DOUGH AND DOUGH PRODUCTS

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DOUGH PRODUCTS

Basic dough is made from a mixture of flour and water, yeast/baking powder Other ingredients can be added to change the taste Dough can be cooked in a number of ways to produce a range of different products

Areas that need special attention during preparation: • Ingredients: high quality and it must always be measured • Combining ingredients: it must be combined in an exact order. • Temperature: cool kitchen, but yeast requires a warm area • Understanding the recipe: read the recipe and become familiar with the stages in preparations.

General characteristics of dough products • Except for doughnuts that are deep fried, most dough will be cooked in an oven. • Usually dough products have a small amount of shortening and sugar content. This means it will not keep well. • Enriched dough contains more fat- keep well for 2-3 days.

TYPES OF DOUGH

1. LEAN DOUGH • mixture of flour, salt and yeast • Use to make French loaves and other crispy white types of bread and rolls 2. ENRICH DOUGH • shortening, egg, milk or sugar are added to the dough • Use to make scones, muffins and soft bread rolls

BASIC INGREDIENTS FOR DOUGH 1. FLOUR • White flour contains 70% of the wheat • Main ingredient • Different types of flour available: hard flour /strong flour best for bread • Use the right flour for the specific recipe because it can change the texture and flavour • Check for weevils • Flour can be made from different grains and vegetables e.g. rye, pumpernickel, rice and potatoes- wheat flour is used the most

Other types of flour:

• Granary flour Blend of brown and rye flour and malted wheat grain. Sweet, slightly sticky flavor and texture. • Malt house flour

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Specialty flour from health shops • Wheat germ flour Brown or white flour , must contain 10% added wheat germ. • Semolina Wheat kernel or endosperm. Coarse or finely grounded. Use for certain Indian breads.

GLUTEN • It is a protein found in wheat • Helps bread to rise because it becomes elastic when you knead it. • When a liquid is mixed with wheat flour the gluten makes a net of stringy elastic strands that stretch when the dough is baked • Air bubbles form stem or raising agent make the dough rise but elastic net of gluten holds the air bubbles in and stops them from escaping • Some wheat flours have more gluten than others: hard flour and soft flour)

2.1. CAKE FLOUR • cake flour is white flour made from wheat • It is a soft flour and low in gluten • used to make soft dough such as scones and muffins, cake and biscuits

2.2. BREAD FLOUR • White flour made from wheat • More gluten- hard flour • use to make lean dough but also rich dough • Whole wheat flour is better than white bread flour- most of the grain are removed • Creamy white and feel coarse when rubbed with the fingers. When squeezed into lumps they fall apart.)

2.3. SELF-RAISING FLOUR • Flour mixed with bicarbonate of soda and tartaric acid • When the flour is mixed with liquid it forms air bubbles which make the dough rise • Must be kept in a sealed container and used within three months- become stale

2.4. WHOLE WHEAT FLOUR • light brown in colour and it makes a dense chewier dough than white flour • made from crushed whole wheat grains but it is sometimes made from other grains such as rye • With whole grain the whole grain is used including the outer layer • whole wheat flour is healthier than white flour • Bread has a nutty pleasant taste

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3. LIQUID Water and milk are the liquids most used • it dissolves some of the dry ingredients such as salt and water • it binds all the ingredients together • it softens the starch in the flour • liquid allows a stringy net of gluten to form 3.1. WATER • used to make lean dough • e.g. French loaf • Keep the following in mind when using water: o water does not add to the flavour or colour of the final product o the final product is usually light in colour and texture o because the moisture escapes easily the bread goes stale quickly (keep for 3 days) 3.2. MILK • Milk adds flavour and moisture to a baked product • shortening improves the texture(fine texture or scones a flaky texture)

4. SHORTENING Different types such as oil, fat are used • Adds flavour and moisture to a baked product • shortening improves the texture(fine texture or scones a flaky texture) • A baked product stays fresh for longer

