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UNDERSTANDING YEAST DOUGH

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norhaya hanum

on 3 March 2015

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Transcript of UNDERSTANDING YEAST DOUGH

YEAST PRODUCT TYPES
LEAN DOUGH PRODUCT
RICH DOUGH PRODUCT
LIMINATED OR ROLLED –IN YEAST DOUGH PRODUCT

UNDERSTANDING YEAST DOUGH
HT310 BAKING & PASTRY

2. MIXING
Mixing yeast dough has three main purpose

To combine all ingredient into a uniform, smooth dough
To distribute the yeast evenly through the dough
To develop the gluten

Controlling Gluten Development
Selection of flour
Fat and other tenderizer
Water- pH
Mixing method
Leavening –yeast
Temperature
Other ingredient and additive

3 principles mixing method
Straight dough method
Modified straight dough method
Sponge method

12 BASIC STEP IN PRODUCTION OF YEAST BREAD
SCALING
MIXING
BULK FERMENTATION
FOLDING OR PUNCHING
SCALING OR PORTIONING OF DOUGH
ROUNDING
BENCHING
MAKEUP AND PANNING
PROOFING
BAKING
COOLING
STORING

1. SCALING INGREDIENTS
All the ingredients must be weighed accurately

3. BULK FERMENTATION
Fermentation is the process by which yeast acts on the sugar and starches in the dough to produce carbon dioxide gas and alcohol

Young dough- under fermented dough
Old dough- over fermented dough

4.FOLDING OR PUNCHING
After fermentation is completed, the dough is folded over to compress it and to give additional slight development to the gluten.
The objective:-
1. to expels carbon dioxide
2. to redistribute the yeast for further growth
3. to relax the gluten
4. to equalize the temperature throughout the dough.

5. SCALING OR PORTIONING OF DOUGH
Divide the dough into pieces of the same weight, according to the product being made.
Actual baking loss depends on baking time, size of the unit and whether it is bake in pan or freestanding

6. ROUNDING
Rounding simplifies the later shaping of the dough and also helps retain gases produced by the yeast.

7.BENCHING
Intermediate proofing
Rounded portion dough are allowed to rest for 10-20 minute.

8. MAKEUP AND PANNING
The dough is shaped into the loaves or rolls and then placed in pan or on baking sheet

9. PROOFING
Proofing is a continuation of the process of yeast fermentation that increase the volume of the shaped dough
Proofing temperature are generally higher than fermentation temperature.
Under proofing
result in poor volume and dense texture
Over proofing
result in coarse texture and some loss of flavor.

Oven temperature and baking time

Large unit are baked at a lower temperature and for a longer time.
Rich and sweet dough bake at lower temperature because milk, sugar and fat make them brown faster.
French bread required high temperature to achieve desire crust color.

Washes – yeast product are brushed with a liquid before baking.

Common washes:
Water
Starch paste
Egg wash
Commercial aerosol washes (spray)

After baking, bread must be removed from the pan and cool on rack
If soft crust are desired, bread may be brushed with melted shortening before cooling.
Do not cool in a draft because crust may crack.

11. COOLING
COOLING
12. STORING
10. BAKING
The most important changes are:

Oven spring, which is the rapid rising in the oven due to production and expansion of trapped gases as a result of the oven heat.
Coagulation of protein- product becomes firm and holds its shape.
Formation and browning of the crust.

Breads to be served within 8 hour may be left on rack.
Bread must be cool before wrapping
Wrapping and freezing maintain quality for longer period. Refrigeration increase staling.
Hard crusted breads should not be wrapped because the crust will be soften and become leathery.

TYPES OF DOUGH-MAKING PROCESS
Short –fermentation straight dough
Straight dough method
The dough is then given a bulk fermentation time of 1-2 1/2 hour
No time dough
Large quantity of yeast
Mixer at high temperature and few minute rest
Use only in emergencies- not have good texture and flavor
Long- fermentation dough
5-6 hour or longer
Can use the sponge method

Sponge Process
Involves a two-stage mixing method
Advantages of the sponge method:
Shorter fermentation time for the finished dough
Scheduling flexibility
Increase flavor
Stronger fermentation of rich dough
Less yeast needed

Time
Temperature
Water temperature
Shop temperature
Flour temperature
Yeast quantity
retarding

Control Fermentation
VIDEO
12 STEP IN YEAST PRODUCTION
Full transcript