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 Bakeshop Production: Basic Principles and Ingredients Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Understanding Yeast Products Regular Yeast Dough Products Lean dough Low in fat and sugar. Rich Dough Generally contains higher proportions of fat, sugar, and sometimes eggs. Yeast Product Types Understanding Yeast Products Rolled-In Yeast Dough Products Rolled-in or laminated doughs Fat is incorporated into the dough in many layers by means of a rolling and folding procedure. The alternating layers of fat and dough give the baked product a flaky texture. Non-sweet rolled-in doughs, such as croissants. Sweet rolled-in doughs, such as Danish pastries. Yeast Product Types Understanding Yeast Products Mixing yeast doughs has three main purposes: To combine all ingredients into a uniform, smooth dough. To distribute the yeast evenly throughout the dough. To develop gluten. Mixing Methods Understanding Yeast Products Three principal . | Chapter 30 Bakeshop Production: Basic Principles and Ingredients Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Understanding Yeast Products Regular Yeast Dough Products Lean dough Low in fat and sugar. Rich Dough Generally contains higher proportions of fat, sugar, and sometimes eggs. Yeast Product Types Understanding Yeast Products Rolled-In Yeast Dough Products Rolled-in or laminated doughs Fat is incorporated into the dough in many layers by means of a rolling and folding procedure. The alternating layers of fat and dough give the baked product a flaky texture. Non-sweet rolled-in doughs, such as croissants. Sweet rolled-in doughs, such as Danish pastries. Yeast Product Types Understanding Yeast Products Mixing yeast doughs has three main purposes: To combine all ingredients into a uniform, smooth dough. To distribute the yeast evenly throughout the dough. To develop gluten. Mixing Methods Understanding Yeast Products Three principal mixing methods are used for yeast doughs: The straight dough method. The modified straight dough method. The sponge method. Mixing Methods Understanding Yeast Products The production of yeast breads involves 12 basic steps: Steps in Yeast Dough Production Scaling ingredients Mixing Bulk fermentation Folding or punching Scaling or portioning of dough Rounding 7. Benching 8. Makeup and panning 9. Proofing 10. Baking Cooling Storing Understanding Yeast Products Scaling Ingredients All ingredients must be weighed accurately. The only items that may be measured by volume are water, milk, and eggs, which may be scaled at 1 pint per pound (1 L per kg). Mixing Methods Steps in Yeast Dough Production Understanding Yeast Products Mixing The first two purposes of mixing—combining the ingredients into a dough and distributing the yeast—are accomplished during the first part of mixing. Use the dough arm attachment when using a vertical mixer. Mix for the specified time. The .
