Prepare and Produce Yeast Goods D1 Form
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People also ask
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What ingredient of yeast dough adds tenderness?
Fat. The most common types of fat used in bread are oils, shortening, and butter. The fat coats the gluten molecules so they cannot combine as easily. This contributes to the finished product's tenderness.
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What acts as the food of the yeast?
Answer: Sugar provides “food” for yeast, which converts it to carbon dioxide and alcohol; sugar enhances bread flavor; gives the crust a golden color; improves the crumb texture; and helps retain moisture in bread.
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Which of the following acts as food for the yeast?
In baking and brewing, ingredients like flour (which contains starch that yeast can convert to sugar), sugar (sucrose, glucose), and malt (which contains fermentable sugars) are often used as food for yeast.
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How do you prepare yeast products?
The baker's yeast is commercially produced on a nutrient source which is rich in sugar (usually molasses: by product of the sugar refining). The fermentation is conducted in large tanks. Once the yeast fills the tank, it is harvested by centrifugation, giving an off-white liquid known as cream yeast.
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What are the steps in yeast dough production?
Document Information. This document outlines the 12 steps in yeast dough production: 1) scaling ingredients, 2) mixing, 3) fermentation, 4) punching, 5) scaling, 6) rounding, 7) benching, 8) makeup and panning, 9) proofing, 10) baking, 11) cooling, and 12) storing.
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Which ingredient acts as food for the yeast and increases tenderness?
SUGAR: Acts as a yeast food and increases tenderness and browning, and keeping qualities. LIQUID: Dissolves yeast and sugar, and helps develops gluten. Water doughs make a higher, crustier bread.
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What are the two types of yeast dough?
Yeast doughs are classified as lean doughs, for example, a baguette, because they are low in fat; as rich doughs with a softer texture because they include fats, sugar, and eggs, such as a cinnamon roll or a Jewish challah; or as a laminated dough prepared by folding in butter.
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What acts as a yeast food and increases tenderness and browning and keeping qualities?
Sugar acts as a yeast food and increases tenderness and browning and keeping qualities.
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