tailieunhanh - Lecture Professional baking (6/E): Chapter 9 - Gisslen

After studying this chapter you will be able to understand: 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 Rich Yeast Doughs 9 Rich Dough Formulas Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 9 Doughs that contain a high percentage of fat and sugar. High percentages of fat and sugar inhibit yeast growth. Sponge method is used, so most of the fermentation can take place before fat and sugar are added. Sweet, non-laminated doughs are often mixed using the intensive mix technique. Rich dough is generally underfermented. Rich Yeast Doughs Yeast Selection Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 9 When sugar is 12% or great, osmotolerant yeast is the preferred yeast. Regular yeast becomes fairly inactive when sugar quantities are high. If osmotolerant yeast is unavailable, multiply the yeast quantity by to get the amount of regular instant yeast to substitute. Rich Yeast Doughs Makeup and Baking of Sweet Dough Products Copyright © 2013 by John Wiley & Sons, Inc. All Rights . | Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Rich Yeast Doughs 9 Rich Dough Formulas Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 9 Doughs that contain a high percentage of fat and sugar. High percentages of fat and sugar inhibit yeast growth. Sponge method is used, so most of the fermentation can take place before fat and sugar are added. Sweet, non-laminated doughs are often mixed using the intensive mix technique. Rich dough is generally underfermented. Rich Yeast Doughs Yeast Selection Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 9 When sugar is 12% or great, osmotolerant yeast is the preferred yeast. Regular yeast becomes fairly inactive when sugar quantities are high. If osmotolerant yeast is unavailable, multiply the yeast quantity by to get the amount of regular instant yeast to substitute. Rich Yeast Doughs Makeup and Baking of Sweet Dough Products Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 9 There are a number of techniques applicable to rich dough products. Egg wash: many sweet, unlaminated doughs and nearly all laminated doughs are eggwashed before baking. Proofing: keep the proofing temperature at 80°F (27°C) or lower so as to not melt the butter in the dough. Baking: some steam is beneficial at the beginning of baking; but too much steam can damage the eggwash coating. Rich Yeast Doughs Laminated Doughs Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 9 Croissant dough resembles a puff pastry dough with the addition of yeast. Danish dough, brioche style, is a richer dough containing eggs. It is also referred to as brioche feuilletée or flaky brioche. Laminated doughs require much less mixing than sweet, nonlaminated doughs because the gluten continues to develop during the rolling-in process. Rich Yeast Doughs Basic Stages in Production of Laminated Doughs Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 9 Preparing the .

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