Temperature for yeast development
At this temperature. The yeast development is inactive.
What is 34°F
This is a living organism and a one celled fungus
What is Yeast?
The ability of flour to absorb moisture when mixed into dough, which varies according to protein content and growing and storage conditions
What is absorption?
The process of shaping dough into smooth, round balls; used to stretch the outside layer of gluten into a smooth coating.
What is rounding?
A method to develop gluten in bread
What is kneading?
Yeast Dies at this temperature
What is 138°F?
You can add this yeast into dry ingredients of a bread mixture without hydration
What is instant dry yeast?
Dough formulated with more yeast to speed fermentation
What is a No-time dough?
When chilling a yeasted dough product under refrigeration to slow yeast activity and to extend fermentation or proofing time.
What is retardation?
In this stage, you expel and redistribute the gas pockets.
What is punching down the dough?
This is the best temperature for yeast activity
What is 75°F-95°F?
This type of yeast is a mixture of yeast and starch and a moisture content of 70 percent
What is compressed yeast?
A thick flour-and-water batter, which may or may not contain some yeast, used to improved the flavor and texture of yeast breads
What is a sponge?
What is fermentation?
Forming the dough into your final product before proofing or baking.
What is shaping?
At these temperatures. The yeast action is slow
What is 75°F-95°F?
This type of yeast has all of it's moisture removed and can allow it to be stored in the refrigerator for months
What is active dry yeast?
The temperature increase that a mixer generates in bread dough as it is being kneaded
Friction factor
A traditional willow basket, often lined with canvas, in which yeast bread is placed to rise before baking.
What is banneton?
To check the bread to see if it's ready to be pulled out of the oven.
What is determining doneness?
These are the best temperatures for hydrating active dry active yeast?
What is 100°F-110°F?
When in the bread dough. The yeast feeds on these two things.
What is carbohydrates and sugars?
A procedure to check that yeast dough has been properly kneaded; a piece of the kneaded dough is pulled to see if it stretches without breaking apart
What is the windowpane test?
A hand tool designed to pierce holes in the surface of bread, cracker, pastry and pizza dough before baking to release air bubbles so the product bakes evenly.
What is a docker?
What put into an _____ yeast Dies and the bread goes through different chemical changes
What is an oven?