Glossary of Terms
Egg wash - a mixture of eggs and either water or milk that is brushed on the surface of a bread or pastry before baking. The process is performed to improve the sheen and general appearance of the product.
Folding - the process of layering a dough over on itself. Folding can take place during fermentation of a dough to redistribute the yeast and even out the temperature of the dough. Folding in the context of lamination refers to the process of folding the layers of dough and butter repeatedly to increase the flakiness of the dough and, therefore, the finished product - croissants, danish, and puff pastry.
Gluten - produced when the proteins in flour - glutenin and gliadin come in contact with water; contributes properties of elasticity and strength to a dough or batter.
Gluten development - the process of manipulating dough that contains gluten so that a network of gluten strands is developed. The strands make a dough stronger and more elastic, contributing to the ability of a dough to contain the carbon dioxide and air that is produced during the fermentation of the dough. Gluten development contributes positively to the making of bread but is not a positive attribute to the making of cakes, where a more tender texture is desired.
Laminated Doughs - a dough consisting of many alternating layers of dough and fat.
Proof - the last stage in the process of yeast fermentation. During this phase dough rises to about double the original size as the yeast reacting with the sugars in the dough produce carbon dioxide that expands the dough. This is the stage of bread making where the bread is at its most fragile and must be handled with care to avoid losing the air, causing the bread to collapse.
Scald - the process of raising the temperature of a liquid to the boiling point. When referring to scalding milk, the milk should not be allowed to boil but should be taken from the heat when a skin has formed on the surface. After the milk has cooled down, remove the skin and proceed with the recipe. Milk is scalded in bread making in order to kill enzymes that inhibit yeast growth.
Folding - the process of layering a dough over on itself. Folding can take place during fermentation of a dough to redistribute the yeast and even out the temperature of the dough. Folding in the context of lamination refers to the process of folding the layers of dough and butter repeatedly to increase the flakiness of the dough and, therefore, the finished product - croissants, danish, and puff pastry.
Gluten - produced when the proteins in flour - glutenin and gliadin come in contact with water; contributes properties of elasticity and strength to a dough or batter.
Gluten development - the process of manipulating dough that contains gluten so that a network of gluten strands is developed. The strands make a dough stronger and more elastic, contributing to the ability of a dough to contain the carbon dioxide and air that is produced during the fermentation of the dough. Gluten development contributes positively to the making of bread but is not a positive attribute to the making of cakes, where a more tender texture is desired.
Laminated Doughs - a dough consisting of many alternating layers of dough and fat.
Proof - the last stage in the process of yeast fermentation. During this phase dough rises to about double the original size as the yeast reacting with the sugars in the dough produce carbon dioxide that expands the dough. This is the stage of bread making where the bread is at its most fragile and must be handled with care to avoid losing the air, causing the bread to collapse.
Scald - the process of raising the temperature of a liquid to the boiling point. When referring to scalding milk, the milk should not be allowed to boil but should be taken from the heat when a skin has formed on the surface. After the milk has cooled down, remove the skin and proceed with the recipe. Milk is scalded in bread making in order to kill enzymes that inhibit yeast growth.