{"id":4488,"date":"2021-06-29T13:09:53","date_gmt":"2021-06-29T13:09:53","guid":{"rendered":"http:\/\/www.loulismills.gr\/chrisima-arthra\/how-is-dough-yield-defined\/"},"modified":"2021-06-29T13:09:53","modified_gmt":"2021-06-29T13:09:53","slug":"how-is-dough-yield-defined","status":"publish","type":"useful_articles","link":"https:\/\/www.loulismills.gr\/en\/chrisima-arthra\/how-is-dough-yield-defined\/","title":{"rendered":"How is dough yield defined?"},"content":{"rendered":"<p>Dough yield is a technical term that repeatedly raises questions for many bakers. One might try to explain it in a single sentence: the more water the flour can absorb, the higher the dough yield (DY). However, this statement is not entirely accurate, as dough yield can be influenced by various factors: flour type, fermentation system, sourdough, dough temperature, recipe ingredients (fat, sugar, eggs, etc.), and flour treatment factors such as ascorbic acid and acerola.<\/p>\r\n<p>Let\u2019s start with the basics! Calculate the dough yield. Dough yield (DY) is the net ratio between water and flour in the dough, where the amount of flour is always considered as 100 parts. It provides information about your flour\u2019s water absorption capacity, the dough\u2019s consistency, and the resulting dough quantity (including the other ingredients).<\/p>\r\n<p data-start=\"27\" data-end=\"97\"><strong data-start=\"27\" data-end=\"95\">The water absorption of flour depends on the following factors:<\/strong><\/p>\r\n<ul>\r\n\t<li data-start=\"101\" data-end=\"135\">Protein content (gluten quality)<\/li>\r\n\t<li data-start=\"138\" data-end=\"166\">Bran fraction (flour type)<\/li>\r\n\t<li data-start=\"169\" data-end=\"184\">Mixing system<\/li>\r\n<\/ul>\r\n<p data-start=\"186\" data-end=\"258\"><em>For example, a dough is made with 1,200\u202fg of flour and 840\u202fg of water.<\/em><\/p>\r\n<ul>\r\n\t<li data-start=\"262\" data-end=\"290\">1,200\u202fg wheat flour = 100%<\/li>\r\n\t<li data-start=\"293\" data-end=\"340\">12\u202fg (1%) \u2192 seems to indicate protein content<\/li>\r\n\t<li data-start=\"343\" data-end=\"384\">840\u202fg water \u2192 (840 \u00f7 1,200) \u00d7 100 = 70%<\/li>\r\n<\/ul>\r\n<p data-start=\"386\" data-end=\"484\" data-is-last-node=\"\" data-is-only-node=\"\">If you add the flour and water percentages together, the result is a Dough Yield (DY) of 170.<\/p>\r\n<p data-start=\"27\" data-end=\"415\">Dough yield allows us to differentiate flours based on their water absorption. It is used to determine dough stability and varies between small baked goods and bread (small baked goods are firmer \/ lower DY, while large breads are softer \/ higher DY). Additionally, breads baked in molds are always softer and therefore have a higher DY, whereas free-form loaves are slightly firmer.<\/p>\r\n<p data-start=\"417\" data-end=\"749\">Through DY, acidity related to aroma and dough rising capacity is also reflected. In cases of long-term guidance in the area of small baked goods, the DY should be reduced. Doughs achieve longer processing times due to lower DY (combined with cooling). DY can be increased with additional sourdough or even with scalded sourdough.<\/p>\r\n<p data-start=\"751\" data-end=\"963\" data-is-last-node=\"\" data-is-only-node=\"\">In the case of rye dough, dough yield is determined by the processing method. Rye bread doughs should be made as soft as possible. A high DY results in a more aromatic bread flavor and better dough relaxation.<\/p>\r\n<p data-start=\"52\" data-end=\"75\"><strong data-start=\"52\" data-end=\"73\">Dough Yield Table<\/strong><\/p>\r\n<ul>\r\n\t<li data-start=\"79\" data-end=\"102\">Rye Bread: DY 160\u2013180<\/li>\r\n\t<li data-start=\"105\" data-end=\"142\">Mixed Rye Bread 80:20, 70:30, 60:40<\/li>\r\n\t<li data-start=\"145\" data-end=\"176\">Mixed Bread 50:50: DY 165\u2013175<\/li>\r\n\t<li data-start=\"179\" data-end=\"204\">Wheat Bread: DY 163\u2013170<\/li>\r\n\t<li data-start=\"207\" data-end=\"232\">Wheat Rusks: DY 155\u2013170<\/li>\r\n<\/ul>\r\n<p data-start=\"234\" data-end=\"336\" data-is-last-node=\"\" data-is-only-node=\"\"><em data-start=\"234\" data-end=\"336\" data-is-last-node=\"\">This table can be considered as a guideline and is based on the types of flours available in Greece.