4.1. OIL • vegetable oil is the oil that is most used • other types can be used e.g. nut or linseed • Olive oil have a very strong flavor- check that it will not be too strong • oil gives a fine texture and a thin crust • oil prevents the bread from crumbling when it is sliced • E.g. focaccia

4.2. FAT • The types most often used are butter and lard • Butter gives the best flavour • margarine can be used instead of butter but the final product will not be as good • Fat is kneaded into dough only after the dough has been made. • Fat gives a soft crust and a fine texture • e.g. brioche

5. SUGAR

• white sugar and castor sugar are usually used • other types such as brown sugar, treacle sugar can be used- add colour and different flavour • other sweeteners are sometimes used like honey, syrup, or molasses- sweeter than sugar: cannot be swapped with the sugar

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• Sugar is added because of the following reasons: o to add sweetness o to add colour and flavour(caramelisation) o to keep dough fresh( holds moisture) o to feed yeast o to soften dough- softens the gluten strands, resulting in a softer baked product

6. EGGS Make sure the eggs are fresh. Eggs are used for the following reasons: • Bind all the ingredients • add flavor and richness • add colour • keep the baked product fresh for longer( holds moisture)

7. SALT • Fine salt is usually used because it mixes evenly with the other ingredients • Large salt crystals or flaked sea salt can also be used- it must be dissolved first • Salt is added in small amounts • When salt is added it improved the dough in the following ways: o Adds flavor o Strengthens gluten o Slows the growth of yeast

8. RAISING AGENTS

8.1. BAKING POWDER • mixture of chemicals bicarbonate of soda and cream of tartar • When mixed with liquid and heated in an oven it makes a lot of bubbles which cause the dough to rise • Baking powder must be fresh- stir a teaspoonful into hot water. It must frizzle • (Dough must not stand but must be baked as soon as it is ready.)

8.2. FRESH YEAST • Blend of live or wet yeast cells that is partly dried and pressed into solid cakes • it is creamy brown in colour and has a putty-like texture • Wrap fresh yeast well in aking paper or Clingfilm and keep in a fridge at 4ͦC • It will last for up to four weeks • You can also freeze fresh yeast for up to 6 months • never leave a cake of fresh yeast out of a fridge at room temperature as the yeast will run out of food and die • yeast is a living ingredients that feeds on sugar

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• When mixed with sugar and liquid it begins to make bubbles and to grow in size. The bubbles make the dough rise • yeast mixture is combined with the rest of the dough ingredients • yeast needs time to become active and grow or rise • To use fresh yeast do the following: • weigh out the amount of yeast that you need • Mix with a little warm milk or with milk and sugar • leave to stand for about 15 min • yeast will not grow if the temperature is too low-best temperature is 22ͦC and 32ͦC • keep product as warm that are made from yeast • when dough is baked the heat of the oven kill

8.3. DRIED YEAST • Usually stronger than fresh yeast and it last much longer(twice as strong) • You can store it in an airtight container for up to one year • Dried yeast can be stored at room temperature but it last longer when it is frozen • There are two types of dries yeast: active and instant yeast • Active needs to be mixed with liquid and sugar before it is used • Instant can be blended with the other dry ingredients

How to use dried yeast • Dissolve in warm water, containing sugar and allow to froth and rise. • Add to flour. • Pay attention to temperature of water. To cold or too hot, the yeast will lose it fermenting power. • Dough must rise twice.

8.4. Instant yeast

DIFFERENT TYPES OF DOUGH PRODUCTS

1. WHITE DOUGH PRODUCTS • Made from flour, water and salt • This dough is unleavened dough as it does not contain taising agents such as baking power or yeast.

