1. Yeast Products

2. Chapter Objectives 1. Prepare breads and dinner rolls.
2. Prepare sweet dough products.
3. Prepare Danish pastry and croissants.

3. Overview
In the simplest form, bread is nothing more than dough and water, leavened by yeast and baked.
Some breads contain additional ingredients such as sugar, shortening, milk, eggs, and flavoring.
All in all, the main ingredients of bread are flour, water, and yeast.

4. Yeast Product Types Regular Yeast Dough Products
Lean Dough Products
Rich Dough Products
Rolled-in Yeast Dough Products

5. Mixing Methods Straight Dough Methods
Three main purposes of mixing yeast doughs:
To combine all ingredients into a uniform, smooth dough
To distribute the yeast evenly
To develop gluten
Straight Dough Methods
Modified Straight Dough Method for Rich Doughs
Sponge Method

6. Steps in Yeast Dough Production
Scaling Ingredients: all ingredients have to be measured correctly.
Mixing: two reasons are to mix ingredients into a dough and distribute yeast
Fermentation: a process by which yeast acts on sugars and starches in the dough to produce carbon dioxide gas and alcohol
Punching: expelling the carbon dioxide to redistribute the yeast and relax gluten
Scaling: dividing the dough into uniformly weighted pieces
Rounding: shaping dough into smooth round balls, to stretch gluten and retain gases

7. Steps in Yeast Dough Production (cont’d)
Benching: resting dough for minutes to relax gluten
Makeup and Panning: shaping dough into loaves or rolls and placing in pans or on baking sheets
Proofing: continuation of fermenting to increase the volume
Baking: oven spring, coagulation of protein, gelatinization of starches, and formation and browning or crust
Cooling: removing bread from pan and cooling rapidly on rack to allow moisture to escape
Storing: breads may be left on rack for up to 8 hours. If they will not be used that quickly, wrap and freeze.
of the shaped dough.

8. Makeup Techniques Hard Rolls and Breads Soft Roll Doughs Pan Loaves
Round Rolls
Round Loaves
Club Rolls
Crescent Rolls
French-Type Loaves
Soft Roll Doughs
Tied or Knotted Rolls
Pan Rolls
Parker House Rolls
Pan Loaves
Brioche

9. Makeup Techniques (cont’d)
Sweet Dough Products
Cinnamon Rolls
Cinnamon Raisin Rolls
Caramel Rolls
Carmel Nut or Pecan Rolls
Wreath Coffee Cake
Filled Coffee Cake
Roll-in Dough Products
Danish Rolls or Coffee Cakes
Croissants