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STRAIGHT DOUGH

Definition
Straight dough is the simplest and most widely used method among all the breadmaking methods. Based on differences in fermentation time, the straightdough method can further be divided into two types: 1) straight dough and 2) no-time dough. Straight-dough method involves just one step mixing, all the dry ingredients such as flour, sugar, and yeast are first put into the mixing bowl and mixed at low speed, and then the wet ingredients such as water, ice and egg are added. After all the ingredients are evenly mixed, the mixing speed is changed to medium level until the dough reaches full development. The dough temperature after mixing is between 26 and 28 (79-82 F). Straight- dough method is primarily used in smaller retail-scale bakeries and sometimes in larger commercial bakeries for short production runs of specialty products. In large commercial settings, no-time dough requires high-speed mixers, and the mixing level of the dough can slightly exceed that of the completion stage in order to soften the gluten and shorten the fermentation time. The temperature of the no-time dough is between 28 and 29 (82-84F), higher than straight dough. Large scale commercial operations that use the no-time dough can sometimes use pre-ferment, liquid brew or flour brew, to jump start the fermentation and to temper the water (that helps reduce dough mixing temperatures).

Function :
1. Bread, bagel, pretzel,pita, flat bread, and all yeast leavened baked products 2. Danissh, croissants, puff and flaky pastry, choux, and anyi laminatd baked products 3. Donuts, Doughnuts, waffle, churros, funnel cakes, fritters, and any chemically leavened products that are not baked in the oven 4. Pizza, calzone, stuffed bread products, fress, frozen 5. Nutritional bars, granola bars, whole grains, high fiber, sugar free, and good for you baked products

sponge and dough

Definition
The sponge and dough process is the most commonly used method in US commercial manufacturing. The Sponge and dough method is a two-stage

procedure. In the first stage, a certain amount of flour (around 65%-70% of the total dough flour), water, and yeast are mixed and fermented for a period of time to produce a sponge. The sponge fermentation time may be varied depending on the sponge temperature, the ingredients used and the amount ofyeast. In smallscale sponge production, the mixer is used to form the sponge and also used to store the sponge. In the large-scale production of sponge, separate container is used to store the sponge under controlled conditions to ensure the uniformity of sponge development, and the fermentation time is around 3-4 hours. The temperature of sponge dough is usually kept around 21C (70F), which is similar to the final dough temperature. In the second stage, the sponge is added to the other remaining ingredients to form a final dough. The final dough can be processed by a rapid processing method, immediately sized and shaped, or sometimes is given a short period of bulkfermentation time.

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