yeast breads-components and characteristics.ppt

yeast breads components and characteristics of quality

1. Yeast Breads

2. Yeast Bread Basics
All yeast breads must
contain flour, liquid,
salt, and yeast.
 Many recipes also
include sugar, fat and
eggs.

3. You can use all-purpose flour for making yeast breads.
However, many yeast bread recipes call for bread
flour. Bread flour contains more gluten than all-
purpose flour.
When mixed with liquid and kneaded, the flour
develops gluten which supports the carbon dioxide
produced by the yeast.

4. Liquids in Yeast Breads
You can use plain water, potato water, or milk as
the liquid in yeast breads. You must warm all
liquids to activate the yeast.
Milk adds nutrients to bread and helps bread stay
fresher longer. It also gives bread a softer crust.

5. Liquids in Yeast Breads
Some yeast bread recipes state that you
should scald the milk. This step is
unnecessary if you are using pasteurized
milk.(Unpasteurized milk contains enzymes
that can cause doughs to soften during
fermentation).

6. Temperatures
If you will be dissolving the yeast in
water, heat the liquids to 105°-115°.
If you are combining yeast with other
dry ingredients, heat the liquids to
120°-130°.

7. Temperatures
Temperatures that are too high will kill
the yeast cells. Temperatures that are
too low can slow or stop yeast activity.
When preparing bread in a bread
machine, liquids should be at room
temperature (75°-85°)

8. Salt in Yeast Breads
Salt regulates the action of
the yeast and inhibits the
action of certain enzymes in
the flour.
Without salt, a yeast dough
is sticky and hard to handle.

9. Yeast
Yeast leavens bread. Use the amount of yeast
specified in the recipe. Using too much yeast
will cause the dough to rise too quickly.
Temperatures affect yeast cells. Temperatures
that are too high will kill the yeast, temperatures
that are too low will slow down or stop yeast
activity.

10. Types of Yeast
Fresh Yeast-also called compressed
yeast. Usually purchased in 1 lb.
Cakes.
Active Dry Yeast-dry, granular form
of yeast. Must be rehydrated in
warm water before use.
Instant Yeast-also a dry granular
form of yeast, does not have to be
dissolved in water before use. Also
called rapid rise or quick rise yeast.

11. Other Ingredients
Sugar-provides extra food for the
yeast so the dough will rise faster. If
too much sugar is used, the dough
will actually rise slower.
Sugar also influences browning,
flavor and texture.

12. Other Ingredients
•Fat-increases tenderness.
• Most recipes call for solid fat, such as
shortening, butter or margarine. Some
recipes call for oil.Use the type specified
in the recipe.

13. Other Ingredients
Eggs-add flavor and richness to yeast breads.
They also add color and improve the
structure.
 Other ingredients can be added such as
raisins, nuts, cheese, herbs, and spices.
These ingredients add flavor and variety, but
they may also increase the rising time.

14. Steps in Yeast Bread Production
1.Mise en place (scale and
prepare ingredients)
2.Mixing
3.Fermentation
4.Punching
5.Scaling
6.Rounding

15. Steps in Yeast Bread Production
7. Benching-allow the dough to rest before shaping.
8. Makeup and panning
9. Proofing
10. Baking
11. Cooling
12. Storing

16. Mixing Methods for Yeast Breads
Traditional Method
One Rise Method
Mixer Method
Batter method
Cool Rise Dough
Refrigerator Dough
Freezer Dough
Bread Machine

17. Traditional Method
Steps:
Soften the yeast in warm water.(105°-115°).
Add the sugar, fat, and salt to the milk. The milk
should be room temperature to lukewarm.
Combine the yeast with the liquid mixture, and
add some of the flour . Beat the mixture until
smooth. Add the remaining flour gradually to
form a dough.

18. Traditional Method
You can also use the traditional method to prepare
refrigerator yeast breads. These breads often call
for extra yeast, sugar and salt. Mix and knead the
dough and place in a covered bowl in the
refrigerator. Shape the dough and bake it the next
day. The is sometimes called the cool-rise
method.

