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Glencoe Culinary Essentials Chapter 27 Yeast Breads and Rolls 1
Contents
Chapter 27 Yeast Breads and Rolls
Section 27.1 Yeast Dough Basics
Section 27.2 Yeast Dough Production
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• Breads are usually a part of every meal.• Learn about the characteristics of quality
yeast products to plan a variety of menu accompaniments.
Section 27.1 Yeast Dough Basics
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Content Vocabulary Academic Vocabularyleavens
peel
starter
hard lean dough
crust
chemical dough conditioners
soft medium dough
sweet rich dough
rolled-in fat yeast dough
gipfels
Danish pastry dough
tempted
notable
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Content Vocabulary Academic Vocabulary
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• Yeast breads are made from dough
• Successful yeast doughs:• balance the leavening
agent with gluten, water, and flour.
• are handled properly while being prepared.
Yeast Dough Ingredients
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• Make sure which form of yeast is called for in the formula.
• Too much or too little yeast will affect the bread’s fermentation.
Yeast Dough Ingredients
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• Regular yeast doughs are prepared by combining yeast with the other ingredients in one mixture.
Regular Yeast Doughs
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Describe the three most common types of regular yeast doughs.
Hard Lean Doughs Consists of 0-1% fat and sugar; yields products with a relatively dry, chewy crumb and hard crust
Soft Medium Doughs Consists of 6-9% fat and sugar; produces products with a soft crumb and crust; dough is elastic and tears easily
Sweet Rich Doughs Consists of up to 25% fat and sugar; produces items with a soft, heavy structure; dough is moist and soft
Yeast Dough Description
Regular Yeast Doughs
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• Yeast dough production requires proper mixing and careful preparation.
• A baker must learn to avoid common causes of failure when preparing yeast doughs.
Section 27.2 Yeast Dough Production
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Content Vocabulary Academic Vocabularystraight-dough method
modified straight-dough method
sponge method
preferment
let down
continuous bread- making
punching
rounded
bench box
critical
correspond
bench rest
shaping
seams
pan loaf
free-form loaf
pan
proof
wash
slash
dock
oven spring
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• Steps to making most yeast breads:
1. scaling ingredients
2. mixing and kneading
3. fermentation
4. dividing dough
5. rounding dough
6. bench rest
Yeast Dough Preparation
7. shaping dough
8. panning dough
9. final proofing
10.baking dough
11.cooling dough
12.packaging dough
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Describe the three basic methods for mixing yeast dough.
Straight-Dough Method
Mix all ingredients together in a single step, either by hand or by a bench mixer
Modified Straight-Dough Method
Breaks the straight-dough method into steps; used to prepare rich doughs
Sponge Method Allows yeast to develop separately before being mixed with other ingredients; has a more intense flavor and airy texture
Mixing Method Description
Yeast Dough Preparation
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• Scaling:• accurate measurement of all ingredients• use a baker’s scale• scale each ingredient separately• weight and volume are not the same unit of
measurement
Stages of Making Yeast Dough
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• Mixing and Kneading:• ensures even yeast distribution, gluten
development• do not overmix, or dough will break down
Stages of Making Yeast Dough
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• Fermentation:• yeast converts the sugars in dough into
alcohol; trapped gasses cause dough to rise
• punch dough to aid in fermentation
• fermentation is done when dough has doubled in size
Stages of Making Yeast Dough
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• Dividing Dough:• commercial formulas give portion size
by weight• use a bench scraper to cut dough• work quickly, and keep large mass of dough
covered to avoid drying
Stages of Making Yeast Dough
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• Rounding Dough:• shape divided dough into smooth balls• avoids dough losing too much carbon dioxide• without rounding, dough will rise and
bake unevenly
• Bench Rest:• allows gluten to relax• makes dough light, soft, easy to work with
Stages of Making Yeast Dough
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• Shaping Dough:• work quickly, shape pieces in order, use very
little flour• place any dough edges at the bottom of the
product
• Panning Dough:• each formula specifies the size and type of
pan, and how it should be prepared
Stages of Making Yeast Dough
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• Final Proofing:• requires higher temperature and humidity
levels than for fermentation• length of final proofing time depends on the
type of dough
Stages of Making Yeast Dough
proofingFinal fermentation stage that allows the leavening action of yeast to achieve its final strength before yeast cells are killed by hot oven temperatures.
