Ebook Patisserie (Second edition): Part 2
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Ebook Patisserie (Second edition): Part 2
13Fermented goodsYeast fermentationBefore dealing with the various goods which are aerated by the fermentation of yeast, the principles of fermentatio Ebook Patisserie (Second edition): Part 2on are outlined here so that the patissier will have a better understanding of what happens when yeast ferments.Yeast is a living micro-organism existing as a cell, having a diameter of *0500 to ’/4000in (*/100 to ’/léomm) invisible to the naked eye but easily discernible under the microscope.When t Ebook Patisserie (Second edition): Part 2his organism is introduced to warmth, food, and moisture, it ferments, that is, it produces carbon dioxide gas and ethyl alcohol, at the same time repEbook Patisserie (Second edition): Part 2
roducing itself. When we introduce yeast into our goods, we provide the food material and moisture and to a certain extent control the temperature, so13Fermented goodsYeast fermentationBefore dealing with the various goods which are aerated by the fermentation of yeast, the principles of fermentatio Ebook Patisserie (Second edition): Part 2requires the other by-product of fermentation, ethyl alcohol.)1lowever, the process of yeast fermentation is complicated and there are many factors which affect it. The best way to understand these factors is to elaborate upon each.Food materialTemperatureYeast requires dextrose sugar (glucose) befo Ebook Patisserie (Second edition): Part 2re it can ferment, but because it contains enzymes which are capable of changing both cane sugar (sucrose) and malt sugar (maltose) into dextrose, almEbook Patisserie (Second edition): Part 2
ost any sweet material (except milk sugar) will act as a source of food material. Wheat flour already contains 2.5% of these sugars so that any mixtur13Fermented goodsYeast fermentationBefore dealing with the various goods which are aerated by the fermentation of yeast, the principles of fermentatio Ebook Patisserie (Second edition): Part 2yeast is expected to ferment. The optimum is approximately 12*/ỉ% and concentrations above this have a retarding effect. This must be remembered when doughs are made which are very rich in sugar. The yeast content must be increased considerably to compensate for this effect.Yeast is dormant at 32°F Ebook Patisserie (Second edition): Part 2((FC) but as the temperature increases so too does the activity of the yeast until, at 120°F (49°C), it becomes170 Patisseriekilled, rhe best workingEbook Patisserie (Second edition): Part 2
temperatures are between 70°-85°F (21°-29°C). Without understanding this, it is easy to be tempted to ferment yeast at too high a temperature. Even 8513Fermented goodsYeast fermentationBefore dealing with the various goods which are aerated by the fermentation of yeast, the principles of fermentatio Ebook Patisserie (Second edition): Part 2cs and it should be tolerated only for the final proof stage. It is a mistake to believe that warm water must always be used. In summer the use of water straight from the tap is recommended to achieve the right dough temperature. Method of determining water temperature fora dough 1Determine the temp Ebook Patisserie (Second edition): Part 2erature of the flour to be used. 2Subtract the value from twice the required dough temperature. 3The result will be the required water temperature. ItEbook Patisserie (Second edition): Part 2
can be expressed thus: Water temperature = (required dough temperature X 2) - flour temperature.SaltThis commodity is invariably used in all yeast go13Fermented goodsYeast fermentationBefore dealing with the various goods which are aerated by the fermentation of yeast, the principles of fermentatio Ebook Patisserie (Second edition): Part 2duces a whiter crumb and colour and bloom to the crust. 3Reduces staling. ■1 Retards fermentation. It is this last effect which we have to consider carefully. Bringing yeast into direct contact with salt will soon kill it or at least dangerously retard its activity. The concentration of salt usually Ebook Patisserie (Second edition): Part 2 used in a dough is tolerable by the yeast provided that at the mixing stage it is kept in a sufficiently dilute solution.SpicesThese too retard fermeEbook Patisserie (Second edition): Part 2
ntation. In heavily spiced goods (for example hot-cross buns), more yeast needs to be used to compensate for this retarding effect.FatsThese also have13Fermented goodsYeast fermentationBefore dealing with the various goods which are aerated by the fermentation of yeast, the principles of fermentatio Ebook Patisserie (Second edition): Part 2erested, there would be no purpose in allowing a dough to lie in bulk for a given time before proceeding to scale, mould, and prove. When yeast starts to ferment, a very complicated series of enzyme changes take place, not only causing the production of carbon dioxide and alcohol but also causing th Ebook Patisserie (Second edition): Part 2e protein gluten network of the dough to become softened and more elastic. Thisfc....o ...DefinitionsUnder-ripenessfunction enables the gluten to streEbook Patisserie (Second edition): Part 2
tch more and retain more gas. A perfect dough is one in which this function has been allowed to reach the optimum, that is the time allowed for the do13Fermented goodsYeast fermentationBefore dealing with the various goods which are aerated by the fermentation of yeast, the principles of fermentatio Ebook Patisserie (Second edition): Part 2 this optimum, the dough is said to be Oỉvr-npc.It follows from this that, for a perfect dough to be made, there must be perfect correlation between dough temperature and dough time for any given yeast quantity. If the temperature is reduced, the yeast quantity must be increased and vice versa.Bulk Ebook Patisserie (Second edition): Part 2fermentation time (BÍT) This is the period of time from when the dough is made until when it is taken for weighing into the correctly sized pieces reaEbook Patisserie (Second edition): Part 2
dy for moulding, proving, and baking. Sealing Dividing the dough into pieces by weight.Moulding Shaping the dough pieces into the appropriate shape fo13Fermented goodsYeast fermentationBefore dealing with the various goods which are aerated by the fermentation of yeast, the principles of fermentatio Ebook Patisserie (Second edition): Part 2 and steam are applied so that the goods are prevented from developing a skin and so grow uniform in shape. The correct degree of proof can only be learned by experience and varies with each type of goods; but, approximately, the dough pieces should at least double their size prior to being placed i Ebook Patisserie (Second edition): Part 2n the oven.Baking All fermented goods require a hot oven at between 400°F (204°C) and 450°F (232°C). Goods rich in sugar and fat require the lower temEbook Patisserie (Second edition): Part 2
perature while goods such as dinner rolls, lean in sugar and fat, require the higher temperature. For the best possible baking conditions some steam s13Fermented goodsYeast fermentationBefore dealing with the various goods which are aerated by the fermentation of yeast, the principles of fermentatio Ebook Patisserie (Second edition): Part 2er to half full it is an advantage to place in some water. This is To create a humid atmosphere and prevent the skin of the goods from setting until they have had the chance to grow slightly. Furthermore, the presence of steam will help to create moist eating goods and the production of a bloom on t Ebook Patisserie (Second edition): Part 2he crust.FaultsThe two main faults which occur in fermented goods may be attributed to under-ripeness or over-ripeness.This is detected by all or anyEbook Patisserie (Second edition): Part 2
of the following characteristics:1High crust colour.2Small volume and bound buns, rolls, etc.3Poor shapes split at the sides or top.4Tough close textu13Fermented goodsYeast fermentationBefore dealing with the various goods which are aerated by the fermentation of yeast, the principles of fermentatio13Fermented goodsYeast fermentationBefore dealing with the various goods which are aerated by the fermentation of yeast, the principles of fermentatioGọi ngay
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