Did you ever wonder why flour tastes like sawdust but a French or Italian bread with the same flour and little else has a pleasant, sweet taste?
Bread would not be bread without yeast and yeast can not work without sugar. Yeast is alive living organisms and living things need food for fuel, sugar, in this case, simple. But flour is mainly starch and table sugar (sucrose) is too complex for the yeast before fermentation. Amylase and invertase, enzymes in the flour or newly created by the yeast, degradation of starch into sugar molecules. Some of these simple sugar molecules as food for the yeast, while others create the sweet flavor we find in a fine French bread, a bread, where no added sugar.
As the yeast feeds on sugar, creates two digestive byproducts-alcohol (ethanol) and carbon dioxide. The carbon dioxide is what the attic to create sourdough bread, the carbon dioxide gas filter through the dough. The alcohol evaporates in> Cheeks.
The biological and chemical processes taking place as the bread ages and rises is called fermentation. In general, a long, slow fermentation makes for a better save taste, texture and moisture. Many fine breads call for delay "or a slowing of the growth of the yeast with refrigeration. When dough is chilled, the yeast grows more slowly. The fermentation is still the amylase enzymes work in the dough and sugar is released but at a slower pace.If the dough is heated and starts the growth of yeast, there are abundant sugar for the yeast and a surplus of sugar to sweeten the bread.
When the yeast grows more slowly, we find the richer, fuller flavor of breads with remaining dough. In the previous article, we discussed a focaccia that uses refrigeration to produce a slowdown in the growth of yeast and the desired crumb and flavor. Is it a good bread without retarding? Yes, but it does not give delaying desirableFlavor overtones and a more open crumb.
This article was taken from About Baking: Ingredients and how they work and is free to download.
Dennis Weaver
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