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Can you put yeast dough in a donut maker or will it rise too much?
Wiki User
∙ 12y ago
When I was making doughnuts, yes, yeast of course is part of the sweet dough as they must rise first to the acceptable size, but when placing them in the maker, make sure to turn them quickly to get a perfect doughnut or they will burn. If proven up first, they will not rise in the oil, but if left too long, they WILL burn. The rising of the dough must be done first, as with bread.
Wiki User
∙ 12y ago
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How many onces of dough for 18'' of pizza?
It depends how thick the dough is and how much yeast is used.
Does pizza crust have yeast?
Yes, because pizza dough is pretty much bread, and bread has yeast in it.
Does salt in yeast breads control the action of yeast?
Not too much. The sugar, however does. If you use to little, the yeast will not activate enough and your dough will not rise; use to much, and your yeast will be over active and your dough will be chewy, flat and too dense.
What happened when you mix the yeast in dough?
Dough for bread only heeds yeast if you want to make light fluffy bread. If you want to make "hard tack" or "zwieback" or "matzos" then you can forgo the rising agent (yeast). Yeast converts carbohydrates (sugars and starches) into alcohol and carbon dioxide. The alcohol evaporates and the CO2 gets trapped in the pockets of dough (thanks to a large degree to the gluten in wheat). These pockets of gas remain after baking making the bread light and tasty.
Do you need sugar for pizza dough?
Just a touch...depending on how much dough you are making.
What causes yeast bread to taste bitter?
1. Over-proofing. (letting the sponge or dough rise too many times) 2. Letting the dough rise at too hot of a temperature, eg. over 100 degrees. 85 degrees is the optimal ambient temp. 3. Using too much yeast per loaf. This can vary with yeast, try cutting your yeast in half.
How much space do you need for a donuts shop?
A donut shop can be fully operable with about 250 square feet. The most square footage is required for heavy dough machinery.
What happens if you put to much yeast into bread?
Bread dough will become what is called "blown" dough. It will "blow up". Because of the gas bubbles produced by the yeast, it will keep growing until it has no structural integrity. It won't explode but may rupture and then will start turning into a puddle of goo. It also produces less than desirable looking bread and developes a bitter taste.
Why is temperature control important in preparing yeast dough?
Heat and warm water with some sugar activates yeast, almost like you're waking it up and feeding it. If the temperature too hot, you'll kill off the yeast and your break won't rise but if it's too cold you the yeast won't "wake up" and activate properly, so your break won't rise. You leave the dough in a warm spot after making the dough to give the yeast a chance to ferment the sugar in the dough and the carbon dioxide byproduct poofs it up.
Why is gluten important in pastry making?
Yeast is important in bread making as yeast is the reactant with heat in the oven that makes it rise. It also releases Carbon Dioxide (CO2) which gives you the tiny holes in the bread. The yeast cells in bread dough ferment sugars and produce gas (carbon dioxide). This will make the dough rise. If there is not enough yeast, the dough will not rise sufficiently and become less fluffy after baking. Without yeast you get unleavened bread. With too much yeast the dough becomes very light, and in the oven will collapse. in both cases the bread is still completely safe to eat. The amount of yeast per bread is very much a matter of taste and varies from country to country.
Does sour dough bread help with diabetes?
Neither is great, but of the two, whole wheat would be better. It is a little harder to breakdown into sugar so you will not spike quite as much or as quickly. Actually I've hear quite the contrary. Sourdough bread is sour due to lactic acid released by the bacteria fermenting in the dough. The lactic acid is what keeps the blood sugar from rising.
Will adding too much extra flour to yeast dough make the bread tough?
Too much flour can cause bread to be heavy and dry instead of light and airy.