<\/em><\/p>\r\n<p data-start=\"234\" data-end=\"336\" data-is-last-node=\"\" data-is-only-node=\"\">Rye flours can retain water in the dough faster and more effectively than wheat flours\u2014this is due to the so-called mucilage in rye, arabinoxylan. Pure rye dough made from dark flour types has a tolerance of up to 5%. This means that a rye dough that can be processed well with a DY of 160 can also be handled even better with a DY of 172.<\/p>\r\n<p data-start=\"234\" data-end=\"336\" data-is-last-node=\"\" data-is-only-node=\"\">Dough preparation is one of the key factors in determining the DY and must be included in its calculation. The shape, size, and maturity of the dough are important factors that influence it.<\/p>\r\n<p data-start=\"27\" data-end=\"62\"><strong data-start=\"27\" data-end=\"60\">What happens with sourdough?<\/strong><\/p>\r\n<p data-start=\"64\" data-end=\"287\">The aroma and leavening strength of sourdough are also influenced by dough yield. Naturally, the sourdough starter (\u201cmother\u201d) is the most important component for producing sourdough, but what effect does dough yield have?<\/p>\r\n<p data-start=\"289\" data-end=\"507\" data-is-last-node=\"\" data-is-only-node=\"\">Firm doughs with a DY of 150\u2013160 slow down acid development. They have a very pronounced aroma, fine pores, and high fermentation tolerance. This dough yield is mainly used for complex sourdoughs (BASIC SURF LEVEL).<\/p>\r\n<p data-start=\"27\" data-end=\"265\">Medium-stable yeast dough with a DY of 180 has a particularly harmonious effect on the bread\u2019s flavor. The processing time can also be extended for several hours. If wheat dough is cooled, this period can be prolonged up to 24 hours.<\/p>\r\n<p data-start=\"267\" data-end=\"437\" data-is-last-node=\"\" data-is-only-node=\"\">Soft doughs with a DY of 200\u2013300 accelerate dough development. Breads with a soft, \u2018pastry-like\u2019 texture exhibit lively and uneven relaxation, with a mild bread aroma.<\/p>\r\n<p data-start=\"267\" data-end=\"437\" data-is-last-node=\"\" data-is-only-node=\"\">Reduced dough yield in sourdough made with enzymatically active rye flours results in better stability of the dough, particularly the main dough. Conversely, with enzymatically inactive flours and dry-baked rye flour, it is recommended to increase the dough yield in the sourdough. These adjustments improve the yeast activity, giving the baked bread a coarser crumb structure and a more pronounced flavor. Additionally, it is recommended to use scalded sourdough or aromatic sourdoughs with rye flours.<\/p>\r\n<p data-start=\"267\" data-end=\"437\" data-is-last-node=\"\" data-is-only-node=\"\">For the production of small baked goods, a dough yield of 156\u2013165 is recommended. Dough that is too soft leads to a cloudy and sticky rise in baked products. Additionally, doughs prepared for slow maturation in refrigerators or freezers should be kept slightly firmer. This ensures uniform dough stability and consistency in the baked goods.<\/p>\r\n<p data-start=\"267\" data-end=\"437\" data-is-last-node=\"\" data-is-only-node=\"\">Doughs with high dough yield, that is, soft doughs, are not very suitable for slow maturation in refrigerators while in shaping. This method is only feasible when using baking molds or doughs placed on cloth towels.<\/p>\r\n<article class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [&amp;:has([data-writing-block])&gt;*]:pointer-events-auto scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" tabindex=\"-1\" data-turn-id=\"request-WEB:9972d0cc-da7c-4a1f-9f09-297fc6a2996f-40\" data-testid=\"conversation-turn-82\" data-scroll-anchor=\"true\" data-turn=\"assistant\">\r\n<div class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] @w-sm\/main:[--thread-content-margin:--spacing(6)] @w-lg\/main:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\">\r\n<div class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\">\r\n<div class=\"flex max-w-full flex-col grow\">\r\n<div class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+&amp;]:mt-1\" dir=\"auto\" data-message-author-role=\"assistant\" data-message-id=\"0b9465b7-2c5b-476e-bf18-e1a69867aef4\" data-message-model-slug=\"gpt-5-mini\">\r\n<div class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\">\r\n<div class=\"markdown prose dark:prose-invert w-full break-words light markdown-new-styling\">\r\n<p data-start=\"27\" data-end=\"282\" data-is-last-node=\"\" data-is-only-node=\"\"><strong data-start=\"27\" data-end=\"35\">Tip:<\/strong> Milk increases dough yield. Compared to water-based doughs, milk doughs have a higher dough yield. Milk contains 12.5% solids and therefore has a lower water content. Thus, when replacing water with milk, a higher quantity of milk should be used.