Yeast

Yeast Breads are leavened with

• baking soda
• yeast
• baking powder

What is the first step for making yeast breads?

• Shape the dough and bake it
• Allow the dough to rise
• Dissolve yeast in hot water/milk

What is the function of flour in yeast breads?

• It provides structure for the product
• It coats the gluten molecules contributing to tenderness, flavor, and browning
• It is a leavening agent

What is the function of fat in yeast breads?

• Strengthens gluten and adds flavor
• It is a leavening agent
• Coats the gluten, contributing to tenderness, flavor and browning

What is the function of liquid in yeast breads?

• helps carry flavorings throughout the bread and contributes to tenderness
• provides structure for the product
• contributes to tenderness, flavor and browning

What is the function of salt in yeast breads?

• provides structure for the product

• Slows the yeast down and adds flavor

• a leavening agent that grows and multiplies causing the bread to rise

What is the last step when preparing yeast breads?

• shape the dough and bake it
• dissolve yeast in hot water/milk
• knead the dough

Success of yeast breads depends on:

• Careful measuring
• Sufficient kneading
• Controlled temperatures
• All of the above

Yeast...

• will grow if water is too cool
• will not grow if water is too cool
• does not need warmth
• does not need moisture

This process is used to develop a strong gluten structure that holds up when the dough rises

• Fermentation
• Kneading 
• Pliable
• Proofing