Tasty Timeline
Charles and Maximillian
Fleischmann introduced the
first commercially produced
yeast by selling bread in their
“Vienna Bakery” at
Philadelphia’s Centennial
Exposition.
1876
1877
1878

Yeast -Types
1. Compressed cake
2. Active dry
3. Rapid rise
•
•
•
•
finer particle size
less resistant to temperature
fluctuations
lower shelf-life
used in bread machines
Types of Yeast
Rapid Rise
Yeast
Compressed
Yeast
Types of yeast

http://familyconsumersciences.co
m/2010/09/yeast-compilation/
Fermentation
Yeast + H20 + Sugar + Heat
C02 + Alcohol + Acid
Yeast
activity
related to
temperature
Temperatures


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If you will be dissolving the yeast in water, heat
the liquids to 105°-115°.
If you are combining yeast with other dry
ingredients, heat the liquids to 120°-130°.
Temperatures that are too high will kill the yeast
cells. Temperatures that are too low can slow or
stop yeast activity.
When preparing bread in a bread machine, liquids
should be at room temperature (75°-85°)
Yeast Functions
1.
2.
3.
4.
Leavening
Flavor
Aroma
Yeast enzymes break starch in
flour into sugar
Flour
1.
2.
3.
Gluten for elasticity &
structure
Bread flour
Serves as a source of starch
which turns into fermentable
sugar


You can use all-purpose flour for
making yeast breads. However,
many yeast bread recipes call for
bread flour. Bread flour contains
more gluten than all-purpose
flour.
When mixed with liquid and
kneaded, the flour develops
gluten which supports the carbon
dioxide produced by the yeast.
Water Ingredient
1.
2.
3.
4.
5.
6.
Dissolves sugar & salt
Disperses yeast
Hydrates starch & gluten
Provides steam
Helps break starch into sugar
Gives consistency to dough
(Picture from ZoeAnn Holmes 2000.
Science of Foods,
Nutrition and Food Management, Oregon
State University, Corvallis)
Salt
1.
2.
3.
4.
Essential ingredient
Strengthens gluten by slowing
down yeast enzymes
Controls rate of yeast growth
Firms gluten
No salt
Normal Salt Double Salt
From PowerPoint Presentation tool for Understanding Food, 1 edition by 2000.
Reprinted with permission of Wadsworth, an imprint of theWadsworthGroup
, a division of Thompson Learning
Sugar
 Contributes
to:
– Flavor
– browning
– tenderness
 Food for yeast
Fat
1.
2.
3.
4.
5.
Not an essential ingredient
Flavor & richness
Contributes to tenderness by
interfering with gluten
development
Volume & grain
Plastic fat preferred
Eggs
1.
2.
3.
4.
5.
Not an essential ingredient
Contributes color
Provides richness and flavor
Contributes nutritive value
Allows dough to “stretch”
because of the protein in the
egg and also contributes to
structure(refer to next slide
for picture)
Influence of eggs on volume
and texture of loaf bread
From PowerPoint Presentation tool for Understanding Food, 1 edition by 2000. Reprinted with permission of
Wadsworth, an imprint of the WadsworthGroup, a division of Thompson Learning
Steps in Yeast Bread
Production
1.
2.
3.
4.
5.
6.
Mise en place (scale
and prepare
ingredients)
Mixing
Fermentation
Punching
Scaling
Rounding
Steps in Yeast Bread
Production
7. Benching-allow the dough to
rest before shaping.
8. Makeup and panning
9. Proofing
10. Baking
11. Cooling
12. Storing
Kneading
Although some of the gluten
develops during mixing, kneading
develops most of the gluten.
 To knead means to press the
dough with the heel of the hands,
fold it, and turn it.


You must knead yeast dough until
smooth and elastic.
It is important not to add too much
flour during kneading. Too much
flour will make the dough stiff.
 Do not be too rough with the
dough. Too much pressure at the
beginning of kneading can keep the
dough sticky and hard to handle.
Too much pressure at the end of

Kneading the Dough



The dough has been
kneaded enough when it
passes the windowpane
test.
To perform the
windowpane test, cut off a
small piece of dough from
the batch and gently
stretch, pull and turn it to
see if it will hold a paperthin translucent membrane.
If the dough falls apart
before it makes the
windowpane, continue
mixing or kneading for
another minute or two and
test again.
Kneading dough, step 1
From PowerPoint Presentation tool for
Understanding Food, 1 edition by 2000.
Reprinted with permission of
Wadsworth, an imprint of the
WadsworthGroup, a division of
Thompson Learning
step 2
Kneading
 http://www.youtube.com/watch?v
=dWj8oHMPFm0
 Window pane test
 http://familyconsumersciences.co
m/2010/09/yeast-compilation/

Kool-Aid Play Dough
 2 cups flour
 1 cup salt
 1 package of Kool-Aid
 1 cup hot water
 Combine ingredients and mix.


