Yeast_Breads09Revised

Yeast_Breads09Revised - YeastBreads...

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Yeast Breads http://baking.about.com/library/ weekly/aa020100.htm
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Yeasts in Yeast Bread Yeast is a living organism, one-celled fungus  – leavening agent.  Yeast’s enzymes convert  starch into glucose.   Fermentation - Yeast converts glucose into  H 2 2 .  Desirable temperature: 90 –110F (32-34C) Compressed yeast; active dry yeast; instant  quick-rising active dry yeast
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Yeast Bread Bread flour - gluten for extensibility and elasticity in  the dough.  Gluten developed by kneading.  Fermentation weakens gluten, so stronger flour is  better.  Weak gluten results in poor volume. Sugar + yeast (in warmth)   ethyl alcohol + CO2 + H2O Sugar increases fermentation rate by providing  readily available food Fat facilitates handling of the dough Salt for flavor and retards fermentation.
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Yeast_Breads09Revised - YeastBreads...

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