BUENO, JHASMINE CATE PROF.

DELOS REYES

BTLE HE – IIB YEAST DOUGH (ASSIGNMENT)

1. UNDERSTANDING YEAST DOUGH PRODUCTION

 Yeast is a living cell that feeds off of sugar to ferment during the rising process,
which yields an end product that is fluffy and light. Without yeast, dough will come
out flat and resembling something more like a cracker.
Yeast is used to convert sugar to carbon dioxide creating air pockets in the dough,
which lightens the bread and adds flavor through fermentation. The quickest
process to bread making is the direct fermentation method of adding yeast to the
dough.

2. WHAT ARE THE DOUGH PROCESSES

 Leavened Dough
Leavened dough is dough that has risen to its final form. Leavened dough achieves
this rising through fermentation or the addition of leaveners (like baking soda or
baking powder). Fermented doughs are generally risen using yeast - a powerful
activator that eats sugar and spits out gas. In fermentation, you’ll find two types of
processes — the Sponge & Dough method and the Straight Dough Method. In the
Sponge & Dough method, a sponge is made and allowed to ferment for a period of
time, and later added to the rest of the dough’s ingredients. In the Straight Dough
Method, all the ingredients are combined in one mixing session, and then allowed
to rise and rest together. Examples of fermented doughs include pizzas, pretzels,
Beignets and breads of all kinds (including Ciabatta, Focaccia and most rolls.)
Quick doughs rise due to baking soda or baking powder. From our definition above,
we’d generally deem these items in the “batter” category.

 Unleavened Dough
Unleavened doughs belong to all of those baked treats that don’t rise in the oven
(or pot), but rather stay thin or flaky. A common unleavened dough in baking is
“short dough.” Most short doughs have a high percentage of fat to flour (like you’ll
find in pie doughs, for instance.) Other examples of unleavened doughs include
tortillas, flatbreads, crackers and pasta. Pie dough deserves a reference all on its
own. Short crust pastry and sweet crust pastry doughs can each be used to make
pies. Both contain high amounts of fat, which help the dough get its flaky
consistency. Sweet crust pastry is just like short crust pastry, but just has an extra
helping of sugar sneaked in. It’s much like our Pure Butter Pie Crust recipe. Some
chefs define pie crusts as either flaky or mealy. Flaky crust is used for non-liquid or
cooked fillings. It’s achieved by keeping your fat pieces larger after combining.
Mealy dough is used for pies with a liquid or custard filling. It’s more dense, so it
can withstand the heavier fillings, and is made by rubbing your fat and flour down
to cornmeal-sized pieces.
3. WHAT IS CONTROLLING FERMENTATION?
 Dough temperature is one of the most-important, and easiest, variables to control.
Yeast-leavened products have an optimum fermentation temperature of 75° to 78°F
(24° to 25.5°C) at the end of mixing. This is referred to as desired dough
temperature (DDT) and is usually noted in the formula.
With bread, this refers to the process where yeast converts sugar to carbon dioxide
and alcohol in the absence of oxygen, causing dough to rise. A shorter fermentation
process leads to less taste, texture and quality. ... On the other hand, longer
fermentation times will improve flavor and texture.

4. FAILURES IN BREAD AND THIER CAUSES

Major factors which adversely influence the quality of bread are:
 Inadequate gluten in flour
 Misappropriate quantities and inferior quality of raw material
 Poor diastatic activity of flour
 Improper time and temperature of fermentation, proofing and baking
 Wrong methods of manipulation of dough i.e. knocking-back, cutting and moulding
 Inadequate cooling of bread
 Improper storage of bread and
 Lack of knowledge about the principles of hygiene.
The following are some of the major faults in bread:

Volume: Volume of the bread is the outcome of adequate conditioning of gluten

and sufficient gassing power of the dough at the time of baking.

A small volume of bread may be Excess volume can be due to

due to
 Tight dough
 Little yeast and fermentation time
 Low temperature
 Under proofing
 Lack of diastatic activity
 Bran contamination
 Under mixing or over mixing
 Very high temperature during
baking
 Too long intermediate proof
 Addition of excess of salt
 Use of weak flour
 Use of less amount of shortening
 Over fermentation
 Lack of salt in formula
 Excessive yeast and proofing time
 Loose moulding
 Lack of temperature in oven or cool
oven
 If yeast is added in excess, it will
consume more
of sugar and bread will be light and
pale brown.
 Insufficient temperature will cause
lack of crust colour
 Insufficient humidity
during proofing
 Under baking
 Oven temperature is low
 Poor diastatic activity of flour
 Old dough
5. DIFFERENTIATE LEAN YEAST DOUGH AND RICH YEAST DOUGH
 Lean bread contains little to no fat, and any fat present is oftentimes contributed
by oil. Think pita, ciabatta, or a nice crusty loaf. Enriched bread, on the other
hand, contains a high percentage of fat – most often thanks to eggs, milk, and/or
butter – and is also sweeter than its lean counterpart.

6. WHAT IS QUICK BREAD?

 The name “quick bread” comes from the fact that these items can be baked
immediately in contrast to the long rising times that yeast breads need to go
through.
Quick breads are separated into two main categories: those made with batters and
those made with doughs. Quick breads that are made with a batter
include muffins, cornbread, and quick loaf breads (like banana bread and
zucchini bread). Quick breads that are made with a dough
include biscuits and scones.