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Baking And Pastry Arts > Yeast Fun. 2.0 > Flashcards

Yeast Fun. 2.0 Flashcards

Basics and Bread

1
Q

What are the different types of Commerical Yeast?

A

1) Fresh Yeast (or Compressed Yeast)
2) Active Dry Yeast
3) Instant Dry Yeast
4) Osmotolerant

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2
Q

How long will Fresh Yeast last?

A
  • 2 weeks in the Fridge

* 4 months Frozen

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3
Q

What is the difference between Active Dry Yeast and Instant Dry Yeast?

A

Active Dry

  • 25% of Yeast Cells are dead
  • Needs to be Rehydrated and Activated (Fed) before use
  • Not popular with Bakers

Instant Dry

  • Newer (1970s)
  • Does not have to be Dissolved in water before use (Hydrated) or fed
  • Can be added mixed in with Dry Ingredients
  • Absorbes water faster
  • Produces more Gas quickly
  • Contains very little dead Yeast: Less Yeast is needed
  • Ideal for Short Fermentation or No-Time Doughs
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4
Q

Fermentation:

A

When Yeast acts on Sugars and changes them into Carbon-Dioxide Gas and Alcohol (Ethanol)

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5
Q

Three phases of the Basic Mixing Process:

A
  1. Blending the Ingredients
  2. Forming the Dough
    3 Developing the Dough
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6
Q

What Processes occur during Mixing?

A

Air Cell Formation
Hydration: Water Absorption
Oxidation
Gluten Development

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7
Q

Coagulation:

A

The Firming or Hardening of proteins - Usually caused by Heat

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8
Q

Gultein and Gliadin:

A

Are two proteins found in wheat. When combined with water, they form a stretchable substance called GLUTEN

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9
Q

Gluten development can be controlled by….

A

1) Mixing Method
- proteins are hydrated
- air is mixed into dough
- gulten stands are developed

2) Leavening
- expansion of air cells stretch gluten and strengthens it
- tenderizes product by making cell walls thinner

3) Tempature
- warm temperatures promote yeast growth

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10
Q

What does Salt do?

A

Strengthens gluten and controls yeast growth

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11
Q

What effect does Bran have on Gluten Development?

A

Inhibits Gluten Development by cutting through web and preventing gluten from sticking together

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12
Q

Milk in Gluten Devlopement:

A

Milk contains an enzyme that interferes with Gluten Development

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13
Q

Ingredients for Adjusting Gluten Development:

A

Salt
Bran
Dough Conditioners
Milk

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14
Q

What are the 7 processes in Baking?

A
  1. Melting of Fats
  2. Formation and expansion of gases
  3. Killing of Yeast and Microorganisms
  4. Coagulation of Proteins
  5. Gelatinizarion of Starches
  6. Escape of water vapor and other gases
  7. Crust formation and browning
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15
Q

Cooling and Staling

A
  • Starches continue to gelatinize
  • Molecules bond with each other
  • Becoming more Soild as cooling continues
    ( Retrogradation —-> Staling )
  • Staling changes the texture and aroma because of structure change and lose of moisture
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16
Q

Lean Dough:

A

Low in Fat and Sugar

17
Q

Rich Dough:

A

Higher in Fat, Sugar, and sometimes Eggs

18
Q

Rolled-in/Laminated Doughs:

A

Fat is incorporated in Layers

19
Q

Twelve Basic Steps of Baking:

A 
Scaling 
Mixing 
Bulk Fermentation 
Folding or Punching - 20min Rest 
Scaling or Portioning 
Rounding 
Bench Rest 
Make Up / Panning 
Proofing 
Baking 
Cooling 
Storing
20
Q

Mixing Phases/Purposes:

A

Combine all Ingredients
Distribute Yeast
Gluten Development

21
Q

Pick Up Stage:

A

Flour and other Dry Ingredients are Hydrated and combined with Liquids Ingredients

22
Q

Clean up Stage:

A

All Ingredients are hydrated and are starting to form a Rough Dough

Bowl is coming Clean!

23
Q

Development Stage:

A

Dough is further mixed and Gluten is Developed

24
Q

An Underfermented Dough is called a?

A

Young Dough

25
Q

A Overfermented Dough is called an?

A

Old Dough

26
Q

Folding or Punching a Dough Causes?

A

Carbon Dioxide to Escape
Helps Gluten Development
Equalizes Dough Tempature

27
Q

Proofing:

A

A continuation of fermentation - that increases volume

Lean Doughs are Proofed longer
Rich Doughs are usually Underproofed

Correct - Comes back a little
Over - Comes back but falls
Under - does not come back

28
Q

Oven Spring:

A

Quick rising action in first 10 mins of baking - caused by the production and expansion of trapped gases in dough

29
Q

Washes:

A
  • Water is used to Hard Crusted Breads
  • Starch Paste is used for Rye Breads
  • Egg Washes are used to produce a shiny brown crust for soft breads and rolls
  • Commerical Aerosol washes provides a quick and easy way to give shine and made stuff stick
30
Q 
Cutting 
Scoring 
Docking 
Baker's Lame
.....
A

Hard crusted Breads are cut to allow room for expansion during baking. A break on the side of a loaf is cause by continued rising after crust formation.

31
Q

Oven Tempature and Baking Times Intro:

A

Larger Items - baked at a lower temp and for longer, compared to small rolls

Rich and Sweet Doughs - Baked at a lower temp because of their high fat, sugar, and milk content (they will brown faster)

French breads with no Sugar - Bake at a high tempature to achieve the proper crust color

LOAVES SHOULD SOUND HOLLOW AND FEEL LIGHTER WHEN DONE

32
Q

Steam Intro:

A
  • Hard Crusted Breads get Steamed
  • Steam during the first part of baking keeps the crust moist to allow for rapid expansion without breakage
  • Rich Doughs generally do not get Steam
33
Q

What is the Straight Dough Method?

A

Combine all Ingredients in a bowl and mix

  • Fresh Yeast and Active Dry Yeast should first be softened in a little of the water from the formula
  • Not absolutely necessary for Fresh
34
Q

What is the Modified Straight Dough Method?

A

Fat, sugar, eggs, and flavoring are mixed first until uniform
Wet and dry Ingredients are added
Dough is developed

35
Q

Mixing Times and Speeds

A

Short Mix - And Long bulk Fermentation
Improved Mix - Medium Mix and Fermentation
Intensive Mix - Long Mix and Sort Fermentation

36
Q

Extensibility:

A

The ability of a dough to be Stretched

37
Q

Elasticity:

A

The ability of a dough to SPRING BACK WHEN STRETCHED

38
Q

Tenacity:

A

The RISITANCE of a dough to being stretched

Baking And Pastry Arts (1 decks)

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