2. WHITE DOUGH WITH YEAST • Basic dough products are made from flour, water, salt, sugar and yeast • Lean white bread loaves, buns, pizza bases and foccacia are made from white dough • White dough without yeast can be used to make simple types of flat bread such as naan bread • Baking powder can be used instead of yeast to make scones • Shortening or oil is sometimes added as well as different flavourings • Sweet flavourings: dried fruit, candied peel, raisins

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• Savoury flavourings: herb, garlic sundried tomatoes, cheese, black olives or green olives

3. WHOLEWHEAT, WHEAT MEAL AND CORNMEAL DOUGH PRODUCTS • dough products made from this are darker in colour • They have more texture and are more nutritious- included bran and fibers of the wheat grain • liquid, salt, sugar and yeast are mixed with these types of flour • E.g. stone-ground bread, corn bead, whole-wheat bread, whole-wheat pizza bases • Need more liquid because the bran absorbs a lot of moisture and can dry out easily. • oil can be added for extra moisture • Different types of flavourings such as seeds, nuts, raisins are added • Whole-wheat flour gives the baked product an attractive interesting texture

4. ENRICHED DOUGH PRODUCTS • Dough that includes egg, milk, buttermilk or cream is called enriched dough. • Water is replaced with milk, cream or buttermilk. • It has a richer taste and a softer texture • The rich ingredients add moisture- keep fresh longer • Bread made with white dough stays fresh for 2 days but enriched dough stays fresh for one week. • E.g. brioche, raisins buns, hot cross buns, koeksisters and doughnuts

PREPARATION METHODS FOR DOUGH PRODUCTS

1. MIXING • Mix the yeast with a little warm water and sugar. Leave the yeast to grow in a warm place for 5-10 min. When there is froth on top of the liquid the yeast is ready to be mixed with the other liquid ingredients. • Mix the dry ingredients together. Sometimes a recipe will specify that the dry ingredients must be sieved. • Add the wet ingredients adn the dry ingredients adn mix well by hand, or in an electric mixer • Dough products that are made with baking powder are baked at this stage e.g. scones and muffins • knead the dough

2. KNEADING Can be done by hand on a floured surface or in an electric mixer. This makes the gluten start working. After dough has been kneaded it is elastic adn stretchy adn no longer sticky. To knead dough by hand do the following: • Use the palm of your hand or your knuckles to massage and stretch the dough away from yourself. • Bring the dough back towards you and stretch it away from yourself again.

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• Knead the dough by repeating these steps until it is smooth and elastic

3. PROVING • Put the dough into a nice clean bowl. Cover with cling film and leave in a warm place • The yeast will start to eat the sugar and make air bubbles. The gluten will stretch around these bubbles and the dough will rise. • Leave dough to prove until it has doubled in size. • dough should be kept warm between 30ͦC and 37ͦC • Do not put it in a place that is too hot or the yeast will form too many bubbles. The gluten will not be able to hold in the bubbles adn the dough will collapse • Most types are proved twice- after they have been kneaded adn again after they have been shaped.

4. KNOCKING BACK OR SECOND KNEADING

• After dough has been kneaded it is ready to be knocked back or kneaded for the second time • it is done to break up the large air pockets into smaller air pockets • • It gives the dough extra elasticity. This gives the dough a finer texture. • Knocking back mixes more air into dough and moves the yeast around the dough spreading moisture. • Do it in the following way: o turn out the risen dough onto a lightly floured surface o Knead, or knock back the dough gently.

5. SHAPING or rolling • Bun shaped and round laves can be shaped with the hands • If you are making a pizza base, roll out the dough using a rolling pin and place it on a pizza pan. • Divide the dough carefully when making rolls or individual portions so that they are all the same size. • Dough is then left to prove a second time until it is double in size. • Make sure the baking container is well greased. • Fill the container only half full because the dough will spread. If the container is too full the dough will spill out of the container during baking. • Bread is usually scored before it is baked so that it does not burst open in the oven - use a sharp knife and cut three angled cuts into the top. 1. Folding • Rolls and loaves are made in different shapes by cutting, folding and rolling the dough. • The flattened piece of dough may be rolled like a swiss roll and place into a tin to make a loaf of bread. • The dough may be divided into smaller rounds ready for baking. • Naan and pita is flattened into small rounds ready for baking.

