restriction. An interference in normal eye movement. This is most often due to the development of abnormal tissue that acts to limit free movement of the eye. See Graves' disease.
Cover the bowl loosely with plastic wrap, foil, or a towel. Let the dough rise in a warm, draft-free location. Ideal rise temperatures are between 80Â°F â 90Â°F; higher temperatures may kill the yeast and keep the dough from rising; lower temperatures will slow the yeast activity which will increase your rise time. Suggested Rising Methods. 1.
Croissant dough is different from basic yeast dough in that it has alternating thin layers of dough and butter. Yeast is in this type of dough as well. The most ideal temperature to proof croissants is at between 26 o C and 29 C and at 65% humidity for 45 to 60 minutes.The lower proofing temperature will prevent the butter from melting.or example: Sweet yeast dough products need to be given full proof with a temperature range of 35 o C to 37 C and with a humidity range of 80% to 85%.