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47-560: [REDACTED] Look up rising in Wiktionary, the free dictionary. Rising may refer to: Rising, a stage in baking - see Proofing (baking technique) Elevation Short for Uprising , a rebellion Rising , an annual Arts festival in Melbourne Film and TV [ edit ] "Rising" ( Stargate Atlantis ) , television series episode Rising (web series) ,

94-446: A leavening agent which causes the bread to rise (expand and become lighter and softer) by converting the fermentable sugars present in the dough into carbon dioxide and ethanol . Baker's yeast is of the species Saccharomyces cerevisiae , and is the same species (but a different strain ) as the kind commonly used in alcoholic fermentation, which is called brewer's yeast or the deactivated form nutritional yeast . Baker's yeast

141-458: A bread with poor structure. Length of rest periods, including proofing, can be determined by time at specific temperatures or by characteristics. Often the "poke method" is used to determine if a dough has risen long enough. If the dough, when poked, springs back immediately it is underproofed and needs more time. Some breads are considered fully proofed if the indent left by the poke springs back slowly, while others are considered fully proofed when

188-559: A cloth liner, generally made of linen, to prevent dough from sticking to the sides of the basket. Bannetons become more non-stick with use as a small amount of flour accumulates in them. These baskets are used both to provide the loaf with shape and to wick moisture from the crust . Bannetons come in round or oblong shapes. Alternatively, a couche (pronounced koosh ), bakery couche, or proofing cloth, can be used on which to proof dough. They are used for longer loaves, such as baguettes . Couches are typically made of linen . Flour collects in

235-475: A dough retarder, see below. Commercial bakers typically use large, temperature- and humidity-controlled proofers, whereas home bakers employ a variety of methods to create a warm, humid environment for dough rising. Examples include a home oven with a bowl of water and the pilot light on, a box with a bowl of hot water in it (the water is replaced periodically to maintain warmth), or a counter top proofer (an electric appliance) designed for home use. A dough retarder

282-425: A news show produced by The Hill , hosted by Briahna Joy Gray and Robby Soave . "Rising", 2001 television series episode, see list of Dark Angel episodes Books [ edit ] Rising (novel) , the last novel of R. C. Hutchinson Places [ edit ] Rising, Illinois , United States, an unincorporated community Rising City, Nebraska , United States, a village Rising River ,

329-458: A part of the dough ("pre-ferment") before the final mixing, with the entire dough during bulk fermentation, or in the final fermentation stages after shaping. To ensure consistent results and maintain baking schedules, specialized tools are used to manipulate the speed and qualities of fermentation. A dough proofer is a warming chamber used in baking that encourages fermentation of dough by yeast through warm temperatures and controlled humidity. It

376-825: A river in California Rising Sun (disambiguation) Rising, the flow of water to the surface from underground - see spring (hydrosphere) Castle Rising , Norfolk, England Surname [ edit ] Melbourne Rising , an Australian rugby union team John Rising (1756–1815), English portrait and subject painter Linda Rising , American author, lecturer and consultant Nelson Rising , American businessman Pop Rising (1877-1938), American Major League Baseball player in 1905 Music [ edit ] Albums [ edit ] Rising (Donovan album) , 1990 Rising (Great White album) , 2009 Rising (Mxmtoon album) , 2022 Rising (Rainbow album) , 1976 Rising (Stuck Mojo album) or

423-500: A series of alternating work and rest periods. Work periods occur when the dough is manipulated by the baker. Some work periods are called mixing , kneading , and folding , as well as division , shaping , and panning . Work periods are typically followed by rest periods, which occur when dough is allowed to sit undisturbed. Particular rest periods include, but are not limited to, autolyse , bulk fermentation and proofing . Proofing , also sometimes called final fermentation ,

470-422: A short rest period during which the cells first accommodate to the environment and then begin to grow, a layer of foam is developed by the action of the yeast, a sign of primary fermentation and live yeast. Typically 60 ml ( 1 ⁄ 4  cup) water at 40–45 °C (105–115 °F) and 2 g ( 1 ⁄ 2  teaspoon) of sugar are used, or expressed differently, a sugar weight of about 3.5% of

517-569: A shortage of yeast for making bread, so the Vienna Process was developed in 1846. While the innovation is often popularly credited for using steam in baking ovens, leading to a different crust characteristic, it is notable for including procedures for high milling of grains (see Vienna grits ), cracking them incrementally instead of mashing them with one pass; as well as better processes for growing and harvesting top-fermenting yeasts, known as press-yeast. Refinements in microbiology following

