fermented bakery products
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Post on 07-Nov-2014
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- 1. YEAST FERMENTED BAKERY PRODUCTS
- 2. INTRODUCTION
Bread and other yeast-raised bakery foods are widely consumed and desired, because of their appealing avour and light, porous texture, properties which depend largely on yeast fermentation.
Leavening by the action of yeast was known to the Egyptians as early as 2000BC.
The role of bakers yeast (Saccharomycescerevisiae) in producing leavened bread depends on two factors:-the ability of yeast to generate carbon dioxide and alcohol through the breakdown of simple sugars, and the unique ability of wheat our proteins to form lms in dough that trap evolved gases.
- 3. INGREDIENTS
- 4. FLOUR
It is the primary ingredient of most bakery foods.
It comprises up to 95% of all the ingredients.
- 5. YEAST
Most of the yeast used by wholesale bakers is available in the form of fresh compressed yeast, granular, or as cream yeast
Yeast fermentation leads to gas production which, in turn, leads to leavened dough
Most bread doughs are made with 23% fresh compressed yeast, based on our
- 6. Continued..
Instant yeast exhibits more activity than regular active dry yeast due to improved drying techniques, and can replace compressed yeast at a rate of 3340%.
- 7. YEAST FOODS
- Yeast foods are multifunctional proprietary materials, containing principally an ammonium salt, a calcium salt, and an oxidant.
calcium ion: has a benecial strengthening effect on the colloidal structure of the gluten
- 8. Continued..
3. oxidizing agent: has an improving action in dough
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