Practice kneading the dough
Fermentation


After kneading a yeast dough, you must allow it to
rest in a warm place. During the rest time, the
yeast acts upon the sugars in the bread dough to
form alcohol and carbon dioxide. This is called
fermentation.
The alcohol evaporates during baking, the carbon
dioxide causes the bread to rise.


The dough should double in volume.
To test to see if the dough has
doubled, press two fingers into the
dough, if an indentation remains,
the dough has risen enough.
Fermentation time varies
depending on the kind and amount
of yeast, the temperature of the
room, and the kind of flour.
 The room temperature for
fermentation should be 80°-85° F.
 If the kitchen is not warm enough,
place the dough on a wire rack over
another bowl filled with warm
water.

Punching the Dough



When the dough has
completed rising, you must
punch it down to release some
of the carbon dioxide.
Punch dough down by firmly
pushing a fist into the dough.
Fold the edges of the dough
toward the center, and turn
the dough over so that the
smooth side is on top.
At this point, some doughs
require a second rising time.
Shaping
After punching the dough down,
use a sharp knife to divide it into
portions as the recipe directs.
Allow the divided dough to rest
10 minutes. After resting, the
dough is easier to handle.
 Allow the dough to rise again
after shaping.


To shape dough, first flatten
dough into a rectangle.
The width of the dough should be
about the length of the bread pan.
 Use a rolling pin to help you work
out any large air bubbles.
 Cover the shaped dough and allow
to rise in a warm, draft free place
until they have doubled in bulk.

Shaping Yeast Breads



Crescent Rolls
Parkerhouse Rolls
Cloverleaf Rolls
Baking

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Baking times and temperatures vary depending upon
the kind of dough and size of the loaf.
Place most yeast breads in a hot oven to begin
baking.
During baking, the gas cells expand. The walls of
dough around these cells set and become rigid.
During the first few minutes of baking, the dough
will rise dramatically-this is called oven spring.
Shortly after oven spring occurs,
you may reduce the oven
temperature so the bread finishes
baking in a moderately hot oven.
This prevents over-browning.
 After baking, immediately remove
the bread from the pans and place
it on cooling racks. Cool thoroughly
before slicing and storing.

Tests for doneness
Time and color (should be golden
brown)
 Tap on top of bread (should sound
hollow)
 Remove from pans and cool on
wire rack to prevent sogginess

Other Types of Yeast
Breads



French Bread
Baguettes
Focaccia
Other Types of Yeast
Breads

Challah-the traditional
bread for Jewish
Sabbaths and
Celebrations. Rich
with eggs and flavored
with honey, it is
braided into oval
loaves and topped with
poppy or sesame
seeds.
Other Types of Yeast
Breads
1
.
2
3.
4
.
5
.
6
.

Croissants-fat is
incorporated through a
process of rolling and
folding.
Other Types of Yeast
Breads

Brioche-a rich, tender
bread made with lots
of eggs and butter. It
can be a difficult
dough to work with. It
is traditionally made in
fluted pans and has a
topknot of dough
Other Types of Yeast
Breads

The New Orleans tradition,
begun in the 1870s, borrows
heavily from European
customs. As part of the
celebration of Mardi Gras, it
is traditional to bake an oval
cake in honor of the three
kings - the King Cake. The
shape of a King Cake
symbolizes the unity of
faiths. Each cake is
decorated in the traditional
Mardi Gras colors: purple
represents justice, green
represents faith and gold
represents power. A small
baby, symbolizing the baby
Jesus, is baked into each
cake.
Shapes
Clover leaf
Crescent
Parker house
Braided bread
Brioche
Mixing Methods for Yeast
Breads
– Traditional Method
– One Rise Method
– Mixer Method
– Batter method
– Cool Rise Dough
– Refrigerator Dough
– Freezer Dough
– Bread Machine
Traditional Method

Steps:
– Soften the yeast in warm
water.(105°-115°).
– Add the sugar,fat, and salt
to the milk. The milk should
be room temperature to
lukewarm.
– Combine the yeast with the
liquid mixture, and add some
of the flour . beat the
mixture until smooth. Add
the remaining flour
gradually to form a dough.
You can also use the traditional
method to prepare refrigerator
yeast breads. These breads
often call for extra yeast, sugar
and salt. Mix and knead the
dough and place in a covered
bowl in the refrigerator. Shape
the dough and bake it the next
day. The is sometimes called
the cool-rise method.
Mixer Method