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• Small segments of dough may be rolled into several rolls ready for plaiting them together. • The dough may be knotted

6. SHAPING a plait

• Divide the dough into three pieces and roll each piece into a long sausage shape. • Put a little water on the top ends of each piece and then stick the three pieces together. • plait the three pieces of dough • When you reach the end of the pieces, stick the bottom of the pieces together with water • Leave the plait to prove before you bake it.

7. GLAZING Dough is glazed to make the crust shiny or golden brown. A glaze is a mixture of different ingredients that is brushed or sprayed onto the dough before it is baked. A number of different glazes can be used:

1. Salt and water- make a crispy crust 2. oil- softer crust, Flour is dusted over the oil 3. Egg and milk- shiny crust 4. sugar and honey and water- shiny sweet crust 5. water- crispy crust

COOKING OF DOUGH PRODUCTS

1. Preparation of tins, trays and moulds • Lightly oil the trays • If you are making a sweet dough with a very sweet filling that may run out and cause the item to stock you can put greaseproof paper

2. Preparing the oven • Make sure the oven is pre-heated • Adjust the oven racks, make sure the top shelf is not too high up, otherwise as the loaf rise it may stuck to the top of the oven. • Racks should be adjusted to the correct height as temperatures may very from shelf to shelf. • Timers are set to monitor the baking period. • Some ovens may be set to steam during baking which assist in the colouring of the crust.

3. How to tell if dough is cooked. • Golden brown appearance • A pleasant cooking aroma • A well risen loaf

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• A hollow sound when you tap the bread. • The loaf has shrunken away from the tin.

4. TURNING OUT AND COOLING A PRODUCT • a dough product should be taken out of its tin and cooled on a wire rack as soon as it cones out of the oven so that it does not get soggy • Never stack dough products on top pf one another until they are completely cold or they will go soggy.

5. RELATIONSHIP BETWEEN TIME AND TEMPERATURE.

• Bake at the right temperature and for the correct amount of time • If the oven is too hot the product will burn or dry out on the outside adn not cook properly on the inside. • If the oven is too cold the product will not rise properly and will be dense adn dry. • When a product is over or under cooked it is unpleasant to eat and must be thrown away. • Money and time will be waste

6. WHAT HAPPENS WHEN YEAST DOUGH IS BAKED? 1. The yeast is killed so it stops growing 2. The gas bubbles get bigger in the heat and the net of gluten stretches, holding the bubbles in the dough 3. The starch in the flour burst in the heat and absorbs all the moisture.. the starch gelatinize. 4. The strands of gluten harden and set. The gluten coagulate. 5. The sugar caramelize and the crust starts to turn brown 6. The bread pulls away from the sides of the tin 7. The bread sounds hollow when tapped 8. A fresh appetizing smell starts to come from the oven.

7. What happens when non yeast dough is baked • The air bubbles (from baking powder)cause the dough to rise • Starch grains burst and absorb moisture. The loaf set. • The sugar caramelize and the crust turns brown. • The loaf shrinks from the sides of the pan. • The loaf sounds hollow when tapped with fingers.

Not all dough is cooked in the oven. Some are:

1. DEEP FRYING • Doughnuts, koeksisters and vetkoek are all cooked in deep frying. • Vegetable, canola or sunflower oil are the best • use an electric deep fryer or a large pot filled halfway with oil • Heat the oil to 180ͦC • check that it is ready by dropping a small piece of dough into it- if the dough rises to the surface with bubbles the oil is ready

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• Fry the dough for 3 minutes and then turn it over in the oil using a pair of tongs • Fry for another 3 min. until golden brown • Doug products usually puff up when deep-fried, so they don't need to be turned to ensure that they cook evenly • Drain off the excess oil on kitchen paper

2. DRY FRYING

• Naan bread and other flat bread are grilled shallow fried or dry-fried • To dry fried flat bread dough, use a flat pan that is well heated. • Dust the flat bread in a little flour to stop it from sticking and fry the bread on each side until brown.

