1. YEAST PRODUCTS Breads, Dinner Rolls, Sweet Rolls, Danish Pastries,Croissants

2. Regular Yeast Doughs - Rich and Lean Lean Dough Products Low in fat and sugar, although some may contain eggs and milks solids. Hard crusted breads & rolls, kaiser rolls, pizza dough, French & Italian breads are the leanest. White bread and rolls may have higher fat and sugar and softer crusts. Whole wheat and rye breads are common whole grain breads.

3. Rich Dough Products Higher proportions of fat, sugar, and sometimes eggs. Rich dinner rolls and brioche have a high fat content but low sugar content. Sweet rolls, coffee breads, breakfast and tea rolls, have a high amount of sugar and fat and can have sweet fillings or toppings.

4. Rolled-in Doughs Rolled - In Doughs The fat is incorporated into the dough in many layers. By a rolling and folding process. Layers of fat and dough provide flakiness to the product. Croissants - not a sweet dough. Danish pastry - sweet dough.

5. MIXING Purposes 1. To combine ingredients into a uniform smooth dough. 2. To distribute the yeast evenly. 3. To develop gluten. Methods 1. Straight dough method 2. Modified Straight Dough 3. Sponge Method

6. Straight Dough Method Combine all ingredients in the mixing bowl and mix. note:Active dry yeast must be activated in warm water before mixing. note:Some bakers dissolve the fresh yeast in water as well, however, this step is unnecessary.

7. Modified Straight Dough Method For Rich Sweet Doughs 1. Soften the yeast in warm water. 2. Combine the fat, sugar, salt, milk, flavorings, and mix until well combined. Do not whip until light or creamy. 3. Add eggs gradually; as they are absorbed. 4. Add the liquid and mix. 5. Add the flour and yeast. Mix into a smooth dough.

8. Sponge Method Sponge doughs are prepared in two stages. 1.Combine the liquid, the yeast, and part of the flour. And part of the sugar if required. 2.Mix into a thick batter or soft dough. 3.Let ferment until doubled in bulk. 4.Punch down and add the rest of the flour and any remaining ingredients. Mix into a uniform, smooth dough/

9. Steps in Yeast Dough Production 1. Scaling ingredients 2. Mixing 3. Fermentation 4. Punching 5. Scaling 6. Rounding 7. Benching 8. Make up and Panning 9. Proofing 10. Baking 11. Cooling 12. Storing [authorSTREAM id= imdsouza-12673-Coil-12-steps-dough-production-of-Entertainment-ppt- powerpoint pl= player by= imdsouza]

10. Dough Production - Scaling All ingredients must be measured accurately. Volume measure:water, milk, eggs.

11. Mixing Use the dough hook attachment. Mix for the specified time. Combining the ingredients and distributing the yeast are accomplished quickly. The remainder of the time is to develop the gluten. The dough should feel smooth and elastic.

12. Fermentation - yeast acts on sugars and starches to produce carbon dioxide and alcohol 1. Place the dough in a oiled container and oil the surface. 2. Cover the container and let the dough rise at a temperature of 80°-90°F (27°- 30°C). 3. Fermentation is complete when the dough has doubled in volume.(A dent will remain when the dough is pressed with a hand).

13. Doubled in bulk Hand indentation

14. Underfermented Dough A young dough does not develop proper volume and texture will be coarse. Overfermented dough An old dough Sticky, hard to work with, and slightly sour

15. Punching Deflating the dough to expel carbon dioxide. Pull up the dough on all sides. Fold the sides over the center and press down. This expels the carbon dioxide and redistributes the yeast. Turn the dough upside down in the bowl. The gluten relaxes and the temperature is equalized. The yeast has the opportunity to grow again.

16. Scaling Another term for portioning. Divide the dough into uniform weights. Moisture weight loss can decrease the final product by 10% - 13%.

17. Dough Divided into Loaves

18. Rounding The pieces of dough are shaped into smooth, round balls. The gluten is stretched into a layer around the dough. Simplifies shaping of dough and helpd retain gases. http://thebackhomebakery.com/Tutorials/Shaping.html

19. Benching Portioned dough is allowed to rest for 10 - 15 minutes. Fermentation continues during this stage.

20. Make up and Panning The dough is shaped into loaves or rolls and placed into pans or on baking sheets. Seam side down.

21. Proofing Place the panned dough in a proofer at 80 - 90 degrees F. (27 - 30 degrees C.) Proof until doubled in bulk. Or Place in a warm, draft free area.

22. Baking Formation of gases Gelatenization of starches Coagulation of protein Evaporation of moisture Melting of fats Caramelization Oven spring - Rapid rising due to the expansion of gases. Lean Bread - 425° -475°F Rich dough - 350° -400°F Internal temperature 205°F

23. Cooling Breads must be removed from pans to allow evaporation of moisture. For soft crusts brush with margarine or shortening. Rolls must be spaced apart to allow for adequate circulation.

24. Storing Breads to be served within 8 hours can be left on racks. For longer storage, wrap cooled breads in moisture proof bags to delay staling. Breads must be completely cool to avoid moisture build up in packaging. hard crusted breads will become soft if wrapped.