By Ann Stevenson

Yeast breads are leavened by yeast

They rise slowly

They are kneaded

Quick breads are leavened by baking soda, baking powder, steam and eggs

They rise quickly

They are not kneaded

Function – Structure

Quick BreadsIngredient - Flour

Function – Structure

Like a balloon

Like a balloon

Ingredient - FlourYeast breads

Gluten is made from a protein in the wheat. It is an elastic type substance that gives the structure to the bread both in yeast breads and in quick breads. Gluten forms a network of proteins that stretch through the dough like a web and trap the air bubbles inside.

Bread flour has a higher content of protein and works best for breads.

All purpose flour is OKCake flour doesn’t have enough protein to

produce quality bread products. It is not good for bread.

Yeast BreadIngredient - Yeast

Function – Leavening

Quick BreadIngredient – Baking

Powder, Baking Soda, Eggs, Steam

Function – Leavening

Produces air bubbles

Produces air bubbles

Yeast BreadIngredient - Liquid

Function – Moisten

Quick BreadIngredient - Liquid

Function – Moisten

Yeast BreadIngredient – Salt

Function – Flavor

Function - Slows Yeast

Quick BreadIngredient - Salt

Function – Flavor

Yeast BreadIngredient – Sugar

Function – Browning and flavor

Quick BreadIngredient - Sugar

Function – Browning and flavor

Function – Food for Yeast

Yeast BreadIngredients- Fat, Eggs

Function – Tender, richness, added flavor

Quick BreadIngredients- Fat, Eggs

Function – Tender richness, added flavor