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Quick Breads and Yeast Breads

Vocabulary. Leavening AgentA substance that helps a baked product to rise.YeastA tiny, non-green plant used as a leavening agent.. Vocabulary. Baking SodaA leavening agent. It combines with an acidic ingredient to form CO2 gas which causes baked items to rise.Baking PowderA leavening agent m

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Quick Breads and Yeast Breads

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    1. Quick Breads and Yeast Breads!

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

    3. 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.

    4. 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.

    5. 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.

    6. Quick Breads

    7. 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.

    8. 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 won’t activate yeast.

    9. The Function of Ingredients Sugar Feeds the yeast and speeds rising Adds flavor and sweetness Contributes to browning

    10. The Function of Ingredients Salt Adds flavor Controls rate of yeast growth

    11. The Function of Ingredients Butter and other fats Adds tenderness and flavor Too much will interfere with gluten formation.

    12. 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.

    13. The Function of Ingredients Eggs Emulsifier: keeps the liquid and the fat mixed together. Adds nutrients and color Contributes to tenderness and elasticity.

    14. 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.

    15. 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.

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