19. Mixer Method
This method works well with active dry or fast rising yeast. It
also allows ingredients to blend easily and eliminates
softening the yeast.
Steps:
Mix the yeast with some of the flour and all of the other
dry ingredients.
Heat the liquid and fat together to a temperature of 120°-
130°F, and add to the dry ingredients with an electric
mixer.

20. Mixer Method
Add eggs, if required, and add the
remaining flour to form a dough.
Using the mixer helps develop the gluten
and shortens the kneading time.

21. Batter Method
Uses less flour, so the yeast mixture is
thinner than a dough.
Vigorous stirring, rather than kneading helps
develop the gluten.
If the recipe requires two risings, rise first in
the mixing bowl, then spread the batter in
the baking pan for the second rising.

22. Food Science Principles of Preparing
Yeast Breads
Preparing yeast breads requires the
development of gluten and the
formation of carbon dioxide.
The gluten develops during mixing
and kneading.

23. Food Science Principles of Preparing
Yeast Breads
The gluten will form the framework of
the bread and hold the carbon dioxide
produced by the yeast during
fermentation.
The yeast will produce carbon dioxide
which will give volume to the bread.

24. Kneading
Although some of the gluten develops
during mixing, kneading develops most of
the gluten.
To knead means to press the dough with
the heel of the hands, fold it, and turn it.

25. You must knead yeast dough until smooth and
elastic.
It is important not to add too much flour during
kneading. Too much flour will make the dough
stiff.
Do not be too rough with the dough. Too much
pressure at the beginning of kneading can keep
the dough sticky and hard to handle. Too much
pressure at the end of kneading can tear or mat
the gluten strands that have developed.

26. Kneading the Dough
The dough has been
kneaded enough when it
passes the windowpane
test.
To perform the windowpane
test, cut off a small piece of
dough from the batch and
gently stretch, pull and turn
it to see if it will hold a
paper-thin translucent
membrane.

27. Kneading the Dough
If the dough falls
apart before it
makes the
windowpane,
continue mixing or
kneading for
another minute or
two and test again.

28. Fermentation
After kneading a yeast dough, you must allow it
to rest in a warm place. During the rest time,
the yeast acts upon the sugars in the bread
dough to form alcohol and carbon dioxide. This
is called fermentation.
The alcohol evaporates during baking, the
carbon dioxide causes the bread to rise.

29. The dough should double in volume.
To test to see if the dough has doubled, press two
fingers into the dough, if an indentation remains,
the dough has risen enough.

30. Fermentation time varies depending on the kind and
amount of yeast, the temperature of the room, and the
kind of flour.
The room temperature for fermentation should be 80°-
85° F.
If the kitchen is not warm enough, place the dough on
a wire rack over another bowl filled with warm water.

31. Punching the Dough
When the dough has completed
rising, you must punch it down to
release some of the carbon dioxide.
Punch dough down by firmly
pushing a fist into the dough. Fold
the edges of the dough toward the
center, and turn the dough over so
that the smooth side is on top.
At this point, some doughs require a
second rising time.

32. Shaping
After punching the dough down, use a
sharp knife to divide it into portions as the
recipe directs. Allow the divided dough to
rest 10 minutes. After resting, the dough is
easier to handle.
Allow the dough to rise again after shaping.

33. To shape dough, first flatten dough into
a rectangle.
The width of the dough should be about
the length of the bread pan.

34. Use a rolling pin to help you work out
any large air bubbles.
Cover the shaped dough and allow
to rise in a warm, draft free place
until they have doubled in bulk.

35. Shaping Yeast Breads
Crescent Rolls
Parkerhouse Rolls
Cloverleaf Rolls

36. Baking
Baking times and temperatures vary depending upon the
kind of dough and size of the loaf.
Place most yeast breads in a hot oven to begin baking.
During baking, the gas cells expand. The walls of dough
around these cells set and become rigid.
During the first few minutes of baking, the dough will rise
dramatically-this is called oven spring.

37. Shortly after oven spring occurs, you may reduce
the oven temperature so the bread finishes baking
in a moderately hot oven. This prevents over-
browning.
After baking, immediately remove the bread from
the pans and place it on cooling racks. Cool
thoroughly before slicing and storing.