<\/p>\r\n<article class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [&amp;:has([data-writing-block])&gt;*]:pointer-events-auto scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" tabindex=\"-1\" data-turn-id=\"request-WEB:9972d0cc-da7c-4a1f-9f09-297fc6a2996f-41\" data-testid=\"conversation-turn-84\" data-scroll-anchor=\"true\" data-turn=\"assistant\">\r\n<div class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] @w-sm\/main:[--thread-content-margin:--spacing(6)] @w-lg\/main:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\">\r\n<div class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\">\r\n<div class=\"flex max-w-full flex-col grow\">\r\n<div class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+&amp;]:mt-1\" dir=\"auto\" data-message-author-role=\"assistant\" data-message-id=\"be5c52e5-50ad-4fcc-bd11-798544b60272\" data-message-model-slug=\"gpt-5-mini\">\r\n<div class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\">\r\n<div class=\"markdown prose dark:prose-invert w-full break-words light markdown-new-styling\">\r\n<p data-start=\"27\" data-end=\"91\"><strong data-start=\"27\" data-end=\"89\">THANG ZHONG Method from Asia for Roux or Scalded Sourdough<\/strong><\/p>\r\n<p data-start=\"93\" data-end=\"610\" data-is-last-node=\"\" data-is-only-node=\"\">Scalded dough is not used to develop flavor or aroma, but to improve the freshness and shelf life of the products. For this reason, 5\u201310% of the total flour is mixed with cold water at a DY of 300\u2013500. It is then heated to 100\u2013120\u202f\u00b0C with continuous stirring. Through this process, the starch gelatinizes and absorbs all the water. The water bound in the scalded dough allows the subsequent main dough to be kneaded at a higher dough yield, resulting in improved freshness and a soft, airy dough and finished product.<\/p>\r\n<p data-start=\"27\" data-end=\"109\"><strong data-start=\"27\" data-end=\"107\">In recent years, the use of scalded sourdough has also developed in Europe.<\/strong><\/p>\r\n<p data-start=\"111\" data-end=\"599\" data-is-last-node=\"\" data-is-only-node=\"\">Fermentation time affects dough yield. In many cases, very little attention is paid to the mixer, resulting in dough that, if kneaded too long, absorbs more water and achieves optimal dough development. On the other hand, kneaded dough can release part of the previously absorbed water! The dough surface becomes wet, begins to shine, and the dough becomes increasingly sticky. Doughs with excessive kneading are difficult to shape, tend to spread, and have poor stability during baking.<\/p>\r\n<p data-start=\"27\" data-end=\"135\"><strong data-start=\"27\" data-end=\"41\"><em>Extra Tip<\/em>:<\/strong> Louli Mills flours have high water absorption, which also results in very high dough yield!<\/p>\r\n<p data-start=\"137\" data-end=\"224\"><em>Otmar Fricker \u2013 Master Baker<\/em><br data-start=\"169\" data-end=\"172\" \/>\r\n<em>Baking Technical Consultant, Louli Mills \/ Kenfood<\/em><\/p>\r\n<p data-start=\"226\" data-end=\"528\" data-is-last-node=\"\" data-is-only-node=\"\">At Louli Mills, for seven generations, we have always supported industry professionals, focusing on continuous education, development, and updates. Subscribe to our newsletter here to be the first to receive useful articles, industry news, and information on recipes and products that interest you!<\/p>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n<div class=\"z-0 flex min-h-[46px] justify-start\">\u00a0<\/div>\r\n<div class=\"mt-3 w-full empty:hidden\">\r\n<div class=\"text-center\">\u00a0<\/div>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n<\/article>\r\n<div class=\"pointer-events-none h-px w-px\" aria-hidden=\"true\" data-edge=\"true\">\u00a0<\/div>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n<div class=\"z-0 flex min-h-[46px] justify-start\">\u00a0<\/div>\r\n<\/div>\r\n<\/div>\r\n<\/article>","protected":false},"author":4,"featured_media":2196,"template":"","class_list":["post-4488","useful_articles","type-useful_articles","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>How is dough yield defined? | \u039c\u03cd\u03bb\u03bf\u03b9 \u039b\u03bf\u03cd\u03bb\u03b7<\/title>\n<meta name=\"description\" content=\"Dough yield is a technical term that repeatedly raises questions for many bakers. 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