Junior CA; (Bake Shop) Intro to Yeast Bread

Flour

The basis and structure of all baked goods that contain it

gluten is

the rubbery substance formed when mixing flour with water

how is flour catagorized?

-Kernel type -harvest time

what are the three parts of a wheat kernel?

-bran -germ -endosperm

functions of water

-regulates dough consistency -controls the temperature of dough -helps form gluten

hydration

the amount of water in dough

yeast functions

fermentation

fermentation is

yeast converting sugar into carbon dioxide gas & alcohol

fermentation needs

food, warmth, and moisture

when does yeast die?

138F

fresh

creamy and white

active dry

granular

instant

creates a quick rise time

what is the 4th type of yeast and what is it most commonly used to produce

wild yeast, used to produce sourdough

salt functions

-enhances flavor -regulates enzyme & yeast activity -strengthen & tighten gluten -increases shelf life due to its hygroscopic nature

can salt types be used interchangeably

no

examples of enricher ingredients

-fats -eggs -milk -sweeteners

purpose of enricher ingredients

any additional ingredient that affects color, texture, and flavor

hard lean dough contains

less than 1% of sugars and fat (hardly any enrichers)

hard lean dough characteristics

dry, chewy crumb and a hard crust

soft medium dough contains

6-10% sugar and fat

soft medium dough characteristics

elastic texture, tears easily

sweet rich dough contains

up to 25% fat and sugar

characteristics of sweet rich dough

soft, heavy, rich texture

a rolled in fat yeast dough has

fat incorporated through folding or rolling

characteristics of rolled in fat yeast dough

rich, flakey

hard lean dough ex;

baguette, bagel

soft medium dough ex;

white bread, focaccia

sweet rich dough ex;

brioche, cinnamon bun

rolled in fat yeast dough ex;

croissant