Lecture Professional cooking (6/e): Chapter 30 - Yeast products. This chapter focuses on the production of many kinds of yeast products, including breads, dinner rolls, sweet rolls, Danish pastry, and croissants. | Chapter 30 Yeast Products Chapter Objectives 1. Prepare breads and dinner rolls. 2. Prepare sweet dough products. 3. Prepare Danish pastry and croissants. Overview In the simplest form, bread is nothing more than dough and water, leavened by yeast and baked. Some breads contain additional ingredients such as sugar, shortening, milk, eggs, and flavoring. All in all, the main ingredients of bread are flour, water, and yeast. Yeast Product Types Regular Yeast Dough Products Lean Dough Products Rich Dough Products Rolled-in Yeast Dough Products Mixing Methods Three main purposes of mixing yeast doughs: To combine all ingredients into a uniform, smooth dough To distribute the yeast evenly To develop gluten Straight Dough Methods Modified Straight Dough Method for Rich Doughs Sponge Method Steps in Yeast Dough Production Scaling Ingredients: all ingredients have to be measured correctly. Mixing: two reasons are to mix ingredients into a dough and distribute yeast . | Chapter 30 Yeast Products Chapter Objectives 1. Prepare breads and dinner rolls. 2. Prepare sweet dough products. 3. Prepare Danish pastry and croissants. Overview In the simplest form, bread is nothing more than dough and water, leavened by yeast and baked. Some breads contain additional ingredients such as sugar, shortening, milk, eggs, and flavoring. All in all, the main ingredients of bread are flour, water, and yeast. Yeast Product Types Regular Yeast Dough Products Lean Dough Products Rich Dough Products Rolled-in Yeast Dough Products Mixing Methods Three main purposes of mixing yeast doughs: To combine all ingredients into a uniform, smooth dough To distribute the yeast evenly To develop gluten Straight Dough Methods Modified Straight Dough Method for Rich Doughs Sponge Method Steps in Yeast Dough Production Scaling Ingredients: all ingredients have to be measured correctly. Mixing: two reasons are to mix ingredients into a dough and distribute yeast Fermentation: a process by which yeast acts on sugars and starches in the dough to produce carbon dioxide gas and alcohol Punching: expelling the carbon dioxide to redistribute the yeast and relax gluten Scaling: dividing the dough into uniformly weighted pieces Rounding: shaping dough into smooth round balls, to stretch gluten and retain gases Benching: resting dough for 10-15 minutes to relax gluten Makeup and Panning: shaping dough into loaves or rolls and placing in pans or on baking sheets Proofing: continuation of fermenting to increase the volume Baking: oven spring, coagulation of protein, gelatinization of starches, and formation and browning or crust Cooling: removing bread from pan and cooling rapidly on rack to allow moisture to escape Storing: breads may be left on rack for up to 8 hours. If they will not be used that quickly, wrap and freeze. Steps in Yeast Dough Production (cont’d) of the shaped dough. Makeup Techniques Hard Rolls and Breads Round Rolls Round Loaves Club Rolls Crescent Rolls French-Type Loaves Soft Roll Doughs Tied or Knotted Rolls Pan Rolls Parker House Rolls Pan Loaves Brioche Sweet Dough Products Cinnamon Rolls Cinnamon Raisin Rolls Caramel Rolls Carmel Nut or Pecan Rolls Wreath Coffee Cake Filled Coffee Cake Roll-in Dough Products Danish Rolls or Coffee Cakes Croissants Makeup Techniques (cont’d) Clip art images may not be saved or downloaded and are only to be used for viewing purposes. Copyright ©2007 John Wiley & Sons, Inc.
