Aim: To produce a basic yeast leavened straight dough by kneading and proofing.

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Expt 1A dough formation

Aim:

To produce a basic yeast leavened straight dough by kneading and proofing.

Principle:

A basic yeast leavened straight dough can be prepare by mixing hard flour, wheat flour, sucrose, salt, active dried yeast culture, then add butter and fully mixed in the butter. Then water is added. By kneading the dough, a smooth elastic consistency is formed. The elasticity is developed because the gluten is rearranged. Lastly, place the well-kneaded dough in a warm oven to let the dough proof.

Result:

The dough had rise. It risen to about twice its origin volume.

Discussion:

The ingredient can influence dough rising. Sucrose carry out the glucose fermentation, the salt support the fermentation by yeast and the water helps to activate the dried yeast culture. Carbon dioxide is produced as the product of fermentation. The carbon dioxide is trapped inside the dough. Once the dough is put into a warm oven the higher temperature will cause an expansion of gas inside dough, result in a size increase.

Expt 1B baking

Aim:

To investigate the textural and appearance change after the dough