METHODS OF MIXING DOUGH

MODULE 3

Mixing Techniques and

Desirable Characteristics of Bakery Products

MIXING TECHNIQUES IN PREPARING BAKERY PRODUCTS

Open Ended

Name a mixing term used in baking

Beating 

• is the rigorous mixing of ingredients using a wooden spoon, or whisk to incorporate air, making baked products light and fluffy.

Creaming

is a technique that involves rubbing one or two ingredients against a bowl with the help of a wooden spoon to make a soft fluffy mixture.

Cutting

in is the technique of combining fat and flour in a way that preserves shards of fat in the mixture with the use of a pastry fork, two knives, or a pastry blender.

Folding

is the technique that replaces the "punching down" step. It is done after the first rise to create structure in the dough.

Kneading

means to work the dough,

usually by hand, for the purpose of

developing the glutens in the flour which

gives baked goods their structure and

texture.

Laminating

is the process of folding butter into dough multiple times to create very thin alternating layers of butter and dough.

Proofing

most commonly refers to the final rise dough undergoes, which takes place after being shaped into a loaf, and before it is baked.

Rolling

is the process of flattening dough with a rolling pin to an even thickness.

Scaling

is when you divide or scale the

dough into desired individual portions.

Whisking/Whipping

is blending ingredients together quickly or to incorporate air into ingredients such as egg whites or heavy cream to increase the volume of the mixture.

METHODS OF MIXING DOUGH

Straight Dough Method

is the simplest mixing method of all. It is done by combining all the ingredients one time to make the dough. The dough is kneaded and set aside to rise.

Sponge and Dough Method

mixes part of the liquid, flour and all of the yeast to make a soft dough mixture which is set aside to rise until bubbly, then the other ingredients are added to the mixture and treated as straight dough.

“No-knead” Method

is the fastest bread making method because it uses batter instead of dough. Besides, there is no need to knead and shape the dough although the texture of the product is not as fine as that of the kneaded dough.

DESIRABLE CHARACTERISTICS OF BAKERY PRODUCTS

REQUIRED BAKING TEMPERATURE FOR BAKERY PRODUCTS

QUIZ

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Multiple Select

A desireable dough should be uneaven, rounded top shape

• True

• False

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