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23 terms

yeast production-flours

STUDY
PLAY
12 steps of yeast dough production
scaling, mixing , fermentation, punching, scaling, rounding, benching, makeup & panning, proofing, baking, cooling, storing
1) scaling
Ingredients purchased & measured
Mixing
straight dough method: Pickup period, clean-up period, Development period, final gluten development.
Fermentation
The process in which yeast acts on sugars and starches in the dough to produce carbon dioxide and alcohol
Punching
deflating the dough that expels co2, redistributes yeast
scaling
divide dough into same wight pieces, according to the recipe
rounding
shaping into round, smooth spheres
benching
allowed to rest 10-20 min. relaxes the gluten
Makeup and Panning
Shaping into the proper loaves and rolls
proofing
continuation of fermentation
baking
Coagulation of the proteins and gelatinization of starches
Cooling
Remove from pans an place on racks
storing
wrap in moisure proof bags after the product has cooled
hard flours
straight flour, patent flour, clear flour, bread flour, durum
soft flours
cake flour, pastry flour
determining water temperature
step 1) desired dough temp. x 3 Step 2)Flour temp + room temp + 20 step 3) step 1 - step 2 = water temp.
allspice
dried berry of the pimiento tree
anise and caraway seeds
from the parsley family
cardamom
plant in the ginger family
cinnamon
stripped dried bark of an evergreen
cloves
dried buds of tropical evergreen tree
mace
lacy membrane covering the nutmeg seed
nutmeg
seed of the nutmeg tree