Chapter 8 Flashcards
Active dry yeast
Dehydrated yeast sold in granulated form
Autolyse
The rest period after mixing flour and water
Baking
The act of placing food such as a dough or other unbaked pastry in the oven where dry heat cooks the food
Couche
A piece on heavy canvas or linen in which a yeast bread can be nestled in order to hold its shape during the proofing process
Degreasing
The same as punching, a stage in yeast breads baking where after the dough has been fermented, the edges of the dough are pulled over into the center to deflate it releasing carbon dioxide and redistributing it
Fresh or compressed yeast
Fresh yeast mixed with a starch that is portioned into a small cube
Friction factor
The difference between the temperature of the dough before and after mixing
Gelatinization
During the baking process the starches within the flour absorbs moisture from the dough, swell, and becomes firm
Glutathione
A protein fragment- amino acid founded in active dry yeast that weakens gluten in yeast doughs
Gluten
A network of fibers that is created when two proteins in wheat are mixed in water.
Instant active dry yeast
Similar to active dry yeast but with fewer dead yeast
Kneading
A stage in yeast bread making where the dough is pushed against a work surface and folded over on itself until a smooth and elastic dough. Gluten is developed during the process
Lean dough
A yeast dough that does not contain fat or sugar
Leavener
An ingredient that is added to baked goods to help them rise
Malliared reaction
A reaction between amino and acids and sugars that occurs between 300f and 500f causing the bread to caramelize and brown
Mixing
The act of mixing
