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Topic: Yeast (baking)

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Yeast

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	Yeast - Joyofbaking.com
		Yeast, on the other hand, is a living organism and the carbon dioxide it produces is the result of the yeast feeding on the dough.
		Often times the surface of the baked good is brushed with an egg wash (can also place a pan of hot water in the oven or spray the baked good with water periodically during baking) before baking so the crust will be nicely browned and glossy.
		When yeast is used in baked goods (breads, Danish pastries, brioche, croissants, etc.) it not only increases the volume but also improves the texture, grain and flavor of the bread.
	www.joyofbaking.com /Yeast.html (1742 words)

	Chemistry 1025
		Yeast is a microorganism that metabolizes sugars to produce carbon dioxide and alcohol.
		Baking powder is a mixture of sodium bicarbonate and a weak, solid acid, usually cream of tartar (potassium hydrogen tartrate), calcium dihydrogen phosphate, or sodium aluminum sulfate.
		Actually, most baking powders are "double acting." This means that one acid is used that begins to release hydrogen ions when the sample is at room temperature, and a second acid that begins to release significant amounts of hydrogen ions when the product is heated.
	faculty.dbcc.cc.fl.us /swansoj/Baking_Powder.htm (525 words)

	Baking Yeast Breads - Allrecipes
		For beginning bakers, the main idea to keep in mind is that yeast is a living organism that requires a warm, moist environment and a food source to grow and thrive.
		A.6-oz cube of cake yeast is roughly equivalent to 1½ to 2 tsp.
		Yeast feeds on sugars--honey, molasses or refined sugar--by breaking down the flour's starches into sugar molecules.
	allrecipes.com /howto/baking-yeast-breads/detail.aspx (956 words)

	What Is Yeast (via CobWeb/3.1 planetlab2.cs.umd.edu) (Site not responding. Last check: 2007-11-03)
		Baker’s yeast products are made from strains of this yeast selected for their special qualities relating to the needs of the baking industry.
		The typical yeast cell is approximately equal in size to a human red blood cell and is spherical to ellipsoidal in shape.
		Yeast reproduce vegetatively by budding, a process during which a new bud grows from the side of the existing cell wall.
	www.dakotayeast.com.cob-web.org:8888 /yeast_what.html (429 words)

	Yeast (baking) - Wikipedia, the free encyclopedia
		The use of potatoes, water from potato boiling, eggs, or sugar in a bread dough accelerates the growth of yeasts.
		Yeast was first used to bake bread in Egypt (tubular) in approximately the fourth millennium BC.
		Prior to the use of yeast in baking, breads were typically unleavened.
	en.wikipedia.org /wiki/Yeast_(baking) (368 words)

	Cook's Thesaurus: Yeast
		Bread is made with baker's yeast, which creates lots of bubbles that become trapped in the dough, making the bread rise so it's light and airy when baked.
		Beer yeast and wine yeast are used to convert sugar into alcohol and, in the case of beer and champagne, bubbles.
		Nutritional yeast is very similar to brewer's yeast, which is also used as a nutritional supplement and is made from the same strain of yeast.
	www.foodsubs.com /LeavenYeast.html (2079 words)

	BulkFoods.com Bulk Active Dry Yeast Online.
		If at the end of 10 minutes, the yeast has multiplied to the 1 cup mark on the measuring cup and has a rounded crown, it is very active.
		Although there is evidence in ancient history that yeast was used for leavening bread, it was not until 1857 that yeast was actually identified as tiny one-celled living plants.
		Yeast is a live plant and very perishable when exposed to air, moisture, and/or warmth.
	www.bulkfoods.com /active_yeast.htm (859 words)

	Fine Baking \| Baking Ingredients; Flour, Water, Butter, Sugar, Eggs, Salt
		Yeast is used to leaven or raise the dough for bread and rolls.
		Yeast is available in two forms: (i) compressed, which must be kept under refrigeration and has a limited shelf life and (ii) active dry yeast, which can stay at room temperature and has an extended shelf life.
		Baking soda is often used in chocolate cakes and cookies to raise the pH of cocoa, which helps the cake reach a rich chocolaty color.
	www.aarushijain.com /baking_ingredients.html (1723 words)

	wheat allergy Baking Without Sugar or Yeast
		Yeasts are living one-celled plants found on plant leaves and flowers, and on the skin surfaces (either symbiotically or parasitically) of warm-blooded mammals.
		Baking powder is a combination of an acid (typically cream of tartar) and base (baking soda).
		Commercial baking powders use cream of tartar (a fermentation byproduct of grapes during wine production) as an acid, and are therefore unacceptable on many yeast-free diets.
	www.missroben.com /id70.html (3851 words)

