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    Methods of Mixing Dough

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    RUZEL RIGOR
    This document describes three methods for mixing dough: 1. The straight dough method is the simplest, involving mixing all ingredients together at once. 2. The modified straight dough method ensures even distribution of fat and sugar throughout rich, sweet doughs. 3. The sponge method ferments part of the flour and water with yeast first, then incorporates the remaining ingredients for thorough mixing.

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    Methods of Mixing Dough

    Uploaded by

    RUZEL RIGOR
    835 views9 pages
    This document describes three methods for mixing dough: 1. The straight dough method is the simplest, involving mixing all ingredients together at once. 2. The modified straight dough method ensures even distribution of fat and sugar throughout rich, sweet doughs. 3. The sponge method ferments part of the flour and water with yeast first, then incorporates the remaining ingredients for thorough mixing.

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    METHODS-OF-MIXING-DOUGH.pptx

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    This document describes three methods for mixing dough: 1. The straight dough method is the simplest, involving mixing all ingredients together at once. 2. The modified straight dough method ensures even distribution of fat and sugar throughout rich, sweet doughs. 3. The sponge method ferments part of the flour and water with yeast first, then incorporates the remaining ingredients for thorough mixing.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    835 views9 pages

    Methods of Mixing Dough

    Uploaded by

    RUZEL RIGOR
    This document describes three methods for mixing dough: 1. The straight dough method is the simplest, involving mixing all ingredients together at once. 2. The modified straight dough method ensures even distribution of fat and sugar throughout rich, sweet doughs. 3. The sponge method ferments part of the flour and water with yeast first, then incorporates the remaining ingredients for thorough mixing.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 9

    METHODS

    OF
    MIXING
    DOUGH
    1. STRAIGHT
    DOUGH METHOD.
    The straight dough mixing method
    is the simplest mixing method of all.
    It consists of only one step.

    2
     Soften the yeast in a little of the water.
     Combine the remaining ingredients,
    including the rest of the water, in the
    mixing bowl. Add the dissolved yeast,
    taking care not to let it come in contact
    with the salt.
     Mix to a smooth, developed dough.
    3
    2. Modified Straight Dough
    Method or Modified Mixing.
    The modified mixing method is
    basically for rich sweet dough. This is
    basically the modification of the
    straight dough method to ensure that
    the fact and sugar are evenly
    distributed in the dough.

    4
     Soften the yeast in part of the liquid, using a
    separate container.
     Combine the fat, sugar, salt and flavorings and
    mix until well combined, but do not whip until
    light.
     Add the eggs gradually, as fast as they are
    absorbed.
     Add the liquid and mix briefly.
     Add the flour and yeast. Mix to a smooth dough.
    5
    3. Sponge Method

    Sponge method allows the yeast to


    speedily and fully ferment and
    activate with part of the flour and
    water in the recipe and later
    incorporated with the remainder of
    the ingredients.

    6
     Combine the liquid, the yeast, and part of
    the flour (and sometimes part of the
    sugar). Mix into a thick batter or soft
    dough. Let ferment until double in bulk.
     Punch down and add the rest of the flour
    and the remaining ingredients. Mix to a
    uniform, smooth dough.
    7
    Purposes
    Of Mixing •To distribute the yeast cell
    Dough throughout the dough
    Are: •Distribute food for the yeast
    which will further lead to the
    fermentation process.
    •To form and develop Gluten.
    •Hydrate the flour and other
    dry ingredients
    THANK
    YOU

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