Gilbert Noussitou 2010G_L2-29-1 CHAPTER 30 YEAST BREADS

Gilbert Noussitou 2010 G_L2-29-1

CHAPTER 30

YEAST BREADS


Yeast Breads

Two Categories:

– Lean dough (little or no fat or sugar)

• French and Italian breads

– Rich dough (significant amount of sugar or fat)

• Brioche

• Multigrain breads


Yeast

• A living organism

• A one-celled fungus

• Feeds on carbohydrates

• Fermentation:

Yeast + carbohydrates = alcohol + carbon dioxide


Yeast Fermentation

Temperature sensitive

• Prefers broad range of 21 to 54°C (70 to

130°F) depending on the type of yeast

• Most common is 32 to 43°C (90 to 110°F)

• Dormant at 2°C (34°F)

• Killed at 59°C (138°F)

Yeast Fermentation (cont.)

Salt is used to;

1. control yeast development

2. for flavour

3. to condition gluten (makes it stronger and

more elastic)



Types of Yeast• Compressed or fresh yeast (70% moisture)

– Best temperatures: 21 to 32°C (70 to 90°F)

• Active dry yeast– Best temperatures: 41 to 46°C (105 to 115°F)

• Instant yeast (quick-rise dry yeast)– Combined with dry ingredients

– Best temperatures: 52 to 54°C (125 to 130°F)

• Sourdough starter


Yeast

Compressed Yeast Dry Yeast


Sourdough Starter


Production Stages 1. Scaling the ingredients

2. Mixing and kneadinga. Straight dough method

b. Sponge method

c. Rolled-in dough

3. Fermenting

4. Punching

5. Portioning

6. Rounding

7. Shaping

8. Proofing

9. Baking

10.Cooling and storing


Kneading Dough by Hand


Washes for Yeast Products

Whole egg and water…….

Whole egg and milk……..

Egg white and water……..

Water…………………….

Flour……………………..

Milk or cream………........

Shine and colour

Shine and colour; soft crust

Shine, firm crust

Crisp crust

Texture and contrast

Colour with soft crust


Rolled-In Dough• Croissants• Danish• Puff pastry

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Gilbert Noussitou 2010G_L2-29-1 CHAPTER 30 YEAST BREADS