	Yeast - Wikipedia, the free encyclopedia
		Yeasts are single-celled (unicellular) fungi, a few species of which are commonly used to leaven bread, ferment alcoholic beverages, and even drive experimental fuel cells.
		In brewing, the ethanol is bottled, while in baking the carbon dioxide raises the bread, and most of the ethanol evaporates.
		Yeasts are also one of the most widely used model organisms for genetics and cell biology.
	en.wikipedia.org /wiki/Yeast (399 words)

	[No title] (Site not responding. Last check: 2007-11-03)
		Yeast refers to the unicellular phase of the life cycles of many different fungi, but it is used more commonly as a generic term for fungi that have only a unicellular phase.
		Yeast grow equally well in liquid media or on a nutrient surface such as an agar plate or an exposed surface of some kind of food.
		The simplicity of the sexual cycle in yeast and the ease with which all the events can be manipulated and observed provides a unique opportunity for teaching this normally obscure and abstract process through simple, direct, concrete observations.
	www.phys.ksu.edu.cob-web.org:8888 /gene/a1.html (2190 words)

	Explore the Science of Yeast \| The Story of Yeast
		Yeast is a tiny form of fungi scientists refer to as "microorganisms".
		Natural yeast organisms, so small they cannot be seen with the naked eye, lodge on the surface of these berries, which then become fermented and alcoholic.
		In bread baking, when yeast ferments the sugars available from the flour and from added sugar, the carbon dioxide gas cannot escape because the dough is elastic and stretchable.
	www.lesaffreyeastcorp.com /SoY/story_2.html (329 words)

	Ingredients used in Yeast Baking - Shanaaz Parker School of Cooking
		It is important to understand the functions of ingredients used in a dough, in order to comprehend the process of yeast baking.
		During the baking process the gas escapes and the shape of the loaf is retained.
		Yeast is destroyed by direct contact with salt and spices.
	shanaazparkercooking.8m.com /bread1.htm (870 words)

	Pillsbury Baking: Baker's Corner
		Yeast is a microorganism that is activated with "food" (sugar and flour), "water" (liquid ingredients) and warmth.
		To substitute one form of yeast for another form of yeast, use these equivalents: one envelope of active dry yeast equals 2 1/4 teaspoons of bulk active dry yeast or 1/3 of a 2-ounce cake of compressed fresh yeast.
		If you're concerned that your yeast may not be active, dissolve 1 teaspoon of sugar in 1/2 cup of warm water (110 to 115 degrees F.).
	www.pillsburybaking.com /bakersCorner/qTip.aspx?id=112 (1734 words)

	Rogers Foods Ltd. - Yeast Bread Baking Tips
		Yeast that does not reach this mark in 10 minutes will not produce a good loaf and should be discarded.
		Artificial sweeteners are not recommended for yeast breads because they cannot be used by the yeast as natural sweeteners can.
		Salt is added to yeast breads not only for flavour but also to keep the yeast fermentation in the bread dough under control.
	www.rogersfoods.com /faq_tips01.htm (207 words)

	Yeast Products
		Yeast breads are all flour (finely ground grain such as wheat) mixtures leavened by yeast cells.
		Yeast is a simple plant, which can be dehydrated or compressed together in cakes and stored in the refrigerator.
		When warm water is added to the yeast, along with food in the form of sugar, the yeast cells will grow and multiply giving off carbon dioxide, which will cause the dough to increase in volume.
	www.msu.edu /~lentnerd/NewFiles/yeast.html (1811 words)

	Baking Power
		Baking soda is mainly used in cakes that contain cocoa powder or chocolate.
		The phosphate baking powder is very hard to find and usually not an item most stores stock on their shelf because of the popularity of the double-action powder.
		Baking powder is perishable and should be kept in a cool and dry cabinet in an airtight container.
	www.globalchefs.com /article/current/art086bak.htm (709 words)

	Howstuffworks "How Sourdough Bread Works"
		It turns out that there is yeast floating in the air all around us all the time, and some of this yeast will make its way to your flour/water mixture.
		The froth is caused by the carbon dioxide that the yeast is generating.
		When it comes time to bake bread, you add a cup of this live culture to the dough to provide the yeast needed to leaven the bread.
	home.howstuffworks.com /sourdough2.htm (730 words)

