The Science of Bread (Part 2) - The Bread Making Process - Yeasted Bread

Описание: What different steps occur when making a bread with commercial yeast? Here I delve into the main 9 steps, as well as discussing the Maillard reaction, starch gelatinization, starch retrogradation and their roles in bread making and baking.

Forgive my accidental mix up of "left hand" and "right hand" in slides 3 and 4. Apparently I was just so excited that I forgot basic directions! What I love most about this video is that I can actually hear how happy I am discussing this topic.

Chapters:
00:00 Introduction and Corrections to Part 1 (Enriched and Lean doughs, whole wheat flour and gluten, starch gelatinization)
08:41 Outline
10:44 Dough Mixing
10:44 Dough Kneading
11:32 First Rise / Fermentation
12:33 Punching Down the Dough and Dough Shaping
13:58 Second Rise / Fermentation
14:58 Baking (what's happening scientifically?)
26:57 After Baking
27:44 Bread Staling (Why does it become stale?)


Part 1 (Flour, water, salt, and yeast):    • The Science of Bread (Part 1) - Flour Wate...  
Part 3 (Sourdough Bread):    • The Science of Bread (Part 3) - Sourdough ...  
Part 4 (Rye flour):    • The Science of Bread (Part 4) - Rye Flour ...  
Part 5 (Salt-Rising Bread):    • The Science of Bread (Part 5) - Salt-Risin...  

My Recipe Blog: https://brock280.wixsite.com/rachelsf...

References and citations (and more details) for this video are available here: https://brock280.wixsite.com/rachelsf...

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