Yeast Bread Flashcards
What are yeast breads leavened with?
yeast
What are characteristics of good quality yeast bread?
fine texture (smooth), thin cell walls, uniform grain, elastic crumb, light, large volume in relation to weight
What are the ingredients in the yeast bread?
yeast, flour, liquid, salt, fat and sugar, dough conditioners and other ingredients
what are yeast?
single-celled fungi
What kills yeast?
excessively hot temperatures
What are the different kinds or sources of yeast?
instant quick-rising active dry yeast, active dry yeast, bread machine yeast, compressed or fresh cake yeast, starters or sponge
What does the amount of flour depend on in yeast bread?
humidity levels and to handle dough during kneading to minimize the amount of flour added
What type of dough does wheat flour produce?
viscoelastic dough
What is gluten produced from?
proteins in flour, gluterin and gliadin
What are the different types of flour in yeast bread?
bread flour (preferable), whole wheat flour, and rye flour
What are the liquids in the yeast bread?
water, milk, and eggs
T/F: sugar is not an essential ingredient in yeast breads
true
What are the functions of sugar in yeast bread?
increases rate of temperature, too much causes yeast to grow slower, adds sweetness, promotes browning
T/F: fat is not an essential ingredient in yeast bread
true
What are the functions of fat?
facilitates dough handling, increases keeping quality of bread, improves loaf volume and texture, and increases tenderness
What contributes to a lot of the salt in the US diet?
bread
What are the functions of salt in yeast bread?
adds flavor, slows yeast fermentation, firms gluten structure
What is the purpose of dough conditioners?
finer texture, better volume, and softer crumb
What are examples of dough conditioners?
ascorbic acid, calcium iodate, azodicarbonamide, calcium peroxide
What is the purpose of emulsifiers?
produces flexible dough, produce finer and softer crumb
What are examples of emulsifier
lecithin, mono- and diglycerides
What does enzymes do for yeast bread?
slow staling, enhance bread crust color, and softer crumb
What are examples of enzymes?
amylase and proteases
What is critical to good yeast bread?
mixing and kneading
What are the different methods of mixing?
straight dough, sponge method, batter method, automatic bread machines
What is the straight dough method?
start the yeast, mix and knead, rise
what is the sponge method?
mix a very wet initial dough which ferments for longer. then mix in the rest
What is the batter method?
quickest; straight dough without the kneading
What is automatic bread machines method?
put it in, press go
What is kneading essential for?
development of strong elastic gluten strands
What are the methods of kneading?
by hand or by machine
What happens if you use too much flour during kneading?
dry, stiff dough
What is fermentation?
time between start of mixing and molding or shaping of dough
What is the fermentation reaction?
glucose + yeast –> ethanol + CO2
What are favorable conditions of fermentation?
moist, warm environment
What happens if allowed to ferment too long?
low oven spring, flat or sunken top, coarse grain and thick cell walls, unpleasant sour odor, crust may brown poorly
What happens if there is inadequate fermentation?
thick cell walls, heavy and small volume, less tender
What is the fermentation phase called?
“proofing”
When are decorative finishes applied?
after shaping but before proofing
What are examples of glazes or washes?
whole egg and water (shiny crust), whole egg and milk (shiny soft crust), milk or cream (soft crust), and water (crisp crust)
What are the changes that occur after baking?
firmness of crumb, less moisture, loss of flavor, crumbly texture, and development of leathery crust
when does staling of bread occur more quickly?
if refrigerated, store at room temp or freeze. warming can reverse effects of staling
What is the staling of bread caused by?
retrogradation of amylopectin
What are causes of bread spoilage?
commonly by mold and rope
What retards mold growth?
refrigeration
What is mold?
contamination after baking
What is rope?
bacterial contamination
What does rope originate in?
flour
