Chapter 20- Yeast Breads

Chapter 20- Yeast Breads - NTR 307 Chapter 20- Yeast Breads...

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NTR 307 Chapter 20- Yeast Breads 10/11/10 Biological Leavening o Yeast Converts the fermentable sugars present in the dough into CO2 Starch Glucose (via yeast) CO2 + Ethanol (via yeast) Causes the dough to expand or rise as the CO2 forms pockets or bubbles When the dough is baked it “sets” and the pockets remain, giving the baked product a soft and spongy texture (crumb) Yeast Saccharomyces cerevisiae o Market forms of baker’s yeast Compressed –semisolid cake -70% moisture Must be kept refrigerated –short shelf life Preferred by commercial bakers –more consistent product Active dry- <8% moisture Must be rehydrated at 110-115 F for 5-10 minutes May be stored for up to a year 1 package of yeast enough for 4-6 cups of flour Instant- product of genetic engineering Quick hydration- cells are porous and absorb water quickly Reproduces more quickly than traditional yeast Can mix with dry ingredient- good for use in bread machine Sour Dough o Bacteria Sour dough bread A culture of lactobacilli and yeasts used to leaven bread 1
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Chapter 20- Yeast Breads - NTR 307 Chapter 20- Yeast Breads...

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