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564-522: A single mixing period. During bulk fermentation straight-dough recipes may instruct a baker to "punch down" or "deflate" the dough, while artisan bakers will use terms like "stretching", "folding", and "degassing", meaning to expel gas from the carbon dioxide bubbles that have formed. Sponge doughs will need multiple mixing periods. Overproofing occurs when a fermenting dough has rested too long. Its bubbles have grown so large that they have popped and tunneled, and dough baked at this point would result in

611-463: A slurry with a composition similar to beer wort , usually including malted barley and wheat flour. Such cultures (sometimes referred to in old American cookery as "emptins", from their origins as the dregs of beer or cider fermentation) became the ancestors of modern baker's yeast, as, in general, they were carefully maintained to avoid what was later discovered to be bacterial contamination, including using preservatives such as hops as well as boiling

658-571: A suspension of live yeast cells in growth medium, and then compressed yeast, the fresh cake yeast that became the standard leaven for bread bakers in much of the Westernized world during the early 20th century. During World War II , Fleischmann's developed a granulated active dry yeast for the United States armed forces, which did not require refrigeration and had a longer shelf-life and better temperature tolerance than fresh yeast; it

705-479: Is a refrigerator used to control the fermentation of yeast when proofing dough. Lowering the temperature of the dough produces a slower, longer rise with more varied fermentation products, resulting in more complex flavors. In sourdough bread-making, cold decreases the activity of wild yeast relative to the Lactobacilli , which produce flavoring products such as lactic acid and acetic acid . Sourdough that

752-564: Is a type of basket used to provide structure for shaped loaves of bread during proofing. Banneton baskets are also known as brotform or proofing baskets. It is normally used for doughs that are too soft or wet to maintain their shape while rising. Proofing baskets are distinct from loaf pans in that the bread is normally removed from these baskets before baking. Conventionally, these baskets are made out of rattan , but some modern proofing baskets are made out of cane , spruce pulp, terracotta , or polypropylene . A banneton will sometimes have

799-427: Is about 2.5 tsp (~12 mL) or about 7 g ( 1 ⁄ 4  oz), though comparatively lesser amounts are used when the yeast is used in a pre-ferment . In general, a yeast flavor in the baked bread is not noticeable when the bakers' percent of added yeast is less than 2.5%. Notable commercial brands of baker's yeast include Lesaffre 's SAF red and SAF gold, Fleischmann's , and Red Star Yeast . Because it

846-420: Is also a single-cell microorganism found on and around the human body. The use of steamed or boiled potatoes, water from potato boiling, or sugar in a bread dough provides food for the growth of yeasts; however, too much sugar will dehydrate them. Yeast growth is inhibited by both salt and sugar, but more so by salt than sugar. Some sources say fats, such as butter and eggs, slow down yeast growth; others say

893-446: Is also called a proofing box, proofing oven, or proofing cabinet. The warm temperatures increase the activity of the yeast, resulting in increased carbon dioxide production and a higher, faster rise. Dough is typically allowed to rise in the proofer before baking, but can also be used for the first rise, or bulk fermentation. Desired proofer temperatures can range from 20 to 45 °C (70 to 115 °F); cooler temperatures are achieved in

940-519: Is available in a number of different forms, the main differences being the moisture contents. Though each version has certain advantages over the others, the choice of which form to use is largely a question of the requirements of the recipe at hand and the training of the cook preparing it. Dry yeast forms are good choices for longer-term storage, often lasting more than a year at room temperatures without significant loss of viability. In general, with occasional allowances for liquid content and temperature,

987-455: Is credited to Raymond Calvel , who recommended it as a way to reduce kneading time and thereby improve the flavor and color of bread. ' Proofing the yeast' is a hydration process that occurs when dry yeast is mixed with warm water and allowed to rest for a short time. The minimum weight of water required may be calculated: yeast weight x 4 = water weight . Yeast viability can be tested by mixing yeast in warm water and sugar, and following

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1034-403: Is different from Wikidata All article disambiguation pages All disambiguation pages Proofing (baking technique) In contrast, proofing or blooming yeast (as opposed to proofing the dough) may refer to the process of first suspending yeast in warm water, a necessary hydration step when baking with active dry yeast . Proofing can also refer to the process of testing

1081-401: Is packaged in bulk (blocks or freezer bags for fresh yeast; vacuum-packed brick bags for dry or instant); however, yeast for home use is often packaged in pre-measured doses, either small squares for compressed yeast or sealed packets for dry or instant. For active dry and instant yeast, in general a single dose (reckoned for the average bread recipe of between 500 g and 1000 g of dough)

