Baking: Yeast Raised Products

1
Baking Yeast Raised Products

• Yeast
• Helps baked products rise by
• Producing CO2 and alcohol
• Using sugar as a food source
• Four types
• Active dry
• Quick Rise
• Instant
• Cake

2
Baking Yeast Raised Products

• Yeast continued
• Temperature requirements
• 105-110F for rehydration
• Proofing
• Mix with warm H2O and sugar
• Should bubble and grow (CO2 released)

3
Baking Yeast-Raised Products

• Flour
• Differs in
• Protein content
• Gluten formation potential
• Types
• Bread flour
• Cake flour
• All-purpose flour
• Whole-wheat flour

4
Baking Yeast-Raised Products

• Flour continued
• Bread flour
• Hard wheat
• High gluten
• Strong and elastic
• Cake flour
• Soft wheat
• Low gluten
• Smooth texture

5
Baking Yeast-Raised Products

• Flour continued
• All-purpose flour
• Slightly weaker than bread flour
• Multi-purpose
• Whole-wheat flour
• Contains gluten

6
Baking Yeast-Raised Products

• Other ingredients
• Liquids
• Water
• Potato cooking water
• Milk
• Sugar
• Facilitates yeast growth
• Contributes to browning reaction

7
Baking Yeast-Raised Products

• Other ingredients continued
• Salt
• Flavor enhancer
• Allows gluten to stretch for a larger volume
• Fat (optional)
• Increases tenderness by shortening gluten
• Aids in browning reaction
• Decreases staling

8
Baking Yeast-Raised Products

• Preparation and Baking
• Manipulation
• Protein absorbs H2O
• Gluten development occurs
• Fermentation
• CO2 given off by yeast
• Aeration of dough results
• Volume doublesfermentation is over

9
Baking Yeast-Raised Products

• Preparation and Baking continued
• Punching down
• When size has doubled
• Relieves stress on gluten strands
• Squeezes out excess CO2
• Proofing
• Final rising
• Takes less time than 1st proof

10
Baking Yeast-Raised Products

• Preparation and Baking continued
• Cooling
• Let cool before cutting
• Storage
• Do not refrigerate!
• Either freeze (long term) or keep at room temp.

11
Baking

• Chemical Leaveners
• Baking Soda
• Must have both moisture and acid present
• CO2 released
• Baking powder
• Only requires moisture
• Contains acid (cream of tartar)

12
Baking

• Leavening with Air
• Creamingbeat fat sugar together
• Foamingbeat eggs together
• Whole egg foams
• Sponge cakes
• Egg white foams
• Angel food cakes, meringues, soufflés
• Leavening with Steamrequires high initial temp.

13
Baking

• Methods of Mixing
• Conventional
• Cream fat sugar
• Stir in egg
• Stir flourliquid (32)
• Quick Mix
• Mix all
• Beat with mixer

14
Baking

• Methods of mixing continued
• Muffin
• Mix dry only
• Blend liquids
• Make well in dry
• Biscuit/Pastry
• Mix dry ingredients
• Cut in fat
• Blend in liquid
• Knead lightly

Batter should be lumpy!!