Yeast & Fermentation Yeast Dough Process PDF

TOPIC # 9/10 Yeast & Fermentation Yeast Dough Process  Yeast and Fermentation “Yeast is a microscopic plant that accomplishes that accomplishes fermentation by producing enzymes. Some of these enzymes change complex sugars into simple sugars. Others change th...

TOPIC # 9/10 Yeast & Fermentation Yeast Dough Process  Yeast and Fermentation “Yeast is a microscopic plant that accomplishes that accomplishes fermentation by producing enzymes. Some of these enzymes change complex sugars into simple sugars. Others change the simple sugars into carbon dioxide gas and alcohol. Here is the reaction in chemical terms: C6H1206 + 2C02 2C2H5OH SIMPLE SUGAR CARBON DIOXIDE ALCOHOL This reaction is Fermentation, the process by which yeast acts on sugars and changes them into carbon dioxide gas and alcohol.” (Professional Baking, page 79)  Yeast Yeast is a living organism. It is sensitive to temperature!. Temperature 34°F (1°C) Inactive (storage temperature) 60°-70°F (15°- Slow action 20°C) 70°-90°F (20°- Best growth (fermentation and 32°C) proofing temperatures for bread doughs) Above 100°F Reaction slows (38°C) 140°F (60°C) Yeast is killed  WHAT IS MALT SYRUP? Malt syrup, also called malt extract, serves as food for the yeast and adds flavour and crust colour to the loaves. Extracted from Barley Diastatic or Non-diastatic Diastatic malt breaks down the starch in dough to yield sugars on which the yeast can feed Non-diastatic is simply added as a sweetener Diastatic malt may cause a sticky crumb Available in dried, blended with the flour  12 Steps in Yeast Dough Production 1. Scaling Ingredients (accuracy of ingredients) 2. Mixing (combining, distribution of yeast, gluten development) 3. Fermentation (produces C02) 4. Punching /Folding(expels C02) 5. Scaling (dividing dough into equal weight) 6. Rounding (simplifies later shaping of dough) 7. Benching (resting of dough, relaxation of gluten) 8. Makeup and Panning (shaped and placed in pans) 9. Proofing (continuation of fermentation) heat & humidity 10. Baking (oven spring, coagulation of proteins/gelatinization of starches, browning) 11. Cooling (escape of excess moisture and alcohol) 12. Storing (without preservatives, consumed within 8 hours)