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    Kinds of Dough

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    Gladys Caramoan
    There are two main kinds of dough used in baking - lean dough and rich dough. Lean dough contains the basic ingredients of flour, yeast, salt and sugar and is used to make breads like pan de sal and French bread. Rich dough contains more sugar in addition to the basic ingredients and is used to make rolls, coffee cakes and sweet breads. There are two main methods for mixing dough - the straight method which combines all ingredients at once and the sponge and dough method which makes a preliminary mixture to rise before adding the remaining ingredients. Bread can also be made from batter which does not require kneading but results in a less fine texture. Well-made bread is characterized by being large, having a rounded top without

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    Kinds of Dough

    Uploaded by

    Gladys Caramoan
    720 views7 pages
    There are two main kinds of dough used in baking - lean dough and rich dough. Lean dough contains the basic ingredients of flour, yeast, salt and sugar and is used to make breads like pan de sal and French bread. Rich dough contains more sugar in addition to the basic ingredients and is used to make rolls, coffee cakes and sweet breads. There are two main methods for mixing dough - the straight method which combines all ingredients at once and the sponge and dough method which makes a preliminary mixture to rise before adding the remaining ingredients. Bread can also be made from batter which does not require kneading but results in a less fine texture. Well-made bread is characterized by being large, having a rounded top without

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    it reviews the different types of dough.

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    Kinds of dough

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    There are two main kinds of dough used in baking - lean dough and rich dough. Lean dough contains the basic ingredients of flour, yeast, salt and sugar and is used to make breads like pan de sal and French bread. Rich dough contains more sugar in addition to the basic ingredients and is used to make rolls, coffee cakes and sweet breads. There are two main methods for mixing dough - the straight method which combines all ingredients at once and the sponge and dough method which makes a preliminary mixture to rise before adding the remaining ingredients. Bread can also be made from batter which does not require kneading but results in a less fine texture. Well-made bread is characterized by being large, having a rounded top without

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    720 views7 pages

    Kinds of Dough

    Uploaded by

    Gladys Caramoan
    There are two main kinds of dough used in baking - lean dough and rich dough. Lean dough contains the basic ingredients of flour, yeast, salt and sugar and is used to make breads like pan de sal and French bread. Rich dough contains more sugar in addition to the basic ingredients and is used to make rolls, coffee cakes and sweet breads. There are two main methods for mixing dough - the straight method which combines all ingredients at once and the sponge and dough method which makes a preliminary mixture to rise before adding the remaining ingredients. Bread can also be made from batter which does not require kneading but results in a less fine texture. Well-made bread is characterized by being large, having a rounded top without

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 7

    Kinds of Dough

    Kinds of Dough in Baking


    • Bread are classified into Two:
    • Lean Dough – the basic Ingredients for bread
    which include flour, yeast, salts a little sugar, and
    shortening, make up the lean dough. This dough is
    made up into Pan de sal, pan amerikano, French
    bread and other crusty bread varieties.
    • Rich Dough – aside from the basic Ingredients
    for bread, rich dough also uses more sugar. This
    dough is used in making rolls, coffee cakes, and
    the sweet bread varieties.
    Methods of Mixing Dough

    • Straight method – this methods combines all the ingredients


    together at one time to make the dough. The dough is kneaded
    and set aside to rise.
    • Sponge and dough method – this method mixes part of the
    liquid, flour, and all of the yeast to make a soft mixture which is
    set aside to rise until bubbly. Then the remaining ingredients are
    added and the mixture is treated as straight dough.
    Bread products can also be prepared using batter instead of dough. Preparation of
    this type of bread is faster since there is no dough to knead and shape. However,
    the texture of the finished product is not as fine as that of kneaded dough.
    Characteristics of a well-made bread
    Bread of high quality is characterized by the following:
    • 1. it is large for its weight, well-rounded top, and free from cracks and bulges.
    • 2. the crust is thin with an even golden brown color.
    • 3. it has fine and even grain, elastic, and creamy white with a silken sheen.
    • 3. it does not crumble easily.
    • 4. it has sweet and nutty odor, not sour.
    Muffin
    Muffins are simple cup breads leavened and are considered a member of the
    quick bread family, A variety of quick loaf breads and coffee cakes can be
    derived from the basic muffin recipe.

    Outside characteristics of muffin quick breads


    • Shape: Uniform, Well-rounded top, free from peaks; no cracks.
    • Size: Uniform large in proportion to weight.
    • Color: Uniform golden brown.
    • Crust: tender; pebbled or slightly rough; shiny

    Miz G Miz G
    Muffin
    Miz G

    Inside characteristics of muffin quick breads


    • Color: creamy white or slightly yellow; free from streaks.
    • Grain: Round, even cells; free from tunnels.
    • Texture: Tender; moist; light.
    • Flavor: Pleasing; well-blended with no bitterness.

    Miz G
    Thank you & God bless

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