	Welcome to SAF Yeast \| Gourmet Baking Tips
		Too little yeast causes a heavy, dense loaf of bread, but too much yeast produces a loaf with a porous texture and overly yeasty flavor.
		A dough that is mixed properly, that develops the gluten in the flour, will yield a lighter loaf of bread; too much flour results in bread that it is dry and dense.
		Baking breads at a lower temperature (350º-375º F) creates a thicker, chewier crust, while baking breads at a higher temperature (400º-425º F) produces thinner, crisper crusts.
	www.safyeast.com /gourmet_tips2.html (331 words)

	Yeast, Bakers & Baking Yeast (Site not responding. Last check: 2007-11-03)
		It is used to ferment wheat, barley, rice, and it is used in the baking industries to expand and raise the dough.
		Yeast contains 50 percent protein and is a rich source of vitamin b, niacin and folic acid.
		Dry yeast, baking yeast, beer yeast, bread machine yeast, brewer's yeast, instant yeast, nutritional yeast, smoked yeast etc, are some of the examples of yeast.
	www.easy2source.com /Products/473/474/520/559/622/default.htm (183 words)

	Rye Baking Tests 00
		Baking time 1 hour with starting at 250 C - 482 F for 5-10 minutes, then continue with 220 C - 428 F. Supply sufficient steam initially then, after 1 minute, open steam outlet for about 5 minutes.
		Due to missing acidification (rye flours are rarely bakeable without) significant bread defects have to be expected.
		Conclusions for baking production require some experience since the results of this baking test can be influenced by different hydration, low fermenation or disadvanageous baking conditions.
	samartha.net /SD/tests/baking/Rye-00.html (452 words)

	Beakman & Jax - Yeast (Site not responding. Last check: 2007-11-03)
		Men and women have been baking leavened bread for thousands of years.
		Yeast is a fungus that feeds on sugars.
		When you got the yeast wet, you woke it up and it started eating the sugar in the water.
	www.beakman.com /bread/bread.html (473 words)

	Sourdough Glossary and Baking Definitions For Sourdough Bread
		Baking Powder: Baking powder is a combination of chemicals, usually bicarbonate of soda, sodium aluminum sulfate and a filler.
		Yeast breads are removed from the pans and onto the rack as soon as they come out of the oven to prevent a soggy crust.
		Yeast: Yeast is a living, one celled micro-organism and in biology terms, a member of the fungi plant family.
	www.yankeegrocery.com /sourdough_bread/glossary.html (5231 words)

	Pillsbury Baking: Baker's Corner
		Leavening agents such as yeast, baking powder and baking soda create large gas bubbles that expand rapidly.
		When baking a cake, increase the oven temperature about 20 degrees and decrease the baking time slightly to keep if from expanding too much.
		Yeast breads will require a shorter rising time and should rise only until double in size to prevent them from collapsing during baking.
	www.pillsburybaking.com /bakersCorner/tTip.aspx?id=99 (561 words)

	Irish Baking - Yeast Bread with Stout
		This is my version of the time-honoured beer bread, made in celebration of stout - the dark brew that has become associated the world over with Ireland.
		This recipe is fail-safe, ideal for those not too familiar with yeast cookery.
		Add a spoonful of this liquid to the yeast and mix until creamy.
	www.irelandseye.com /irish/traditional/food/baking/yeastbread.shtm (234 words)

	High Altitude Yeast Baking
		The problem with baking a slack dough in the bread machine is that often the vertical loaf cannot sustain itself and collapses during or immediately after baking.
		To use the bake cycle in the machine, you must be very careful about the amount of additional liquid.
		When yeast feeds on the carbohydrates in the flour, sugar and other ingredients in your dough, the by-product is carbon dioxide.
	www.globalgourmet.com /food/special/brody/baking.html (787 words)

	Clabber Girl Bake For Family Fun
		Although yeast was and still is a good leavner, it requires a little time to let dough rise for good leavening.
		In 1854, baking powder was invented, using acid phosphate instead of cream of tartar.
		Today baking powders have been refined so that there is a "double" action - some of the leavening is released when moisture is added, and then again when the temperature gets over 140 degrees F. This results in a dependable leavened baked good that is light, airy and tender.
	www.clabbergirl.com /LeaveningHistory.php (870 words)

	Article - Baking Homemade Yeast Rolls and Baking Breads (Site not responding. Last check: 2007-11-03)
		All packages of yeast are dated and once the date has expired, the yeast should be discarded.
		Fresh yeast, found in the dairy section of the grocery, is also available in some areas.
		It also retards the development of the yeast, and in some recipes sugar is added to compensate for the salt.
	www.texascooking.com /features/may2003bakingbread.htm (1189 words)

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