YEAST PRODUCTS

1. YEAST PRODUCTS • Breads, Dinner Rolls, Sweet Rolls, Danish Pastries,Croissants

2. Regular Yeast Doughs - Rich and Lean • Lean Dough Products • Low in fat and sugar, although some may contain eggs and milks solids. • Hard crusted breads & rolls, kaiser rolls, pizza dough, French & Italian breads are the leanest. • White bread and rolls may have higher fat and sugar and softer crusts. • Whole wheat and rye breads are common whole grain breads.

3. Rich Dough Products • Rich Dough Products • Higher proportions of fat, sugar, and sometimes eggs. • Rich dinner rolls and brioche have a high fat content but low sugar content. • Sweet rolls, coffee breads, breakfast and tea rolls, have a high amount of sugar and fat and can have sweet fillings or toppings.

4. Rolled-in Doughs • Rolled - In Doughs • The fat is incorporated into the dough in many layers. • By a rolling and folding process. • Layers of fat and dough provide flakiness to the product. • Croissants - not a sweet dough. • Danish pastry - sweet dough.

5. MIXING • Purposes • To combine ingredients into a uniform smooth dough. • To distribute the yeast evenly. • To develop gluten. • Methods • Straight dough method • Modified Straight Dough • Sponge Method

6. Straight Dough Method • Combine all ingredients in the mixing bowl and mix. • note⁎:Active dry yeast must be activated in warm water before mixing. • note⁑:Some bakers dissolve the fresh yeast in water as well, however, this step is unnecessary.

7. Modified Straight Dough MethodFor Rich Sweet Doughs • Soften the yeast in warm water. • Combine the fat, sugar, salt, milk, flavorings, and mix until well combined. Do not whip until light or creamy. • Add eggs gradually; as they are absorbed. • Add the liquid and mix. • Add the flour and yeast. Mix into a smooth dough.

8. Sponge Method • Sponge doughs are prepared in two stages. • Combine the liquid, the yeast, and part of the flour. And part of the sugar if required. • Mix into a thick batter or soft dough. • Let ferment until doubled in bulk. • Punch down and add the rest of the flour and any remaining ingredients. • Mix into a uniform, smooth dough/

9. Steps in Yeast Dough Production • Scaling ingredients • Mixing • Fermentation • Punching • Scaling • Rounding • Benching • Make up and Panning • Proofing • Baking • Cooling • Storing [authorSTREAM id= imdsouza-12673-Coil-12-steps-dough-production-of-Entertainment-ppt-powerpoint pl= player by= imdsouza]

10. Dough Production - Scaling • All ingredients must be measured accurately. • Volume measure:water, milk, eggs.

11. Mixing • Use the dough hook attachment. • Mix for the specified time. • Combining the ingredients and distributing the yeast are accomplished quickly. • The remainder of the time is to develop the gluten. • The dough should feel smooth and elastic.

12. Fermentation - yeast acts on sugars and starches to produce carbon dioxide and alcohol • Place the dough in a oiled container and oil the surface. • Cover the container and let the dough rise at a temperature of 80°-90°F (27°-30°C). • Fermentation is complete when the dough has doubled in volume.(A dent will remain when the dough is pressed with a hand).

13. Doubled in bulk Hand indentation

14. Underfermented Dough • A young dough • does not develop proper volume and texture will be coarse. • Overfermented dough • An old dough • Sticky, hard to work with, and slightly sour

15. PunchingDeflating the dough to expel carbon dioxide. • Pull up the dough on all sides. • Fold the sides over the center and press down. • This expels the carbon dioxide and redistributes the yeast. • Turn the dough upside down in the bowl. • The gluten relaxes and the temperature is equalized. • The yeast has the opportunity to grow again.

16. Scaling • Another term for portioning. • Divide the dough into uniform weights. • Moisture weight loss can decrease the final product by 10% - 13%.

17. Dough Divided into Loaves

18. Rounding • The pieces of dough are shaped into smooth, round balls. • The gluten is stretched into a layer around the dough. • Simplifies shaping of dough and helpd retain gases. http://thebackhomebakery.com/Tutorials/Shaping.html

19. Benching • Portioned dough is allowed to rest for 10 - 15 minutes. • Fermentation continues during this stage.

20. Make up and Panning • The dough is shaped into loaves or rolls and placed into pans or on baking sheets. • Seam side down.

21. Proofing • Place the panned dough in a proofer at 80 - 90 degrees F. (27 - 30 degrees C.) • Proof until doubled in bulk. • Or Place in a warm, draft free area.

22. Baking • Formation of gases • Gelatenization of starches • Coagulation of protein • Evaporation of moisture • Melting of fats • Caramelization • Oven spring - Rapid rising due to the expansion of gases. • Lean Bread - 425° -475°F • Rich dough - 350° -400°F • Internal temperature 205°F

23. Cooling • Breads must be removed from pans to allow evaporation of moisture. • For soft crusts brush with margarine or shortening. • Rolls must be spaced apart to allow for adequate circulation.

24. Storing • Breads to be served within 8 hours can be left on racks. • For longer storage, wrap cooled breads in moisture proof bags to delay staling. • Breads must be completely cool to avoid moisture build up in packaging. • hard crusted breads will become soft if wrapped.