1. Yeast Dough Notes

3. Steps:
Scaling ingredients – All ingredients must be weighed accurately. Water, milk, and eggs may be measured by volume.
2. Mixing – purposes for mixing are to combine ingredients into a uniform, smooth dough, distribute the yeast evenly throughout the dough, and develop gluten. Mixing times given in recipes are guidelines only. You must learn to tell by sight and feel when dough is thoroughly mixed. Should be smooth and elastic, not sticky. Over mixing is a common error in bread making. Gluten that is developed too long ahs stretched nearly as afar as it can and loses its elasticity. Then it tears instead of stretches, and molding is more difficult.

4. 3. Fermentation – is the process by which yeast acts on the sugars and starches in the dough to produce carbon dioxide gas and alcohol. Gluten becomes smoother and more elastic during fermentation so it stretches farther and holds more gas. Dough must be at the proper temperature, usually 78°F to 80°F in order to ferment at the desired rate. Affected by temperature of environment, flour temperature, and water temperature. Water temp. is the easiest to control. Therefore, when the water is scaled it should be brought to the required temperature.

5. 4. Punching – it is not hitting the dough with your fist
4. Punching – it is not hitting the dough with your fist. It is a method of deflating the dough that expels carbon dioxide, redistributes the yeast for further growth, relaxes the gluten, and equalizes the temperature throughout the dough.

6. 5. Scaling – Divide the dough into pieces of the same weight, according to the product being made.
6. Rounding – The pieces of dough are shaped into smooth, round balls. This procedure forms a kind of skin by stretching the gluten on the outside of the dough into a smooth layer.

7. 7. Benching – Rounded portions of dough are allowed to rest for min. This relaxes the gluten to make shaping the dough easier.
8. Makeup and panning – the dough is shaped into loaves or rolls and then placed in pans or on baking sheets.
9. Proofing – is a continuation of the process of yeast fermentation that increases the volume of the shaped dough. Proofing temperatures are generally higher than fermentation temperatures.

8. 10. Baking – Many changes take place during this step.
a. Oven spring, which is the rapid rising in the oven due to production and expansion of trapped gases as a result of the oven heat. The yeast is very active at first buy is killed when the temperature inside the dough reaches 140°F.
b. Coagulation of proteins and gelatinization of starches. The product becomes firm and holds its shape.
c. Formation and browning of the crust.
i. Cutting or Scoring: A break on the side of the loaf is caused by continued rising after the crust is formed. To allow for this expansion, the tops of hard-crusted breads are cut before baking.

9. 11. Cooling – After baking, bread must be removed from pans and cooled on racks to allow the escape of the excess moisture and alcohol created during fermentation. Do not cool bread in a draft because the crust may crack. 12. Storing – Wrap cool breads in moisture-proof bags to retard staling. Bread must be thoroughly cool before wrapping or moisture ill collect inside the bags. Refrigeration increases staling, freezing decreases.

10. 1. Why is Danish pastry dough flaky?
2. What are the main purposes for mixing yeast doughs?
3. What are the purposes of punching a fermented dough?
4. Explain the effect of temperature on yeast growth.
5. Explain the effect of type and level of sugar on yeast growth.