Different products 1. Bread loaves and rolls Great variety. Tops can be crusty, soft. Coated with cracked wheat, sesame seed, poppy seed or nuts. • Bread rolls can be made from basic white dough with yeast • enriching ingredients such as egg and shortening can be added to make a softer roll • to add flavor different types of flour are mixed with bread flour e.g. rye, corn, whole wheat, rice or soy flour • flavorings such as nuts, cheese and different types of hers can be blended into the dough or sprinkled on top of it

2. French bread Hard crisp crust. 3. Malt loaf Dark, moist sweet bread, enriched with syrup and malt extract and it may contain raisins. 4. Bread rolls Some have special names e.g. cocktail rolls, baps or burger buns. Some are soft, some crusty 5. Bagel Ring shaped rolls which are boiled before baking. Jewish speciality. They are filled with cream cheese and smoked salmon. 6. Croissant Soft doughy crescents made from a rich dough of milk and flour. 7. Broiche Rich, feather-light little loaves with a crisp golden crust made from a dough of milk, water, eggs and butter. 8. Bap Soft floury breakfast rolls from Scotland. 9. Ciabatta AN Italian slipper shaped bread with a soft chewy crust and is excellent with salads, soups and pasta dishes. 10. Focaccia

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Italy’s oldest bread. Flattened round. It can be flavoured with herbs or other toppings such as vegetables, garlic and olives. 11. Breadsticks Known by their Italian name: grissini. Long, thin stick of bread with a fine texture, packed and dried until crisp. 12. Pizza bases. Pizza bases is made with soft flour and involves one, quite short period of proving. 13. Pita Made from plain dough, shaped into long ovals. Baking time is only a few minutes. After cooling the pitas are flattened(gently) 14. Tortilla The dough for this very thin round Mexican unleavened bread is made with wheat flour and it is rolled out and baked on a griddle. Corn tortillas are deep-fried and filled to make tacos. 15. Naan Indian origin, traditionally cooked in a tandoor oven- pressed against the side or on a special pad. You can partly cook it in a frying pan and finish it under a grill. 16. Buns and dougnuts Sweeter because they are coated with a sugar glaze icing after cooking. 17. Crisp bread: matzo Jewish, Crips, inleavened flat bread similar to a wafer biscuit, eaten at Passover. It is unsalted. 18. Poppadum Wafer thin Indian crisps are available spiced or plain. They need to be fried or grill for a few seconds. They can be broken up over curries. 19. Pretzels Often studded with salt crustals, they are available into many shapes and sizes.

Non- yeast behaves in the same way as yeast dough- only more air escapes

STORING DOUGH

• Dough that is not stored properly could get contaminated and go off or have to be thrown away because it will not rise properly

1. STORING YEAST DOUGH • Yeast dough that is not going to be baked immediately can be stored in a fridge or freezer. • Store in a plastic container covered with cling film or in an oiled plastic bag • Yeast dough that is going to be frozen can be shaped beforehand. After it has been defrosted is must be left to rise only before being baked.

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2. STORING NON-YEAST DOUGH • Dough that is made with a raising agent other than yeast such as baking powder or bicarbonate must be cooked immediately • It cannot be sored because the dough will not rise when it is baked.

3. STORING A COOKED DOUGH PRODUCT

• It must be cooled completely before it is stored • Store the product in an airtight container or a well sealed plastic bag • it can be frozen for up to 6 months • When you sell a product that is still hot from the oven, place it in a paper bag before giving it to the customer. The plastic bag will trap the moisture in and it will become soggy and damp. Paper absorbs moisture

WORKING EFFICIENTLY • Thinking in advance about a task and how you are going to do it helps you to organize your work • organizing takes unnecessary worry out of you day • it helps when problems occur • make sure your customers are satisfied with the food and the service • Working efficiently means working well without wasting your time, money or energy.

Common dough products

1. SCONES Scones are a favorite afternoon tea or light breakfast. Sweet scones are usually served with apricot or strawberry jam and cream Savoury scones are served with butter or grated cheese.

