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Gilbert Noussitou 2010 G_L2-29-1
CHAPTER 30
YEAST BREADS
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Yeast Breads
Two Categories:
– Lean dough (little or no fat or sugar)
• French and Italian breads
– Rich dough (significant amount of sugar or fat)
• Brioche
• Multigrain breads
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Yeast
• A living organism
• A one-celled fungus
• Feeds on carbohydrates
• Fermentation:
Yeast + carbohydrates = alcohol + carbon dioxide
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Yeast Fermentation
Temperature sensitive
• Prefers broad range of 21 to 54°C (70 to
130°F) depending on the type of yeast
• Most common is 32 to 43°C (90 to 110°F)
• Dormant at 2°C (34°F)
• Killed at 59°C (138°F)
Yeast Fermentation (cont.)
Salt is used to;
1. control yeast development
2. for flavour
3. to condition gluten (makes it stronger and
more elastic)
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Types of Yeast• Compressed or fresh yeast (70% moisture)
– Best temperatures: 21 to 32°C (70 to 90°F)
• Active dry yeast– Best temperatures: 41 to 46°C (105 to 115°F)
• Instant yeast (quick-rise dry yeast)– Combined with dry ingredients
– Best temperatures: 52 to 54°C (125 to 130°F)
• Sourdough starter
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Yeast
Compressed Yeast Dry Yeast
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Sourdough Starter
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Production Stages 1. Scaling the ingredients
2. Mixing and kneadinga. Straight dough method
b. Sponge method
c. Rolled-in dough
3. Fermenting
4. Punching
5. Portioning
6. Rounding
7. Shaping
8. Proofing
9. Baking
10.Cooling and storing
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Kneading Dough by Hand
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Washes for Yeast Products
Whole egg and water…….
Whole egg and milk……..
Egg white and water……..
Water…………………….
Flour……………………..
Milk or cream………........
Shine and colour
Shine and colour; soft crust
Shine, firm crust
Crisp crust
Texture and contrast
Colour with soft crust
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Rolled-In Dough• Croissants• Danish• Puff pastry