Yeast breads

Waffles, muffins, quick yeast breads, all-purpose flour... 

Results have varied with respect to the amount of field pea flour that can be incorporated into a yeast bread before an unacceptable product is produced. Tripathi and Dat (40) made breads containing 3, 10 and 13% field pea flour and found breads made with more than 5% pea flour were not acceptable. Loaf volume decreased as the percent substitution increased. At the 5% level, color, flavor and taste of the breads were rated as excellent, but at the 10 and 15% levels, there was a bitter taste. 

Yeast bread (40) 5, 10, 15% pea flour Decreased volume Acceptable sensory quality at 5% Bitter taste at 10 and 15%... 

Yeast bread (37) 5-20% raw or cooked pea flour Decreased volume Bleaching effect with raw pea flour Lower acceptability above 15%... 

Yeast bread (41) 8 and 15% concentrate Decreased volume Lower acceptability at 15%... 

Yeast bread (42) 2.5-10% pea flour No volume change Acceptable, beany at 10%... 

Repetsky and Klein (42) found that pea flour significantly affected the texture, color and flavor of yeast breads. At... 

The baking studies with yeast breads indicate that levels of substitution of up to 15% pea flour or concentrate for wheat flour result in breads that are generally acceptable, but are readily distinguishable from, and less preferred to, wheat controls. 

Table IV. Carbonyl Compounds in Yeast Bread (mg/100 g dry weight) (57)...

High-protein, low-cost Nigerian foods, chin-chin, puff-puff, akara (9), akamu, sugar cookies and yeast bread (10) were developed using raw full-fat cottonseed (Table I), defatted cottonseed (Table V), soybean, peanut or sesame flours as protein supplements. 

Cottonseed, peanut, sesame seed, and soybean flours, when used as supplements, add to the quality of the protein. The improvement of protein quality was due to the flours compensating for limiting amino acids. Supplementation using various flours improved total protein, amino acid content and some physical characteristics in akamu, yeast bread and sugar cookies. 

Many chemical reactions occur in the kitchen. For example, some types of breads, called yeast breads, rely on the chemical reactions of tiny microbes to make them look and taste the way they do. The microbes, in this case, are yeast spores mixed into the bread dough. Yeast spores are tiny living things that can only be seen under a microscope. When yeast is mixed into bread dough, they feed on the carbohydrates in the flour and produce carbon dioxide gas and alcohol. This process is called fermentation. 

The carbon dioxide gas that is produced during fermentation is what makes yeast bread rise. When the bread is cooked, the heat gets rid of the carbon dioxide and alcohol that the yeast produced, leaving behind tiny holes where the carbon dioxide bubbles burst. These holes make the bread light and fluffy. 

In Jewish communities, honey had become an important component of festive occasions. Rosh Hashanah, the Jewish New Year, was celebrated with apples dipped in honey, symbolizing a wish for a sweet year to come. Round loaves of challah (a braided yeast bread enriched with eggs) were spread with honey, and the meal ended with slices of spiced honey cake and honey-sweetened fruit compotes. On the first day of a boy s enrollment in chadar, or religious school, letters from the Talmud (the collection of Jewish laws and traditions) would be written in honey on a slate and licked off by the new boys so as to make their learning sweet (Rosenbaum, 2002). 

Saccharomyces cerevisiae Bakers yeast—bread Brewers yeast—beer, wine, cider, etc. Enzyme (invertase) Gene expression system Dietary supplement... 

In a randomized crossover study, carrageenan (type and molecular weight not stated) in powder form was incorporated into a yeast bread, a corn pudding, a gruel-like mixture of rice, chicken and spices and fish balls, prior to cooking by... 

Egyptian tombs more than 5,000 years old have contained samples of yeast bread, indicating that people have made use of microbial processes for at least that long. 

Yeasi eniymes The pmduclion of carbon dioxide in yeast breads is catalyzed by many dil latent enzymes found in the yeast. 

Buckwheat flour imparts an almost sourdough-like flavor and is beloved by many pancake fans. Interestingly enough, buckwheat is not actually wheat, it s a ground seed, and for pancakes it works best when mixed half and half with allpurpose flour. Whole-wheat flour also works best mixed with all-purpose, or the pancakes will be quite heavy and dense. To get more whole grains in your diet, however, there is another option Whole-wheat pastry flour is so finely milled that it can take the place of all-purpose flour in many baked goods, such as pancakes, piecrusts, cookies, and quick breads (though not most cakes or yeast breads). 

Quick breads, unlike yeast breads, are simply mixed and baked, relying on the rising action of baking powder or baking soda combined with an acidic element such as buttermilk, yogurt, or sour cream. Quick breads can be savory, such as biscuits, or sweet, like a loaf of banana bread. Experienced cooks can make a batch of biscuits, start to finish, in about seventeen minutes, so they truly are quick. 

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