BAK 110 - Yeast Doughs I

3 Credits
Students have the opportunity to prepare yeast-raised dough for daily production. The 10 steps of the yeast dough process are followed as well as proper mixing methods for yeast dough. The student has the opportunity to learn the importance of organized bench work and the effects it has on the finished product. The relationship of time and temperature as it relates to fermentation, bench handling, retardation, and proofing. Various forming and make-up and finishing techniques applied to yeast raised dough.

Prerequisite(s): CUL 105 with a 1.0 or higher

Course Outcomes

Demonstrate different ways to make up a variety of yeast breads and rolls, lean and rich.