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Section Yeast Dough Basics

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1 Section 27.1 Yeast Dough Basics
Section Yeast Dough Production

2 Section 27.1 Yeast Dough Basics
Breads are usually a part of every meal. Learn about the characteristics of quality yeast products to plan a variety of menu accompaniments.

3 leavens peel starter hard lean dough crust chemical dough conditioners soft medium dough sweet rich dough rolled-in fat yeast dough gipfels Danish pastry dough tempted notable

4

5 Yeast Dough Ingredients
Yeast breads are made from dough Successful yeast doughs: balance the leavening agent with gluten, water, and flour. are handled properly while being prepared.

6 Yeast Dough Ingredients
Make sure which form of yeast is called for in the formula. Too much or too little yeast will affect the bread’s fermentation.

7 Regular Yeast Doughs Regular yeast doughs are prepared by combining yeast with the other ingredients in one mixture.

8 Regular Yeast Doughs Describe the three most common types of regular yeast doughs. Yeast Dough Description Hard Lean Doughs Consists of 0-1% fat and sugar; yields products with a relatively dry, chewy crumb and hard crust Soft Medium Doughs Consists of 6-9% fat and sugar; produces products with a soft crumb and crust; dough is elastic and tears easily Sweet Rich Doughs Consists of up to 25% fat and sugar; produces items with a soft, heavy structure; dough is moist and soft

9 Section 27.2 Yeast Dough Production
Yeast dough production requires proper mixing and careful preparation. A baker must learn to avoid common causes of failure when preparing yeast doughs.

10 straight-dough method
modified straight-dough method sponge method preferment let down continuous bread- making punching rounded bench box bench rest shaping seams pan loaf free-form loaf pan proof wash slash dock oven spring critical correspond

11 Yeast Dough Preparation
Steps to making most yeast breads: scaling ingredients mixing and kneading fermentation dividing dough rounding dough bench rest shaping dough panning dough final proofing baking dough cooling dough packaging dough

12 Yeast Dough Preparation
Describe the three basic methods for mixing yeast dough. Mixing Method Description Straight-Dough Method Mix all ingredients together in a single step, either by hand or by a bench mixer Modified Straight-Dough Method Breaks the straight-dough method into steps; used to prepare rich doughs Sponge Method Allows yeast to develop separately before being mixed with other ingredients; has a more intense flavor and airy texture

13 Stages of Making Yeast Dough
Scaling: accurate measurement of all ingredients use a baker’s scale scale each ingredient separately weight and volume are not the same unit of measurement

14 Stages of Making Yeast Dough
Mixing and Kneading: ensures even yeast distribution, gluten development do not overmix, or dough will break down

15 Stages of Making Yeast Dough
Fermentation: yeast converts the sugars in dough into alcohol; trapped gasses cause dough to rise punch dough to aid in fermentation fermentation is done when dough has doubled in size

16 Stages of Making Yeast Dough
Dividing Dough: commercial formulas give portion size by weight use a bench scraper to cut dough work quickly, and keep large mass of dough covered to avoid drying

17 Stages of Making Yeast Dough
Rounding Dough: shape divided dough into smooth balls avoids dough losing too much carbon dioxide without rounding, dough will rise and bake unevenly Bench Rest: allows gluten to relax makes dough light, soft, easy to work with

18 Stages of Making Yeast Dough
Shaping Dough: work quickly, shape pieces in order, use very little flour place any dough edges at the bottom of the product Panning Dough: each formula specifies the size and type of pan, and how it should be prepared

19 Stages of Making Yeast Dough
Final Proofing: requires higher temperature and humidity levels than for fermentation length of final proofing time depends on the type of dough proofing Final fermentation stage that allows the leavening action of yeast to achieve its final strength before yeast cells are killed by hot oven temperatures.

20 Preparation before baking
Slashing with a sharp knife or razor can sometimes be used on the top of a loaf such as a french baguette in order to let gases escape

21 Baking Yeast Dough Oven temperature and baking time are determined by:
dough type dough richness portion size desired color What do you think could happen if you use the wrong baking temperature?

22 Baking Yeast Dough Stages of baking: oven spring structure develops
crust formed finished product oven spring Final leavening effort, occurring before internal temperatures become hot enough to kill the yeast cells. For some breads ovens that inject steam are used to incrase the crustiness of outside of the bread.

23 Cooling, Storage, and Serving
Once a yeast dough product is removed from the oven, it must be cooled and stored properly: remove yeast products from pans immediately place yeast products on cooling racks or screens; rolls may be left on baking sheets cool yeast products completely before slicing or wrapping

24 Cooling, Storage, and Serving
Explain the causes of these common problems when baking with yeast. Problem Explanation Poor Shape Too much liquid; improper shaping; incorrect proofing; too much steam in oven Blisters on Crust Too much liquid; improper fermentation Top Crust Separates from the Loaf Poorly shaped; top not slashed; dough dried out during proofing; lack of moisture in oven Large Holes in Crumb Too much yeast; dough overkneaded; inadequate punching Poor Flavor Improper fermentation; inferior, spoiled, or rancid ingredients

25 Chapter Summary Section 27.1 Yeast Dough Basics
Yeast breads are made from dough, a mixture of flour, water, salt, yeast and other ingredients. Yeast dough products are classified according to the type of dough used to produce them.

26 Chapter Summary Section 27.2 Yeast Dough Production
Regular yeast dough is first kneaded thoroughly, by machine or by hand, and then fermented. Lack of interaction between ingredients can cause failure.

27 Do you remember the vocabulary terms from this chapter
Do you remember the vocabulary terms from this chapter? Use the following slides to check your knowledge of the definitions. The slides in this section include both English and Spanish terms and definitions.

28 leavens levanduras Causes dough to rise.
Causan que la masa se expanda.

29 peel pala de pan A wooden board that a baker uses to slide breads onto the oven floor or hearth. Una tabla de madera que un panadero utiliza para colocar pan dentro del horno o la chimenea.

30 starter activador A mixture of flour, yeast, sugar, and a warm liquid that begins the leavening action. Una mezcla de agua caliente, harina, levadura y azúcar que comienza el proceso de fermentación.

31 hard lean dough masa delgada y firme
A basic yeast dough often made solely from flour, water, salt, and yeast. Una masa básica de levadura, a menudo hecha sólo de harina, agua, sal y levadura.

32 crust corteza The outer surface of a bread or roll.
La superficie exterior de un pan o pancito.

33 chemical dough acondicionador conditioners químico para la masa
Substances that are added to hard lean doughs to strengthen the glutens that give hard lean dough products their dense structure. Una sustancia que se añade a la masa dura para fortalecer los glútenes que le dan la estructura densa.

34 soft medium dough harina medio blanda
A dough that produces items with a soft crumb and crust. Una masa que produce productos con una corteza blanda.

35 sweet rich dough masa muy dulce
A soft, heavy dough that incorporates up to 25% of both fat and sugar. Una masa suave, pero muy fuerte, ya que incorpora hasta un 25% tanto de grasa como de azúcar.

36 rolled-in fat yeast masa con grasa dough enrollada
A dough made of many thin, alternating layers of fat and dough. Una masa hecha con muchas capas delgadas, alternando capas de grasa y masa.

37 gipfels gipfels Tighter half circles made by Swiss and German bakers in croissant dough. Semi-círculos que preparan los panaderos suizos y alemanes en masa de croissant; son más apretados que los croissants.

38 Danish pastry dough masa para panecillo danés
Dough that is sweeter and richer than croissant dough. Masa que es más dulce y más sustanciosa que la masa del croissant.

39 straight-dough método básico para method masa
Mixing all the ingredients together in a single step. Mezclar todos los ingredientes en un solo paso.

40 modified straight- método modificado dough method para masa
Method that breaks the straight-dough method into steps. Método que divide en pasos el método básico de la masa.

41 sponge method método para esponjar
Dough preparation method that allows the yeast to develop separately before it is mixed with the other ingredients. Método de preparación de una masa que permite que la levadura se desarrolle por separado antes de que se mezcla con los otros ingredientes.

42 preferment pre-fermentado
The process of removing a portion of the dough. It is kept dormant for 8 to 24 hours and then added to the next day’s bread products. El proceso de quitar una porción de la masa que se deja reposar por 8 a 24 horas y luego se le añade, al día siguiente, a los ingredientes con los que se hace el pan.

43 let down desinflada A condition in which the ingredients in a dough completely break down. Una condición en la que los ingredientes en una masa se descomponen completamente.

44 continuous máquina para formar breadmaking continuamente el pan
Also called commercial baking, mixing and kneading are done in a spiral mixer. También llamada mezcladora comercial, mezcla y amasa con un mezclador espiral.

45 punching doblar la masa
The action of turning the sides of the dough into the middle and turning the dough over. La acción de voltear los lados de la masa hacia el centro y voltearla boca abajo.

46 rounded redondeado Dough shaped into smooth balls.
Masa en forma de bolas suaves.

47 bench box recipiente para masa
A covered container in which dough can be placed before shaping. Un recipiente con tapa en el que la masa se puede mantener antes de ser manipulada.

48 bench rest reposo de la masa
A time when rounded portions of dough are placed in bench boxes or left covered on the work bench. masa El tiempo en que porciones redondeadas de masa se colocan en recipientes o se ponen cubiertas sobre la mesa de trabajo.

49 shaping amoldar To form dough into the distinctive shapes associated with yeast products. Dar a una masa la forma distintiva de los productos de levadura.

50 seams costura The places where edges of the dough meet.
Los lugares donde los bordes de la masa se unen.

51 pan loaf barras de pan Bread loaves that are rolled and placed, seam down, into prepared loaf pans. Barras de pan que se enrollan y se colocan, con la abertura hacia abajo, en un molde para hacer pan ya preparado.

52 free-form loaf panes sin forma definida
Bread loaves that are shaped by hand, then baked, seam side down, on flat pans or paddles, or directly on a hearth. Panes que son hechos a mano, luego se hornean con la costura hacia abajo, en superficies planas o palas, o directamente al fuego.

53 pan modelar Placing dough in the correct type of pan.
Colocar la masa en el tipo de molde adecuado.

54 proof esponjamiento Final fermentation stage that allows the leavening action of yeast to achieve its final strength before yeast cells are killed by hot oven temperatures. Fase final de fermentación que permite que la acción de la levadura alcance la última resistencia antes de que las células de levadura mueran debido a las altas temperaturas del horno.

55 wash mojando Applying a thin glaze of liquid to the dough’s surface before baking. Glasear la superficie de la masa con una capa delgada de líquido antes de hornearla.

56 slash pequeños cortes Making shallow cuts in the surface of an item just before baking. Hacer cortes superficiales en la superficie de un artículo justo antes de hornearlo.

57 dock picar Process of making small holes in the surface of an item before baking. Proceso de hacer pequeños agujeros en la superficie de un alimento antes de hornearlo.

58 oven spring esponjado final
Final leavening effort, occurring before internal temperatures become hot enough to kill the yeast cells. Expansión de la masa que ocurre justo antes de que las células de levadura mueran debido a las altas temperaturas.

59 tempted tentado Enticed. Incitado.

60 notable notable Well known. Muy conocido.

61 critical crítico Necessary. Necesario.

62 correspond corresponder
To compare closely to. Que es comparable.

63 End of Chapter 27 Yeast Breads and Rolls


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