12.17: Yeast Rolls Concept Review
- Page ID
- 29454
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| Ingredients | Function |
Fill in the following terms related to bread:
- Food for yeast: ________(yeast breaks sucrose down into glucose and fructose)
- Ideal temperature for yeast fermentation: ______________, (yeast cells die at 140 degrees Fahrenheit or greater)
- __________________
Also known as bread machine yeast, comprised of more active yeast strains and may also contain enzymes and other additives to shorten the rising and proofing times by half.
- ____________________
Adding water to active dry yeast to “wake them up” for proper yeast fermentation.
- ____________________
Heating the milk to 180○F before used in bread making. If this step is skipped, the dough is slack and sticky and the bread is coarse and has low volume.
- Flour to liquid ratio in yeast bread? _______________
8___________________
Manipulation of bread dough for proper gluten formation in bread dough, generally done by pressing and folding of dough until a smooth, not sticky dough is formed.
- _________________________
Steps include hydration, first rise, shaping and second rise or proof
- ________________________
Large increase in volume of bread dough when placed in the oven caused by rapid yeast fermentation as the temperature increases in the oven. After the oven spring occurs, the fermentation stops and the yeast is dead.
Describe the desirable characteristics of a yeast-leavened bread: