Yeast Products *G11 Flashcards
Fermentation definition *2
Process where Yeast converts sugar* into Carbon dioxide and alcohol*
Creaming definition
Beating sugar and shortening together til light and fluffy
Kneading definition
Manipulating yeast dough to develop gluten
Glazing definition *2
Brushing the surface of a baked surface with milk/ egg* to give shiny finish/colour*
Scaling definition
Dough is formed in desired shape/fattening
Factors that influence the quality of yeast products *3
*quality of ingredients
*gluten content of flour
*time used to knead dough
Scoring definition
Cutting the surface of bread with a blade to better appearance
Docking definition
Pressing small holes into pizza dough base to prevent uneven bubbles
Gluten definition
Protein in wheat flour
That contributes to elasticity in bread mixes
How to test if dough is kneaded enough *3
*take a piece of dough
*flatten and stretch
*until tears stop approaching and is elastic
What happens to baked goods if it isn’t kneaded enough *3
*crumbly bread
*coarse texture
*dense loaf
What happens with raising agent during rising time *3
*yeast dissolves
*dough ferments
*gluten develops
How to test for doneness *3
*pleasant flavour
*detaches from pan
*sounds hollow when knocking on surface
Name the quality characteristics of baked goods *5x2
*colour - golden brown
*shape - rounded upper crust, no folds
*texture - light, spongy and elastic
*taste - no strong yeast taste
*weight - light
What is the nutritional value of yeast products *3
*lots of carbohydrates
*bits of protein
*small bits of vitamin B
Examples of carbs *3
Starch, sugar, fibre
Gluten helps product to….
Stretch and hold its shape
Gluten is formed out of what 2 proteins found in wheat flour
Gliadin
Glutenin
Types of yeast *3
*instant - doesn’t dissolve
*active dry - sponge in water
*cube - dissolves in lukewarm sugar water
Function of yeast *2
*raising agent through fermentation
*provides characteristic flavour
Flour types
*Cake- white, refined
*White bread- coarser than cake flour
*Brown bread- higher % of bran
*Whole wheat- all bran + wheat germ present
*Rye/buckwheat/oats/barley- contains little gluten
Function of Flour
Provides protein to develop gluten framework
What temperature should liquid be at when baking
40*C
Water too cold…
Slows yeast growth
Water too hot…
Destroys yeast cells
Function of liquid *4
*helps gluten development
*dissolves sugar and salt
*disperses yeast and fat cells
*milk increases nutritional value
What does too much sugar do
Retards yeast growth
Function of sugar *3
*food source for yeast
*sweetens dough
*gives attractive brown crust
Function of salt *3
*improves taste
*strengthens gluten
*controls fermentation process
Function of eggs *3
*gives finer texture
*provides rich colour
*additional flavour
Types of shortening and uses *3x2
*butter/margerine - firm texture
*oil - gives fine texture, prevents crumbling
*lard - gives soft crust with light texture
Function of shortening *4
*contributes flavour
*improves texture
*improves dough elasticity
*improves keeping bread quality
Additions in bread examples
Cheese
Dried fruit
Clives
Name and explain improvers *2x2
*ascorbic acid -pre dissolve in liquid
*cream of tarter - pinch keeps dough soft
Function of improvers
Speed up rising process
Yeast is classified as what type of raising agent
Biological
Types of dough *3
*Plain bread
*Rich
*Sweet
Types of plain bread dough *3
White
Brown
Whole wheat
Characteristics of rich dough *2
*Eggs always included
*Other ingredients can be added
Examples of rich dough *4
*brioche
*stollen
*chealsea buns
*panetone
Characteristics of sweet dough *2
*sugar always added
*yeast increase, raising time decrease
Examples of sweet dough *4
*doughnut
*koeksisters
*hot cross buns
*mosbolletjies
What are the steps for preparation of yeast dough *10
*scaling
*mixing
*kneading
*first rising/fermentation
*knocking/punching down
*scaling, rounding, benching
*shaping
*proofing/final rising
*cooling
Types of mixing methods *2x2
*straight dough - instant dry yeast added directly to dry ingredients
*sponging - active/cubed yeast is dissolved in lukewarm liquid > sugar and 1/2 flour is added
Explain kneading *3
(steps for preparation of yeast dough)
*knead to develop gluten and distribute ingredients
*knead 5 mins mixer or 10 mins by hand
*knead on lightly floured surface
Explain first rising/fermentation *3+2
*yeast activation = food (sugar) + moisture (liquid) and moderate heat
*heat let’s CO2 expand, bread rises
*alcohol evaporates during baking process
*place in greased container + cover up with wrap
*allow to rise til double the volume
Explain Knocking/ punching down
(steps for preparation of yeast dough) *2
*dough is knocked to release CO2 and break large bubbles
*extra ingredients are now added
Explain scaling, rounding and benching (steps for preparation of yeast dough) *3
*scaling - dough is weighted to give even size portion
*rounding - dough is shaped into round balls
*benching - dough is rested for 10-15 minutes to relax the gluten
Explain shaping (steps for preparation of yeast dough)
Dough is shaped, paced on a baking sheet
Explain proofing/final rising *2
*brush dough with water to prevent drying out
*cover with greased plastic, let is rise to double volume
Explain baking (steps for preparation of yeast dough)
*place in centre of pre-heated oven
Cooling (steps for preparation of yeast dough) *3
*turn out immediately to prevent sweating
*cool on wire rack
*sweet bakes can be brushed with sugar water for a shiny surface
Name cooking methods and goods that are baked with them*3
*baking - sweet baked 180
- bread rolls 200
- pita bread 220
*deep fry - vetkoek, doughnuts
*steam - dumplings, dombolo
Name some effects of heat *min 3 max 6
*increases volume
*stops fermentation
*vaporises alcohol
*coagulates protein
*gelatinises starch
*crust turns brown
Maillard reaction
Chemical reaction between amino acids and reducing sugars
-browned foods desired steaks
Qualities of an unsuccessful product *4
*small volume
*uneven shape
*cracked crust
*heavy bread
Reasons for uneven shape *3
*bad shaping
*over/under proofed
*uneven temperature
Reasons for small volume *3
*flour with poor gluten content
*too much sugar/shortenig
*underproofed
Reasons for cracked crust *3
*dough too stiff
*underproofed
*oven too hot
Reasons for heavy bread *3
*too much salt
*underbaked
*dough too stiff/soft