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Preparation before baking• Slashing with a sharp knife or razor can
sometimes be used on the top of a loaf such as a french baguette in order to let gases escape
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• Oven temperature and baking time are determined by:
• dough type
• dough richness
• portion size
• desired color
Baking Yeast Dough
What do you think could happen if you use the wrong baking temperature?
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• Stages of baking:
1. oven spring
2. structure develops
3. crust formed
4. finished product
Baking Yeast Dough
oven springFinal leavening effort, occurring before internal temperatures become hot enough to kill the yeast cells. For some breads ovens that
inject steam are used to incrase the crustiness of outside of the bread.
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• Once a yeast dough product is removed from the oven, it must be cooled and stored properly:
• remove yeast products from pans immediately
• place yeast products on cooling racks or screens; rolls may be left on baking sheets
• cool yeast products completely before slicing or wrapping
Cooling, Storage, and Serving
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Explain the causes of these common problems when baking with yeast.
Poor Shape Too much liquid; improper shaping; incorrect proofing; too much steam in oven
Blisters on Crust Too much liquid; improper fermentation
Top Crust Separates from the Loaf
Poorly shaped; top not slashed; dough dried out during proofing; lack of moisture in oven
Problem Explanation
Cooling, Storage, and Serving
Large Holes in Crumb Too much yeast; dough overkneaded; inadequate punching
Poor Flavor Improper fermentation; inferior, spoiled, or rancid ingredients
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Chapter Summary
Section 27.1Yeast Dough Basics• Yeast breads are made from dough, a mixture of
flour, water, salt, yeast and other ingredients. • Yeast dough products are classified according to
the type of dough used to produce them.
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Chapter Summary
Section 27.2Yeast Dough Production• Regular yeast dough is first kneaded thoroughly,
by machine or by hand, and then fermented. • Lack of interaction between ingredients can
cause failure.
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ReviewReview
Start
Do you remember the vocabulary terms from this chapter? Use the following slides to check your knowledge of the definitions.
The slides in this section include both English and Spanish terms and definitions.
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Show Definition
Causes dough to rise. Causan que la masa se expanda.
leavens levanduras
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Show Definition
A wooden board that a baker uses to slide breads onto the oven floor or hearth.
Una tabla de madera que un panadero utiliza para colocar pan dentro del horno o la chimenea.
peel pala de pan
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Show Definition
A mixture of flour, yeast, sugar, and a warm liquid that begins the leavening action.
Una mezcla de agua caliente, harina, levadura y azúcar que comienza el proceso de fermentación.
starter activador
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Show Definition
A basic yeast dough often made solely from flour, water, salt, and yeast.
Una masa básica de levadura, a menudo hecha sólo de harina, agua, sal y levadura.
hard lean dough masa delgada y firme
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Show Definition
The outer surface of a bread or roll.
La superficie exterior de un pan o pancito.
crust corteza
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Show Definition
Substances that are added to hard lean doughs to strengthen the glutens that give hard lean dough products their dense structure.
Una sustancia que se añade a la masa dura para fortalecer los glútenes que le dan la estructura densa.
chemical dough acondicionador conditioners químico para la masa
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Show Definition
A dough that produces items with a soft crumb and crust.
Una masa que produce productos con una corteza blanda.
soft medium dough harina medio blanda
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Show Definition
A soft, heavy dough that incorporates up to 25% of both fat and sugar.
Una masa suave, pero muy fuerte, ya que incorpora hasta un 25% tanto de grasa como de azúcar.
sweet rich dough masa muy dulce
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Show Definition
A dough made of many thin, alternating layers of fat and dough.
Una masa hecha con muchas capas delgadas, alternando capas de grasa y masa.
rolled-in fat yeast masa con grasa dough enrollada
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Show Definition
Tighter half circles made by Swiss and German bakers in croissant dough.
Semi-círculos que preparan los panaderos suizos y alemanes en masa de croissant; son más apretados que los croissants.
gipfels gipfels
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Show Definition
Dough that is sweeter and richer than croissant dough.
Masa que es más dulce y más sustanciosa que la masa del croissant.
Danish pastry dough masa para panecillodanés
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Show Definition
Mixing all the ingredients together in a single step.
