Understanding Yeast Doughs

A dough that is low in fat and sugar.

A dough that is high in fat, sugar, and sometimes eggs.

A dough in which fat is incorporated into the dough in many layers by using rolling and folding procedure.

<p>The first phase of mixing dough where flours and other dry ingredients are hydrated or combined with liquid ingredients.</p> Signup and view all the answers

<p>The second phase in mixing a dough in which the dough is formed enough to pull away from the sides of the bowl in a compact mass.</p> Signup and view all the answers

<p>Part of the third phase where the dough is initially formed and appears rough and under-mixed.</p> Signup and view all the answers

<p>The final phase of mixing dough in which gluten is formed and the dough is smooth and elastic.</p> Signup and view all the answers

<p>The simplest form of mixing a dough consisting of only one step where all ingredients are mixed together at one time.</p> Signup and view all the answers

<p>A yeast dough mixing method in which flour and other ingredients are mixed into yeast batter or dough that has already had some fermentation time.</p> Signup and view all the answers

<p>Another term for sponge.</p> Signup and view all the answers

<p>Pre-fermentation is when yeast starts fermentation process during the mixing stage.</p> Signup and view all the answers

<p>A mixing technique requiring a short mixing time and a long fermentation time.</p> Signup and view all the answers

<p>A mixing technique requiring a medium mixing time and medium fermentation time.</p> Signup and view all the answers

<p>A mixing technique requiring a long mixing time and a short fermentation time.</p> Signup and view all the answers

<p>A test that bakers do to test the degree of gluten development.</p> Signup and view all the answers

<p>A term describing a yeast dough that is easily stretched.</p> Signup and view all the answers

<p>A term describing a yeast dough that springs back when stretched.</p> Signup and view all the answers

<p>A term describing a dough that is difficult to stretch.</p> Signup and view all the answers

<p>The process by which yeast acts on carbohydrates to alcohol and carbon dioxide gas.</p> Signup and view all the answers

<p>A dough that has not fermented long enough.</p> Signup and view all the answers

<p>An over-fermented dough.</p> Signup and view all the answers

<p>Another term used for folding.</p> Signup and view all the answers

<p>A term used for preshaping the dough into smooth round balls.</p> Signup and view all the answers

<p>A term used for simply resting the preshaped dough on a bench or a special place, covered for a certain period of time.</p> Signup and view all the answers

<p>Bread that is baked directly on the bottom of the oven, not in a pan.</p> Signup and view all the answers

<p>The continuation of the yeast action, after the dough has been shaped into loaves or other products, resulting in an increase in volume.</p> Signup and view all the answers

<p>The rapid rise of a yeast dough in the oven due to the production and expansion of gases.</p> Signup and view all the answers

<p>A liquid that is brushed onto the surface of a product, usually before baking.</p> Signup and view all the answers

<p>A short proofing time of one to two and a half hours at 90 degrees F after taking out of the mixer.</p> Signup and view all the answers

<p>A technique where proofing time is 4 to 5 hours or longer at 75 degrees F.</p> Signup and view all the answers

<p>Refrigerating a yeast dough to slow the fermentation.</p> Signup and view all the answers