Bread and Hot Rolls. Lesson Objectives. Identify and explain the functions of the primary ingredients for yeast dough. Understanding the differences of a lean and rich dough. Introduce a straight and sponge dough method.
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primary ingredients for yeast dough.
for dough to include raising, scaling,
rounding, benching and proofing.
and the handling and storage of baked breads.
In order to properly prepare bread and hot rolls, it is necessary to understand the basic ingredients and how the finished product outcome depends on the proper procedures followed in preparation.
Each ingredient plays an important role in contributing to the flavor and texture of the finished product.
Yeast foods contain three types of functional ingredients:
Straight dough method
Sponge dough method
Changes during fermentation:
Fermentation effects need to be balanced
Factors effecting the speed of fermentation
Amount of moisture in the air in comparison with the total moisture the air is capable of holding.
Temperature of the dough, when it goes to makeup, should be 6 - 7 degrees higher
Divided into uniform pieces
Rounding the dough
Production of bread rolls
Short-time roll formula
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