Chapter 23

1. Breads Objectives for Chapter: 1. Describe How to Select and Store Baked Goods 2. Identify Functions of Ingredients in Baked Products 3. Prepare Quick Bread Chapter 23

2. Selecting and Storing • Quick and Yeast breads are baked products • What does it mean to bake? • What are other types of baked products? • Store at room temp. or in the freezer tightly wrapped • What might freezing prevent?

3. Quick Breads • Made from batters or dough • mixtures of flour and liquid • Batters: range in constancy • 2 types • Thin Batters are called: Pour Batters • Pancakes, pop overs • Stiff Batters are called: Drop Batters • Drop biscuits and some muffins • Doughs have a high proportion of flour, Stiff enough to shape by hand • Rolled biscuits, shortcake and rolled cookies

4. Quick Bread Ingredients • Flour: gives structure • Leavening Agents: produce gas to make product rise • Liquids: Hydrate protein and starch, moisten or dissolve ingredients • Fats: Tenderizing agent

5. Ingredients Cont'd • Eggs: incorporate air, add color, flavor and contribute to structure • Sugar: sweetness, tenderizing agent • Salt: Adds flavor and in yeast breads regulates the action of the yeast

6. Biscuits • Biscuit mixing method • It involves sifting dry ingredients together into a bowl, • Use a pastry blender to cut in the fat into the dry mixture • This is continued until the the particles are the same size or coarse corn meal • Then liquid is added all at once and stirred until the dough forms a ball

7. Muffins • Muffin mixing method • Measure the dry ingredients into a mixing bowl, • Make a well in the center of the dry ingredients • In a separate bowl, combine beaten eggs with milk and oil or melted fat • Pour the liquid ingredients into the well and mix until dry ingredients are just moistened • This mixing method is used for pancakes

8. Pop Overs • Look like golden brown balloons! • You can make them sweet by filling their center with sweet fillings like custard or savory by filling them with meat or veggies • Steam is the leavening agent in popovers • It is very important that you DO NOT open the oven door when they are cooking. Why???

9. Cream Puffs • Golden Brown, hallow shell with crisp walls • Can be filled with sweet and savory items just as pop overs • Éclairs are elongated cream puffs filled with custard • The dough that is made for cream puffs is called puff paste • What do you think is the leavening agent used in cream puffs??

10. Yeast Bread Ingredients • Flour: • When kneaded develops gluten to support the carbon dioxide produced by the yeast. • Liquid: for what? • Salt: What does salt do? • Yeast: • Used as a leavening agent: • Three types • Compressed yeast, • Active dry yeast • Fast rising yeast

11. Ingredients Cont. • Sugar: • brown sugar, honey and molasses • Used for browning, flavor and texture • Fat: • increases tenderness • Eggs: • Add flavor and richness • Other ingredients such as raisins, nuts and cheese, herbs and spices can be added

12. Yeast Bread Mixing • Traditional method: dissolve the yeast in water • One-rise method: requires fast rising yeast • Mixer method: works with active dry or fast rising yeast • Batter method or no-knead method: uses less flour and creates a thinner dough

13. Assignment • Define, illustrate and use in a sentence each Term to Know in Chapter 23. • There is a total of five words