Quick Breads and Yeast Breads

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Quick Breads and Yeast Breads!
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Vocabulary

• Leavening Agent
• A substance that helps a baked product to rise.
• Yeast
• A tiny, non-green plant used as a leavening agent.

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Vocabulary

• Baking Soda
• A leavening agent. It combines with an acidic
  ingredient to form CO2 gas which causes baked
  items to rise.
• Baking Powder
• A leavening agent made of baking soda and a dry
  acid.

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Quick Breads

• Leavening Agent Used
• Baking soda or baking powder
• Process
• Baked as soon as they are mixed
• End Product
• Coarser texture with soft bumpy crust
• Examples
• Muffins, biscuits, corn bread, doughnuts,
  waffles, crepes, tortillas, pita.

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Yeast Breads

• Leavening Agent Used
• Yeast
• Process
• Mix the dough, allow yeast to rise, form, allow
  to rise, then bake.
• End Product
• Soft texture
• Examples
• Cinnamon rolls, dinner rolls, pizza dough, loaf
  breads.

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Quick Breads
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Yeast Breads

• Yeast breads usually have to rise twice before
  baking
• Once after the dough is kneaded
• Then after the dough is shaped.
• Dough can be placed in the refrigerator to slow
  rising time.

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The Function of Ingredients

• Liquid
• Binds ingredients together and activates gluten
  formation
• Usually milk although water can be used for a
  crustier bread.
• Must be correct temp (100 - 115o). Too hot
  kills yeast too cold slows yeast growth or
  wont activate yeast.

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The Function of Ingredients

• Sugar
• Feeds the yeast and speeds rising
• Adds flavor and sweetness
• Contributes to browning

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The Function of Ingredients

• Salt
• Adds flavor
• Controls rate of yeast growth

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The Function of Ingredients

• Butter and other fats
• Adds tenderness and flavor
• Too much will interfere with gluten formation.

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The Function of Ingredients

• Yeast
• Leavening agent
• Contributes flavor and aroma
• Killed at 140o when bread reaches this
  temperature in the oven it will stop rising.

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The Function of Ingredients

• Eggs
• Emulsifier keeps the liquid and the fat mixed
  together.
• Adds nutrients and color
• Contributes to tenderness and elasticity.

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The Function of Ingredients

• Flour - provides structure
• Wheat flour - ground from the entire wheat kernel
• White flour - milled from wheat kernel after the
  bran and germ have been removed.

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Flour.

• Bread flour - strong, higher in protein
• Cake flour - weak, low gluten, used for delicate
  baked goods
• Pastry flour - mid level gluten
• All purpose - slightly weaker than bread flour,
  can be used in pastries as well as bread.