CUL 150 PPT Week 4

CUL 150 PPT Week 4 - Yeast Dough Wheat Grain The only grain...

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Yeast Dough Wheat Grain The only grain that can produce gluten sufficient enough to produce bread
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Yeast Dough Ingredients Flour Used in Yeast Breads - Hard wheat - more protein / gluten – elastic - Other flours and meals are used in combination with wheat - rye, corn, barley, soybean, rice, buckwheat - don’t produce enough gluten or none at all - meals such as oat, corn barley and rice - texture, flavor, nutrients, fiber
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Yeast Dough Ingredients Liquids in Yeast Breads - A favorable environment for yeast to live (moisture) - Steam (puff up bread) texture inside - Water (neutral flavor) - Potato water, milk, beer (gives flavor)
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Yeast Dough Ingredients Yeast for Yeast Breads - Compressed yeast (fresh) - 1 st . Stage of yeast process - after yeast is made, strain, compress - comes in brick, refrigerate - fresh should look chalky and grayish brown - shelf life is 1 to 2 weeks - when proofing, water temperature should be 100 – 105 degrees F.
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Yeast Dough Ingredients Yeast for Yeast Bread - Dry yeast - take fresh yeast and remove moisture, granulate - grainy and sandy - has one year shelf life - when proofing, water temperature should be 110 – 115 degrees F. - Instant - more powerful dry yeast - use less – 75% of dry - recipe calls for 1 oz. fresh, use 50% of dry
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Yeast Dough Ingredients Salt in Yeast Breads - Necessary in bread - Improves breads’ flavor - Strengthens and tightens gluten - Slows down yeast (inhibits fermentation)
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Yeast Dough Ingredients Sugar in Yeast Breads - Honey, molasses, corn syrup, brown sugar - You don’t need sugar in yeast breads
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Ingredients in Yeast Breads Sugar in Yeast Breads - Sugar - Carbohydrates - Starch has them too, which bill be broken down to simple sugar - Some turns to sugar, enough amount to get started (feeds yeast)
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CUL 150 PPT Week 4 - Yeast Dough Wheat Grain The only grain...

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