CHAPTER 4 – Classification & Application

Yeast Bread
As the name implies, yeast bread is leavened by biological leavener called yeast. Yeast is a
living micro-organism that thrives in warm environment and feeds on sugar. This helps to form
structure in the product through the trapped air pocket and it can only be achieved by
developing gluten. Baker should develop 6th sense for proper feel of well bread dough and the
right ratio of liquids to dry ingredients.
Categories of Yeast Dough Production
1. Lean Dough Products- These are low in fat and sugar and are hard crusted.
Example: Pandesal, French Bread
2. Rich Dough Products- (Specialty Breads). These are high in fat, sugar, and eggs and
are soft.
A. Non sweet breads and rolls- rich dinner rolls, brioche
B. Sweet Rolls- breads with sweet filling or topping.

3. Rolled-in Yeast Dough- These dough incorporate fat in many layers through rolling and
folding techniques.
Mixing Method
1. Straight Dough Method- In a bowl, combine all ingredients and mix until they stick
together. Knead the dough and place in the greased bowl, set aside with cover in a
warm place and let rise double in size.
2. Modified Straight Dough Method- In a bowl, blend thoroughly cream sugar, fat, salt,
milk solids, and flavoring. Add water, stir in flour and yeast, and knead until it becomes
smooth dough.
3. Sponge Method- In a bowl, combine yeast with part of the liquid, flour, sugar, and blend
well. Cover it and allow fermenting until bubbly and light. Then add remaining ingredients
to the sour dough and blend thoroughly to make stiff dough.
4. Kneading- a method of manipulating the dough with the heal of the palm to develop the
gluten by pressing and stretching motion to which will catch and hold gas (CO2)
produced by yeast. Work out gently until the dough feels smooth and have blister
present on it.
Steps in Yeast Dough Production

1. Scaling
Measuring all ingredients carefully as specified in the recipe.
Ingredients

Combining all ingredients and mix well to distribute the yeast evenly and
2. Mixing
form dough through gluten formation.

Putting the dough into greased and covered bowl, set aside in warm
3. Fermentation
place (80°F) in which yeast aid to expand the double in bulk.

Releasing excess gas by flattening the dough with hands to break up air
4. Punching pockets, as to allow some accumulated alcohol to evaporate so that the
product will not have sour flavor.

Cutting the dough into specified weight to arrive at a uniform size. Give
5. Scaling
at least 10% allowance for moisture loss.

Shaping the dough into smooth round balls help in retaining gas and to
6. Rounding
produce uniformly shape finish product.

Covering the balls with plastic to prevent drying and let the gluten relax
7. Benching
for 10-20 minutes on the top of the working table.

8. Make-up and
Molding by hand into desired shape and place into appropriate
Panning

Increasing volume on its optimum level by the use of proofer machine at

about 85°F, in order to regain the loss carbon dioxide during punching
period.
9. Proofing  Proofed- when touched the dough and gradually spring back
 Under-proofed- the dough indention spring back immediately.
 Over-proofed- does not spring back and remain finger indention.

Cooking temperature is between 375°F- 450°F, bake in oven until golden

10. Baking
brown.

11. Cooling Escaping the extra moisture was done through proper cooling.

12. Storing Wrapping and freezing prolong freshness and do not stale right away.
Inferior Quality of Yeast Bread

Appearance/ Taste Reasons

 Too much sugar or milk

 Oven heat too high
Dark Crust
 Longer baking time
Color  Under fermented

 Oven heat too low

Pale Crust  Baking time too short
 Over proof dough

 Improper molding
 Under proof
Shape Uneven size
 Uneven heat of oven
 Too much dough in pan

 Too much flour

 Oven heat too low
Dry Crumbs
 Used weak flour
 Under fermented
Texture
 Too little liquid
 Lack of yeast
Coarse Grained
 Too much shortening
 Under baked

 Inferior baked
Flavor Unpleasant Aroma  Rancid Ingredients
 Under fermented