Label
All
0
Clear all filters

Leavening

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About
Yeast fermentation helps gluten development because the expansion of air cells by yeast stretches the gluten just as mixing does. After a period of fermentation, the gluten in yeast dough is stronger and more elastic.
While it strengthens gluten, leavening also tenderizes the product. This is because the cell walls become thinner as they are stretched, making the finished product easier to chew.
Too much fermentation, on the other hand, can hurt the gluten structure, because the gluten becomes overstretched. Gluten strands tear and lose their elasticity. Overfermented doughs have poor texture, similar to overmixed dough.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of

The licensor does not allow printing of this title