Lab_8 - Lab 8 Yeast Breads Overview of Lab 8 1 Begin...

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Lab 8: Yeast Breads Overview of Lab 8: 1. Begin preparation of assigned recipes 2. While product is rising, listen to presentation on Yeast Breads 3. Finish preparing recipes 4. Evaluate the sensory properties of rolls modified for salt, fat and fiber content (8 different rolls). Objectives: The student should be able to: 1. Describe factors affecting gluten and dough development. 2. Describe the effect of flour type on the quality of yeast breads. 3. Prepare yeast breads and rolls. 4. Describe the scientific principles involved in the preparation of bread. Note for meal plan preparation lab: During today’s lab you may view pictures taken during previous labs. We will be taking your picture too after you prepare your meal. You may wish to bring special dishes or placemats if you think they will enhance the appearance of your meal.
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FOOD SCIENCE PRINCIPLES ON YEAST BREADS 1. The use of yeast, a single-celled fungi, is an effective biological agent with which to leaven bread. Yeast produces zymase , an enzyme that converts glucose and fructose into carbon dioxide, alcohol, and other flavor components. The carbon dioxide serves to inflate the dough and produces a light, airy baked product. Yeast also produces a number of other chemicals that contribute to the unique flavor of the dough and brings about changes (maturing or ripening) in the structure of gluten. The strain of yeast normally used for yeast breads is Saccharomyces cerevisiae. 2. The fermentation of yeast depends on the environmental temperature and the food source. Optimal temperatures for yeast growth are 86-95º F (30-35º C) but temperatures of 80-85ºF (27-30º C) are more practical at home. Fermentation is slow below 75º F (24º C); above 98ºF (37º C), the dough may rise before it has a chance to mellow. The sugars, glucose, fructose, sucrose, and maltose, are used by yeast as food. In the absence of sugar, glucose can be slowly hydrolyzed from flour by the yeast. Yeast cannot use lactose (milk sugar) as a food. “Quick-rise” or “Rapid-Rise” yeast is a special strain of S. cerevisiae. This strain of yeast works more rapidly, producing CO2 in approximately half the time. 3.
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This note was uploaded on 04/25/2009 for the course NS 2470 taught by Professor Gier,e. during the Spring '09 term at Cornell.

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Lab_8 - Lab 8 Yeast Breads Overview of Lab 8 1 Begin...

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