How to Make the Most Dough With the Yeast Bread!

Did you know that living microscopic organisms play a significant role in the production of breads, doughnuts, beer and wine. These single-celled microscopic organisms are better known as yeast. When the yeast grows, it uses sugar as a source of energy, and in the process converts the sugar to alcohol and a gas called carbon dioxide is produced. This process is called fermentation. Fermentation has been used for thousands of years to make bread, as well as other products. The level of yeast activity in bread dough is essential to the texture and quality of bread. The carbon dioxide produced causes the dough to rise to make a light, slightly spongy loaf of bread. The greater the growth of yeast, the more carbon dioxide produced.

Mr. Freydoe, President of the Freydoe Baking Company, produces and sells breads geared for the teenage market. He has designed rainbow coloured bread for teens. Currently, Mr. Freydoe is interested in producing a calcium fortified bread for young athletes and teenagers that do not like drinking milk. Mr. Freydoe would like to use powdered skim milk as a source of calcium. Powdered skim milk also contains vitamins, is low in fat and contains certain sugars for the yeast to ferment. Mr. Freydoe has decided to hire this class as a research team to investigate if skim milk will produce enough carbon dioxide to produce a light, spongy loaf of bread.

Mr. Freydoe’s company is a successful organization. He contributes this success to the ongoing interest his employees have in effectively using and further developing their Essential Skills. In fact, Mr. Freydoe has most recently created an employee Essential Skills recognition award program. This program is based solely on peer evaluations. The recipients of this award receive an Essential Skills Certificate of Excellence.