Lesson 5

Lesson 5: Prepare and Produce Bakery Products
Learning Objectives:
1. Define Bread/Yeast-Leavened Bread/Quick bread.
2. Determine the nature and characteristic of yeast as leavened bread.
3.Familiarize the method of mixing dough.
4. Determine the nature and characteristic of leavened bread.
5. Enhance skills and arouse interest in creating variation on the basic bread.
6. Use the different types of mixing dough.
7. Know the different types of filling of bread.
Bread is a food made from grains that have been ground into flour or meal, moistened and
kneaded into dough, and then baked.
Kinds of Bread
1. Yeast bread made from flour, water, salt and other ingredients and leavened by yeast. They
need a long fermentation time before shaped and baked
2. Quick bread is made with quick-acting leavening agents and is mixed, shaped, and baked in
one interrupted process.
Kinds of Dough
1. Lean Dough is made up of basic ingredients for bread-flour. (yeast, salt, sugar, shortening).
This dough is made into good pan de sal, loaf bread, French bread, and other crispy varieties.
2. Rich Dough contains milk, butter, egg fruit, and other condiments rolls, coffee cake,
ensaymada, and other varieties are made of rich dough
Three (3) Ways of Mixing Dough
1. The straight dough method- mixed all the ingredients together at one time to make the
dough.
2. The sponge dough method- involves mixing parts of the liquid, flour and all of the yeast to
make a soft mixture. This is set aside until bubbly. The rest of the ingredients are added and the
mixture is treated like straight dough
3. The NO Knead method or no time dough method- is faster because knead is made from a
batter nested of dough. Kneading and shaping are eliminated. The products, however, are not
fine in shape as the kneaded dough. For successful bread making, it is important to understand
some principles in making good bread
Some Points to Remember about the Ingredients
There are some important points we should take note of as regard to some of the
ingredients used for baking breads and rolls.
1. Flour is the primary ingredients in bread. When mixed liquid gliadin and glutenin unites to
form gluten, the substances that gives frameworks to bread dough. The strength of the gluten
strands determines the quality of bread.
Flour milled from wheat produced a different area that needs varying amounts of liquid.
This should be considered in baking. So, it is suggested a record be kept of the quantity of flour
used each time to make bread to find out which measure produces the best result from the
flour available in the area.
Bread flour needs longer periods of mixing, less yeast and more fermentation time than
cake flour Bread flour contains plenty of proteins so that more time is needed to condition it
during mixing and fermentation.
Dough that is not properly conditioned is hard to roll and mold because the gluten has
not been properly developed to be elastic for the process.
2. Leavening agent is used to leavened bread because of is remarkable ability to convert sugar
into alcohol to carbon dioxide in the process of fermentation.
3. Salt gives the desirable flavor in bread and also controls fermentation The more salt in the
dough, the longer the fermentation time becomes. The absence of salt causes quick rising but
poor flavor Salt and shortening should not be added directly to the yeast
4. Liquid is generally used in baking yeast leavened bread is water. Milk is sometimes used
usually for rich dough, because it contributes to good texture, flavor and nutritive component of
bread. Liquids act as advents for the other ingredients in the dough hydrating flour causing it to
swell so that other ingredients can penetrate it.
5. Sugar is added to the dough purposely to provide food for the yeast. This way yeast grows
fast and leavened the dough faster in the process. It is best to add sugar to yeast and water and
let it stand for five (5) minutes before adding it to the dough
Types pf Quick Breads

1. Pour Batter Type- that can be poured in an steady streams in griddle cakes or pan cake,
waffles popovers
2. Dropped Type Batter - Pour heavy drops as in muffins, cakes fritters, dumplings, biscuits, and
cookies
3. Soft Dough- Is sticky to touch as in scones and doughnuts
4. Stiff Dough- which can be rolled and cut easily
Stages in Baking Process

1. Measuring- preparing all ingredients needed in baking
2. Mixing- combining all ingredients and mixing well to distribute all the ingredients and to form
a dough through gluten formation.
3. Fermentation- putting the dough into greased and covered bowl, set aside.
4. Punching- releasing excess gas by flattening the dough.
5. Scaling- dividing the dough to desired weight and size.
6. Rounding or Shaping- making the dough into the desired shaped.
7. Panning- placing the dough to the right baking pan
8. Proofing Time- putting the dough into the proofer box and let them reach the right size for
baking
9. Baking- putting the dough inside the oven until golden brown.
10. Cooling and Packaging- packing with good packaging materials for longer shelf life.
11. Storing- keeping the finished product in the desired place.

Lesson 5

Uploaded by

Copyright:

Available Formats

Lesson 5

Uploaded by

Document Information

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Lesson 5

Uploaded by

Copyright:

Available Formats

Lesson 5: Prepare and Produce Bakery Products

Some Points to Remember about the Ingredients

Types pf Quick Breads

Stages in Baking Process

You might also like

Pfad - The Proxy pFad of © 2024 Garber Painting. All rights reserved.