PPT-Yeast Bread What is made with YEAST DOUGH?

Sandwich Bread and Dinner Rolls Cinnamon Rolls Pizza Crust Bagels Croissants Soft Pretzels Yeast Breads vs Quick Breads YEAST BREADS are NOT quick to make like QUICK BREADS because they do NOT use. Breads. Yeast Breads in General. They have a distinctively appealing sweet smell and delicious taste that cannot be matched to commercially prepared sandwich breads.. Many meal managers rely on the ease of bread machines to make homemade bread an option to their menu plans.. Y2.U8.2. Types of Dough. Lean Dough. Flour, water, yeast, salt. Chewy texture, crisp crust. French bread, hard rolls. Rich Dough. Contain tenderizing ingredients. Shortening, butter, sugar milk. Parker House rolls, brioche, cinnamon bun, Danish. Cool-Rise . Doughs. Designed to rise slowly in the refrigerator. . Mix ingredients and knead dough. Brief rest, shape dough. Place in a pan . Cover dough and place in refrigerator. Ready (risen) in 2 to 24 hrs. . Objective. Explain how dough for yeast-raised products is prepared.. Dough Preparation. Preparing dough for a yeast-raised bakery product is not as easy as preparing . doughs. and batters for quick breads. What kind of bread is eaten in your country?. What kind of bread do you eat?. When do you eat bread?. In many countries bread is made by a baker in his bakery. . Bread is made from flour, salt, yeast and water. . Homemade Yeast Bread. It has a distinctively appealing sweet smell and delicious taste.. Bread machine – measure the ingredients, and the machine does the rest. Yeast Bread Ingredients. Flour. All-purpose flour. Group E:. Hunza. Hayat. Asad Abdullah Shahid. Kandeel. . Shafique. Ayesha . Kaleem. Fariha. . Munir. Sehar. . Yousaf. Maarej. Khan. Introduction & Overview. History. One of humanity's oldest foods.. 1876. 1877. 1878. Yeast Breads. Yeast Bread Ingredients . Yeast -Types. Compressed cake. Active dry. Rapid rise. finer particle size. less resistant to temperature fluctuations. lower shelf-life. used in bread machines. GLUTEN – provides dough with . elasticity. and . strength. .. YEAST – makes dough . rise. and gives it it’s porous . texture. Under developed gluten. Developed gluten. Define. HYDRATION. To Add water. .. Objective . 1: . Identify and prepare yeast breads. a. Lean Dough, Enriched Dough. b. Mixing Methods: Straight dough, Modified straight-dough, Sponge method.  . Objective 2: . Identify and discuss the different types of flours used in bread making: all-purpose flour, unbleached flour, bread flour, and whole wheat flour.. What is Yeast?. 1. Microscopic Plant. 2. Favorite food is sugar. 3. carbon dioxide forms as yeast ferments. Bakers yeast is a one-celled fungus that multiplies rapidly at the right temperature in the presence of a small amount of sugar and warm moisture. . Volume 1, Issue 1 Culinary Arts II A WHAT IS IT? THERE ARE SEVERAL TR ADITIONAL METHODS FOR CREAT- ING STARTERS FOR BREADS. ALL OF THESE STARTERS ARE EASY TO PREPARE. NSISTS OF A SIMPLE MIXTURE OF W making . Basic ingredients . The basic ingredients of bread are: . flour. ; . yeast . (to make the bread rise); . salt . (to add taste and aid proving); . f. at . (sometimes added to . make . the loaf lighter and extend shelf . a. . Rolls. b. . Loafs. c. . Doughnuts. Ingredients . Yeast. Flour. Liquids. Flour. Gluten for elasticity & structure.. Source . of starch . When . mixed with liquid and kneaded, the flour develops gluten which supports the carbon dioxide produced by the yeast. .