SELF ASSESSMENT QUESTION 3.

 What is an enriched yeast dough?

 Enriched yeast dough is reffered to as sweet dough,they are made with a good
proportion of fat and sugar.

 What are the mixing methods used in preparing enriched yeast bread?

 Straight dough method – used for enriched bread dough where the
percentage of fat and sugar is not so great as to interfere with gluten
development.
Sponge method – works well in formulas with the highest percentage of fat
and eggs. The sponge helps the flour hydrate more thoroughly in these rich
dough. It improves the texture of enriched dough and enhances the flavor of
the bread.
Enriched dough method-mixing is unique to high-fat yeast dough.

ACTIVITY 3.1.1

Explain the following in your on word.

1. MIXING- When mixing the enriched dough, the temperature of the water is adjusted
according to the method. To accelerate yeast activity,enriched dough may be mixed to a
slightly warmer dough
temperature than lean bread dough, approximately 80 F̊ (27 ̊C). technique that helps the rich
2. FORMING- Braiding is a commonly used
and soft dough hold its shape during baking. Braiding with elaborate shapes using four or
more strands of dough is
part of the sweet dough tradition throughout the world.
3. PROOFING AND BAKING-Enriched yeast dough is fragile and collapses easily if
overproofed. In many cases, such as in Kugelhopf, a slight underproofing ensures that
enough yeast energy remains to leaven these heavy dough.
4. COOLING, FISHING AND STORING- To keep the soufflé-like texture intact, breads are
cooler thoroughly before unmolding. Rest the baked bread in the an or on a wire rack for 10
to 30 minutes then unmold and cool to room temperature before slicing or packaging.