INGREDIENTS • Made with simple white dough to which shortening such as butter or margarine is added. • Liquid can be water, cream, buttermilk • Self raising flour or flour with baking powder is used or bicarbonate of soda. • Sweet scones can be made with raisins, dates r fruit • Savoury scones can be made with cheese or different types of herbs and spices.

PREPARATION METHOD 1. Sift dry ingredients with a little salt 2. Rub the shortening into the flour with your fingertips until it looks like breadcrumbs 3. Add the liquid to the dough and mix to form a crumbly dough 4. Roll out the dough and cut into rounds 5. Put the scones onto a baking tray and glaze

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6. Bake in a hot oven at 220ͦC until they are done.

2. MUFFINS

Muffins are very popular as a sweet or savoury snack. They are often served with tea or coffee. Come in an endless variety

INGREDIENTS • Enriches dough is used to make the muffins • Self-raising flour or cake flour mixed with baking powder id used • Egg, milk, cream, yoghurt are added to the dough along with the salt • It is important not to over stir the muffins. • Sweet muffins can be made with fresh or dried fruit, chocolate chips or caramel • Savoury muffins can be made with nuts, cheese or different types of herbs. • The batter is spooned into deep muffin tins

PREPARATION METHOD 1. Sift the dry ingredients together 2. Mix the wet ingredients into the dry ingredients- do not stir too much 3. Spoon into greased muffin tins 4. Bake in a hot oven at 200ͦC until they are done.

3. DOUGHNUTS Favourite snack in America. Often eaten as a tasty sweet snack that can be served coated with a number of different toppings such as chocolate or caramel

INGREDIENTS • Made with enriched dough to which yeast has been added • Dried fruit, cinnamon, peel, extra shortening and sugar can be added. • Sugar, egg and oil are added to make the final product soft • Doughnuts are cut, allowed to prove and deep-fried at 180⁰C for 5 minutes. • They are then filled with jam and rolled in sugar.

PREPARATION METHOD

1. Follow the same steps used to make bread rolls but do not shape the doughnuts 2. Cut the dough into rounds with a hole in the middle 3. Leave the doughnuts to rise 4. When they have risen, deep-fry the doughnuts in hot oil until golden brown 5. Roll the doughnuts in sugar

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4. PIZZA BASES Pizza is an Italian food that has become popular all over the world. The classic pizza is thin and crispy but American style bases are thick an more like bread in texture

INGREDIENTS • Pizza bases are made with white dough that has had yeast and a little oil added to it • Sweet topping: add fruit and chocolate • Savoury pizza: meat, cheese and vegetables

PREPARATION METHOD

2. Mix the wet ingredients into the dry ingredients 3. Knead the dough and leave it to prove, until it has doubled in size 4. Knead the dough a second time jut before you roll it out to put onto a pizza pan 5. Add the pizza toppings according to recipe 6. bake the pizza in a ht oven at 220ͦC until golden brown and cooked right through

5. NAAN AND PITTA BREAD It is a popular accompaniment to Indian food. It is often broken into smaller pieces and used to scoop morsels of food such as curry into the mouth. Naan is made out of dough that is rolled out thinly in small circles or rounds. The dough is grilled or shallow fried

Pitta bread comes from Greece, but is not popular in many parts of the world. It is and air-filled bread pocket that is usually sliced open and then stiffed with a mixture of meat adn vegetable fillings. Pitta bread is also made out of dough circles but the dough is baked in an oven that is filled with steam. This enables the bread to rise quickly and form pockets

INGREDIENTS

Made with white dough that has yeast added to it.

PREPARATION METHOD 1. When the dough has been mixed it is made into oval or round shapes in the same way that bread rolls are shaped. 2. Place the shaped onto a greased baking tray and leave to prove until double in size. Naan should be rolled out again. Bake pitta in a hot, steam-filled oven at 220ͦC. Fry Naan on a very hot grease grill or in a hot, oiled frying pan. These types of bead are not supposed to go brown, so removed them as soon as they have puffed up.

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