38. Characteristics of Yeast Breads
A high-quality loaf has a large volume, and a smooth,
rounded top. The surface is golden brown.
When sliced, the texture is fine and uniform. The
crumb is tender and elastic, and it springs back when
touched.
If a yeast dough has been under or over worked, the
finished product will have a low volume. (The carbon
dioxide has leaked out of the dough.)

39. If you allow bread to rise for too long before baking,
it may have large, over-expanded cells. The top of
the loaf may be sunken with over-hanging sides.
The texture may be coarse, and crumbly.
Bread that has not been allowed to rise long
enough before baking may have large cracks on
the side of the loaf, and the texture will be compact.

40. Time Saving Yeast Bread Techniques
Cool-Rise Doughs
Prepared from recipes that are specially
designed to rise slowly in the refrigerator. Mix
the ingredients and knead the dough, then after
a brief rest, you shape the dough and place it
in a pan. Cover and refrigerate. The dough
will rise and be ready to bake 2-24 hours later.

41. Refrigerator Doughs
Prepared from recipes that are specially
designed to rise slowly in the refrigerator.
Often uses the batter method.
Shaped after refrigeration.
Dough can remain in the refrigerator for 2-24
hours. Then you shape the dough, let it rise and
bake it

42. Freezer Doughs
Recipes allow you to mix and knead the dough.
Then you can freeze the dough before or after
shaping.
Store the dough in the freezer for up to one
month. When you are ready to eat it, thaw, shape
if necessary, let rise and bake.

43. Bread Machines
Fastest, easiest way to produce homemade bread.
Each machine model behaves differently.
Carefully follow the manufacturers directions.
You can check the texture of the dough by opening
the machine’s lid partway through the first knead
cycle. The dough should form a soft ball that is
somewhat sticky to the touch.

44. If the dough is too moist, the loaf will collapse
during baking.
To correct, add 1 Tablespoon of bread flour at a
time.
Weather conditions have an effect on dough
prepared in a bread machine.

45. Microwaving Yeast Breads
You can defrost frozen bread dough in the
microwave.
You can also raise and bake yeast bread in
the microwave.
Bread baked in the microwave will lack the
crisp, brown crust of a conventionally baked
loaf.

46. Defrosting Frozen Bread Dough
Step 1: Microwave 1 cup water for 3-5 minutes on
HIGH, until boiling.
Place the frozen bread dough in a greased,
microwavable loaf pan.
Microwave on the defrost setting for 3 min.
Turn dough over and rotate the pan.
Microwave on defrost for another 3 min. , until the
dough is soft to touch. Allow the dough to stand for 5
min. until pliable.

47. Raising Dough in the Microwave Oven
Place dough in a greased bowl, turning to
grease on all sides.
Cover the bowl with waxed paper and place it in
the microwave with a dish of warm water.
Microwave on low power for 1 min. Let the
dough stand for 15 min. Rotate the dish ¼ turn.
Repeat this step until the dough is doubled.

48. Other Types of Yeast Breads
French Bread
Baguettes
Focaccia

49. Other Types of Yeast Breads
Challah-the traditional bread for
Jewish Sabbaths and
Celebrations. Rich with eggs
and flavored with honey, it is
braided into oval loaves and
topped with poppy or sesame
seeds.

50. Other Types of Yeast Breads
Croissants-fat is
incorporated through
a process of rolling
and folding.
1.

2
3. 4.
5.
6.

51. Other Types of Yeast Breads
Brioche-a rich, tender
bread made with lots of
eggs and butter. It can be
a difficult dough to work
with. It is traditionally
made in fluted pans and
has a topknot of dough

52. Other Types of Yeast Breads
The New Orleans tradition, began in the
1870s, borrows heavily from European
customs. As part of the celebration of Mardi
Gras, it is traditional to bake an oval cake in
honor of the three kings - the King Cake. The
shape of a King Cake symbolizes the unity of
faiths. Each cake is decorated in the
traditional Mardi Gras colors: purple
represents justice, green represents faith and
gold represents power. A small baby,
symbolizing the baby Jesus, is baked into
each cake.