Yeast Leavening Report

Superior Essays
Leavening techniques for yeast breads include yeast fermentation. The yeast is activated and when ferments sugar it produces CO2 that increases the dough’s size. Quick breads, biscuits, and muffins all use chemical leavening agents such as baking soda and an acid or baking powder. The acid and the base in the chemical leavening agent react to form CO2 that cause dough rising like yeast fermentation. Gluten free products use yeast and gums to help leaven the product and set its structure to trap CO2 bubbles. Gluten free products however typically do not rise as well as yeast or chemical leavening agent techniques because of the lack of elasticity formed by gluten’s structure that traps the CO2 within the bread. The leavening techniques …show more content…
Gluten is a protein matrix made up of the gluten forming proteins: glutenin and gliadin. These two proteins are unquie because when they are kneaded and hydrated, they associate with one another and form an elastic protein matrix. The function of gluten is to add elasticity to the product and trap the CO¬¬2 produced from the leavening agent to help the dough rise and shape. Yeast breads without gluten have difficulties trapping the CO¬2 within the bread structure and raising the bread because there is not enough elasticity. Gums, such as xanthan gum, can be added to help trap the gas bubbles but it is not a perfect substitute. Gluten can be allergenic if a person lacks the protease to break down gluten’s specific protein …show more content…
A blend of potato starch, tapioca flour and sorghum flours can be used to make gluten free bread. Sorghum flour is high in protein content that helps with imitation of gluten structure, but often imparts a darker coloring to the bread. Tapioca flour has high carbohydrate levels and little protein or fiber structure (Layton, 2010). Potato starch is higher than tapioca flour in carbohydrates but also has no fiber or protein (Layton, 2010). Tapioca flour and potato starch add to the softness of the dough and sorghum flour helps with the protein structure, however the combination still does not match the qualities that a gluten structure would have due to the reduced protein and higher carbohydrate levels.
8. Potential Causes of the Following Bread Faults
a. Poor Volume- Did not proof long enough
b. Too Much Volume – did not punch out dough
c. Poor Shape- did not knead long enough
d. Split or burst crust – Slits not made on top of bread for steam to escape
e. Crumb too dense or close-grained- The baking temperature was too high
f. Crumb too course or open- dough was not hydrated enough
g. Poor texture or crumbly- too much flour was added
h. Crust too dark- the baking temperature was too high
i. Crust too pale- egg wash not added
j. Crust too thick- baking temperature too

Related Documents

  • Improved Essays

    2.4 Amylase’s Role in Bread Processing Bread making process is different from one company and the other company. There are many uniqueness of formula from each company but generally, the process is divided into three processes. The first step is dough mixing. The starch inside the flour can be broken by the alpha-amylase and will produce dissolved amylose which is the enzyme substrate to the next amylose degradation process. Starch hydrolysis process has a very important role to dough’s rheology characteristic because amount of water will be bonded by the hydrolyzed starch.…

    • 727 Words
    • 3 Pages
    Improved Essays
  • Improved Essays

    Sugar refers to carbohydrates. Sugars are employed by yeast during the early stages of fermentation. Extra sugars are used to increase gas production by the action of enzymes in the flour. By this way, it improves the crust colour and sweetens the bread. During baking, the reducing sugars in dough combine with amino acids from protein to undergo Maillard reaction giving attractive brown colours to the whole wheat bread.…

    • 263 Words
    • 2 Pages
    Improved Essays
  • Improved Essays

    Flaxseed Flour Flaxseed flour is a little different from flaxseed meal. The main difference is that the flour is ground even smaller than the meal is. The particles are so small that it will actually look like normal white flour. It can't be used as a one-to-one substitute, though, since it lacks gluten. You can replace some of the white flour with flaxseed flour, but be sure to increase the liquid in your recipe, as it requires more than regular wheat flour.…

    • 552 Words
    • 3 Pages
    Improved Essays
  • Improved Essays

    Yogurt Research Paper

    • 720 Words
    • 3 Pages

    This means that a serving of this yogurt offers more protein than the types of yogurt that are not strained. Although this variety contains no fat, it is creamier than many other kinds of yogurt. The vanilla variety is sweet without being overwhelming. It’s made with Madagascar Bourbon vanilla, which gives it a traditional vanilla taste that is rich, sweet, and creamy. If you seek something for dessert but don’t want to sabotage your caloric intake, this is the yogurt for the occasion.…

    • 720 Words
    • 3 Pages
    Improved Essays
  • Improved Essays

    Yeast Bread Research Paper

    • 1360 Words
    • 6 Pages

    This burns the bread and will again taste very revolting. The best temperature to cook bread with yeast in it is about ninety to one hundred degrees Fahrenheit. (Baker’s Yeast) This makes the yeast produce fast but not burn itself out. The highest temperature to have is maximum one hundred and forty degrees so it wont burn out (The Relationship Between Humidity and…

    • 1360 Words
    • 6 Pages
    Improved Essays
  • Improved Essays

    Gluten is a product found in wheat, rye and many grains. It is what helps bread have the chewy texture and the strength to stay in one piece. Gluten is very common in many foods, but for some people eating gluten can cause a sensitive stomach, making it hard for these nutrients to be absorbed the right way. A gluten free diet is for the people who do not have celiac disease, an autoimmune disorder that can occur when the ingestion of gluten leads to damage in the small intestine, but want to flush out their immune system. The diet consists of taking the same precautions as a person with celiac would except for the fact that the person doing the diet will not experience symptoms as severe (Nagle 2015).…

    • 1430 Words
    • 6 Pages
    Improved Essays
  • Improved Essays

    17.Tabouli A standout whole grain is bulgur wheat, the type found in tabouli. It's high in fiber and protein, but low in fat and calories. That helps you fill up with a minimum of calories. It also tastes great. To turn this dish into a meal, you could add beans and stir in extra tomato, cucumber, and parsley.…

    • 1469 Words
    • 6 Pages
    Improved Essays
  • Great Essays

    These issues show why Hine’s idea of packaging correlate to the reality of packaged products. There are a plethora of misleading information that consumers seem to take in when selecting the foods that they think are right for them. In Mary Jane bread, the low-fat labels on the packaging persuades consumers into thinking that fats are bad and less of it will improve the health of the product. The term low fat have been misleading to most individuals because society has a negative view on the anything associated with fat and a positive view on carbs. This however is not the case because sugar is a simple carbohydrate that can be digested rapidly causing high glucose blood levels and diseases such as Type 2 diabetes or obesity.…

    • 1563 Words
    • 6 Pages
    Great Essays
  • Improved Essays

    Whey Research Paper

    • 1078 Words
    • 5 Pages

    It is very similar, if not the same as yellow 5. It is also useless for the body, but could have bad side effects. There is speculation on whether or not yellow 6 causes cancer. Cheese Culture is a food additive used to start the cheese formation. It is similar to adding yeast to grains or grapes to make beer or wine, respectfully.…

    • 1078 Words
    • 5 Pages
    Improved Essays
  • Improved Essays

    Butter Vs Margarine

    • 824 Words
    • 4 Pages

    This statement has some points where it is true but the sad truth it, it’s mainly false. Dr. Frank Hu, Professor of Nutrition and Epidemiology at Harvard T. H. Chan School of Public Health stated that the connection between butter and obesity is 95% false. The reason why it’s false is because humans eat too much butter. If butter is eaten in a normal amount then it can do very little harm to your body. In shorter terms, yes obesity can be caused by eating both of them because the ingredients used are not healthy but it’s not the products fault.…

    • 824 Words
    • 4 Pages
    Improved Essays