Role Of Yeast In Bread

Making

Presented By:
Saud Asif (125)
 Raw Materials
 Ingredients
 Functions Of Ingredients
Wheat Flour • Fats/Oils
Water • Emulsifiers
Yeast • Improvers
Preservatives • Enzymes
 Wheat Flour  Acetic Acid
 Ammonium Chloride  Potassium Bromate
 Sugar  Fruit Cuts
 Yeast  Orange Peel Cuts
 NaCl  Fungamyl Super MA
 Oil  Vitamin Premix
 Dry Gluten  SSL
 Bread
◦ Staple Food
◦ Prepared From
 3 Basic Group Of Bread Ingredients
◦ Major
Wheat Flour Yeast
Sugar Salt
Oil/Fats Water
◦ Additives
Emulsifiers Improvers Preservatives
◦ Supplements
Vitamins Grains Fruits
 Wheat Flour
 Most important ingredient
 Unique property among cereal flours(elastic dough, spongy structure)
 Gluten is a component flour elastic in nature.
 Quantity & Quality of gluten is important in getting quality bread.
 Strong flour More fermentation
 Weak flour Less fermentation

q Characteristics Of Flour
Characteristic smell, taste.
Free from insects.
Creamy white in colour.
Free from musty flavor, bitter & rancid taste.
Flour should have free flowing property.
 Water
 Second largest ingredient.
 Hard water slows the initial fermentation tighter dough
 Hard water results harsh & dry crumb.
 Medium hard water is better for bread making.
 In medium hard water salt have mild improving effects.
q Characteristics Of Water
ü Helps in formation of Gluten.
ü Water has direct bearing on the consistency of dough.
ü Water helps in dissolving yeast,salt & other chemicals thus
enabling the formation of smooth & uniform dough.
 Yeast
 Fermenting agent, most important raw material.
 Baker’s yeast(saccharomyces cervisiae) comprises of colorless oval
shaped cell, which normal exist singly & occasionally in pairs give rise
to a new cell by budding.
 Multiplication of yeast cells depends on the availability of yeast food like
oxygen, nitrogen, sugar & ambient conditions.
 Optimum temperature 26-32 oC &RH 80%.
 Temperature above 46 oC & below 21 oC yeast activity is retarded.
 Yeast convert
sugar alcohol CO2
 Simultaneous production of acid & gas give rise to aroma & flavour.
 PH slows down the fermentation.
 Effects of other ingredients on yeast
q Small amount of sugar speed up the fermentating action.
q Salt stabilizes the fermentation.
q Oil/Fats slows down the fermentation action.
q Ideal PH ranges in 4.5-4.8.
q Ammonium Chloride; yeast food as a source of nitrogen.
Sugar
q Act as yeast food.
q Give color to crust.
q Sweetens the product & provides flavor & aromas.
 Salt
 Provides taste and flavor to the bread.
 Toughens the gluten.
 Controls the fermentation.
 Controls the yeast action and acid –forming bacteria.
 In combination with sugar, improves the crust color.
 Helps in retention of moisture in the loaf.
 Delay staling.
 Improves shelf life.
 Effect of Insufficient Salt
 Soft & unstable dough.
 Quicker fermentation.
 Poor crumb &crust color.
 Open texture & volume problem.
 Less flavor development.
 Effect of excess salt.
 Effect of excess salt
 Firm & Stable dough.
 Slow fermentation and final proof.
 Flying top.
 More crust colour.
 Firm crumb.
 Moist & whiter crumb.
 Fats/Oils
 Improves the physical character of the dough & the finished product.
 Helps to attain the finer structure of the crumb.
 Better shelf life & crumb softness.
Emulsifiers
 Increase dough stability.
 Slows the staling process by forming starch complex.
 SSL, Solbake, Hycol are used as emulsifiers.
 Improvers
 Potassium Bromate is extensively used as an improver.
 It is an oxidizing agent.
 Impart stability to the dough.
 Improved volume of dough.
Enzymes
 Improves the elasticity of the gluten network.
 They are inactivated during the baking process.
Preservatives
 Calcium Propionate: Effecti.ve mould inhibiter.
 Acetic acid : Prevent bacteriological disease called rope caused due to
the presence of bacterial ”Bacillus mesenteries”
No, Questions…..

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