-DIANA TAY-OG BASINGA
YEAST BREADS
Two categories of yeast bread:
• Lean dough (little to no sugars and fat)
Example: French bread and hard rolls
• Rich dough (cake like structure after baking)
Example: cinnamon rolls and soft rolls
YEAST
•
BREADS
Takes longer to cook
• Leavening agent is yeast.
• Yeast is a living microorganism – needs food
(sugar), warmth and moisture in order to grow
Two primary methods for making yeast breads:
• Straight dough – all ingredients are combined and
the dough is kneaded and set aside to rise.
• Sponge dough – yeast is combined with part of the
liquid, flour and sugar to make a batter. Let rise
until light and bubbly, then add remaining
ingredients to make a stiff dough
TYPES OF YEAST PRODUCTS
Types of yeast goods
What are common types of:
• Sweet yeast goods
• Savoury yeast goods
Types of yeast goods
•Yeast goods are defined as a sweet dough
product
•Bread is produced with yeast and is the savoury
version
•A sweet yeast product would be any dough with
more than 5% sugar and increased levels of fat
Slide 4
CORRECT TECHNIQUES TO
PRODUCE YEAST GOODS
Key requirements
• Correct weighing of Ingredients
• Formula balance
• Bakery products are consistent when formula
balance is maintained
• Scaling weights accurately
• Mixing the dough/batter the same every time
• Cutting or weighing to correct size
• Moulding to correct shape
• Baking the same every time
Slide 5
YEAST
10 basic steps:
1.Measure all ingredients
2.Mixing and kneading (develops gluten)
3.Fermentation - is the production of Carbon Dioxide.
4.Punching down – expel gas pockets
5.Portioning
6. Rounding
7. Shaping
8. Proofing – final rise, double in size
9. Baking
10.Cooling and Storing
• We portion dough by
weight, by
scoop/ladle or by
count
The point of kneading
• let the dough rest dough is to strengthen
after kneading to let the gluten, which are
gluten strands rest the stringy bands of
so that they will proteins that give
break up during bread its structure and
forming. texture.
APPROPRIATE
EQUIPMENT
Proofer and Retarders
Proofer
• Warm environment with high humidity
allows the yeast to reproduce and make the
dough rise and increase in size
Retarders
• This is a chilled environment with high
humidity that will hold the dough and not
allow the yeast to grow
Slide 8
QUICK BREADS & CAKES
• Cook quickly.
• Leavening agent is baking soda/powder.
• Includes: pancakes, muffins, cornbread,
zucchini bread, banana bread, etc.
GOOD PRODUCT
CHARACTERISTICS
Product characteristics that customers
look for come from the following:
• Colour of the product
• Appearance
• Consistency
• Texture
• Moisture content
• Mouth feel and eating properties
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CORRECT OVEN
TEMPERATURES
Select correct oven conditions for baking yeast
goods
• Yeast goods will be baked in an oven temperature
ranging from 180ºC – 220ºC
• Products baked with sugar will darken on the crust
quicker than bread
• To control the browning of the crust the product is
baked at a lower temperature
Slide 11
DECORATE DISPLAY
PRESENT YEAST GOODS
Prepare a variety of fillings glazes
decorations:
Fruit fillings:
•Gel stabilised
Cream cheese fillings:
•Sweetened and flavoured
Icings:
•Fondant
•Water ices
•Dust – Icing sugars
Slide 12
TYPES OF ICING
• Buttercream- popular icing made of sugar and fat
• Foam- also called boiled icing, which are made with hot sugar
syrup
• Fondant- sugar, water and a glucose or a corn syrup
• Fudge- chocolate, sugar, butter, and a liquid
• Ganache- smooth mixture of chocolate and cream
• Glaze- simple corn syrup
• Royal icing- almost always used only for decorations. Powder
sugar and egg whites.
DECORATE DISPLAY
PRESENT YEAST GOODS
Prepare a variety of fillings
glazes decorations:
Nut pastes:
•Ground
•Sweetened
Savoury fillings:
•Meats and spices
•Vegetables and spices
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STORE YEAST GOODS
Performance Criteria for this Element are:
•Store at correct temperature and conditions
of storage
•Maintain maximum eating quality,
appearance and freshness
Slide 15
STORE YEAST
GOODS
Store at correct temperature:
Room temperature:
•Best eating temperature
Long term:
•Frozen
– Baked
– Unbaked
Slide 16
STORE YEAST GOODS
Maintain maximum eating qualities
appearance and freshness:
•Bake daily
•Bake only what is required
•Protect from moving air
Slide 17