1128-483: Is readily available and easy to culture, baker's yeast has long been used in chemical, biological, and genetic research as a model organism . Saccharomyces cerevisiae is a facultative anaerobe and undergoes aerobic fermentation in the presences of oxygen and sugars. In 1996, after six years of work, S. cerevisiae became the first eukaryote to have its entire genome sequenced . It has over 12 million base pairs and around 6000 genes . Since then, it has remained in

1175-434: Is retarded before baking can result in a more sour loaf. To prevent the dough from drying, air flow in the dough retarder is kept to a minimum. Home bakers may use cloth or other cover for dough that is kept for a longer period in the refrigerator. Commercial bakers often retard dough at approximately 10 °C (50 °F), while home bakers typically use refrigerators set at about 4 °C (40 °F) or below. A banneton

1222-518: Is still the standard yeast for US military recipes. The company created yeast that would rise twice as fast, cutting down on baking time. In 1973, Lesaffre created instant yeast (also called "quick rise" or "fast acting" yeast), which has gained considerable use and market share at the expense of both fresh and active dry yeast in their various applications. Instant yeast differs from active dry yeast in several ways: Instant yeast rises faster than active dry yeast; instant yeast can be directly added to

1269-438: Is the specific term for allowing dough to rise after it has been shaped and before it is baked. Some breads begin mixing with an autolyse . This refers to a period of rest after the initial mixing of flour and water, a rest period that occurs sequentially before the addition of yeast, salt and other ingredients. This rest period allows for better absorption of water and helps the gluten and starches to align. The autolyse

1316-472: The beer fermentation process can also be used in bread making. Without an understanding of microbiology , early bakers would have had little ability to directly control yeast cultures but still kept locally interesting cultures by reusing doughs and starters to leaven later batches. However, it became possible to isolate and propagate favored yeast strains in the same manner as was done in the beer industry, and it eventually became practical to propagate yeast in

1363-434: The different forms of commercial yeast are considered interchangeable. Instant and active dry yeast are essentially the same ingredient, just in slightly different forms and applications. Consumers should keep sealed packets of both yeast types at room temperature and store partially used packets in an airtight container in the refrigerator. The main differences between the two are: For most commercial uses, yeast of any form

1410-677: The dry ingredients, whereas active dry yeast should be mixed with liquid (water, milk or beer) and proofed before mixing; instant yeast has a lower moisture content; and instant yeast is formed of smaller granules. Modern baker's yeast is the species Saccharomyces cerevisiae . One of its properties is that it is not inhibited by propionates , which are commonly added to baked goods like bread dough to inhibit mold development and bacterial growth. Conversely, sorbates do inhibit yeast fermentation activity, so are not added directly to yeast-leavened dough but may be sprayed onto finished products or even incorporated into packing materials. Baker's yeast

1457-433: The earliest forms of leavening were likely very similar to modern sourdough; the leavening action of yeast would have been discovered from its action on flatbread doughs and would have been either cultivated separately or transferred from batch to batch by means of previously mixed ("old") dough. Also, the development of leavened bread seems to have developed in close proximity to the development of beer brewing, and barm from

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1504-412: The effect of fat on dough remains unclear, presenting evidence that small amounts of fat are beneficial for baked bread volume. Saccharomyces exiguus (also known as S. minor ) is a wild yeast found on plants, grains, and fruits that is occasionally used for baking; however, in general, it is not used in a pure form but comes from being propagated in a sourdough starter . It is not known when yeast

1551-410: The end of the nineteenth century, baker's yeast has been produced by companies that specialize in its production. The main ingredients for industrial production are yeast cultures, sugar from cane and sugar beet ; but a number of minerals, nitrogen and vitamins are also needed. Fermentation happens in several phases, which vary depending on the manufacturer: The yeast grows from hundreds kg in

1598-626: The forefront of genetic research. For example, most of our knowledge of the cell division cycle was worked out from experiments with yeast. Baker's yeast contains enzymes that can reduce a carbonyl group into a hydroxyl group in fairly high yield, thus making it useful for biotransformations in organic syntheses . It is known to reduce organometallic carbonyl compounds in very high yield. The baking industry relies on industrial production of its ingredients, including baking yeasts. Much effort has been put into developing and marketing yeasts that will perform reliably in mass production. Since

1645-428: The gluten structure. Retarding may occur at any time during fermentation and is accomplished by placing the dough into a dough retarder, refrigerator, or other cold environment to slow the activity of the yeast. The retarding stage is often used in sourdough bread recipes to allow the bread to develop its characteristic flavor. A cold fermentation stage is sometimes used to develop flavor in other artisan breads, with

