Culinary-_Chapter_32 - Chapter 32: Yeast Breads Yeast...

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Chapter 32: Yeast Breads Yeast Microscopic fungi whose metabolic processes are responsible for fermentation; they are used for leavening bread and in cheese, beer, and wine making. Fermentation o Yeast + Carbohydrates= Alcohol + CO 2 o Defined as the process by which the yeast converts the sugar into alcohol and CO 2 ; it also refers to the time that yeast dough is left to rise—that is, the time it takes for CO 2 gas cells to form and become trapped in the gluten network. o Yeast is responsible for making the bread rise because it releases CO 2 during bread making. o TEMPERATURES FOR YEAST DEVELOPMENT Temperature Yeast Development 34 ° F Inactive 60-70 ° F Slow Action 75-95 ° F Best Temperature for Yeast Activity 85-100 °F Best water temperature for hydrating yeast 100-110 °F Best water temperature for hydrating active dry yeast 138 ° F Yeast dies o Salt is important in fermentation because it inhibits the rising of the bread so it is a control factor in the process. Types of Yeast o Compressed Yeast (or fresh yeast) Mix of yeast and starch Must be kept refrigerated If it is good it is creamy white and crumbly with fresh yeast smell o Active Dry Yeast Moisture has been removed by hot air
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This note was uploaded on 04/28/2010 for the course HADM 2236 taught by Professor Spies during the Spring '09 term at Cornell University (Engineering School).

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Culinary-_Chapter_32 - Chapter 32: Yeast Breads Yeast...

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