Rolled-in doughs are those in which a fat is incorporated into the dough in many layers
by means of a rolling and folding procedure.The alternating layers of fat and dough
give the baked product a flaky texture.
- Nonsweet rolled-in doughs:croissants.
- Sweet rolled-in doughs:Danish pastry.
Mixing yeast doughs has three main purposes:
1. To combine all ingredients into a uniform,smooth dough.
2. To distribute the yeast evenly throughout the dough.
3. To develop gluten.
Three principal mixing methods are used for yeast doughs: the straight dough
method, the modified straight dough method,and the sponge method.
STRAIGHT DOUGH METHOD
There is only one step in this method, as practiced by many bakers.
Some bakers dissolve the compressed yeast in some of the water before adding the
remaining ingredients.Others omit this step. Active dry yeast, on the other hand,must
be rehydrated before mixing.
The advantage of softening the yeast in water is that it helps ensure that the yeast
is evenly distributed in the dough.
MODIFIED STRAIGHT DOUGH
METHOD FOR RICH DOUGHS
For rich sweet doughs, the method is modified to ensure even distribution of the fat
Sponge doughs are prepared in two stages.
Understanding Yeast Products 911
Procedure: Straight Dough Mixing Method
Combine all ingredients in the mixing bowl and mix.
STEPS IN YEAST
The production of yeast breads involves 12 basic steps.These steps are applied to yeast
products in general,with variations depending on the particular product.
1. Scaling ingredients
18. Makeup and panning
As you can see, mixing of ingredients into a dough is only one part of a complex