREPARATION: YEAST BREADS PREPARATION Proofing Final Rising Occurs in/on the Pan/Baking Sheet Quality of Baked Product Proof ? Volume of Shaped Dough ?> Continued Fermentation YEAST BREADS PREPARATION: YEAST BREADS PREPARATION Bread Proofed in Conditions too Dry Lack of Humidity Results in Crust Problems YEAST BREADS PREPARATION: YEAST BREADS PREPARATION Oven Spring Quick Expansion of Dough First 10 Minutes of Baking Expanding Gases YEAST BREADS PREPARATION: YEAST BREADS PREPARATION Baking Changes during Baking Appearance Texture Flavor Aroma Protein Coagulates Starch Swells & Gelatinizes Fat Melts Crumb Development YEAST BREADS PREPARATION: YEAST BREADS PREPARATION You do not have the permission to view this presentation. In order to view it, please contact the author of the presentation.
breads nutr245lab Download Post to : URL : Related Presentations : Share Add to Flag Embed Email Send to Blogs and Networks Add to Channel Uploaded from authorPOINTLite Insert YouTube videos in PowerPont slides with aS Desktop Copy embed code: (To copy code, click on the text box) Embed: URL: Thumbnail: WordPress Embed Customize Embed The presentation is successfully added In Your Favorites. Views: 758 Category: Education License: All Rights Reserved Like it (0) Dislike it (0) Added: April 06, 2009 This Presentation is Public Favorites: 0 Presentation Description No description available. Comments Posting comment... Premium member Presentation Transcript YEAST BREADS: YEAST BREADS YEAST BREADS PREPARATION: YEAST BREADS PREPARATION Yeast Bread Mix Ingredients Dense Pliable Dough Dough Kneaded Allowed to Ferment & Rise Cooked Baking or Steaming or Frying YEAST BREADS PREPARATION: YEAST BREADS PREPARATION Fundamental Ingredients Flour Liquid Sugar Salt Yeast Fat optional Eggs optional YEAST BREADS PREPARATION: YEAST BREADS PREPARATION Kneading ~ 10 Minutes Develop Gluten Physically Handling Dough Smooth Soft Non-Sticky Surface Not Needed w/ Batter Method YEAST BREADS PREPARATION: YEAST BREADS PREPARATION Kneading Complete When Stretched Dough forms Gluten Window YEAST BREADS PREPARATION: YEAST BREADS PREPARATION Fermentation First Rising 85ºF (30ºC) Proof Box Changes during Fermentation Dough Doubles pH 6.0 – 5.5-5.0 YEAST BREADS PREPARATION: YEAST BREADS PREPARATION Yeast Ferments Dough Doubles in Size CO2 Produced by Yeast Enzyme & pH Changes Take Effect Avoid Overfermentation YEAST BREADS PREPARATION: YEAST BREADS PREPARATION Punching Down Second Rising Dough Doubles Punched Down Left for 2nd Rise Shaping 2nd Rising Bread Ready for Shaping YEAST BREADS PREPARATION: YEAST BREADS PREPARATION Proofing Final Rising Occurs in/on the Pan/Baking Sheet Quality of Baked Product Proof ? Volume of Shaped Dough ?> Continued Fermentation YEAST BREADS PREPARATION: YEAST BREADS PREPARATION Bread Proofed in Conditions too Dry Lack of Humidity Results in Crust Problems YEAST BREADS PREPARATION: YEAST BREADS PREPARATION Oven Spring Quick Expansion of Dough First 10 Minutes of Baking Expanding Gases YEAST BREADS PREPARATION: YEAST BREADS PREPARATION Baking Changes during Baking Appearance Texture Flavor Aroma Protein Coagulates Starch Swells & Gelatinizes Fat Melts Crumb Development YEAST BREADS PREPARATION: YEAST BREADS PREPARATION