| A | B |
|---|
| Lean Dough Products | Low in fat and sugar; usually hard-crusted |
| Rich Dough Products | Contains higher proportions of fat, sugar, and sometimes eggs |
| Rolled-in Yeast Dough Products | When fats are incorporated in many layers, such as danishes or croissants |
| Scaling | Measuring ingredients accurately by weight |
| Purposes of Mixing | to combine ingredients, to distribute yeast evenly, and to develop gluten |
| Straight Dough Mixing Method | Combine all ingredients and mix all together |
| Modified Staight Dough Mixing Method | Combine the fat, sugar, salt, milkk products, and flavorings first, then add eggs gradually, then add flour and yeast |
| Sponge Method | Combine liquids and some of the solids, let ferment, then add remaining ingredients to mix into uniform, smooth dough |
| Fermentation | Process by which yeast acts on the sugars and starches to produce CO2 and alcohol |
| Punching | Method of deflating the dough to expel CO2, redistribute yeast for further growth, relaxes gluten, and equalizes temperature |
| Rounding | Process to divide the dough and stretch the gluten |
| Benching | Process to allow rounded dough to rest and felax gluten for easier shaping of dough |
| Makeup and Panning | Shaping of dough to loaves or rolls then placed onto sheets or pans |
| Proofing | Continuation of yeast fermentation that increases the volume of the shaped dough |
| Baking | Process ot create "oven spring", coagulation of proteins, gelatenizaiton of starches, and formation and browning of the crust |
| Oven Spring | Rapid rise of the dough due to production and expansion of trapped gasses |
| Washes | Aids in creation of crust. Examples are egg wash, water, or starch paste |
| Cooling | Allows escape of excess moisture and alcohol during fermentation |
| Storing | To prevent staling of bread, store properly by moisture proof bags or freezing |
| Factors in Controlling Fermentation | Time, temperature, yeast quantity, salt content, water, and dough richness (sugar) |
