Fundamentals of Baking - Enriched Dough Ingredients

Sugar in Enriched Dough

- It provides sweetness to baked goods

- Doughs containing ____ tend to darken more rapidly int he oven

- When ___ levels exceed [10%], yeast activity is reduced

Eggs in Enriched Dough

They impart the COLOR and CRUST of baked goods

- Lipids in the yolk

- So-> breads with ____ bake at lower temps

Also provide FLAVOR from yolk

Also increases nutritional value due to containment of protein, calcium, iron, and potassium

Milk in Enriched Dough

Lactose (sugar) caramelizes on the surface of baked goods -> imparts a rich color + necessitates baking precautions for eggs & sugar

- Fats in ____ contribute to soft, even grain in crumb

Fats in Enriched Dough

They coat gluten strands during mixing -> makes baked goods more tender

- Cell structure is more close-grained

- Increases shelf life

- Derived from animal OR vegetable sources