This method works well with active dry or fast rising yeast. It
also allows ingredients to blend easily and eliminates softening
the yeast.
Steps:
– Mix the yeast with some of the flour and all of the
other dry ingredients.
– Heat the liquid and fat together to a temperature of
120°-130°F, and add to the dry ingredients with an
electric mixer.
– Add eggs, if required, and add the remaining flour to
form a dough.
– Using the mixer helps develop the gluten and shortens
the kneading time.
Batter Method



Uses less flour, so the yeast mixture
is thinner than a dough.
Vigorous stirring, rather than
kneading helps develop the gluten.
If the recipe requires two risings,
rise first in the mixing bowl, then
spread the batter in the baking pan
for the second rising.
Food Science Principles of Preparing
Yeast Breads




Preparing yeast breads requires the development of
gluten and the formation of carbon dioxide.
The gluten develops during mixing and kneading.
The gluten will form the framework of the bread and
hold the carbon dioxide produced by the yeast
during fermentation.
The yeast will produce carbon dioxide which will give
volume to the bread.
Characteristics of Yeast
Breads



A high-quality loaf has a large volume, and a
smooth, rounded top. The surface is golden brown.
When sliced, the texture is fine and uniform. The
crumb is tender and elastic, and it springs back
when touched.
If a yeast dough has been under or over worked,
the finished product will have a low volume. (The
carbon dioxide has leaked out of the dough.)


If you allow bread to rise for too long a
time before baking, it may have large,
over-expanded cells. The top of the
loaf may be sunken with over-hanging
sides. The texture may be coarse, and
crumbly.
Bread that has not been allowed to rise
long enough before baking may have
large cracks on the side of the loaf,
and the texture will be compact.
Time Saving Yeast Bread
Techniques
Cool-Rise Doughs
– Prepared from recipes that are
specially designed to rise slowly in
the refrigerator. Mix the
ingredients and knead the dough,
then after a brief rest, you shape
the dough and place it in a pan.
Cover and refrigerate. The dough
will rise and be ready to bake 2-24
hours later.

Refrigerator Doughs
– Prepared from recipes that are
specially designed to rise slowly
in the refrigerator.
– Often uses the batter method.
– Shaped after refrigeration.
– Dough can remain in the
refrigerator for 2-24 hours.
Then you shape the dough, let it
rise and bake it

Freezer Doughs
– Recipes allow you to mix and
knead the dough. Then you can
freeze the dough before or
after shaping.
– Store the dough in the freezer
for up to one month. When you
are ready to eat it, thaw, shape
if necessary, let rise and bake.
Bread Machines




Fastest, easiest way to produce homemade bread.
Each machine model behaves differently.
Carefully follow the manufacturers directions.
You can check the texture of the dough by
opening the machine’s lid partway through the
first knead cycle. The dough should form a soft
ball that is somewhat sticky to the touch.
If the dough is too moist, the loaf
will collapse during baking.
 To correct, add 1 Tablespoon of
bread flour at a time.
 Weather conditions have an effect
on dough prepared in a bread
machine.

Microwaving Yeast Breads
You can defrost frozen bread
dough in the microwave.
 You can also raise and bake yeast
bread in the microwave.
 Bread baked in the microwave will
lack the crisp, brown crust of a
conventionally baked loaf.

Defrosting Frozen Bread
Dough





Step 1: Microwave 1 cup water for 3-5 minutes on
HIGH, until boiling.
Place the frozen bread dough in a greased,
microwavable loaf pan.
Microwave on the defrost setting for 3 min.
Turn dough over and rotate the pan.
Microwave on defrost for another 3 min. , until
the dough is soft to touch. Allow the dough to
stand for 5 min. until pliable.
Raising Dough in the Microwave
Oven
Place dough in a greased bowl,
turning to grease on all sides.
 Cover the bowl with waxed paper
and place it in the microwave with
a dish of warm water.
 Microwave on low power for 1 min.
Let the dough stand for 15 min.
Rotate the dish ¼ turn. Repeat
this step until the dough is

Did you know that:
1.
2.
3.
Microwaves are not recommended in the
making of bread because they do not
provide dry heat and therefore cannot
contribute to the Maillard reaction and
carmelization.
Yeast breads rise faster at higher
altitudes and so less yeast is needed
If you would like to decorate your yeast
breads and spice up the taste, spread a
thin layer of egg white on the prepared
dough and then sprinkle sesame seed,
poppy seeds, garlic, parmesan, cinnamon &
sugar, etc.