Topic 8-9 Flashcards
Carbon dioxide
Leavens
Acts to mellow proteins in eggs and flour
Alkaline/base =browning
Acids
Weakens gluten
Whitens, provide tighter and finer crumn
Fresh compressed yeast
Partially dried and pressed into moist blocks
Refrigerate up to 8-10 weeks
Dissolve in water, add to dough
Starters
A mixture if water, flour, sugar, and sometimes yeast are mixed to and allowed to ferment, capturing natural airborne yeasts
Active dry yeast
Dry granules sold in vacuum packed jars or pouches
Dissolved in water
Produces slack, sticky doughs
Biological leavening
Microogranisms that release CO2 as a part if their life cycle that can be used to leaven products
Fermentation
The chemical breakdown of a substance by bacteria, yeast, or other microorganisms, typically involving giving off heat
Instant yeast
Can be added to doughs without being hydrated in water
Wild yeast
Yeast that occurs naturally in the air or on surfaces such as fruit
Define biological leavening. What is fermentation
Biological leavening- microorganisms that release CO2 as a part of their life cycle that can be used to leaven products
Fermentation- the chemical breakdown of a substance by bacteria yeast, or other microorganisms, typically involved with giving off heat
What does yeast need to ferment? What type of environment and conditions are optimal?
Source of food, water, ph, temperature, and presence/absence of oxygen
Some moisture, and a dark area
What are the three primary forms of commercially produced baker’s yeast?
Compressed yeast
Active dry yeast
Instant yeast
Convert 3lbs, 6 oz of fresh compressed yeast into dry yeast. How much water do you add or subtract from the formula
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Convert 4.5 oz of instant dry yeast into fresh compressed yeast. How much water do you add or subtract from the formula
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10x sugar
Powdered sugar
Used for icings
