Chapter 3: Yeast Bread

•  The yeast - causes the formation of carbon dioxide gas through fermentation of the sugars in the bread dough
• Yeast is a living microorganism made up of just a single cell. Yeast cells grow in a very different way and a lot faster
• Yeast is very sensitive to - temperature and moisture
• Types of yeast -

  • Compressed
  • Active Dry
  • Instant Dry
• Compressed - a mixture of yeast and starch with approximately 70% moisture content; it must be kept refrigerated.
• Active dry - with virtually no moisture, is dormant and can be stored without refrigeration for months.
• Instant dry - can be added directly to dry ingredients in a bread formula without rehydrating.
• Natural yeast - starters used prior to the development of commercial yeast. Made by capturing wild yeast caught in a liquid dough mixture
• Sourdough - is a type of natural yeast starter with a characteristic tangy taste although all starter is not sour.
• Yeast activity most beneficial when dough reached - (75°F to 80°F) ( 24°C to 27°C) after mixing.
• Types of yeast breads -

  • Ensaymada
  • White Bread
  • Monay
  • Pandesal
  • Donut
  • Dinner roll
  • Spanish bread
  • Pan de coco
  • Bitcho bitcho
  • Burger Buns
  • pan americano
  • Wheat bread
• Mixing Method -

  • STRAIGHT DOUGH METHOD
  • SPONGE AND DOUGH METHOD
  • NO TIME DOUGH METHOD
• The straight dough (direct) method or

  A pre-fermentation- where dough is mixed in several stages :

  • Sponge Old dough
  • Sour dough starter method
• Kneading - moistens ingredients and develops wheat gluten
• Fermentation is divided into two stages-

  •Bulk - where the entire mass rises before shaping

  •Proofing - the rise given to shaped yeast just prior to baking
• Fermentation time is controlled by three factors-

  •Ingredients

  •Dough temperature

  •Room temperature
• Bread is judged by -

  • External and internal appearance
  • Flavor
  • Aroma
  • Keeping properties
• Powdered sourdough starters - give bread a tangy flavor.
• Frozen dough - enables restaurant operators to offer freshly baked bread.
• Parbaked bread - is solidified, unbrowned flash-frozen bread dough.
• Learning how to recognize when bread is fully baked- essential.
• Steam - in the oven improves bread crust.
• Convenience Products - Bread bases are dry blends of specialty ingredients that must be added to a scratch formula or a mix.