logging in or signing up Coil 12 steps of dough production imdsouza Download Post to : URL : Related Presentations : Share Add to Flag Embed Email Send to Blogs and Networks Add to Channel Uploaded from authorPOINT Insert YouTube videos in PowerPont slides with aS Desktop Copy embed code: (To copy code, click on the text box) Embed: URL: Thumbnail: WordPress Embed Customize Embed The presentation is successfully added In Your Favorites. Views: 2248 Category: Entertainment License: All Rights Reserved Like it (3) Dislike it (1) Added: September 09, 2007 This Presentation is Public Favorites: 1 Presentation Description No description available. Comments Posting comment... By: alison05 (17 month(s) ago) Omg.. i need this ppt presentation for my assignment.. i cant download it... but its still good to know that good people made a ppt presentation on this topic... nice Saving..... Post Reply Close Saving..... Edit Comment Close By: shahed56 (21 month(s) ago) hi dears, I am a student of master degree of environmental economy. can I have this presentation? thanks a lot sh56shahed@gmail.com Saving..... Post Reply Close Saving..... Edit Comment Close By: shahed56 (21 month(s) ago) hi dears, I am a student of master degree of environmental economy. can I have this presentation? thanks a lot sh56shahed@gmail.com Saving..... Post Reply Close Saving..... Edit Comment Close Premium member Presentation Transcript 12 Steps of Dough Production: 12 Steps of Dough Production 1 Scale Ingredients: 1 Scale Ingredients Important Scale accurate Volume measured Water Milk Eggs Egg white but not Egg yolk 2 Mixing: 2 Mixing To combine the ingredients To distribute the yeast The purpose of mixing To develop gluten 3 Basic mixing methods Straight dough method 2) Modified mixing 3) Sponge method 3 Fermentation: 3 Fermentation Over fermented: Old dough Definition Yeast acts on sugar and starches and produces CO2 Temperature: 80oF Before After How long: until double in size Under fermented: Young dough 4 Punching: 4 Punching The purpose of punching: 1)Expel the gas 2) Redistribute the yeast 3)Relax the gluten 4) Equalize dough temperature 5 Scaling and portioning: 5 Scaling and portioning Important Allow 12.5% moister loss. Finished product:16 oz Dough weight: 18.28 oz (Formula: 16 : .87.5) 6 Rounding: 6 Rounding Purpose: Form a smooth dough 2) Stretch the outer skin 3) This will simplify shaping 7 Bench Resting: 7 Bench Resting Purpose: This relaxes the gluten How long? about 15 minutes 8 Shaping: 8 Shaping The seams must be at the bottom! Type of shape: Round, Long. Various Shapes Panning: Seams must be at the bottom. Gas bubbles must be expelled 9 Proofing not to be confused with fermentation: 9 Proofing not to be confused with fermentation Other effects: Under fermented dough The dough will burst Over fermented dough: The dough will collapse during scoring. Increase the volume of the dough. How much? Proof box condition: 95oF / 80% humidity How long to proof ? Until double in size 10 Baking: 10 Baking Formation of gases. 2) Gelatinization of starches. 3) Coagulation of protein. 4) Evaporation of moisture. 5) Melting of fats. 6) Caramelization of sugars 10 cont. Baking: 10 cont. Baking Test for doneness: sound hollow when dumped Internal temp.205oF Oven spring is: expansion of gases. Oven temperature: Lean bread: 425oF-475 Rich dough: 350oF-400 10 cont. Baking: 10 cont. Baking Washes and when to apply them: Water Egg wash Starch paste Scoring or Docking: Steam 11 Cooling: 11 Cooling Bread must be removed from pans to allow the escape of moister. 12 Storing: 12 Storing Proper storage: 1) 2) Staling 1) 2) Freezing: Refrigerating: You do not have the permission to view this presentation. In order to view it, please contact the author of the presentation.
Coil 12 steps of dough production imdsouza Download Post to : URL : Related Presentations : Share Add to Flag Embed Email Send to Blogs and Networks Add to Channel Uploaded from authorPOINT Insert YouTube videos in PowerPont slides with aS Desktop Copy embed code: (To copy code, click on the text box) Embed: URL: Thumbnail: WordPress Embed Customize Embed The presentation is successfully added In Your Favorites. Views: 2248 Category: Entertainment License: All Rights Reserved Like it (3) Dislike it (1) Added: September 09, 2007 This Presentation is Public Favorites: 1 Presentation Description No description available. Comments Posting comment... By: alison05 (17 month(s) ago) Omg.. i need this ppt presentation for my assignment.. i cant download it... but its still good to know that good people made a ppt presentation on this topic... nice Saving..... Post Reply Close Saving..... Edit Comment Close By: shahed56 (21 month(s) ago) hi dears, I am a student of master degree of environmental economy. can I have this presentation? thanks a lot sh56shahed@gmail.com Saving..... Post Reply Close Saving..... Edit Comment Close By: shahed56 (21 month(s) ago) hi dears, I am a student of master degree of environmental economy. can I have this presentation? thanks a lot sh56shahed@gmail.com Saving..... Post Reply Close Saving..... Edit Comment Close Premium member Presentation Transcript 12 Steps of Dough Production: 12 Steps of Dough Production 1 Scale Ingredients: 1 Scale Ingredients Important Scale accurate Volume measured Water Milk Eggs Egg white but not Egg yolk 2 Mixing: 2 Mixing To combine the ingredients To distribute the yeast The purpose of mixing To develop gluten 3 Basic mixing methods Straight dough method 2) Modified mixing 3) Sponge method 3 Fermentation: 3 Fermentation Over fermented: Old dough Definition Yeast acts on sugar and starches and produces CO2 Temperature: 80oF Before After How long: until double in size Under fermented: Young dough 4 Punching: 4 Punching The purpose of punching: 1)Expel the gas 2) Redistribute the yeast 3)Relax the gluten 4) Equalize dough temperature 5 Scaling and portioning: 5 Scaling and portioning Important Allow 12.5% moister loss. Finished product:16 oz Dough weight: 18.28 oz (Formula: 16 : .87.5) 6 Rounding: 6 Rounding Purpose: Form a smooth dough 2) Stretch the outer skin 3) This will simplify shaping 7 Bench Resting: 7 Bench Resting Purpose: This relaxes the gluten How long? about 15 minutes 8 Shaping: 8 Shaping The seams must be at the bottom! Type of shape: Round, Long. Various Shapes Panning: Seams must be at the bottom. Gas bubbles must be expelled 9 Proofing not to be confused with fermentation: 9 Proofing not to be confused with fermentation Other effects: Under fermented dough The dough will burst Over fermented dough: The dough will collapse during scoring. Increase the volume of the dough. How much? Proof box condition: 95oF / 80% humidity How long to proof ? Until double in size 10 Baking: 10 Baking Formation of gases. 2) Gelatinization of starches. 3) Coagulation of protein. 4) Evaporation of moisture. 5) Melting of fats. 6) Caramelization of sugars 10 cont. Baking: 10 cont. Baking Test for doneness: sound hollow when dumped Internal temp.205oF Oven spring is: expansion of gases. Oven temperature: Lean bread: 425oF-475 Rich dough: 350oF-400 10 cont. Baking: 10 cont. Baking Washes and when to apply them: Water Egg wash Starch paste Scoring or Docking: Steam 11 Cooling: 11 Cooling Bread must be removed from pans to allow the escape of moister. 12 Storing: 12 Storing Proper storage: 1) 2) Staling 1) 2) Freezing: Refrigerating: