Yeast Is a Living Organism and a Fungus with one Cell
Essay by Felisa Plata • September 12, 2016 • Essay • 540 Words (3 Pages) • 1,549 Views
Yeast is a living organism and a fungus with one cell.
Yeast Development Temperature | |
Temperature | Yeast Development |
34°F (2ºC) | Inactive |
60ºF – 70 ºF (16ºC – 21ºC) | Slow action |
75ºF – 95ºF (24ºC – 35ºC) | Best temperature for yeast activity |
85ºF – 100ºF (29ºC – 35º) | Best water temperature for hydrating instant yeast |
100ºF – 110ºF (38ºC – 43º) | Best water temperature for hydrating active dry yeast |
138ºF (59ºC) | Yeast dies |
Types of yeast
- Compressed Yeast
A type of yeast with a mixture of yeast, starch and moisture approximately 70%. [pic 1]
- Active Dry Yeast
Active dry yeast differs from compressed yeast because of the moisture has been removed by hot air.
[pic 2]
Instant Dry Yeast
It is added directly to dry ingredients without rehydrating.
Types of Yeast Dough Products
- Lean Yeast Dough - contain only relatively small amounts of sugar and fat, if any.
- Rich Yeast Dough - Also referred as sweet dough, enriched yeast dough bake into the very popular breakfast pastries like, coffee cake, sweet rolls and doughnuts.
- Rolled-in Dough - the dough is wrapped around butter .
Steps in Yeast Dough Production
1. Scaling of ingredients
2. Mixing and kneading of the dough
3. Fermenting the dough
4. Punching down the dough
5. Portioning/Scaling the dough
6. Rounding the portions
7. Benching
8. Make-up: shaping the portion
9. Proofing the product
10. Baking
11. Cooling and
12. Storing the finished product
Two mixing methods of yeast dough
1. Straight dough method – all the ingredients are added to one bowl and mixed
2. Sponge method – refers to yeast dough’s that are prepared in two stages.
Straight dough method by mixer
1. Dissolve yeast in part of water
2. Combine dry ingredients and the rest of the water in the mixing bowl.
3. Add the dissolved yeast and mix at low speed until soft dough is formed.
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