NUSC 3233 Lecture Notes - Lecture 3: Maltose, Saccharomyces Cerevisiae, Profiterole
7 Nov 2017
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Document Summary
Substances that provide gas to inflate the elastic mass of bakery products, causing dough to rise. Provides lightness and porosity to baked products. Works synergistically with other leavening agents (ex. Over beating / under beating is important. More effective than air (1600 fold increase) Primary leavening agent in cream puffs and popovers which both contain eggs. All dough and batter have some liquid to provide steam. Type of fat effects leavening property of steam. Solid fats hold more air than liquid fat. Long shelf life in room temp of 6-24 months. Can be mixed with flour without rehydration when higher liquid temp is used (from other ingredients in dough) Produces co2 rapidly, cutting fermentation time in half. Lower temp or higher temp yeast still works. High temp develops sour and yeasty flavor. 43 degrees c kills yeast and stops gas production. Maltose can be metabolized by yeast if no other sugar is available.
