PPT-Yeast Cryptography: A Budding New Way to Keep Your Dough

by Brian K Sato Eduardo Cruz Hinojoza and Duyen Dinh Dang Department of Molecular Biology and Biochemistry University of California Irvine CA NATIONAL CENTER FOR CASE STUDY TEACHING IN SCIENCE. 2012 HHMI Summer Workshop for High School Science . Teachers. The Genomics of . S.cerevisiae. GOALS. Introduction to the Genomics of Yeast. Sequencing Technologies and how they are evolving. Introduction to Systems Biology and modern Yeast Genetics. Michelle . Attner. July 24, 2012. What is budding yeast, . S. . cerevisiae. ?. Electron micrograph. DIC (light microscopy). Advantages to budding yeast as a model organism. Simple, eukaryotic cell (~10μm diameter). CINNAMON BUNS. 1 c. . luke. -warm water (temp____). 2 pkg. dry active yeast . ½ c. granulated sugar. 5 T. margarine. 1 T. salt . ¾ c. boiling water. 5 c. bread flour. 1 egg. http://www.youtube.com/watch?v=RHVowdTm54E&feature=related. CINNAMON BUNS. 1 c. . luke. -warm water (temp____). 2 pkg. dry active yeast . ½ c. granulated sugar. 5 T. margarine. 1 T. salt . ¾ c. boiling water. 5 c. bread flour. 1 egg. http://www.youtube.com/watch?v=RHVowdTm54E&feature=related. 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.. 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. 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. 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. “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. .. 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. . 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. .