1692-402: The grain to maltose . The baker's yeast enzyme maltase converts maltose into glucose, invertase converts any added sucrose to glucose and fructose , and zymase converts glucose and fructose to carbon dioxide gas which makes the dough rise, and alcohol which gives the baked bread flavor. Sourdough starters also produce lactic and acetic acids , further contributing to flavor. When

1739-465: The growth medium. In the 19th century, bread bakers obtained their yeast from beer brewers, and this led to sweet-fermented breads such as the Imperial " Kaiser-Semmel " roll, which in general lacked the sourness created by the acidification typical of Lactobacillus . However, beer brewers slowly switched from top-fermenting to bottom-fermenting yeast ( Saccharomyces pastorianus ) and this created

1786-421: The indent remains and does not spring back. A bread that is properly proofed will balance gas production with the ability of the bread's gluten structure to contain it, and will exhibit good oven spring when baked. A bread that is under- or overproofed will have less oven spring and be denser. An overproofed bread may even collapse in the oven as the volume of gas produced by the yeast can no longer be contained by

1833-423: The intermediate and stock fermentor to tens of thousands kg in the trade fermentor, where most yeast is produced. The earlier stages produce more ethanol and other alcohols, while in the final stages ethanol production is suppressed up to 95% by controlling the amount of oxygen and sugar, in order to increase the yeast production instead. The industry is highly concentrated, with five companies holding up to 80% of

1880-500: The same term [REDACTED] This disambiguation page lists articles associated with the title Rising . If an internal link led you here, you may wish to change the link to point directly to the intended article. Retrieved from " https://en.wikipedia.org/w/index.php?title=Rising&oldid=1259025792 " Categories : Disambiguation pages Disambiguation pages with surname-holder lists Place name disambiguation pages Hidden categories: Short description

1927-615: The title song, 1998 Rising (Yoko Ono album) or the title song, 1995 Rising , by the Go Set , 2008 Rising , by Seraphim , 2007 Rising , by the Up , 2010 Songs [ edit ] "Rising", by Lhasa from Lhasa , 2009 "Rising", by Lovebites from Clockwork Immortality , 2018 Other uses [ edit ] Rising Auto, an automotive brand of SAIC Motor See also [ edit ] The Rising (disambiguation) Rise (disambiguation) Topics referred to by

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1974-501: The viability of dry yeast by suspending it in warm water with carbohydrates (sugars). If the yeast is still alive, it will feed on the sugar and produce a visible layer of foam on the surface of the water mixture. Fermentation rest periods are not always explicitly named, and can appear in recipes as "Allow dough to rise." When they are named, terms include "bulk fermentation", "first rise", "second rise", "final proof" and "shaped proof". The process of making yeast-leavened bread involves

2021-427: The water's weight. While this sugar may be sucrose or table sugar, instead it may be glucose or maltose . Fermentation typically begins when viable baker's yeast or a starter culture is added to flour and water. Enzymes in the flour and yeast create sugars, which are consumed by the yeast, which in turn produce carbon dioxide and alcohol. Specifically, the grain enzyme diastase begins to convert starch in

2068-481: The weave creating a less-sticky surface. The couche is dusted lightly with flour, then shaped doughs are laid on top of it and folds are placed to separate and support them while proofing. Breads such as sandwich loaves and brioche are normally proofed in the bread pan in which they will be baked. Baker%27s yeast#Types of baker's yeast Baker yeast is the common name for the strains of yeast commonly used in baking bread and other bakery products, serving as

2115-470: The work of Louis Pasteur led to more advanced methods of culturing pure strains. In 1879, Great Britain introduced specialized growing vats for the production of S. cerevisiae , and in the United States around the turn of the century centrifuges were used for concentrating the yeast, making modern commercial yeast possible, and turning yeast production into a major industrial endeavor. The slurry yeast made by small bakers and grocery shops became cream yeast,

2162-444: The yeast cells die, they release high quantities of a protease which snip protein strands, and in large die-offs result in soft, sticky dough, less baked volume, and a coarse crumb, but in smaller die offs, increase dough extensibility and baked volume. Different bread varieties will have different process requirements. These are generally classified as either straight or sponge dough processes. Straight doughs will require only

2209-408: Was first used to bake bread; the earliest definite records come from Ancient Egypt. Researchers speculate that a mixture of flour meal and water was left longer than usual on a warm day and the yeasts that occur in natural contaminants of the flour caused it to ferment before baking. The resulting bread would have been lighter and tastier than the previous hard flatbreads . It is generally assumed that

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