Methods of Mixing Dough

Bakery products are made from flour by moistening, processing raw materials. In its basic ingredients, processes and characteristics, bread has changed little since the Stone Age. Namely, flour, water, salt and yeast are mixed into a dough and allowed to ferment for a given number of hours, the dough mass is then divided into pieces of the desired weight, moulded, again allowed to expand during the final proof period and finally are baked. However, close control of processes produces a more uniform product, and enrichment of materials results in a more nutritious product.

There are two main methods of mixing dough: the "sponge and dough" method and the "straight" process.

In the sponge and dough method the yeast is first mixed with warm water and a small quantity of flour and the mixture is worked up into a kind of sponge. This mixture is then put aside and fermented for approximately 3 – 4 hr; more flour is then added, and all the ingredients are mechanically mixed and become a dough. The dough is given a short fermentation period, after which it is run through the various makeup equipment.

The straight method differs from the sponge and dough process in that all ingredients are added at one time and that there is only one mixing stage and one fermentation period. The fermentation period for a straight dough is approximately 2-3 hr. After fermentation is complete, the dough enters the divider and continues through the same makeup equipment as for the sponge and dough method.

Practice 1. Re-read the text and answer the questions:

1. How are two main methods of mixing dough called?

2. What does the “sponge” mixture consist of?

3. What is the difference between the "sponge and dough" and the "straight" methods of mixing dough?

4. How long does the fermentation period for a straight dough last?

Practice 2. Give the Russian equivalents to the word-combinations from the text:

-bakery products

-processing raw materials

-basic ingredients

-given number of hours

-desired weight

-final proof period

-close control

-more uniform product

-nutritious product

-"sponge and dough" method

-"straight" process

-the mixture is worked up

-to run through the various makeup equipment

Practice 3. Match up the words on the left with the definitions on the right:

1. raw 2. ingredient 3. equipment 4. The Stone Age 5. uniform 6. sponge 7. divider

a. a porous mass of interlacing fibers b. the machine used to cut into pieces c. the same throughout in structure or composition d. a broad prehistoric period during which stone was widely used to make implements e. unprocessed or minimally processed f. an instrumentality needed to perform a service g. a component of a mixture or compound

Practice 4. Complete the sentences using the words from the table:

moistening flour proof close equipment weight expand

1. Bread is allowed to ________ during the final ________ period.

2. The dough mass goes through makeup ________.

3. Water or any other liquid is very important as it gives _______.

4. There is a _______ control of the technological process because each dough piece must be of the desired ________ and shape.

5. _______, water, salt and yeast are mixed into a dough.

Practice 5. Complete the table: