Section 28-1 Yeast Dough Basics

Leavening Leavens: Causes dough to rise as it fills with CO2 bubbles. This process is called fermentation. Formation of Gluten: Controlled by mixing water and wheat flour, and by the way dough is handled. ©2002 Glencoe/McGraw-Hill, Culinary Essentials

Leavening (continued) Types of Yeast: Compressed. Active Dry. Quick-Rise Dry. ©2002 Glencoe/McGraw-Hill, Culinary Essentials

Leavening (continued) All yeast is sensitive to temperature: Below 34F yeast growth slows. Above 138F yeast cells die. The ideal temperature range for yeast fermentation is 78–82F. ©2002 Glencoe/McGraw-Hill, Culinary Essentials

Leavening (continued) Starter: A mixture of flour, yeast, and a warm liquid that begins the leavening action. A portion of the starter is used to leaven dough. ©2002 Glencoe/McGraw-Hill, Culinary Essentials

Regular Yeast Doughs Hard Lean Doughs: Whole-grain; Rye; Sourdoughs. Contains 0-1% fat and sugar. It is made solely from flour, water, salt, and yeast. Yields a dry, chewy crumb and a hard crust. ©2002 Glencoe/McGraw-Hill, Culinary Essentials

Regular Yeast Doughs (continued) Soft Medium Doughs: Pullman; Cloverleaf and Parker House rolls. Content of fat and sugar contains 6–9% and has a soft crumb crust. Elastic and tears easily. ©2002 Glencoe/McGraw-Hill, Culinary Essentials

Regular Yeast Doughs (continued) Sweet Rich Doughs: Coffee cakes; Cinnamon buns; Doughnuts. Has up to 25% of both fat and sugar. Structure is soft, heavy, and moist. ©2002 Glencoe/McGraw-Hill, Culinary Essentials

Regular Yeast Doughs (continued) Rolled-In Fat Yeast Doughs: Croissants; Danish pastries. Combines 10-50% fat into dough through a rolling and folding action. Rich, flaky texture with many thin layers. ©2002 Glencoe/McGraw-Hill, Culinary Essentials