tailieunhanh - Lecture Professional baking (6th Edition): Chapter 6 - Gisslen

Learning objectives of this chapter include: Describe the purchasing activities in a hospitality operation, determine the purchasing requirements of a hospitality operation using value analysis and make-or-buy analysis, outline the objectives of the purchasing function and the potential problems that buyers encounter when pursuing those objectives. | Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Understanding Yeast Doughs 6 Yeast Product Types Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 6 A lean dough is one that is low in fat and sugar. Rich doughs are those that contain higher proportions of fat, sugar, and sometimes eggs. Rolled-in doughs or laminated doughs are those in which a fat is incorporated into the dough in many layers by using a rolling and folding procedure. Understanding Yeast Doughs Twelve Basic Steps in Yeast Dough Production Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 6 Scaling ingredients Mixing Bulk fermentation Folding or punching Scaling or portioning of dough Rounding Benching Makeup and planning Proofing Baking Cooling Storing Understanding Yeast Doughs Scaling Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 6 All ingredients must be weighed accurately. Water, milk, and eggs may be measured by volume. Understanding Yeast . | Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Understanding Yeast Doughs 6 Yeast Product Types Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 6 A lean dough is one that is low in fat and sugar. Rich doughs are those that contain higher proportions of fat, sugar, and sometimes eggs. Rolled-in doughs or laminated doughs are those in which a fat is incorporated into the dough in many layers by using a rolling and folding procedure. Understanding Yeast Doughs Twelve Basic Steps in Yeast Dough Production Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 6 Scaling ingredients Mixing Bulk fermentation Folding or punching Scaling or portioning of dough Rounding Benching Makeup and planning Proofing Baking Cooling Storing Understanding Yeast Doughs Scaling Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 6 All ingredients must be weighed accurately. Water, milk, and eggs may be measured by volume. Understanding Yeast Doughs The Mixing Phases Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 6 The three main purposes of mixing are: To combine all ingredients into a uniform, smooth dough. To distribute the yeast evenly throughout the dough. To develop the gluten. Understanding Yeast Doughs Mixing Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 6 Pickup stage: Flour and other dry ingredients are hydrated or combined with liquid ingredients. Cleanup stage: All the dry ingredients are hydrated and form a rough dough. Development stage: The dough is further mixed and gluten is developed to the desired degree. Understanding Yeast Doughs Mixing Methods Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 6 Straight Dough Method: Combine all ingredients in bowl and mix. Modified Straight Dough Method: The fat, sugar, eggs, and flavorings are first blended until uniform before the dough is developed. Sponge/yeast starter/yeast pre-ferment: The liquid, yeast

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• Professional baking
• Lecture Professional baking
• Basic professional skills
• Baking equipment
• Basic baking principles
• Understanding yeast doughs