TAILIEUCHUNG - Lecture Professional baking (6/E): Chapter 8 - Gisslen

After studying this chapter you will be able to understand: Identify the economic forces that effect the channel of distribution, identify the political forces that effect the channel of distribution, identify the legal restrictions that effect the channel of distribution, identify the technological advances that effect the channel of distribution. | Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Lean Yeast Doughs 8 Crisp-Crusted Bread Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 8 Thin, crisp crusts are achieved by using formulas with little or no sugar and fat, and by baking with steam. Lean Yeast Doughs Makeup Techniques Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 8 The objective of yeast dough makeup is to shape the dough into rolls or loaves that bake properly and have an attractive appearance. Lean Yeast Doughs Makeup Techniques Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 8 Use of Dusting Flour May use light rye flour or bread flour to prevent the dough from sticking to the bench and hands. Use as little dusting flour as possible. Excessive flour makes seams difficult to seal and shows up as streaks in the baked product. Lean Yeast Doughs Makeup Techniques Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 8 Round Rolls .

• Ẩm thực
• Professional baking
• Lecture Professional baking
• Basic professional skills
• Baking equipment
• Basic baking principles
• Understanding yeast doughs