PPT-Yeast Bread What part does each play in the making of bread?

GLUTEN provides dough with elasticity and strength YEAST makes dough rise and gives it its porous texture Under developed gluten Developed gluten Define HYDRATION To Add water. How it is made . Nice graphic here. Learning Objectives . To learn about the history of bread. .. To investigate the different types of grains used for making bread. .. To understand the structure of grains. 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. . A basic food worldwide. What is bread?. Bread is a staple food prepared by baking a dough of . flour. and . water.. It is popular around the world and is one of the world's oldest . foods.. The virtually infinite combinations of different flours, and differing proportions of ingredients, has resulted in the wide variety of types, shapes, sizes, and textures available around the world. . Scaling. Mise en place is everything in a bakery or in any commercial kitchen do any kind production. It executes time management and efficiency. You want to weigh all of you ingredients out before you begin the bread making process.. 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. . 1. Basic method. 2. Jewish Story Bread. 3. East African Chapati . 4. Ethiopian Honey Bread. 5. Polish Easter Bread. 6. Irish Soda Bread. Making Bread. It is simple to create a light airy loaf of bread. . 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. 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. . E. M. . Elkahlout. Applications of Biotechnology to Food Products . 3. Production of Fermented Foods. (Bread making). INTRODUCTION. Fermented . foods: . foods which are processed through the activities . 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 . Flour, yeast, salt, water. What flour is most suitable to make bread with?. Strong breadmaking flour. Name one of the different forms we can buy yeast in?. Block yeast, instant yeast, dried yeast. What makes bread rise?.