Yeast: The Magical Ingredient in Bread Making

Yeast: The Magical Ingredient in Bread Making

Learning Objective

At the end of the lesson, you will be able to understand what yeast is, how it is grown, its role in bread making, and what stops yeast from working.

What do you already know about yeast?

Slide 1: Introduction to Yeast

Yeast is a single-celled microorganism that belongs to the fungus kingdom. It is widely used in baking and brewing due to its unique ability to convert sugars into carbon dioxide gas and alcohol.

Slide 2: How is Yeast Grown?

Yeast is typically grown in a controlled environment with a mixture of water, sugar, and nutrients. The yeast cells multiply through a process called fermentation, where they consume the sugar and produce carbon dioxide and alcohol.

Slide 3: Yeast in Bread Making

In bread making, yeast is responsible for leavening the dough. As the yeast consumes sugar in the dough, it produces carbon dioxide gas, causing the dough to rise. The trapped gas creates air pockets, resulting in a light and fluffy texture.

Slide 4: Types of Yeast

There are two main types of yeast used in bread making: active dry yeast and instant yeast. Active dry yeast needs to be dissolved in warm water before use, while instant yeast can be directly added to the dough.

Slide 5: Factors Affecting Yeast Activity

Yeast requires specific conditions to work effectively. Factors such as temperature, moisture, and the presence of salt or acidic ingredients can either enhance or inhibit yeast activity.

Slide 6: Temperature and Yeast

Yeast is most active between 77°F (25°C) and 95°F (35°C). Temperatures below this range slow down yeast activity, while temperatures above it can kill the yeast.

Slide 7: Other Inhibitors of Yeast

Salt and acidic ingredients, such as lemon juice or vinegar, can slow down or inhibit yeast activity. However, these ingredients are important for flavor development in bread making.

Slide 8: Recap and Conclusion

Yeast is a fascinating microorganism that plays a crucial role in bread making. Understanding how yeast is grown, its function in bread making, and the factors that can hinder its activity can help us create delicious, well-risen bread.

Write down 3 things you learned in this lesson.

Have students enter three things they learned in this lesson. With this they can indicate their own learning efficiency of this lesson.

Write down 2 things you want to know more about.

Here, students enter two things they would like to know more about. This not only increases involvement, but also gives them more ownership.

Ask 1 question about something you haven't quite understood yet.

The students indicate here (in question form) with which part of the material they still have difficulty. For the teacher, this not only provides insight into the extent to which the students understand/master the material, but also a good starting point for the next lesson.