Types of Yeast Dough

Lean Dough: is one that is low in fat and sugar.

• French, Italian, Kaiser and other hard rolls and pizza dough are the leanest of all bread products.

• White, whole wheat, and dinner rolls have a higher fat and sugar content and sometimes contain eggs and milk solids. Because they are richer, they generally have a soft crust.

• Breads made with other grains, such as Rye breads, are produced with light, dark, or pumpernickel flour, and with various flavorings, especially molasses and caraway seeds.

Rich Dough: in general, rich dough is dough that contains higher proportions of fat, sugar, and sometimes eggs.

• Non-sweet bread, such as, rich dinner rolls, brioche.

• Sweet rolls, including coffee cakes and many breakfast and tea rolls.

Laminated Dough/Rolled-In Dough: are those in which a fat is incorporated into the dough in many layers by using a rolling and folding procedure, giving it a flaky texture.

• Non-sweet: Croissants

• Sweet: Danish pastry