breads

Views:
 
Category: Education
     
 

Presentation Description

No description available.

Comments

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

authorStream Live Help