1. Section 28-1
Yeast Dough Basics

2. 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

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

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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