CUL 150 PPT Week 6

CUL 150 PPT Week 6 - extra sugar in the formula- Too much...

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Sweet Dough Requires longer time to ferment and has a better tolerance to be worked than lean dough
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Ingredients in Sweet Dough Flour - Hard wheat - High protein Sugar - White granulated - 9% - 20% sugar
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Ingredients in Sweet Dough Sugar - The more sugar the dough contains, the shorter / less tolerance for bench work - The more sugar, the longer the fermentation period and smaller the volume - Product won’t rise as much
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Ingredients in Sweet Dough Fat - 16% - 24% - Gives good volume - Less tender, less volume - Less fat / shortening - More flavor, won’t hold up - Too much fat / shortening
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Ingredients in Sweet Dough Eggs - High in protein - Toughener, structure builder - Contributes to color - Increases shelf life - Prevents staling
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Ingredients in Sweet Dough Milk - Fresh - NFDM (Non-fat Dry Milk solids
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Ingredients in Sweet Dough Yeast - Higher content of yeast in sweet dough because of the
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Unformatted text preview: extra sugar in the formula- Too much yeast- Shorter fermentation time- Rises too fast- Yeasty flavor Ingredients in Sweet Dough Yeast- Not enough yeast- Dough may not rise- Extra sugar requires more yeast- Sugar and yeast fight for water Sweet Dough Ingredients Regular Sweet Dough / Yeast- Look like every other bread dough- Appearance- Fine even texture in grain Laminated Dough: Dough with rolled in fat (layers of fat between dough) Danish Dough- Regular sweet dough with flaky texture- Need to ferment Croissant - Lean yeast dough with flaky texture- Crescent shape Laminated Dough: Dough with rolled in fat (layers of fat between dough) Puff Pastry- Dough paste with flaky texture- No need to ferment no yeast- Works better cold- Mille Feuille (thousand leaves)...
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CUL 150 PPT Week 6 - extra sugar in the formula- Too much...

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