Yeast

Alpha Amylase

This page first published: May 19, 2006 · Updated: Jun 5, 2018 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

Alpha Amylase is an enzyme present naturally in many things from egg yolk to wheat kernels to the saliva in your mouth [1]. It breaks long starch molecules into sugars (small dextrins, glucose and maltose) that can be absorbed easily into the body, or eaten by yeast. This break-down process is called “hydrolysis.” It is…

Tagged With: Bread Flour, Technical Terms, Wheat, Yeast

Bench Proof

This page first published: Jun 27, 2004 · Updated: Jun 24, 2018 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

“Bench Proof” is a term used to describe an intermediate rising between the first rising (or “ferment”, during which you allow the yeast to grow numerous enough eventually to leaven the dough) and the final rising in the pan or its shaped form (called the “proof.”) You punch down the dough after the first rising,…

Tagged With: Yeast

Proof

This page first published: Jun 27, 2004 · Updated: Oct 27, 2020 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

In cooking, the word “proof” has at least 3 meanings, all involving yeast in one way or another. A test you do to yeast to see if it is still alive. You do this either to yeast that you’re suspicious of, either because you’ve had it on hand a long time, or that you think…

Tagged With: Yeast

Yeast

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