Mezclar todos los ingredientes en un solo paso.
straight-dough método básico paramethod masa
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Show Definition
Method that breaks the straight-dough method into steps.
Método que divide en pasos el método básico de la masa.
modified straight- método modificado dough method para masa
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Show Definition
Dough preparation method that allows the yeast to develop separately before it is mixed with the other ingredients.
Método de preparación de una masa que permite que la levadura se desarrolle por separado antes de que se mezcla con los otros ingredientes.
sponge method método para esponjar
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Show Definition
The process of removing a portion of the dough. It is kept dormant for 8 to 24 hours and then added to the next day’s bread products.
El proceso de quitar una porción de la masa que se deja reposar por 8 a 24 horas y luego se le añade, al día siguiente, a los ingredientes con los que se hace el pan.
preferment pre-fermentado
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Show Definition
A condition in which the ingredients in a dough completely break down.
Una condición en la que los ingredientes en una masa se descomponen completamente.
let down desinflada
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Show Definition
Also called commercial baking, mixing and kneading are done in a spiral mixer.
También llamada mezcladora comercial, mezcla y amasa con un mezclador espiral.
continuous máquina para formar breadmaking continuamente el pan
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Show Definition
The action of turning the sides of the dough into the middle and turning the dough over.
La acción de voltear los lados de la masa hacia el centro y voltearla boca abajo.
punching doblar la masa
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Show Definition
Dough shaped into smooth balls.
Masa en forma de bolas suaves.
rounded redondeado
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Show Definition
A covered container in which dough can be placed before shaping.
Un recipiente con tapa en el que la masa se puede mantener antes de ser manipulada.
bench box recipiente para masa
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Show Definition
A time when rounded portions of dough are placed in bench boxes or left covered on the work bench.
masa El tiempo en que porciones redondeadas de masa se colocan en recipientes o se ponen cubiertas sobre la mesa de trabajo.
bench rest reposo de la masa
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Show Definition
To form dough into the distinctive shapes associated with yeast products.
Dar a una masa la forma distintiva de los productos de levadura.
shaping amoldar
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Show Definition
The places where edges of the dough meet.
Los lugares donde los bordes de la masa se unen.
seams costura
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Show Definition
Bread loaves that are rolled and placed, seam down, into prepared loaf pans.
Barras de pan que se enrollan y se colocan, con la abertura hacia abajo, en un molde para hacer pan ya preparado.
pan loaf barras de pan
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Show Definition
Bread loaves that are shaped by hand, then baked, seam side down, on flat pans or paddles, or directly on a hearth.
Panes que son hechos a mano, luego se hornean con la costura hacia abajo, en superficies planas o palas, o directamente al fuego.
free-form loaf panes sin formadefinida
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Show Definition
Placing dough in the correct type of pan.
Colocar la masa en el tipo de molde adecuado.
pan modelar
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Show Definition
Final fermentation stage that allows the leavening action of yeast to achieve its final strength before yeast cells are killed by hot oven temperatures.
Fase final de fermentación que permite que la acción de la levadura alcance la última resistencia antes de que las células de levadura mueran debido a las altas temperaturas del horno.
proof esponjamiento
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Show Definition
Applying a thin glaze of liquid to the dough’s surface before baking.
Glasear la superficie de la masa con una capa delgada de líquido antes de hornearla.
wash mojando
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Show Definition
Making shallow cuts in the surface of an item just before baking.
Hacer cortes superficiales en la superficie de un artículo justo antes de hornearlo.
slash pequeños cortes
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Show Definition
Process of making small holes in the surface of an item before baking.
Proceso de hacer pequeños agujeros en la superficie de un alimento antes de hornearlo.
dock picar
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Show Definition
Final leavening effort, occurring before internal temperatures become hot enough to kill the yeast cells.
Expansión de la masa que ocurre justo antes de que las células de levadura mueran debido a las altas temperaturas.
oven spring esponjado final
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Show Definition
Enticed. Incitado.
tempted tentado
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Show Definition
Well known. Muy conocido.
notable notable
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Show Definition
Necessary. Necesario.
critical crítico
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Show Definition
To compare closely to. Que es comparable.
correspond corresponder
End of
Chapter 27Yeast Breads and Rolls
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