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Mixing Methods for Yeast Breads PowerPoint Presentation

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On : Jan 08, 2015

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  • Slide 1 - Mixing Methods for Yeast Breads
  • Slide 2 - Straight Dough Method Soften the yeast in warm water For compressed yeast water should be 80-85 degrees F. For active dry or fast rising yeast the temperature sure be between 110-115 degrees F.
  • Slide 3 - 2. Add the sugar, fat and salt to the milk The milk should be room temperature to lukewarm Cold ingredients will slow the rising action when added to the activated yeast.
  • Slide 4 - 3.Combine the yeast with the liquid mixture and add some of the flour. Beat the mixture until smooth, then add the remaining flour gradually to form a dough.
  • Slide 5 - Straight – Dough Method is good for refrigerator dough recipes---but often calls for extra yeast, sugar, and salt.
  • Slide 6 - When making a refrigerated dough , mix and knead then place in covered bowl in refrigerator to rise. Dough will double in bulk before it becomes chilled.
  • Slide 7 - Shape into bread or rolls and bake it the next day. Sometimes when refrigerated this method is called COOL-PROOFED OR COOL-RISE METHOD.
  • Slide 8 - Fast Mixing Method 1.Mix the yeast with some of the flour and all of the other dry ingredients.
  • Slide 9 - 2. Heat the liquid and fat together to a temperature of 120-130 degrees F. and add to dry ingredients.
  • Slide 10 - 3. Add eggs if required fir recipe and then add the rest of the flour to form a dough.
  • Slide 11 - Fast Mixing Method --works well with active dry or fast rising yeast --allows ingredients to blend easily -- eliminates the need to soften the yeast
  • Slide 12 - Sponge Method 1. Mix the liquid, sugar, yeast, and part of the flour together. This mixture is called a SPONGE
  • Slide 13 - 2. When the SPONGE becomes bubbly and light, add the cooled melted fat, the salt, and the rest of the flour to form a dough.
  • Slide 14 - Batter Method Some recipes are prepared by the batter, or “no mix” method. These recipes use less flour and thus the yeast mixture is thinner than a dough. This method is a modification of the straight-dough method that eliminates kneading. Stirring develops the gluten. It is the quickest mixing method.
  • Slide 15 - GLUTEN Forms the framework of the bread Is developed during mixing and kneading Holds the carbon dioxide produced during fermentation
  • Slide 16 - Carbon Dioxide gives bread volume.
  • Slide 17 - Successful Yeast Bread Depends: Careful measuring Sufficient kneading Controlled fermentation temperatures Correct pan size Correct baking temperature
  • Slide 18 - KNEADING KNEADING develops the gluten Means to press, fold, and turn the dough, then repeat….
  • Slide 19 - Too much flour added during kneading will make the dough stiff.
  • Slide 20 - Too much pressure at the beginning of kneading will make the dough sticky and hard to handle.
  • Slide 21 - Too much pressure toward the end of kneading can tear or mat the gluten strands that have already developed.
  • Slide 22 - Fermentation After kneading the dough must rest, during this time the yeast and the sugars act together to from alcohol and carbon dioxide….this process is called fermentation
  • Slide 23 - Fermentation During this process the dough should double in size…to test for proper doubling insert two fingers , if an indentation remains the dough has risen The temperature should be at 80 degrees F to promote good fermentation
  • Slide 24 - Punching the Dough When dough is light, punch it down to release the carbon dioxide, then fold and turn dough to smooth side….sometimes the recipe will call for a second rise at this time……
  • Slide 25 - Shaping Use a sharp knife for dough cutter to divide into portions Allow the dough to rest about 10 minutes to make it easier to handle Flatten then shape
  • Slide 26 - Text: Guide to Good Food page 364-5 shows these steps
  • Slide 27 - Characteristics of good yeast bread loaf: Large volume, smooth, rounded top Surface golden brown Texture is fine and uniform Crumb is tender and elastic Springs back when touched
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