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Baker’s Yeast
Ingredients Affecting Fermentation
FLOUR
White or whole grain flours may be used for making yeast breads. When mixed with liquid and kneaded, flour develops enough gluten to support the carbon dioxide produced by the yeast. Gluten is the elastic substance formed when the protein of flour is exposed to liquids. Kneading develops the gluten, making it stronger so it can hold in the gases formed by the action of yeast. The gluten then stretches, trapping the bubbles and building the framework of the bread.
FAT
Fats such as butter, margarine, shortening, oils and cheese are used in breads to add tenderness, moisture and flavor. They also make the gluten strands slippery so the yeast gases can expand easier.
LIQUIDS
Water and milk are the most commonly used liquids in breads. Breads made with water only will have a more open texture, a more wheaty flavor and a crispier crust. Milk creates breads which are richer and have a velvety texture; crusts are softer and will brown more quickly due to the sugar and butterfat in milk.
SUGAR
Sugar provides food for the yeast to grow, adds flavor and helps in the browning of the crust. However, if the concentration is too high, more yeast or longer proofing times may be required.
SALT
Salt controls the speed at which the dough rises by reducing the osmotic pressure of the dough and controlling the gasses power of the yeast. Salt also strengthens the structure of the dough and adds the necessary flavor to a baked product.
NOTE: Bread flavor is formed in the crust as it reaches a temperature of 302° to 356°F while the internal bread temperature does not exceed 210°F. The higher temperature causes the sugar in the dough to caramelize, creating a fruity or winy odor. Removal of the crust too soon after baking prevents the crumb from absorbing the crust flavor, causing it to taste different.
Some like it hot. Yeast does not.
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