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Baking 5 (CSCA)

CSCA - Lean Doughs and Yeast

TermDefinition
SACCHAROMYCES CEREVISIAE The species of yeast used to make baking yeast. Yeast is a one-celled microorganism of the fungus family.
STARTER METHOD Method of incorporating yeast by mixing one-half to one-third the total amount of flour and one-half the liquid with the yeast. This is then set aside and allowed to develop for as little as a few hours or for several days.
DIRECT METHOD Method of incorporating yeast by combining the yeast, a little sugar and warm water, stirring and allowing the yeast to start to grow. After a few minutes it is then combined with the flour and other ingredients.
RAPID MIX METHOD Method of incorporating yeast by mixing the yeast directly in with the dry ingredients.
FERMENTATION The act of bread rising. The process of the yeast reproducing and creating CO2 and alcohol. The gas is trapped in the gluten framework and forms bubbles causing the dough to rise. There can be more than one fermentation of a dough.
BENCHING After punching down the dough allowing it to rest before shaping.
PROOFING OR PROVING The final rise after the dough has been shaped.
OVEN SPRING The final rise of one-third more that occurs in the oven.
Created by: CSCAStudy